Mint delicious

Mint delicious

Mint ermington blog

The father of one of our Harvest Hub Team grows organic vegies on his patch in Ermington: cucumber, chillies, tomatoes, eggplant, and masses of mint.  This herb has a habit of running away from you (we didn’t realise how fast mint can run J) when the conditions are right, and it’s threatening to choke his garden (see picture in banner above).

So this coming week he will be bunching them up each day, and bringing them into our packing shed.  As he’s in need of some gardening equipment, he’s hoping to make $100 or so. The quality is great, and we’ve kept the price low – so please support his endeavour!

RECIPES

 

Blueberries, sugar plums with mint

Blueberries, sugar plums with mint
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 punnet of blueberries, wash dry
  • 5-6 sugar plums, slice off flesh leave on skin
  • ½ lime juice
  • 10 to 15 fresh mint leaves
  • 2 tbs honey
Instructions
  1. In a serving bowl, put the berries with the lime juice. Mince the mint leaves with scissors. Add the mint and honey to the strawberries, stir, and let sit for 30 minutes before serving. Also, popping them into the freezer for 10 minutes gives it a zing.

 

Spicy chicken curry with mint leaves and green capsicum

Spicy chicken curry with mint leaves and green cap
 
Author:
Recipe type: Main meal
Ingredients
  • 500g chicken breast no skin on
  • 1 garlic , crushed
  • Ginger, chopped
  • Mint leaves
  • 3 green chillies
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 ½ tsp garam masala
  • 3 tsp coriander powder
  • 2 tsp paprika
  • 1 ½ tsp chicken curry masala
  • 1 tsp mustard seeds
  • 1 red onion, sliced
  • 1 tomato, small pieces
  • 2 curry leaves
  • 1 green capsicum, thinly sliced
  • Coriander leaves for garnishing
  • 1 tsp olive oil
  • Salt
Instructions
  1. In a blender put garlic, ginger, green chillies, mint leaves and little water and puree the mixture.
  2. In a fry pan heat oil then add mustard seeds, sliced red onion, salt and fry till brown. Add fresh curry leaves and continue frying. Next add all the above spice powders and fry a few more minutes stirring. Add ripe tomato and saute, until all blended. Lastly, add the garlic-ginger/mint puree and let it boil.
  3. When it starts boiling, add the chicken pieces and red capsicum and cover with the lid. Cook on a medium flame for 20 minutes. Sprinkle a pinch of garam masala and add chopped coriander leaves. Close with a lid, switch off the flame and keep aside for few minutes. Serve with rice.

 

South Indian Coconut and Mint Lamb Curry

South Indian Coconut and Mint Lamb Curry
 
Author:
Recipe type: Curry
Ingredients
  • 500g boneless lamb, chunks
  • 2 onions, finely sliced
  • 1 cup plain Greek style yogurt
  • Ginger, grated finely
  • ½ cup fresh mint leaves
  • This next bit you can use Curry Masters and it does the work. Biryani Masala mix 85g
  • 1 tbs fennel seeds
  • 1 tbs coriander seeds
  • ½ tbs paprika
  • ½ tbs chilli powder
  • ½ tbs cumin
  • Then add
  • 1 tbs freshly ground black pepper, to taste
  • 1 cup dessicated coconut
  • salt to taste
  • 4 tbs olive oil
Instructions
  1. In a bowl combine ginger and yoghurt. Then marinate the lamb pieces place in a baking dish, cover with foil and put in fridge over night.
  2. In a fry pan with a little oil dry roast the coriander seeds, paprika, chilli powder, cumin and black pepper until fragrant and slightly brown. Cool then put spices into the food processor with the coconut and mint. Blitz until blended.
  3. In a wok, heat olive oil and fry the onions until golden brown. Then, add the fennel seeds and stir for 4 minutes on low heat. Add the marinated lamb pieces and season with salt. If you wish gravy add 1 cup of water and let the gravy simmer on low heat until thickens and the meat is well cooked. Garnish the dish with mint leaves and serve with rice.

 

Pineapple & Red Cabbage recipes

Pineapple and red cabbage

Pineapple & Red Cabbage recipes

Locally grown red cabbage in Horsley park teamed up with pineapple from Queensland.

Here are some recipes that are great for summer.

  • Red Cabbage Slaw with pineapple
  • Fish tacos with spicy pineapple salsa and red cabbage slaw
  • Stir Fry Red cabbage Salad
  • Sri Lankan Savoury Red Cabbage & Pineapple Curry

 

Red Cabbage Slaw with pineapple

Red Cabbage Slaw with pineapple
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • For Slaw:
  • ½ red cabbage, shred
  • ½ pineapple, chop
  • 1 onion, thinly slice longwise
  • 2 carrots, shred
  • Fresh herb like cilantro, basil or English Parsley, finely chopped
  • For Dressing:
  • 1 tbs olive oil
  • ⅓ cup red or white wine vinegar
  • 2 tbs orange or apple juice
  • 1 to 2 chilli, deseed (use gloves as the seeds burn) and chop. Try hot green or red long.
  • 1 tsp Hidden Valley honey
  • ¼ tsp cumin seeds, toast up in a pan then crush
  • Pinch of salt to taste
Instructions
  1. In a put in a bowl slaw ingredients and mix.
  2. In a bottle put in dressing and shake. Then pour over slaw and toss through.
  3. Cover with bees wax cover or lid and into fridge for 4 hours. Serve.

Fish tacos with spicy pineapple salsa and red cabbage slaw
Fish tacos with spicy pineapple salsa and red cabbage slaw
 
Author:
Recipe type: Tacos
Ingredients
  • 8 corn tortillas, warmed.
  • Red cabbage slaw (see recipe below)
  • Spicy pineapple salsa (see recipe below)
  • 1 avocado, halved, pitted, peeled and sliced
  • 4 pieces mild white fish
  • For red cabbage slaw:
  • ½ red cabbage, finely sliced
  • 1 cup cilantro leaves
  • ⅓ red onion, thinly sliced
  • 4 tbs apple cider vinegar
  • 2 tbs honey
  • 2 tbs lemon or lime juice
  • 2 tbs canola oil
  • For spicy pineapple salsa
  • ½ pineapple chopped and left in its own juice
  • 1 cup cilantro leaves, lightly packed
  • 2 tbs fresh lemon or lime juice
  • 3 tbs rice wine vinegar
  • Any hot sauce, to taste (optional)
Instructions
  1. Coat fish in a little oil. Season with salt, pepper, paprika and cayenne, to taste. Just before you are ready to eat, grill the fish for about 8 minutes until just cooked.
  2. To make Red Cabbage Slaw:
  3. Place sliced cabbage, cilantro leaves and sliced red onion in a large bowl. Mix vinegar, honey and lime juice in a small bowl. While whisking quickly, add canola oil to vinegar mixture. Add to coleslaw and mix thoroughly. Spicy pineapple salsa – this recipe calls for more than you’ll need for the tacos. The rest makes a refreshing tropical dip when served with tortilla chips.
  4. To make Spicy pineapple salsa:
  5. Place all ingredients in food processor and blend.
  6. Serve fish with warmed tortillas, pineapple salsa, avocado slices and red cabbage slaw.

Stir Fry Red cabbage Salad
Stir Fry Red cabbage Salad
 
Author:
Recipe type: Stir Fry
Ingredients
  • ½ Red cabbage, finely sliced
  • ¼ red capsicum, finely chopped
  • ¼ green capsicum ,finely chopped
  • 1 carrot shredded
  • 1 zucchini shredded (optional)
  • 1 green leaf, finely shredded (optional) This can be anything like Chinese Broccoli, spinach, silverbeet.
  • 3 shallots, chopped
  • ½ pineapple chopped.
  • To make dressing:
  • 2 tbs Ketjap Manis (sweet soy sauce)
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tsp raw sugar (or honey)
Instructions
  1. Place dressing in a jar and shake. Toss all the above ingredients and dressing in a large bowl.
  2. Place on onto BBQ plate and keep tossing until cooked to preference (5-10 min). Alternatively, can be cooked in a wok.

Sri Lankan Savoury Red Cabbage & Pineapple Curry
Sri Lankan Savoury Red Cabbage & Pineapple Curry
 
Author:
Recipe type: Curry
Serves: 4
Ingredients
  • 1 – 2 clove of garlic, chopped
  • 1 cinnamon stick
  • 1 onion, diced
  • ½ red cabbage, diced
  • 2 cups of fresh pineapple, diced
  • 4 tbs curry powder
  • 2 tsp mustard seeds
  • 1 - 2 tins low-fat coconut milk
  • 2 tbs sunflower oil
  • 1 tbs sugar
  • 1tbs salt
Instructions
  1. Heat oil in a pan or big pot and gently roast garlic, cinnamon stick, chopped onion 5 minutes. Add diced pineapple and sear for 1 minute.
  2. Add salt, curry powder, mustard seed and sugar. Add red cabbage then reduce heat and gently cook for 5 minutes.
  3. Add coconut milk and heat until boiling. Serve with rice and/or Indian Naan bread and vegetables.

 

 

 

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

Farm Recipes Week 1717

Farm Recipes Week 1717

Meals at $2.50 a serve.

If you wish to add meat to these recipes simply give them a quick grill or fry, chop up and put into the recipe at the end of cooking.

Red lentil and carrot stew

Baked Veg with tomato sauce & pumpkin seeds

Mushroom Salad

Chickpea curry

Quinoa with corn, capsicum, baby spinach and toasted chopped nuts

Red lentil and carrot stew

 

Red lentil and carrot stew
 
Author:
Recipe type: Stew
Serves: 2
Ingredients
  • 2 tbs oil
  • ⅓ red onion
  • 2 cloves of crushed garlic
  • 4 diced carrots
  • 250gm red lentils, washed carefully and picked over for impurities
  • 1 tsp cinnamon
  • 400 ml water, or stock. A stock cube will do if you’ve no homemade stock.
  • 4 tomatoes, roughly chopped
  • 1 tbs dried basil
  • 100 ml milk (of your choice)
  • 1 tsp dried chili flakes (to taste)
  • Salt and pepper to taste
Instructions
  1. Fry the onion and garlic until the onion has a translucent quality. Add carrots and stir as they cook. After 5 mins on a medium heat add all the other ingredients with the exception of the milk.
  2. Check frequently to make sure you don’t have to add water. At 350 ml you have a stew. If you add 600 ml of water you have a soup.
  3. Once the lentils are thoroughly mushy and cooked, add the milk to the soup. If you plan on keeping your leftovers for a few days, don’t add the milk until you heat your leftovers up. You can add warm milk to the cooked lentils and carrots.

Making your own tomato sauce

Cooking tomatoes are fully ripened on the vine so they develop maximum flavour, but they are soft – fine for cooking, but don’t try to cut one for your sandwich – it’ll be messy… If for some reason they are not ripe then pop them near apples or pears and within a couple of days they will be ready.

Start with 2 kg of roughly chopped cooking tomatoes. 

You’ll need a big saucepan with a heavy base:

Basically give them a good rinse, add a little water and 1 teaspoon of salt to your saucepan, add the roughly chopped tomatoes and bring to the boil.  Stir regularly.  If you like to make a thick sauce, leave the lid off so the liquid evaporates – but otherwise put the lid on.

Cook for an hour or so, then let it cool down for about 15 minutes before transferring to a food processor. 

Process in small batches, and then push the pulp through a coarse sieve or colander to catch any seeds.

You’re now ready to make tomato or minestrone soup, or your own version of Spaghetti Bolognese or add to recipes. You can freeze it in zip lock bags, in icecube trays or in takeaway containers.

Baked Veg with tomato sauce & pumpkin seeds

 

Baked Veg with tomato sauce & pumpkin seeds
 
Brown rice takes 45mins to steam and another 10 to rest. Put it on before you start cooking.
Author:
Recipe type: Baked Vegetables
Serves: 2 large serves or 4 small ones
Ingredients
  • 300g homemade tomato sauce
  • 200gms mushrooms,
  • 2 red capsicum
  • 5 small potatoes or 2 large
  • I sweet potato, peeled
  • 3 thinly sliced cloves of garlic
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • Fresh ground black pepper and a pinch of salt
Instructions
  1. You’ll also need a large frying pan and a medium baking dish
  2. Preheat oven to 180 C.
  3. Wash & finely slice the sweet potato and the other potatoes first and then the mushrooms. Slice the capsicum into long thin strips discarding the seeds and core.
  4. Heat a tablespoon of olive oil and fry your garlic first, then add the potatoes. Layer into your baking dish. In the rest of the oil fry the mushrooms until well browned and layer over the potatoes adding your pinch of salt and the pepper. Throw the peppers into your pan and then put them in as your top layer.
  5. Stir the oregano into the tomato sauce. The sauce goes over the top and it’s baked for 20 mins.
  6. This is good hot or cold.
  7. If you want to melt some cheese on top you can. 15 minutes into the baking time wearing oven gloves and making sure you’ve a clear heat resistant surface to place it on take the dish out and sprinkle 50-100 grams of grated cheese on top. Place it on the top shelf of your oven, use your griller and watch to see it doesn’t burn in the next five minutes.
  8. You could also sprinkle it with pumpkin seeds before serving. Pumpkin seeds will give you extra minerals and Vitamin E.
  9. Eat over brown rice (or quinoa, or pasta or cous cous). Leftovers are terrific on toast.

Mushroom Salad
Mushroom Salad
 
Author:
Recipe type: Meal Salad
Serves: 4
Ingredients
  • 200gms mushrooms, thinly sliced
  • Dressing:
  • 100 ml of olive oil
  • 50ml of vinegar
  • 2 cloves of garlic, crushed
  • Pepper, freshly ground
  • Salt to taste
  • coriander &/or parsley leaves, finely chopped.
Instructions
  1. This is good over brown rice, hot pasta, or on toast. It’s also good on its own or with some fresh baby spinach.
  2. Soak the chickpeas 6-8 hours before you use them. Soak all the chickpeas as we’ll use them in a number of recipes including a curry, some flat bread and in hummus. If it’s a hot day soak them in a big bowl in the fridge. Once you’ve soaked them rinse them and place them in a saucepan with sufficient cold water to cook. Cook for 45mins until firm but edible. Cook for longer if you like them softer.

Chickpea curry

Chickpea curry
 
Author:
Recipe type: Meal curry
Serves: 4
Ingredients
  • 1-2 cups chickpeas, cooked
  • 2 sticks of the celery
  • 2 shallots
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 1 eggplant
  • 1 capsicum
  • 1 tbs ginger, grated
  • 1 lime, zest & juice
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • Cumin
  • Turmeric
  • 1 tbs olive oil
  • 50 ml water if it looks as if your vegetables are sticking
  • Cinnamon
  • Coriander, finely chopped
  • Coriander leaves for garnish
Instructions
  1. Fry the sliced shallots together with the garlic and spices over a medium heat, add the ginger and chilli and coriander.
  2. Then add the finely sliced celery, carrots, diced potato, and eggplant stirring frequently
  3. Throw in the capsicum and tomato.
  4. Add the water so the vegetables don’t catch. Note that the vegetables will express their own delicious liquid. Lower the heat. Put the lid on – remove it to stir every few minutes.
  5. Toss in a cup of the cooked chickpeas. When you are ready to dish up taste and adjust seasonings as necessary and then garnish with coriander leaves.
  6. This is yum on rice, noodles, pasta, cous cous or toast.

Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
Quinoa with corn, capsicum, baby spinach and toasted chopped nuts
 
This is a sweet dish and the lime juice is a necessary addition to counter the sweetness of fresh corn, capsicum and dried fruit.
Author:
Recipe type: 400g quinoa 1 clove of garlic, crushed 10-15 cherry tomatoes, cut in half 100g baby spinach 2 corn cobs of corn 1 line, juice & zest (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter) 1 red capsicum, chopped into small pieces. ½ bunch parsley, finely chopped 40-50 grams of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
Cuisine: Meal
Serves: 4
Ingredients
  • 400gm quinoa
  • 1 clove of garlic, crushed
  • 10-15 cherry tomatoes, cut in half
  • 100gm baby spinach
  • 2 corn cobs of corn
  • 1 line, juice & zest
  • (Tip: rinse the lime under hot water for 30 seconds to extract even more juice. You could also microwave it for 10-15 seconds or hand roll the lime on the counter)
  • 1 red capsicum, chopped into small pieces.
  • ½ bunch parsley, finely chopped
  • 40-50gm of nuts (pistachios, pinenuts, cashew or plain fresh peanuts)
  • 2 tbs olive oil
Instructions
  1. If your using the quinoa remember to rinse it well in water or it will taste bitter. Use a fine sieve or your quinoa will wash down the drain. If you don’t have a fine sieve stretch clean pantyhose, or a clean open weave kitchen cloth like a Chux over a coarse sieve.
  2. To cook the quinoa
  3. Place the rinsed and drained quinoa into a small saucepan with a liter of cold water and boil.
  4. Turn to a simmer (small bubbles rather than big roiling bubbles) for 10 minutes.
  5. Drain and allow to cool.
  6. No quinoa? You can use any grain or pasta with this dish. Penne is good. To cook the pasta always fill the largest saucepan you have three quarters full with water, pop a lid on the pan and bring to the boil, and follow the directions on the packet. If you’ve only a smallish saucepan, don’t crowd the pan with pasta – cook a smaller amount. Set the timer on your phone or oven so that you don’t end up with soggy pasta.
  7. Place into a large bowl with the cooked corn (steamed over the boiling pasta water in a saucepan sieve until bright yellow). Run a knife down your corn cob to remove the kernels. Do this in your largest bowl or saucepan so you don’t lose any.
  8. Add the cherry tomatoes, the baby spinach, the chopped capsicum, 40-50 grams of the nuts (pistachios, pinenuts, cashew or plain fresh peanuts) and ½ bunch of finely chopped Continental parsley.
  9. To toast the nuts
  10. Put nuts in a large fry pan and heat. Shake the pan or use a wooden spoon to stir them around. Watch them carefully. When they begin to brown take them off the heat. When cool enough to handle you can put them on a large chopping board and chop them with a large knife or food process them for no more than a second at a time until they are a rough chopped consistency. Toasting will freshen the nuts: if they’re already fresh there’s no need to.
  11. In a bowl whisk the olive oil, lime juice, pepper together and throw over the pasta and veg mix or the pasta and quinoa mix. Add salt to taste.

Celery

Celery

Celery

Celery in grown in Gosford, part of the Sydney Food Bowl.

It was picked the day before delivery and should be eaten within 7 days as the antioxidants start diminishing. It has negative calories – meaning it takes more calories to digest than it contains due to the fibre content. So this is great to munch on.

Best eaten raw or steamed.

Cream of Celery Soup

Spicy Celery Dry Curry

Celery Pilaf

 

Cream of Celery Soup

Cream of Celery Soup
 
Author:
Recipe type: Soup
Ingredients
  • 4-5 celery, sliced
  • 1 onion, finely chopped
  • 1 clove of garlic, chopped
  • Small bunch Continental parsley, roughly chopped
  • 1 litre of vegetable stock
  • 100ml single cream (plus a little extra for serving if desired)
  • A good pinch of nutmeg
  • black pepper to season
  • 2 tbsp of extra virgin olive oil
  • 1tbs parmesan (optional)
  • olives green, chopped (optional)
Instructions
  1. In a soup saucepan heat the oil and add celery, onion and garlic and let it sweat for 15 minutes until browned slightly. Add in parsley and vegetable stock then season with nutmeg and black pepper to taste. Simmer the soup for 15 minutes, then let it cool before pouring into a blender. Add cream. Puree at high speed till soup is smooth. To serve add a drizzle of cream and add sprinkle of parmesan and olives to garnish.

Spicy Celery Dry Curry
Spicy Celery Dry Curry
 
Author:
Recipe type: Curry
Ingredients
  • 450g celery, washed & chopped
  • 1 onion
  • 1 tsp minced garlic
  • ¼ tsp grated ginger
  • 3 tbs. olive oil
  • ¼ tsp. cumin seeds
  • 1 Bay leaf, discard before serving
  • 1 cinnamon stick, discard before serving
  • a pinch of tumeric
  • ¼ tsp coriander powder
  • ¼ tsp cayenne pepper
  • ½ cup cilantro, chopped
  • 2 Tomatoes, chopped
  • salt to taste
  • a pinch of sugar
Instructions
  1. Heat a non-stick pan, add oil, then add cumin seeds, bay leaf & cinnamon. Wait until the cumin starts to change color, then add ginger, garlic and saute for a min. Then add the chopped onions, Tumeric and salt, saute until it starts to change color. Then add the chopped celery and add salt. Saute until it starts to become soft then add the coriander and cayenne pepper powder and saute until the raw smell goes off. Then add the chopped cilantro, saute for a second and then add the chopped tomatoes and a pinch of sugar. Cook until the tomatoes combines with all the vegetables and the excess liquid burns off. Check for seasonings and serve.
  2. Serve hot with rice or Naan or Tortillas.

Celery Pilaf

 

Celery Pilaf
 
Author:
Recipe type: Rice
Ingredients
  • 1 medium onion, minced
  • 2 medium stalks celery, minced
  • 1 tsp salt
  • ½ tsp dried dill
  • 1 to 2 tbs olive oil
  • ½ cup uncooked white rice
  • ½ cup uncooked cracked wheat
  • 2½ to 3 cups water (or light vegetable broth)
  • ½ cup or more of your favourite dried fruit
  • 1 cup of your favourite nuts
  • fresh or dried parsley to taste
  • fresh lemon for garnish
Instructions
  1. Over medium heat, cook the onion, celery, salt, and dill in oil until everything is mixed and tender, about 8 minutes. Stir every couple minutes. Add the uncooked white rice and cracked wheat, and stir gently but constantly for 5 to 8 minutes. The goal is to make sure the rice and wheat are well-covered with the oil and seasonings.
  2. Add one cup of water and stir well. Let the liquid mixture cook down, uncovered, for about 3 minutes.
  3. Stir and add the rest of the water (less if you prefer firm rice, more if you like softer rice). Add the dried fruit, stir well, cover, and simmer over medium-low heat for 25 minutes, or until the water is absorbed and the rice and wheat are tender.
  4. Add nuts, parsley, and lemon garnish.