Category: Recipes

  • A few recipes for the season!

    A few recipes for the season!

    A number of people participating in the Sauerkraut making sessions have asked ‘what do you do with cabbage?’ So here are a few recipes that take advantage of our seasonal vegetables using cabbage.

  • Butternut Squash or Pumpkin Risotto

    -Peel 1 small butternut squash, then cut into ½ inch big cubes.

    -Peel and then finely chop 1 onion.

    -In a medium saucepan, heat 4 cups chicken stock over medium-high heat until boiling, then reduce heat and simmer.

    -Add 3 TBS olive oil or ghee to a large, deep-sided skillet over medium-high heat.

    -Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes.

    -Season with sea salt and pepper.

    -Add 1½ cups Arborio rice and let cook 1 minute, stirring constantly.

    -Add ½ cup dry white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.

    -Reduce heat to medium and add ½ cup stock, then let simmer until absorbed, stirring frequently.

    -Continue adding stock and simmering until all stock has been used, about 15 minutes.

    -Stir in the following:

    1 TBS fresh rosemary, finely chopped

    2 TBS unsalted butter

    ½ cup freshly grated Parmesan

    -Serve with additional Parmesan.

  • Pasta With Butternut Squash And Bacon

    -Boil a large covered pot of salted water for the pasta.

    -Peel and then coarsely shred 1 butternut squash on a box grater.

    -In 12-inch skillet, cook ½ pound of bacon on medium heat 8 to 10 minutes or until bacon is crisp. With slotted spoon, transfer bacon to small plate.

    -Drain and discard all but 2 tablespoons of fat from the skillet.

    -To same skillet, add the following:

    1 clove of garlic, finely chopped

    ¼ tsp red pepper flakes

    -Cook 30 seconds, stirring.

    -Add butternut squash and ¼ tsp sea salt.

    -Cook 10 minutes, stirring and mashing frequently.

    -Stir in the following:

    2/3 cup half-and-half

    6 sage leaves, finely chopped

    -Cook 2 minutes.

    -Remove from heat.

    -Cook 1 pound of pasta according to package directions.

    -Reserve ½ cup cooking water.

    -Drain pasta well; return to pot.

    -Add chopped bacon, squash mixture and..

    ½ cup grated Parmesan

    The reserved cooking water

    ¼ tsp sea salt

    -Toss until well coated and serve.

  • Green Coriander Seeds recipe

    Green Coriander Seeds recipe

    Green Coriander seeds – http://www.food.com/recipe/green-coriander-rice-381356

  • Courgette and basil soup

    Courgette and basil soup

     
    This fresh summer soup is a lovely way of polishing off extra courgettes. It’s a good light lunch with bread and salad, and is especially excellent if you serve it with a generous dollop of tomato chutney in the middle of the bowl. Use Pecorino or any other substitute hard cheese in place of Parmesan if you are a vegetarian.

    Ingredients

    • 3 tbsp olive oil
    • 2 garlic cloves, finely chopped
    • 6 or 7 courgettes, diced
    • a handful of basil leaves
    • 600ml hot chicken or vegetable stock
    • 50ml cream, double or single
    • parsley, chopped (optional)
    • 50g Parmesan, grated
    • salt & pepper

    Method

    1. Heat the oil in a large saucepan, then fry the garlic, courgettes and basil with a pinch of salt for about 10 minutes, until softened.
    2. Add the stock, then simmer for another 10 minutes.
    3. Blitz the mixture in blender or food processor, reserving some of the courgette if you want a bit of texture in the soup, then return to the pan, stirring in any chunks of courgette you have reserved.
    4. Gently reheat, stirring in the cream, parsley and most of the Parmesan. Season. You may want to thin the soup with some milk or stock.
    5. Serve with the reserved Parmesan sprinkled on top.
  • Whole-Wheat Penne with Sausage, Chard, and Artichoke Hearts

    Whole-Wheat Penne with Sausage, Chard, and Artichoke Hearts

    RecipeThe Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Body+Soul, April 2009 Yield Serves 4 Add to Shopping List Ingredients Coarse salt and black pepper 12 ounces whole-wheat penne 2 tablespoons olive oil 3/4 pound chicken sausage, removed from casing 1 bunch Swiss chard (about 1 pound) cleaned, stems and leaves separated and chopped 1 (9-ounce) box frozen artichoke hearts, thawed 3 cloves garlic, minced 1/3 cup sun-dried tomatoes, sliced 1 tablespoon tomato paste 3/4 cup grated Parmesan (about 2 ounces), plus more for serving 1/3 cup chopped fresh basil leaves 1/4 teaspoon red pepper flakes Directions Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes. Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat. Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot. Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.