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Caponata - Plum and Hazelnut Cake - Organic Box News 24th August, 2010

Mattby Matt, 6 yr, 12 m ago in Blog
Comments | Tags: summer season, desserts, Box News, new stocklines

This week’s box is based on locally grown celery and green cabbage with courgettes, onions and carrots from Herefordshire. The aubergines and peppers are Dutch as we have a limited supply of UK grown ones but we thought it would be good to use them as they’re such popular summery vegetables. Celery and aubergine combine very well in ‘caponata’, a sweet and sour Sicilian stew. Dice and cook an onion, 2 aubergines and a pepper in 2 tbsp olive oil until they are soft. Slice up a head of celery and blanch it in boiling water for a few minutes. Drain it and add it to the other vegetables with a cup of water, 2 teaspoons of sugar, 2 tbsp wine vinegar, a can of chopped tomatoes or a similar quantity of fresh tomatoes and salt and pepper. Cook gently for another 15 minutes. There are lots of variations, and other common additions are parsley, garlic, capers and olives. It makes a nice pasta sauce but is especially good cold with bread and salads.


PLUM AND HAZELNUT CAKEUK Plums now in season  id=

Served warm with a dollop of mascarpone cheese or crème fraiche this makes a fine pudding

  • 450g plums stoned and quartered,
  • 100g unsalted butter,
  • 75g soft light brown sugar or golden caster sugar,
  • 2 eggs,
  • 175g self raising flour,
  • 50g ground hazelnuts or almonds,
  • 50g chopped hazelnuts,
  • icing sugar for dusting

Pre-heat the oven to 180c and grease and line a 20cm cake tin. Cream the butter and sugar together until pale and beat in the eggs one at a time. Fold in the flour and ground nuts followed by the plums and scrape out into the tin. Sprinkle the nuts over the top and bake for 45 minutes. Allow to cool for a while to firm up before removing from the tin and dust with icing sugar.


RAPESEED OILMetcalfe's Rapeseed Oils  id=

Our cold pressed Yorkshire rapeseed oil is now available in one litre containers for £3.50 as well as the great value three litre ones at £7.50. It’s more suitable for cooking than olive oil as it has a higher burning point, and has an excellent strong nutty flavour for dressings.

 

On the BREAD front we are now using flours from Mount Pleasant Windmill in Lincolnshire. They use only UK grown grain, stoneground for a higher nutritional content (the flour doesn’t heat up as in modern industrial roller mills). These flours are being used in the wholemeal, spelt, ciabatta, sourdough rye and campagne, baguettes and as part of mixed seed loaves.Mount Pleasant Mill, Kirton in Lindsey  id=
  

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