Archive for June, 2010

Organic Box 23rd June 2010

Monday, June 28th, 2010

fruit: nectarines, bananas, cherries, oranges, kiwi
veg: Hackney salad, rainbow chard, rocket, tomatoes, courgettes, carrots, onions, potatoes

Football aside, it has been a great weekend and this was the perfect box to spend it with.  We made some lamb kebabs with the onions, courgettes and tomatoes, and had some lovely burgers, garnished with Hackney salad, no mustard required (though I do use my own tomato relish).

I find most puddings too much in summer, but grilled nectarines or peaches still entice at the end of a long hot day.  Cut in half, sprinkle with icing sugar and grill until they brown.  Serve with a rich vanilla ice cream.  Yum.

Organic Box 16th June 2010

Tuesday, June 22nd, 2010

fruit: bananas, apples, lemon, cherries, oranges
veg: broad beans, Hackney salad, cauliflower, red cabbage, mushrooms, onions, carrots, new potatoes

Apologies to all as am playing a bit of blog catch up at the moment as life is very busy, and recording it the least of my worries.

The two enormous apples were much enjoyed by the kids, and the cherries were delicious.  We had a Salade Paysanne again with the leaves, and carrot and apple salad with the new season carrots.  Am definitely not missing the worm-riddled sandy ones that were the last of the old stores!

We’ve had a cauliflower cheese pasta and a greek potato salad with the new potatoes and broad beans.  The red cabbage will probably become coleslaw tomorrow to make room for the new weeks’ box.

Balsamic Glazed Strawberry Salad

Tuesday, June 22nd, 2010

This is another lovely recipe from Kai at the Shoreditch Spa

2 cups rocket
2 cups watercress
2 cups sliced strawberries
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 cup chopped nuts (walnut or hazlenut, lightly toasted)
100g feta

Toss salad leaves with oil.  Heat balsamic in non-stick frying pan until reduced by half.  Pour over strawberries and coat well.

Top the dressed leaves with the strawberries and crumble nuts and cheese over the salad.

DIY veggie bacon

Tuesday, June 15th, 2010

dried paprika
1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)

Slice the halloumi thinly from the end of the block (about 2-3mm thickness).  Mix the oil and paprika together.  Layer the oil and halloumi into a jar or plastic container with an airtight lid.  Make sure all the halloumi slices are completely covered by the oil.  Store in the fridge.

Leave to marinate for up to a week, but at the very least 24 hours.  Then remove the amount you want to use from the oil and grill or fry until crisp.  Leave to drain on some kitchen roll.

Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).