Beetroot and Cheese pie

Beetroot and cheese pie. 

4 small beetroots (250 g. approx)

1 small onion

150 g cheese

2 tablespoons mayonaisse

1 tablespoon chutney

1 teaspoon of Dijon or wholegrain mustard

Pastry to line and cover the pie dish. 

1. Grate the beets, onion and cheese together.
2. Add mayonaisse, chutney and mustard.
3. Line the pie dish with pastry, add the filling and cover with a pastry lid.
4. Bake at 200C for 30 minutes and serve hot.

 Maggie Warner (From the BOG Cookbook)

Broad bean pesto

Broad Bean Pesto 4oz (100g) cooked broad beanshalf and avocado and/or 2oz. (50g) pine kernelslime or lemon juicegarlic, olive oil and saltA good handful of frsh herbs, especially basil 

1. Liquidise the ingredients, adjusting quantities to give a good consistency.

 Yoghurt can be used instead of lemon juice. The flavour can also be adjusted using honey, or a few drops of chilli sauce, etc. etc. etc. Sarah Eno (adapted from the BOG Cookbook)

Courgette Bake

Courgette Bake 

2 large potatoes

lots of courgettes

lots of mushrooms

12g ground nuts

bread crumb

cheese

garlic 

1. Make a thick tomato gravy with onion stock and tomato puree.
2. Slice the vegetables.
3. Sautee the potato slices and the courgette slices.
4. Fry the mushrooms, mixing in the groundnuts.
5. Put layers of gravy, potatoes, mushrooms, and courgettes into a casserole.
6. Add garlic and pour over remaining gravy.
7. Top with breadcrumb and grated cheese.
8. Bake at 200C for 30- 45 minutes.

 Kate Gamble (from The BOG Cookery Book)

Ratatouille

Ratatouille 

1 large aubergine

2 courgettes

1 small cucumber

4 large ripe tomatoes

2 onions, sliced

1 clove garlic

salt and pepper

chopped parsley and basil

grated cheese 

1. Clean and prepare and slice all the vegetables.
2. Heat some oil in a large pan and fry the onions gently.
3. Add all the vegetables, cover the and heat gently, stirring occasionally until the vegetables partially liquify.
4. Simmer for about 45 minutes. Add salt and pepper to taste.
5. Serve tooped with chopped herbs and grated cheese.

 Judith Davison

Spicy Potatoes

Spicy Potatoes

2lb. (900g) potatoes
6tblspoons vegetable oil
¼ teaspoon asafoetida
2 tsp. Whole cumin seed
¼ tsp. Whole fenugreek seed
2 tsp. Mustard seed
2 tblspoons sesame seed
1-3 dried chillies2 tsp lemon juice

Method

Boil, cool and cube the potatoes.
Mix the cumin, fenugreek and mustard seeds.
Chop the chillies, removing seeds if preferred.
Heat the oil in a wok or frying pan, add the asafoetida, cumin, fenugreek and mustard and let sizzle for 5 seconds.
Add the chillies and stir, then add the sesame seeds, turmeric and the potatoes.
Stir fry for 5 minutes.
Add salt, pepper and lemon juice.
Stir fry for a further 5 minutes and serve.