A couple of recipes as an alternative to the ubiquitous chutney to make most of the green tomatoes in this week’s share. Joanna W recommended the Nigel slater green chutney recipe to me and so I have given that a try as well !Continue Reading "Green tomato soup & curry .. if chutney isn’t your thing!"
Based on recipes by Nigel Slater & Susie Acheson which originally appeared in the Telegraph & Guardian, this version serves 4. I have made it using either butter beans or cannellini beans. The crust is optional as it works just as well with out and simply served with some grated parmesan.Continue Reading "Mushroom, Tomato and Bean Stew"
Another seasonal recipe from Susie. Serves 6Continue Reading "Green Tomato Soup"
(a Covent Garden Soup company recipe, passed on by Susie)
We don’t have many recipes from the Ukraine but this one is reputedly from there.
Can be frozen for the winter – a great way to make good use of a glut of beetroot by doubling or trebling the quantities.Continue Reading "Tomato and Beetroot Borscht"
(a Sarah Raven recipe, passed on by Susie)
Good for all those extra tomatoes, especially if you’ve been growing your own.Continue Reading "Cleopatra’s Tomato Soup"
Continue Reading "Broad Bean Pate"
Thanks to Jayne for this recipe. Ingredients 500g baby/cherry tomatoes 1tbsp balsamic vinegar 1tbsp olive oil 1 sheet ready-made puff pastry 2tbsp pesto 55g pitted black olives 360g ricotta cheese Method Preheat oven 220c/425f Combine tom’s, vinegar and half olive oil Spread toms on an oven tray and roast, uncovered, 10mins Place pastry sheet on an oiled oven tray, fold edges in to make a 5mm border all the way around Prick with a fork and blind bake for 10mins. Take out of oven when…Continue Reading “Tomato, Pesto and Olive Tart”