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Recipes Page 3
Purple Bean Salad
Courgette Cake (imperial measurements).
This one is from Inge Crump, requested at the Big Lunch as it was enjoyed so much:
It will make 2 x 2lb loaf tins or 1 big round tin
Ingredients:
7 oz. plain white flour
7 oz. wholemeal flour
1 level teaspoon baking powder
8 oz. dried mixed fruit
6 oz. chopped walnuts or mixed nuts
15 oz. caster sugar
15 oz. grated courgette
half pint of sunflower oil
3 eggs
Mix all ingredients together, line tin/s with grease proof paper or grease tins
Pour mixture into tin/s
Bake for 1 hour at gas 4 or 180 deg C
Freezes well.
This one is from Nick Crump
Many people may not be familiar with the purple stringless french beans we are now harvesting at the SHG field, they are delicious, my favourite way to eat them is as a warm or cold salad. They turn green when cooked.
Remove any stalks left on the bean from the picking
Rinse/wash in cold water
Cut the beans into approx. 3 pieces (it is quicker if you do a bunch at a time)
Drop into boiling water, bring back to boil and simmer for approx. 5 mins.
Meanwhile cut fine half rings of red onion (half or two thirds of an onion is probably enough) and place in a salad bowl
Mix up a french dressing: olive oil, cider vinegar, Dijon mustard, 1 clove garlic crushed, salt, pepper, sugar (all proportions as you like)
Strain off the beans and add them to the salad bowl with the onion in
Pour dressing on immediately whilst beans still hot and mix together, this should give off a wonderful aroma
by the time other table settings or food serving is done the salad will be warm and ready to eat or have cold later
Enjoy!
Pumpkin Soup
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