Légumes (translation in progress): suppliers, wholesalers and manufacturers on Hellopro
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ASPARAGUS BRUSCHETTA

ASPARAGUS BRUSCHETTA
1 tub ricotta cheese Half jar of sundried tomatoes Half jar pitted black olives 1 lemon zest and juice Parsley 1 baguette 500g asparagus (steamed) Mozzarella cheese Olive oil and balsalmic vinegar Method Heat the oven to 200°c. Combine ricotta, tomatoes, olives, parsley, lemon peel and juice in a food processor. Slice baguette. Spread ricotta mixture onto slices. Top with asparagus and slices of mozzarella. Pop in the oven until mozzarella is bubbling. Remove and drizzle with oil and vinegarand serve immediately. >>>
View the product on carterfarms.co.uk Carter Farms
LENTILS, BEANS & PEAS

LENTILS, BEANS & PEAS
Lentils, Beans & Peas Lentils, a staple food in Indian homes, are the seeds of plants of the Leguminosae family. Their name is derived from the legume that protects the seeds during the growth phase of the plants. There are over 12000 species in the Leguminosae family. Lentils are referred to as Dall in India. They are available as whole or split grain, like their split pea cousins. Dalls are grown in warm temperate zones, and are an excellent source of protein and fibre. With an extremely low fat content, they make a healthy and nutritious meal for everyone and are a very good vegetarian alternative to meat dishes. They come in a variety of colors and sizes and have the natural property of absorbing the flavours of spices added to them during the cooking process. Beans can be traced back over 7000 years and are one of the richest sources of vegetable protein, vitamins and minerals. The presence of high levels of soluble fibre makes them beneficial in reducing cholesterol and blood sugar levels in humans. Loaded with nutrients, they are used in various cuisines and are a key ingredient served cold in salads or hot in delicious curries. We source the finest global produce which is processed in our own plant in the UK. The lentils and beans pass through phases of re-cleaning, de-stoning, grading and finally through colour sorting to ensure consistency in appearance. They are then packed in our innovative, re-sealable block bottom packs which are easy for our consumers to use and store. Our range of lentils, peas and beans are available in 500gm, 2kg brick packs. For heavy consumers such as caterers and restaurants, they are available in 5kg packs. >>>
View the product on eastendfoods.co.uk East End Foods plc
ASPARAGUS SOUP

ASPARAGUS SOUP
750g Asparagus Knob of butter 2 onions chopped 2.5 pints of stock 0.25 pint of single cream Method Chop the asparagus into chunks, saving the tips for decoraation. Gently fry onion in butter until soft, add asparagus chunks and stock. Gently simmer until asparagus is just tender. Strain asparagus, saving the stock. Puree/liquidize asparagus, then add saved stock until desired consistancy is reached. Add cream and check for seasoning. Sprinkle asparagus tips on top of the soup and server immediately. Serves 4 >>>
View the product on carterfarms.co.uk Carter Farms
CARROT AND CELERIAC GRATIN

CARROT AND CELERIAC GRATIN
medium celeriac sliced thinly 2 medium carrots sliced thinly 2 fl oz white wine 8 fl oz crčme fraîche 50 gm local hard cheese grated Salt and pepper Preheat the oven to 200 degrees c. Layer the carrot and celeriac in a greased oven proof dish. Mix the crčme fraiche and white wine together, season well and pour over carrot and celeriac. Sprinkle over the cheese. Cook for 40 mins covered 20 mins uncovered until brown and crispy. Celeriac Coleslaw Shred a celeriac and carrot finely (you can add shredded cabbage if you want also) and add diced apple and a tablespoon of sultanas. Toss all the ingredients in lemon juice followed by a mixture of mayonnaise and sour cream until everything is coated. >>>
View the product on flightsorchardorganics.co.uk Flights Orchard Organics
ORANGE AND BROAD BEAN SALAD

ORANGE AND BROAD BEAN SALAD
Serves 6 400g fresh young broad bean, shelled mixed lettuce and herb leaf (enough for 6) 3 oranges segmented 1tsp Fresh orange zest 4 tbsp fresh orange juice 2 tbsp red wine vinegar 3 tbsp extra virgin olive oil 1/4 cup sultanas (optional) 1/2 cup toasted pine nuts salt and pepper Mix lettuce and herb leaf in a bowl In a separate bowl mix the orange juice, vinegar, oil, salt, pepper and sultanas then let stand for 10 mins. Gently toss the broad beans, leaves and dressing together then garnish with the orange segments, sultanas and pine nuts then serve. >>>
View the product on orangegroveorganic.com Orange Grove Organic
ASPARAGUS TART

ASPARAGUS TART
250g shortcrust pastry 750g asparagus steamed Knob of butter 1 small onion chopped Half pint of double cream 4 eggs Chives Method Heat oven to 200°c. Line 8" tin with pastry, bake blind in oven for 20 minutes. Trim asparagus, saving tips for decoration. Gently fry onion in butter. Mix cream and eggs together, add fried onion, asparagus ends and chives. Pour into pastry case and arrange asparagus tips on top. Pop in oven and bake for 30 minutes or until the filling is set Serve hot or cold. >>>
View the product on carterfarms.co.uk Carter Farms
CELERIAC RISOTTO SERVES 4-8

CELERIAC RISOTTO SERVES 4-8
100-300gm celeriac (depending upon your taste) peeled and finely chopped 3 large cloves of garlic crushed ˝ yellow onion finely chopped 3 tbsp olive oil 400g arborio risotto rice 1.5 ltr chicken or veg stock 2 glasses white wine 1 tsp salt 4-5 tbsp freshly grated cheese such as parmesan or any locally produced hard cheese. 1. In a large, heavy bottomed pan, sauté the vegetables in the oil until soft. 2. Make the stock and keep it hot 3. Add the rice to the vegetables and stir in well to coat in oil. Add half the wine, turn up the heat and stir in until absorbed, then pour in the rest. Add the salt. 4. Reduce the heat and add the stock in small amounts as it is absorbed, constantly scraping the bottom, for about 20 mins. When the sauce is creamy and the rice tender but not mushy stir in the cheese. Season to taste and sprinkle with a few chopped herbs for colour. >>>
View the product on flightsorchardorganics.co.uk Flights Orchard Organics
COTIGNAC

COTIGNAC
1 orange 1/2lb quinces, quartered, cored, and roughly chopped 6 oz sugar 2 oz candied peel ( optional) 1. Grate the rind from the orange and cut it into quarters. Put these and the quinces into a large pan and cover with water. Simmer for about 1 hour until the fruit is completely soft and remove the orange quarters. 2. Puree the remaining pulp in a blender. Return to the cleaned preserving/large pan. Add the sugar and candied peel if using and cook over a medium heat until thick, stirring all the time. 3. You can either pot the dessert in warm clean jars or use within one week, stored in the fridge. Delicious served with fromage frais. >>>
View the product on flightsorchardorganics.co.uk Flights Orchard Organics




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