Recipes where the prime ingredient is a vegetable
I live in Bulgaria and have done so four four years and this recipe was given to us by a neighbour. We swear by it, providing of course that you have a glut of cucumbers
I just wanted to make the most of about fifty leeks we have still growing on 'The Patch', and which really need souping, but we've run out of space in both freezers! Great with pork!
My tomatoes this year had very thick skins and weren't very prolific so to use up the ones I had, I found a basic tomato soup recipe and adapted it. The result was lovely. Do skin the tomatoes first, if you too have suffered with thick skins!.
After an absolute glut of radishes (that my grandchildren planted and abandoned ) I found this recipe on line. It originated in 1720 and was devised by the head cook at Chatsworth House in the U.K.
A dark, spicy chutney that is perfect with cheese. It can be used after about a month but keeps for months. This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, its so good.
I got this recipe from my mother-in-law so it's named (jokingly) after her. This is a very sweet chutney and is delicious with ham, sausage, pork pie, cheese and savoury snacks. I have made this many times and often at the request of family and friends who tell me as soon as they run out of the last lot I gave them. It keeps indefinitely (so I am told) but it never lasts too long in our house. I have recently used some I made over a year ago and it was delicious.
Recipe for Courgette and Pine Nut with Fresh Pasta – Serves 4. Preparation time 10 mins. Cooking time less than 10 minutes.