Seasonal Recipes

COURGETTE GRATIN Serves 4

This recipe is delicious and uses lots of courgettes!  It’s like an oven baked omelette, or quiche without the pastry, packed full of courgettes and onion.  Serve warm with a salad and new potatoes.

Ingredients:

1 large onion, coarsely chopped (I used a red onion from the veg patch)

2 tbspn sunflower or vegetable oil

750g/1½lb courgettes, cut into 1cm/3rd inch slices

4 eggs

200g/7oz grated cheddar cheese

pepper

1 tbspn chopped parsley

Pre-heat oven to 180C/fan 165C/350F/Gas 4.

Fry the onion in the oil over a medium heat until golden, set aside to cool.  Next, poach the courgettes in salted water for a few minutes only (they should be slightly underdone) and drain.

Mix the beaten eggs with the fried onions and cheese (reserving a sprinkling of cheese for the top), add the pepper and parsley, and fold in the courgettes.

Pour into a greased baking dish, sprinkly over the reserved cheese, and bake for about 35 – 40 mins or until set and lightly browned. (I used a rectangular dish and cut the gratin into squares to serve)

CHOCOLATE MOUSSE CAKE Serves 6-8

 

4 EGGS

8 oz DRINKING CHOCOLATE (not the instant sort)

6 oz LIGHT SOFT BROWN SUGAR

6 oz BLOCK MARGARINE

2 oz SELF RAISING FLOUR

CREAM MARG AND SUGAR TOGETHER. BEAT IN EGGS. FOLD IN FLOUR AND DRINKING CHOCOLATE. MIX WELL

TURN INTO GREASED 9 INCH TIN AND BAKE 180 DEGREES FOR 40 MINS.

It will crack over the top but that doesn’t matter. Looks like a cake with soft middle, ideal for summer dessert.  When cold dust over with icing sugar and serve with soft fruit (raspberries go very well) and crème fraiche.

Can be frozen

 

 

Asparagus Quiche

Ingredients:

 

250gm (8oz) short crust pastry –homemade or bought

Bunch of English asparagus – you can use the cheaper ‘sprue’ if you can get it

Cheese

4 eggs whisked with milk – or double cream

 

Roll out the pastry and line a 25cm (10 inch) flan dish

Bake blind, remove from oven to cool

Snap off the ends of the asparagus and then cut off the tips with about 8cm (3 inches) of stalk,  cut the remaining stalks into small pieces

Wash well then cook in gently boiling water until just tender, drain

(all of the above can be done in advance)

Sprinkle asparagus pieces over pastry , finely grate some cheddar cheese on top

Then arrange the asparagus tips in a circle, tips to centre

Whisk together the eggs and milk (or cream) season and pour over the cheese

Make sure you coat the asparagus tips – they don’t need to be covered by the egg mixture but coating them as you pour in the egg mixture stops them from drying out.

 

Cook in a pre-heated oven,  fan 180C, elec.200C, gas 6,  for about 30 mins. until risen and golden, then reduce heat to,  150c, 170c, gas 4, for a further 15  mins .

 

Delicious hot or cold!