Farm recipes Week 1716

Roast cauliflower and potato soup

Farm recipes Week 1716

       (approximately $2.50 a serve)

Harvest Hub has created meal options which will cost around $2.50 per serve.

All recipes are based on 2 serves, so if you are cooking for 4 (or want to freeze 2 serves), just double the quantities.

The meals offer plenty of variety, are easy to cook and most take 30-40 minutes to get onto the table.

If you have some favourite low-cost meals, feel free to share them with the rest of the Harvest Hub membership – in return for bragging rights!

 

Soup, croquettes, roulade, Salad, pizza

CAULIFLOWER & SEBAGO POTATO SOUP

JAP PUMPKIN & TUSCAN KALE CROQUETTES

SWEET POTATO & CARROT ROULADE

GREEN OAK LETTUCE & PEAR SALAD

CAULIFLOWER & EGGPLANT PIZZA

 

 

  1. CAULIFLOWER & SEBAGO POTATOES

Roast cauliflower and potato soup

Quantities for 2 (approx. $2.50 per serve)

Roast cauliflower and potato soup
 
Farm recipes $2.50 per serve meals
Author:
Recipe type: Soup
Ingredients
  • ½ cauliflower, cut into large florets
  • 1 potato, peeled and roughly diced
  • 1 brown onion, peeled and roughly diced
  • 30ml plus 2 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled
  • Pinch of freshly grated nutmeg
  • 350ml chicken stock
  • 100ml milk (or if you like a richer soup replace with cream)
  • Sea salt and freshly ground black pepper
  • Few sprigs of flat leaf parsley
Instructions
  1. Preheat oven to 210C.
  2. Place cauliflower, potato, onion and olive oil into a large roasting tray, toss together to coat with oil and place into the oven. Roast for 10 minutes, then add the garlic cloves.
  3. Roast until the vegetables have browned and the potatoes are tender, remove and place into the bowl of a food processor, add half of the chicken stock and process to a coarse puree.
  4. Pour the puree into a large saucepan, add the remainder of the chicken stock and bring to the boil. Add the milk or cream, season and bring back to a simmer. Then serve with a drizzle of oil, a sprinkle of parsley and serve with crusty bread.

 

2. JAP PUMPKIN & TUSCAN KALE CROQUETTES

 

Baked Jap pumpkin & Tuscan kale croquettes
 
For 2 people this entire meal costs $4.91 which is $2.46 per serve
Author:
Recipe type: Meal
Serves: 12
Ingredients
  • 1½ cups flour, plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • Tuscan Kale, 3 leaves (50gms) sliced into strips into 3cm strips
  • ½ onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • ⅛ cup toasted sesame seeds
  • ½ cup breadcrumbs
  • Plus Green salad
  • Green oak
  • Cooking tomatoes
  • ½ Spanish onion
  • ¼ continental cucumber
  • Salad dressing
Instructions
  1. Preheat oven 190C. Lightly grease a baking sheet with olive oil.
  2. Heat olive oil in a medium frying pan over medium heat. Cook onions for 3-4 minutes, or until translucent. Remove from heat.
  3. In a mixing bowl, combine flour and baking powder. Stir in pumpkin, egg, soy sauce, onions and Tuscan kale. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour.
  4. On a clean, dry plate, combine the sesame seeds and the breadcrumb.. Mix well with fingers. Set aside.
  5. Use floured hands to form the dough into balls that are about 5cm in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough.
  6. Bake for 20-25 minutes, or until golden brown. Serve warm with a salad.

 

 

3. SWEET POTATO & CARROT ROULADE

 

Cheese roulade with sweet potato and carrot
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • Roulade Coating:
  • 1 tbs oil
  • 25g butter
  • ½ onion finely chopped
  • 1 tbs parsley or herb of choice finely chopped
  • ¼ cup breadcrumbs made from stale bread
  • Salt and pepper
  • Roulade:
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • ¼ tsp salt and pepper
Instructions
  1. Preheat oven 190°C.
  2. Chop peeled vegetables and steam until tender then puree.
  3. Mix in butter and cream. Season with salt/pepper and nutmeg.
  4. Coating:
  5. Cook onion and butter in a fypan until soft.
  6. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool. Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
  7. Roulade:
  8. Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolks, season well.
  9. Beat egg whites until stiff. Hint leave eggs out of fridge to warm up before whipping.
  10. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer. Bake for 15-20 minutes.
  11. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.

4. GREEN OAK LETTUCE & PEAR SALAD

 

Green Oak, Pear and Walnut Salad
 
Salad
Author:
Cuisine: Meal
Serves: 4
Ingredients
  • 1½ tbs apple cider vinegar
  • ¼ cup apple juice
  • ⅛ cup canola oil
  • 2 tsp Dijon mustard
  • ½ tbs honey
  • ½ tsp poppy seeds
  • Salt and pepper to taste (optional)
  • 5 cups rinsed and well-drained green oak lettuce, coarsely chopped
  • ⅓ cup walnut pieces (or coarsely chopped), toasted
  • 2 pears, peeled, cored, and cut into cubes
Instructions
  1. Add vinegar, apple juice, canola oil, Dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve ¼ cup of the dressing and set aside.
  2. Add green oak lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among 4 salad plates. Add pears to the large bowl and toss them with the reserved ¼ cup dressing. Spoon pears evenly over the four salads.

 

5. CAULIFLOWER & EGGPLANT PIZZA

 

Cauliflower crust pizza with eggplant topping
 
Author:
Recipe type: Meal
Ingredients
  • CRUST
  • 2 cups cauliflower, grated
  • 1 large egg, lightly beaten
  • 2 tbs parmesan cheese, grated
  • 1½ cup mozzarella cheese, shredded - leave half a cup for topping.
  • 2 cloves garlic, chopped
  • Pizza toppings
  • ¼ cup pizza (tomato) sauce
  • Roasted eggplant, capsicum, onion
  • Sprinkle rosemary, fresh
Instructions
  1. Preheat grill.
  2. Thinly cut your vegetables and place them on baking paper on a tray.
  3. Grill for 10-15 minutes, until golden brown – watch don’t burn. Remove and set aside.
  4. Preheat oven on 220C.
  5. In a large frypan place some olive oil with chopped cauliflower florets. Stir for 10 minutes.

 

 


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