Gingham's vegetarian menu planner SPRING

Tam_Lin

Fabulous thread - I'm going to copy recipes into a Word document and store them.

catkins

michelefauk wrote: »

Can I just add though that I tried the Galette last night, had been looking forward to it all day but mine didnt come out quite like the pics on here! It was bit tasteless too I have to say, I dont think I put enough seasoning in it. OH did say it would be nice with liver and onions!! I did think about trying it with leeks as they are quite a strong flavour.

I must admit when I made it both myself and OH found it a bit tasteless. When I make it again I will add more herbs. Also I used the amount of liquid as in the original recipe because I forgot posters had said it was too much BUT I found the batter to be very thick and the end result a bit stodgy. So next time I will be adding more liquid!! Don't understand why this should be?

ells2123

spiddy100 wrote: »

We have had spring greens in our box this week and last night I cooked them

Stir-fried spring greens (enough for 2)

1Wash the spring greens, remove the stalk and slice finely

Please excuse the most stupid question in the world - but by spring greens do you just mean cabbage or is it something else?? I'm new to this veggie thread but loving some of the ideas for simple, cheap and tasty meals.

:j

pudding06

spring greens are also known as spring cabbage.

hth

pudds

Gingham_Ribbon

Spring greens. I've never cooked with them so I'm looking forward to them arriving. I use 'greens' to make 'crispy seaweed' though. Not sure if that's the same thing!

Gingham_Ribbon

catkins wrote: »

I must admit when I made it both myself and OH found it a bit tasteless. When I make it again I will add more herbs. Also I used the amount of liquid as in the original recipe because I forgot posters had said it was too much BUT I found the batter to be very thick and the end result a bit stodgy. So next time I will be adding more liquid!! Don't understand why this should be?

I think different flours need different amounts of liquid. Maybe that's it?

Gingham_Ribbon

STANDARD VEGETABLE BAG @ £10.55
Lady Balfour Potatoes
Carrots
Onions
Hokkaido Squash
Tomatoes
Courgettes
Cucumber
Broccoli
Spinach/Cauliflower
STANDARD FRUIT BAG @ £7.50
Galia Melon
Bananas
Navel Oranges
Red Bartlett Pears
Granny Smith Apples
Grapefruit
Eggs @ £1.25

Morrisons:
Milk
Cheddar
Goats' cheese
Single cream
Cauldron sausages:j (Cheap week)

Gingham_Ribbon

Lunches:

Hummous with carrot, cucumber and courgette crudites
Cheese and tomato sandwiches
Crusty bread and hummous with carrot and seed salad
Leftover carrot and potato curry with rice
Pasta salad with rocket pesto (leftover from last week) and tomatoes
shepherd's pie with squash and potato mash
Broccoli flan and carrot and seed salad

Dinners:

Shepherd's pie with squash and potato mash
Pasta with tomato and courgette sauce
Spinach and goats' cheese pizza and garlic bread
potato wedges with leftover broccoli flan
Cauldron sausage, mash and beans
Slow cooker carrot and potato curry, bread and cucumber raita
Slow cooker sausage casserole and dumplings

**purpleprincess**

Where can I find the carrot and potato curry recipe?

Bought some Tartex today, yummy!!

Ta!

Tam_Lin

Tonight I did a ... well, I don't know what you'd call it, but it was lovely.

Fried together garlic, mushrooms and leeks in a bit of olive oil, with a splosh of port towards the end.

Oiled a casserole dish and layered very thinly sliced potatoes (like crisps), the mushroom/leek mix with salt, pepper and mixed herbs, then sliced tomatoes, a generous sprinkle of lemon juice, a whole round of very ripe cheese (I used Pied d'Angeloys but Brie or Camembert would work; DH wants me to try non-stinky cheese next time), and another layer of potatoes.

Brushed the top with melted butter and cooked uncovered in the oven at 180 degrees for 45 minutes. It was utterly gorgeous; a bit like a moussaka, with a crispy top. Would go great with crusty bread.