Traditional food and drink menu

Versatile Veggies

Baked Stuffed Tomatoes

Serves 4 people Approximate Time: 25 mins.
Ingredients:  
4-5 large firm tomatoes
1-2 small onions, chopped
3-4 mushrooms, chopped
3-4 tblsp. breadcrumbs
1 tblsp. oil
1 clove garlic, crushed
Seasoning
2 tbsp. parmesan cheese, grated

Method:

  1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
  2. Cut a thin slice off the rounded end of the tomatoes and scoop out the centres leaving the shells, retain pulp.
  3. Heat the oil and fry onions and garlic for a few minutes, add and fry the mushrooms, season to taste, add the crumbs and the tomato pulp.
  4. Fill the tomato shells with the mixture, piling it up well, replace tops
  5. Place in a greased baking dish, sprinkle with cheese and bake.

Our thanks to the Dairy Diary for their contribution …

 

Chilli Beans with Wedgies

Serves 4 people Approximate Time: 45 mins.
Ingredients:  
4 baking potatoes, cut into wedges
2 tbsp. olive oil
1 onion, chopped
1x400g can of mixed beans in spicy sauce, drained
1x400g can of chopped tomatoes with herbs, drained
Tabasco, to taste (optional)
1 tsp. cayenne pepper
110g (4oz) cheddar cheese, grated
1 red pepper, chopped
1x400g can of red kidney beans, drained
1 tbsp. tomato purée

Method:

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Toss wedges in a large roasting tin with the cayenne and 1 tbsp. of oil. Bake for 25-30 mins., until golden. In the last 5 minutes, sprinkle with the grated cheese.
  3. Meanwhile heat the remaining oil in a pan and fry the onion for 2-3 mins. Add pepper and fry for a further 2-3 mins. Stir in the beans, tomatoes and purée. Bring to the boil and leave for 7-8 mins. until thickened. Add a little Tabasco to taste and season well.
  4. Serve beans with the cheesy wedges.

 

Our thanks to the Dairy Diary for their contribution …

 

Butternut Squash and Parmesan Gratin

Serves 4 people  
Ingredients:  
1.8kg (4lb) butternut squash, peeled and de-seeded
50g (2oz) fresh breadcrumbs
2 tbsp. fresh thyme leaves, finely chopped
50g (2oz) parmesan, grated
50g (2oz) walnuts, roughly chopped
50g (2oz) melted butter

Method:

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6.
  2. Cut the butternut squash into approximately 2.5cm (1") wedges. Place in a lightly buttered ovenproof dish. Season well with salt and pepper.
  3. In a bowl mix together the parmesan, breadcrumbs, walnuts, thyme and seasoning. Sprinkle this evenly over the butternut. Then drizzle over the melted butter.
  4. Bake in the oven for 30-40 minutes, until the butternut is tender and the topping is golden. Serve immediately.
As an alternative, try crumbling over some strong blue cheese.

 

Our thanks to the Dairy Diary for their contribution …

 

 

 

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