RECIPES
Celery ~ Fennel ~ Apple ~Cucumber Salad
A favourite in the Café
Roughly chop fennel, apple, celery and cucumber (optional), sprinkle with lemon juice and a twist of black pepper
Emma's Delicious home made bread
This is the recipe I make in my bread machine, but bake in the oven.
285 ml water, 450g flour (mix of Doves Malthouse and Doves Spelt)
Either 2 x tbs dried skimmed milk or, preferably, 1 x tbs organic plain yoghurt
2 x tbs organic sunflower frying oil, 1 x tsp sugar, 1 x tsp salt, 1 x tsp yeast
Set bread machine to 'wholewheat dough' setting (1hr 55mins)
Then bake in bread tin in hot oven (220 in my fan oven) for 40 - 45 mins)
Even my children love this bread - toasted is best and keep in the fridge in a plastic bag.
The spelt flour is much easier to digest and doesn't leave you feeling bloated like lots of other flours. ~Emma
Louise's Curly Kale
Lots of curly kale some butter or margarine some milk
(cow or soya) loads of crushed garlic.
Just melt the margarine throw in the chopped kale, milk
(enough to coat the kale) and garlic and simmer until tender.
Angie's Yellow split pea lemon and celeriac soup
Serves 4ish
1 medium celeriac peeled
1 onion
250g yellow split peas
Salt and pepper
2 small lemons zest and juice
1. Roughly chop onion and celeriac put in a pan with enough
water to cover simmer for 30 mins with salt and pepper.
2. Put yellow split peas in another pan cover with plenty
of water. Let it boil then simmer for 30 mins.
3. Whizz up the vegetables using water to make a smooth
velvety soup
4. Drain cooked split peas and ad to the soup
5. Zest the lemon and add to the soup. Squeeze lemon
into soup.
6. Adjust seasoning and water to suit.
Enjoy, Angie
Summer is the time for fresh flavours and simple eating.
Try these delicious salads using our seasonal produce and lots of herbs.
Broad bean, feta and mint salad
500g broad beans (shelled weight) 100g feta cheese, cubed
2tbsp freshly chopped mint Black pepper 2 tbsp olive oil
1. Put the beans in boiling water and cook until tender. Plunge into cold water to stop them cooking. Drain well.
2. Mix the beans with the feta, mint and oil and season with black pepper.
3. Allow to stand for 30 minutes for the flavours to develop and serve at room temperature.
Beetroot and sunflower seeds with yoghurt and parsley
500g raw beetroot 100g sunflower seeds
150ml natural yoghurt 2tbsp freshly chopped parsley
Heat a frying pan but dont add oil. Toast the sunflower seeds for 3 - 4 minutes taking care not to burn.
Green Leaves and Coconut Milk
This recipe is extremely easy. Its origin is Uganda. (Serves 4)
1 onion (chopped)
1 kg spinach or kale (or any other green leafed veg, or combination)
240 ml coconut milk
Few slices of red bell pepper (optional)
Salt
1. Wash leaves well and set to drain
2. In pan, put water in just to cover the bottom, bring to the boil
3. Add onion and boil for a few minutes
4. Add leaves and steam-simmer covered for 5 minutes
5. Pour in coconut milk, season with salt. Stir well
6. Let mixture cool for a further10 - 15 minutes, uncovered
7. Serve hot garnished with thinly sliced red pepper (optional), over rice, corn/maize porridge
8. Umm, delicious!
Leeks with Tahini sauce
A very simple flavoursome recipe with a warming comfort factor (Serves 4)
1 teaspoon olive oil
4 cloves garlic, peeled, sliced thinly
2 large leeks, washed, cut into bite sized pieces
1 bunch of kale or chard, washed, cut into bite sized pieces
1 cup water
1/3 cup Tahini
Salt and pepper to taste
2 tsp lemon juice
1. heat oil in a wok
2. Sauté leeks and garlic for 1 minute, stir in kale, add water. The kale needs to stay bright green, so keep an eye on the pan
3. Stir in Tahini until sauce is creamy
4. Add salt and pepper and lemon juice and stir
5. Serve over grains, guinoa, rice, buckwheat or over pasta.
6. NB: For a creamier consistency, add more water and Tahini. You can also put in a few toasted sesame seeds for a more intense flavour
ORGANISING YOUR CHRISTMAS WORK/FRIENDS OUTING NEXT YEAR? COME AND ENJOY OUR CHRISTMAS MENU (WITH MEAT FROM THE FARM!) IN THE GREEN ROOM WITH A ROARING FIRE.
menu and dates available
