Easy Garden Soup

Easy Garden Soup

Mar 7, 2019 | Recipes, Soups

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EASY GARDEN SOUP

A recipe from one of our regulars

Ingredients

  • 1 Onion Sliced
  • 1 Small Potato Peeled and diced
  • 2 tbsp Olive Oil Extra Virgin
  • 1 Chilli (if prefered) Chopped finely
  • 1 Colander Filled with anything from the veg patch plus greens – salad leaves Spinach, Kale, Chard, etc
  • 1 Litre Stock
  • 1 Tin Coconut Milk

Instructions

  1. Fry the onion and potato in the oil over a gentle heat for 5 – 10 minutes until soft.

  2. Add chilli, if using, salad leaves and stock Simmer for 10 minutes, then blitz in a blender

  3. Add coconut milk and reheat.

Recipe Notes

FIVE HEALTH BENEFITS OF SALAD LEAVES
1. The insoluble fibre within them is important for digestive good health
2. The soluble fibre helps to lower cholesterol and stabilise blood sugar levels.
3. Dark green leaves contain Vitamin A, C, E and K
4. Kale is a better source of calcium than milk
5. The olive oil actually helps you absorb the nutrients from the other ingredients.

Spinach Soup

Spinach Soup

Mar 7, 2019 | Recipes

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SPINACH SOUP

Course Soup
Keyword Spinach
Servings 4 People

Ingredients

  • 2 Bunches Spinach Cleaned & chopped
  • 2 Granny Smith apples Chopped
  • 25 g Butter
  • 1 Small Onion Chopped
  • 20 g Flour
  • 275 ml Chicken Stock
  • 275 ml Milk
  • 70 ml Cream
  • Squeeze Lemon
  • 1 Pinch Nutmeg

Instructions

  1. Wash the spinach leaves thoroughly
  2. Melt the butter in a saucepan and add the onions. Brown them gently
  3. Add the chopped granny smith apples and allow to sweat.
  4. Add the chopped spinach leaves and allow to sweat.
  5. Add the flour and and stir for 2 minutes

  6. Add the stock, stirring while adding. Cook for 15 minutes

  7. Liquidize, return to the saucepan and add the milk, nutmeg, salt and pepper
  8. Heat until just coming to the boil. Serve with a dollop of cream and a shake of cayenne pepper.
Pork and Dill Cabbage Rolls

Pork and Dill Cabbage Rolls

Mar 7, 2019 | Main Dishes, Recipes

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PORK & DILL CABBAGE ROLLS

Ingredients

  • 12 Large Cabbage leaves
  • 110 g Arborio rice (1/2 cup)
  • 2 tsp Olive Oil Extra Virgin
  • 1 Brown Onion Finely Chopped
  • 2 Cloves Garlic Finely chopped
  • 1/2 tsp Allspice Ground
  • 450 g Pork Mince
  • 1 tbsp Fresh Dill Chopped
  • 500 ml Chicken stock (2 cups)
  • 250 ml Thickened cream (1 cup)
  • 1 tsp Lemon Rind Finely grated
  • 2 tsp Fresh Dill Chopped

Instructions

  1. Bring a saucepan of lightly salted water to the boil over medium-high heat. Simmer the cabbage leaves for 3 minutes or until tender. Gently transfer to a colander to drain.

  2. Add the rice to the water. Cook for 15 minutes or until tender. Rinse under cold water and drain.

  3. While the rice is cooking, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 3 minutes or until soft. Add garlic and cook for 1 minute or until aromatic. Stir in the allspice. Set aside to cool.

  4. Combine the mince, rice, onion mixture and dill in a bowl. Season with salt and pepper. Divide into 12 portions.

  5. Place 1 cabbage leaf on a clean work surface. Remove the thickest part of the stem.

  6. Place 1 portion of filling on the stem end. Fold in ends, then roll up to enclose.

    Repeat with remaining cabbage and filling.

  7. Place rolls, in a single layer, in a large saucepan. Add stock, cover and cook for 20 minutes.

  8. Transfer rolls to a serving dish. Reserve 1/4 cup of cooking liquid.

  9. Cook the cream, lemon rind and reserved cooking liquid in a saucepan for 10 minutes or until sauce thickens. Stir in extra dill. Season with salt and pepper. Drizzle over the pork & dill cabbage rolls and serve.

Cranberry Almond Lettuce Salad

Cranberry Almond Lettuce Salad

Mar 7, 2019 | Recipes, Salads, Side Dish

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CRANBERRY ALMOND LETTUCE SALAD

Course Salad
Cuisine French
Keyword Cranberry, Salad
Servings 4 People

Ingredients

  • 1 Bunch Mixed Lettuce Torn
  • 1 Bunch Fresh Spinach Torn
  • 1 Cup Dried Cranberries
  • 3 Green Onions Chopped
  • 1/2 Cup Glazed Almonds Ingredients Below
  • 3/4 Cup Parmesan Cheese Shaved

DRESSING

  • 1/2 Cups Balsamic Vinegar
  • 1/2 Cups Olive Oil Extra Virgin
  • 1/2 Cups Sugar/Honey
  • Salt and pepper To taste

GLAZED ALMONDS

  • 2 tbsp Sugar
  • 1/2 Cup Almonds Sliced

Instructions

Dressing

  1. Combine dressing ingredients in a jar with a lid and shake well.

Salad

  1. Combine salad ingredients in a large bowl.

Glazed Almonds

  1. In a saucepan or skillet combine sugar and almonds.
  2. Stir constantly until nuts are glazed.
  3. Be very careful not to burn.
  4. Pour nuts on waxed paper separating them to cool.

Construction

  1. Mix dressing with lettuce and top with almonds to serve.
Cabbage and Kohlrabi Salad

Cabbage and Kohlrabi Salad

Mar 7, 2019 | Recipes, Salads, Side Dish

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CABBAGE AND KOHLRABI SALAD

While we were doing our cycling trip from Prague to Paris last year, I kept seeing kohlrabi in the supermarkets but did not know how to prepare it and what it tasted like. One day I asked a gentleman in Louny, in the Czech Republic, who had bought three bunches, how he prepares it. He replied that he peels and slices it and eats it raw with a light sprinkling of salt. When I was shopping in Checkers yesterday I found some beautiful looking Kohlrabi and bought a bunch to try. I was so excited to find this recipe, which is from Ottolenghi’s Recipe Book Plenty. It is completely different from the normal coleslaw with mayo, this recipe highlights it’s fresh clean taste which is complimented so well with the zingy lemon flavour. The baby cabbages, that are for sale at SWVG at the moment are ideal to use in the recipe – JENNY

Cuisine Mediterranean
Keyword Cabbage, Kohlrabi
Servings 4 people

Ingredients

  • 1 Medium Kohlrabi +-240gm
  • ½ White Cabbage or Whole Baby Cabbage
  • Bunch Dill Roughly Chopped (6 heaped T)
  • 1 Zest of 1 lemon Grated
  • 90 ml Lemon Juice
  • 60 ml Olive Oil Extra Virigin
  • 1 Clove Garlic Crushed
  • 40 g Alfalfa Sprouts
  • Salt and white pepper To taste

Instructions

  1. Peel the kohlrabi and cut into thick matchsticks that are about 5 mm wide and 5 cm long. Cut the cabbage into 5 mm strips
  2. Put all the ingredients apart from the alfalfa sprouts in a large mixing bowl. Use your hands to massage everything together for about a minute, so the flavours mix and the lemon can soften the cabbage. Let the salad sit for 10 min
  3. Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning, you need a fair amount of salt to counteract the lemon
  4. Use your hands again to lift the salad out of the mixing bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.

Recipe Notes

This is where notes go

Spinach and Feta Triangles

Spinach and Feta Triangles

Mar 7, 2019 | Recipes, Side Dish

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SPINACH AND FETA TRIANGLES

Ingredients

  • 1 kg Spinach
  • 60 ml Olive Oil Extra Virgin
  • 1 Onion Chopped
  • 10 Spring Onions Finely Sliced
  • 1/3 Cup Fresh Parsley Chopped
  • 1 tbsp Fresh Dill Finely Chopped
  • 1 pinch Ground Nutmeg
  • 1/3 Cup Parmesan Grated
  • 150 g Feta Crumbled
  • 90 g Ricotta I use cottage cheese
  • 2 Eggs Lightly beaten
  • 40 g Butter Melted
  • 12 Sheets Phyllo pastry

Instructions

  1. Trim any coarse stems from the spinach. Wash the leaves thoroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 min or until just wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess moisture

  2. Heat the oil in a heavy based pan. Add the onion and cook over low heat for 10 min or until tender and golden brown. Add the onion and cook for a further 3 min. Remove from the heat. 

  3. Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season well with salt and pepper.

  4. Preheat the oven to 180 deg C. 

  5. Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp cloth. Brush each sheet with the butter mixture and lay them on top of each other. Cut in half lengthwise.

  6. Put 4 tbls of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture.

  7.  Bake for 20-25 min, or until the pastry is golden brown.