Thanks to subscriber, Catriona Dogger , for this jazzy little number!
800g Jerusalem Artichokes (JA), cleaned and cut into slices about half cm thick
300g sour cream
2—3 handfuls of Parmesan cheese
Juice of one lemon/lemonade fruit
3 teaspoons dried thyme
1 small onion, chopped
1—2 cloves garlic, chopped
1 cup breadcrumbs
Preheat oven to 220degC.
Mix together sour cream, Parmesan, lemon juice, thyme, onion, garlic, and plenty of cracked pepper.
Mix in chopped JAs and transfer to a baking dish.
Top with breadcrumbs, plus an extra sprinkle of parmesan and thyme.
Bake for about 40 mins or until JAs are somewhat tender.
A recipe that anonymously arrived, blazed in hand-writing in an FC box, willing itself to be shared with fellow FC’ers. Thanks to whoever sent it in!
1 onion, chopped
1 cup Arborio rice
1.5 cups pumpkin, chopped
1 cup mushrooms, chopped
1 zucchini, chopped
1/4 cup white wine
1/4 cup white wine vinegar
4 cups stock
1 tsp garlic, chopped
1 tsp pepper
1/2 cup parsley
Roast pumpkin at 190degC
Fry onion until soft. Add rice and stir for 2—3 minutes.
Add wine and vinegar, and stir until absorbed.
Add 1 cup stock, stir until absorbed. Then add garlic, pepper, zucchini, and mushrooms.
Add stock, one cup at a time, stirring in between cups.
Add pumpkin and parsley, and stir to combine.
We found this delicious recipe at http://uktv.co.uk/food/recipe/aid/512743. A few little changes have been made …
3tbsp clear honey
Walnut-sized knob of butter
1 tbsp orange juice
1 tsp orange zest
1/2 tsp cinnamon
1 tsp thyme
Preheat the oven to 190°C.
2. Put the honey, butter, orange zest and juice, and cinnamon in a small saucepan. Heat gently, stirring, until liquid.
3. Using a small, sharp knife, make a cut like a cross in the top of each fig, cutting almost down to the base.
4. Place them upright in a roasting pan, splaying them out shamelessly as you go. Pour the liquid over each one. Roast for 15 minutes.
5. Sprinkle a bit of thyme over each fig. Return to the oven, switch it off, leaving the door ajar. Leave the figs in the oven for 5-10 minutes before serving.
Broccoli, Bean and Pasta Soup
from the Riverford Farm Cook Book
A lighter, quicker version of the Italian pasta e fagioli, with lots of broccoli added for
freshness and colour. You will need good chiicken stock for the best flavor. To make
the soup more substantial, you can serve it over some toast drizzled with Obi Obi olive
3 tablespoons olive oil
1 onion, chopped
6 garlic cloves, crushed
½ tsp dried oregano
leaves from 2 sprigs of thyme
500g broccoli, finely chopped (including the stalks)
2 x 440g cans of haricot or cannellini beans
(alternatively use soaked and pressure cooked beans)
1 litre chicken stock
100g small pasta shapes (or use broken spaghetti)
2 tbsp freshly grated parmesan cheese
sea salt and freshly ground black pepper
Heat the olive oil in a large pan, add the onion and cook gently for about 10 minute, until soft.
Add the garlic and cook for a further 2-3 minute.
Add the herbs and broccoli and cook for 5 minutes, then stir in the beans and chicken stock.
Bring to the boil and simmer for 10-15 minutes.
Add the pasta and cook until it is al dente.
Serve sprinkled with the parmesan.