Below is an updated list for 2015 from David Killick at Dagnall Allotment Society, with the items they have for sale at the Dagnall Hut, which is now open each Sunday from 10am til 12noon. There is also a flyer to download which gives details of membership etc:
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Site Layout Plan now added to Documents Section.
A site layout plan showing plot numbers and locations has now been added to the documents section on the web site. Hope you find it useful !
Winter Rhubarb Cake
Equipment
A 9in cake tin, buttered, lined with baking parchment, then greased again and dusted with flour.
Ingredients
500g/1lb 2oz forced rhubarb, sliced into 2cm/1in sticks
200g/7oz butter, softened
200g/7oz caster sugar
4 eggs
2 tbsp milk
100g/3.5oz self raising flour
100g/3.5oz ground almonds
2 tbsp raspberry jam
1 tbsp lemon juice
Preheat the oven to 180C/350F/gas 4. Line a baking sheet with baking paper and scatter the rhubarb sticks on it in a single layer. Bake until they partially soften, then allow to cool.
When cool, scatter half over the base of the prepared cake tin.Put butter, sugar, eggs, milk, flour and almonds into an electric mixer, and beat until you have a firm batter. If making the cake by hand, beat the butter and sugar together first, beat in the eggs one by one then fold in the flour and ground almonds.
Gently stir in the remaining rhubarb so it is distributed into the batter but does not break up. Turn the cake batter into the tin and bake for 45-55 minutes or until it feels springy to the touch – this will be a soggy cake but it should be cooked properly so insert a toothpick and pull it out – it should not have any wet cake batter on it.
Cool the cake, then turn it out. Put the raspberry jam in a pan with the lemon juice and melt over a low heat. Pass it through a sieve then paint it over the surface of the cake. Serve warm, if you like, as a pudding with whipped double cream.
Credit: Rose Prince’s baking club. Saturday Telegraph 17th Jan 25
Oven Roast Roots Fritata
Ingredients (Serves 4-6)
600g mixed winter veg such as
shallots or onions, carrots, pumpkin or squash,
parsnip, celeriac, beetroot, potatoes
1 large garlic clove finely chopped
3 tablespoons of rapeseed or olive oil
7 large or 8 medium eggs
A handful of mixed herbs such as
curly parsley, chives, and thyme finely chopped
About 20g Parmesan or other well-flavoured hard
cheese grated
Sea salt and freshly ground pepper
Pre-heat the oven to 190 degs gas mark 5. Meanwhile, prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 5mm slices; peel squash or pumpkin, deseed and cut into 2-3cm cubes; peel parsnip and celeriac and beetroot and cut into 1-2cm cubes; cut potatoes into 1-2cm cubes.
Put all the veg into an ovenproof dish, about 23cm square. Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the veg are all tender and starting to caramelise in places.
Beat together the eggs and the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter over the grated cheese. Return to the oven for 10-15 minutes until the egg is all set and the top is starting to colour. If your oven has a grill you can use that to accelerate the browning of the top. Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold. Perfect lunchbox fare.
From :River Cottage Veg Everyday. Hugh Fearnley-Whittingstall