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Leek and Winter Greens Tart with Cauliflower crust

Posted on September 02, 2015 by Jenny Huxley | 0 comments

As a new mum I find that I am often on the bottom of my list of priorities; if I don’t make a conscious effort to prepare something ahead of time for myself for lunch, then I will quite happily go ‘without’ and tell myself I’ve earned that second peanut slab after dinner. Something I have just learned after nearly 11 months…in order to look after a small person properly, you have to look after yourself too!

As always I am grateful that my Petite Produce Box comes packed, loaded with care and so much beautiful fresh produce that it would be criminal of me to survive on scraps until dinner.

This week with my Zoes Garden Cauliflower, Zoes Garden Winter Greens and Leeks I’m going to make a tart. Something quick and easy (of course) to make and something I can grab from the fridge when hunger strikes!

Leek and Winter Greens Tart with Cauliflower Crust

Serves 4-6

Ingredients

For the crust

  • 1 Zoes Garden cauliflower, stems removed
  • ½ a cup of grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon of mixed herbs/spices of your choice
  • A pinch of salt and freshly ground black pepper
Spray a medium size tart tin with non-stick spray and set aside.
Cut the cauli into pieces and remove as much of the stem as possible. Rinse the florets in a colander.
Pulse the florets in a food processor until they look like 'crumbs'.
Place them in a pot of boiling water and cook for about 5 minutes. When they are cooked, set aside and cool for about 10 minutes. When cool, use a strong kitchen towel to wring out all of the moisture. Pop the ‘dry’ cauliflower back to bowl.
Preheat the oven to 220 degrees. In a small bowl, blend together the Parmesan, egg, and spices. Add to the cooled cauliflower and mix together with your hands.
Transfer the dough to the tin and smooth it out with your hands; spread it evenly to cover the bottom and the sides.
Bake for about 15-20 minutes until the edges are brown. Allow to cool before adding your filling

For the filling

  • 200g of Zoes Garden Winter Greens
  • 1 large Leek
  • 200ml of milk
  • 150ml of cream fraiche or whizzed up cottage cheese or cream
  • 2 eggs
  • 85g of grated parmesan
    Trim the Leeks and Winter Greens and chop fairly finely. In a large pan sauté the leeks and cook until they start to soften before adding the greens into the mix. Season well and when cooked, leave to cool for a few minutes before arrange the mix on the tart crust.
    Beat together the milk, cream and eggs until they are well blended. Stir in the Parmesan and some freshly ground black pepper and then pour into the tart case. Bake for 25 mins until just set.

     

    This will last a good few days in the fridge, but if you have a busy house on the go, it’s perfect to pack up for a school/office lunch.

     

     

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    Mousakka with Cavolo Nero, Kumara and Cauliflower Bechamel

    Posted on August 19, 2015 by Jenny Huxley | 0 comments

    This week our Petite Produce Box is overflowing with vitality; we have packed in a little extra love in the Vitamin C department to combat the dreaded cold that is making its unwelcome way into so many homes this Winter!

    As always, lots of options, but I’m going for maximum comfort, convenience and an opportunity to slip in as many vegetables as possible!

    ‘Moussaka’ with cavolo nero, kumara and cauliflower 'bechamel'

    So ‘technically’ speaking this may not be the most traditional of moussakas, but it is definitely a tasty and nutritious variation!

    Serves 4

    Ingredients

    • Olive oil
    • 1 onion, peeled and finely diced
    • 3 cloves garlic, peeled and crushed
    • 500 g of Harringtons Beef Mince
    • 2 cans of Ceres Organic Tomatoes (chopped)
    • 3 carrots, grated
    • 2 Kumara cut into fine-medium discs..about 5mm
    • Te Manaia organic Cavolo Nero
    • 1 Zoes Garden cauliflower
    • ½ cup of vegetable stock
    • ½ cup of milk
    • 3 cloves of garlic, peeled and crushed
    • 25 g of butter
    • salt and pepper to season
    • 150 g Parmesan cheese, grated

    Preheat the oven to 190ºC.Place 1 tablespoon of olive oil in a large pan on medium-high heat; add the onion and sauté until tender, then the garlic and sauté for another minute. Add the mince and stir to brown all over. Add the tomatoes and the carrots and turn the heat down to medium-low for about an hour.

    • Meanwhile, brush the kumara with a a little oil and bake in the oven for about 7-10 minutes or until they are soft and start to brown. Remove and set aside and turn the oven down to 180 deg
    • Sauté or steam the cavolo nero and set aside
    • To make the béchamel, cut the cauli into small florets and cook in a large pot of boiling water until tender. Remove the cauli and add to a blender with the milk and the stock and blend until smooth.
    • Lightly sauté the garlic and butter and add the cauliflower and heat through for a minute or two
    • In a lasagne dish, layer the ingredients starting with the mince, then a sprinkle of parmesan, then some kumara, cavolo nero and cauli béchamel and continue until you have reached the top! Bake in the oven for about 30 minutes until the parmesan has melted and browned.

    Serve with a fresh cos lettuce and avocado salad or some wilted Winter Greens.

    (If you love cauliflower so much that you are not willing to sacrifice it for a sauce then how about a cauliflower and broccolini gratin or a roasted cauliflower, sautéed cavolo nero, roasted tomato and feta stuffed kumara?)

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    Asian flavours

    Posted on August 04, 2015 by Jenny Huxley | 0 comments

    In all honesty, it doesn’t matter what The Petite Produce Fairies put in my box; I’m always delighted by the variety and the care that has gone into the compilation. Occasionally the contents favour a certain cuisine, which makes planning even easier.

    This week with all the greens, ginger, lime and coriander I can’t help but lean towards a few Asian style dishes.

    Before I arrange my vegetables, which is never the difficult part, I’ll have to organise some meaty numbers. I know I can whip up a yummy Teriyaki inspired marinade which will go with fish/chicken/pork/lamb/beef/mushrooms/eggplant..you name it! It’s a simple one that will last a good few days in the fridge and unlike the traditional sticky Teriyaki sauce, it’s lighter in texture but still brings lots of flavour, especially if the protein is left to marinade overnight.

    Ingredients

    (Makes 1 cup for 4 Servings)

    • ½ cup of soy sauce or tamari
    • ¼ cup of mirin (or Sake if you’re feeling flash!)
    • 2 tablespoons of light brown sugar
    • 2 cloves of garlic, minced or finely chopped
    • 1 tablespoon of finely grated fresh ginger

    Put all the ingredients into a bowl and whisk until the sugar has dissolved. You can literally pop this into a ziplock bag along with the protein of your choice and forget about until the next day when it’s ready to grill or bake!

    To go with my Teriyaki meal I’m going to go with a soba noodle chow mein using a good few of my organic greens and ginger. Click here for the recipe! Te Manaia Organic green kale, carrot, ginger soba noodle Chow Mein.

    I'm still left with lots of choices..
    Zoe's Garden Asian Broccoli Salad, Honey and sesame roasted Carrots and Parsnips, Asian Slaw, Zoe's Garden Spiced silverbeet and Potatoes.

     

    And when it comes to mid week and I'm a bit over it all I'll most likely braise my zucchinis in a tomato sauce with some white beans, olives topped and finish off with some chunky Kingsmeade Feta and a bit too much olive oil!

     

     


     

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    Te Manaia Kale and Carrot Soba Noodle Chow Mein

    Posted on August 04, 2015 by Jenny Huxley | 0 comments

    This tasty dish can be enjoyed with or without meat. Feel free to mix and match your veg!

    Ingredients

    • 1 pack of Soba Noodles
    • *2 tspoons of arrowroot powder
    • 1 tbspoons of sesame oil
    • 1 tbspoon of veg oil
    • 2tspoons of tamari
    • ½ cup of chicken/veg stock
    • Te Manaia Organic green Kale, shredded
    • 2 Carrots, peeled into ribbons
    • ½ Green cabbage, shredded
    • ½ Bag of Te Manaia mung beans
    • Small thumb of ginger ,grated finely
    • 1 large clove of garlic, sliced finely
    • 1 small onion, sliced
    • 1 tbspoon of toasted sesame seeds
    • A few sprigs of fresh coriander

    Serves 4

    Method

    Cook the soba noodles as per packet instructions, drain well and set aside. Toss lightly with a little sesame oil to prevent them from sticking.

    In a small bowl, whisk together the stock, arrowroot powder, tamari and sesame oil and set aside.

    In a pan or a wok heat the vegetable oil over a medium heat and fry the garlic, ginger and onion until the onion is translucent, add the mung beans and the shredded kale, cabbage and carrot ribbons and continue cooking for two minutes, add the ‘broth’ and cook for a further two minutes until the kale has wilted and the sauce has thickened. Quickly add the noodles and give a good (but gentle!) toss on the heat so they are thoroughly coated in the sauce and then serve immediately. Maybe slice some of your fish, chicken or pork and serve on top with a wedge of lime and a few coriander leaves and sprinkle with toasted sesame seeds or peanuts.

    *Arrowroot is a thickening agent which has a slightly lighter appearance and texture to cornflour. If you don’t have any you can sub in cornflour, but you may wish to add in an extra tbspoon of water and take care of the lumps…or you could miss it out and have a runnier sauce!

     

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    Cavolo Nero and Feta Meatballs

    Posted on July 29, 2015 by Jenny Huxley | 0 comments

    Often when I see the contents of my Petite Produce Box I do a quick ‘sweep’ of the good stuff and roughly assign the fate of the beloved fruit and vegetables. In a small house of ‘near toddler' chaos this is my one opportunity of the week to seize control and independence, even if it is just putting away the groceries :)

    I know immediately when I see the Mushrooms that I’ll make stuffed mushrooms, Baby Spinach will either be a fresh salad or thrown into a spiced Cauliflower and lentil soup. I’ll use the other half of the Zoe’s Garden Cauliflower to make Gratin, Red onions, I will use everywhere because I love them. Zoe’s Winter Greens will most likely get sautéed and tossed through some fried brown rice. The Te Manaia Cavolo Nero and Zoe’s Garden Butternut throw me into a quick tail spin though. Such a winning combo; with these two together, options are plentiful. Cavolo Nero and pumpkin pizza? Pumpkin and white bean mash? Beef Lasagne with Cavolo Nero and roasted pumpkin? I make a decision and commit to it. Cavolo Nero and Feta meatballs with some roasted pumpkin, roasted red onion and sautéed winter greens with brown rice. Requires a bit more than one pot, but I think it’s my turn to have someone clear up after me!

    Cavolo Nero and Feta Meatballs with special fried Brown Rice

            

    Serves 4 (with rice left over for stuffing mushrooms!!)

    For the meatballs

    • 500g Harringtons Minced Beef
    • Te Manaia Cavolo Nero
    • 2 tablespoons of tamari
    • 1 pinch of salt and pepper
    • 1 good pinch of dried chilli flakes
    • 150g Kingsmeade Feta cut into little cubes (about 5g)

    For the rice

    • ½ Zoe’s Garden Butternut Pumpkin
    • Zoe’s Garden Winter Greens
    • 2 Zoe’s Garden Red onions
    • 1 ¼ cup of Ceres Organic Brown Basmati
    • The juice of one lemon

    For the sauce

    1 Bongusto Arrabiata Pasta Sauce

    Don’t be put off by the list of ingredients. Once the vegetables are prepared it’s simple. Just make sure you have an empty dishwasher and a willing extra pair of hands.

    • Remove and discard the stalks from the Cavolo Nero, shred the leaves finely and saute for a few minutes to soften.
    • Cook the brown rice as per instructions and set aside once cooked.
    • Chop half the pumpkin into chunks and pop on a baking tray along with the quartered red onions, some salt, pepper and olive oil and roast on a high heat for about 30 mins. Set aside when cooked.
    • Remove and discard stalks from the winter greens and chop leaves finely.
    • To make the meatballs simply put all of the ingredients except the feta into a bowl and squish together with your hands making sure the seasoning and cavolo nero are distributed evenly. I don’t add eggs or breadcrumbs to my meatballs or burgers. With good quality mince, you just don’t need to.
    • Roll the meatballs into about the size of a button mushroom, this mix will yield about 20-25
    • Once rolled, use your finger to make an indentation in the middle big enough for a piece of cubed feta, pop in the feta and smooth the top over.
    • Gently brown on both sides in a large pan, or in two batches. When they’re cooked heat the sauce in the dish or pan you will finish cooking the meatballs in. When the sauce is up to temperature place meatballs in the sauce and cover, either with a lid or foil. Place in the oven and cook for about 30mins on medium heat.
    • Take your winter greens and sauté with olive oil and lemon juice, add the brown rice, pumpkin and onion and toss through until thoroughly combined.
    • Spoon the rice into bowls and plop some saucy meatballs on top. Definitely worth the effort and a well deserved glass of Pinot Noir :)

     

     

     

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