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Seasonal South Leigh Recipes
Baked Summer Vegetable Frittata (Serves 6-8)
300g new potatoes
300g mixed summer vegetables, such as peas, baby broad beans, asparagus, French beans and broccoli, cut into bite-size pieces as necessary
vegetable oil
2 shallots or 3 spring onions, finely sliced
5 large eggs
salt and pepper
100g Feta cheese, crumbled
a handful of fresh mint leaves, chopped
A few pumpkin seeds, optional
Heat the oven to 180ºC / Gas 4. Line a large loaf tin (2lb) with a non-stick (silicone paper) loaf tin liner. *
Cut the new potatoes into thick slices and place in a steamer over boiling water. Cook for 5 -10 minutes or until just cooked then add the remaining summer vegetables and continue cooking until all the vegetables are just tender. Tip the vegetables into a large mixing bowl and set aside. Heat a little oil in a frying pan and gently fry the onions until soft but not brown then add them to the vegetables. Allow to cool.
Beat the eggs and season with a little salt (the cheese may be salty) and plenty of black pepper. Crumble in two-thirds the cheese and all the chopped mint. Pour this mixture over the vegetables then spoon into the prepared loaf tin. Crumble the remaining cheese over the top and sprinkle on a few pumpkin seeds, if using.
Place the loaf tin in the centre of the oven and cook for 35 - 50 minutes or until golden brown and the egg is set. Leave to cool before removing the loaf from the tin. Cut into slices and serve warm or at room temperature.
* These are available from Lakeland.
300g new potatoes
300g mixed summer vegetables, such as peas, baby broad beans, asparagus, French beans and broccoli, cut into bite-size pieces as necessary
vegetable oil
2 shallots or 3 spring onions, finely sliced
5 large eggs
salt and pepper
100g Feta cheese, crumbled
a handful of fresh mint leaves, chopped
A few pumpkin seeds, optional
Heat the oven to 180ºC / Gas 4. Line a large loaf tin (2lb) with a non-stick (silicone paper) loaf tin liner. *
Cut the new potatoes into thick slices and place in a steamer over boiling water. Cook for 5 -10 minutes or until just cooked then add the remaining summer vegetables and continue cooking until all the vegetables are just tender. Tip the vegetables into a large mixing bowl and set aside. Heat a little oil in a frying pan and gently fry the onions until soft but not brown then add them to the vegetables. Allow to cool.
Beat the eggs and season with a little salt (the cheese may be salty) and plenty of black pepper. Crumble in two-thirds the cheese and all the chopped mint. Pour this mixture over the vegetables then spoon into the prepared loaf tin. Crumble the remaining cheese over the top and sprinkle on a few pumpkin seeds, if using.
Place the loaf tin in the centre of the oven and cook for 35 - 50 minutes or until golden brown and the egg is set. Leave to cool before removing the loaf from the tin. Cut into slices and serve warm or at room temperature.
* These are available from Lakeland.
Carrot & Spring Onion Latkes with Feta & Black Olives
Makes approx. 20 small or 10 medium
These crispy, golden vegetable cakes can be made small, medium or large, depending on when and how you wish to serve them. Small latkes make great finger food or when made slightly larger they make a delicious starter or llight vegetarian lunch.
1 large potato (approx. 200g), peeled and grated
2 carrots (approx. 150g), peeled and grated
2 spring onions, finely chopped
1 tblsp flour
1 egg, beaten
½ tsp salt
black pepper
vegetable oil, for frying
200g Feta, crumbled
10 pitted black olives, sliced
Place the grated potato on a clean dry tea towel, or several sheets of kitchen paper and squeeze to remove as much water as possible. Mix the potato with the carrot, onion, flour and egg and season with salt and black pepper.
Heat a little oil in a frying pan over medium heat. Working in batches, drop spoonfuls of the mixture (teaspoon, dessert spoon or tablespoon - depending on what size you want to make the Latke) into the hot oil. Flatten each latke with the back of the spoon and turn after 3-5 minutes, or as soon as the latke are crisp and golden. Continue cooking for a further 3-5 minutes. Drain on kitchen paper.
Allow to cool slightly before topping with Feta and black olives. Serve at room temperature.
Makes approx. 20 small or 10 medium
These crispy, golden vegetable cakes can be made small, medium or large, depending on when and how you wish to serve them. Small latkes make great finger food or when made slightly larger they make a delicious starter or llight vegetarian lunch.
1 large potato (approx. 200g), peeled and grated
2 carrots (approx. 150g), peeled and grated
2 spring onions, finely chopped
1 tblsp flour
1 egg, beaten
½ tsp salt
black pepper
vegetable oil, for frying
200g Feta, crumbled
10 pitted black olives, sliced
Place the grated potato on a clean dry tea towel, or several sheets of kitchen paper and squeeze to remove as much water as possible. Mix the potato with the carrot, onion, flour and egg and season with salt and black pepper.
Heat a little oil in a frying pan over medium heat. Working in batches, drop spoonfuls of the mixture (teaspoon, dessert spoon or tablespoon - depending on what size you want to make the Latke) into the hot oil. Flatten each latke with the back of the spoon and turn after 3-5 minutes, or as soon as the latke are crisp and golden. Continue cooking for a further 3-5 minutes. Drain on kitchen paper.
Allow to cool slightly before topping with Feta and black olives. Serve at room temperature.