Dry as a bone

Dry as a bone

The Bureau of Meteorology has just declared an El Nino on the Eastern seaboard of Australia this Spring  Read more on this….. Well it seems that this has already started with the added knock on of climate change. In Wherrol Flat the old timers are seeing definite changes that have increased in just the past few years – ie less rainfall, more fires.

To read more what causes El Nino see this information….

So our local growers in August 2018 have been showing us their crops and what the dry has done to them. Without water many are having to turn to town water. One grower tells us this means he will get a quarterly bill for $6,000 from using town water on his crops. Others lucky enough to be located on rivers are on restrictions for pumping water. Often barely enough to water their crops properly.

Cherry tomatoes Aug 2018

 

So we know the cherry tomato.

 

 

 

 

 

 

 

 

Pictures are more powerful than words so take a look at what the growers of our food are facing. These were taken in Horsley Park, Sydney.

Cherry tomatoes dried stands Aug 2018Cherry tomatoes dried Aug 2018Cherry tomato rows

 

 

Avocadoes from Comboyne

Avocadoes from Comboyne

Ron the grower talking with Anton

Ron the grower talking with Anton

Avocadoes like well drained soil and there is a higher altitude are north of Sydney, north of Taree known as Comboyne. The town is small and quaint and if you drive through a wonderful Cafe to have lunch.

Ron avocadoGrower Ron Lindsay is following a passion with growing his avocado trees whilst renovating a former cheese making warehouse into his home, cafe and maybe a home brew …… mmm have to say their guacomole was dynamite, extra garlic, would go great with a home brew beer…of things to come.

So we thought you  might like to see where your avocadoes are grown.

Where is Comboyne?

Where is Comboyne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Three photos showing country avocadoes are grown in and the trees.

Avocado trees Aug

 

 

 

 

Ron Avocado country ComboyneRon avocado tree

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Country Valley Dairy in Picton needs your help

Country Valley Dairy in Picton needs your help

Country Valley in Picton is suffering through a bad drought. This dairy farm with its own dairy makes and distributes Country Valley milk, yoghurt and cream – and is the last remaining dairy farm in the Sydney basin.  The drought is forcing John to buy hay throughout winter, which will cost him $1350 per cow.  He needs help: sponsor a cow, and bring your family on a farm visit to Picton, just 2 hours south of Sydney. Read his story below and contact him via Facebook (@CountryValleyMilk) or phone 02 4677 2223 to make a donation, big or small…read on below photo.

Country Valley farmer needs your help

John Fairley is a 5th generation dairy farmer in Picton.  The farm was established nearly 150 years ago and is now one of the last remaining dairies in the Sydney basin.  “With the urban sprawl getting ever closer, the harder it becomes to keep places like Picton rural. However, farming is more than a job, it is a way of life and it effects the lives of more than just the families who farm. To us it is not just about dollars and cents but about our heritage and the way we want to see our valley stay as farm land”, says John.

After deregulation of the milk industry in 2000, farmers like John were paid 26c per litre by the milk processors.  Which much of NSW in drought, John decided to become ‘Master of his own Fate’: he built his own dairy and started selling milk and yoghurt under the Country Valley brand into the Sydney and Canberra markets. It didn’t take long before he started buying milk from nearby farmers, paying them 20% more than what they got from the processors.

Country Valley went on to win prizes at the Royal Easter Show, and Pepe Saya uses Country Valley cream and milk to make his premium cultured butter.

For a few years, Harvest Hub sold Country Valley products.  Our members loved the creamy taste of the fresh milk and the thick yoghurt (without gum) – until the NSW Food Authority tightened the compliance requirements for storing and transporting dairy products which made it prohibitively expensive for small distributors like us.

However, times are lean on the farm right now.  Picton, and the wider Wollondilly shire, are in drought. Says John: “The time has come to swallow my pride and ask for help. The realisation that we will be fully feeding cows, all winter, has arrived. Even if it rains next week and we get crops in, it will get cold and we will still have no feed. My 83-yr. old Dad said he has never seen it worse than this.

“One of our options we put on the table to get through the drought was to shut the dairy down. I just can’t do it.

“We have developed the herd over time, milking daughter after daughter. We all grew up helping our Dad’s and Grandfathers on weekends and school holidays. The dairy is a part of who we are. ‘It takes a tribe to raise a child’ resonates with me.

“I want my grandkids to help my son and maybe my daughter in the future.

“I am asking our supporters of Country Valley to adopt a cow or a calf, to help my family get through to Spring. Any amount, with enough people, will help. You will receive a photo of your cow which you can name if you like. Then we are offering a visit to the farm on a roster basis over time. You can introduce yourself, to the cow that is, and me as well of course. You can milk a cow which might not necessarily be yours, depending on the timing. We finish the day by helping to feed the calves and choose a sample bag to take home.

“I have estimated that it will cost $1350 per cow to feed her until the end of September. And I have 130 cows to feed! This is by no means a minimum amount for adoption. I’m just trying to let you know the scale of my problem.

“Anyone kind enough to help out please email me at johnfairley@countryvalley.com.au with your details and we can register you in the Cow Diary. Or call 02 4677 2223 and ask for Sally or Tom in business hours. Any help will be greatly appreciated”.

With the holidays –  something for the kids

 

Corn Husk doll  

Corn Husk Doll

Make a Corn Husk Doll taking 1 hour.

How to make corn husks  VIDEO corn husks

 

CRAFT MATERIALS:

  • Dried corn husks or tamale wrappers (available at grocery stores)
  • Twine or string
  • Scissors
  • Pipecleaners
Instructions:
  1. Soak the dried corn husks (approximately 20 per doll) in warm water for about 10 minutes to soften them, then blot them dry. Next, gather twenty 10-inch lengths of twine and tie an overhand knot at one end.

    2. Trim the husks so that they are each about 8 inches long. Then sandwich the knotted twine between 4 or so husks and tightly tie another piece of twine around the bundle just above the overhand knot.

    3. Make the doll’s arms by rolling up a pipe cleaner in a husk (arms into position). Roll up 2 more husks (without pipe cleaners). Then braid the three together and tie the ends with twine.

    4. Take the bundle from Step 2 and peel down the husks (as you would a banana) to create a head and expose the hair. Tightly tie the bundle where the neck should be, then insert the arms.

    5. Braid together 3 rolled husks (without a pipecleaner) for each leg. Then use 2 of the inner husk ends to tie the tops of the legs to the dolls. Trim the remaining husk ends an inch below where the legs are attached.

    6. Snugly wrap a single husk around the doll’s hips, tying the ends together to secure it. Trim the knot tails.

    7. Now it’s time to dress the doll. If making a girl, go right to Step 8. For a boy doll, create leggings by wrapping a single husk around each leg and tightly tying twine around the very top. Then fringe the leggings by making a series of short snips along the outer sides.

    8. For a skirt, sandwich the doll’s body from the hips up with a few husks and secure them to the waist with twine. Then peel down the husks. For a girl doll, leave the skirt long; for a boy doll, trim 2cm from the waist. Finally, drape husks over the shoulders. Crisscross the ends in front and in back of the doll and sash them around the waist with twine.

Rocket

Rocket

rocket

If you dig into your recipe books you will find the name of Mediterranean greens known as ‘arugula’ or known in Australia as rocket. For those that love learning the species name – Eruca sativa of the mustard family and the reason it has a peppery flavour. [pronounction]

Eating ‘real food’ and especially greens we know provides great fibre. There are a number of benefits eating rocket. Great to see mainstream medicine promoting more about nutrition and a good discussion is here if you wish to know more – Medical News Today. 

They mention:

Leafy greens contain an antioxidant known as alpha-lipoic acid that has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative stress-induced changes in patients with diabetes.

RECIPES:

Fruit and Rocket Salad

Potato and Rocket Pizza

Rocket pesto

Rocket and parmesan frittata

 

Fruit and Rocket Salad

Fruit and Rocket Salad
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 apple & 1 pear, orange and apple, nectarine and mango,
  • 100gms of rocket
  • 1 fistful each of nuts (walnuts and almonds) or if nut free use seeds such as pumpkin or sunflower seeds
  • 1 tbs of parmesan cheese, grated or shaved)
  • 3-4 tbs olive oil
  • 1 tbs lemon juice
  • salt and freshly ground black pepper
Instructions
  1. Leave on or remove skin of fruit as needed. Slice the fruits and pour the lemon juice on them, to prevent discoloration. Place the rocket in a salad bowl. Drizzle with extra virgin olive oil just to coat.
  2. Add the salt and black pepper and toss well. Scatter the nuts or seeds. Serve with parmesan cheese on top.
  3. Hint: Avoid soaking the salad so keep the dressing for adding separately.

Potato and Rocket Pizza
Potato and Rocket Pizza
 
Author:
Recipe type: Pizza
Serves: 3-4
Ingredients
  • 1 quantity Basic pizza dough – see recipe below
  • ⅔ cup rocket mixed with cashew and parmesan
  • ½ tbs olive oil
  • 350g potatoes, unpeeled
  • olive oil cooking spray
  • 50g rocket
  • For the Pizza dough:
  • 1 cup warm water
  • 1 tbs honey
  • 1-1/2 tbs olive oil
  • 1 tbs dry milk
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 cups flour (All purpose)
  • 1 cup semolina flour
  • 1 tbs corn meal
  • 3 tsp yeast
Instructions
  1. Preheat oven to 200°C. Grease a 30cm round pizza tray.
  2. Place base on prepared tray. If Using fresh dough roll dough into a 30cm round. Place on prepared tray. In a food processor put ½ tbs oil, rocket, cashews and parmesan and blend.
  3. Spread with rocket dip. Thinly slice potatoes. Place, in a single layer, overlapping slightly, over dip. Spray potatoes with oil. Sprinkle with salt and freshly ground black pepper. Bake for 15 to 20 minutes or until pizza base is crisp.
  4. Top with rocket and serve
  5. To make Pizza dough
  6. Either make in the bread machine. Remove when done, put dough in a greased bowl and cover. Rise in warm area till ready to roll out.
  7. If by hand, mix water with yeast (wait 5-10 minutes). Add all other ingredients and mix, add yeast. Mix till forms a dough ball. Remove and knead 8-10 minutes. Then put in greased bowl, cover & rise. Roll out and put in pan sprinkled with a little corn meal.

Rocket pesto
Rocket pesto
 
Author:
Recipe type: Sauce
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90gms toasted almonds
  • 1 lemon, juice
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper.

Rocket and parmesan frittata
Rocket and parmesan frittata
 
Author:
Recipe type: Frittata
Serves: 4
Ingredients
  • 7 large eggs
  • 1 leek, a finely sliced
  • rocket leaves, roughly chopped
  • ½ cup parmesan, grated (keep some for grilling)
  • salt and pepper
  • 1 tbs olive oil
  • fresh rocket to serve
Instructions
  1. In a bowl crack eggs then beat adding rocket leaves and parmesan. Season with salt and pepper. Turn on grill high heat.
  2. In a fry pan heat 1 tbs olive oil adding leek and sweat 1 minute and add mixture. To have all egg cook lift edges with a spatula and let the egg run into the space. When near finished put some additional parmesan on top, cover handle with alfoil and pop under grill and watch closely while lightly browning the top and the cheese melts. Serve with fresh rocket

 

Sugar Plums

Sugar Plums

Now the Sugar plums, for the smaller children, simply slice open, take out pip and pop them together. The story of the ‘Sugar Plum’ fairy is a must along with the dance from the ‘Nutcracker Suite’  written in 1891-92 by Tchaikovsky. There is a story version on CD for adults and kids also motion picture. The kids will be glued to the story.

RECIPES:

  • Sugar plum Crepes
  • Sugar plum crumble 
  • Sugar plums with mascarpone custard

 

Sugar plum Crepes

Sugar Plum Crepes
 
Author:
Recipe type: Dessert
Ingredients
  • For the Crepes:
  • 2 tbs butter, melted and cooled slightly (I browned this first, which probably won’t surprise you)
  • ½ cup milk (fat level shouldn’t matter, but I use whole)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Two pinches of salt
  • Few gratings fresh nutmeg
  • 2 tbs honey
  • For the Plums:
  • 10 plums, pitted and cut into quarters
  • 1 tbs unsalted butter
  • 1 tbs honey
  • Pinch of ground cinnamon
  • Juice of half a lemon
  • For the Asssembly:
  • 1 cup ricotta cheese
  • 3 tbs fresh mint leaves
  • Toasted and chopped pistachios or almonds
  • Additional honey, if desired
Instructions
  1. To Make crepes: In a blender, combine crepe ingredients. Cover with plastic wrap and refrigerate for an hour.
  2. Preheat a crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. Pour ¼ cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.
  3. To Prepare filling: Melt the butter in heavy, large frypan over a moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.
  4. To Assemble: Lay a crepe on a plate. Dollop a couple spoonfuls of ricotta down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios and mint, if using. Drizzle with extra honey, if desired. Fold crepe sides over each other, so that they slightly overlap. Garnish with extra mint.

 

Sugar plum crumble 

Sugar plum crumble
 
Need 1kg of sugar plums
Author:
Recipe type: Dessert
Ingredients
  • 150g of plain flour
  • 50g almond meal
  • 150g sugar
  • 50g dark brown sugar
  • ½ tsp of ground cinnamon
  • ½ tsp of ground cardamom
  • 120g of melted butter
  • 1kg of sugar plums
Instructions
  1. Preheat the oven to 190C.
  2. In a bowl, whisk together 150g of plain flour, 50g almond meal, 100g sugar, 50g dark brown sugar, ½ teaspoon each of ground cinnamon and ground cardamom. Slowly drizzle in 120g of melted butter and mix with a fork until it forms small crumbs. Break up any large crumbs so that none is bigger than 1cm. Pit and quarter 1kg of sugar plums and toss in a bowl with 50g of sugar. Spoon the plums into buttered individual ovenproof moulds and sprinkle the crumbs evenly on top.
  3. Bake for 30 minutes until the fruit is bubbling and the crumble is crisp.

 

Sugar plums with mascarpone custard

Sugar plums with mascarpone custard
 
Author:
Recipe type: Dessert
Ingredients
  • 250ml (1 cup) dry marsala wine
  • 1 vanilla bean, split
  • 2 cinnamon sticks
  • 500g small sugar plums (order more)
  • 75g caster sugar
  • 2 tsp arrowroot
  • Mascarpone custard – see recipes below
  • 2 eggs
  • 75g castor sugar
  • 1 tsp cornflour
  • 1½ tsp vanilla extract
  • 250g mascarpone
Instructions
  1. Preheat oven to 180°C.
  2. Place the marsala, vanilla, cinnamon and sugar plums in a baking dish and sprinkle with the sugar. Bake in the oven for 20 minutes then drain juice into a saucepan and place plums in a serving dish. Combine the arrowroot with a little cold water, add to the plum juice, then cook over low heat, stirring until thickened. Pour over the plums and allow to cool.
  3. To make the mascarpone custard:
  4. Place the eggs, sugar, cornflour and vanilla in a bowl and whisk to combine. Place the bowl over a pan of simmering water and beat until thick.
  5. Remove the mixture from the heat and beat over a bowl of iced water until cool. Stir in the mascarpone. Serve with the cooled sugar plums.

 

Dine Below the Line at Macquarie Uni

Dine Below the Line at Macquarie Uni

Dine Below Line Library Staff Macquarie uniLibrary staff at Macquarie Uni get involved in ‘Dine Below the Line’ lunch.

 

What is ‘Dine Below the Line’ with local, fresh produce!

Macquarie University students want to raise awareness about poverty and sustainable food systems. A group do this by hosting or participating in a ‘Dine Below the Line’ event. At these events they learn heaps, meet new people with similar interest in eradicating global poverty but also help raise funds to feed those less fortunate than them.

Library Charity Lunch

The Macquarie student group hosted a youth-led anti-poverty NGO Oaktree ‘Dine Below the Line’ meal event at $2 a head using fresh local produce from Harvest Hub.

We enjoyed some delicious ratatouille pasta and pumpkin and spinach salad, with ingredients supplied by food social enterprise Harvest Hub. Ingredients cost us just $20 – bringing us to less than $2 a head for the lunch. 

In total, we raised $319.28 – more than double our target!! This money will provide much needed funds for anti-poverty NGO Oaktree’s initiatives.”

Recipes:

Ratatouille

Roasted pumpkin salad

 

Ratatouille

Ratatouille
 
Note: this version is a little more tomato-based than the usual recipe to provide enough liquid for the fettucine
Author:
Recipe type: Casserole
Ingredients
  • 3 Brown onions, sliced
  • 800gms Eggplant, cubed (not skinned)
  • 800gms Green capsicum , seeded & cut
  • 800gms Zucchini, sliced
  • 3kg Cooking tomatoes, roughly cut
  • 4-5 Garlic cloves (crushed)
  • Seasoning (salt & pepper)
  • Dried herbs (e.g. rosemary, thyme, oregano)
  • 30ml Olive oil
  • ½ bunch Basil leaves
  • Water or stock as needed
Instructions
  1. In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
  2. Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
  3. Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
  4. Check if the mixture has enough liquid, and add water or stock if needed.
  5. Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture - don’t let it go to mush).
  6. Before serving, shred the basil leaves and stir into the ratatouille.
  7. Serve with fettucine and a salad.

 

Roasted pumpkin salad

Roasted pumpkin salad
 
Author:
Recipe type: Salad
Ingredients
  • 3kg Butternut pumpkin, skinned, seeded and roughly cut
  • 1 Spanish Onion, peeled and thinly sliced
  • 500gms Baby spinach leaves, washed and well-drained
  • Salt, pepper, vinegar & oil
Instructions
  1. Pre-heat grill to High
  2. In a large bowl, mix pumpkin pieces with salt, pepper and olive oil. Spread on baking tray and place in oven, about 5-10 cm below the hot grill. The idea is to blacken part of the pumpkin without over-cooking.
  3. After 10 minutes, turn the pumpkin pieces and put back under the grill. From this point, watch carefully to not over-cook the pumpkin. Remember, they will continue to cook for several minutes after you take them out of the oven.
  4. Let the pumpkin cool down to lukewarm, and then mix with baby spinach leaves in a serving bowl.
  5. At the last minute, sprinkle with dressing of olive oil and balsamic vinegar (or serve separately). Alternatively, you can make a dressing of soy sauce, white vinegar, sugar and chilli.
  6. Bon appetite!

 

 

 

 

 

 

 

Silverbeet

Silverbeet

Silverbeet

Silverbeet is also known as Chard.

This is one of the greens you should include in meals a couple of times a week. Loaded with folate, fibre, and Manganese which is good for brain and nerve function. It likes the cool of the evening so we will soon be coming to an end with them.

How to Store

They do not like to be near heavy breathers of the ripening hormone-  ethylene so don’t put them near tomatoes, rockmelons, bananas.

Oh, if they wilt pop them into a basin of cold water with ice cubes. Swish and then take out , shake and paper towel dry. They bounce back.

They last, if kept correctly, up to a week. So make sure kept dry. Pop into paper towels then into closed bag.

Recipes

  1. Braised Silverbeet – Acelgas Guisadas  
  2. Swiss Chard cake –  a Lebanese recipe
  3. Swiss chard patties
  4. Turkish Gozleme – like a calzone

Braised Silverbeet – Acelgas Guisadas  

Braised Silverbeet - Acelgas Guisadas
 
Author:
Recipe type: Braised
Serves: 2
Ingredients
  • 2 onions sliced
  • 1 tbs vegetable oil
  • 4 silverbeet stems removed, leaves washed and sliced into ribbons
  • ½ cup beef broth
  • salt and freshly
Instructions
  1. Prepare the barbecue. Brush the onions with the oil and grill them, turning often, till they are nearly softened and lightly browned - 8 to 15 min. Heat a large fry pan over high heat. Add in the Swiss chard, onions and the stock. Cook rapidly, stirring frequently, till the chard is wilted and the liquid has evaporated - about 5 min. Season with salt and freshly ground black pepper. Serve at once.

Swiss Chard cake –  a Lebanese recipe
Swiss Chard cake - a Lebanese recipe
 
Author:
Recipe type: Cake
Serves: 4
Ingredients
  • 7-8 large Swiss chard leaves
  • ¾ cups of medium-grain rice, such as Sushi rice (or Turkish or Egyptian or Italian)
  • 1 ½ cups of Italian parsley, chopped very fine (stems discarded)
  • ¾ cups of fresh mint
  • 1/1/2 cups of tomatoes, chopped in fine dice
  • ½ cup of onion, chopped fine
  • ½ tbs hot paprika (optional)
  • ¼ cup of pine nuts (optional)
  • ⅓ cup of fresh lemon juice (or more, as needed)
  • ¼ cup of olive oil
  • salt, pepper, to taste and a dash of allspice and cinnamon
  • tomato peel and extra mint leaves for garnish
Instructions
  1. Preheat oven 190C.
  2. Using a sharp knife, deftly remove the thick chard stalks, putting them aside to use later for the stalks salad. Drop the chard leaves in rapidly boiling water for a few seconds; remove from the water and dry on towels on a flat surface. Fill a pot with salted water (about 4 cups) and bring to a boil; as soon as it boils, drop the rice in the water and cook for 10 minutes or until it is halfway cooked, tender but still firm to the bite; remove and drain well. Sprinkle the spices on the chopped onion and mix well; add the rice to the onion and all the other ingredients.
  3. Take a pan measuring about 22cmX7cm and cover with foil; lay the swiss chard leaves at the bottom of the pan, about ⅓ of them, making sure the leaves are hanging out (to use at the end to fold them over the stuffing). .Place ⅓ of the stuffing mixture on top of the chard leaves. Cover with a few chard leaves. Place ½ of the remaining stuffing over the leaves. Cover with the remaining leaves. Place the remaining stuffing and cover with the leaves hanging on the sides. Pour a small cup of water on top. Cover the pan with foil and bake for about one hour. Remove and cool on the counter and then store in the fridge; serve at room temperature. It will keep for one week refrigerated

Swiss chard patties
Swiss chard patties
 
Author:
Recipe type: Patties
Serves: 2
Ingredients
  • ½ cup cooked Swiss chard, chopped
  • 1 cup bread crumbs
  • ¼ cup Parmesan cheese
  • 1 egg, slightly beaten
  • Salt and pepper to taste
  • 1 cup olive or cooking oil
Instructions
  1. Drain chopped cooked chard well. Mix thoroughly with crumbs and cheese. Add egg and seasonings. Shape into patties about 1.5cm thick. Fry in hot oil until golden brown on both sides.

Turkish Gozleme – like a calzone
Turkish Gozleme – like a calzone
 
Author:
Recipe type: Pastry
Serves: 2
Ingredients
  • 2 cups plain flour
  • ½ sachet dried yeast
  • olive oil
  • 4 leaves silverbeet
  • 200g Minced Steak (leave out for vegetarian version)
  • 1 tbs Taco Seasoning mix
  • 100g feta cheese
  • Dried chilli flakes
  • ½ Lemon
Instructions
  1. In a medium bowl combine floor and yeast with a pinch of salt. Add tepid water a small amount at a time mixing until a soft dough has been produced. Remove from bowl and kneed on a floured surface until dough is smooth and elastic. Wash and dry bowl, put 1tbls of oil in the bottom to stop dough sticking, return the dough to the bowl, cover bowl with cling film and leave in a warm place for 1 hour or until dough has doubled in size. Whilst dough is rising, chop enough silver beet leaves for 1-2 cups. Wilt in a non stick pan with a small amount of water (1-2 mins). Remove from pan and cool.
  2. Brown minced steak in a fry pan with a small amount of olive oil. Add 1 tbs of Taco seasoning mix. Fry briefly, then add .1/4 cup of water. Cook until the meat is fairly dry again. Remove from pan and cool.
  3. When dough has risen, kneed briefly again and roll out until thin and round. Place enough of the wilted silverbeet to create a single layer over half the dough. Sprinkle with cooked mince meat and crumble fetta over the meat and silver beet. Sprinke with dried chilli flakes to taste. Fold the dough over and seal edge by pressing together. Heat fry pan, add 1 tbs of Olive Oil. Place gozleme in pan and cook until brown on one side and turn over. Cut into wedges using a knife or pizza cutter. Place on a plate and squeeze lemon over the top. Serve.

 

 

 

Farm Recipes Week 1738

Farm Recipes 1738

Farm Recipes Week 1738

  1. Cauliflower Leek Soup – Cauliflower grown in Freemans Reach & Leek Peats Ridge, NSW
  2. Thai chicken pizza – Snowpeas from Kemps Creek
  3. Spicy Warm Nadine Potato Salad – Potato from South Australia
  4. Eggplant and Potato – Eggplant from Queensland
  5. Cauliflower pancakes – grown in Freemans Reach
  6. Phul Gobi with Capsicum

 

1.Cauliflower Leek Soup

Cauliflower Leek Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tbs extra virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, mashed
  • 1 pinch of chili powder
  • 1 cauliflower, chopped
  • 2 leeks, sliced
  • 4 cups water
  • ½ to 1 lemon, juice
  • fresh thyme
  • sea salt & pepper
  • roasted almonds, roughly sliced
Instructions
  1. Add olive oil to a pot over medium-high heat. Stir in the onion, garlic and chili and cook until the onions soften. Add cauliflower and leek and let it fry for a couple of minutes. Add water and let it boil and then lower the heat and let it simmer until the vegetables are soften. Pour half of the water into a bowl and set aside. Use a hand blender to puree the soup. Stir in lemon juice and peel, thyme, salt and pepper. If the soup is too thick add some of the water.
  2. Pour into bowls or cups and serve with fresh thyme, lemon peel or juice and roasted almonds.

 

2.Thai chicken pizza

 

Thai chicken pizza
 
Author:
Recipe type: Pizza
Serves: 2-3
Ingredients
  • 2 tsp olive oil
  • 500g chicken tenderloins, cut into thin strips
  • 160ml satay sauce
  • 2 x 30cm pizza bases
  • 150g snowpeas, cut into thin strips
  • 1 red onion, halved, thinly sliced
  • 130g Greek-style natural yoghurt
  • 2 tbs mango chutney
  • ½ cup roasted unsalted cashews, roughly chopped
  • 1 large red chilli, finely chopped
Instructions
  1. Preheat oven to 230°C. Place two oven trays in the oven.
  2. Heat the oil in a frying pan over a medium heat. Add the chicken and cook for 2-3 minutes or until browned. Set aside for 5 minutes. Toss the chicken and half the satay sauce together.
  3. Spread the remaining satay sauce over the pizza bases. Top with chicken, snowpeas and onion.
  4. Place the pizzas on preheated trays and bake for 12-15 minutes or until base is crisp and heated through. Combine yoghurt and chutney. Top with cashews and chilli. Serve with the yoghurt mixture.

 

3.Spicy Warm Nadine Potato Salad

 

Spicy Warm Nadine Potato Salad
 
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2-3 Nadine potatoes, peeled and cut into slices about 1cm thick
  • 3 tbs olive oil, quite green and rough
  • 1 tbs coriander, chopped
  • sea salt and freshly ground black pepper
  • pinch of paprika
  • 1⁄2 tsp cumin seeds
  • To serve:
  • olive oil for frying
  • 2 or more flour tortillas
  • feta cheese
  • harissa
Instructions
  1. Boil the potatoes in plenty of salted water until they are very soft: almost, but not quite, to breaking point. Drain well. Put them in a bowl and pour over the olive oil, add the coriander and season with salt and pepper. Mix very gently. Lay the potato slices flat on a plate and pour the olive dressing they were just mixed in on top. Sprinkle with paprika. Toast the cumin seeds for a few seconds in a dry frying pan and let them be your finishing touch.
  2. To serve: make a quick imitation of a real Arabic bread – melawah – that is difficult to find and notoriously difficult to make (or so I have always been told). Heat a little olive oil in a frying pan and fry the tortillas for about 30 seconds on either side. Serve with the feta cheese and harissa.

 

4.Eggplant and Potato  

Eggplant and Potato
 
Author:
Recipe type: Rice
Serves: 2-3
Ingredients
  • 4 tbs olive oil
  • ½ tsp whole black mustard seeds
  • 1 cup peeled diced potatoes 1cm cubes
  • 1 cup diced eggplant 1 cm cubes
  • 1½ tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne
  • ½ tsp salt
  • 3 tbs water
  • 1 tsp continental parsley
Instructions
  1. Put rice on.
  2. Heat the oil in a fry pan over a medium-high flame or use a wok. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop put in the potatoes and eggplant. Stir once. Now put in the coriander, cumin, turmeric, cayenne, and salt. Stir and fry for about a minute. Add 3 tablespoons water, cover immediately with a tight-fitting lid, turn heat to low and simmer
  3. gently 10 to 15 minutes or until potatoes are tender. Stir every now and then. Add another tablespoon of water as seeds stick to bottom of pan. Garnish with parsley.

 

5.Cauliflower pancakes

 

Cauliflower pancakes
 
Author:
Recipe type: Pancakes
Ingredients
  • ½ cauliflower
  • 4 tbs olive oil
  • 2 tbs chickpea flour * see note below
  • 150g (1 cup) self-raising flour
  • 1 ts salt
  • 2 ts ground cumin
  • 2 ts ground coriander
  • 2 tbs chopped coriander
  • 180ml milk
  • 1 egg
  • Olive oil or ghee for cooking
  • Sour cream and chopped chives to serve
Instructions
  1. Preheat oven to 180C
  2. Break cauliflower into very small pieces, toss with olive oil and roast in preheated oven until tender, approx 20 minutes.
  3. Prepare batter by beating together chickpea flour, flour, salt, cumin, coriander, coriander, milk and egg. Add cauliflower to batter and stir to combine. Heat a heavy-based pan over medium heat. Add oil or ghee and spoonfuls of batter. Cook for 2–3 minutes on each side until golden brown. Serve cauliflower pancakes with sour cream and chives. Salad or stir-fry vegetables.
  4. *Chick pea flour is made from chana dal also known as chana, gram, dal, pea and besan flour. It is popular in Italian cuisine and available from well-stocked Italian shops and goes by the name farina di ceci. Plain flour would work as a substitute, but not have the nutty flavor of chick pea flour.

 

  1. Phul Gobi with Capsicum

 

Phul Gobi with Capsicum
 
Author:
Recipe type: Curry
Serves: 4
Ingredients
  • 3 tbs olive oil
  • 1 onion, sliced
  • Use the Vegetable Curry Master mix or (3 Tomatoes, 3 cloves Garlic, 2cm Ginger, Salt, 1 Onion, ½ tsp Turmeric, fresh Coriander, ½ tsp Garam Masala)
  • ½ cauliflower, in florets
  • Salt to taste
  • 2 green chillies, seeded
  • 2 red capsicum, cut into strips (Harvest Hub in bag this week)
  • Basmati rice
Instructions
  1. In a frypan heat the olive oil, add the onion and fry until soft ‘sweat the onions’. Add the Vegetable Curry Master mix (or ingredients bracket) and cook for 2 to 3 minutes then add cauliflower. Salt to taste and cook for 10 minutes.
  2. Then add chillies and capsicum and cook a further 5 minutes.
  3. Serve with Harvest Hub rice

  1. Phul Gobi with Capsicum

Buk Choi

Buk Choi

Grown in Leppington by the Chong family.

Buk Choi Recipes

  1. Grilled Baby Buk Choi
  2. Buk Choi Salad (quick easy noodle with a difference) Great student dish.
  3. Chicken satay with peanut sauce and buk choi

Baby Buk Choi

 

 

 

 

 

 

 

 

 

 

Grilled Baby Buk Choi

Grilled Baby Buk Choi
 
Author:
Recipe type: Grill
Ingredients
  • 2 heads of baby buk choi
  • 1 tbs fresh squeezed lemon or orange juice
  • ⅓ cup extra virgin olive oil
  • 1 cloves garlic, thinly sliced (not minced)
  • 1 tbs fresh herbs of your choosing, such as dill or sage, finely chopped
  • Salt and pepper
  • ½ tbs balsamic vinegar or soy sauce
  • Handful of pine nuts or chopped walnuts
  • Romano cheese, grated
Instructions
  1. Preheat Grill on medium.
  2. Slice heads of baby buk choi in half length-wise (leaves to stem). Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.
  3. Take baby buk choi out of water and gently shake/pat dry. Slice off upper dark green parts of the leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.
  4. Place seasoned heads on pre-heated grill with cut side down and not too close. Grill for 5 minutes. Remove and turn heads over. There should be a nice golden colour starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cook again for 5 minutes. Remove from grill when fork-tender.
  5. At the stove heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby buk choi leaves and salt and pepper.
  6. Stir constantly until wilted, but still very green (about 2 minutes). Remove from heat and toss in fresh herbs if desired.
  7. To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.

 

Buk Choi Salad (quick easy noodle with a difference) Great student dish.

Buk Choi Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 medium head buk choi, steamed then diced
  • 1 bunch spring onions, chopped
  • 5 tbs olive oil
  • 3 tsp lemon juice
  • 90g packet Chinese instant noodles
  • Soy sauce
  • 60g blanched slivered almonds
  • 2 tbs sesame seeds, toasted
Instructions
  1. In a bowl whisk together the olive oil, lemon juice and noodle with dash of soy. Refrigerate until chilled. Break noodles into small pieces and combine with almonds and sesame seeds. Lightly steam the buk choi for 3 minutes then cool and dice.
  2. Before serving, combine the buk choi and noodle mixtures. Add dressing and toss to coat.

 

Chicken satay with peanut sauce and buk choi

Chicken satay with peanut sauce and buk choi
 
Author:
Recipe type: Satay
Ingredients
  • Chicken satay:
  • 2 tsp curry powder
  • 2 garlic cloves, crushed
  • 1 tsp ginger, grated
  • 125ml coconut milk
  • 600g chicken thigh fillets, cut into 1cm
  • Olive oil to brush chicken
  • 2-3 buk choi with leaves separated
  • Jasmine rice, steamed
  • Peanut sauce:
  • 1 tsp peanut oil
  • 2 garlic cloves, chopped
  • 2 shallots, chopped
  • 125g crunchy peanut butter or substitute cashew nut butter
  • 1 tbs fish sauce
  • 1 tbs lime juice
  • 1 tsp brown sugar
  • 125ml coconut milk
  • To prepare Vegetables:
  • 1 carrot, thinly sliced
  • 1 onion, thinly sliced
  • 3 spring onions, sliced
  • Coriander, use scissors and cut
  • 1 garlic clove, crushed
Instructions
  1. To make the Chicken satay:
  2. In a bowl mix curry powder, garlic, ginger and coconut milk. Then add chicken coating it in the mixture. Cover with cling wrap and refrigerate 2 hours. Soak 12 wooden skewers in water for 30 minutes to stop them from burning.
  3. To make the peanut sauce: In a small saucepan heat the peanut oil adding the garlic, shallots and sauté. Stir in peanut butter, dish sauce, lime juice, sugar and coconut milk. Add 125ml of water. Stir for 5 minutes and keep warm.
  4. To make stir fry vegetables: Heat wok and put oil in. put in hard vegetables first such as carrots, onions, shallots, coriander, garlic and fry. Add sauce last and serve.
  5. Take the skewers and thread the chicken. Heat a frypan with a little oil and cook skewers 4 minutes each side.

 

 

English Spinach

English Spinach

English Spinach

 

 

 

 

 

 

 

 

 

 

Recipes

  1. Fresh Spinach with Sesame Seeds   – Side dish
  2. Ricotta Spinach Gnocchi with carrot sauce
  3. Fillet of sea bream roasted with shredded English spinach and pumpkin

Fresh Spinach with Sesame Seeds  

Fresh Spinach with Sesame Seeds
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 3 – 4 leaves English Spinach chopped OR 150g baby spinach
  • ½ clove garlic, minced
  • ½ tbs canola oil or peanut oil
  • 1 tsp sesame oil
  • ½ tbs toasted sesame seeds
Instructions
  1. Heat the canola or peanut oil in a wok or a large sauté pan over medium heat, and sauté the garlic for 20 seconds; do not let it get brown. Add spinach and toss lightly with tongs, so that all pieces cook evenly.
  2. When spinach is lightly wilted, remove from heat, drizzle with sesame oil and toss. Add sesame seeds and toss again. Serve hot, warm, or at room temperature.

 

Ricotta Spinach Gnocchi with carrot sauce

Ricotta Spinach Gnocchi with carrot sauce
 
Author:
Recipe type: Gnocchi
Serves: 4
Ingredients
  • 2 potatoes
  • 20 English spinach leaves, chopped
  • 300g reduced-fat ricotta cheese
  • 2 cups plain flour
  • To make carrot sauce:
  • 2 tsp butter or margarine
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cups water
  • 1 stock of vegetable cube, crumbled
  • 2 tsp tomato paste
  • 2 tsp cornflour
  • 4 tsp water, extra
Instructions
  1. To make Gnocchi:
  2. Steam potato until soft and press through a sieve into a bowl. Add spinach and cheese to bowl and mix.
  3. Knead flour ¼ cup at a time. Knead dough on lightly floured board and dhape into small balls. Place a ball of mixture into pam of habe and press with floured prongs of fork. Repeat with other balls of dough.
  4. To a pan of boiling water add gnocchi and boil for 2 minutes then drain, keep warm.
  5. To make carrot sauce:
  6. In a fry pan heat butter and add in onion and cook until soft. Add carrot, water, stock cube and tomato paste. Bring to boil and cover whilst simmering. When soft take off and blend in processor. Return to clean pan and stir in blended cornflour and extra water. Stir until boils. Pour over gnocchi and serve.

 

Fillet of sea bream roasted with shredded English spinach and pumpkin

Fillet of sea bream roasted with shredded English spinach and pumpkin
 
Author:
Recipe type: Fish
Serves: 2
Ingredients
  • 240g Fillet of sea bream g.120g per person
  • 100g English Spinach, shredded
  • 150g Pumpkin flesh, diced
  • 1 clove garlic
  • 1onion, sliced
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • Fresh ground salt and pepper
Instructions
  1. Season the sea bream fillet, brown in a pan with a drop of olive oil for around three minutes, then keep warm. In a fry pan sautee the diced pumpkin and onion, season with salt and pepper.
  2. In a blender make a sauce by putting in olive oil, the soy sauce and the clove of garlic. Blend.
  3. Dress the fillet of sea bream with the sauce placed on a serving plate with the pumpkin, onion and spinach leaves and serve immediately.

 

Broad Beans

Broad Beans

Broad beans recipes

Broad beans which you’ll find in some recipes known as Fava Beans. This week grown by Kazzie in Picton. They are young, early in season, so should not need peeling the bean inside the pod. Map showing picton bottom left.

Picton

Note: This week they are young you can eat the POD & Beans. These are soooo good for you and just 1 cup of beans with pods provide a quarter of your daily protein needs.

A method to get the beans out of the pods. In a pan of boiling water and cook for 3 minutes, drain, put cold water over them, drain, then take pods and slit them on side seam. Run your thumb along the inside pushing the beans out.

Store them

Eat them as soon as is possible. If need to store put into a paperbag and into fridge in a dry spot no more than 4 days. Keep them away from heavy breathers in the fridge producing high ethylene ie  broccoli, spinach, corn and even artichokes if you have some of these left.

Freeze them

Take beans out of pods. Blanch by plunging the beans into boiling water 1 minute then into a colander with cold water running over them. Dry. On a small tray that fits into freezer layout Baking paper. Lay out beans and freeze. Then when frozen transfer into a snap lock bag, push air out and freeze. This way they don’t stick to each other.

  • Asparagus, Broad bean and spaghetti
  • Chicken & Broad Bean Penne

Asparagus, Broad bean and spaghetti

Asparagus, Broad bean and spaghetti
 
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 6 Fresh asparagus,
  • Spaghetti, packet
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 2 zucchini, sliced
  • Handful broad beans, prepared and cooked
  • 1 cup vegetable stock
  • 1 lemon, juice
  • 2 tsp lemon thyme, chopped
Instructions
  1. Preparation of Broad Beans:
  2. Note: This week they are young you can eat the POD & Beans.
  3. The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them). Blanch them for a couple of minutes in water or stock.
  4. Prepare the asparagus by only chopping a little of the end off and cut into 4cm lengths. Prepare by steaming until tender (not to much).
  5. Cook spaghetti, drain.
  6. Then in a fry pan heat oil, sweat garlic and onion together adding in zucchini then asparagus. Add some vegetable stock, add broad beans (cooked) and simmer for 3 minutes. Add in cooked spaghetti and combine ingredients. Turn off heat and add lemon and thyme. Serve.

Chicken & Broad Bean Penne
Chicken & Broad Bean Penne
 
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 1-2 chicken breasts, grilled and shredded
  • 1 tsp olive oil
  • 500g penne (Harvest Hub)
  • Handful broad beans
  • 3 tbs Tomato passata
  • 1 lemon, juice
  • 6 tbs parmesan, finely grated
  • Dill, crushed and sprinkled
Instructions
  1. Coat chicken in oil, season then grill for 6 minutes each side. Then shred.
  2. In a saucepan boil the pasta adding in the pre-cooked beans for the final 2 mins, then drain, reserving 150ml of the cooking water.
  3. The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them).
  4. Shred the cooked chicken and put back into the frypan with the tomato passata, lemon juice, 3 tbs Parmesan and the reserved cooking water. Heat gently, season to taste. Turn off heat and stir in penne. Serve sprinkled with the remaining crushed Dill and serve.

 

Avocado planted

week-1640Avocado planted

What’s involved in setting up an Avocado Nursery?

At Wherrol Flat Farm ….

Farm Setting up the nursery beds

Did you know that no Avocados ripen on trees? It’s actually the harvesting (picking) action that triggers the ripening process! The Hass avocadoes have a rough skin but a creamy texture. As the Hass ripens, its skin goes from green to a dark purple. Before cutting, make sure they have plenty of ‘give’ when pressed: an unripe avocado is pretty tasteless and they have difficulty ripening in winter.

There is no quicker way to ripen Avocados. A natural fruit requires a natural process. So, pop them into a paper bag with an apple or banana in the bag accelerates the process, as these fruits give off ethylene gas – a ripening agent and store at room temperature until ready to eat. This will usually take two to five days. Once ripened the ripe fruit can be refrigerated until eaten, however, not for more than two or three days.

TIP: If only using one half leave the stone in the unused half, this helps prevent it going brown. Use avocado as a cholesterol-free alternative to butter or margarine, or make a tasty Guacamole dip by mixing avocado with Spanish onion, tomato, garlic, chopped chilli, lime juice and salt & pepper.

  • Easy Guacamole
  • Warm Avocado soup
  • Avocado Dip
  • Avocado Mashed Potatoes
  • Chocolate Avocado Mousse

Avocado How to ripen

Avocado How to ripen

Easy Guacamole

Easy Guacamole
 
Author:
Recipe type: Dip
Serves: 2
Ingredients
  • 1 ripe avocados
  • 1 Jalapeno pepper, chopped (if not want hot remove peppers)
  • ½ small onion
  • 1 clove garlic
  • 1 small tomato
  • 1 tbsp lime juice (or juice of 1 fresh lime)
  • Salt and pepper to taste
Instructions
  1. Peel avocados and remove the pit (see below for a great idea on how to use the pits). Peel and mince the onion and the garlic.
  2. Chop the tomato. Slice the Jalapeno in two and take out any seeds. Then chop.Mash the avocado in a bowl and then stir in the remaining ingredients.
  3. Serve cold with tortillas or corn chips.
  4. Serve warm with corn chips, guacamole on top and cheddar cheese melted under grill – just quickly though.

Warm Avocado soup
Warm Avocado soup
 
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 2 ripe avocados, mashed
  • lemon juice
  • 1 tbs butter
  • 1tbs flour
  • 2 cups chicken or vegetable stock
  • 2 cups milk
  • A dash of Tabasco sauce (optional) or red chilli flakes
  • Garnish with diced tofu, bacon and chopped parsley
Instructions
  1. Peel, stone and mash the avocados, adding a little lemon juice to stop them from going brown.
  2. Melt the butter in a large saucepan then stir in flour to make a paste. Add the chicken stock a little at a time and always stirring to keep the paste smooth. Add milk and stir then the avocado and season with salt, pepper and Tabasco. Do not boil as the avocado will taste bitter.
  3. If you wish to cool slightly and finish with a hand mixer to make the soup smooth then serve with garnish.

Avocado Dip
Avocado Dip
 
Author:
Recipe type: Dip
Serves: 2
Ingredients
  • 1 avocado
  • 3 hard-boiled eggs
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • Salt and black pepper to taste
  • ¼ tsp ground chilli powder
  • 1 tbs lemon juice
Instructions
  1. Mash the avocado and eggs. Add the onion, garlic, seasonings and lemon juice. Serve with bread.

Avocado Mashed Potatoes
Avocado Mashed Potatoes
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 medium avocados
  • 4- 5 potatoes
  • ½ cup nonfat milk
  • 1 dash lemon juice
  • salt, pepper, and garlic powder to taste
Instructions
  1. Peel and quarter the potatoes, then wash them thoroughly. Place the potatoes in a large pot with enough cold, salted water to cover them. Meanwhile, prepare the avocados, making sure to remove any brown flesh. Scoop into a bowl and stir until smooth with lemon juice.
  2. Place milk in the microwave until melted and warm. When potatoes are fork tender, mash them in a large bowl or a stand mixer, slowly adding the milk and butter spread mixture. When potatoes are mashed to your liking, gently fold in avocado mixture gently, or in a stand mixer - use the lowest setting. Keep warm and serve!

Chocolate Avocado Mousse
Chocolate Avocado Mousse
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 340g good-quality bittersweet chocolate, chopped
  • 2 tsp ground cinnamon
  • 1 tsp chili powder
  • 1 large, ripe Hass avocado, pitted and peeled
  • ¾ cup light brown sugar
  • 6 egg whites
Instructions
  1. Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.
  2. Puree the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites.
  3. Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour or, covered, overnight.

 

 

 

Tangelo

Tangelo

Tangelo

The Tangelo in your bag is a cross between the Tangerine (a mandarin variety) and the Pomelo, a relation of the grapefruit. They originated in China over 2000 years ago, and combine the sweetness of the mandarin with the incredible juice content of the grapefruit.  It’s hard to eat a Tangelo without making a jolly good mess as they are bursting with juice, but that’s half the fun! Oh, and loads of vitamin C to boot.

Fish with tangelo curry sauce
 
Author:
Recipe type: Casserole
Serves: 2
Ingredients
  • 1 whole fish
  • 1 cup tangelo juice
  • 1 tbs curry powder
  • 1 tbs cornflour
  • ½ cup coconut cream
  • salt and freshly ground pepper to taste
Instructions
  1. Preheat oven 180 C.
  2. Place the fish, cleaned, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly. Cover and refrigerate for at least two hours.
  3. Bake until cooked about 30 minutes basting it frequently. Serve with steamed rice.

 

Asparagus

Asparagus

Asparagus in a damp paper towel into container and into the fridge. They are low breathers and like a closed environment. The other way to keep them is in a glass of water just covering the base with a bag over them in the fridge.

Trim the bottoms before cooking.

Saucy Steamed Asparagus

Asparagus Flan

Asparagus and Chicken Crepes

 

Saucy steamed asparagus
 
Saucy steamed asparagus
Author:
Recipe type: Steamed
Serves: 4
Ingredients
  • 1 tbs olive oil
  • 1 tbs honey
  • 1 tsp Dijon mustard
  • Lemon juice
  • Pepper to taste
Instructions
  1. Combine olive oil, honey, Dijon mustard lemon juice and pepper.Steam asparagus spears – crisp.
  2. Drizzle sauce over steamed fresh asparagus.

Asparagus Flan
 
Author:
Recipe type: Bake
Serves: 4
Ingredients
  • 8 asparagus stalks
  • 4 rashers bacon, coarsely chopped
  • 4 eggs
  • 1 cup milk
  • ½ cup heavy cream
  • 4 sprigs of fresh parsley, minced
  • Salt and freshly ground pepper
Instructions
  1. Preheat oven to 190C.
  2. Cut off the tough ends of the asparagus stalks. Peel the asparagus. Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 10cm pieces.
  3. Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.
  4. Combine the eggs, milk, cream, and half of the parsley. Season with salt and pepper. Preheat Pour the egg mixture in a pie plate 3-4cm deep. Sprinkle in the asparagus and bacon. Bake for 15 to 20 minutes, till the custard is set but not dried out. Serve immediately, decorated with the rest of the parsley.

 
Asparagus and Chicken Crepes
 
Author:
Recipe type: Crepes
Ingredients
  • 2 eggs
  • ¾ cup milk
  • ½ cup all-purpose flour
  • ¾ tsp sugar
  • ½ cup condensed cream of chicken soup, undiluted
  • 1 tsp Worcestershire sauce
  • 1 dash ground nutmeg
  • 1 cup chopped cooked chicken
  • 1 cup cut fresh asparagus
  • ⅓ cup chopped fully cooked ham
  • ½ cup grated Parmesan cheese, divided
  • ½ cup heavy whipping cream, whipped
  • ⅓ cup mayonnaise
Instructions
  1. Preheat oven to 190C.
  2. To make crepe batter:
  3. Beat eggs and milk in a small mixing bowl. Combine flour and sugar to blend together, then add to egg mixture. Mix well. Cover and refrigerate for 1 hour.
  4. Heat a lightly greased fry-pan and pour 3 tablespoons batter into the center. Lift and tilt pan to spread batter thinly and to evenly coat the bottom of the pan. evenness is your goal.  Cook until top appears dry, then turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between each crepe.
  5. In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside ¼ cup. Stir the chicken, asparagus and ham into the ¾ cup soup mixture. Spoon 2 tablespoonfuls over each crepe, and roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with ¼ cup Parmesan cheese.
  6. Cover and bake for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.