Ana Nelson

Potato, Tomato, Onion Gratin

The wider the dish, the quicker this will cook and the more of the crispy topping you’ll have.

Thinly slice 1 potato, 1 tomato, 1/2 onion (or multiples in that ratio) and layer with some freshly ground black pepper and thin slices of cheese (I used a local farmhouse cheese, like a gruyere). Top with cheese. Bake for 45-60 minutes until fully cooked. Serve with green salad.

Seasonal Mediterranean Bag w/ Eggs €29.50

• 6 eggs
• 4 bananas
• 3 tomatoes
• salad leaves
• 4 apples
• head cauliflower
• 1 lemon
• 4 oranges
• 1 red bell pepper
• 1 cucumber
• 3 carrots
• 3 small onions
• 1 head fresh garlic
• new potatoes

Greens with Miso Gravy

Fry 1/2 chopped onion in a little oil until very soft. Add a grated/finely chopped clove of garlic, stir, then add chopped greens (I used rainbow chard). Stir, then add vegetable stock and simmer until greens are wilted (not long). After removing from the heat, stir in a small spoonful of miso paste. I served this over mashed potatoes.

Seasonal Mediterranean Bag w/ Eggs €29.50

• 6 eggs
• rhubarb
• salad onions
• 3 oranges
• 2 apples
• 1 lemon
• 1 avocado
• 1 red bell pepper
• 1 bulb fresh garlic
• 2 onions
• rainbow chard
• 3 tomatoes
• 3 carrots
• 13 potatoes
• mushrooms
• mizuna

Baked Stuffed Aubergines with Mashed Potatoes

Followed this recipe for stuffed aubergine. Fabulous! I used green olives, black would probably have been a little nicer but green were fine.

Tips: Very important for the filling not to protrude too much above the edge of the aubergine shell, and for it all to be covered by the layer of breadcrumbs so it doesn’t burn in the oven. Scrape as much flesh out of the aubergine as possible without breaking the skin.

Served with mashed potatoes. Could start with a salad.

Seasonal Mediterranean Bag w/ Eggs €29.50

• 6 Eggs
• 4 Bananas
• 1 Avocado
• Mushrooms
• 1 head Lettuce
• Pak Choy
• Ginger Root
• 4 Tomatoes
• 6 Kiwi
• 3 Leeks
• 1 head fresh garlic
• 2 onions
• large courgette
• 3 apples
• 1 lemon
• 6 carrots
• 9 potatoes

Chicken Pie

• 1/2 onion, chopped
• medium potato, chopped
• 2 carrots, chopped
• leftover cooked chicken pieces, chopped

Fry the onion in some oil, after a few minutes add chopped potatoes and carrots and fry until all are softened slightly. Add chicken pieces and mix together, set aside.

• 1-2 T butter
• 1-2 T flour

Make a roux, set aside.

• 3/4 pint milk
• 1T Marigold stock powder
• rosemary/thyme or other fresh/dried herbs
• chopped spinach or greens (optional)

Heat the milk, add marigold powder and herbs. Simmer gently until stock powder is fully dissolved and herbs have had a chance to flavour the milk. Remove herbs if whole. Whisk in the roux to thicken. Add chopped spinach if using. Set aside.

Roll out shortcrust pastry. Line bottom of pie tin. Add potato mixture to flavoured milk mixture and mix. Pour mixture onto crust and top with another crust.

Cook at 350 for an hour or until fully cooked.

Chicken & Potato Salad

• Steamed Potatoes, chopped.
• 1/2 Romano Pepper, grilled and chopped.
• Chicken from roast, chopped.

Dressing

• lemon juice
• white wine vinegar
• olive oil
• garlic
• brown sugar
• dried oregano

Roast Chicken with Stuffing

Roast Chicken

Stuffing

• Leftover bread, defrosted and turned into breadcrumbs.
• 4 Mushrooms, blended to large crumbs.
• 4 T marigold powder
• black pepper
• lemon juice
• melted butter
• olive oil
• dried sour cherries, chopped coarsely

Roast Potatoes & Carrots

Roasted Whole Fresh Garlic

Salad with Courgette Bread

Salad tossed in dressing of grated garlic, balsamic vinegar and olive oil.

• lettuce
• cucumber (shredded)
• carrot (shredded)
• cherry tomatoes (halved)
• avocado
• sunflower seeds

Courgette (Zucchini) Bread As per this recipe, omitting feta and peppers. Nice result but bread quite crumbly, should have taken more care to grease and flour pan, perhaps needs less zucchini, or should grate it more finely.