Recipes
Recipes · 17. January 2015
Ricotta, Lentil and Eggplant (Aubergine) Moussaka Serves 4 For the eggplant (Aubergine): 3 eggplants (Aubergine), sliced 5mm lengthwise 3 tbsp flaky sea salt 2 tbsp oilve oil · Put eggplant slices in colander and sprinkle with salt, set aside for half an hour then pat slices dry with kitchen paper. Arrange on baking trays and brush with oil. · Preheat oven to 180˚C. Bake eggplant for 10 min until golden, set aside. For the lentils: 100g green lentils 75ml olive oil 1 onion, finely diced 2...
Recipes · 17. January 2015
I learned this lovely recipe when I was living in New Zealand from one of my house mates who was Argentinian - a really nice alternative to meat. Veggie Lasagna Serves 6+ Cooking time approx 1 hour 30 mins Ingredients - 500gr. of fresh Spinach - 200gr. of fresh Mushrooms - 500gr. of Cottage cheese/Ricotta - 220gr. Philadelphia Cheese - 2 large tomatoes thinly sliced - 500gr. of grated cheddar Cheese - 400gr. or a big box of Lasagna Sheets - 3 Onions sliced - 2 cloves of Garlic chopped - 1 Red...
Recipes · 14. October 2014
This is a yummy recipe I discovered in Women's Health Magazine and adapted to put my own twist on it. It's simple and easy and makes a delicious accompaniment to fish and meat! Cut up a whole cauiliflower and 2 leeks, along with 2/3 cloves of garlic. Place in a pan with a knob of butter over a low heat and gently fry until the butter has melted. Add approx 100ml of water. Cover and steam for about 8 minutes or until tender and the water has evaporated. Remove from the heat and using a hand...
Recipes · 12. July 2014
Ingredients 1 cucumber, grated 1 large finely chopped garlic clove 1 tbsp lemon juice Black Pepper to taste 1 tbsp freshly chopped mint Combine all of the ingredients in a bowl for a tasty dip, salad dressing or accompaniment to burgers or chicken kebabs at any summer bbq for a low fat, fresh dip!
Recipes · 11. July 2014
When I was working on a farm in New Zealand, weeding and watering hundreds of newly planted Manuka Trees in exchange for food and accomodation, Lou used to bake fresh bread every morning and make these yummy eggs to go with it. I fell in love with it, it's great as a sandwich filling, on crackers or baked potato, dead quick and easy to do and is much healthier than adding loads of mayo! Ingredients 2 eggs per person 1 tbsp chopped fresh chives per person' Salt and Black Pepper to taste Pop the...
Recipes · 11. July 2014
One of The Paddock's lovely customers who has supported us from the beginning - the early days of just eggs, potatoes and a few jars of honey has shared one of her favourite ways to cook some of The Paddock's produce. Thanks Nic! Here’s a recipe I like to use for Spanish omelette. If I don’t have parsley, then I just use a teaspoon of dried mixed herbs. Sometimes I add other stuff like a clove of garlic (crushed) &/or some diced red pepper. It’s so versatile, you can basically put in...
Recipes · 08. July 2014
A lovely summer snack, light lunch or evening meal with a yummy salad. Nearly all of the ingredients for this dish can be purchased through The Paddock, including courgettes, garlic, eggs and delicious handmade goat's milk cheese! 3 courgettes quartered lengthways and cut into 4cm thick pieces 1 tsp olive oil 3 eggs 2 cloves garlic 250ml semi-skimmed milk 200g goat’s milk cheese 1tbsp fresh parsley 2tbsp fresh mint Heat the oven to 180˚C (160˚C fan), gas mark 5. Brush an 8” round tin with...
Recipes · 08. July 2014
This week's recipe is quick and simple and will make a lovely side dish with chicken or fish and is a great way to combine healthy, fresh, in season UK broccoli and tomatoes. (Taken from about.com) The dish is perfect in summer and early fall, when tomatoes are at their best. It is a delicious side vegetable, and equally so when served with whole grain or semolina pasta. Prep Time: 5 minutes Cook Time: 6 minutes Total Time: 11 minutes Ingredients: 1 tablespoon olive oil 2 cloves garlic, chopped...