Recipes from the SHS Kitchen
Eating seasonally and locally is the by-word now – we hope that a possible good result of the lockdown will lay down the habit and continue once we are all free to roam the shops again!
Here are a couple of recipes from past magazines.
Courgettes often go into overdrive, given favourable weather -
Here's a chocolate cake recipe to try.
Chocolate Courgette Cake
250g plain flour:
375g caster sugar:
65g cocoa powder:
2 tsps bicarb of soda:
1 tsp baking powder:
1/2 tsp salt:
1tsp ground cinnamon:
4 eggs:
350ml vegetable oil:
340g grated
courgettes (about two)
Method:
Preheat oven to 180 C / Gas 4.
Prepare a 20x30cm baking tin.
In a medium bowl, stir together the flour, sugar, cocoa, bicarb, baking powder, salt and cinnamon.
Add the eggs and oil, mix well. Fold in the courgette until evenly distributed.
Pour into the prepared tin.
Bake for 50 to 60 minutes until a knife inserted into the centre comes out clean. Cool cake completely and ice if required.
Some foods just have to be eaten when they are in season and May is tops for local Asparagus! A bit of a "marmite" veg, it's true, but eaten fresh and in season - traditionally, from April 23rd, St George's Day , to June 21st, Midsummer, it can't be beaten for a true taste of early summer.
It's so versatile too - boil, steam, roast, grill or even barbecue the delicious spears. Here's an easy favourite for two - and so quick- it takes about 15 minutes max!
Asparagus wrapped in smoked salmon with scrambled egg.
Ingredients:
10 stems of asparagus
4-6 slices of good quality smoked salmon
3 free range eggs
Salt & pepper
Method:
Steam the asparagus spears for between 5 and 8 minutes.
While it's cooking, make the scrambled eggs; when they are about half cooked, turn off the heat -they'll continue cooking and not be overdone
Make bundles of 5 asparagus spears, wrap them in the smoked salmon and serve at once with the scrambled eggs
Perfection on a plate.