Carrot & Swede Mash
Wash and peel veggies, cut into cubes and boil until soft. Drain, keeping the veggie stock for other cooking you may need it for. Mash the carrot and swedes with a fork adding butter/margarine/oil, salt & pepper and nutmeg to taste. Great for serving with veggie sausages, meat sausages or lamb shanks.
Julienned Daikon and Carrot Salad
Wash and peel both the carrot and daikon with a potato peeler. Julienne (slice into sticks) the carrot and the top 10cm of a daikon (closest to the stem). Combine the dressing ingredients and add the dressing to the carrot and daikon mix just before serving. Sprinkle with black and/or white sesame seeds, and chopped […]
Cauliflower & Blue Cheese Soup
Brown the leek and onions, adding the crushed garlic afterwards to avoid it burning and getting bitter. Add the cauliflower and stock. Simmer for up to 15 minutes or until the cauli is tender. Puree until smooth, adding half the tarragon to flavour as you blend the soup. Serve with crumbled blue cheese and tarragon […]
Orange and Silverbeet Salad
We have both silverbeet and oranges in the veggie boxes this week. Here’s a great salad that uses both. Greatly enjoyed as a side dish served with fish.
Rani’s Potato Curry
Thanks to Rani and her family for transposing her delicious curry (much loved in the staff kitchen!) from a heart-hand method into a written recipe that we can share with you all.
Mint and Broad Bean Dip
Broadbean and Mint dip is a delicious protein-rich dip that can be made with goat’s cheese or avocado.
