Recipes / onion

• Nov 05, 2013

  Classic Baked Potato

  Ingredients

  1 Large Potato per person.

  (Use a thick-skinned floury white potato such as Maris Piper or King Edward)

   

   

  Method

  Rinse one large potato per person, prick lightly all over with a fork then roll it in sea salt. Place in a preheated oven set at 220C/gas mark 8. Bake for about an hour, according to size. They are done when the skin is crisp, but they give a little as you squeeze.

   

  Serve with a variety of toppings. Choose between Grated Cheese, Fried Onions, Baked Beans, Winter Coleslaw, or, a crunchy green leaf salad.

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  • cheese, onion, potato
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• Jul 11, 2013

  Simple Carrot and Parsnip soup

  Ingredients

  1 Onion, chopped
  3 Celery Sticks, chopped
  1 Garlic Clove, peeled & finely chopped
  1 Tablespoon Grated Fresh Ginger (optional)
  500g Parsnips, chopped
  250g Carrots, chopped
  1 Vegetable stock cube, made up to 1 Litre
  4 Teaspoons Cream
  1 Tablespoon Rapeseed Oil

   

   

  Method

  Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.

  Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.

  Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.

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  • Carrot, Celery, Garlic, Ginger, Onion, Parsnip, Rapeseed Oil
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• Jul 11, 2013

  Tagliatelle with Vegetable Ragu

  Ingredients

  1 Onion, finely chopped
  2 Celery Sticks, finely chopped
  2 Carrots, diced
  4 Garlic Cloves, crushed
  1 Tablespoon each Tomato Puree
  1 Tablespoon Balsamic Vinegar
  250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
  50g Red Lentil
  2 x 400g Cans chopped Tomatoes with Basil
  250g Tagliatelle (or your favorite pasta)
  2 Tablespoon shaved Parmesan (optional)

  Method

  Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

  Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.

  Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.

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  • Basil, Cabbage, Carrots, Celery, Cheese, Garlic, Leeks, Lentils, Onion, Parsnips, Tagliatelle, Tomato
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• Jul 11, 2013

  Ham, Leek and Potato pie

  Ingredients

  2 Tablespoons of Butter
  1 Large Onion, finely chopped
  3 Leeks, finely sliced
  2 Large Potatoes, cut into small cubes
  2 Tablespoons Plain Flour
  300ml Chicken or Ham Stock
  100ml pot Crème Fraîche (or use leftover double cream)
  2 tsp Wholegrain Mustard
  200g Cooked Ham, shredded
  375g Pack Puff Pastry
  1 Egg, beaten, to glaze (or use milk)

   

   

  Method

  Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.

  Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.

  Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).

  The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

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  • ham, leek, Mustard, onion, Potatoes
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• Feb 05, 2013

  English onion soup with sage & cheddar

   

  Ingredients

  1 good knob butter
  olive or rapeseed oil
  1 good handful fresh sage leaves, 8 leaves reserved for serving
  6 cloves garlic, peeled and crushed
  5 red onions, peeled and sliced
  3 large white onions, peeled and sliced
  3 banana shallots, peeled and sliced
  300 g leeks, trimmed, washed and sliced
  sea salt
  freshly ground black pepper
  2 litres organic beef, vegetable or chicken stock, hot
  8 slices good-quality stale bread, 2cm thick
  200 g Cheddar cheese, freshly grated
  Worcestershire sauce
  
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  • cheese, leek, onion, rapeseed oil, red onion, soup, vegetarian
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• Feb 04, 2013

  Bacon, brussels & chilli broth

   

  Ingredients

  1 onion , finely chopped
  1 garlic clove , crushed
  100g smoked bacon lardons
  olive or rapeseed oil
  2 parsnips , finely diced
  2 thyme sprigs
  a pinch chilli flakes
  1l chicken stock
  250g Brussels sprouts , finely sliced
  chilli oil, to serve (optional)
  
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  • onion, parsnip, quick, sprouts, thyme
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• Feb 04, 2013

  Sliced turnip & bacon bake

   

  Ingredients

  85g butter
  6 rashers smoked streaky bacon , chopped
  1 tbsp fresh thyme leaves
  large onion, finely sliced
  1½kg turnips, peeled and sliced
  100g mature cheddar, grated
  
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  • main course, onion, thyme, turnip
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• Feb 04, 2013

  Chunky bacon, swede & parsley broth

   

  Ingredients

  groundnut oil
  1 onion , roughly chopped
  100g thick-cut streaky bacon , chopped
  500g swede , cut into chunks
  250g floury potatoes , cut into chunks
  900ml chicken stock
  ½ a small bunch parsley , chopped
  
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  • onion, parsley, potato, quick, swede
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• Feb 04, 2013

  Tortilla Tapas

   

  Ingredients

  3 tbsp olive or rapeseed oil
  1 large onion , thinly sliced
  3 medium-size potatoes , peeled and thinly sliced
  2 garlic cloves , crushed
  2 large red peppers , quartered, seeded and thinly sliced
  6 large eggs , lightly beaten
  ½ tsp dried crushed chilli flakes
  handful flatleaf parsley , chopped
  
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  • egg, healthy, onion, parsley, pepper, potato, rapeseed oil
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• Feb 01, 2013

  Tomato, Cauliflower & Spinach Curry

   

  Ingredients

  1 onion, sliced
  oil for frying
  2 tbsp curry paste (rogan josh paste is good)
  1 small cauliflower, cut into bite-sized florets
  3 ripe plum tomatoes, quartered, or use a 400g tin
  100g spinach, roughly chopped
  naan bread, to serve
  
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  • cauliflower, main course, onion, rapeseed oil, tomato, vegetarian
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