FIFE D IET JANUAR Y R ECIP E ID EAS

Jerusalem Artichoke Pizza Baked Apples Thick Pancakes or Drop Scones Thin Pancakes or Crepes Borscht Spiced Parsnip & Apple Soup Griddled Leeks Poor Man's Potatoes Vegetables a la Polonaise Red Cabbage & Apple JERUSALEM ARTICHOKE PIZZA When the tomatoes are all gone this is a good way to have pizza – it works really well and was enjoyed by the kids too. You can make one big pizza or several mini ones. I usually make the dough in the bread maker as it's so easy, leaving it to prove for 10 – 15 minutes once shaped into circles. Pizza Dough (by bread maker, using ‘dough’ setting) 1/2 teaspoon dried yeast 300g strong white flour 1 tablespoon olive oil 1 teaspoon salt 170ml water Pizza Dough (by hand) 285g strong bread flour 1 teaspoon salt 2 tablespoons olive oil 1/2 teaspoon dried yeast 285 – 425ml warm water Sieve the flour & salt and mix in the oil. Stir the yeast in warm water till dissolved. Make a well in the flour and gradually add the yeasty water until the dough comes together. Knead for 10 mins till smooth using extra flour if needed. Roll out onto an oiled flat tray and leave to prove in a warm place for a couple of hours. Jerusalem Artichoke Puree for pizza topping 300g Jerusalem artichokes 50g butter 1 tablespoon olive or rapeseed oil 1 onion, thinly sliced a squeeze of lemon juice – though it will survive without Some milk or cream (about 200ml) Sweat the onion in the oil and butter and a little salt till softened – 10 – 15 mins. Peel & finely slice the artichokes and add to the onion with lemon juice if using. Season and allow to sweat for another 10 minutes. Add the milk or cream and simmer till all the vegetables are soft. Purée thoroughly, taste for seasoning. To assemble: Spread the purée on the pizza base/s & drizzle on a little extra olive oil. Bake at 200 until the base is golden & cooked through, around 12 minutes. BAKED APPLES These have endless variations. Add a bit more honey if using sour fruit like blackcurrants to stuff them with. Wash and core some cooking apples. Fill with local frozen fruit (e.g. raspberries, blackcurrants, plums) and a teaspoon or two of sugar or Fife honey. Add a pinch of cinnamon to each one and stick in a few cloves. Bake in a hot oven for 40 minutes or until soft.
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FIFE D IET JANUAR Y R ECIP E ID EAS
We eat quite a lot of pancakes and these are my two favourite recipes. It has taken me a long time to get ones that always seem to work, but these both seem to work out well. THICK PANCAKES OR DROP SCONES 250g Plain Flour (sifted) 1 teaspoon Baking Powder 25 g Caster Sugar Pinch salt 2 eggs 225 – 250ml milk 25g butter (melted) Mix together the dry ingredients. Break 2 eggs into the dry mix. Gradually add in 225 – 250ml milk. Then melt 25 g butter and add to the mix. Keep mixing and adding till you have a smooth, creamy batter. Lightly oil the frying pan then drop in about 4 spoonfuls of the batter for your first batch. Once the first side is cooked flip over. To Eat: Serve with butter, jam, honey, icing sugar, stewed fruit and yoghurt, eggs or bacon for breakfast. If you leave the caster sugar out of this recipe you have a sort of Blini that you can serve with savoury stews etc. Try grating in some cheddar instead for the savoury version – kids especially seem to like that. THIN PANCAKES (OR CREPES) 4oz (100g) plain flour (sifted) pinch salt 2 beaten eggs 8 fl oz (250ml) milk Melt 1 oz (25g) butter Butter for the pan Mix the flour and salt in a large bowl, make a well in the middle and add in the eggs. Gradually add the milk and the melted butter and whisk until you have a runny batter. If you can, leave to stand for about half an hour. Heat the pan with a little butter. Add a small ladle of batter to cover the base of the pan, turn and cook on the other side. BORSCHT This classic Russian soup is great for the coldest winter in 30 years. It is cheap and warming but you can jazz it up with a swirl of yoghurt, a twist of lemon or even a shot of vodka. Season well. 2Kg/ 1.4 Ib fresh raw beetroots 1.3 litres or 2 ½ pints of veg stock 60 ml or 2 fl oz veg oil Tabasco Sauce 2 onions 6 potatoes 3 carrots 3 garlic cloves salt & pepper Scrub and wash beetroot and bring to the boil. Cook for about 45 minutes then drain but keep the liquid to the side. Cool the beetroot then skin them (they should slide off easily). Chop into chunky quarters. Dice the potatoes and chop the carrots. Fry the onion and garlic for five minutes then add carrots and potatoes plus salt & pepper and a dash of Tabasco in a large heavy pan. Cook for another five minutes then add your beetroot chunks and continue stirring for another five before adding in your saved beetrooty liquid. Simmer for another 15 minutes. You may have to top up the liquid a bit. Be careful not to overcook the soup or you’ll spoil it. Let it cool then blend. The potatoes give it a nice rich thickness. Add yoghurt or other garnishes before serving. Don’t eat wearing a white dress.
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FIFE D IET JANUAR Y R ECIP E ID EAS
SPICED PARSNIP AND APPLE SOUP Apple can also be used in savoury recipes. This is a delicious warming winter soup. One onion Dash Rapeseed oil Parsnips ¼ teaspoon cayenne pepper one or two Bramley apples 2 teaspoons garam masala Sauté an onion in a large pan with a dash of rapeseed oil until translucent. Add a couple of good sized parsnips, cut into small chunks. Core and peel if they are tough. Add ¼ teaspoon cayenne pepper. Peel and core one or two Bramley apples and add to the pan with enough water to cover. Bring to the boil, then turn down heat and simmer for 20 minutes. Add 2 teaspoons garam masala and simmer for another 10 minutes. Whizz it up in a food processor or use a potato masher, adding more water to reach a thick smooth consistency. Season with salt and pepper to taste. GRIDDLED LEEKS This is a great way to enjoy leeks in their own right, one of the mainstays of the winter vegetable box. Carefully wash leeks and slice in half lengthwise. Steam until just tender. Fry in a griddle or heavy frying pan with a splash of rapeseed oil and a bit of lemon juice. Add salt and pepper to taste. Serve hot as a side vegetable. POOR MAN’S POTATOES This is a great way to use up leftover potatoes. Ideal for Sunday breakfast. Cut cooked potatoes into chunks and fry in oil or butter with a couple of cloves of minced garlic. Add a sprig of rosemary and lots of salt and pepper. Also delicious without the rosemary and with a teaspoon or two of smoked paprika instead. VEGETABLES A LA POLONAISE This is a great recipe for using up any left over veg, in any combination. Sprouts are a surprisingly nice addition too! The only thing that didn’t work out was beetroot – too much pink… 1 1/2 Ib vegetables of your choice (carrots, parsnips and leeks work well) #4 oz butter# 1 heaped tablespoon flour# 1/2 pint milk #4 oz breadcrumbs (lightly toasted in butter) #4-6 hard boiled eggs #some chopped fresh parsley Wash and chop your vegetables into diagonal chunky slices. Sauté in a quarter of the butter, turning frequently. Meanwhile make a white sauce, melting butter then adding flour, cooking for a minute or two, then removing from the heat and adding the milk. Season. Return to the heat and thicken. Prepare your breadcrumb topping by frying the breadcrumbs in a little butter for a few minutes only. Hard boil the eggs, cool and chop roughly, Layer the ensemble – vegetables, sauce, eggs, breadcrumbs and bake for 15 minutes in a hot oven. You can use cauliflower, mushroom, onions, spinach. Garnish with the parsley. RED CABBAGE & APPLE 2 tablespoons vegetable oil" 2 onions, sliced" 2 pounds shredded red cabbage" 2 tablespoons vinegar "salt & pepper to season" 2 large, tart apples, chopped Handful of sultanas/raisins Heat oil in a large heavy bottom pan with lid; sauté onions for about 3 minutes, or until tender. Add cabbage and vinegar, and season. Add chopped apple and sultanas. Cover and place in a medium oven for 45 to 60 minutes. Cabbage should be tender, but not too soft. Taste for seasoning.
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