SILVERBEET AND COCONUT SOUP
(From Stephanie
Alexander’s ‘Kitchen Garden Cooking With Kids’)
Silverbeet (about 10 large
leaves)
½ onion
1 clove garlic
1 medium potato
1 teaspoon cumin seeds
1 teaspoon coriander
1x 2cm cinnamon stick
2 tablespoons vegetable oil
1 teaspoon salt
4 cups water
½ cup coconut milk
-
Toast coriander seeds in dry pan until
fragrant. Place in mortar and add cumin
and cinnamon. Using the pestle grind the
spices to a coarse powder.
-
Peel and finely chop onion and garlic. Heat oil over medium heat in a large saucepan
then add garlic, onion and spices. Stir
and cook until onion is softened.
-
Peel potato and chop into 1cm dice. Add potato to softened onions. Cover and cook for 2 minutes.
-
Separate silverbeet leaves from stems. Place stems in compost bucket. Rinse silver
beet leaves and spin dry in salad spinner. Shred silver beet leaves.
-
Add shredded silverbeet, salt and water to
potato and onion mixture. Cover and
simmer until potatoes are tender.
-
Remove pot from the heat and using the stick
blender carefully puree the mixture until you have a smooth, bright-green soup.
-
Reheat soup to simmering point and then add the
coconut milk. Do not boil or the coconut milk will curdle. Season with more salt if needed and serve.
POTATO CAKES (makes approx. 16)
(From Stephanie
Alexander’s ‘Kitchen Garden Cooking With Kids’)
8 medium potatoes
100g butter
½ onion
Salt
Freshly ground black pepper
2 teaspoons cornflour
Olive oil
-
Preheat oven to 120 C.
-
Peel and grate the onion.
-
Peel and grate the potatoes. (Grating is done
most easily using the grater attachment on the food processor).
-
Tip the grated vegetables into the centre of a
clean tea towel then squeeze the tea towel over the sink to remove the excess
liquid.
-
Melt the butter then tip into a large bowl. Add the drained grated vegetables. Season with salt and pepper. Add cornflour then mix all together.
-
Heat frypan over a medium heat and add a thin
film of olive oil. Make potato cakes by spooning a few tablespoons
of mixture into the pan. Each cake
should be approx. 8cm in diameter. Cook
for 3 minutes then turn over and cook a further 3 minutes. When the potato cakes are crisp and golden
put into oven to keep warm. Continue
cooking in batches until all mixture is used.
CRUSHED
POTATOES
Potatoes – scrubbed
Salt
Olive oil
1 tbsp fresh rosemary – finely chopped
- Turn on oven to 220 C.
-
Scrub the potatoes and place in a saucepan. Cover potatoes with cold water and add a
pinch of salt.
-
Bring potatoes to the boil and boil for 10
minutes. Drain and leave to dry off and
cool for 5 minutes.
-
Pour a tablespoon of olive oil into the bottom
of a lined roasting tray. Tip boiled
potatoes into the roasting tray and crush roughly with a fork. Drizzle over another tablespoon of olive oil
and sprinkle with salt and the chopped rosemary. Toss all together.
-
Bake potatoes for 20 minutes (or longer) until
golden and crispy.
SPINACH AND FETA DIP
(From
taste.com.au)
2
bunches English spinach, leaves picked, washed with water clinging to the
leaves
200g
(1 cup) fresh ricotta
200g
creamy feta, crumbled
2 spring onions finely chopped
2 tablespoons fresh lemon juice
1
garlic clove, crushed
Pinch
of salt
-
Place the spinach in a medium
saucepan. Cover with a tight-fitting lid and place over low heat. Cook, shaking
the pan occasionally, for 1-2 minutes or until spinach is just wilted. Remove
from heat. Transfer to a colander and set aside for 5 minutes to cool slightly.
Use your hands to squeeze out as much excess liquid as possible. Place the
spinach in the bowl of a food processor.
-
Add the ricotta, feta, spring
onions, lemon juice and garlic and process until almost smooth and well
combined. Taste and season with salt. Transfer to a serving bowl.
BEETROOT AND
CARROT SALAD
350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
1 apple, cored
1 small bunch flat parsley, roughly chopped
-
Peel and trim the carrots and beetroot and core
the apple, then coarsely grate all on a grater (wear rubber gloves if you don’t want pink hands!). Alternatively, use a food
processor fitted with a grating plate. Place the grated vegetables and apple in
a bowl.
-
Add the olive oil, vinegar and parsley, then
toss well. Leave to marinate for at least 15mins before serving.
