twel e Spring 2014
www.twelvemagazine.co.uk
ÂŁ2.60
Spring Soup using only April’s best vegetables
Comfort Food Heaven Cauliflower and Macaroni Cheese
Must Make Salmon en Croute
Best Combination Rhubarb and Custard
3 simple and tasty ways to use up ripe bananas
Rhubarb and Custard Tart Ingredients - 550g rhubard - 85g caster sugar For the pastry - 200g plain flour - 50g lard - 50g butter For the custard - 150ml double cream - 150ml milk - 2tsp vanilla essence - 85g caster suggar - 3 eggs Method Prepare the roasted rhubarb by rinsing the rhubarb and cutting it in to pieces. Place in a dish and sprinkle the sugar over the top. Mix together and then cover in foil. Bake in the oven at 180C for 15 minutes or until soft. Place the flour, butter and lard in a bowl and rub together until you have the consistency of breadcrumbs. Add the water a little at a time and use a knife to combine the mixture together into a dough. Turn the oven to 190C. Roll the pastry out on a floured surface and use it to line a 25cm flan dish. Line with greaseproof paper and tip baking beans into the pastry case. Place in the oven for 20 minutes and then remove the baking beans and cook for a further 5 minutes. Remove the pastry case from the oven and reduce the temperature to 160C. To make the custard, put the cream, milk and vanilla in a pan, bring to the boil and then remove from the heat. Beat the sugar and eggs, then pour in the hot liquid while whisking continuously. Scatter the rhubarb over the bottom of the pastry case, put the case in the oven. Carefully pour in the custard and bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish.
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Veggie Chilli
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Rhubarb and Custard Tart
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Bananas
Macaroni and Cauliflower Cheese Super Easy Green Soup
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Salmon En Croute
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Super Easy Green Soup Ingredients - Splash of olive oil - Bunch of spring onions, chopped - 3 courgettes, chopped - 200g fresh or frozen peas - 900ml vegetable stock - 85g bag of watercress - handful of fresh mint Method Heat the oil in a pan and then add the spring onions and courgettes and stir well. Cover and cook for 3 minutes or until soft before adding the peas and stock. Return to the boil and cover and simmer for a further 4 minutes. Remove from the heat and stir in the watercress and mint until both are wilted. PurĂŠe in a food processor until all lumps are gone. Return to the pan adding the seasoning to taste. Serve hot or cold, drizzled with a little yogurt.
Salmon en Croute
Ingredients - 1 clove of garlic - 100g spinach - 3 tbsp creme fraiche - 1 packet puff pastry - 750g salmon pieces Method Heat a little oil in a large frying pan. Finely slice the garlic and fry until golden brown. Add the spinach and allow to wilt before seasoning. Remove from the heat and once cool, stir in the crème fraiche. Heat the oven to 200C and line a baking sheet with baking parchment. Roll out the pastry so that it is roughly 1/2cm in thickness. Cut in half and carefully place one piece of the pastry on the prepared baking tray. Place the salmon pieces down the middle of one half of the pastry and top with the spinach mixture. Season well before brushing around the edges with a little oil. Place the other half over the top and fold all the sides over neatly and make sure that they have stuck together. Brush over the top with a little more oil and prick with a fork to let out the steam. Bake in the overn for 25 mintues or until the pastry is golden in colour.
Bananas Chocolate and Banana Cake Ingredients - 100ml sunflower oil - 175g caster sugar - 175g self raising flour - 1/2 tsp bicarbonate of soda - 4 tbsp cocoa powder - 100g chocolate chips - 175g ripe bananas - 3 medium eggs - 50ml milk Icing - 175g icing sugar - 2tbsp cocoa powder - 1tbsp butter - 2tbsp warm water
Method Heat oven to 160C and grease a 2lb loaf tin. Mix the sugar, flour, bicarbonate of soda, cocoa and chocolate in a large bowl. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Stir the wet banana mixture into the dry ingredients followed by a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Place the mixture in the prepared tin and bake for 1Âź hours. Cool in the tin for 10 mintues and then transfer onto a wire rack. To make the icing, melt the butter and place in a bowl with the icing sugar and cocoa powder. Add the water and stir until combined. When the cake is completely cool, spread the icing over the top.
Banana and Fruit Smoothie Ingredients - 2 bananas - 100g forest fruits - 100ml orange juice Method Slice the banana and whizz the frozen fruits, banana and orange juice in a food processor or blender until smooth.
Frozen Banana Yoghurt Ingredients - 4 over ripe bananas - 500ml plain yoghurt - 175g condensed milk - handful banana chips Method Slice the banana and then whizz with the yoghurt and condensed milk until smooth. Scrape into the desired pots. Crush the banana chips and sprinkle over the top. Cover and freeze until solid, preferably overnight.
Veggie Chilli Ingredients - 1 tbsp olive oil - 1 onion - 350g peppers - 400g tomatoes - 200g mushrooms - 1 garlic clove - 1 tbsp ground cumin - 1 tbsp chilli powder - 1 tbsp smoked paprika - 400g kidney beans - 400g mixed beans - 2 tbsp tomato puree Method Heat the oil in a pan. Chop the onion, garlic, pepper and tomatoes and cook in the pan for 8 minutes until soft. Tip in the spices and cook for a further 2 minutes. Chop the mushrooms and add with the beans and tomato puree bringing to the boil simmering for 15 minutes. Serve with rice or in wraps.
Cauliflower and Macaroni Cheese Ingredients - 250g macaroni - 1 cauliflower - 50g butter - 50g flour - 1 pint of milk - 2tsp mustard - 100g cheese Method Cook the macaroni following the pack instructions, adding the cauliflower for the final 4 minutes. Melt the butter in a pan and then stir in the flour. Remove from the heat and gradually add the milk a little at a time, stirring constantly. Return to the heat and bring to the boil, simmering until thickened. Add 3/4 of the cheese, seasoning and the mustard. Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, sprinkle over the remaining cheese and brown under a hot grill until golden and bubbling.