Farm recipes Week 1719

Harvest Hub Farm recipes-template

Farm recipes Week 1719

  1. Lentils with Brussel Sprouts – grown in Bathurst
  2. Spaghetti with yellow capsicum – grown in Clybucca
  3. Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland
  4. Individual Silverbeet Frittatas – Silverbeet grown in Horsley park
  5. Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Lentils with Brussel Sprouts – grown in Bathurst

Lentils with Brussel Sprouts
 
Grown in Bathurst
Author:
Recipe type: Meal
Serves: 2
Ingredients
  • 150 gm red or green lentils
  • vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups coriander
  • Balsamic dressing
  • 200 ml extra-virgin olive oil
  • 100 ml balsamic
  • ¼ tsp honey
  • 2 tbs hot English mustard
Instructions
  1. In a saucepan place lentils with cold water and bring to the boil. Cook 20 minutes, drain and set aside.
  2. For Balsamic dressing: In a bowl combine ingredients, season to taste, set aside.
  3. Then in a large deep fryer or saucepan put oil and deep-fry Brussels sprouts in batches, stirring occasionally for 5 minutes, take out and drain on paper towel.
  4. In a bowl place sprouts with lentils and dressing. Garnish with coriander.

 

Spaghetti with yellow capsicum – grown in Clybucca

Spaghetti with yellow capsicum
 
Author:
Recipe type: Meal
Serves: 2
Ingredients
  • 3 tbs of extra virgin olive oil
  • 1 onion
  • 1 clove of garlic
  • a few capers
  • 3 anchovy fillets (see notes replace fish sauce)
  • 1 red or green capsicum
  • 1 yellow capsicum
  • 6-8 green olives
  • 1 large ripe tomato,
  • ½ a cup of fresh basil leaves
  • Rocket leaves to garnish
  • salt
  • 250g of good quality spaghetti,
  • freshly cracked pepper and grated parmesan, to serve
Instructions
  1. Heat 3 tablespoons of extra virgin olive oil in a saucepan and lightly fry a diced onion, a minced clove of garlic, a few capers and 3 anchovy fillets for 3-4 minutes until the anchovies have dissolved. The anchovy are for flavour if you wish to replace use some fish sauce to taste. Start slowly with 1 tbs and then add.
  2. Wash and core one red and one yellow capsicum. Cut each into strips 1cm wide, top to bottom, then cut these in half. Add to the saucepan with 6-8 green olives, pitted and chopped. Turn up the heat and fry for 5 minutes, stirring constantly until the capsicum has softened.
  3. Add a chopped, large ripe tomato, half a cup of fresh basil leaves and a good couple of pinches of salt and simmer for 10 minutes. Once cooked it will keep in the fridge for three or four days.
  4. To serve:
  5. Cook 250g of good quality spaghetti, toss the re-heated sauce through the pasta and serve with freshly cracked pepper and plenty of grated parmesan. Garnish with rocket.

 

Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland

Roast pumpkin & ricotta lasagna with walnut & sage butter sauce
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • 1 kg Jap pumpkin, peeled & cut into pieces (soften in microwave for 5 mins high, let cool then peel)
  • 2-3 cloves of garlic
  • 250g ricotta
  • 50gm gorgonzola cheese Subsitutes: Stilton, any blue veined cheese, goat cheese
  • 1 cup of grana padano (an Italian cheese) Subsitute: parmesan or romano
  • 125gm natural yogurt
  • 2 eggs
  • Olive oil
  • Dried chilli flakes
  • Freshly grated nutmeg
  • A bunch of fresh sage leaves (replace basil
  • Fresh lasagna sheets
  • 140 g butter
  • 125 g chopped walnuts
Instructions
  1. Preheat the oven to 200C.
  2. Place the chopped pumpkin and whole cloves of garlic in a baking tray and drizzle with olive oil. Sprinkle with dried chilli flakes and season with sea salt and freshly ground pepper and nutmeg. Roast for 30 minutes or until the pumpkin is tender. Allow to cool slightly.
  3. Puree pumpkin and garlic in the food processor with half of the chopped sage and then set aside. Clean food processor and then blend the ricotta, yogurt, gorgonzola, grana padano and eggs. Season with sea salt and freshly ground pepper.
  4. Walnut & sage butter sauce. Over a medium heat gently heat the butter, chopped walnuts and fresh sage leaves until the butter starts to foam. Drizzle a little of the walnut and sage butter sauce over individual serves of lasagna. Add extra grana padano if desired and serve immediately.
  5. Lightly oil a lasagna tray and then lay a layer of fresh lasagna sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets and spread with half the ricotta mix. Repeat process and sprinkle the final layer of ricotta mix with extra grana padano. Cover lasagne with foil and bake for 40 minutes. Then uncover and bake for a further 10 minutes until golden.

 

Individual Silverbeet Frittatas – Silverbeet grown in Horsley park

Individual Silverbeet Frittatas
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • 1 bunch silverbeet – approx. 3 to 4 leaves
  • 300g sweet potato , peeled and chopped
  • 400g reduced fat fresh ricotta
  • 100g reduced fat feta
  • 5 eggs
  • ⅓ cup chopped low fat semi dried tomatoes
  • 1 tbs chopped dill Substitute: Tarragon
  • 2 tsp finely grated lemon rind
  • 2 garlic cloves, crushed
Instructions
  1. Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
  2. Steam sweet potato until cooked, not too soft. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
  3. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature with salad or baked vegetables. Great picnic food too.

 

Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Cheese roulade with sweet potato and carrot
 
Author:
Recipe type: Roulade
Serves: 2
Ingredients
  • For the Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • For the 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
  • For the 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. Mix in butter and cream. Season with salt/pepper and nutmeg.
  3. To make the Coating:
  4. Cook onion and butter in a fypan until soft. 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.
  5. To make the Roulade:
  6. 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 yolk season well.Beat egg whites until stiff. Hint: leave eggs out of fridge to warm up before whipping.
  7. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer.
  8. Bake for 15-20 minutes. 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.

 

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.

 

 

Basil

Basil

Basil

Tough day at the office? Stressed by the kids? Then here is a natural way to help stress. Basil.
Basically Basil is a good source of magnesium which improves blood flow.
 
Try Basil Pesto with pinenuts. If you’ve never made a Roulade here is an easy to do recipe.
There are two versions that you can try. Basil this week is amazing from Leppington, NSW. Truly local.
Basil Pesto
 
Author:
Recipe type: Sauces
Ingredients
  • 1 cup basil leaves
  • 1 cloves garlic
  • ¼ cup pinenuts
  • 2 tbsp parmesan, grated
  • ½ cup olive oil
  • salt and pepper
Instructions
  1. Roast the pinenuts in a preheated moderate oven until aromatic and toasted.
  2. Crush the garlic to a paste and process with the basil and pinenuts.
  3. Variations
  4. Replace basil and pinenuts with coriander and cashew nuts and omit parmesan for an asian style pesto.
  5. Use walnuts instead of pinenuts.
  6. Pesto is great in mashed potato, spread over pork chops, use in a pasta sauce.
  7. For Pasta Sauce:
  8. For pasta, toss a few tablespoons of pesto with hot pasta and a bit of the cooking water until well coated. Toss in a few raw or blanched vegetables like tomatoes or broccoli .
  9. Basil pesto keeps for weeks in the refrigerator and freezes. A thin layer of spray oil over the top will keep it from 1 cup basil leaves
  10. cloves garlic
  11. /4 cup pinenuts
  12. tbsp parmesan, grated
  13. ½ cup olive oil
  14. salt and pepper
  15. discoloring. To freeze put in an ice cube tray, freeze then pop into a zip lock bag
Basil roulade
 
Author:
Recipe type: Main Course
Ingredients
  • For the filling:
  • 200g ricotta, processed to a smooth cream and seasoned to taste
  • salt and pepper
  • basil leaves
  • 30 slender green beans, trimmed, cooked and drizzled with a few drops of extra virgin olive oil
  • For the roulade:
  • 2½ cups water
  • pinch salt
  • 1 garlic clove, finely chopped
  • 125g chickpea flour
  • 2 tbs coarsely chopped rocket leaves
  • pepper
  • extra virgin olive oil for the tin
  • For the vinaigrette:
  • 2 ripe tomatoes, chopped
  • juice of 1 lemon
  • salt and pepper
  • ⅓ cup extra virgin olive oil
Instructions
  1. To make the vinaigrette: In a mixing bowl blend all ingredients until smooth. Taste for seasoning and set aside until needed.
  2. To make the roulade: Preheat oven to 200C. Oil a tin 18cm x 28cm, and line it with a sheet of baking paper. Oil the paper lightly.
  3. Bring water, salt and garlic to simmering. Sift in the flour, whisking all the time. It will thicken at once. Continue whisking for a minute, then stir in the rocket and quickly spoon the mixture into the tin. Smooth to about 1cm deep. Bake 20 minutes until just firm.
  4. Lay a clean tea towel on a tray, place a sheet of baking paper on top and brush it with oil. Cool the roulade for a minute and then invert onto the paper. Roll up and leave to cool for an hour.
  5. To assemble:
  6. Unwrap the roulade, spread with the ricotta filling and cover with the basil leaves and beans. Re-roll in the paper and when ready to serve, cut into thick slices and serve with the vinaigrette.
  7. *Chickpea flour (besan) is available at health food shops and Indian grocers.