Feta and Mediterranean Vegetable tart

Serves 8

1 large red pepper, deseeded and quartered
1 fennel bulb, trimmed and cut into large bite-sized chunks
3 medium courgettes, cut into large bite-sized chunks
8 medium well-flavoured tomatoes
8tbsp extra-virgin olive oil
8 sprigs of fresh thyme, leaves only
350g (12oz) Greek feta, patted dry and cut into bite sized chunks
5 large free range eggs
300ml (half a pint) double cream
2 cloves of garlic, peeled crushed and finely chopped


Shortcrust pasty for the lining or you can cheat and buy the pastry

Line a 12-13 inch tart tin with the pastry (line with baking beans) and cook in a preheated oven for 15 minutes (200c or gas mark 7)

Remove the beans and and cook the pastry for a further 5 minutes. The pastry should look dry, but blond rather than brown.

Toss the vegetables in the oil and arrange on a baking tray. Scatter over the thyme leaves, season and put the tray in the oven. Toast the vegetables for 30 - 40 minutes until they are soft and gilded around the edges. Drain off and discard some of the juices halfway through.

Remove the trays and cool the vegetables thoroughly, then cut the red pepper into large bite-sized pieces.

Distribute the vegetables and feta evenly in the pastry case. Whisk the eggs, cream and garlic together and carefully pour it between the chunks. Don't overfill the pastry case, as the custard will stick to the tin, and the vegetables and feta look prettier peeking out. Place the tart carefully on a middle shelf in the oven and bake it for 25-30 minutes, until the custard has just set and the feta chunks are golden

Spinach and Roquefort tart

This is easy, light and rich.

I have made this quiche lots of times both for our vegetarian family and friends and is equally popular with non vegetarians. It has a strong flavour but very tasty.

Serves 4-6 depending on your appetite

500g (1lb 2oz) ready made puff pastry
25g (1oz) butter
1 red onion finely sliced
125g (4.5 ozs spinach (leaf only)
150g (5.5 ozs) Roquefort cheese
100g (3.5 ozs) mascarpone cheese
4 eggs
Black pepper

Push the pastry evenly into a tart dish, lining the base and walls, then trim. Prick the base.
Refrigerate for at least 2 hours. Preheat the oven to 180c/gas mark 4. Melt the butter in a pan over a low heat and add the onion.

Cook slowly, with the lid on, for 10 minutes. Add the spinach and cook, stirring regularly. After 2 minutes it should be wilted. Remove from the heat and allow to cool.

Mix the Roquefort and mascarpone together in a bowl. Add the eggs and pepper and whisk well. Add the mixture to the cooled spinach.

Pour the mixture into the tart and bake for approximately 45-60 minutes

Vegetarian Frittata

Happy new year everyone !!!

Hope you are all well and to start off the new year we've got this Frittata recipe...

1 diced onion
1 diced red pepper
2 diced courgettes
2 diced sweet potato
100 grams of diced button mushrooms
6 eggs
half a cup of cream
half a cup of milk
tablespoon of basil


Fry onion, red pepper, courgettes, sweet potato, mushrooms in olive oil until soft. Season well. Beat together eggs, cream and milk. Season well. Chop basil.
Butter dish (I used a square porcelain dish which was just over an inch deep). Place vegetable mixture in dish and pour over the egg mixture. Cook in oven on 150
degrees until firm (approx 20 minutes). You can use any vegetables you like : eg sweet corn, potatoes. This will serve four people easily so if you have a big crowd like I had yesterday just double the vegetable mixture and egg mixture.
Serve with large mixed salad.
Posted by Ann

Lentil and chestnut soup

This is a Nigella Christmas recipe which we discovered during the Pyrénéen chestnut season. It works equally well with jars of chestnuts though, and of course that's the less labour-intensive option.

It's not a pretty soup, but has a lovely rich flavour, and is very satisfying on a cold day.

Ingredients

250g red lentils
225g cooked chestnuts
1.5l vegetable stock
1 stick celery
1 carrot
1 small onion
1 leek
2 tbsps olive oil/butter
fresh parsley, chopped
150ml double cream

1. Finely chop the onion, leek, carrot and celery, heat the oil in a saucepan, and let the veggies sweat and soften in the fat.

2. Add the lentils and stock. Bring to the boil and simmer until the lentils are very soft, about 30 mins.

3. Add the chestnuts and stir for a further 20 mins or so.

4. Liquidize until smooth, adding as much water as you need.

5. To servce, lace with cream and sprinkle parsley on top.

This soup is so hearty it needs little more than a slice of chunky bread and possibly a slice or two of mature cheddar.

Delia's lentil moussaka

It's hard to find soya meat replacements in France, as well as certain pulses, so many vegetarian recipes are difficult to replicate here. However, this ticks the boxes of being hearty, a meal suitable for most children from 5-6 onwards, and pleasing to meat eaters as well as vegetarians.

Serves 4-6

2 aubergines, total weight around 450g, sliced and diced into 1cm pieces
10 fl oz/275 ml vegetable stock
50g Puy lentils
50g green lentils
4 tbsp olive oil
2 medium onions, finely chopped
1 large red pepper deseeded and finely diced
2 cloves garlic peeled and crushed
1 x 400g tin chopped tomatoes, drained
7 fl oz/200 ml red wine
2 tbsps tomato purée
1 tsp ground cinnamon
2 tbsp chopped parsley

Topping:

1 x 250g tub ricotta
10 fl oz/275 ml whole milk
25g plain flour
25g butter
good pinch grated nutmeg
1 large egg
25g parmesan

Preheat oven to 180C/gas 4

Put the stock and Puy lentils into a saucepan, cover and simmer for 15 mins before adding the green lentils. Cover and cook for another 15 mins but which time the fluid should have been absorbed and the lentils soft. Keep an eye on them while they're cooking though, and add extra hot water if required.

While they're cooking fry the onions in 2 tbsps oil for about 5 mins, then add the pepper and cook for a further 4 mins. Add the garlic, cook for 1 min then transfer all onto a plate.

Fry the diced aubergines in oil until evenly cooked. When they're starting to brown, add the tomatoes, onion and pepper mixture to the pan.

In a bowl mix the wine, tomato purée and cinnamon together, then pour over the vegetables. Add the lentils and chopped parsley, season well and let everything simmer gently while you make the topping.

Place the milk, flour, butter and nutmeg in a saucepan and using a balloon whisk, whisk until it comes to simmering point and becomes a smooth, glossy sauce. Season well, remove from heat and allow to cook a little before whisking in the ricotta followed by the beaten egg.

Finally, transfer the vegetable and lentil mix to an earthenware dish, and spoon the sauce over the top, taking it right to the edges. Sprinkle with parmesan and cook for 1 hour. Allow to rest for 15 mins before serving.

Butternut squash & almond soup

The almonds give a lovely twist on this autumnal soup.

Serves: 4

Ingredients

4-5 tablespoon olive oil

1 onion, chopped

3 garlic cloves, chopped

1kg butternut squash, peeled, deseeded and chopped

120ml white wine

150ml vegetable or chicken stock

150ml double cream

5-6 amaretti biscuits

squeeze lemon juice

To serve

2 tablespoon blanched almonds

4 teaspoon yogurt

fresh snipped chives

1. Heat 2-3 tablespoon oil in large pan and add the onion, garlic and butternut squash. Cover with lid and cook gently for about 10-15 mins until softened. Add the white wine and bring to the boil; bobble away until most of it has evaporated.

2. Pour in the stock and cream, season, then simmer for 5 mins. Cool slightly, then blend in a liquidiser with the amaretti biscuits.

3. Heat the remaining olive oil in a frying pan and fry the almonds until golden - stirring all the time. Set aside. Return the soup to the pan and reheat gently. Tast and adjust seasoning with a squeeze of lemon juice. Ladle the soup into warmed bowls and top each with a few almonds, 1 teaspoon yogurt and some snipped chives.

Autumn vegetable crumbles

These are ideal for a hot lunch at this time of year, packed with seasonal veggies. I also had butternut squash, but I think you can adapt it to pretty much whatever you have to hand.

I like the topping so usually make half as much of that again.

Serves 6

Filling:
400ml vegetable stock
450g celeriac, peeled and diced
3 carrots, peeled and diced
2 small sweet potatoes, peeled and diced
2 leeks, sliced
200 ml tub crème fraîche
2tbsp plain flour
1tbsp wholegrain mustard
1tsp thyme leaves

Crumble:
50g butter, diced
50g plain flour
50g ground almonds
50g grated parmesan
25g flaked almonds

Preheat oven to 190C/gas 5.

Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover and cook for 10 mins.

Beat the crème fraîche with the flour and mustard. Stir into the veggies until thickened, then add the thyme and season. Remove from heat.

For the crumble, rub together the butter, flour and ground almonds. Season then ad the parmesan and flaked almonds.

Either spoon into individual ovenproof dishes, or a family-sized one, then scatter the crumble on top.

Cook for 30-35 mins until golden on top.