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Everyday Cooking - Book review & Vegetable Gratin

September 2011                                                                                                                                    

foodEveryday Cooking is a feature of laterlife.com run by Rosemary Martin. 

Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…

Please e-mail Rosemary with your cooking comments, or ideas for this section of laterlife 


September

 Book Review: Glorious Glut by Jackie Sherman

Glorious Glut, by Jackie ShermanLike most other gardeners who have a fruit and vegetable plot, I sometimes wonder what on earth we are going to do with the surplus produce. Whilst we use as much as we can in the kitchen as it becomes available, this year has seen an unrivalled bounty from the garden due to the warm Spring. Most years we give away surplus to family and friends and freeze what we can, but there we usually run out of ideas. This is where the new book from Jackie Sherman, “Making the most of your Glorious Glut” comes in.

In her colourful new book Jackie not only takes us through a variety of methods to preserve our surplus, including simple storing, freezing, drying and bottling, but also provides us with a series of new and innovative recipes which are designed to make the most of our produce when it ‘s at the peak of it’s freshness and flavour. In an attractive, well laid out paperback which uses straight forward language and is very easy to follow, we are taken step by step through a variety of preserving methods and cooking recipes which seeks to maximise the benefit from the fruits of our labours.

Below is an example of a recipe from Jackie’s book, which I am sure we will return to time and again in this column:

Vegetable Gratin (serves 2)

Ingredients:

Vegetable Gratin4 large tomatoes, sliced
1 medium onion, sliced
2-3 courgettes, sliced
Other vegetables, e.g beans, carrots and peppers, chopped
115g (4oz) Parmesan/Cheddar cheese, grated
4tsp herbs, e.g. parsley, thyme, basil, chopped
2 tbsp olive oil
Salt and pepper to season

Method:

Mix all the ingredients together well, using half the cheese, and season.
Spread out the mixture in a shallow, oiled, baking dish.
Sprinkle on the rest of the cheese as a topping.
Cover with foil pierced in a few places to release stem. (This will prevent the dish from drying out too quickly before everything is cooked.)
Bake for 40 minutes at 180deg.C (350deg.F/Gas Mark 4)
Take off the foil and finish at 200degC (400deg.F/Gas Mark 6) for a further 10-15 minutes until the cheese is bubbling.

Making the most of your Glorious Glut is written by Jackie Sherman and published by Green Books.



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