Home Learning Zone | Teaching Zone | Fun Zone | School Reports Contact us  National Curriculum  |  Advice  |   Facts  |  This half-term  Join us   home >> recipes   Recipes

Squash fritata

Step one - the basic mixture

You need 270g baked squash. Peel before baking. Cooking time will depend on the squash. The squash can also be steamed but baking gives a stronger flavour. (Can be micro- waved on the baked potato setting).
Cook until it can just be roughly mashed.

Whisk 4 eggs together.

Add the baked squash, 170g sweetcorn kernels, and chopped chives - about 1 tablespoon.
The mixture should be slightly coarse, so don't blend or mix too vigorously.

Season to taste.

Step two - the frittata

Chop a medium-size onion and two garlic cloves. Fry gently in oil until soft.

Pour the egg/squash mixture over the onion and garlic, turn the heat down a little, and leave for 5-10 minutes until the base is set but the top is still moist.

Optional: add strips of red and yellow pepper across the top of the fritata. The colour against the squash and egg mix is stunning.

Crumble 110g of feta cheese over the top and put under a preheated grill until cheese is brown and the egg mixture set.

Based on a recipe from 'Veg - simple, stylish and seasonal vegetarian cooking' by Catherine Mason

Recipes Herbs Continue to pick your herbs regularly, the more you pick, the more they grow. Use your herbs and use them to flavour your cooking. You can make a basil and parsley pesto. Hey Pesto 185ml olive oil 250g pine nuts 1 bunch washed basil 1 bunch washed parsley 150g Parmesan cheese, grated Juice of one lemon Method Put four tablespoons of the olive oil in a frying pan and place over a medium heat. Add the pine nuts and fry gently for two minutes, moving them constantly. Remove from the heat and allow the pine nuts to continue cooking off the heat. Roughly chop the basil and parsley, leaving the stalks on. Put in a mixing bowl. Add all the parmesan, the lemon juice and the remaining olive oil to the mixing bowl, then pour in the pine nuts with their oil. Using the end of a rolling pin or something similar, grind the mixture to a paste. Alternatively place the mixture in a blender and whiz for a few seconds.

Use your parsley to make basil and parsley pesto

Carrots You will be harvesting your early carrots from June, all you will need to do is give them a good wash and then munch them raw, or use them in salads. Steaming vegetables helps to keep their flavour and nutritional value, here’s a recipe that uses steamed carrots: Spicy Carrots 450g. carrots, that are peeled and cut into 1cm slices 1 tbs. mango chutney 1 tsp. lemon juice 3/4 tsp. Dijon mustard 1 tsp. curry powder 1 tsp. unsalted butter 2 tsp. vegetable oil 1 tsp. brown sugar 1/4 cup raisins Put the carrots in a steamer basket over boiling water. Cover and steam until almost tender. Remove the carrots from the steamer and set aside. In a small bowl combine the mango chutney, lemon juice, mustard and curry powder to make the spicy glaze. Heat the butter and oil in a heavy non-stick saucepan over a medium heat. When the oil is hot sauté the carrots for 1 minute. Stir in the brown sugar and raisins and sauté for another 1-2 minutes. Add spice mixture, stirring constantly for 2-3 minutes, or until the carrots are glazed with the mixture.

Carrots

Potatoes Your early potatoes will be ready in July, new potatoes are yummy just washed and boiled in their skins, you can also make a potato salad. Potato Salad 900g. of firm potatoes, such as Charlotte 1 carrot, finely chopped 4 spring onions, finely chopped 1 stalk of celery, finely chopped 1 apple, peeled and finely chopped 1 tablespoon of wine vinegar enough mayonnaise to cover all the potatoes when mixed salt and pepper to taste chopped parsley or chives for decoration boil the potatoes in their skin until they are just going tender leave to cool cut into bite size pieces season with salt and pepper add the rest of the ingredients mix all together and leave the bowl covered for a 1-2 hours just before serving mix again and sprinkle with chopped parsley or chives

Potatoes

top

Garden Organic | Schools project | Contact | Join	All content © HDRA     Page last updated 22 August, 2006