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.

INGREDIENTS

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,

chopped finely

8 green onions (green shallots),

sliced thinly

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

METHOD

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.

ingredients

• • 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

directions

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

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.

7.

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

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!

- 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!

Ingredients

• 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

Method

Read more at http://www.goodtoknow.co.uk/recipes/254889/Gordon-Ramsay-s-summer-fruit-trifles#kkJkZY8czvcvcwQ4.99

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.

Ingredients

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.

         Ingredients

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

Hazelnut dressing

1 egg yolk

2 tsp Dijon mustard

1 tbs Champagne or sherry vinegar

2 tsp honey

125ml (1/2 cup) hazelnut oil

Method

Step 1

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.

Step 2

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.

Step 3

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!

Read More http://www.bonappetit.com/recipes/2012/07/charred-corn-salad-with-basil-and-tomatoes#ixzz2IDSa5Xle

Apricot-Cherry Tart

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

Oven 375°F

ingredients

• 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)

directions

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.

For filling::

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

Large Tart:

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

ingredients

• 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

directions

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.

Ingredients

• 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)

Preparation

• 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.

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

Ingredients

• 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

Preparation

• 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.

Read More http://www.bonappetit.com/recipes/2001/12/cranberry_apple_compote#ixzz2Ep7vwysB

Read More http://www.bonappetit.com/recipes/2001/12/eggnog_french_toast_with_cranberry_apple_compote#ixzz2Ep7PKFV3

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

Ingredients

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)

Preparation

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

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

Ingredients

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

Method

Step 1

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.

Step 2

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

Preparation

Roast Chicken and Mango Salad with Yoghurt

• *Pungent and peppery seeds (also called kolonji or black onion 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.

4–6 servings

• active: 30 minutes
• total: 40 minutes

Ingredients

• 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

Preparation

• 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.

Read More http://www.bonappetit.com/recipes/quick-recipes/2012/07/grilled-steak-salad-with-tomato-vinaigrette#ixzz2AHg8x0dr

Cold Sesame Noodles with Summer Vegetables

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.

ingredients

• 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.

ingredients

• 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

• Ingredient Info:

  Chiles de árbol are sold at some supermarkets and at Latin markets.

Read More http://www.bonappetit.com/recipes/quick-recipes/2012/05/cucumber-and-avocado-salad#ixzz28KfIygaZ

Barbecue Pasties

Makes: 12 servings

Prep: 40 mins

Bake: 375°F 20 mins to 25 mins

ingredients


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)


Milk


Warmed barbecue sauce and/or sweet-hot mustard

directions

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!

Barley-Stuffed Peppers

ingredients

• 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

directions

1.

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.

2.

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.

3.

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.

4.

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!

Ingredients

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

Directions

1. .    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

Cooking Time

30 minutes

Ingredients (serves 6)

1/2 bunch each chives, dill and mint

450g firm ricotta (see note)

4 eggs

80g (1 cup) grated parmesan

2 zucchinis

2 tbs pepitas (green pumpkin seeds – see note)

100g haloumi

1 1/2 tbs extra virgin olive oil, plus extra, to brush

8 sheets filo pastry

1 tbs lemon juice

1 cup rocket

Method

1. 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. 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. 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. 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. 5.            Whisk oil and lemon juice in a bowl, then season. Add rocket and reserved herbs, then gently toss to combine.
6. 6.            Divide tarts among plates, then top with salad to serve.

Notes

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

Ingredients

• 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 cream
  Directions

  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

Read More http://www.bonappetit.com/recipes/2012/08/zucchini-with-potatoes-and-thyme#ixzz232mxGmoi

Quinoa, Broccoli, and Feta Salad

Read More http://www.bonappetit.com/recipes/2012/06/quinoa-broccoli-and-feta-salad#ixzz22M2lzJKu

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.

Ingredients:

• 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

Directions:

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.

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….