'Community Supported Agriculture - Weekly Veg Bag Scheme'

Recipes for our first veg bag of the season

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Hi all
Our first bag of the season comes with Cabbage, Carrots, Beet root,
Scallions, Spinach salad and Kohl Rabi.
Here are two tasty Kohl rabi recipes and a yummy rich coloured beetroot
cake recipe which is nice served chilled. Yes you can make cake with beetroot!!!
in fact I’ve even made dark chocolate beetroot muffins. I’ll pass on that recipe
another time
Enjoy
Jeannie and Aimi

Kohl Rabi recipe

Kohlrabi                                                                                        Garlic                                                                                            Ginger                                                                                          
Salt
Chicken stock
Oil
•Peel the kohl rabi and then slice/cut them into matchsticks.
•Heat up some olive oil along with a couple of crushed garlic cloves and a
few slivers of ginger.
•Then throw in the kohlrabi, sautee for a minute or two, add some salt
and half a cup of chicken stock, put the cover on, and steam for 5 minutes
or so (or just until as tender as you like)
                  -:¦:-------------------------------------------------------------------------:¦:-
Kohlrabi Soup

2 tablespoons butter1 medium onion
4 chopped  kohlrabi bulbs, peeled and chopped
2 1/2 cups vegetable stock
2 1/2 cups milk
1 bay leaf
Salt and black pepper
Chicken stock
Oil

•Melt butter in a large pan with a lid. Add onions and cook gently until soft,
about 10 minutes. Add kohlrabi and cook 2 minutes.
•Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover,
reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool
a few minutes and remove bay leaf.
•Using a blender or food processor, puree soup until smooth. You may want to
strain the soup through a fine sieve if the kohlrabi is especially fibrous.
Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.
                          -:¦:-------------------------------------------------------------------------:¦:-
Beetroot Cake
3 Eggs (separated)
150 g(5 oz.) Raw Beetroot, (peeled and coarsely grated)
150 g(5 oz.) Carrot (coarsely grated)
100 g (4 oz.) Mixed Nuts (chopped)
250 g (9 oz.) Plain Flour (all-purpose)
1 tbsp (15 ml) Baking Powder
1 tsp (5 ml) Ground Cinnamon
1 cup (236 ml) Oil
300 g (11oz.) Caster Sugar
Salt to taste
Sugar (as required)

•Take a bowl and put cinnamon, flour, baking powder, and salt.Mix it well.
•Add oil, sugar into the mixture and beat it.
•Add beetroot, carrots, nuts, eggs yolks and mix it.
•Beat the egg whites until stiff.
•Fold the beaten egg whites into the mixture using a metal spoon.
•Pour the mixture into cake pan.
•Bake it in a preheated oven at 180°C for 1 hour until springy to the touch
        -:¦:-------------------------------------------------------------------------:¦:-
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