Squash Bread

(Mike Gittins: michael.gittins@virgin.net)

500 g squash (from Hamilton Lane Allotments)

600 g strong white flour (from Cann Mills, Shaftsbury)

1 teaspoon salt

1 packet fast acting dried yeast

1.      Cut the squash into pieces about 2cm square.  Place in a pan, barely cover with water and simmer very gently until just tender.  Allow to cool.

2.      Drain the squash reserving the cooking water.  Place the squash in a large mixing bowl and mash.  Add flour, salt and dried yeast.  Mix well to form stiff dough.   (At this point it may be necessary to add more liquid or flour to make the dough stiff enough to work.)

3.      Place the dough onto a working surface and knead for about 10 minutes.  Have a little additional flour to hand to dust the surface as the dough tends to be very sticky.

4.      Place the dough into a clean oiled mixing bowl.  Cover the bowl with Clingfilm and put in a warm place until double in size.

5.      When doubled tip onto the floured working surface and punch down firmly to remove some of the gas formed by the yeast.  Break into small pieces, about 60g, shape to make rolls and lay, well spaced onto an oiled baking sheet.  Alternatively place the entire piece into a large bread tin.  Cover loosely with Clingfilm to prevent drying out.

6.      Return to the warm place and again leave until double in volume,

7.      Heat the oven to 200 0 c and bake for about 12 minutes.  Because of the natural sugar in the squash the bread can turn very dark so be ready to reduce the temperature to 180 0 c.

Variation

Add a tablespoon of runny honey to the mix together with a good handful of sultanas at stage two ;  be tt er to omit or reduce the salt too .  This is better as a single loaf, rather than rolls – a sweet tea bread with reasonable keeping qualities.

Smoked mackerel pate

1 whole or 2 fillets of smoked mackerel (approx 8oz)

2oz unsalted butter

Optional salt and pepper

Lemon juice

Cayenne pepper

Remove skin, bones and make into a paste using a blender

Beat in the butter and add salt and pepper to taste

Add in generous squeeze of lemon juice

Add cayenne pepper to taste

Put into small pots and cover

French Onion Flan

(Jenepher Allen)

Wholewheat pastry

6oz whole-wheat flour/white flour (equal parts)

3oz margarine

11/2 tsp baking powder

1 tsp brown sugar

3-5 tbs water

1 tbs oil

Rub margarine into flour until like breadcrumbs

Mix water, sugar and oil

Gradually mix water mixture into flour mixture

Knead briefly

Cover and leave to rest in cool place while preparing filling

Filling

1ld onions

3 tbs oil

½ tsp brown sugar

approx 1 tsp lovage seed (or fresh tarragon or ½ tsp ground nutmeg)

freshly ground pepper and/or chopped chilli pepper

2 eggs

3oz grated cheddar cheese

Gently fry onions chopped onions

Stir in sugar, lovage seed (or other flavouring) and chilli pepper if used

Remove from heat and leave to cool

Beat eggs in a bowl

Mix in cream and grated cheese

When onion is cool, add into mixture

Put on oven at Mark 4/400F/200C

Roll out pastry and line well greased metal flan case

Bake blind for 5 minutes at Mark 4

Spoon filling into flan case

Bake for 30-35 minutes or until set.

Enjoy!

Lentil Layer Pie

(Sue Down)

650g mashed potatoes

1 tbsp veg oil

1 medium onion finely chopped

½ tsp dried thyme

2 large carrots coarsely grated

1 bay leaf

400g chopped tomatoes

420g green lentils, drained

2tbsp veg stock or water

25g cheese if required

Heat oil in large pan and fry onion intil softened

Add thyme, carrots, bay leaf, tomatoes, lentils to stock

Bring to boil for 10 mins until carrots are cooked

Season and discard bay leaf

Spoon into ovenproof dish

Top with mash and sprinkle with cheese

Grill under high heat until golden.

Serves 4.

Feta Cheese and Courgette Flan

(Jean Brock)

Courgette enough to cover bottom of flan

English feta cheese

Tsp mustard

Seasoning

4 eggs

Saute courgette and onion separately

Add seasoning and mustard

Line uncooked party case with cooked courgette and onions

Cover with feta cheese

Whisk eggs and add on top

Cook in hot oven for 30 mins

Beetroot salad

(David Mezetti)

Grated beetroot

Tomatoes

Garlic

Coriander

All from Exeter Community Agriculture (ECA), Shillingford St George, 15 minutes walk from end of “A” bus.

Potato Salad

(Gill Wyatt)

1 ½ lbs potatoes (from Hamilton Rd allotments)

4 eggs (from South Farm, Budleigh salterton)

chives

mayonnaise

natural yoghurt

salt and pepper to taste

Boil potatoes and slice when cool

Boil eggs and chop roughly

Chop chives

Mix all ingredients in large bowl and season to taste.

Mixed salad

(Gill Wyatt)

Mixed salad leaves

Rocket

Parsley

French beans

Petit Pan courgette (All grown on Hamilton Lane allotment)

Olive oil

Cider vinegar

Black pepper

Lightly cook beans

Slice courgette

Add to all leaves

Dress with oil, cider vinegar and pepper to taste.