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quartered if large 4 tbsp sherry 200g vacuum-packed cooked chestnuts such as Merchant Gourmet or tin of cooked chestnuts 1 tbsp fresh thyme leaves, 2tbsp chopped fresh parsley 200ml tub creme fraiche 500g x 2 packet puff pastry – defrosted if frozen 1 beaten egg to glaze 1. Melt butter and a tablespoon of the olive oil in a large frying pan, then add the shallots, leeks and garlic and cook for 4-5 minutes until softened. 2. Add the remaining oil and the mushrooms and fry for 5 minutes until the juices just start to run. Over a fairly hight heat, sir in the sherry and let it bubble for 1 minute. 3. Stir in the chestnuts, thyme leaves, parsley and creme fraiche. 4. Preheat oven to 220C/gas 7 or whatever it says on the packet of pastry. 5. Roll out each 500g of pastry into two oblongs. 6. Put chestunut and mushroom mixture on one oblong leaving rim round edge 7. Place other oblong on top and join edges together. 8. Brush wrap with beaten egg and put in oven until puffed and golden. here is a recipe of HFW’s recommended by my daughter Joanna Toole, who says: ‘This one’s a good one – especially with a bit of spinach thrown in. It’s really quick to make too. Would be nice with Naan bread or rice…’. At least the onion and garlic could come locally! http://www.rivercottage.net/recipes/chickpea-ketchup-curry-/ ------------------------------------------------------------------------------------------------------------------------- Feta Cheese and Courgette Flan (Jean Brock) Courgette enough to cover bottom of flan English feta cheese Tsp mustard Seasoning 4 eggs Saute courgette and onion separately Add seasoning and mustard Line uncooked party case with cooked courgette and onions Cover with feta cheese Whisk eggs and add on top Cook in hot oven for 30 mins From Exeter Community Agriculture (ECA), Shillingford St George, 15 minutes walk from end of “A” bus. ------------------------------------------------------------------------------------------------------------------------- French Onion Flan (Jenepher Allen) Wholewheat pastry 6oz whole-wheat flour/white flour (equal parts) 3oz margarine 1.5 tsp baking powder 1 tsp brown sugar 3-5 tbs water 1 tbs oil Rub margarine into flour until like breadcrumbs Mix water, sugar and oil Gradually mix water mixture into flour mixture Knead briefly Cover and leave to rest in cool place while preparing filling Filling 1lb onions 3 tbs oil ½ tsp brown sugar approx 1 tsp lovage seed (or fresh tarragon or ½ tsp ground nutmeg) freshly ground pepper and/or chopped chilli pepper 2 eggs 3oz grated cheddar cheese Gently fry onions chopped onions Stir in sugar, lovage seed (or other flavouring) and chilli pepper if used Remove from heat and leave to cool Beat eggs in a bowl Mix in cream and grated cheese When onion is cool, add into mixture Put on oven at Mark 4/400F/200C Roll out pastry and line well greased metal flan case Bake blind for 5 minutes at Mark 4 Spoon filling into flan case Bake for 30-35 minutes or until set. Enjoy! ------------------------------------------------------------------------------------------------------------------------- Lentil Layer Pie (Sue Down) 650g mashed potatoes 1 tbsp veg oil 1 medium onion finely chopped ½ tsp dried thyme 2 large carrots coarsely grated 1 bay leaf 400g chopped tomatoes 420g green lentils, drained 2tbsp veg stock or water 25g cheese if required Heat oil in large pan and fry onion intil softened Add thyme, carrots, bay leaf, tomatoes, lentils to stock Bring to boil for 10 mins until carrots are cooked Season and discard bay leaf Spoon into ovenproof dish Top with mash and sprinkle with cheese Grill under high heat until golden. Serves 4. ------------------------------------------------------------------------------------------------------------------------- Mixed salad leaves Rocket Parsley French beans Petit Pan courgette (All grown on Hamilton Lane allotment) Olive oil Cider vinegar Black pepper Lightly cook beans Slice courgette Add to all leaves Dress with oil, cider vinegar and pepper to taste. ------------------------------------------------------------------------------------------------------------------------- Potato Salad (Gill Wyatt) 1 ½ lbs potatoes (from Hamilton Rd allotments) 4 eggs (from South Farm, Budleigh salterton) chives mayonnaise natural yoghurt salt and pepper to taste Boil potatoes and slice when cool Boil eggs and chop roughly Chop chives Mix all ingredients in large bowl and season to taste. ------------------------------------------------------------------------------------------------------------------------- A Delicious Recipe from Lynette…. Spicy Cauliflower 1 cauliflower cut into small pieces 1 large tub plain yoghurt 1 teaspoon salt (seems a bit much!) 1 teaspoon turmeric Oil for cooking 1 teaspoon cumin seeds 1 teaspoon ground coriander garlic and ginger to taste Lemon juice Put the first four ingredients in a bowl to marinate for an hour. Heat the oil in a pan and add the cumin, coriander, garlic, & ginger let fry for a minute. Add the cauliflower mixture, stir well and cook for approx 45mts. Finally add lemon juice to taste If it gets too dry, add more yoghurt. Can be frozen. ------------------------------------------------------------------------------------------------------------------------- Squash Bread (Mike Gittins: michael.gittins@virgin.net) 500 g squash (from Hamilton Lane Allotments) 600 g strong white flour (from Cann Mills, Shaftsbury) 1 teaspoon salt 1 packet fast acting dried yeast 1. Cut the squash into pieces about 2cm square. Place in a pan, barely cover with water and simmer very gently until just tender. Allow to cool. 2. Drain the squash reserving the cooking water. Place the squash in a large mixing bowl and mash. Add flour, salt and dried yeast. Mix well to form stiff dough. (At this point it may be necessary to add more liquid or flour to make the dough stiff enough to work.) 3. Place the dough onto a working surface and knead for about 10 minutes. Have a little additional flour to hand to dust the surface as the dough tends to be very sticky. 4. Place the dough into a clean oiled mixing bowl. Cover the bowl with Clingfilm and put in a warm place until double in size. 5. When doubled tip onto the floured working surface and punch down firmly to remove some of the gas formed by the yeast. Break into small pieces, about 60g, shape to make rolls and lay, well spaced onto an oiled baking sheet. Alternatively place the entire piece into a large bread tin. Cover loosely with Clingfilm to prevent drying out. 6. Return to the warm place and again leave until double in volume, 7. Heat the oven to 200 0 c and bake for about 12 minutes. Because of the natural sugar in the squash the bread can turn very dark so be ready to reduce the temperature to 180 0 c. Variation Add a tablespoon of runny honey to the mix together with a good handful of sultanas at stage two ; better to omit or reduce the salt too . This is better as a single loaf, rather than rolls – a sweet tea bread with reasonable keeping qualities.