Discovering uncle Roys fabulous ingredients

http://www.uncleroys.co.uk/index.html

Gazpacho soup

 I've been meaning to make gazpacho soup for a while, hoping to try this one out soon:

http://www.guardian.co.uk/lifeandstyle/2012/jul/11/gazpacho-soup-recipe-angela-hartnett

Goosberry and Strawberry Tart

I can't wait to try making this, it looks AMAZING

http://www.guardian.co.uk/lifeandstyle/2012/jun/29/gooseberry-recipes-hugh-fearnley-whittingstall?INTCMP=SRCH

Strawberry, Basil & Feta Wraps

Fresh strawberries chopped - sour ones work best

Fresh basil leaves 

Feta cheese

Wraps

Essemble and enjoy 

Fennel and Potato Bake

1 fennel bulb slices finely and steamed

1 can of tomatoes

1 onion

2 sliced carrots

100 g walnuts

Vegan cheese

2 baking potatoes

Chop the onions and stir fry with the tomatoes

Peel slice and steam the carrots 

Mix the fennel, carrots, tomato and onions together

Peel and slice the potatoes thinly

Line the bottom of a baking dish with slices of potato

Cover with the fennel mix and repeat

Grate the cheese and break up the walnuts and cover the potatoes

Cover with foil and bake in a hot oven for an hour and then remove the foil and bake for a further ten minutes... serve on its on or with rice, quinoa or couscous

Asparagus Risotto

1 bunch of Asparagus 

1 medium onion finely chopped

1 liter of veg stock

300 ml of white wine

200 g risotto rice

200 g peas

Fresh terragon

Salt and pepper to taste.

 

stir fry the onions in a bit of olive oil until soft

  

add the rice and the 200 ml of wine and some tarregon and stir continuously until all the liquid is absorbed

Keep adding stock in small amount once it is abosrbed

When the rice is nearly cooked steam the asparagus and add the peas to the rice

Violet Chocolates

150 g dark cooking chocolate

1 tsp sunflower spread

15 large Parma Violet sweets

Crystalised violet petals

(if you have Violet Liqueur add a couple of drops too)

Melt the chocolate and stir in the tsp of sunflower spread.

Crush the Parma Violets and add 2/3 of them to the chocolate and mix.

Put the chocolate into small paper cases and decorate with the remaining crushed Parma Violets and crystlized violet petals.

                                                       Allow to cool until solid.

Green Beans, Tomatoes and Pesto Salad

Sweet cherry tomatoes chopped into quarters

Green beans, chopped and steamed

1 small red onion finely chopped

Pesto and olive oil to taste

Mix and serve cold

Lentil Chili

2 x 400 g cans of Red Kidney Beans

1 large onion

2-4 courgetts 

2 red peppers ( I used green peppers!)

200 g lentils

2 x 400 g cans chopped tomatoes

1 veg stock cube or 2 litters of stock

 1 large red Scottch Bonnet Chili

2 large bay leaves

a sprig of fresh Thyme

Sweetcorn

Chop and sitr fry the onions

Wash the lentils, add boiling water and the cooked onions and cook on a high heat until softned

 Chop and stir fry the courgettes

 Grate the Scotch Bonnet and add to the lentils along with the bay leaves and thyme

 Stir fry the peppers 

Add the Red Kidney beans to the lentils

 add the chopped tomatoes, peppers and courgetts and simmer

 Serve with rice and sweetcorn (cold)

http://www.guardian.co.uk/lifeandstyle/2012/apr/20/lamington-scrolls-australian-recipes-baking?INTCMP=SRCH

Sadly I have no time to bake this week as we are moving house, but spotted the receipe above in the paper and thought it looked amazing. I can't wait to try making them :-)

Sweet Potatoe and Broccoli with Quinoa

  2 large sweet potatoes

1 medium brocolli

1 medium onion

300 g Quinoa

Tofu

Lemon juice

Chilli flakes

Olive oil 

Salt and pepper to taste

Drain the Tofu and sqeeze out as much of the moisture as possible

Peel,  chop and steam the sweet potatoes 

  Chopped the brocolli into florette's and steam 

Chop the onions and stir fry until soft 

Cook the quinoa according to the instructions on the packet (I usually cover in boiling water and cook until soft, but don't overcook), drain and out to one side if it is done before the veg and tofu are ready.

Heat a pan and add the olive oil before adding the Tofu (cut into long thick slices) and fry turning it over until all the sides are crispy (takes a while to get it crispy so you will need to start doing this while the veg is steaming.

Mix the cooked quinoa and veg and add some tofu, drizel some lemon juice and serve hot or cold

Three Bean Stew

500 g chopped tomatoes

400 g cooked/tinned Canellini beans

400 g cooked/tinned Berlotti   beans

400 g cooked/tinned Red Kidney beans

1 large chopped leek
1 grated Scotch Bonnet Chilli

 4 tsp ground Cumin

1 tsp paprika

4 bay leaves

6 cloves of garlic chopped

200 ml vegetable stock

2 tbs tomato paste

1 large shallot chopped

Mix all the ingredints in a large bowl or casserol dish.

Cover with foil to reduce evaporation and bake in a hot oven for 3 hours

Serve with rice and grilled courgetts