As the seasons change, we will publish a few delicious (tried and trusted!)
recipes for you to try with your Organic Produce. Just click on the recipe
I am always interested in receiving new recipes - and ideas to share - please
Kohlrabi: (it looks a bit like a sputnik) Peel the
outer rind, cut it up, boil lightly, make a white, cheese sauce and add some
ham or frankfurter type sausage to it. Or eat it on it's own (without the
sausage). Alternatively, grate it and eat it raw, either in a salad or
with herb salt.
Red Cabbage: Slice very thinly and remove core. Fry
two onions in a little olive oil, add the cabbage and stir fry - add two
cooking apples, sliced, and a little water if required . Add two
cloves. Cook until tender.
Baby Spinach: Either cook: - very quickly until just
limp. Then make a very thin sauce - chicken stock or vegetable stock is
good - and add a little cheese (parmesan).
Or: In a salad with crispy bacon and croutons,
avocados and cocktail tomatoes. Also try "two minute noodles" crisped in
a little olive oil and sprinkled over the top.
Beetroot: Boil lightly, peel outer skin once cooked, make
a white sauce, add peeled beetroot and serve as a hot vegetable. Liquidise
cooked beetroot with chicken stock, add sour cream, salt and pepper - instant
Have you ever tried cooking the leaves of beetroot - better than spinach. Chop
up finely, boil and serve as you would spinach.
Celery Root: Peel it, grate together with grated apple and
grated carrot. Pour over a little plain yoghurt, mayonnaise or vinigrette
dressing. Cook it - in stews or soups. Use the leaves to make soup. Cook it,
allow to cool and serve as a salad with a vinigrette dressing.
Lambs Lettuce: The French call it Mache - the Germans call it
Veldsaladt - the English call it corn salad - the Swiss call it Nuesli. It's
delicious. Add it to a salad - or mix it with fresh orange segmants and a light
vinigrette dressing made with fresh orange juice and serve on it's own. Goes
wonderfully with smoked salmon as a garnish. Excellent with avocado and crispy
bacon and croutons as an alternative to spinach salad.
Long Red Peppers: Pimento They roast beautifully. Quarter two
large onions, chop up three red peppers, peel garlic but leave cloves whole,
fry lightly in olive oil, add tomato paste and a few tomatoes (prefereably
plum) and sun dried tomato paste (or reconstitute sun dried tomatoes) Into oven
- 160 deg. - for about 40 mins.
Chinese Cabbage: Serve raw leaves as an alternative to lettuce
in a salad. Alternatively stir fry them with other a mixture of other
Butternut Soup: Slice one or two onions, one large butternut,
two or three potatoes. Salt & pepper. Boil together with vegetable stock -
liquidise. Add ginger and/or juice of one orange.
Banana Ice Cream: Freeze overripe bananas.
Liquidise, add yoghurt.
Chestnut Soup: This recipe has absolutely nothing to do with
our organic produce. It is the very best winter soup I have ever made. 100%
dinner party material. Your guests will not guess the ingredients and it is
2 cups chestnut puree (one large tin, imported, expensive but well worth it -
Thruppps), I fried onion, 2 fried celery sticks
half pint beef stock, half pint thick cream half cup medium/sweet sherry
Dissolve puree in stock, add onion and celery, simmer 5 - 10 mins. Mix together
with cream, liquidise, add sherry.
Japanese Diakon Radish: (long white fellow): Fresh for salad
---- grate or cut thin shavings - try it on bread & butter as open sandwich
- add herb salt
Stir-fry: Cut into thin slices and add to the dish for the last
few minutes of cooking. They not only add flavour but also a wonderfully juicy
and crunchy texture.
Vegetable Miso soup: Diakon radish, pumpkin, carrot, onion,
sweet potato, chinese cabbage, Place all ingredients in a pot of water and boil
until tender. Add miso to the pot and simmer lightly. Add chopped spring onion
or leek. Turn off heat, add tofu.
Miso Sauce: Miso or peanut butter, same quantity of sugar or
honey, water, soy sauce.