I have cabbage, squash, chestnuts, apples, lemons, garlic, onions...

[HowTheFillyjonkStoleChristmas]

the usual pulses/pasta, oil etc. No potatoes. Could make bread.

the only spice I have is rosemary, I think. (long story)

right

need supper dish please

oh also have cheese and tinned mackeral

ps that is ALL the vegetables I have.

Spring Cabbage with Apple and Onion
Ingredients
2 Heads of Spring Cabbage 1 Med. Onion 1 Eating Apple 60g (2 oz). Butter [or Sunflower oil] Salt and Pepper

Instructions
Shred the Cabbage and slice the Onion finely.
Peel and grate the Apple.
Mix together and then put with the Butter or oil into a heavy - bottomed pot with a lid.
Sweat [ i.e. cook at lowest heat ] for 20 mts stirring occasionally until the cabbage is cooked but still crisp.
(or cook in a covered bowl in the microwave at Max. for 10 to 15 mts.}

Smoked mackerel & apple parcels...

On a slice of ready-roll puff pastry, layer flaked smoked mackerel, sliced dessert apple, and cooked (and drained) shredded leek. Either bake open or top with another slice of pastry, seal the edges and snip to create three or four air vents.

Cook in the oven on high until the pastry is golden brown and serve with a steamed seasonal green vegetable

Cabbage Au Gratin Recipe

INGREDIENTS:
6 cups shredded cabbage
1/2 of a 6-ounce can tomato paste
3/4 cup water
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons sugar
1 cup grated Cheddar cheese
1/2 cup buttered bread crumbs
1/4 cup butter
PREPARATION:
Preheat oven to 350 F.

Fill a large pot half full of lightly-salted water and bring to a boil. Add cabbage to the pot and cook 2 minutes. Drain cabbage and return to the pot.

In a separate saucepan, combine tomato paste, water, salt, pepper, and sugar. Bring to a boil, stirring until smooth.

Pour tomato mixture over cabbage. Toss to coat. Pour into a casserole dish. Top with Cheddar cheese and bread crumbs. Dot with butter.

Bake for 15 minutes. Serve hot.

Make chunky soup and bread

Oh I would defintely make a hearty vegetable casserole with squash, cabbage, onions and loads of garlic in a tomato based sauce and put rosemary flavoured dumplings on top. Yum.

Squash Stuffed with Apples
Ingredients
medium squash
3 tart apples, peeled, cored, and cut into small chunks
1 tablespoon all-purpose flour
salt and freshly ground black pepper
6 tablespoons butter
3 tablespoons light brown sugar

Instructions
To facilitate slicing, partially bake or microwave the squash until the skin can be broken easily by the pressure of your thumbnail. Transfer to a colander and allow to stand.

Preheat the oven to 350 degrees F. Lightly oil 6 individual baking dishes or a large shallow pan. In a mixing bowl, combine the apples and flour and toss to coat evenly.

When the squash is cool enough to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared baking dish. Spoon the apples into the squash cavities and sprinkle with salt and pepper.

In a small saucepan, combine the butter, brown sugar. Stir over medium heat until the sugar is dissolved. Brush over the exposed flesh of the squash and then drizzle what remains over the apples. Cover with aluminum foil and bake for 20 minutes. Uncover the dish and continue baking for 20 to 30 minutes or until the squash is tender.

my god cov, you are fab!

am inclinging toward the cabbage au gratin cos I have 4 cabbages and squash keeps

now do you reckon I could add mackeral to it? (its tinned)

(we have eaten cabbage soup 3 times already this week. curse of allotmenteers)

Chestnut and apple soup

Ingredients

675g/1-1/2lb Whole Chestnuts, peeled and skinned
1.1L/40fl.oz. Fresh vegetable Stock
350g/12oz Granny Smith Apples, peeled cored and chopped
50g/2oz Butter
Salt and Pepper
150ml/5fl.oz. Single Cream

Instructions

1. Place the chestnuts and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.

1. Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.

1. Remove the chestnuts from the pan with a slotted spoon (reserving the cooking liquor) and transfer to a food processor or blender together with the cooked apple. Process until smooth.

1. Return the purée to the reserved stock, mix well and heat through.

1. To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.

am most impressed.

hmm

am actually spoilt for choice.

now am thinking chestnut and apple soup...

aargh but no cream

Smoked Mackerel Pate

Ingredients:

350g/12oz Smoked Mackerel
100g/4oz Softened Butter
2 tbsp Lemon Juice
1 tbsp Tomato Ketchup
Salt and Black Pepper

Instructions

1. Flake the fish into a large mixing bowl, removing any skin and bones as you go. Pound with a wooden spoon until fairly smooth.

1. Beat in the remaining ingredients and mix well.

1. Transfer to a serving dish, pressing the mixture down firmly. Cover with Clingfilm and chill until ready to use. Serve with toast.

Chestnut Loaf

Ingredients:

1kg/2lb Fresh Chestnuts

50g/2oz Butter

Extra butter for greasing

1 Large Onion, chopped

2 Garlic Cloves, crushed

2 tbsp Red Wine

1 Egg

Salt and Black Pepper

Instructions

1. Make a small cut in each chestnut then simmer in a pan of water for about 10 minutes, until the cuts open.

1. Peel the chestnuts then place in a saucepan, cover with water, bring to the boil then simmer for 30 minutes until soft. Drain then mash the chestnuts.

1. Preheat the oven to 180C, 350F, Gas mark 4 and line a 450g/1lb loaf tin with greased parchment paper.

1. Melt the butter in a large pan, add the onion and sauté for a few minutes until soft and transparent. Remove from the heat and add the mashed chestnuts, garlic, wine, salt, pepper and egg. Mix well.

1. Turn the mixture into the prepared loaf tin, smooth the top with a spatula, cover with foil and bake in the oven for 1 hour.

1. To serve, unmould the loaf onto a warmed serving dish and serve immediately.

Cabbage with Chestnuts

Ingredients

50g/2oz Butter
1 small Onion, chopped
1 small Granny Smith Apple, peeled cored and chopped
450g/1lb Cabbage, shredded
Salt
1 teasp Sugar
12 cooked peeled Chestnuts

Instructions

1. Melt the butter in a large saucepan, add the onion and apple and cook gently, stirring from time to time until softened.

1. Add the shredded cabbage, salt and sugar. Stir well then cover and cook over a low heat for 8-10 minutes or until softened.

1. Add the chestnuts and mix thoroughly but gently to avoid breaking them up. Cook for a few minutes until heated through. Serve immediately

Squash casserole
INGREDIENTS:
2 lbs pumpkin, peeled, seeded and diced ( squash makes a nice substitute)
3 TBS olive oil
1 onion minced
2/3 cups cooked rice
½ cup freshly grated swiss or Parmesan cheese
1 egg beaten
1 teas. salt
freshly ground pepper
2 TBS bread crumbs
PREPARATION:
Preheat oven to 375 degrees.

1. Heat oil in large frying pan and cook onion until tender - 8 to 10 minutes.

1. Add the pumpkin and cook for 10 minutes. Stirring occassionally. Remove from heat, allow to cool.

1. Blend cheese, rice, parsley, egg, salt, and pepper, and combine with pumpkin and onion.

1. Oil a shallow baking dish. Spread mixture into dish.

1. Sprinkle the bread crumbs over the top. Drizzle with 1 TBS olive oil.

1. Bake for 20 minutes and serve immediately.

OMG!

Ok

Ok

is there some website i don't know of or are you a one woman recipe encyclopaedia?

ps how do I peel chestnuts?

well i was going to add something, but i see COV has covered all angles quite comprehensively!

happy eating!