Back to School with Burleigh
As we enter September with the busyness of children going back to school and life returning to a more familiar sense of normal, nights are drawing in and we long for cosy suppers as a family following the rush of our 9-5 and schedules becoming bursting with social events once more.
Burleigh brings to you a range of recipes, suitable for the whole family, to ease us back into our familiar routines; helping you enjoy family time around the table, laden with Burleigh.
Karen of Lavender & Lovage has very kindly shared these recipes with us, inspired by produce of the season and here to share with you the burden of feeding the family and bringing you wholesome recipes for all to enjoy. Whether it be a recipe for a midweek meal, a family lunch now that we can host once more or even a sweet treat; Karen focuses on the best seasonal produce; beautifully served upon our Dark Blue Felicity and Palisade.
Karen’s interest in food started from a very early age; greatly influenced by her grandmother and mother. She remembers tables groaning under the weight of home-baked pies, cakes, scones, tarts, preserves, jams, pickles and bread. Cooking was seasonal and she fondly remembers looking forward to the new season’s produce with anticipation – the seasons marked the year and the feasts that came with it. Karen has always been passionate about seasonal food, something that she attempts to highlight with her writing, photography, recipes and food articles.
‘My recipe for Welsh Rarebit makes a wonderful back to school midweek supper dish. It’s easy to make, and you can make the “rarebit” topping beforehand, then store it in the fridge until you need to use it!’
Prep time: 15 MINUTES
To cook: 5 MINUTES
- 4 slices of bread, toasted (brown or white)
- 25g butter
- 225g Cheddar cheese, crumbled or grated
- 100ml Milk or beer
- 1 large egg, beaten
- 1 teaspoon English mustard powder
- 4 to 5 splashes of Worcester sauce
- Put the butter, cheese, milk, beaten egg, mustard powder, and Worcester sauce in a saucepan and heat over a gentle heat, stirring all the time.
- Keep cooking and stirring the mixture until it is the consistency of thick cream. Take off the heat and allow to cool.
- At this stage, you can store the rarebit mixture in a covered container in the fridge until needed.
- When you want to make the rarebit, toast the bread, and lay it on a large, lined baking tray.
- Spoon the rarebit mixture over the toasted bread, spreading it right up to the edges, so no bread is showing,
- Place under a grill and cook until the cheese rarebit mixture is golden brown, melted and bubbling.
- Serve immediately with salad leaves for a light lunch or serve with chutney for tea or supper.
Baked Artichoke, Tomato & Red Pepper Pasta
Prep time: 15 MINUTES
To cook: 35 MINUTES
- 350g penne pasta
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 red pepper, trimmed and finely chopped
- Sea salt and pepper, to taste
- 4 cloves garlic, finely chopped
- 100ml sour cream
- 100g cream cheese, at room temp
- 50g grated Parmesan
- Lemon zest from 1 lemon plus 1 tbsp lemon juice
- 250g frozen sliced mushrooms, or 250g drained tinned mushrooms
- 1 x 400g tin artichoke hearts, drained and halved
- 60g cherry tomatoes, halved
- Cook the penne pasta according to package directions, then drain the pasta.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, red pepper, salt and pepper to taste and sauté stirring occasionally, until the vegetables are cooked, about 5 to 6 minutes.
- Add the garlic and cook for a further 1 to 2 minutes.
- Pre-heat the oven to 180C/350F/Gas mark 4.
- In a large bowl, combine the sour cream, cream cheese, Parmesan, lemon zest and lemon juice; stir in the onion and red pepper mixture.
- Add the pasta to the bowl and mix well to coat. Stir in the mushrooms, artichokes and the cherry tomatoes before adding half of the mozzarella.
- Spoon the pasta mixture into a casserole dish or an enamel pie tin. Sprinkle with the remaining mozzarella and bake for 10 minutes until the pasta is bubbling and golden brown.
Lemon & Sultana Scones
- 225g self-raising flour
- 1 teaspoon baking powder
- pinch of salt
- 50g butter
- 25g caster sugar
- 75g sultanas
- Zest and juice of 1 lemon
- 1 egg beaten with 150mls (1/4 pint) milk or buttermilk (keep a little back to glaze the tops of the scones)
These delightful lemon and sultana scones are the perfect for elevenses through to your afternoon tea; or even for a lunch box treat. The recipe is based on Karen’s mother's recipe and is so easy to make, with the scones being on the table in under half an hour. Best served warm with a smear of butter and maybe a dollop of jam and/or cream for extra indulgence.
- Preheat oven to 230C/450F/Gas mark 8
- Sift together the flour, salt and baking powder into a bowl and add the sugar and butter. Rub in the butter until the mixture resembles fine breadcrumbs
- Add the sultanas, lemon zest and then gradually mix in the lemon juice and the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones
- Roll out the dough to about 1/2″ thick, then cut out 2″ rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up
- Arrange scones on baking sheets then brush tops with the milk and egg mixture. Bake for 8 to 10 minutes, until well risen and lightly golden. Cool on a wire rack