Sweet potato pancakes with Swiss chard and mushroom
Ingredients
For the pancakes: - 120g plain flour
- Pinch of salt
- 1 egg and 1 egg yolk
- 350ml milk
- 1 tbsp oil
- 120g cooked and mashed orange sweet potato
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For the filling: - 1 onion peeled and sliced,
- 1 clove garlic peeled and crushed
- 450g Swiss chard or spinach well washed
- 200g button mushrooms sliced
- 2 tbsp olive oil
- 150ml dry white wine
- 150ml crème fraiche
- Salt and pepper
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To make the pancakes, sift together the flour and the salt. Gradually beat in the oil, the mashed sweet potato, the egg and the yolk and add the milk to get a thin batter, the consistency of single cream. Leave to rest for 30 minutes.
Heat a crepe pan and wipe out with a little oil. Stir the batter. Pour 1 tbsp of it into the pan and swirl it around the base.
After about 1 minute, flip it over and cook the other side. If this first one is too thick, add a little more milk to the batter.
Make up all the pancakes – about 12 in all – and pile on to a plate.
To make the filling, separate the chard stalks from the leaves and chop both finely. Heat the oil and cook the onion, garlic and chard stalks for 4-5 minutes. Add the mushroom and cook for another 2 minutes. Add the chard leaves and wilt.
Add the wine and boil vigorously to reduce by half. Add the crème fraiche and bubble for 3-4 minutes. Season well with salt and pepper.
Allow to cool a little, and put 1-2 tbsp on a pancake and wrap up. Put in an ovenproof dish and dot with butter. Cover with foil and bake in a medium oven for 15-20 minutes until heated through.
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Leek Flammish pie with cheese pastry
Ingredients
- 1 25cm pastry case, baked blind, made with 250g cheese pastry
- 250g leeks sliced into 1 cm rounds and well washed (prepared weight)
- 3 red apples cored and each cut into 12 wedges
- 2 tbsp sunflower oil
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- 3 eggs
- 150ml double cream
- 2 tbsp fresh chopped chives
- Salt and pepper
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Heat the oven to GM4/180’C/350’F.
Heat the oil and cook the leeks until soft. Beat together the eggs, cream and chives. Season well. Put the leeks into the pastry case and arrange the apples on the top. Pour over the egg mixture.
Bake in the oven for 25-30 minutes until set and golden. Serve hot or cold.
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Spinach, apple and goat’s cheese pie with nutmeg pastry
Ingredients
- 1 25cm pastry case, baked blind, made with 250g nutmeg pastry
- 450g spinach trimmed and well washed
- 2 bunches spring onions trimmed and finely sliced
- 40g butter
- 1 tbsp fresh chopped parsley
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- 1 tbsp fresh chopped marjoram
- 180g soft goat’s cheese
- 3 eggs
- 150ml double cream
- 2 coxes apples, cored and cut into thin segments
- Salt and pepper
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Heat the oven to GM4/180’C/350’F.
Dry the spinach well and cook in the butter until wilted. Squeeze out any excess liquid – it must be really dry. In a food processor, whizz together the eggs, cream, cheese, herbs and season well. Mix this mixture into the spinach and stir in the spring onions. Arrange the apples on the base of the pastry case and pour the cheese mixture on top.
Bake in the oven for 25-30 minutes until set and golden.
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Pumpkin, leek and cheese tart with chive pastry
Try using perfection, butternut, acorn or gem squash instead of pumpkin.
Ingredients
- 1 25cm pastry case baked blind made with 250g chive pastry
- 150g leeks sliced into 1 cm rounds and well washed (prepared weight)
- 150g cooked pumpkin mashed smooth
- 120g good local cheese grated
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- 3 eggs
- 150ml double cream
- 1 tbsp chopped fresh parsley
- 1 tbsp vegetable oil
- Salt and pepper
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Heat the oven to GM4/180’C/350’F.
Cook the leeks until soft in the oil. Mix the eggs with the cream and the parsley and season well. Stir in the leeks the cheese and the pumpkin.
Pour into the pastry case and bake for 25-30 minutes until set and golden.
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Spring green and potato hotpot
Ingredients
- 1lb spring greens
- 1lb potatoes
- 2 onions
- 4oz butter
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- Mixed herbs
- Nutmeg
- Seasoning
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Slice cabbage and potatoes and boil for 5 mins. Slice onions and fry in half the butter. Arrange veg in layers and season well. Finish with potatoes, layer and dot with remaining butter. Bake for 30mins.
Delicious as a side dish or for a vegetarian option with crusty roll
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