Woodfield Weekly

 

Waldorf Salad Recipe

 

A repeat of a previous recipe, but worth repeating given the box contents this week.

 

2 crisp medium eating apples (or 3-4 smaller ones)

juice of half a lemon

4 sticks celery

50g (2oz) walnuts or pecan nuts

mayonnaise (to taste)

pinch salt

pinch pepper

 

 

Cut the apples into smallish chunks. Toss them in the lemon juice to prevent discolouring. Wash and slice the celery thinly. Toast the walnuts or pecans in the oven at 180C(350F, gas 4) for 5-10 minutes until lightly browning. This will make them crunchier and more digestible. Roughly chop them. Mix all the ingredients together and add mayonnaise to taste. Season with salt and pepper to taste.

 

 

 

 

Stuffed Pepper 

 

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

 

Ingredients

3 tbsp olive oil

110g/4oz mushrooms, sliced

salt and freshly ground black pepper

2 garlic cloves, peeled and crushed

1 red pepper, cut in half and de-seeded

55g/2oz breadcrumbs

2 tbsp fresh parsley, chopped

 

 

 

Preheat the oven to 220C/425F/Gas 7. Heat one tablespoon of the olive oil in a pan and sauté the mushrooms for a few minutes, to brown. Season and then add the garlic and heat for a further minute. Spoon the mixture into the pepper halves. Transfer to a baking sheet and roast in the oven for 10-15 minutes. Meanwhile, heat the remaining oil in a pan and fry the breadcrumbs, parsley and seasoning for a few minutes until golden brown. Remove the stuffed pepper from the oven and transfer to a serving plate. Spoon the breadcrumb mixture over to serve.

 

 

 

 

 

 

Orange bread and butter pudding 

Serves 1-2 

Preparation time less than 30 mins

Cooking time 10 to 30 mins

 

 

 

Ingredients

1 orange, zest only

55g/2oz butter

1 tsp ground cinnamon

1 tbsp caster sugar

2 slices of white bread, cubed

2 eggs

splash of cream

1 tbsp milk

 

Preheat the oven to 220C/425F/Gas 7. Place the orange zest, butter, cinnamon and sugar into a small-to-medium oven-proof frying pan and gently melt together. Add the cubed bread to the pan and heat for a few minutes, to toast. Meanwhile, beat the eggs, cream and milk together in a bowl. Pour the mixture into the pan with the bread. Transfer the pan to the oven and cook for 10-15 minutes or until cooked through. Remove from the oven and tip out onto a plate.

 

 

 

 

 

 

Tarte aux pommes  (Apple Tart)

 

 

Ingredients

Sheet of ready rolled puff pastry

4 red skinned apples cored and finely sliced

approximately 6 tbspof caster sugar

crème fraîche or double cream

fresh mint leaves to decorate

 

 

 

Preheat the oven to 180C/350F/Gas 4. Score the pastry with a fork. Layer apples over the top in an overlapping fashion leaving a 2cm/1 in border from the edge. Sprinkle the sugar over the top. Cook in the oven for 15 - 20 minutes or until the pastry becomes crisp and golden and the apples soft. Serve hot or cold with crème fraîche or double cream. Use the mint leaves to decorate.