Cooking Recipes for Fruit/ Veg Gluts or Leftovers by Kimberley Walker

Oct 13, 2019 Food

Contents

Chutney Recipes: Beetroot salad, No cook apple chutney, Runner Bean Chutney and a Picallili, Sweet Apple Chutney, Green Tomato Chutney

Cake Recipes: Mary Berry’s banana with lemon drizzle cake, Mary Berry’s Banana and chocolate chip loaf, Standby Crumble Recipe, Fruity flapjacks, Anzac Biscuits, Chocolate courgette cake (from Riverford website)

Soup Recipes: Thai Spiced Coconut Squash Soup

Leftovers Recipes: Garlic and Rosemary Croutons, Quick banana ice-cream

Vegetable Recipes: Marrow Provençale , Humous

CHUTNEY RECIPES

BEETROOT SALAD.

Ingredients:

12 Medium or 6 large beetroots cooked and diced.

1 Pint malt vinegar

1 Cup of water

½ Cup of flour

1 and ½ Cups of sugar

2 Tsp mustard powder

1 Tsp salt

½ Tsp pepper

Method:

Mix all the dry ingredients together add the water and mix to a paste, add the vinegar and boil. Remove from the heat and add the diced beetroot, re-boil and bottle hot.

No cook apple chutney.

Ingredients:

1lb Cooking apples

1lb dates (Stoned)

1lb demerara sugar

1tsp salt

2 tsp curry powder

1 tsp mustard powder

¼ to ½ pint malt vinegar.

Method:

Dice the apples and chop the dates and onions mixing them all together. Add the sugar, salt, mustard.  Leave overnight before adding the vinegar. Add sufficient vinegar to taste.

This should make enough for 6 x 1lb jars.

Runner Bean Chutney and a Picallili

Ingredients:

4 medium onions

250 ml malt vinegar

1Kg runner beans

1 Heaped tablespoon English mustard powder

1 Heaped tablespoon of ground turmeric

25g Cornflour

250ml White wine vinegar

250g Granulated sugar

2 Heaped tablespoons of whole grain mustard

2 Teaspoons of flaked sea salt (or table salt)

Method:

  • Peel, chop and dice the onions into small pieces. Tip into a large heavy based saucepan and pour over the malt vinegar. Bring to a gentle simmer, cover loosely and cook for 15 mins until softened, stirring once or twice.
  • While the onions are cooking, prepare the beans. Trim the ends then cut down each side to remove the stringy parts. Slice the beans thinly on a diagonal. Ignore any beans that have large beans inside. Plunge the beans into a large pan of boiling water and return to the boil. Cook for 3 mins, then drain.
  • Mix mustard powder, turmeric, cornflour and 4 tablespoons full of white vinegar until smooth. When the onions are ready, stir in the sugar and remaining  vinegar. Bring to the boil and cook for 2 mins. Add the beans and simmer gently for 10 mins, stirring occasionally.
  • Stir the cornflour mixture until smooth once more and then pour slowly into the mixture stirring vigorously to stop it going lumpy, add the whole grain mustard and salt. Gently simmer for 20 mins stirring regularly so that it doesn’t stick to the bottom. Put into hot jars and seal. Store for at least a month before using.

For a piccalilli version add 1 Kg mixed veg like cauliflower,  courgettes and whole small white onions.

Sweet Apple Chutney

This recipe is for a pressure cooker but you could use a normal saucepan and cook for much longer.

Ingredients:

3lb Cooking Apples

1lb Onions

1 1/2lb Sugar

¼ Crystallised ginger

¼ Teaspoon Cayenne pepper

2 cloves of Garlic (Optional)

1 heaped teaspoon of salt

½ Pint Malt vinegar

A sprinkle of Allspice

Method:

Peel and core the apples cutting them into small pieces and slice the onions. Put all the other ingredients into a pressure cooker stir well and bring to pressure for 15 mins. Open the pressure cook and continue cooking until the chutney becomes a pulp and a thicker.

Put into warm sterilised jars and seal.

Green Tomato Chutney

Ingredients

750g green tomatoes, washed & chopped

350g shallots or onions, chopped

200g cooking apples, peeled, cored & chopped

300ml malt vinegar

2 red chillies

Small piece fresh root ginger, peeled

A few yellow mustard seeds (optional)

100g raisins

1 tsp salt

200g brown sugar

Method

  • Put the tomatoes, shallots or onions and apples in a large, heavy-based, non-reactive pan, with half the vinegar.
  • Bring to the boil then gently cook for about 30 minutes, until tender. Tie the chillies, ginger and mustard seeds (if using) in a muslin bag. Bruise with a heavy rolling pin or hammer and add to the pan with the raisins.
  • Cook on a low heat, stirring from time to time, until the mixture thickens (about 1 hour).
  • Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
  • Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.

If you’re not using new jars, to help prevent re-used jars smelling of their previous contents, add a little bicarbonate of soda and hot water, leave for a couple of minutes, then rinse well before using. To sterilise jars: wash and leave jars to air dry. Place cold jars on a baking tray in a cold oven. Heat to 150C/Gas 2 for 15 minutes. Sterilise lids by boiling for 10 minutes then leaving to dry thoroughly before using, or once you’ve potted your chutney, pop on clean, dry lids and invert the jars for 10 mins to let the hot chutney sterilise them, before turning right-way up. Always pot hot chutney into hot jars.
This recipe should make about 1kg chutney.

CAKE RECIPES

Mary Berry’s banana with lemon drizzle cake

Serves 6-8

175g (6oz) butter, softened, plus more for the tin

175g (6oz) caster sugar

3 eggs

300g (10oz) self-raising flour

2 level tsp baking powder

2 ripe bananas, peeled and mashed

Grated zest of ½ lemon

2 tbsp milk

For the topping

Juice of 1 lemon

100g (4oz) granulated sugar

Preheat the oven to 180C/160C fan/350F/315F fan/Gas 5. Line the base of a 20cm (8in) deep round cake tin and butter the sides.

Measure the cake ingredients into a large mixing bowl. Mix together until smooth using a hand-mixer, or beat by hand. Pour into the lined tin and level the top.

Bake in the preheated oven for about 45-50 minutes, until light golden brown. Test with a skewer to see if the cake is cooked through; if the skewer comes out clean, the cake is cooked. Leave to cool down a little, then remove from the tin.

Make the topping by mixing together the ingredients in a bowl. Pour over the warm cake and spread out to the edges. Leave to become completely cold before slicing.

The cake can be made and iced up to 48 hours ahead and kept in a dry sealed container. It also freezes well, iced or un-iced.

AGA COOKING

Two, three and four-oven: bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 30 minutes, until light brown. Transfer the hot cold sheet to the simmering oven, put the cake on top and cook for a further 25 minutes until set.

Mary Berry’s Banana and chocolate chip loaf

Ingredients
To decorate

Method

  • Preheat the oven 160C/325F/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
  • Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
  • Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
  • Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
  • Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
  • For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
  • Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
  • Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.
  •  
  • The quantities for this cake can easily be doubled – bake in a 900g/2lb loaf tin for 55 minutes.
  • Optional extras: add 50g chopped pecans or walnuts if you like


Standby Crumble Recipe

It’s handy to have a bowl of crumble on standby, for emergency deserts… It’s also handy to make the crumble part independent of the fruit filling, because left over crumble tends to go a bit soggy the following day, but if the fruit and crumble are made separately, they can be easily combined the following day and the crumble is still crunchy and delicious. This crumble lasts in an airtight container for around 2 weeks.

Ingredients:

130g Plain Flour

60g Caster Sugar

60g Demerara Sugar

120g Butter – at room temperature, cut into cubes.

Method:

Heat the oven to 200/ 180 Fan (Gas 6).

Lightly rub all the ingredients with your finger tips to combine until you have light breadcrumb consistency.

Scatter the crumbs on to a baking sheet and cook in the oven for around 15 mins – until it’s golden in the colour. If the crumbs all appear to be melted together (it may look like one large biscuit), use a fork to re-crumb the mixture and break it up – some small pieces and some slightly larger pieces is what you’re looking for. Keep an eye on the mix as it cooked in case it catches on the edges (around the hot spots in your oven).

Set aside to cool and place in an airtight container. This should keep for around 2 weeks, and can be added to any fruit compote / banana’s / or just have it with custard…hey presto – instant dessert!

Fruity flapjacks

Ingredients:

5oz Butter

4oz Soft Brown Sugar

6 x 15ml (tbsp) Golden Syrup

8oz Porridge Oats

2oz Apricots, chopped.

2oz nuts – use any nuts you like, I usually use 1oz toasted chopped hazelnuts and 1oz flaked almonds

2oz Glace Cherries, chopped.

Method: 

  • Heat the oven to 180/160C (Gas 4).
  • Melt the butter, sugar and syrup in a pan until it’s bubbling and well combined (around 2 mins) .
  • Remove the pan from the heat and add all the dry ingredients. Mix well.
  • Place in a lined 9” x 9” tin and press down the mixture well.
  • Bake for 20 mins until it’s golden on top.
  • Leave to cool completely before cutting into fingers.
  • Store in an airtight container, for up to 5 days.

The ingredients can be tweaked easily – you can add coconut, dates, use different nuts, or add seeds to the mix.

Anzac Biscuits – Australian Womans Weekly Recipe

Ingredients

  • 125 grams (4oz) butter, chopped
  • 2 tablespoons golden syrup or treacle (see tips)
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons boiling water
  • 1 cup (90g) rolled oats (see tips)
  • 1 cup (150g) plain (all-purpose) flour
  • 1 cup (220g) firmly packed brown sugar
  • 3/4 cup (60g) desiccated coconut
Method
  • 1. Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
  • 2. Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.
  • 3. Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
  • 4. Bake for 12 minutes or until golden. Cool biscuits on trays.

Chocolate courgette cake (from Riverford website)

Ingredients:

120g softened unsalted butter

125ml sunflower oil

100g caster sugar

200g soft brown sugar

3 eggs, lightly beaten

130ml milk

350g plain flour

2 tsp baking powder

4 tbsp cocoa powder

450g courgettes, peeled & finely grated

1 tsp vanilla extract

Close

Method

Preheat oven to 190°C/Gas 5. Grease a 20x35cm baking tin and line with baking parchment.

Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.

Sift the dry ingredients together and fold them into the butter mixture. Stir in the courgettes and vanilla, then spoon the mixture into the tin.

Bake for 35–45 minutes, until a skewer inserted in the centre comes out clean. Cut into squares whilst still warm.

SOUP RECIPES

Thai Spiced Coconut Squash Soup

Ingredients:

1 tbsp sunflower oil

2 chopped onions

1 stick of celery

2 chopped garlic cloves

2cm piece of ginger (grated)

1-2tbps Thai red curry paste (depending on how hot you like it)

750g peeled and chopped butternut squash

1 can of coconut milk

750ml stock (veg or chicken)

¼ tsp Thai fish sauce

1 tsp demerara sugar or jaggery / palm sugar (optional)

Method:

  • In a large saucepan over a medium heat, pour the oil and soften the onions and celery for a couple of minutes.
  • Add the ginger and garlic and red curry paste and fry for a minute.
  • Add the butternut squash and coat with the spices.
  • Add the stock and fish sauce, bring to the boil and simmer for 20-25 minutes, until the squash is tender and cooked through.
  • Add the coconut milk, season to taste, and add the sugar if required.
  • Blend the soup until it has a smooth consistency.

This soup also freezes well.

LEFT OVER’S RECIPES

Garlic and Rosemary Croutons

Ingredients:

Any left-over bread cut into bite size chunks

Good glug of garlic (or any flavoured oil) – for about 8 slices of bread, this is around 3 tbsp

1 tsp sea salt

1 tsp dried rosemary

Method:

Pre-heat the oven to 180 / 160C (fan)

Toss the bread, oil, salt and rosemary on a lined baking sheet, cook for 15 minutes until the croutons are golden brown.

Cool and place in an airtight container. Croutons store well for around a week or 2. I often put them out as an alternative to crisps for the kids or when entertaining.

Quick Banana Ice Cream

If you have bananas that are looking like they are past their best, a good way to use them up is to peel and freeze them in chunks. They can then be used in smoothies, cakes, or made in to this ice cream.

Ingredients:

4 ripe bananas

2 tbsp milk

2 tbsp toasted flaked almonds

2 tbsp ready-made toffee sauce (of chocolate)

Method:

Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.

VEGETABLE RECIPES

Marrow Provençale

Ingredients:

2 tbsp oil

1 large onion – diced

1 tin chopped tomatoes

1 clove of garlic – chopped

½ tsp mixed herbs

1 tbsp tomato puree

1 red pepper – diced

1 marrow – diced into approx. 2cm cubes

100g grated cheese (enough to cover the layer of marrow mix)

Method:

  • Heat the oven to 180 / 160C.
  • In a large frying pan, heat the 1 tbsp oil and fry the onion for a couple of minutes, until they are translucent.
  • Add the garlic, mixed herbs, and the red pepper and fry for a further couple of minutes. Add the tinned tomatoes, season, and cook for a further minute or so.
  • Remove the pan, and place the contents into a baking baking dish.
  • Give the pan a quick wipe, and pop it back on the heat.
  • Heat the remaining 1 tbsp oil, and add the cubed marrow. Fry until it’s lightly cooked on all side – approx. 5-10 mins.
  • Once cooked, remove the pan from the heat, and place the marrow on top of the tomato and onion mixture.
  • Sprinkle over the grated cheese and place in the pre-heated oven for around 30 mins (until the marrow is cooked through).

Houmous

Ingredients:

1 can chickpeas – drained

1 clove of garlic – chopped

Juice of one lemon

2 tbsp tahini

1 tbsp rapeseed oil

2 tbsp boiled water

Sweet chilli houmous:

Add 3 tbsp sweet chilli sauce and 1 tsp minced ginger

Caramalised onion houmous:

1 large onion – sliced (approx. 110g)

1 tsp sugar

2 tbsp vegetable oil

Fry over a low heat for at least 20 mins until caramalised and golden.

Blend all ingredients together until smooth, and serve.

By Hannah