0590 Loddon Reach June 20 64pp Interactive) - Flipbook - Page 53
SWALLOWFIELD PARISH ALLOTMENT ASSOCIATION
German rhubarb cake
For the pastry:
250g plain flour
Half a teaspoon baking powder
100g butter
75g caster sugar
1 egg
1 pinch of salt
For the cream filling:
100ml single cream
1 egg
100g caster sugar
100g unsalted crushed nuts (such as walnuts)
750g rhubarb (or any other fruit), chopped into
small, thin pieces
Preheat oven to 175°C
1) Make the pastry and place in the fridge to chill.
2) Mix together the cream filling ingredients and
put in fridge to chill.
3) Grease a spring-form tin. Line the bottom and
sides with the pastry.
4) Pour the cream mixture into the pastry case
and place the rhubarb pieces on top.
5) Bake in the oven for 1 hour. Can be eaten warm
or cold.
Halibut with rhubarb
8oz rhubarb cut into half inch pieces
1 tbsp soft brown sugar
1 tbsp chopped mint
5 tbsp dry white wine
2 halibut steaks or any other white fish
Mint sprigs to garnish
Salt and pepper
1) Preheat oven to 200°C, gas mark 6.
2) Place rhubarb, sugar and mint in an oven-proof
dish. Pour over the wine.
3) Place the fish on top and season.
4) Cover and cook for 15-20 minutes until tender.
5) Garnish with mint and serve with creamed
potatoes.
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MADE BY STIHL
Baked apricots with curd, pistachios and honey
(Serves 6)
50g (2oz) butter/margarine
750g (1.5 lbs) potatoes cut into 1 cm (half inch)
thick rounds
2 cloves garlic, crushed
25g (1oz) plain flour
300ml (half pint) vegetable stock
1 tsp chopped thyme
1 kg (2 lbs) fresh broad beans or 500g (1 lb) frozen
2 leeks sliced thinly
284ml (10 fl oz) soured cream
2 tbsp chopped parsley
Salt and pepper to taste
18 apricots, halved
4 tbsp white wine
2 tbsp caster sugar
100g curd cheese or soft, mild goat’s cheese
4 tbsp clear honey
1 tbsp roughly chopped pistachios or other nuts
1) Melt the butter or margarine in a large, heavybased pan, add the potatoes and fry until
lightly coloured. Add the garlic and cook for
one minute.
2) Add the flour and cook for one minute, stirring
well. Gradually add the stock and cook, stirring,
until thickened. Add the thyme, cover and cook
for 10 minutes.
3) Add the beans, leeks, soured cream and
seasoning and stir well. Cover and cook for 1520 minutes, until the vegetables are tender.
Sprinkle with parsley just before serving.
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52
Leek and broad bean ragout
(serves 4 as main course or 6 as side dish)
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1) Preheat the oven to 190°C, gas mark 5. Arrange
the apricot halves, cut side up, in a small gratin
dish or roasting tin and spoon a little wine over
each one; then sprinkle over the sugar.
2) Bake for 15-20 minutes, depending on the
ripeness of the apricots. They should be tender
but not falling apart. Allow to cool (they can be
eaten warm or at room temperature).
3) Divide the apricots between 6 plates and dot
nuggets of the curd among them. Drizzle the
apricots and curd with a little honey and scatter
the nuts over the top.
If you would like to know more about the
allotments and renting a plot, please contact the
SPAA secretary.
Helen, Plot Holder
Enquiries to SPAA Secretary, Claire Hamilton:
secretary@swallowfieldpaa.org
www.swallowfieldpaa.org
THRIVE
Helping people enjoy their gardens
Interest in gardening has taken off during the
coronavirus crisis, with big rises in demand for
plants, seeds and know-how.
• Ways to
benefit
from
nature if
you don’t have a garden
To help people get the most out of their gardens,
including the considerable mental and physical
health benefits, Beech Hill-based charity Thrive
has launched a Gardening Club.
To receive Gardening Club emails, click here
https://www.thrive.org.uk/get-involved/keep-intouch/subscribe-to-gardening-club
It’s a free weekly email with:
• How-to guides for gardening jobs
• Activities for children
• Tips to help you garden if you have a disability
or long-term health condition
Also, to stave off lockdown boredom, Thrive
is offering activities and games to get children
interested in nature and gardening. Scavenger
hunts, quizzes, wordsearches and crosswords are
all available to download from the Thrive website
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