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Posts Tagged ‘recipe’

NASTURTIUM PESTO Makes 2 cups

Ingredients

  • 4 cups packed nasturtium leaves
  • 2 cups packed nasturtium flowers
  • 1 1/2 cups olive oil 5 cloves garlic
  • 1 to 1 1/2 cups walnuts or almonds or macadamias
  • 1 to 1 1/2 cups shredded Parmesan cheese

Method

  • Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is fine too.
  • Thoroughly wash and dry the leaves and flowers; tear larger leaves in half
  • Add the leaves, flowers, garlic, olive oil, nuts, and Parmesan to a blender or food processor.
  • Blend all the ingredients until the mixture is smooth.
  • Ladle the pesto into small jars, refrigerate. It should keep for up to two weeks.
  • Can be frozen

Enjoy!

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MISO, LEEK AND TOMATO RISOTTO
Preheat oven to 200c
Place 1 litre of water, 2 tbsp red miso paste, 1 tbsp light soy sauce and a pinch of sugar in a saucepan and simmer over a medium heat, stirring until miso is dissolved.
Place a splash of olive oil in a flameproof casserole dish over a high heat and stir fry 1 large leek (washed well and thinly sliced) for 2 -3 mins.
Add 1 1/2 cups of short grain rice and stir for 1 min.
Add 2 roma tomatoes (chopped) and stir for 1 min.
Add the hot stock to the casserole dish(miso and soy and water) and stir
Cover pan with tight fitting lid and cook int he oven for 25-30 mins. Stir through 1/2 cup grated parmesan, 1 tbsp butter and 1/2 cup of parsley (roughly chopped)
Serve with an extra sprinkle of parsley on top
Delicious and so warming on these cooler nights. Enjoy! Rachel

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Creamy Semi – dried Tomato Gnocchi – 15 mins prep. Easy peasy and tastes delicious!!

1 tbls olive oil
1 leek Halved and thinly sliced
1 garlic clove crushed
½ cup semi dried tomatos chopped
½ cup dry white wine
300ml light cooking cream
50g baby spinach
¼ cup finely grated parmesan

Heat oil, add leek and garlic. Cook stir for 3-4 mins until softened.
Add tomato, stir and combine. Add wine. Cooke for 3 mins or at least until nearly evaporated. Add cream. Stir through cook 3-4 mins but DON’T boil.
Add spinach and cheese, cook for 1-2 mins until spinach wilted. Season with salt and pepper.
Add to cooked gnocchi

The kids loved it too! Really enjoyed doing the compost and worm workshop today. Thanks for all your lovely feedback. Rachel

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Just 1 mug of each

  • self raising flour
  • caster sugar
  • soya milk
  • dessicated coconut

Mix with a fork, pour into lined pyrex dish and cook medium oven 15 mins.

When cool, slice, wrap and freeze for lunchboxes.

Easy!

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This recipe is for the Pea and Ham Soup we enjoyed at the garden today.

Ingredients:

  • 1 cup red lentils
  • 1 cup brown lentils
  • ½  cup of pearl barley
  • 3 stalks celery
  • 1 brown onion
  • 1 zuccini
  • ½ tsp. basil ( fresh chopped or dried)
  • 1 lg. bay leaf
  • ½ tsp tarragon, finely chopped
  • 2 tsp parsley
  • Dash of sage and thyme
  • Optional – 2 tbs of low sodium soy sauce or 1 to 2 tbs light miso
  • 2 litre chicken stock
  • 4 x beef oxo cubes
  • 4 to 5 bacon bones or ham hock

Method:

  • Cook all together on low heat in Crock POT overnight.
  • Then let go cold and skim all fat and bones off.
  • Ready to reheat slowly for a meal.

This is a rough country recipe which takes no responsibility for those who prefer food less salty. It can be made with less salt but no SALT is in the recipe other than that already in the the above mentioned ingredients. There are some beautiful natural home made recipes for chicken and beef stock.

Happy eating.

Thanks, Leonnie Blick

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Kumara Pie

Ingredients:

Basic Pie Pastry Recipe

  •  1 1/4 cup of all-purpose flour
  • 1/4 cup of icing sugar
  • 100 grams of butter, cubed
  • 2 tablespoons ice-cold water
  • 9 inch pie tin & pie weights

Filing Recipe:

  • 900 grams sweet potato or kumara, peeled and cut into chunks
  • 1 cup of loose dark brown sugar
  • 1 cup of milk
  • 1/2 tsp of ground cinnamon
  • 1/4 tsp ground nutmeg
  • A pinch of ground cloves
  • 1/4 cup of butter
  • 2 eggs
  • 1 tsp of vanilla extract
  • Whipping cream (optional)

Preparation:

  1.  Make basic pie pastry. In a large bowl sift together the flour and icing sugar. Add the butter and use your fingertips to gently rub and combine until the mixture resembles coarse crumbs of different sizes but none larger than a pea.
  2. Add the ice-cold water and gently mix with your hands until mixture comes together. Roll into a ball and wrap in plastic. Refrigerate while you steam the sweet potato.
  3.  Steam sweet potato chunks until tender.
  4. Place chunks into a blender or food processor along with milk, sugar, butter, cinnamon, nutmeg and cloves. Blend until smooth. Let the mixture cool a little before adding the eggs and vanilla essence and then blend again to combine. Set aside.
  5. Pre-heat the oven to 350F (180C).
  6. Remove pie dough from fridge and place on a floured surface. Roll out to fit larger than the pie tin. Place dough in tin and press down onto base and up the sides with your fingers to make the shell. Trim the sides and then press down with a fork or your fingers.
  7. Line pastry shell with baking paper and fill with pie weights. Bake in the oven for 10-12 minutes until partially cooked. Remove from oven and remove pie weights and baking paper. Cool for 1 or 2 minutes.
  8. Pour sweet potato mixture into the pie shell and bake for a further 35-40 minutes. Remove from oven and cool.
  9. Serve with whipping cream or vanilla ice-cream on the side.

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