We had a good summer, but that seems an age ago now, a wonderful summer, glorious weather and abundant harvests, we’ve fed ourselves from the allotment, at least in staples. And now we’re picking the last of the fennel and beetroot. The chard’s slowed down but should keep producing as long as we don’t get any prolonged frosts. The Kale is doing well and we have leeks to pick.
We’ve found this delicious recipe, which Denis has modified for a gluten free diet:
Beetroot & Caramelised Onion Tart
Adapted from BBC Good Food: http://www.bbcgoodfood.com/recipes/1111644/beet-and-caramelised-onion-tart
175g rice flour
100g buckwheat flakes or rice & buckwheat flakes
100g grated carrots
3 large onions, sliced
3 medium raw beetroot, peeled and grated
3 medium eggs
Couple of serving spoons of Greek Yoghurt (optional)
- Heat oven to 180C/160C fan/gas 4.
- In a food processor grate the carrot. Set aside.
- Pulse the flour, rice flakes and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed.
- Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. The pastry may break up but don’t worry, it’s easily patched up when you’re putting it into the case.
- Alternatively roll out the pastry on a sheet of cling film & ease it into the tart case. Chill for 30 mins.
- Gently cook the onions in oil until beginning to caramelise.
- Place the beetroot in the pastry case and cover with the onions.
- Whisk the eggs, milk (& yoghurt if using) together, season and pour over the onions and beetroot.
- Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.
We’ve found that the mixture of rice flour & buckwheat flakes produces a wonderfully light crumbly pastry.
I promised another courgette recipe after posting about my courgette pancakes. It’s taken me a little longer than I’d intended, but I couldn’t ignore the opportunity offered by this glorious early September sunshine & have been busy planting & making late sowings of winter hardy vegetables in the hope they develop sufficiently before the autumn turns cold.
This recipe is American in origin but I’ve adapted it over the years. It freezes well & can be adapted to include whatever nuts & pulses you have available.
Teresa’s Courgette Loaf
1 1/2 lb grated courgette
8 oz cooked brown rice
4 oz cooked continental lentils
2 oz toasted pumpkin seeds
4 oz toasted cashew nuts
2 oz mixed dried porcini/oyster mushrooms (soaked)
2 medium eggs
6 large cloves of garlic
2 tsp dried oregano/thyme
1/2 tsp basil
salt & pepper
1. Grate the courgette & drain the excess liquid by pressing it enclosed in a clean teatowel in a sieve. You can squeeze a great deal of liquid by twisting the courgette inside the teatowel – save & use the liquid in soup.
2. Combine all the ingredients in a bowl; if you use a food processor use the pulse control as you don’t want the mixture to become too mushy.
3. Place in a lined loaf tin: this quantity makes either 1x2lb loaf or 2x1lb loaves.
4. Bakes for 50 minutes in a preheated oven at 200C ;if you use 1x2lb loaf tin you need to bake the loaf, covered, for approx 2 hrs; place a tray of boiling water in the bottom of the oven to prevent the loaf drying out. Test with a skewer – it should come out clean when the loaf is cooked through.
this recipe does need strongly flavoured nuts & seasoning otherwise it can be too bland;
Serve with a spicy tomato sauce with chilli & garlic; yoghurt dressing with cayenne pepper is also good.
experiment with different nuts & pulses & try different herbs to find the combination you prefer.
You could substitute marrow or pumpkin for the courgette.
They’re like buses: they are either as scarce as hens’ teeth, or they arrive in convoy. Our courgette plants behave like buses: last year we picked exactly 3 courgettes from 8 plants, this year we are giving them away to complete strangers! The summer of 2011 in the South East UK was cold,wet & windy & the plants produced lots of male flowers. September was warm but it was too little too late. Our pumpkins behaved in a similar manner & we only picked 6 mature fruit from a very vigorous couple of Italian Tondo Padana plants.
This year our earlier sowings in March for planting out in May failed to germinate; I re-sowed in May & they made it into the ground in mid June in time for the rains! However, I had them covered with large bottle cloches & they survived & started producing in July as the heat hit the South Downs. They’re slowing down now as temperatures plummet, & they’re unlikely to produce many more female flowers. Although pollinators have been less in evidence, we do have a wild flower bank & lots of Sage & Borage which attract a lot of bees & hoverflies into the allotment.
I thought you might like to try one of my recipes adapted from a traditional recipe, originally published by Arto Der Haroutunian(1982):
Teresa’s Courgette Pancakes [adapted from Middle Eastern Cookery, Arto Der Haroutunian, 1982/2010]
This recipe is based on Levivot or fried potato pancakes, taken with them by Russian Jews when they emigrated to Israel. Levivot are still called latkes by Ashkenazim Jews in the USA and Europe. Similar to Boxty from Ireland.
Courgette makes a good substitute when they’re in plentiful supply. You could also try them with grated parsnips or carrots if you have some to use up. Amounts are approximate so I suggest you try it & adapt to your own preferences.
Ingredients [enough for 2 hungry people]
1 large courgette or 3 large potatoes
1 small onion
2 small eggs or 1 large
3 tablespoons of plain flour (use buckwheat or gram/chickpea flour for glutenfree pancakes; try wholewheat flour instead of white flour)
1 teaspoon salt – (try and use good salt not cheap chemical laden varieties!)
corn oil for frying
2x tablespoons of chopped parsley or coriander
1x finely chopped fresh chilli
plain yoghurt [to serve]
1.Finely grate the courgettes/potatoes (no need to peel skins, just scrub well)
2. Place in a clean teatowel in a sieve or colander to drain – place plate on top with something to weight it down with – leave for @15 minutes. Use teatowel to squeeze as much liquid as possible from the grated potato/courgette – save the liquid and use in soups.
3. Place grated vegetables in a large mixing bowl and grate the onion into it.
4. Add the flour, egg, salt and pepper and mix to a batter.
5. Add the chopped parsley or other ingredients if making a variation.
6. Heat ½ tablespoon of oil in a frying pan and when hot add tablespoons of the batter to make a 3-4 inch pancake when flattened with the back of a spoon or fork.
7. Cook over a moderate heat for 3 minutes, until brown. Turn and cook on the other side for a couple of minutes. 5-6 minutes should ensure the pancake is well cooked through.
8. Remove and drain on kitchen paper; serve with a tomato sauce or with fresh plain yoghurt seasoned with salt and pepper, or a pinch of cayenne pepper, if liked.