Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Roasted Vegetables with Peasemeal Dumplings
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Ingredients
Servings:
Instructions
  1. Pre-heat oven 190 C
  2. Scatter vegetables in a roasting tin. Drizzle lightly with oil. Add salt and pepper. Shake in tin to mix together.
  3. Oven-roast for 15 minutes until coloured and curling at edges. This can all take place on hob if preferred.
  4. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked and sauce is rich and flavoursome. Adjust seasoning as required.
  5. Meanwhile make dumplings. Place dry ingredients in a bowl and mix with sufficient milk to make a moist dough.
  6. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  7. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  8. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies - they will keep you right what strength to buy!

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Svampsoppa (Mushroom Soup)

Svampsoppa (Mushroom Soup)
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Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Svampsoppa (Mushroom Soup)
Print Recipe
Servings Prep Time
3 15 mins
Cook Time
15 mins
Servings Prep Time
3 15 mins
Cook Time
15 mins
Ingredients
Servings:
Instructions
  1. Melt butter with oil in pan and sauté onions until soft but uncoloured.
  2. Add shitake mushrooms and cook over a medium heat for a few minutes. Set aside a few for garnish before adding remaining mushrooms to pan. Season with a light pinch of salt, lashings of pepper and sauté for a couple of minutes.
  3. Add boiling liquid along with dried mushrooms and return to boil. Strip off thyme leaves and add to pan.
  4. Simmer for 20 minutes. Blend cornflour in a small cup of water and add to pan. Bring to boil, stirring, and simmer for a few more minutes to thoroughly cook flour. Taste and adjust seasoning.
  5. Blend soup until smooth.
  6. Stir in most of the cream and serve with a little swirl of remaining cream and a few shitake slices.
Recipe Notes

Delicious with Chanterelles too.

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Potted Cheese

Potted Cheese
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Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Potted Cheese
Print Recipe
Servings Prep Time
3 5 mins
Servings Prep Time
3 5 mins
Ingredients
Servings:
Instructions
  1. Crumble the cheese into a bowl and scatter with chervil.
  2. In a pan gently warm butter until only just melted and pour over cheese.
  3. Add whisky, season and mash together with a fork until the mix is bound together in a firm but textured paté.
  4. Serve in a bowl.
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Pickled Cucumber

Pickled Cucumber
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To make pickled cucumber is easy. Fill a small bowl two thirds full of apple vinegar and whisk in 2 dessertspoons of sugar. Wash and dry half a cucumber. Slice finely and lay in bowl. Fill up bowl with cucumber and press gently down to ensure all cucumber covered. Leave overnight and enjoy the following day. Will keep for a week if chilled.
Pickled Cucumber
Print Recipe
To make pickled cucumber is easy. Fill a small bowl two thirds full of apple vinegar and whisk in 2 dessertspoons of sugar. Wash and dry half a cucumber. Slice finely and lay in bowl. Fill up bowl with cucumber and press gently down to ensure all cucumber covered. Leave overnight and enjoy the following day. Will keep for a week if chilled.
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Janet Henderson’s Vegetarian Haggis

Janet Henderson’s Vegetarian Haggis
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Janet Henderson’s Vegetarian Haggis
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Ingredients
Servings:
Instructions
  1. Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
  2. Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
  3. Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
  4. Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
  5. Blend well into the mix and cook through for about 10-15 minutes.
  6. Serve with clapshot - mashed potato and neeps (turnips).
Recipe Notes

"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson. https://www.hendersonsofedinburgh.co.uk

photo & styling: wendy barrie

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Garden Omelette

Garden Omelette
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Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Garden Omelette
Print Recipe
Servings Prep Time
4 10
Cook Time
10
Servings Prep Time
4 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Prepare vegetables by washing and peeling as appropriate.
  2. Slice vegetables into slivers – the longer the cooking time, the thinner the cuts e.g. root vegetables such as carrots must be sliced very thinly.
  3. Heat oil and stir fry vegetables over a medium high heat to cook quickly and retain their colour and texture – a wok is good for this.
  4. Set veg to one side and keep warm.
  5. Add another drizzle of rapeseed oil, with the knob of butter to the hot pan and pour in beaten eggs combined with seasoning and cream.
  6. Move in pan until it starts to set then reduce to a medium heat and allow to cook without further stirring - about 5minutes.
  7. When fully set and golden underneath slip onto a serving plate, add vegetables and flip over edge of omelette.
  8. Serve immediately on warmed plates with real bread.
Recipe Notes

Shop local & seasonal for fresh vegetables for a tastier, environmental and more economical meal.

recipe, photo & styling: wendy barrie

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