Trinity Hospice » Dine at Mine ~ Recipes

Dine at Mine ~ Recipes

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Tzatziki by Trinity Voluntary Services Manager, Anne-Marie

350g/12oz Greek yoghurt
1 cucumber
2 tbsp lemon juice
2 cloves of garlic, grated finely
1 tbsp mint or dill finely chopped
dash of extra virgin olive oil
paprika, for sprinkling

Peel and de-seed the cucumber before grating. Squeeze out the excess liquid of the grated cucumber. Combine the yoghurt, cucumber, lemon juice, garlic and mint/dill. Add a dash of olive oil and sprinkle with paprika. Season if necessary.

Onion Tartlets by Trinity Volunteer, Charlie
Serves 4

500g sliced onions- not chopped
1 pack puff pastry
handful of pinenuts
handful of chopped basil
grated Gruyere, Emmenthal or similar cheese
olive oil
anchovies (optional)

Heat oven to 220c. Cook sliced onions and cook on a low heat in a couple of tablespoons of olive oil until caramelised. Roll out pastry and cut into discs, depending on how large a starter you require or how many people you wish to feed. Prick the pastry discs all over.

Lightly toast the pinenuts and add this with the basil to the onion mixture. Season to taste. Divide mixture between discs leaving a 1cm gap around the edge. Brush edges with milk or beaten egg. Sprinkle with the cheese and top off with a couple of anchovies. Bake for around 15 mins. Serve hot or warm with a dressed green salad.

Red Lentil, Chickpea & Chilli Soup

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes , whole or chopped
200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
small bunch coriander roughly chopped (save a few leaves to serve)
4 tbsp Greek yogurt , to serve

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

Warm Spinach, Shallot & Baby Beetroot Salad

250g shallots
2 tbsp extra-virgin olive oil
Bunch of small raw beetroots, leaves reserved to serve
4 large garlic cloves, thinly sliced
75g walnut pieces
350g baby spinach, washed and dried
2 medium fennel bulbs, trimmed and thinly sliced

For the pink peppercorn dressing:
1 tsp dried pink peppercorns
1 tbsp cider vinegar
5 tbsp medium olive oil

Preheat the oven to 190C/fan170C/gas 5. Toss the shallots with half the oil and a sprinkling of sea salt in a roasting tin and roast for 30 minutes.Meanwhile, put the beetroots into a saucepan of cold salted water and bring to the boil. Simmer for 15 minutes or until just cooked, then drain and pop out of their skins.

After 30 minutes, add the garlic to the roasting shallots, drizzle with the remaining tablespoon of oil and roast for a further 10 minutes. Add the beetroots and walnuts, toss to coat in the oil and roast until the garlic is golden – a further 5-10 minutes.

Put the spinach in a large salad bowl and scatter with the fennel. To make the dressing, crush the peppercorns and 1/4 teaspoon of salt, and mix in the vinegar. Whisk in the olive oil a little at a time. Spoon the shallots, garlic, walnuts and beetroots onto the spinach and fennel, and pour over the dressing. Add the beetroot leaves, toss everything well and serve warm.

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Dine at Mine ~ Recipes

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