Gingham's vegetarian meal planner - SUMMER

Gingham_Ribbon

Thanks, Peem. We still have some kiwi fruit left so I'll try it and let you know how I get on.

Flimsy

Thanks for the link GR, it looks like a lot of the places are the other side of Birmingham to me but I will check out the delivery ones.

I also picked up some kiwi fruits in the shopping this morning in anticipation

Flimsy

Gingham_Ribbon wrote: »

DH's tip if they look like they're going to crumble or sink when they come out of the oven is to put them on the tray top down. The crust on the top will stop them falling through the cooling tray and they will hold their shape.

And a fab tip it is too! I made the muffins tonight as DS is back at school tomorrow and likes some cake to have for his lunchbox. I make mine in silicone muffin trays (£2.50 in In Store - bargain!! ) I only use paper cases if they are to give away. Anyhow, I left them to cool on their tops and they look a lot more rounded than usual.:T

Gingham_Ribbon

We've only got 2 left.:o

Penelope_Penguin

We had banana and chocolate muffins yesterday. Ate them in the garden for breakfast, warm from the oven.

I'm allergic to kiwi - it makes my tongue tingle. Oooh, I'm shivering thinking about it :eek: :eek:

Penny. x

natlie

Hi Im not a great fan of squash myself, but this recipe I really enjoyed, you could substitute the shop bought puff pastry for deliahs. I love this thread, Ive been a veggie with a veg box meal planner for years and I find the riverford organics website excellent for recipies. http://www.riverford.co.uk/recipes/index.php?PHPSESSID=a6685ff019f8e5dbbef46f8c76602d07
Nat
xxx

Butternut squash and ricotta pasties

Ingredients
1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes
1 red onion, thinly sliced
2 tbsp extra virgin olive oil
20 sage leaves, shredded
salt and freshly ground black pepper
800g/1lb 12oz ready-made puff pastry
120g/4oz pecans, toasted
500g/1lb ricotta
4 tbsp pumpkin seed oil
1 free-range egg
pinch salt
3 tbsp flour, plus extra for dusting



Method
1. Preheat the oven to 200C/390F/Gas 6 and line a baking tray with baking parchment.
2. Mix the butternut squash, onion, olive oil and half the sage together, season with salt and freshly ground black pepper and place inside the lined baking tray.
3. Roast until the squash is cooked (when a knife goes through it easily), then take from the oven and leave to cool.
4. Divide the pastry in half and roll each half out to a 60x20cm/24x8in rectangle on a lightly dusted work surface. Using a 20cm/8in diameter plate as a template, cut out three rounds from each piece. Lay these on a baking sheet and put in the fridge to rest for at least 20 minutes.
5. Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don't crush the squash.
6. Take the pastry rounds from the fridge and allow them to come up to room temperature.
7. Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash - it'll be easier to do this one piece at a time.
8. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling doesn't ooze out.
9. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out excess air as you do this - otherwise it can make the pastie pop open in the heat of the oven. As you finish each pastie, place it on a baking sheet lined with baking parchment. Brush the remaining egg-wash over the pasties and !!!!! each one several times with the fork.
10. Bake for 25-35 minutes, until the pastry is golden and cooked through.
11. Serve straight out of the oven or leave them to cool and take on a picnic.

Gingham_Ribbon

That sounds delicious. Thank you. Fingers crossed I might even get some home grown squashes this year to try it out with.

I've not done a meal planner this week. I am going on holiday tomorrow and am just throwing some essentials in the case and seeing what I can rustle up when I get there.

organic_wanabe

Hope you have a wonderful holiday GR - and do remember to have an odd treat ot two!

Tashja

I don't know if you will get a chance to answer this before you go but I have just had a look at the company you use for your vegetable/fruit deliveries and they deliver to my area !!

In the fruit boxes that say for 3/4 people does that mean you get 4 of each fruit (i.e. 4x apples, 4x Kiwis) or do you get more or less then this.

I am just trying to weigh up the cost.

Have a great holiday and I am going to try some of the recipies on your thread !!!

T xx

Gingham_Ribbon

There are photos of some of my deliveries in this thread so that should give you an idea of what you get for the price. Our friends who live round the corner get a delivery from another company and although the produce is lovely they don't get as much and it's a little more expensive than ours so I'm pleased with it.

Thanks OW, I intend to put my feet up lots. It's a long journey and DH doesn't drive so I'll be tired when we get there but I'm really looking forward to it.