Archive for October, 2010

Organic box 28th October 2010

Friday, October 29th, 2010

fruit: persimmons, bananas, Conference pears, Gala apples, clementines
veg: pumpkin, carrots, onions, tomatoes, cauliflower, Hackney salad, kale, green peppers, Romano potatoes

With half term and halloween this week, there is isn’t much time for fancy cooking, though I certainly made the spinach and pumpkin tarts with my pumpkin scrapings.  I think they may be nicer with butternut squash as I find pumpkin a little lacking in flavour, but they were still delicious and worth the hassle!

I used the kale, tomatoes, carrots and onions in a minestrone stew to feed the hordes and also made a harvest vegetable soup, which just gets better and better with reheating.  I have yet to make the Seekh kebabs this year.. am hoping to have them on Sunday.

Fabulous Fresh Fruit Kebabs

Friday, October 29th, 2010

Grapesfresh pearGala apple

 Any fruit will do; it is nice to have more than one type, but even apples can seem more interesting when threaded onto a wooden skewer!

1 tangerine
1 pear
10 grapes
1 apple

Wash the fruit and cut it into even sized chunks.  Thread onto wooden skewers and serve immediately.

To make it more of a pudding, you can serve them with a dipping sauce.  Honey, nutella or jam yoghurt are good (just mix a spoonful of any of them into some greek yoghurt).  Melted chocolate is also delicious and a bit more decadent!

Organic Box 20th October 2010

Thursday, October 28th, 2010

fruit: mango, clementines, pears, bananas, apples
veg: spinach, oriental salad, mushrooms, butternut squash, leeks, carrots, onions, beetroot, potatoes

Another very quick late post for the half term week!  We made some Borscht (beetroot, carrots, potatoes, onion) and some Stuffed butternut squash, which was lovely with the oriental salad.

We had the mushrooms for breakfast, on sourdough toast, and made a Welsh pizza with the leeks.  And with the fruit we made some fabulous fresh fruit kebabs.

Seekh Kebabs

Wednesday, October 20th, 2010

Cut LemonChilli Peppers
These spicy little numbers are Pakistani street food, from ‘the world of street food’ by Troth Wells.  They are delicious served with naan, green salad and some raita (yoghurt with chopped cucumber, onion and tomato).  An interesting way of making your bonfire go with a bang…

1 lb minced lamb
1 onion
2 deseeded chillies
1 tbsp mint
1 tbsp coriander
1 1/2 tsp garam masala
1 tbsp gram flour (chickpea flour)
1 tsp cumin seeds
1 tsp salt
to serve, 1 lemon
12 metal skewers

Finely chop the onion, chilli and herbs (you can do this in a food processor).

Mix all the ingredients together really well, then refrigerate for an hour to let the flavours combine.  If you want to check the seasoning, shape a teaspoon of the mixture into a littly patty, fry it for a couple of minutes until cooked through, then taste and adjust if necessary.  Make the raita and cut a lemon into wedges.

Squidge the mixture onto metal skewers so they are around 12 cm long.  Grill on a hot grill or barbecue, turning regularly until they are cooked through and slightly charred.  Squeeze over lemon juice and serve immediately.