07/04/2010 by D.

fruit: bananas, mandarines, kiwi, pears (amazing ones; would love to know what they are!), oranges
veg: spinach, wild garlic leaves, oriental salad, mushrooms, onions, carrots, jerusalem artichokes, beetroot, Sarpo Mira potatoes

A very good variety of stuff this week.  Fantastic to have garlic leaves and more of the curious pears.  We were hungry tonight and had to do a quick meal once we had the bags so made a leek, aubergine and garlic leaf pasta for supper, with an oriental salad on the side.  Delicious.

I intend to do some cashew and mushroom rice this week.  It’s something we haven’t had in a long time, but is so tasty and easy, I really don’t know why!  I fancy making a saag aloo with the lovely potatoes and fresh spinach, and maybe another big vat of borscht if the weather stays this chilly in the evenings.  I also intend to try a jerusalem artichoke salad, though am a bit wary of the inulin so may try blanching it first.

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03/04/2010 by D.

We had some of these in the freezer, (we doubled the quantity when making Gnocchi with spinach and bacon and froze half).  They boil up well straight from frozen (10 mins in boiling salted water) and it was short work to melt a little dolcelatte and toast some seeds.  I have repeated the recipe for the gnocchi here so you don’t have to print out two recipes.  We ate this with a rocket and pear salad.

for the gnocchi:
2 large potatoes
1 sweet potato
1 egg yolk
2 tblsp milk
pinch ground nutmeg
1 1/2 cups plain flour
1 tsp salt

for the sauce:
100g Dolcelatte
1 tsp butter
2 tbsp milk
1/2 tsp nutmeg
1 cup chopped roasted hazlenuts or toast sunflower and pumpkin seeds

Bake the potatoes on a tray in a hot oven (220c) for around an hour.  Perfect thing to do if you have something else going on in the oven as they will be fine in the fridge for a couple of days until you have time to make the Gnocchi.

When the potatoes are ready (the sweet potato may take a little less time that the others), cut them in half and leave to cool a little.  Scoop out the flesh and push through a sieve/use a ricer/mash thoroughly to make absolutely sure there are no lumps.  I have to be honest, pushing them through a sieve is a bit of a pain, and I actually bought a potato ricer specifically to make this dish as I love it so much.

In a large bowl, mix the potato, milk, nutmeg, salt and 1 cup of the flour and stir well.  Flour your hands, then take a small spoonful of the mixture out and briskly roll into a ball between your palms.  It should roll, but still be sticky.  If you just end up with potato smeared hands and not a little gnocchi, add some more flour.  It is important to get the balance right as too much flour will make the gnocchi too heavy and more like boiled bits of dough, too little and the next step will be almost impossible!

Put a big pan of salted water on to boil.  Lightly flour a baking tray, a chopping board and your hands.  Gently knead the mixture in the bowl and divide into two.  Take out half the mixture and roll into a long snake 2cm thick (this is the playdough bit!) on the chopping board.  Using a knife, cut off 2cm diagonal lengths and push them onto the baking tray with each cut.  Repeat with the second half of the mixture.  If you are feeling fancy (or have a bored child, friend or spouse handy), gently indent your gnocchi with a fork.  (NB If you are freezing the gnocchi, leave them on the plate to cool.  Freeze in a box and again, respect their space.)

Melt the dolcelatte, with the butter and milk in a saucepan.  Add the nutmeg and stir well.  Take off the heat.

Cook the gnocchi in the boiling water (I flick them off the baking tray into the water, trying to avoid the flour) in batches for 2 or 3 mins each; don’t crowd them as all your hard work will go to waste.  Do about four batches, depending on the size of your pan.  Generally the rule is once they float, they are ready.  Try one if you are unsure.  They should be firm and not taste of raw flour.  Scoop out with a slotted spoon and then spread them out on a plate whilst the next lot are cooking.  When you are done, drain the excess water off the plates and add the gnocchi to the sauce.  Taste and season. 

Give it all a couple of minutes to reheat, then serve immediately with roasted hazlenuts or toasted sunflower and pumpkin seeds sprinkled on top.

Posted in Pumpkin seeds, Gnocchi, Milk, Flour, Hazlenuts, Dolcelatte, Sweet potato, Eggs, Potato, Recipe, Vegetarian, Nutmeg, Sunflower seeds, Organic Box | Print | No Comments »

03/04/2010 by D.

1 pear
1 bag rocket
balsamic vinegar

Cube or thinly slice the washed pear, discarding the core and stalk.  Mix with rocket.  Sprinkle on balsamic vinegar and mix well.

This sweet, sour and peppery salad is a good accompaniment for sandwiches and salty dishes.  It works well even if the pears aren’t completely ripe.

Posted in Salad, Balsamic, Rocket, Pear, Vegetarian, Recipe | Print | No Comments »

02/04/2010 by D.

fruit: bananas, Navel oranges, kiwi, pears, avocado
veg: carrots, potatoes, leek, celeriac, aubergine, oriental salad bag, purple sprouting broccoli, onions

A return to winter this week with icy rain and freezing nights.  It will be interesting to see what we will be getting in the upcoming boxes with all this nasty weather setting the growing season back by a month.

I love purple sprouting broccoli and this week I think we’ll do a broccoli and cheddar quiche.  Should go well with the oriental salad.  The carrots and potatoes will be made into a thick harvest vegetable soup.

With all the Easter chocolate and rich food (we are having duck), the other bits and pieces will probably be used to make very simple meals.  Maybe a babaganoush to dip some pitta fingers into, and a celeriac and potato gratin to go with a simple salad.

Happy Easter all

D

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