Susie’s spiced Summer vegetables

Susie’s spiced Summer vegetables

Summer vegetables are now abundant here in France with their lovely warm colours & tastes that work so well with a bit of a spicy twist – so great to go with BBQ food. I have found this wonderful mixture of spices Melange Couscous (see below) in markets & shops here, don’t know if you can get it anywhere else but if you are here or coming soon to visit us I will certainly lay some stocks in for you to try. Let me know if you can get the same thing where you are.

Ingredients for 4 - 6 people

500gms sliced courgettes

1 chopped red pepper

1 chopped yellow pepper

500 gms tomatoes cut into quarters

3 medium sized red onions sliced thinly

4 chopped garlic cloves

500 gms broad beans

Small bunch of chopped coriander – including all the stalks

Salt /pepper to taste

Table spoonful of vegetable oil

A cup full of veg stock

1 teaspoon of Melange couscous – a mixture of ground dried spices – coriander, paprika, pimento, cumin, fennel & caraway.

Method

Sauté the sliced onions in oil in a pan (suitable to put all the veg into) until soft, then add the courgettes, peppers & tomatoes. 

Stir all together then simmer for 5 minutes until nearly soft but not mushy!!

Add the garlic, fresh coriander & the stock plus a little salt & pepper to taste & simmer for a few more minutes.

Finally add the broad beans & spice mixture & simmer for 5 minutes until the beans are soft.

Then serve hot with your choice from  the Barbeque.

Zingy, crunchy Flapjacks

Ingredients

180g unsalted butter

180g dark brown soft sugar

160g golden syrup

1 x tbs of black treacle

340g porridge oats

250g chopped walnuts

Grated zest of 1 large orange

1 x tsp powdered ginger

Method

Melt the butter in a saucepan then add the golden syrup, treacle and sugar.

When the sugar is completely dissolved in the butter remove the pan from the heat and stir in the porridge oats, chopped walnuts, ginger powder and grated zest of orange.

Line a 20 cm square greased baking tin with greaseproof paper.

Pour the mixture into the tin, squashing down evenly.

Bake in a preheated oven 150° c for 30-40 minutes until firm to the touch but don’t let it go too hard.

Remove from the oven and leave to cool for about 10-15 minutes.

Take out of the tin and cut into squares – it’s easier to do this before it gets too cold.

As an alternative to the walnuts I sometimes use chopped up dried apricots which give you a chewier version.

Stuffed mushrooms with walnuts, goats cheese & bacon

This makes a lovely starter for 6 people:

Ingredients

12 x medium sized mushrooms (about 6cm diameter)

2 tbs cooking oil (don’t waste olive oil)
1 stick finely chopped celery
1 finely chopped red onion
100g bacon lardons – I use smoked ones

150g soft goats cheese
About 10 chopped walnut halves
Salt & pepper to taste

Method

Remove the stalks from the mushrooms and reserve to use for another day/dish – I use the chestnut brown ones which I buy in our local market, but any good sized mushrooms will be fine

Gently sauté either side of the mushrooms in a non stick pan using a tablespoon of hot oil. Cook for a few minutes to soften slightly then place them open side up in a greased ovenproof dish ready for stuffing.

Sauté the celery and onion in the rest of the oil until soft then add bacon & walnuts and continue cooking for about 5 minutes until the bacon is cooked.

Take off the heat and leave for a few minutes to cool a little before putting all of this mixture into a blender along with the soft goat’s cheese. Blitz the mixture to make a rough paste which you can use to stuff the mushrooms, adding salt & pepper to taste – you probably won’t need much salt if you have used smoked bacon.

Place the stuffed mushrooms in a preheated oven (180° C) for half an hour.

Serve two mushrooms per person with a few sprigs of water cress or mixed salad leaves of your choice and drizzle with a simple vinaigrette dressing.

Didn't have any pictures of mushrooms so thought as it's Valentine's day this "heart" jug would be appropriate.

Salmon & Broccoli tart

This is a really lovely light supper or lunch dish for four people and doesn’t take long to prepare and cook. If you happen to have any leftover cooked salmon this is a perfect way to use it up.

Ingredients

300 g of fillet of salmon

250 g of small broccoli florets

Packet of puff pastry

2 tbs Creme fraiche

3 large eggs

1 lemon

½ litre of water

Salt, pepper & grated nutmeg

Method

Poach the Salmon gently in a pan with ½ litre of water, juice of a lemon and salt & pepper until cooked (I put the fish into cold water which I bring to the boil, turn off and leave for about 5 minutes).

Put salmon to one side to cool. Once cooled drain and flake the fish and discard the liquid (could be used for fish stock).

Cook the broccoli florets in boiling water until al dente. Drain and plunge into cold water to keep the colour nice and bright.

Roll the puff pastry out to fit the lightly greased or lined flan tin and trim to fit. We’re lucky in France because we buy it pre-rolled and cut for a round flan dish.

Whisk the eggs and a pinch of salt & pepper up to together in a bowl. When light and fluffy gently fold in the crème fraiche and add the cool, flaked salmon.

Pour the mixture into the flan case and carefully arrange the broccoli florets on the top.

Sprinkle a little grated nutmeg over the finished dish and place in a preheated oven (200 degrees) for about 30 minutes.

When cooked serve with water cress or a green salad. As an alternative you could serve it with the Crunchy winter salad which I posted on the blog a couple of weeks ago.

Smoky bacon lentils

Serves four

Two tbs olive oil

250 g dried Puy lentils

200 g chopped smoked bacon or lardons

1 ½ litres of vegetable or chicken stock

2 medium sized sliced carrots

2 celery sticks finely chopped

1 red onion finely chopped

2 bay leaves

2 sprigs of thyme

1 clove garlic finely chopped

Salt & pepper to taste

Gently fry the onions and the bacon in the olive oil until they are soft and tender.

Then add the garlic, celery & carrot and cook for a further few minutes until the vegetables begin to soften.

Add a litre of the stock along with the lentils, bay leaf & thyme and bring to the boil. Then reduce the heat & simmer for about 20 minutes until the lentils are tender and most of the liquid has been absorbed. Season with salt & pepper to taste. If it starts to get dry and the lentils are not ready add a little more of the stock and continue cooking.

This makes a delicious meal in itself or as an accompaniment to any meat dishes – we often eat it with liver or sausages. This is a dish that can easily be prepared in advance and heated up to serve.

As an alternative this can also be served as a vegetarian dish by omitting the bacon and using vegetable stock.

Crunchy Winter salad

It’s that time of year when everyone is talking about healthy eating, post Christmas and New Year, so here’s a delicious flavourful salad to accompany cold meats, cheeses, quiches etc. It looks and tastes much more interesting than a bowl of green salad and all of the ingredients should be readily available at this time of year. The quantities here should be enough to serve about six people.

Salad Ingredients

¼ of a medium size red cabbage
¼ of a medium sized white cabbage
1 x small fennel bulb
2 x sticks of celery
1 each of white/red endive (chicory) head
Handful of chopped walnuts
Handful of raisins

Dressing ingredients

2 x tbs olive oil
1 x tbs walnut oil
1 x tbs cider or balsamic vinegar
1 x tbs clear honey
1 x tsp grainy mustard
Salt & pepper to taste

Take the leaves off the red and white chicory heads and place in the bottom of a bowl.

Finely chop the red and white cabbage and add on top of the leaves.

Next finely chop the fennel bulb and celery and sprinkle on top of the cabbage.

Add chopped walnuts and raisins and gently mix the salad together.

Make your dressing by mixing the honey, mustard, oils & vinegar together in a clean jam jar with a lid. Shake for a few minutes, taste and season with salt & pepper accordingly.

Add the dressing to the salad immediately before serving, mixing well to ensure that it is all coated.

Note: if using balsamic vinegar be aware of how quickly the salad will get discoloured so take care not to leave too long before serving.