Mary Sheehan Coming Home To Cook

November 4, 2008

Autumn Recipes

Filed under: home base,Recipes — admin @ 8:05 pm

These are the recipes I used for the cookery demo at Seed Savers Apple Harvest Day. Enjoy!

Stuffed Rainbow Chard – gluten free

  • 12 large chard leaves, washed and trimmed, take off  stem
  • 1 onion, diced
  • 1 large courgette, diced
  • 3 cloves minced garlic
  • 1/2 Georgian chestnut squash, steamed
  • 4 large waxy potatoes, peeled, diced and steamd until tender
  • sprigs of fresh thyme, sage and oregano
  • 1 cup chopped basil
  • 3 apples, diced
  • 12 tomatoes
  • 4 Tbl. olive oil
  • 1 cup grated hard goat cheese

Saute the onion, garlic and courgettes in olive oil. In a large bowl add them to the steamed potatoes, herbs,chopped basil and apples. Sprinkle with sea salt and ground black pepper.

Georgian chestnut squash has a very thick skin but the “flesh” cooks very quickly, steaming until done takes about 15 minutes. It will fall out of the shell. (The shell would be beautiful for stuffing and displaying on a holiday table).  However, any squash can be used for this recipe. Steam until done, scoop out of shell and mash until creamy. For this recipe I left it plain for the demo and the possibility of various diets but you can add 3eggs and 1/2 cup light cream to make a mousse.

On a flat surface, lay out a leaf of rainbow chard. Spread a heaping spoonful of squash evenly, covering the leaf.  Towards the wide end of the leaf drop a dollop of the vegetable mixture and roll.

To make a tomato sauce with fresh tomatoes boil water in a saucepot. Drop in the tomatoes. When you see the skins beginning to pucker, (about a minute depending on size) take them out with a slotted spoon and drop in very cold water. The skins will peel off, then core and dice.  In a Tbl. of olive oil add 2 cloves of chopped garlic and 1 diced shallot until soft. Add tomatoes and your herbs of choice.

Lay the sauce in the bottom of a rectangular baking pan and top with the stuffed leaves, covering with the grated cheese. Bake in a 180 degree oven for 40 minutes.


You can’t get any easier than this! This is a great snack or dessert for kids. Add your sweetener of choice. The sweeter the apples, the less sweetener needed.

Makes 3 cups:

  • 8 apples, peeled, cored and chopped.
  • 1/2 cup water.

Place apples in a heavy stock pot and add water. Simmer until apples break down. Mash with a fork or potato masher.

Experiment with ground cloves, fresh minced ginger, cinnamon or grated nutmeg for something extra special. Usie ground spices or place whole cloves, cinnamon sticks and chopped ginger in a cheesecloth and add to apples while they are cooking. While cooling, leave the bag in the sauce until cool then remove.

Honey Mustard Viniagrette

  • 1 cup light olive oil
  • 1/2 cup spring water
  • 2 Tbl. white wine vinegar
  • 1 Tbl. spicey Irish mustard
  • 1/2 Tbl. honey
  • herbs of choice: tarragon, fennel or dill are nice in this recipe.

Whip all ingredients together until creamy and smooth.

Apple Crisp or Crumble

  • 8 apples, peeled, cored and chopped.
  • 2 Tbl. plain flour
  • 1 tsp. ground cinnamon
  • Juice of 1 lemon
  • 1/2 cup white sugar
  • Mix all of the above. Place in a buttered baking dish and top with this delicious crumb topping that can also be used to top a tart.  It’s on page 76 in Coming Home To Cook.
  • Crumb Topping:
  • 1 cup chopped walnuts
  • 1 cup light brown sugar
  • 2/3 cup plain white flour
  • 1/2 cup rolled oats
  • 1 tsp cinnamon
  • 8 Tbl. cold, chopped butter

Mix all together, place over apples and bake at 180 degrees for 35 minutes.

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