WHAT’S FOR DINNER?
Here at the Subi Farmers Market we are always looking for ways to make your life easier. That’s why we have decided to provide you with a recipe each week, that you can bring down to the markets and buy all the ingredients from our wonderful stallholders. The idea is that if you know what your cooking for dinner on saturday night, then you can spend more time at the markets with your family, friends and us!!
Pork Sesame Burgers
For this recipe (courtesy of Women’s Weekly) you will need to visit Spencers Brook Farm for your pork mince, grab your buns from Organic Loafers, your veggies from one of our veggie stalls, eggs from Ellah and your herbs & greens from Supafresh.
500g pork mince
1 egg, beaten lightly
1 cup (70g) stale breadcrumbs
1 tablespoon fish sauce
1 tablespoon red curry paste
2 tablespoons chopped fresh coriander roots and stems
1 small fresh red chilli, seeded,
8 green onions (green shallots),
1/4 cup (35g) sesame seeds
2 tablespoons vegetable or peanut oil
4 bread rolls
1 medium (120g) carrot, grated
1/2 cup (40g) bean sprouts
1/4 cup lightly packed fresh coriander leaves
1/3 cup (80ml) sweet chilli sauce
1. Combine the pork, egg, breadcrumbs, fish sauce, paste, coriander roots and stems, chilli and half the green onion in a medium bowl. Mix thoroughly with your hands until well combined and sticky. Divide the mixture into four portions; shape portions into large flat patties. Sprinkle both sides of patties with sesame seeds; press firmly into the patties.
2. Meanwhile, heat the flat plate of a barbecue over medium-high heat.
3. Drizzle the oil over the barbecue plate. Cook the patties for 4 minutes, then turn and cook for a further 3-4 minutes on the other side. The patties should be browned and cooked through.
4. Split each bread roll in half; grill or toast each side. Place some carrot on the base of each bun, then top with a patty, bean sprouts, remaining onion and coriander leaves. Drizzle with sweet chilli sauce and top with the remaining bread.
Hash – Brown Quiche
This recipe is courtesy of Better Homes – it is a perfect Sunday morning Easter Breakfast treat. All your ingredients you can get from the market, but for your butter & swiss cheese you will need to visit your local Farmer Jacks.
- • 0.795 kg russet potatoes
- • 1/2 teaspoon salt
- • 1/8 teaspoon ground black pepper
- • 1 – 2 tablespoons olive oil
- • 1 tablespoon butter
- • 4 slices bacon
- • 1 1/4 cups coarsely shredded zucchini (1 medium)
- • 1/2 cup chopped red onion (1 medium)
- • 4 eggs, lightly beaten
- • 1 cup half-and-half or light cream
- • 1/4 teaspoon crushed red pepper
- • 1 cup shredded Swiss cheese (4 ounces)
- • 1 tablespoon all-purpose flour
Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine.
In a 12-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.
Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.
In a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown.
In a large bowl combine eggs, half-and-half, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Pistachio-crusted lamb racks
- 3 loosely packed cups (40g) mint leaves
- 3 garlic cloves, roughly chopped
- 100g shelled unsalted pistachios
- 100ml olive oil, plus 1 tbs to fry
- Zest and juice of 1 small lemon
- 6 x 4-cutlet french-trimmed lamb racks
- Lavender jelly, hasselback potatoes and salads (see related recipes), to serve
Roughly chop mint, garlic and nuts in a food processor. With motor running, pour in 100ml oil, zest and juice and process to a firm paste. Season and set aside.
Heat the extra tablespoon of oil in a large frypan over high heat. Season the lamb racks and brown in batches until sealed on all sides, then cool. Stand racks with bones facing upwards and coat the top of the meat with paste, patting down well. Chill for 15 minutes to firm.
Preheat oven to 200°C. Place lamb in a baking tray and roast for 10-12 minutes for medium, or until cooked to your liking. Set aside to rest for 5 minutes, then cut each rack into 2 pieces. Drizzle with any pan juices and serve with lavender jelly, hasselback potatoes and salads (see related recipes).
Mushroom, Chicken & Asian Green Stir-fry
Courtesy of The Power of Mushroom. You will need to visit our mushroom stall for your button mushrooms, Redtail Ridge for your chicken and grab your Asian greens from S & C Fiolo. This is a super quick, light, summer dinner!
400g chicken breast fillet, trimmed
3 tsp fish sauce
1 tsp brown sugar
1 red chilli, finely chopped
1 lime, juiced
olive oil cooking spray
400g button mushrooms, trimmed
1 bunch broccolini, trimmed, roughly chopped
100g snow peas, trimmed, shredded
1 cup fresh Thai basil leaves
Cooked jasmine rice, to serve
- Thinly slice the chicken across the grain. Combine the fish sauce, brown sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat. Cover and refrigerate for 10 minutes .
- Heat a wok over high heat until hot. Spray wok lightly with oil. Drain the chicken, reserving the marinade. Add one-third of the chicken to the hot wok and stir-fry for 2 minutes or until golden. Remove to a plate and repeat twice with oil and remaining chicken.
- Heat the wok until hot. Spray the mushrooms with oil then add to the hot wok. Stir-fry 2-3 minutes until light golden. Add the marinade and cook 2 minutes. Add the broccolini and stir-fry 1 minute then add the snow peas and return the chicken. Stir-fry for 1 minute. Remove from the heat, add the basil, toss to combine and serve over rice.
- See more at: http://www.powerofmushrooms.com.au/mushroom-recipe/mushroom-chicken-asian-green-stir-fry/#sthash.ypCDXxyA.dpuf
Gordon Ramsay’s summer fruit trifles
Courtesy of Gordon Ramsays Fast Food. For this dessert you will need to select your favourite summer fruits (strawberries, blueberries, cherries or grapes) then pop to your local Farmer Jacks and grab your custard and biscuits. The best thing is that it is super quick and really yummy!
- 200g strawberries, hulled and quartered
- 600g other mixed berries (e.g. blueberries, blackberries, raspberries)
- 3tbsp caster sugar
- 100g amaretti biscuits
- 600ml good-quality ready-made vanilla custard, chilled
- Put the berries and sugar in a non-stick pan and heat gently for a few minutes until the fruit begins to soften.
- Transfer to a bowl and leave to cool completely. Using a slotted spoon, remove a spoonful of fruit for the topping and set aside.
- Place the amaretti biscuits in a deep bowl and lightly crush with the end of a rolling pin. Reserving a handful, tip the rest into a large glass bowl (or divide among individual glasses.)
- Spoon half the custard over the amaretti, followed by half of the fruit compote. Repeat these layers and top with a sprinkling of crushed amaretti and the reserved fruit to serve.
Poached chicken, potato and radish salad
This recipe is a great summer dish, you will need to select chicken from Redtail Ridge, the radish from S & C Fiolo, natural yogurt from Over the Moon and all the other ingredients from any one of our veg stalls. Courtesy of Taste.com.
- 5 cups (1.25L) water
- 1 brown onion, halved
- 2 sprigs flat-leaf parsley
- 6 black peppercorns
- 2 (about 500g) chicken breast fillets
- 400g kipfler potatoes, peeled
- 1/2 cup (125ml) natural yoghurt
- 1 tbs lemon juice
- 2 tbs chopped chives, plus extra to garnish
- 1 tbs hot water
- 4 celery sticks, trimmed, cut into 4cm-long batons
- 6 small radishes, trimmed, washed, thinly sliced
- 1 bunch watercress, washed, leaves picked
- Step 1Place the water, onion, parsley, peppercorns and a pinch of salt in a large saucepan over medium heat. Bring to the boil. Add the chicken and cover with a lid. Remove from the heat and set aside for 30 minutes to poach. Remove chicken from the poaching liquid and set aside to cool. Thinly slice.
- Step 2Meanwhile, place the potatoes in a steamer basket over a saucepan of boiling water. Cook, covered, for 10-12 minutes or until tender. Refresh under cold running water, drain well. Set aside to cool slightly. Cut into 2cm-thick slices.
- Step 3Combine the yoghurt, lemon juice, chives and hot water in a small bowl.
- Step 4Place the potatoes, chicken, celery, radish slices and yoghurt dressing in a large bowl and gently toss to coat in the dressing. Divide the watercress between serving plates, top with chicken salad and sprinkle with extra chives to serve.
Fig, apple and fennel salad with hazelnut dressing
Courtesy of Taste.com. This salad is perfect to accompany your meat on Australia Day, you will need to go to either WA Hills Fresh or S & C Fiolo for your figs and apples and visit Supafresh for your fennel.
1/2 cup (75g) whole hazelnuts
1 granny smith apple, cored, quartered, thinly sliced
4 ripe figs, coarsely torn
1 small fennel bulb, trimmed, finely shaved
2 green witlof, trimmed, leaves separated
1 cup watercress sprigs
1 egg yolk
2 tsp Dijon mustard
1 tbs Champagne or sherry vinegar
2 tsp honey
125ml (1/2 cup) hazelnut oil
To make the dressing, place egg yolk, mustard, vinegar and honey in a bowl and use a balloon whisk to whisk until well combined. Add oil in a thin, steady stream, whisking continuously until well incorporated. Season with salt and freshly ground black pepper.
Preheat oven to 180°C. Spread the hazelnuts on an oven tray. Roast for 7-8 minutes, or until toasted. Place in a clean tea towel and rub to remove skins. Coarsely chop.
Place hazelnuts, apple, fig, fennel, witlof and watercress in a large bowl and gently toss to combine. Place on serving plates. Drizzle with dressing and serve immediately.
Charred Corn Salad with Basil and Tomatoes
Courtesy of Bon Appetit and perfect for this warm weather!
For this one you will need to visit Hamel Homegrown for the corn, Glorob for your tomatoes, Supafresh for your basil and grab a red onion from S & C Fiolo.
- 12 ears of corn, husked
- 6 tablespoons olive oil, divided
- 1 cup thinly sliced red onion
- 2 large tomatoes, chopped
- 1 cup (loosely packed) fresh basil leaves, large leaves torn
- 1/3 cup (or more) fresh lime juice
- 2 tablespoons chopped fresh thyme
- Kosher salt, freshly ground pepper
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
This recipe is a little time consuming but is great for the festive season, especially when cherries and apricots are at their peak. WA Hills Fresh have both apricots and cherries available at the one stall, located in the middle strip facing north.
Makes: 16 servings
Prep 40 mins
Bake 40 mins
- 1/3 cup dried tart red cherries, coarsely chopped http://www.thekitchn.com/how-to-dry-fruit-in-the-oven-92637
- Boiling water
- Spiced Wheat Pastry (below)
- Nonstick cooking spray
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1.275kg apricots, halved and chopped http://www.livestrong.com/article/458991-how-to-cook-fresh-apricots/
- 2 teaspoons finely shredded orange peel
- 2 tablespoons orange juice
- 1 medium cooking apple, cored and coarsely chopped
- 1 tablespoon finely chopped crystallized ginger
Sifted powdered sugar (optional)
1. Place dried cherries in a small bowl. Add enough boiling water to cover. Cover and let stand for 20 minutes; drain and set aside. Meanwhile, preheat oven to 375 degrees F. Prepare Spiced Wheat Pastry. Divide pastry into 8 portions. Lightly coat eight 4×2-inch rectangular or 4-inch round tart pans with removable bottoms with nonstick cooking spray. Press dough into bottoms and fluted sides of prepared tart pans.
2. In a large bowl, stir together the granulated sugar and cornstarch. Add drained cherries, apricots, orange peel, orange juice, and crystallized ginger. Gently toss until coated.
3. Divide chopped apple evenly among pastry shells. Spoon filling evenly over apples, spreading to cover apples. Bake for 40 to 45 minutes or until filling is bubbly across the surface. If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking. Serve warm or cooled to room temperature. If desired, dust tarts with powdered sugar. To serve, cut tarts in half.
from the test kitchen
Preheat oven to 375 degrees F. Prepare Spiced Wheat Pastry. Prepare filling as above. On a lightly floured surface, flatten pastry and roll into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin; unroll pastry into a 10-inch tart pan with a removable bottom. Ease pastry into pan, being careful not to stretch pastry. Press pastry into fluted side of tart pan; trim edge. Do not prick pastry. Top with apple and filling. Bake for 65 to 70 minutes or until filling is bubbly across the surface. If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking.
Spiced Wheat Pastry
Prep 20 mins
Rise 10 mins
Stand 1 hr 30 mins
- 1 1/3 cups whole wheat pastry flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/3 cup shortening
- 4 – 5 tablespoons cold water
1. In a medium bowl, stir together whole wheat pastry flour, sugar, salt, cinnamon, and ginger. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
Eggnog French Toast with Cranberry-Apple Compote
This recipe is perfect for Christmas Day breakfast since it can be completely assembled the night before and then baked in one batch in the oven. You will need to grab your eggs from Ellah’s Eggs, your bread from Loafers, Brioche or The Woodfired Baker and your apples from one of our fruit stalls. Courtesy of Bonappetit.
- 4 cups purchased eggnog
- 4 large eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
- 1/4 cup (1/2 stick) unsalted butter, melted
- Powdered sugar
- Cranberry-Apple Compote (see recipe)
- Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
- Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote.
This recipe is an accompaniment for Eggnog French Toast with Cranberry-Apple Compote. This colorful and festive compote is also nice on waffles and pancakes—or even spooned over vanilla ice cream
- 2 cups apple cider
- 6 tablespoons light corn syrup
- 2 tablespoons (packed) golden brown sugar
- 8 tablespoons (1 stick) unsalted butter
- 3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
- 2 cups cranberries (fresh or frozen)
- 1/2 cup plus 1 tablespoon (about) sugar
- Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
- Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through. Transfer compote to bowl and serve warm.
Roasted mushroom & potato salad
This week I was sent a great email from the Mushroom Lovers Club (www.powerofmushrooms.com.au) who have some fantastic ideas for Summer cooking with mushrooms. You will need to visit our mushroom stall & one of our trusty fruit & veggie stalls for your potatoes, lemons & herbs.
Serves: 6 as side
Cooking: 1 hours
1kg unpeeled baby red delight or chat potatoes
Olive oil cooking spray
1/3 cup olive oil
1 lemon, rind finely grated, juiced
1 tsp Dijon mustard
1 tsp brown sugar
2 garlic cloves, crushed
800g button mushrooms, trimmed
1 cup mixed fresh herbs (like parsley, mint and chives)
1. Preheat oven to 220°C fan forced. Place potatoes in a saucepan, cover with cold water. Bring to the boil over high heat. Boil, uncovered for 20 minutes or until just cooked. Drain. Transfer to a large well-greased roasting pan. Gently press potatoes to flatten slightly. Spray with olive oil and season. Roast for 30 minutes until crisp.
2. When the potatoes have 20 minutes to go, place a second roasting pan under the potatoes to get hot. Whisk the oil, lemon rind, juice, mustard, sugar, garlic and salt and pepper. Add the mushrooms to the hot pan. Spoon over half the dressing and turn to coat mushrooms. Roast 15 minutes or until just tender.
Arrange the potatoes over base of a serving platter, scatter over the roasted mushrooms. Top with fresh herbs and spoon over the remaining salad dressing. Serve warm or at room temperature.
Grilled peaches with pickled onions
Here is a great salad for the silly season. You will need select peaches, rocket, onion & thyme all available at the market. Courtesy of Curtis Stone.
- 1 red onion, peeled, cut into 1cm-wide wedges
- 2/3 cup red wine vinegar
- 1/2 cup dry red wine
- 1/3 cup caster sugar
- 1 large shallot, finely chopped (1/3 cup)
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 2 tbsp honey
- 1 tbsp finely chopped fresh thyme
- 4 peaches, quartered, stone removed
- 100g baby rocket
- 60g Reggiano, shaved
Yabby salad with a herb dressing
This weekend you will need to visit one of the stalls taking part in the Slow Food Market, Cambinata Yabbies will supply the yabbies, then visit Supafresh for your herbs, Hamel for your garlic, S & C Fiolo for the avocado & citrus. Courtesy of Taste.com
24 live* or cooked yabbies, or large cooked prawns
1 small clove garlic, finely chopped
2 1/2 tbs tarragon vinegar
2/3 cup (160ml) extra virgin olive oil
1/3 cup each finely chopped chervil, flat-leaf parsley and chives
1 1/2 tbs baby salted capers, rinsed, drained, finely chopped
8 cornichons*, finely chopped
1 pink grapefruit, peeled, segmented (oranges work well as a substitute)
1 avocado, peeled, cut into thin wedges
3 cups lamb’s lettuce (mache) or watercress sprig
If using live yabbies, bring a large saucepan of heavily salted water to the boil. Add yabbies and cook, covered, for 8 minutes or until shells turn bright orange. Drain and leave to cool at room temperature – do not rinse. (If using cooked yabbies or prawns, there is no need for additional cooking.) Once the yabbies are cool, break off the claws. Hold the head with 1 hand and the tail with the other, then twist to separate and discard head. Using kitchen scissors, cut the shell down the side of the tail, then carefully remove meat. Using crab crackers, crack the claws and remove the meat.
Place the garlic, vinegar, oil, herbs, capers and cornichons in a bowl and stir to combine, then season with salt and pepper. Divide the yabby meat, grapefruit, avocado and lamb’s lettuce among plates, then drizzle with herb dressing. Serve immediately.
Chocolate-Caramel Macadamia Nut Tart
For some of the ingredients in this dessert, you will need to support your local supermarket or pop over to Farmer Jacks in Subi. For the star of this dish, you will need to visit MacNuts WA for your macadamia nuts. This recipe is courtesy of Bonappetit. Serves 10.
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon (or more) ice water
- 1/3 cup heavy whipping cream
- 230g bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
- 1 1/4 cups sugar
- 1/3 cup water
- 1/2 cup heavy whipping cream
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vanilla ice cream (optional)
- 9-inch-diameter tart pan with removable bottom
- Pastry brush
- Small resealable plastic bag
Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan. Chill crust 1 hour.
Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until pale golden around edges and sides are set, about 20 minutes. Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. Transfer to rack and cool crust completely in pan.
Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth.
Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping. Spread remaining ganache evenly over bottom of crust. Sprinkle chopped macadamia nuts evenly over ganache layer in crust. Freeze crust while preparing caramel filling.
Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream and butter; stir until any caramel bits dissolve and mixture is smooth. Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat. Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer. Remove from heat. Whisk in vanilla and salt.
Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours.
Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable. Using scissors, cut off very small tip from corner of bag with ganache. Pipe ganache decoratively over caramel filling in crosshatch pattern. Chill until chocolate is set, about 20 minutes. DO AHEAD Can be made 2 days ahead. Cover and keep chilled. Bring tart to room temperature before serving.
Remove sides from tart pan. Place tart on platter. Cut into wedges and serve with vanilla ice cream, if desired.
Roast Chicken and Mango Salad with Yoghurt
For this recipe, courtesy of Bonappetit you will need to visit Redtail Ridge for your chicken, Supafresh for your rocket, S & C Fiolo for your mango, Guinea Grove for your olive oil and Over the Moon for your yoghurt. This recipe serves 6.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons mango chutney, large pieces finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon curry powder
- 1 1/2 teaspoons (or more) water
- 425g package rocket
- 5 cups of roast chicken, meat coarsely shredded into bite-size pieces
- 1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
- Plain nonfat yogurt
- 1 teaspoon nigella seeds* or cumin seeds
*Pungent and peppery seeds (also called kolonji or black onion seeds)
Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.
Grilled Steak Salad with Tomato Vinaigrette
You will need to visit Gingin Beef or Redtail Ridge for your meat, Glorob Tomatoes for your tommies, Supafresh for your greens, plus one of our amazing bread stalls for your bread! Courtesy of Bonappetit.
- active: 30 minutes
- total: 40 minutes
- 1 pound hanger, skirt, or flank steak (0.453kg)
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 medium tomato (about 6 ounces), halved
- 1 tablespoon minced shallot
- 1 teaspoon red wine vinegar
- 1/4 cup plus 5 tsp. olive oil, divided
- 4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
- 5 1/2-inch-thick slices ciabatta
- 8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi)
- 3/4 cup fresh basil leaves, torn into 1/2-inch strips
- Season steak with 1 tsp. salt and pepper; set aside. Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper. Set aside. DO AHEAD: Tomato vinaigrette can be made 1 day ahead.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss spring onions in a medium bowl with 1 tsp. oil and season with salt and pepper. Grill onions until just tender, 2–3 minutes per side. Transfer to a cutting board and cut into 2-inch pieces.
- Grill steak until seared and cooked to desired doneness, 3–5 minutes per side for medium-rare, depending on steak’s thickness. Transfer to a cutting board. Let rest, about 10 minutes.
- Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 tsp. oil and season with salt and pepper. Grill bread until dark golden brown and nicely charred in spots, about 2 minutes per side. Set toast aside until cool enough to handle, then break toast into roughly 1-inch pieces.
- Thinly slice steak against the grain. Toss lettuces, basil, spring onions, croutons, and some of the vinaigrette in a large bowl. Season to taste with salt and pepper. Add steak and toss gently to coat. Serve with remaining vinaigrette alongside.
Cold Sesame Noodles with Summer Vegetables
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil
- 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies
(You can substitute with fresh tomatoes). This recipe is courtesy of BHG and makes for a quick and easy meal. Visit Pasta Inn for your pasta, one of our veggie stalls for your veggies, milk from Over the Moon, mushrooms from The Mushroom Stall and Glorob for your tomatoes. Serves 4.
- 8 ounces dried fettuccine
- 1/2 cup dried tomatoes (not oil-packed), chopped
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 ounces fresh asparagus spears, trimmed
- 4 ounces fresh Brussels sprouts, trimmed and quartered
- 1 1/2 cups fresh broccoli florets
- 8 fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/2 cup finely shredded Parmesan cheese
- 1 1/4 cups milk
- 1/2 cup finely shredded Parmesan cheese
- 2 teaspoons finely shredded lemon peel
Caramelized Squash Salad with Pistachios and Goat Cheese
You will need to visit WA Pistachios for your nuts, SupaFresh for your salad greens, Guinea Grove for your oil, Over the Moon for your feta and any one of our vegetable stalls for your pumpkin. This recipe is courtesy of Better Homes & Gardens.
- 1 cup orange juice
- 3 tablespoons pure maple syrup
- 1 1/2 tablespoons Dijon-style mustard
- 1 tablespoon grated fresh ginger
- 700 grams butternut squash (pumpkin), peeled, seeded, halved crosswise and cut into 1/2-inch wide strips
Nonstick cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup olive oil
- 6 cups mixed salad greens
- 1 small head radicchio, cored and thinly sliced
- 1/2 cup roasted salted pistachio nuts
- 85 grams goat cheese, crumbled (optional)
Cucumber and Avocado Salad
Sprinkle salt and sugar on produce like cucumbers, tomatoes, or berries (hold the salt!); let stand for 20–40 minutes. This process, also called maceration, draws out the juices, creating a natural sauce. Courtesy of Bon Appetit.
- active: 15 minutes
- total: 50 minutes
- 24 sprigs cilantro plus 1/4 cup coarsely chopped leaves
- 1/4 cup chopped peeled ginger
- 6 garlic cloves, lightly crushed
- 2 dried chiles de árbol
- 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2-inch pieces
- 1 teaspoon (or more) kosher salt
- 1 teaspoon sugar
- 4 celery stalks, thinly sliced on a diagonal
- 2 tablespoons fresh lime juice
- 2 tablespoons grapeseed or vegetable oil
- 2 avocados, halved, pitted, sliced
- 1/4 torn fresh basil leaves
Ingredient Info:Chiles de árbol are sold at some supermarkets and at Latin markets.
Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
Add cucumbers, 1 tsp. salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.
Makes: 12 servings
Prep: 40 mins
Bake: 375°F 20 mins to 25 mins
Pastry for Double-Crust Pie
3/4 cup chopped green sweet pepper (1 medium)
1/2 cup chopped sweet onion (1 small)
1 tablespoon vegetable oil
1 1/2 cups shredded cooked pork, beef, chicken, or turkey
1/2 cup bottled barbecue sauce
1 cup shredded sharp cheddar cheese or Monterey Jack cheese with jalapeno peppers (4 ounces)
Warmed barbecue sauce and/or sweet-hot mustard
1. Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. Divide dough into two portions. On a lightly floured surface use your hands to slightly flatten one pastry portion. Roll pastry from center to edges into a circle 13 1/2 to 14 inches in diameter. Cut five 5-inch circles. Reroll scraps to cut a sixth circle. Repeat with remaining dough half for a total of twelve 5-inch circles.
2. For filling, in a medium skillet cook sweet pepper and onion in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in pork and the 1/2 cup barbecue sauce.
3. Spoon about 2 tablespoons of the meat mixture onto half of each pastry circle. Top with a rounded tablespoon shredded cheese. Lightly moisten edge of pastry with milk. Fold other half of pastry over filling. Seal edges by crimping with a fork. Cut slits into pastry to allow steam to escape. Brush pasties with a little additional milk. Place on an ungreased extra-large baking sheet (or on 2 medium baking sheets).
4. Bake for 20 to 25 minutes or until golden brown. Cool slightly on wire racks. Serve warm with additional barbecue sauce and/or sweet-hot mustard for dipping.
Vegetarian Tacos even meat-eaters will love!
2 cans reduced sodium garbanzo beans or any beans!
1 packet Taco Seasoning (any brand), if you have time you can make your own seasoning
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
any other items you like on your taco
Directions: Combine garbanzo beans with taco mix. For juicier filling, use all liquid from garbanzo beans. For less juicy filling, use liquid from only one can. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a fork or bean masher. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!
- 1 cup sliced fresh mushrooms
- 1 cup water
- 2/3 cup quick-cooking barley
- 1/2 of a vegetable cube
- 2 large red, yellow, and/or green sweet peppers
- 1 egg, lightly beaten
- 1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
- 3/4 cup shredded reduced-fat mozzarella cheese
- 1/2 cup shredded zucchini
- 1/3 cup soft bread crumbs
- 1 tablespoon snipped fresh basil
- 1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- 1/4 teaspoon onion salt
Several dashes bottled hot pepper sauce
Preheat oven to 350 degrees F. In a medium saucepan combine mushrooms, the water, barley, and bouillon cube. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender; drain.
Meanwhile, halve sweet peppers lengthwise; remove seeds and membranes. If desired, precook peppers in boiling water for 3 minutes. Invert onto paper towels to drain.
In a medium bowl combine egg, tomato, 1/2 cup of the cheese, the zucchini, bread crumbs, basil, rosemary, onion salt, and hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut sides up, in an ungreased 2-quart baking dish. Spoon barley mixture into peppers.
Bake, covered, for 20 to 25 minutes or until barley mixture is heated through. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 2 minutes more or until cheese is melted.
Linguine with Spring Vegetables
Get an instant taste of spring with this one-pot pasta. Thanks to Martha Stewart. http://www.marthastewart.com
You can get most of the ingredients from our wonderful stallholders. Select pasta from Pasta Inn and your spring vegetables and cream and you are good to go. Note you can use any vegetables or pasta you like!
Coarse salt and ground pepper
3/4 pound linguine (340g)
1 pound asparagus (tough ends removed), cut into 1-inch lengths (444g)
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved (113g)
1/2 cup heavy cream
1 tablespoon butter, cut into pieces
2 tablespoons fresh tarragon leaves
- . In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Zucchini, haloumi and herb tarts
This vegetarian tart can be served up in half an hour – just have your ingredients and kitchen tools ready! Courtesy of Taste.com
Ingredients (serves 6)
1/2 bunch each chives, dill and mint
450g firm ricotta (see note)
80g (1 cup) grated parmesan
2 tbs pepitas (green pumpkin seeds – see note)
1 1/2 tbs extra virgin olive oil, plus extra, to brush
8 sheets filo pastry
1 tbs lemon juice
1 cup rocket
- 1. Place a heavy-based oven tray in oven and preheat to 190C. Process herbs in a food processor until roughly chopped. Remove 2 tbs herbs and reserve. Add ricotta, 3 eggs and half the parmesan to remaining herbs in food processor. Season with salt and pepper, then process until just combined.
- 2. Thinly slice zucchinis, then place in a bowl with pepitas and remaining 1 egg and parmesan. Season. Toss to combine. Cut haloumi into 1cm pieces and reserve.
- 3. Grease an 18cm x 28cm slice pan and line base and sides with baking paper. Brush 1 filo sheet lightly with extra oil, then place another sheet on top. Repeat brushing and layering with oil and remaining filo. Cut filo stack in half lengthwise, then cut each half into thirds to form 6 rectangles.
- 4. Divide ricotta mixture among filo rectangles, spooning into centres. Place tarts in 2 rows of 3 in prepared pan, lifting sides of filo upright around ricotta mixture. Top ricotta mixture with zucchini mixture, then scatter over reserved haloumi. Place pan on tray and bake for 20 minutes or until filo is golden and filling is set (cover with baking paper if over-browning).
- 5. Whisk oil and lemon juice in a bowl, then season. Add rocket and reserved herbs, then gently toss to combine.
- 6. Divide tarts among plates, then top with salad to serve.
Top tips: Firm ricotta is from the deli section of supermarkets. Pepitas are from supermarkets and health food shops. For a variation on the tarts, use different herbs, such as flat-leaf parsley or basil. If not using chives, reduce total herb quantity to 1 bunch and add 2 chopped spring onions or a little crushed garlic
Leek and Mushroom Quiche
This recipe is from Smitten Kitchen http://smittenkitchen.com/blog/2007/01/quiche-me-deadly/.
You will need to visit Hamel Homegrown for your leeks (or WA Hills Fresh, Turn Organics, S & C Fiolo), mushrooms from the Mushroom Stall, eggs from Ellah or Carm-ol-Produce and cream from Sunnydale Dairy or Over the Moon Dairy.
Pate Brisee (Adapted from Martha Stewart and Julia Child)
Makes one tart dough
1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon sugar 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces 2 to 3 tablespoons ice water
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Form dough into a single ball, flatten it into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
4. To par-bake the shell: Roll out the chilled dough as quickly as possible on a lightly-floured surface until is about 2 inches large all around than your pie pan. Either reverse the dough onto the rolling pin and unroll it over the mold or fold it into quarters and lay it over the mold, unfolding it. Press the dough lightly into the bottom of the pan, lifting the edges and working it gently down into the mold. Trim off excess dough by rolling the pin over the top of the mold.
5. With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals.
6. Line the pastry with foil and fill it with pie weights, uncooked rice or beans and bake in a preheated 400 degree oven for 8 to 9 minutes. Remove the foil and bake the shell for 2 to 3 minutes more. Remove it from the oven when the shell is just starting to color and just beginning to shrink from the sides of the mold.
7. If it seems to you that the sides of the shell are too fragile, or liable to crack or leak with the weight of the pie filling to come, do not unmold until your tart or quiche is filled and fully baked. To unmold it, slip it onto a rack so air will circulate and cool it, preventing it from getting soggy.
Leek and Mushroom Quiche [Quiche aux Poireaux et Champignons] Adapted from Julia Child, Mastering the Art of French Cooking
3 to 4 leeks, white part only, sliced 1/2 cup water Salt 3 tablespoons butter 5 to 6 large white mushrooms, sliced 1 tablespoon port 3 eggs 1 1/2 cups whipping cream (Deb: I use whole milk) An 8-inch partially-cooked pastry shell on a baking sheet 1/4 cup grated Swiss cheese 1 tablespoon butter cut into pea-sized dots
1. Preheat oven to 375°F.
2. Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.
3. Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
3. Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute to the butter over it (Deb note: I’m not sure if it’s because I accidentally took it out a minute or two early, but I found the butter to leave a slight greasiness on top, getting in the way of a cheesy crust, and might skip it next time). Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.
Rosemary-Strawberry Shortcake Pizza
Strawberries, halved or quartered (4 cups)
- 1/4 cup honey
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons chopped fresh rosemary or thyme (optional)
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 3/4 cups whipping cream
- 1 egg white, lightly beaten
- 2 tablespoons sugar
Sweetened whipped creamDirections
1.Preheat oven to 400 degrees F. In a large bowl combine strawberries and honey. Let stand, stirring occasionally, while preparing shortcake.
2.For shortcake, in a food processor combine flour, the 1/4 cup sugar, the rosemary, baking powder, and salt; pulse to mix. (Or whisk together in large bowl.) Add butter to flour mixture; pulse several times. (Or cut in butter with pastry blender or two knives.) While pulsing, add cream, pulsing until dough begins to come together. (Or make a well in center of flour mixture. Pour cream into well. Mix with fork just until dough is evenly moistened.)
3.Turn out dough onto a lightly floured surface. Knead quickly. Roll dough to 9×13-inch rectangle (1/2-inch thickness). Transfer dough to a large baking sheet lined with parchment paper. With a sharp knife, score dough (cutting not quite through) in 1-1/2-inch squares. Brush dough with egg white; sprinkle with the 2 tablespoons sugar. Bake 22 to 26 minutes or until golden.
4.Transfer shortcake and parchment to a wooden board or platter. Spoon strawberries onto shortcake. Drizzle with juices. Serve in tumblers or bowls. Top with whipped cream.
Zucchini with Potatoes and Thyme
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds waxy potatoes (such as Yukon Gold), peeled, cut into 3/4″ cubes
- 3 garlic cloves, quartered
- Sea salt and freshly ground black pepper
- 2 tablespoons fresh thyme leaves
- 1 1/2 pounds zucchini, cut into 1/2 ” cubes
Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.
Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.
Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.
Quinoa, Broccoli, and Feta Salad
- 1 1/2 cups red or white quinoa, rinsed, drained
- 1 pound broccoli, trimmed, cut into small florets
- 9 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup thinly sliced shallot
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup coarsely chopped fresh mint
- 4 ounces feta, cut into 1/4-inch cubes
- 4 tablespoons pine nuts, toasted, divided
Preheat oven to 450°. Bring quinoa and 4 cups water to a boil in a medium saucepan. Cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes for red quinoa or 8–10 minutes for white. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl.
Meanwhile, toss broccoli with 2 Tbsp. oil on a rimmed baking sheet. Season with salt and pepper and toss to evenly coat broccoli. Roast, stirring occasionally, until nicely browned and cooked through, about 15 minutes. Let cool slightly; add to bowl with quinoa.
Whisk remaining 7 Tbsp. oil, lemon juice, vinegar, and shallot in a small bowl. Season to taste with salt and pepper. Add parsley, cilantro, mint, feta, and 2 Tbsp. pine nuts to quinoa; pour vinaigrette over. Mix well. Season to taste with salt and pepper and garnish with remaining 2 Tbsp. pine nuts.
Caramelized Leek, Onion and Carrot Galette
This recipe is courtesy of a great website called Kitchen Belleicious…Jessica Maher has a passion for cooking and we like her recipes! Here is her website to check out. http://www.kitchenbelleicious.com
This is a super quick recipe to make and serve.
For this recipe you will need to visit out fresh produce stalls for your carrots, leaks and onion.
- 1 roll of refrigerated pie crust
- 3 leeks, washed and chopped
- 1 cup carrots, sliced
- 1 onion, sliced
- 3 TBSP butter plus 2 TBSP Devo Olive Oil
- 2 cloves of garlic, minced
- 1 tsp salt and pepper each
- 1 tsp paprika
- 1 tsp fennel seeds
- 1 cup Gruyère
- 1 TSBP chopped parlsey
Roll out your pie crust on a lightly floured work surface to 1/2 inch thick and then transfer to your baking sheet. Meanwhile, caramelize your onions, leeks and carrots in the butter and olive oil along with the seasonings in a non-stick skillet over medium to high heat stirring ever so often for approximately 15 minutes. Place mixture into a bowl and add in the cheese.
Spread the leeks, onions, carrots and cheese mixture over the dough, leaving a 1 1/2-inch border. Sprinkle with the chopped parsley and then fold the border over the mixture, pleating the edge to make it fit. The center will be open. Bake at 400 for 30 minutes until nice and golden brown. Make sure to allow it to rest for at least 5 minutes before cutting into it.
Rhubarb & strawberry crumble
For this recipe, courtesy of Taste.com you will need to visit S & K Strawberries for your juicy strawberries and then the one of our fruit stalls for your Rhubarb. Enjoy.
When baked, rhubarb is soft and sweet with just a hint of tartness, which is why it’s often first choice for filling this classic winter dessert.
Ingredients (serves 6)
- 2 bunches (about 600g) rhubarb, trimmed, cut into 5cm lengths
- 250g strawberries, washed, hulled, halved
- 100g (1/2 cup) caster sugar
- 1 tsp vanilla essence
- 100g Ital Toscani Almond Biscuits
- 80g unsalted butter, chilled, chopped
- 80g (1/2 cup, lightly packed) brown sugar
- 75g (1/2 cup) plain flour
- Pure icing sugar, to dust
- Vanilla ice-cream, to serve
- Place the rhubarb, strawberry, caster sugar and vanilla in a saucepan over medium heat. Cover and cook, stirring occasionally, for 10 minutes or until the rhubarb and strawberry start to soften.
- Meanwhile, process the biscuits in a food processor until finely chopped. Add butter, brown sugar and flour. Process until the mixture resembles breadcrumbs.
- Preheat oven to 200°C. Divide the rhubarb mixture among six 250ml (1-cup) capacity ovenproof dishes. Top with the biscuit mixture. Bake for 20-25 minutes or until golden. Dust with icing sugar and serve with ice-cream.
- More ideas: Arrange rhubarb stems in the base of a square cake pan. Spoon cake batter over the top and bake until cooked. Turn cake over and top with roasted almonds.Bake chopped rhubarb with honey until tender. Spread goats cheese onto toast then top with the honeyed rhubarb.
Beef and mushroom meatballs with spaghetti
This recipe is courtesy of Taste.com – such a wealth of recipes that are quick and easy! For this one you will need to visit Gingin Beef or Redtail Ridge for your beef, the mushroom stall for your mushrooms, Carm-ol-Produce for your tomato based sauce, Pasta Inn for your pasta (doesn’t have to be spaghetti, you can use linguine or similar), then visit our vegie stalls for your other ingredients! Enjoy….
Ingredients (serves 4)
- 600g lean beef mince
- 1 small zucchini, grated
- 3 green onions, finely chopped
- 80g cup mushrooms, grated
- 1 teaspoon dried mixed herbs
- 2 tablespoons olive oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 1 medium red capsicum, chopped
- 575g jar tomato pasta sauce
- 1/4 cup chopped fresh basil leaves
- cooked spaghetti pasta, to serve
- Combine mince, zucchini, green onion, mushroom and dried herbs in a bowl. Season with salt and pepper. Roll level tablespoons mixture into balls. Place on a plate.
- Heat 1 tablespoon oil in a large nonstick saucepan over medium-high heat. Cook meatballs in batches, turning, for 5 to 6 minutes or until browned. Transfer to a plate.
- Heat remaining oil in pan. Add brown onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add capsicum. Cook, stirring, for 2 minutes. Add pasta sauce. Bring to the boil. Return meatballs to pan. Reduce heat to low. Simmer, covered, for 20 minute