10/10 clubbers - post your fruity and veggie recipes here

[fullmoonfiend]

Post yout recipes bulging with fruity and veggie goodness here...

Shall I start with my yummy easy-peasy spinach and potato soup?

Bag full of spinach (or perpetual beet)
knob butter or similar
1 small potato
1 medium onion
Ground black pepper
1/2 pint veg stock or bouillon

Soften onion and potato in butter, add chopped spinach. Add stock, lots of pepper, simmer 20 mins or until pots and oinion is soft. Blend to beautiful velvety green, add whirl of cream/creme fraiche if wanted. Mop up with lovely grainy bread. feel those minerals surging....!

tee hie hie hie
Do you like bananas too?

What the -

yes we like bananas

get outta here with your processed sweetened dairy products, you, you, you defiler

I Like Peaches Too

Peach Cobbler

Ingredients
For the base
2 cans of sliced peaches
100g/3½oz soft brown sugar
100g/3½oz butter
1 tbsp cinnamon powder
1 tsp vanilla extract
For the topping
250g/9oz self-raising flour
pinch cinnamon
250g/9oz white sugar
3 free-range eggs
250g/9oz softened butter

Method

1. Preheat the oven to 180C/375F/Gas Mark 4.
2. Place all of the ingredients for the peach base into a saucepan, bring to the boil and simmer until the mixture begins to thicken. (If you use fresh peaches or any other fruit you will need to add a small amount of sugar syrup to supplement the juices from the can.
3. Meanwhile, for the topping, mix the flour, sugar and cinnamon in a bowl.
4. Add the eggs and the butter and mix until the mixture is soft and crumbly. The mixture should not be too wet.
5. Pour the fruit mixture into a small ovenproof dish and cover with the topping.
6. Place into the oven to cook for 18-20 minutes, or until the topping is a golden brown and the edges are bubbling.
7. To serve, remove from the oven, divide between four bowls and eat either hot or cold with vanilla ice cream or whipped cream.

I think you must have been looking for the "naff eighties puddings thread", its this way

Hey, Hey, Hey...fruit is fruit...

Pan? PANNNNNNNNNNNNNNNNN

We have an unauthorised intruder and she is running amok with cholesterol and refined sugar products

Franny

Oh, F&Z, when you're about again, please publish dumplings recipe, I want dumplings.

I was asked to put up a tagine recipe, so here it is (from The Moroccan Collection, by Hilaire Walden).

Chickpeas with tomatoes & spinach

• 3 aubergines, cut into 1 inch pieces
• 4 tbsp olive oil (approx)
• 1 onion, chopped
• 4 garlic cloves, peeled + chopped
• 1 cm piece of fresh root ginger, peeled and grated
• 1 fresh red chilli, deseeded and chopped (I use a bit of dried chilli normally. This isn't a v spicy recipe.)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 x 400g cans chickpeas, drained and rinsed
• 2 x 400g canned chopped tomatoes
• 125 ml water
• 500g small spinach leaves (I've used chard etc, too.)
• salt and pepper

1. salt aubergines for an hour (collander etc) then rinse and drain thoroughly

2. Heat oil in large frying pan, add aubergines in batches and cook until browned on the outside. Remove with slotted spoon and drain on kitchen paper (I don't bother with paper).

3. If necessary add a little extra oil to pan (ha! aubergines soak up oil. if you want less oil, don't fry the aubergines, I often don't as I'm lazy.). When hot, add onion and fry until soft and golden, adding garlic and ginger and chilli when it is almost done. Stir in the cumin and coriander for 30 seconds, then return the aubergines and add the chickpeas, tomatoes and their juice and the water. Simmer gently for 15 minutes.

4. Add the spinach, add more water if necessary, bring to the boil and cook for 1-2 minutes until the spinach wilts. Season to taste and serve.

The book says this serves 4. I am a giant pig and can eat loads, but this is too much food for four by my lights. I generally pull out half of it, between stages 3 and 4, and freeze it. (Use only half as much spinach for this plan, obviously.)

A dumpling recipe for all my favourite little dumplings, the 10/10ers

4 oz self raising flour
2 oz veg suet
3 tbsp chopped mixed herbs (dried will do, but just use 1.5 tbsp)
5 tbsp cold water

Sieve flour and mix all together into a firm sort of dough. Shape into approx 10 - 12 little balls and put on top of a bubbling stew. Cover pan and simmer for about 15 - 20 mins. They don't puff up hugely like some dumpling recipes but they are pretty popular. They need to be quite small to start with or they don't cook properly.

They contain zero portions of fruit and veg, I'm afraid. But might help your family accept the reign of veg a little easier.

This is a great sauce for coleslaw

Sesame Dressing

This strongly flavoured dressing is addictive! It turns bought packages of coleslaw or the simplest coleslaw vegetables into something exciting, but also dresses tomato, sprout, mesclun, cooked vegetable and pasta salads well, too. It keeps well and may be refrigerated for weeks. For a milder dressing use only 1 tablespoon sesame oil.

For 3/4 cup dressing:

1/4 cup canola oil (olive oil)
2 tablespoons sesame oil
2 tablespoons wine vinegar
1 tablespoon lemon or lime juice
2 tablespoons sugar (honey)
1 tablespoon Thai sweet chilli sauce
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon balsamic vinegar, if available
1 tablesppon Tahini (optional)

Measure all ingedients into a screw-topped jar and shake together. Use about 2 teaspoons dressing to 1 cup of compact salad or 1 teaspoon per cup of salad leaves.

I like to put cabbage, tomato, cucumber and carrot in my coleslaw.