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Really Quick

This recipe is more because I am dealing with a cucalanche at home. I never thought one plant could produce so much food. I can’t give them away.

This is incredibly quick and easy and very refreshing for lunch during summer. Ever since I discovered the chilled beetroot soup, I’m a huge fan of cold soups for lunch now.

In this, my first attempt, I added too much Dijon mustard. When my friend and local grower Kat (Luna Harvest) tasted it, she said I’d discovered the recipe for McDonald’s Big Mac special sauce. She loves it, although it definitely wasn’t what I was going for! But she was right… and after she said it, I could only taste the Big Macs of my youth when I ate this. Not so sure if I want to be reminded of that particular food experience.

Don’t let that put you off! I’ve adjusted the recipe below with that in mind. You might also like to add a little water, if you prefer it thinner. I only have a stick blender, so it’s quite chunky.

Chilled cucumber soup

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Serves: 6 Prep Time:

Ingredients

  • 2 large cucumbers (more if they're smaller), halved and seeded, chopped
  • 1-2 cups Greek yoghurt
  • juice of half a lemon
  • 1/2 red onion, chopped
  • 1 clove garlic
  • 1/3 cup dill
  • 1/4 cup flat leaf parsley
  • 1 teaspoon Dijon mustard
  • salt & pepper for seasoning

Instructions

  1. Put the cucumber, yoghurt, lemon juice, onion, garlic, dill, parsley and mustard in a blender or food processor and blend or process thoroughly.
  2. Pour into a bowl, season with salt & pepper, cover and refrigerate for at least 8 hours or overnight.
  3. To serve, ladle into bowls and garnish with a sprinkle of dill.

4 January, 2018 0 comment
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Another food from my childhood, but this time it brings good memories.

Mum grew heaps of rhubarb in her garden, so there was a pretty steady supply of stewed rhubarb in the fridge. Super quick and easy to make, she just chucked in some sugar and let it cook down.

But I’ve picked up a couple of tips over the years that make this stewed rhubarb better than my mum’s (sorry Mum), like using raw sugar instead of white or caster and squeezing in some lemon juice. Very more-ish. Fantastic with ice cream or on muesli or porridge.

Kate

Stewed rhubarb

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Prep Time: Cooking Time:

Ingredients

  • 1 bunch of rhubarb
  • 2/3 cup raw sugar
  • half a lemon (or a whole, if it's not very juicy)
  • half a cinnamon stick

Instructions

  1. Cut rhubarb into chunks and rinse.
  2. Chuck the wet rhubarb chunks into a medium saucepan on a low heat.
  3. Add the raw sugar.
  4. Squeeze the lemon juice into the saucepan.
  5. Add the cinnamon stick and give it a good mix.
  6. Cook over a low heat until it goes all stewy. The rhubarb chunks will fall apart and go stringy. Stir regularly. It doesn’t take very long, so don’t forget about it.
  7. Set a timer for 10 minutes if you’re like me and wander away from the stove a lot. Cleaning boiled-over stewed rhubarb residue off your stove is annoying. Check after 10 minutes and keep cooking according to how you like it.
  8. The longer you cook it, the more gooey and toffee-like it becomes (good for eating with ice cream), but don’t let it go too far, or it gets a slightly burnt taste. Keep it runnier for slopping onto your breakfast cereal.
6 December, 2017 0 comment
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I grew up hating asparagus. My parents used to eat it on a plate of salad FROM A TIN. It smelt horrible and tasted worse. I swore I’d never eat it. Then one night, as an adult, I was a guest at someone’s house and they proudly announced they were serving asparagus for entrée. I gulped and steeled myself to eat what they gave me – I didn’t want to be one of “those” guests.

What I ate was not asparagus as I knew it. It was something divine and this has remained my favourite way to eat it ever since.

Finger licking!
Kate

Simple sautéed asparagus

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • a generous blob of butter (don't hold back)
  • 1 bunch of asparagus
  • half a lime (or a whole, if it's not very juicy)
  • a sprinkling of finely grated parmesan or pecorino cheese
  • cracked pepper

Instructions

  1. Trim off the ends of the asparagus. Where you cut depends on how thick the spears are and how woody they are. Try flexing a spear to get an idea of where the deliciousness stops and the woody bit starts.
  2. Gently heat your favourite frying pan.
  3. Once it’s at temperature, throw in the butter. It should quietly sizzle and not smoke or go brown. If it does, turn it down, clean the pan and start again! Don’t burn the butter!
  4. Chuck the spears in the melted butter and gently sautée. Keep the spears moving so they don’t brown. Jiggle the pan or roll them around with a spoon or tongs.
  5. Give them between 5 to 10 minutes. You’ll judge this best yourself. It depends on your pan, the type of heat, the thickness of the spears. You want them to have a lovely rich green colour, but don’t let them overcook.
  6. Squeeze the lime over them while they’re still in the pan. Give them another jiggle and a swizzle.
  7. Tip the spears onto a lovely white serving dish, butter an’ juice an’ all.
  8. Sprinkle with cheese and crack some pepper over the top.
  9. Eat with your fingers.
  10. Wipe your chin when you’re done.
30 November, 2017 0 comment
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