Recipes

Vanessa’s Potato and Turnip Gratin
(courtesy Vanessa D)

– 1 garlic clove (cut in half)
– butter
– 4 medium potatoes (peeled)
– 4 medium turnips (peeled)
– cream
– milk
– melting cheese (I used Australian Edam)
– salt and pepper
– nutmeg

1. Pre-heat the oven to 180C

2. Slice the potatoes and turnips as thinly as possible, and grate about a cup full of cheese.

3. Rub a large baking dish with the garlic, and then butter the dish well. Put a layer of potato slices, then turnip slices, a little cream, a couple of small pieces of butter, cheese, salt and pepper and a little sprinkled nutmeg. Then start again with the potatoes and keep doing layers the same way until you’ve run out of potatoes and turnips. Keep some cheese aside for a final sprinkle. Finally drizzle a little milk over the layers, and then the saved cheese, salt, pepper and a little more nutmeg.

4. The quantities depend on your taste, you could go crazy with the cream, or use a little like I did.

5. Bake for 40 mins, switching to grill for a few minutes at the end if the crust doesn’t go golden. (I made half the quantity and didn’t need to grill the top.)

Vanessa’s Potato Pizza
(courtesy Vanessa D)Make your favourite pizza base.Topping: thinly sliced (peeled) potatoes, mixed in a bowl with….
– a good splash of olive oil
– chopped fresh rosemary
– pepper and salt
– chopped chilli (optional)1. Rub a little olive oil over the pizza base then place the sliced potatoes on it. Sprinkle a little more salt and bake in pre-heated oven at 220 C.

Kale

This leafy green is not only highly nutritious, it also detoxifies your body, reduces cancer risk, is anti-inflammatory, lowers cholesterol (when steamed) and modulates the immune system. If you have not cooked with Kale before, here is a list of ways to use Kale:

– Chop it up, saute, and scramble with eggs.
– Add a handful to yogurt, berries, and blend to make a green smoothie.
– For a healthful addition to a cold pasta salad, add chopped kale to the pasta the last 10 minutes of the boil. Drain. Add pesto or your favorite oil and vinegar dressing and additional chopped vegetables.
– Kale chips.
– Add to your favorite stir fry recipe.
– Add to any soup.
– Greens in peanut sauce.
– Saute’ and add to your favorite hummus recipe.
– Confetti Kale.
– Kale potato soup.

Sourced from: http://thelocalcook.com/2010/05/04/top-10-things-to-do-with-kale/#comment-3044

Kale Smoothie

(courtesy Ayesha H.)

Kale is high in fibre and antioxidants, is anti-inflammatory, high in Vitamins A, C & K as well as calcium, and is excellent for detoxifying. It is known as an anti-cancer, anti-diabetic and anti-microbial vegetable.

One great way to increase your intake of kale is by juicing it (you could also use it in green smoothies).

A nice mix of flavours could include:
Kale
Cucumber
Mint
Lemon
Carrot
Beetroot
Little piece of ginger
Apple (if you need a bit of sweet in your juice)

If you really want to up the nutrients of the juice, you could also add broccoli. If you don’t have the exact list of ingredients for this juice, you could raid your veggie crisper and add whatever you have on hand. The kale has a light taste and is not too overpowering, but the mint, lemon and ginger really balance out the flavour.

Most commercial kale tests high for pesticide residue, so it is an excellent green to buy organic.

Piadine
(Italian flat bread)

I’ve made this easy and delicious bread organic flours, as well as with gluten free flours.

– 1 1/2 cups flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 7 tablespoons warm water
– 1/4 chilli chopped finely (optional)
– 2 cloves garlic chopped finely (optional)

1. Sift flour and salt together in a large bowl, add garlic and chilli. Make a well in the centre and pour in the olive oil and water.

2. Gradually mix to form a soft dough, then knead on a floured surface for 5 minutes (skip the kneading for gluten free, instead mix well in the bowl).

3. Place back in the bowl, cover and rest for 20 minutes.

4. Divide the dough into 4 equal pieces, roll flat and cook on oiled trays in a 200C oven for 10 minutes, or until cooked. Serve warm.

Adapted from The World Encyclopedia of Bread and Bread Making by Christine Ingram and Jennie Shapter

Talia’s Potato Salad
(courtesy Talia B)

– Boiled potatoes
– Spring onions, chopped
– Grated carrots
– Chopped kale, plus any other strong greens
– Grated Beetroot

Dressing:
– Olive oil
– Grated garlic
– Lemon or Lime
– Mayonnaise

1. Combine all ingredients and enjoy!

Baked Broad Beans

– 500g shelled broad beans
– 250ml passata
– 2 tablespoons honey
– 1/2 tablespoon mustard
– 1 tablespoon soy sauce or tamari
– pinch of ground cloves
– 1/2 teaspoon salt
– 1 onion, chopped
– 2 carrots, diced
– 1 celery stick, chopped

1. Whisk passata, honey, mustard, soy sauce (or tamari), cloves and salt together in an oven-proof casserole dish.

2. Mix beans through and cover with a lid. Cook in a 160 degree oven for at least two hours.

Chickpeas with leafy greens

Ingredients:
– 3 tablespoons Olive Oil
– 1 teaspoon Salt
– 1/2 teaspoon Pepper
– 1/8 teaspoon each of Cumin, Coriander, Paprika, Cloves, Cardamom and Cinnamon
– 1 cup Tomato puree
– 3 large leaves of leafy greens (ie Spinach, Silverbeet etc), chopped
– 3 cups cooked Chickpeas

1. Mix all ingredients together in an oven-proof dish. Cover and bake in a 160 degree oven for at least half an hour.

Spanish Omelette

– 1 Leek or Onion
– 2 Sprigs Oregano
– 400g Potatoes, peeled
– Olive oil
– Salt and Pepper to taste
– 1 leafy green (ie Silverbeet, spinach, bunch of Shizo)
– 8-10 eggs
– 1/3 cup milk

1. Chop leek and oregano finely, then fry in a little olive oil.

2. Add chopped spinach and eggs and whisk.

3. Meanwhile boil potatoes until just softening. Slice thickly.

4. Oil a frypan, layer with thick slices of the potato and cover with the egg mixture. Cover with a lid and cook over medium heat.

5. When the base is cooked, remove the lid and place the frypan under a medium grill. Cook until nicely browned.

Potato Wedges

Ingredients:
– Potatoes
– Olive oil
– Paprika
– Sea salt

1. Wash potatoes and slice into wedge shapes. Place in a large bowl.

2. In a jar mix together olive oil, paprika and salt. Screw lid on and shake to combine.

3. Pour oil mixture over the potato wedges, toss to coat evenly.

4. Spread on an oven tray and bake at 180 degrees until crisp.

Banh Xeo / Vietnamese pancakes

Pancake ingredients:
– 1 cup brown rice flour
– 1/2 cup potato flour
– 1 teaspoon turmeric
– 1 teaspoon sugar
– 1 teaspoon salt
– 1/2 cup coconut milk
– 1 1/4 cups water

Filling ingredients:
– 500g minced pork (or 500g tofu for vegetarian pancakes)
– pinch salt and sugar
– 1 egg per person
– A selection of: mung bean sprouts, shallots, spring onions, lettuce, fresh coriander, parsley, cucumber.

1. Fry minced pork or tofu with salt and sugar. Remove from pan and set aside.

2. Fry beaten egg seasoned with salt and pepper. Remove and slice thinly.

3. Mix all the pancake ingredients together. Be sure to continue stirring to avoid settling.

4. Oil a frypan or wok and heat to medium-high. Ladle the pancake mixture into pan and spread evenly. Immediately place a serving of pork or tofu, the egg and bean sprouts on one half of the pancake. When cooked, fold in half and slide off pan onto a plate, so that the filling is contained inside.

5. Serve topped with other salad ingredients.

Piccalilli

What to do with all that zucchini? Piccalilli is a delicious preserve that makes a great accompaniment to sandwiches as well as to cheese and biscuits.

Recipe adapted from ‘A year in a bottle’ by Sally Wise.

Ingredients:
– 1 kg zucchini, finely chopped
– 2 large onions (or equivalent spring onions), finely chopped
– 1 red capsicum (optional), finely chopped
– 2 tablespoons sea salt
– 2 1/4 cups sugar
– 2 cups white or cider vinegar
– 2 teaspoons mustard powder
– 2 teaspoons turmeric
– 1 dessertspoon cornflour

1. Place vegetables in a large bowl, add salt and mix well. Cover and leave to stand at least 3 hours. Drain well.

2. Combine sugar, vinegar, mustard and turmeric in a saucepan and bring to the boil, stirring until sugar is dissolved.

Method 1: Add vegetables and boil for 25 minutes. Mix cornflour in to thicken slightly and cook another 2 minutes. Spoon into warm, sterilised jars and seal immediately.

Method 2: Mix vegetables into the vinegar mixture, adding cornflour to thicken. Spoon into jars and process in a fowlers vacola unit.

Piccalilli will keep for up to a year. Store in a cool, dry place.

Nasi Goreng

Rice
Ingredients:
– 1 1/4 cups rice
– 2 1/2 cups water or chicken stock
– 1 tablespoon olive oil
– 1/2 teaspoon sea salt

1. Saute rice in olive oil, stirring frequently, until rice begins to change colour.
2. Add liquid and salt. Stir well and bring to a boil.
3. Boil uncovered for 10 minutes or until liquid has reduced to the level of the rice.
4. Reduce heat to lowest setting, cover and cook for at least 1 1/2 hours.

Nasi Goreng
Ingredients:
– 1 tablespoon Olive Oil
– 1 medium onion, chopped finely
– 2 cloves garlic, crushed
– 1 chilli, sliced (optional)
– 250g firm tofu, chopped finely
– 3 cups cooked rice
– 1/2 cup tamari or soy sauce
– 4 eggs

1. Heat oil and fry onion, garlic and chilli until softened.
2. Add tofu, fry until browned.
3. Add rice and tamari, fry until browned.
4. Oil another frypan, cook eggs until just set.
5. Divide Nasi Goreng among serving bowls, top each with a fried egg.

Garden Salad

Ingredients:
A range of fresh fruit and vegies, such as:
Lettuce
Shizo
Herbs
Tomato
Cucumber
Nasturtium flowers
Strawberries
Spring Onion or Onion
Capsicum
Olives

Dressing:
– Olive oil
– Vinegar
– Salt and Pepper

Place equal quantities of olive oil and vinegar in a small jar, season with salt and pepper. Shake well then pour over salad and toss before serving.

Buttered Zucchini

Ingredients:
– 1 zucchini, sliced thinly
– 1 onion, chopped finely
– 1 squash, sliced thinly
– 1 leaf silverbeet or spinach, chopped finely
– 100 – 150g butter
– salt and pepper
– Cheese to taste

1. Melt butter in a saucepan, add zucchini, squash, onion and silverbeet, with salt and pepper. Fry until the vegies are softened and beginning to brown.

2. Stir in cheese to taste and serve with rice, pasta or quinoa.

Coconut Yoghurt

Ingredients:
– 1 cup (85g) shredded Coconut
– 3 cups hot water
– 4 tablespoons tapioca
– 1 tablespoon honey
– Starter culture or 2 tablespoons of yoghurt

1. Soak the coconut in the water for 2 hours. Heat to boiling point while whisking, then blend thoroughly in a food processor. Strain if desired.

2. Thoroughly whisk the tapioca and honey into the coconut milk, then pour into sterilised jars.

3. Allow the jars to cool to around 40 degrees, then add either starter culture or 2 tablespoons yoghurt, swirl gently to mix.

4. Maintain temperature overnight or for 8-12 hours. You can use an Easiyo thermos, drinking thermos, or esky, filled with hot tap water (no hotter). Its important not to disturb your yoghurt whilst its setting. You may need to replace the hot tap water partway through, gently lifting and replacing the yoghurt jar.

Warning: Coconut yoghurt can be quite fickle, sometimes it will set nicely, other times it will make a drinking-style yoghurt.

Activated Almonds & Cashews

Ingredients:
2-4 cups almonds or cashews
1 tablespoon Sea Salt
Water

1. Mix the nuts with salt and enough water to cover well. Leave cashews to soak for exactly 6 hours, or almonds for 7 – 12 hours.

2. Strain the water off and dry the nuts either in a dehydrator or an oven set to no more than 65 degrees for almonds, or up to 120 for cashews.

3. Monitor them and when dry, remove and store in an airtight container. It should take at least 24 hours to dry at a lower temperature.

Why activate?

Activation makes nuts easier to digest and the nutrients will be more readily available. The salt in the soaking process will activate enzymes that assist in this process. Nuts treated this way will have a crisp texture and taste similar to roasted nuts.

Mineral Supplement for Chooks

This is the Pat Coleby recommendation for feeding to poultry as well as other livestock. It contains all the essential minerals to keep your animals in top, healthy condition.

Ingredients:
– 25 parts Dolomite
– 4 parts Yellow Sulfur
– 4 parts Copper Sulphate
– 4 parts Seaweed Meal

– Mix all ingredients together and offer some to your chickens in a separate feeding container. They will help themselves as needed.

or

– Offer the four ingredients in separate containers. The chickens will help themselves to what they need most.

or

– Distribute a small amount of the mixture in with their feed regularly.

Sauerkraut

Ingredients:
– 1 Cabbage
– 1 tablespoon Salt
– Water

1. Slice the cabbage leaves thinly.
2. Pound the cabbage with the salt until the juices run from the cabbage leaves. The end of a wooden rolling pin makes a good implement for the pounding.
3. Pack the cabbage tightly into a crock or jar. Place a weight on top to make sure the cabbage leaves remain submerged. A jar filled with water makes a good weight. If the liquid is not enough to cover, add a little filtered water.
4. Leave at room temperature for at least 3 days, then cover and transfer to the refrigerator.

Zucchini Lasagne

Filling ingredients:
– 1 large zucchini, sliced
– Olive oil
– 1 Onion, chopped
– 750ml tomato passata
– Handful mixed herbs
– 1/2 head broccoli
– 1 teaspoon salt
– Pepper to taste
– 2 leaves silverbeet

1. Fry the onion in the olive oil until softened, add the tomato, salt, pepper, herbs, broccoli and silverbeet. Cook until broccoli begins to soften.
2. Lay the zucchini slices over the base of a large casserole dish. Top with a layer of the tomato mixture. Repeat at least two more times.

White sauce ingredients:
– 1 tablespoons cooking butter
– 1 tablespoon flour
– Milk
– Salt & Pepper

3. Melt the butter in a small saucepan. When melted, add the flour and mix until thickened.
4. Remove from the heat and stir in a small amount of milk with the salt and pepper. Return to heat and stir until thickened, slowly adding small amounts of milk until you have a desirable consistency.
5, Pour the white sauce over the lasagne. Top with grated cheese and sprinkle with paprika.
6. Cook in a 180 degree oven for 30 minutes or until well cooked.

Dyeing Easter Eggs

Ingredients:
– Eggs (use a needle to prick through each end, make it larger with a darning needle, then blow out the yolk, make omelette, and rinse the egg shell out)
– Small leaves of interesting shapes: clover, strawberry, dill, dandelion, basil, thyme, marjoram, tansy, bracken. (we used carrot top, feverfew, sorrel and clover leaves)
– Small flowers
– Bag of onion skins (both purple and brown)
– Thread for wrapping and tying

Method:
1. Moisten your stock of onions slightly to make it easier to fold them around the eggs.
2. Take some of the larger pieces and spread them in your hand to make a cradle.
3. Lay some small leaves and flowers in the onion skins.
4. Place an egg in the middle and carefully fold the onion skins around the egg. Wrap the egg bundle with long lengths of string. Or slip into an old stocking or wrap in a piece of silk and secure. (We wrapped in a piece of chux cloth and held it in place with an elastic band)
5. Place wrapped egg in a saucepan, on a thick bed of onion skins. (We added half a beetroot, chopped finely, for extra colour)
6. When all eggs are in, cover with water and bring to a boil. Simmer 10 minutes then allow eggs to cool in the solution.

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