Great Close, Church Farm, Church Street, DUNTON, Beds, SG18 8RR
Tel 01767 313898 or
GARDEN-
COURGETTE AND CHARD SOUP: Fry an onion, till gently caramelized, add one large chopped courgette, one potato and several chopped chard leaves and a pint of stock. Blend when cooked.
Squash Soup: Fry onions and cubed squash over very low heat till very soft and caramelized, add garlic, chillie, potato, odd bits of courgette / marrow / turnip / carrot. Cook till soft and whizz with hand blender. Add lentils for a more substantial meal.
BAKED TOMATOES: halve large tomatoes and place on a baking tray, sprinkle with salt and pepper and some herbs – chopped fresh basil or parsley or dried mixed herbs are good. If you have time, finely chop some garlic and sprinkle over. A knob of butter on each one is lovely. If you are weight or cholesterol watching you won’t miss it if you don’t use butter. Bake at whatever temperature the oven is on at for the rest of your dinner. I like them really well done and collapsing in the dish. Will keep warm if the rest of your dinner isn’t ready. Good served with roast, or quiche. Or grill them instead and eat them on toast..
PARSNIP SOUP 25gm/1oz butter, 50gms/2 oz fresh ginger, 1 bunch spring onions, 450gms/1lb parsnips, 1 litre vegetable stock, salt and pepper. Gently fry vegetables and ginger, add stock, cook till soft and whizz with hand blender or use potato masher.
