Traditional Sponge Cake
From ‘Avoca Tea time’

Although this is a recipe that everyone is familiar with I am including it for a couple of reasons: It has no butter, so is low fat (even with cream filling) which reduces cake related guilt… it needs no raising agent, which I think is amazing, considering how light it turns out… and it shows off how good duck eggs are for baking. Duck eggs have more albumen in the white, which means that they are better than hen eggs for any recipe that needs them to thicken and lift (eg meringues, buns and particularly – sponge cake). And – it really is an old fashioned treat.

Ingredients:
5 large v fresh eggs (hen are fine, but duck are better)
150g caster sugar
150g plain flour, sieved

Filling:
Strawberry jam
200ml whipping cream, whipped

1.    Preheat oven to 170c. Line 2 x 16cm, lined with parchment paper
2.    Beat the eggs and sugar together with an electric whisk until the thick ribbon stage is reached – takes about 10mins. Very gently, with a metal spoon, fold in the sieved flour.
3.    Spread the mix evenly between the two tins, bake for 20-25 mins, until firm to the touch. Remove and cool on a wire rack.
4.    When totally cold top the first cake with jam, then cream. You could also add sliced fresh berries. Place the second cake on top. Dust with sieved icing sugar and decorate with berries/flowers if wished.

Broccoli, cherry tomato, feta & hazelnut salad
From ‘Avoca Salads’

This is a great combination of sweet, salt and the crunchiness of the broccoli and nuts. Lovely as a side dish with green salad and fresh boiled potatoes.

Ingredients:
110g hazelnuts
400g broccoli florets – bite sized
110g feta cheese, bite sized chunks
225g cherry tomatoes, halved
200ml French dressing

Toast the hazelnuts in a hot oven, until skins brown. Tip into a tea towel and rub off the skins. Allow to cool, then  put the hazelnuts in a bowl with the broccoli and cherry tomatoes. Gently toss with the dressing and season with pepper. Salt may not be needed, as the feta is usually salty enough. Top with the feta.

Courgette & Almond soup
From ‘Avoca Soups’

This is a delicious soup – I got the recipe and a bowl from a trader at UL farmers market (Sarah at Chilli loco) – it’s creamy, mild and really tasty.

Ingredients;
50g butter
1 onion, peeled and chopped
1 potato, peeled and chopped
600ml veg stock
3 courgettes, finely chopped
25g ground almonds
125ml double cream, plus extra to serve (could be single if fat conscious…)
125ml milk
Flaked almonds to serve

Melt the butter in a large pan, add the onion and potato and cook over a very low heat for 5 mins. Add the stock, bring to the boil, then reduce the heat and simmer for 20 mins or until the potato is cooked. Add the courgettes, bring back to the boil and simmer for 5 mins. As soon as the courgettes are cooked, remove the pan from the heat and stir in the almonds, cream and milk. Puree in a blender, then reheat gently and season to taste. Serve topped with a few toasted flaked almonds and a swirl of cream.

Creamed French beans
From 100 great recipes – Farmers Market
By Jacqueline Bellefontaine

Ingredients
250g green beans (French or runner)
100ml double or soured cream
1-2 cloves garlic – crushed
½ tsp fresh thyme – chopped
Salt/pepper

1.    Top the beans and tail if required. Cook in lightly salt6ed boiling water for about 10 mins until just tender.
2.    Place the cream, garlic and thyme in a small saucepan and heat. Simmer gently for 5 mins.
3.    Drain the beans and place in a warm serving dish.
4.    Pour over the garlic cream and season. Toss to combine and serve.

Tomato salsa

1 chilli
450g tomatoes, seeded and chopped
3 spring onions, chopped
1 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander
2 tbsp fresh lemon juice
3 tbsp olive oil

Chop the chilli very finely and place in a bowl. Add the seeded and chopped tomatoes, chopped spring onions, parsley and coriander, lemon juice and olive oil. Mix well. Refrigerate and serve cold. Use within 3 days.

Tomato & roasted pepper soup
From ‘Avoca Soups’

1 onion – peeled & chopped
4 tbsps olive oil
1 garlic clove, peeled & finely chopped
750ml veg or chicken stock
400g tomatoes
Sprig thyme
1 tsp tomato puree
Pinch ground cinnamon
2 red peppers, roasted and roughly chopped
1tsp lime (or lemon) juice

The secret of this recipe is in the roasted peppers. This brings out their natural sweetness which gives this soup its extra depth of flavour.

Saute the onion in the olive oil for about 10 mins, until translucent. Add the garlic and cook for 1 min. Then add the stock, tomatoes, thyme, tomato puree, cinnamon and simmer for 20 mins.
Stir in the roasted peppers and then puree the soup in a blender. Reheat gently, add the juice to taste and check seasoning.

Kale is known for it’s health properties and is considered a ‘superfood’

Creamed kale with soy sauce, onion and garlic

Ingredients:

250g kale – thinly chopped, thick stalk removed

1 onion – chopped

2 cloves garlic – chopped

Mushrooms – sliced

Chopped fresh/dried chilli

Butter & olive oil

Cream

1. Heat the butter and oil together in a deep pan.
2. Add the onion, garlic and mushrooms and sauté over a medium heat for about 5-6 mins, until softened. Add chilli if using and fry up for 1-2 mins.
3. Add the chopped kale, soy sauce and just cover with stock. Stir, season with black pepper, and simmer over medium heat for 10-12mins, or until kale has softened and liquid has reduced down.
4. Add some cream and cook with lid off until the cream has reduced.