Jolke's Brussels Sprouts Asian Style:
Sautéed sprouts (or cabbage), serves 4 to 6, 20 mins.

500 grams sprouts
3 tbs vegetable oil and 1 pinch salt
2-3 slices ginger root, 1-2 cloves garlic
4-5 tbs vegetable stock (or 1 stock cube and water)
2 tbs butter (optional)
1 tbs soy sauce, 1tbs Hoisin sauce (vary to taste)
½ tsp vetsin (optional, I leave it out), 2 tbs sherry
3 tsp sugar and salt and pepper to taste (all 3 will enhance flavour and depth)

cut sprouts in 2 to 3 pieces, or dice cabbage after removing hard stalks
finely chop the ginger and garlic
heat oil in pan and first add pinch salt, ginger and garlic, then add the sprouts, sauté for 2mins.
Add stock and stir for 2 more mins.
Add soy sauce, Hoisin sauce, sherry, butter, sugar and ve-tsin.
Stir well, put lid on pan and simmer for 4-5 mins.
Remove lid, stir, add salt and pepper to taste and serve

A bit of fish sauce (instead of salt) or sate sauce can add another dimension to the flavours of this dish.

Serve with rice and for the vegetarian option with mushrooms, nuts of an egg (boiled along with the dish in Asian style), or serve with chicken for the meat eaters.

My mother made this dish for us when we were children, it was one of my favourite dishes and the only way the 3 of us enjoyed eating sprouts, as they do not taste bitter at all cooked this way.

Jolke's farmshop oriental leaves stir fry, healthy and delicious all at once

Simple Oriental Greens Stir-Fry with Ginger

A simple recipe for an easy Chinese-style vegetarian and vegan stir fry with tofu in a light ginger sauce. Feel free to add in whatever vegetables you happen to have on hand, just about any kind of veggie will work for this quick and easy stir-fry recipe. You could also omit the tofu, or use seitan or tempeh instead.

3/4 cup soy sauce
1/2 cup lemon juice
1 tbsp fresh ginger, grated or minced
½ tbsp finely chopped chilli pepper
1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
2 tbsp vegetable or olive oil
about 200 grams of finely chopped carrots, cauliflower, broccoli or any kind of firmer veg that you have left over
1 big bag or 2 small of Oriental stir Fry Greens
1 onion, chopped
1 bell pepper, any color, sliced
1 cup (snow) peas
1 cup mushrooms, sliced (any kind)
1 small bunch of spring onions, sliced
rice or noodles, pre-cooked

In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions, oriental stir fry greens and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Add the rice or noodles and cook just until heated through and well mixed.

Quick and easy variation, ready in 15 minutes:
For a more quick and easy variety, leave out the firm vegetables and use only some finely chopped onion and garlic with the oriental stir fry greens (you will need more of these to replace the other vegetables).
Either use a pre-marinated tofu such as the tasty smoked tofu or add more mushrooms or beans (green beans or pre cooked dry beans) and leave out the tofu altogether.

Fry the tofu, beans and/or mushrooms with the onion and garlic and a bit of chopped ginger and chilli until tender, add the stir fry greens, noodles or rice and soy sauce (or fish sauce, oyster sauce, or any kind of Asian style sauce you would like to use)

Serve with a bit of chopped fresh coriander and perhaps a light drizzle of sesame oil and lemon juice to taste.

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)

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


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