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      Recipes — Vegetables

      Courgette & Leek Crustless Quiche

      Courgette & Leek Crustless Quiche

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

      Courgette and Leek Crustless Quiche

      Serves 4-6

      INGREDIENTS:

      • 2 medium leek sliced

      • 3 courgettes sliced

      • 1 Garlic clove or a handful of wild garlic leaves

      • 10 medium eggs

      • 75ml single cream or milk

      • 1 tsp mustard

      • 75g cheddar cheese

      • fresh rosemary leaves chopped (1/2 tsp)

      • fresh thyme leaves chopped (1/2 tsp)

      • salt and pepper

       

      METHOD:

      1.Oven bake the courgettes for 10mins (they should still be firm) At the same time whisk the eggs, cream, mustard, fresh herbs and a good pinch of salt and pepper until combined.

       

      2.In a large dish, layer the leeks, garlic 2/3 of the courgettes and 1/2 the cheese. Then slowly pour over the egg mixture and top with the remaining courgettes and cheese.

       

      3.Bake in the oven on a tray for 40-50mins or until cooked through (180°c). It will start to brown around the edges faster so half way through cooking pop some tin foil loosely over the top. Serve warm or cold.

      Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

      Pickled Onion Rings

      Pickled Onion Rings

      Ingredients

      Medium Onion - 1

      Oil - for frying

      For the pickle

      White Wine Vinegar - 300ml

      Caster Sugar - 150g

      Water - 150ml

      Salt - pinch

      For the batter

      Cornflour - 50g

      Plain Flour - 150g

      Bicarbonate of Soda - ¼ tsp

      Sparkling Water - 200ml

      Salt - pinch

      Method

      1. Bring all the ingredients for the pickle up to a gentle boil in a saucepan. Stir well and then leave to cool.

      2. Peel and slice the onion into half centimetre rings. Separate these out and put into a tub and cover with the cooled pickle.

      3. Allow the onions to pickle in the fridge overnight.

      4. Make the batter by first mixing the dry ingredients and then gradually adding the sparkling water with a fork. This should be a crepe batter consistency.

      5. Heat a good amount of oil in a pan (about 10cm deep). Bring this carefully to 190C.

      6. Dip the pickled onion rings in the batter and deep fry in batches until golden brown, this should take about 2-3 minutes.

      7. Remove from the oil and place on kitchen towel and lightly season.

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