What to make with your box contents w/c 11 March
Be creative and adapt recipes to suit what you have in your fridge and store cupboard. Don’t forget to check out our last few blogs here on box contents use. Recipes are based on the contents of a medium seasonal box.
Roasted aloo gobi
Total time: 1 hour 5 mins
Serves 4
This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries
Find recipe at BBC Good Food
Hasselback roast potatoes
Total time: 1 hour 25 mins
Serves 6-8
Grilled graffiti aubergine
Prep: 10 mins
Cook time: 10 mins
Serves 2
Ingredients
-
- 1 graffiti aubergine
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves
- 1 tablespoons fresh rosemary
- Salt and teaspoon black pepper
- 10G grated Parmesan cheese
Method
Heat grill to medium.
Cut tip from the aubergine and halve lengthwise. With a sharp knife, make cross hatch marks by scoring one way then the opposite way on the cut side of each eggplant.
In a small food processor, mix oil, garlic, rosemary, salt and pepper until an oily paste forms.
Spread this on the cut side of the aubergine and grill cut side down for 5 minutes. Gently turn and cook for two to five minutes on the skin side until they are cooked through but not mushy soft.
Top with grated cheese and serve immediately.
Broccoli with garlic and lemon
Prep: 10 mins
Cook time: 5 mins
Serves 4
Jazz up your greens with fresh citrus and punchy garlic for a healthy veggie accompaniment
Ingredients
- 1 head broccoli, cut into florets
- 1.5 tbsp olive oil
- 3 garlic cloves, thinly sliced
- zest 1/2 lemon
Method
Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.
Courgette, mushroom and bacon quiche
Prep time: 30 mins
Cook time: 1 hour
Serves 8
Ingredients
For the short crust pastry
- 200 g flour
- 100 g butter at room temperature
- 1 fresh eggs
- 2 tbsp fresh water
- 1 tsp salt
For the filling
- 3 courgettes
- 1 leek
- 1 red onion
- 400 g mushrooms
- 100 g bacon cubes or shredded ham
- 100 g shredded Emmental cheese
- 3 fresh eggs
- 50 g butter
- 1 tbsp olive oil
- salt & pepper
Method
Making the pastry
Prepare the shortcrust pastry mixing all the ingredients
Let it rest in the fridge covered with cling foil.
Make the filling
Wash and cut the onion, leeks and courgette into small cubes
Stir fry the onion and the leeks at medium heat with the butter and 1 tablespoon of olive oil.
Once the onion becomes translucent add the ham, the courgette and stir fry until they begin to brown. Add salt.
Once the courgettes are cooked, add the mushrooms cut in quarters.
Cook until the mushrooms are slightly brown.
Move the ingredients into a large container and let them cool down for at least 30 minutes. Adjust for salt.
In the meantime, roll the shortcrust pastry
Cover the base of a baking pan with parchment paper. Butter the base and the sides.
Cover with the pastry and pierce it with a fork. This stops the pastry from rising while cooking.
Put it back in the fridge for 30 minutes
Cook the quiche
Returning back to the vegetable filling, squeeze out any excess liquid from he mushrooms. Add the eggs, the Emmental and mix.
Pour the mix into the short pastry and fold over the edges.
Cook in a hot oven at 180 C for 35 minutes.
Let it rest for at least 10 minutes before serving.
Remove from the pan and place it into a serving dish
Yellow plum clafoutis
Total time: 50 mins
Serves 6
