11/03/2010 by D.

fruit: bananas, Torocco blood oranges, pears, Gala apples, kiwis
veg: cauliflower, mushrooms, red cabbage, lettuce, leeks, red onions, potatoes, carrots

What a handsome cauliflower we’ve got this week.  In honour of his freshness, I’ll probably cut him very small for a stir fry, mixed with some stock, garlic, red onion and a bit of lemon peel.  The red cabbage will be done with apple and caraway seeds; lovely with pork chops or some meaty sausages.

The mushrooms are going to be part of a weekend fry up and the leeks and carrots will probably be cooked German style to go with a rare Sunday roast.  The potatoes, if not roasted, will become a Greek potato salad; one of my lunchtime favourites.

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09/03/2010 by D.

2 courgettes
1 clove garlic
1 tbsp lemon juice
1 tbsp butter
1 tbsp olive oil
3 mugs chunky pasta
1 tbsp parsley (optional)
grated cheddar and ground black pepper to serve

Boil the pasta as per instructions.  While it is cooking, wash the courgettes and finely slice (I use the slicer side of my grater).  Crush the garlic.  Heat the butter and oil in  a pan, add the courgettes, garlic and lemon juice.

Fry for around ten mintues, stirring occasionally.  The courgettes should become transparent, but retain some bite.  Drain the pasta and stir into the courgette mixture.  Season to taste with a little salt, fresh ground black pepper, and a scattering of chopped parsley.  Sprinkle over grated cheddar and serve.

 We have this with fish dishes, as the lemon, garlic and sweet courgette compliment the light fish perfectly.

Posted in Cheese, Courgette, Olive Oil, Supper, Butter, Parsley, Pasta, Lemon, Garlic, Recipe | Print | No Comments »

07/03/2010 by D.

1 onion
1 clove garlic
2 tsp butter
5 carrots
1 1/2 pints vegetable stock
juice of half lemon
1 tsp sugar

Chop the onions and carrots and mince the garlic.  Melt the butter in a large pan and gently fry the veg for a couple of minutes.  Add the stock, sugar and lemon juice.  Leave to simmer for 15 minutes or until the carrots are tender.

Blend the soup, then season to taste.

This is a lovely, light, lemony soup.  With very sweet carrots you don’t need the sugar, but some of the ones I have got are a bit elderly and therefore can do with a little boost.  Be your own judge!  The toddlers love dipping buttery soldiers into this for a speedy, warm lunch.

Posted in Garlic, Soup, Butter, Lunch, Lemon, Vegetarian, Toddler, Recipe, Carrot, Onion, Organic Box | Print | No Comments »

07/03/2010 by D.

fruit: bananas, Torocco blood oranges, grapefruit, Conference pears, Gala apples
veg: red onions, beetroot, leeks, courgettes, lettuce, carrots, jerusalem artichokes, Charlotte potatoes

Somewhat late getting this written as I’ve had my birthday so lots of meals out and the veggies are for once enjoying a bit of languishing in the kitchen.  I’m a still a bit too hungover tired to do much cooking, but there is a mushroom barley bake currently being prepared and a ‘choke and potato gratin in the pipeline too, ready to go with some chops tomorrow night.

I think I’ll probably be really lazy this week and roast the beetroot with the potatoes.  Then we can have beetroot feta salad and a carrot and apple salad to go with the baked potatoes and some grated cheddar. Yummy!

Finally I’ll do a leek, garlic and courgette quiche for quick lunches on the go (cut it cold into little squares for lunch boxes), as even though it is cold, we can finally get out and about again.  Even if it is just to the playground.

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