'Community Supported Agriculture - Weekly Veg Bag Scheme'

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Lush Recipes with Kinsale Green Growers Veg

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Hi all

As the hazy lazy days of our Indian summer are showing hints of autumn,( in the morning and in the evenings and the earlier setting sun). Kinsale is still beautiful, but my thoughts turn to more autumnal recipes. I can almost smell the beautiful aromas of the recipes as I type them, on what appears to be yet another summers day, but oh didn’t I get caught out without sufficient layers last evening whilst watching the sun go down over the harbour brrr..chilly !!

I hope you are all enjoying the recipes…

Till Next Week

Jeannie :)

 

 

Rocket and Blue Cheese Salad

  • 4 cups of Aimi’s Rocket (tightly packed)

  • 2 of Aimi’s large shallots, chopped

  • 1 cup walnut pieces

  • 1/2 cup gorgonzola

  • 1 granny smith apple, cored and thinly sliced

  • Apple Cider Dressing (use 1/2 cup)

  • 1/2 cup walnut or other oil

  • 1/2 cup apple cider vinegar

  • 4 garlic cloves, chopped

  • salt

  • fresh ground black pepper

  • 1 1/2 tablespoons calvados or 1 1/2 tablespoons other apple brandy / optional

For the Apple Cider Dressing:

Combine oil, vinegar, shallots, garlic and salt and pepper to taste in jar or bowl.

Add Calvados optional and shake in jar or whisk well in bowl. (Makes 1 1/4 cups).

Toast walnuts on baking sheet at 350 degrees until lightly browned, about 10 minutes. Combine walnuts, rocket, cheese and apple slices in large salad bowl. Toss with dressing and serve.

————

 

Rosemary Chicken With Shallots and (Rocket)

  •     4 cups of Aimi’s Rocket, washed with stems removed

  •     2 of Aimi’s shallots, slivered

  •     2 chicken breasts try local csa chicken

  •     2 tablespoons rosemary, chopped

  •     1 lemon

  •     4 tablespoons salted butter, cubed

  •     3 cups chicken stock

  •     sea salt

  •     fresh ground pepper

  •     extra virgin olive oil, as needed

Heat olive oil in a sauté pan. Season chicken breasts with salt, pepper and organic rosemary.

Sear for 4 minutes on high heat.

Turn chicken over and add slivered shallots.

Sauté shallots until golden, about 1 minute.

Remove chicken breasts from pan and add the juice of one lemon.

Add chicken stock and reduce by 1/3.

Add butter and rocket.

Season with sea salt and fresh black pepper.

———

 

Braised Red Cabbage with Apples and Raisins

  •     1 head  Aimi’s of red cabbage (chopped, about 12 cups

  •     1 apples (cut into matchsticks) try local apples Yummy

  •     2 1/2 tbsps butter

  •     1 garlic cloves (minced)

  •     3/4 cup apple cider (I use the apple cider vinegar with the mother)

  •     2 tsps caraway seeds

  •     3/4 cup raisins

  •     ground black pepper

  •    sea salt

Melt butter in a large saucepan over medium high heat. Add garlic and cook for one minute. Add cabbage, raisins, caraway seeds, and apple cider and cook, covered, for 10 minutes, stirring occasionally.

Add apples and cook, covered, until cabbage is tender, about 5 minutes. Add apple cider vinegar and cook, stirring occasionally for three minutes. Season to taste with salt and pepper.

—————-

Roasted Roots and Lemony Braised Kale

  •     1  big bunch of Aimi’s kale

  •     1 of Aimi’s turnips chopped in thick chunks

  •     1 of Aimi’s shallots thinly sliced

  •      1 of Aimi’s parsnips large chip sized (perhaps yo still have some of Aimi’s   parsnips left from last week)

  •     3 beetroots (medium sized, halved and quartered)

  •     4 garlic peeled

  •     2 tbsps extra-virgin olive oil

  •     2 tsps fresh thyme

  •     dark molasses 1 spoonfull / optional

  •     sea salt and ground pepper

  •     olive oil

  •     salt (/pepper)

  •     red pepper flakes

  •     2 cups chicken or veg stock

  •     1/2 lemon (large)

    Preheat oven to 400. Toss everything in a roasting pan with a splash of water and roast until golden brown, caramelized, and delicious. Anywhere between 25-40 minutes (just fork and taste check it).

    1 thinly sliced shallot

    olive oil

    salt/pepper

    red pepper flakes

    1-2 cup chicken stock

    Juice from 1/2 large lemon

    1 big bunch of kale

 

    Sauté shallot in olive oil in a large pot or wok.When golden, add salt a pinch of red pepper flakes, lemon juice, and stock. Slowly add kale, letting wilt before adding more. Cook downto desired consistency  for 5-10 minutes, . Serve kale and juices, topped with roasted veggies.

Recipes and More – 6th September :)

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Hi all,

Weren’t we lucky to get such a lovely summer. You might notice the veg recipes are  getting an autumnal feel about them this week :)

Did you know that Kinsale Arts Festival is on 19th to  28th of Sept this year ?. Have a look at their website and hidden under the “Family” category on their website, Transition Town Kinsale are doing some interesting talks from 2pm-3.30pm up at the friary and more events at the Further Education College afterwards. Here’s a list of what’s happening so far.

2.pm: Dr Colin Sage UCC / Chairman of Cork Food council will talk on Climate Change and how it affects us here in Kinsale

2.30pm: John Brennan: Presentation on Genetically Modified          Organisms

3.pm: Mags Coughlan of Ballymaloe will give a talk on gardening

3.30pm: Niamh Geoghegan Community Herbalist will give a presentation “Introduction to Herbalism”

Also A talk with Aimi Pinder(oh wait I know that name… It’s our favourite farmer YAY :) !! ) and a guided walk with Klaus Harvey through Kinsale College campus looking at Permaculture features, sustainable buildings and food gardens. 

http://www.transitiontownkinsale.org/

 http://kinsaleartsfestival.com/

Find Kinsale Green Growers on Facebook : https://www.facebook.com/kinsale.greengrowers?ref=ts&fref=ts

I hope you  join TTK on Green Day for our by donation events J

Until next week enjoy your veggies !!

Jeannie :)

 

Red Cabbage Stir-Fry with Coconut

    1 of Aimi’s red cabbages, cored and coarsely chopped

    1 one of Aimi’s onions /optional

    2 tablespoons oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    10 fresh curry leaves or 2 bay leaves

    1/2 teaspoon ground turmeric

    Salt

    3/4 cup water

    3 cloves garlic, smashed

    1 chile, stemmed and coarsely chopped

    1/2 cup (1 1/2 ounces) finely shredded dried coconut

In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat until they begin to pop. Add the cumin and curry leaves and cook until fragrant. Add cabbage and turmeric and season with salt. Stir occasionally, until cabbage is crisp-tender. Add 1/2 cup of the water and cook until water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves.

Meanwhile, in a mini food blender, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.

Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.

 

Turnip-Parsnip Gratin

    3 3/4 cups slices of Aimi’s turnip peeled

    3 3/4 cups slices of Aimi’s parsnip peeled

    6 cups water

    oil

    1 cup milk

    1/3 cup chicken broth

    2 tablespoons all-purpose flour

    A sprinkle of sea salt

    1/2 teaspoon freshly ground black pepper

    1 cup (4 ounces) shredded Gruyère cheese

    2 tablespoons butter

    1/4 cup white bread crumb oven baked

Preheat oven to 400°.Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.

 Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.

 Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

 

 

Chickpea and Turnip Stew African style

    Of Aimi’s 3 leeks, white parts only, washed well and chopped

    1lb of Aimi’s turnips

    1 of Aimi’s onions, chopped

    2 Aimi’s carrots, chopped if you’ve any left

    1 teaspoon minced ginger root

    2 teaspoons spiced seasoning (see below)

    1/2 teaspoon turmeric

    4 cups vegetable broth or stock

    1 15-ounce can chickpeas, drained well

    1 teaspoon salt, or to taste

    1/2 cup milk or alternative milk

To make the spice mixture, combine spices below alternatively          use use curry powder or garam masala:

    1 Tbs. ground cardamom

    1 Tbs. ground coriander

    1 Tbs. fenugreek

    1 Tbs. ground nutmeg

    1 Tbs. ground cloves

    1 Tbs. ground allspice

    1 Tbs. cinnamon

    1 Tbs. paprika

    1 Tbs. turmeric

    1 tsp. cayenne (use more or less to taste)

    1 Tbs. ground black pepper

    1 Tbs. ground sea salt (optional)

Clean the turnips well. Trim off the tops and bottoms and then peel them. Cut them into 1/2-inch cubes.

Coat a large pot lightly with oil. Add the onions and sauté until they begin to turn brown. Add the ginger root, spices,and turmeric and sauté for another minute.

Add all the remaining ingredients except the milk. Cook, covered, until the turnips are tender, about 20 minutes. Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the milk. Stir well until heated throughout and serve.

 

Pretty in Pink Pickled Turnips (they turn a lovely pink colour) I got a request to do this again :)

 2lbs/(1 kg)  of Aimi’s  turnips, peeled

1 small beet, or a few slices from a regular-size beet, peeled (maybe some of Aimi’s if you have any left)

 3 cups (750 ml) water

 1/3 cup/ (70 g) salt or sea salt

1 bay leaf

 1 cup /(250 ml) white vinegar (distilled)

 3 cloves garlic, peeled and thinly slice

 In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.

 Remove from heat and let cool to room temperature. Once cool, add vinegar and rest of the water.

Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf

 Cover and let sit at room temperature, in a relatively cool place, for one week.

 Storage: The pickles will keep for several weeks in the fridge. They will mellow after a few days. They should be eaten within a six weeks after they’re made, as they taste less-interesting if they sit too long.

 

Happy Days Happy Food with Kinsale Green Growers

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Enjoy Your Local CSA Recipes :)

 

Tomato and courgette soup

 Lots of Aimi’s tomatoes, chopped with the skin left on

2-3 Aimi’s courgettes (zucchini)

1 tablespoon olive oil

3 cloves garlic

2 red bell peppers

1 large handful of basil leaves (the more the merrier)

1 teaspoon or so red wine vinegar

1 teaspoon sea salt and fresh ground black pepper adjust to taste

    Set a large pan on a low heat and add the olive oil. Dice the red pepper into a then add to the pan along with a generous pinch of salt. Dice the courgette and add to the pepper, stir well and cook over a medium heat for around 10 minutes, stirring every couple of minutes

 While the vegetables cook, chop the tomatoes and use your hands to squish them into a smoothish sauce. Slice the garlic and add to the courgettes and peppers and cook for another minute or two until the vegetables are golden and softening but not too squishy Add the tomatoes to the pan, stir and cover with a lid then simmer for 10 minutes

Throw the basil, a good grind of black pepper and red wine vinegar into the pan then blend with either a blender.

 

Lemon Risotto

2 of Aimi’s courgettes

1 of Aimi’s red onions, finely chopped

3 handfuls 1 day old bread such as ciabatta, crusts removed and torn into pieces

1 large garlic cloved chopped

pinches sea salt flakes olive oil

10.5 ounces Risotto rice

0.5 cups dry white wine

2 liters chicken or vegetable stock (you may not need it all but I like to make sure I have more than enough)

 juice of 1 lemon

 1 ounce unsalted butter

1-2 handful parmesan cheese

2 tablespoons mascarporne cheese/ optional

salt & pepper

    Preheat oven to 360F/180C degrees. Cut the courgette’s into 1/4 inch slices, place on a lined baking tray. Drizzle with olive oil and sprinkle a pinch of salt over the courgettes. Place in pre-heated oven and cook for approximately 20 mins .Once cooked remove from the oven and put to the side.

    Place the torn pieces of bread, zest of 1 lemon, the chopped garlic clove, salt and a splash of oil into a food processer and blend until ingredients resemble fine breadcrumbs.

    Put a small splash of olive oil into a non-stick pan on medium heat and when hot put the breadcrumbs into the pan. Toss the breadcrumbs until golden, crunchy and toasted. Turn out onto a plate lined with kitchen paper to cool.

    Put a splash of olive oil into a wide-bottomed saucepan and put the onion and celery in and place on medium heat. I like to put a small pinch of salt at this stage to stop the onion from colouring. Cook the onion and celery until translucent.

    Add the Risotto rice and toast it for a minute or two and then add the dry white wine. Boil until the wine has pretty much disappeared and then start adding the stock a ladle at a time, only when the previous ladle has almost disappeared. Keep stirring the rice continously as you want to release the starches in the rice to make it creamy. Continue adding the stock until the rice is tender but still has a bit of a bite to it.

    Once the rice is cooked, you want the consistency to be creamy, take the saucepan off the heat. Stir in the lemon juice, parmesan and butter and let it sit, covered for about 3 mins. Take the lid off and stir through the mascaporne cream and season to taste.

 

Corn and black bean salsa

2 cups of Aimi’s freshly shucked sweet corn (about 4 cobs)

1/4 of Aimi’s red onion, diced (about 1/4 cup)

A 15-ounce can of black beans, drained or 1 1/2 cups cooked black beans, drained

2 cloves garlic, minced

2 jalapeños, seeds and stems removed, diced

1/2 small red bell pepper, seeds and stems removed, diced (about 1/4 cup)

1/4 cup chopped coriander

1/2 teaspoon ground cumin

1/4 cup olive oil

2 tablespoons lime juice

Salt and cayenne to taste

4 slices cooked, crumbled bacon (optional)

Mix together the corn, black beans, red onion, garlic, jalapeño, red bell pepper, coriander and cumin. Stir in the olive oil and lime juice. Add salt and cayenne to taste, and adjust seasonings.

Allow to chill for at least 30 minutes. Before serving, stir in the cooked bacon if using.

 

Simple but Tasty Roasted Beet Salad with Ricotta and Pistachios

4 of Aimi’s large beets stalks and greens trimmed

1/3 pound ricotta salata, cut into ½ inch cubes

2 tablespoons shelled pistachios

1 tablespoon olive oil

1 tablespoon lemon juice

Roast the beets. Once the beets have cooled, and you’ve removed the skins, cut them into 1/4 inch thick wedges and set aside in a medium mixing bowl.

Toss the beets with the lemon juice and olive oil and season to taste with salt and pepper. Sprinkle the cheese and pistachios over the dressed beets. Serve the beet salad with mixed greens for a main course salad.

Load up on Local Summer Goodness with a World Food Twist

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Hi all

After chatting to some members I’ve found that some people are scratching their  heads trying to come up with ways to cook their broadbeans. So I’ve been asked to put out  a broad bean recipe that I shared last year. Did you know that even if the  pods are turning black, look inside and you will find the beans are in fact still okay.

Freezing tip:  wash,blanch for 3 min, freeze in freezer bags or containers. Keeps for 12 months and can be used throughout winter.

The weather is still lovely so I popped in a BBQ sweetcorn recipe. Mouth watering finger licking good. Aimi’s Lovely Local Veg are inspiring me to share some world food recipes this week.

Enjoy until next week :)

Jeannie

 

Broad Bean Dip / or Bissara (an Algerian dish)

  • 675g / 1i/2lb Aimi’s broad beans shelled

  • 1 small green chilli (or sprinkle of chilli flakes)

  • 1 tsp paprika

  • 1 tsp cumin s. eeds crushed in pestle and mortar

  • 2 cloves of garlic

  • 8 tblsp olive oil

  • Juice of half a lemon

  • Salt and pepper

Boil the beans in lightly salted water until tender. Drain and puree in food processor with the chilli,paprika,cumin and garlic. Slowly drizzle in the oil and lemon juice. Garnish with a little olive oil lemon juice and sprinkle with paprika. Lovely with fresh salad  and warm bread such as pitta or cheese sticks

 

Balkali Havuci (Armenian Turkish dish)

  • 2 of Aimi’s carrots

  • 500g/ 1lb of Aimi’s Broad Beans if you still have some

  • 1 onion

  • 2 cloves of garlic, finely chopped

  • 2 tblsp of mint or dill chopped

  • 1 tsp of salt

  • Greshly ground pepper

  • 3 tblsp of olive oil

Shell the beans and bring to boil in some water. Add the onion to the beans, and simmer until tender. Stir in remaining ingredients and cook until veg are just tender. Serve with  chunks of bread as a starter. Yum

 

Harvest Chicken Soup

  • 2 of Aimi’s carrots, peeled and sliced

  • 2 of Aimi’s leeks, cleaned and sliced

  • 2 of AImi’s courgettes chopped

  • 2 lbs skinless chicken breasts, cubed (even nicer if it’s TTK CSA locally sourced chicken)

  • 1 bunch of kale, torn from stems (about 4-5 cups)

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons pepper

  • 1 teaspoon smoked paprika (I found some in a local veg shop)

  • 1/2 teaspoon ground nutmeg

  • 3 tablespoons olive oil

  • 3 garlic cloves, minced

  • 64 ozs chicken stock

  • 3 tablespoons freshly grated parmesan cheese

  • extra shaved parmesan for topping

Toss chopped chicken with 1 teaspoon of salt and pepper, paprika and nutmeg. Heat a large pot over medium-high heat and add 2 tablespoons oil. Add in chicken in one layer and cook until golden brown on each side. Once finished, remove with a large slotted spoon and put aside. Reduce heat to low, adding remaining oil and toss in chopped leeks with remaining salt and pepper. Let it cook for 5-6 minutes until soft.

Add in garlic and stir, cooking for 1 minute, then toss in carrots, courgettes etc, torn kale and cooked chicken. Add chicken stock and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes are soft but not mushy.

Before serving soup, add in grated parmesan cheese and stir well.. Top with a few extra shavings of parmesan.

 

Fast Hot and Yummy and Great for BBQ

  • 6 of Aimi’s sweet yellow corn

  • 1/2 cup lime juice

  • 3/4 cup extra virgin olive oil

  • 2 tablespoons chilli powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 3 tablespoons sea salt

In a medium sauce pot bring 4 cups of water with two tablespoons of salt to a boil. Drop corn into boiling water. Cook corn until tender (5-7 minutes. Once done, remove from heat and strain. Set aside to cool.

In a baking dish combine oil, lime juice, herbs and 1 tablespoon salt. Mix well.

Roll corn into the mix, place on grill and cook until brown, rolling every 2 minutes or so. Remove from grill and roll corn in chili mix again before serving.

 

Recipes Bursting with Summer Goodness :)

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Hi all

Ever since I did a course in nutrition I’ve had an interest in food as medicine.Did you know beetroots are loaded with potassium which is good for lowering blood pressure.It also has folate which helps in production of red blood cells.Courgettes are also a good source of folate and contain vitamin c. Steaming prevents loss of nutrients.

This week I’ve added a tip to help freeze any glut of courgettes you might have. This way you can remember the summer goodness in the heart of the winter.

Enjoy your recipes until next week :)

Jeannie

 

Here’s a Great Way to Use Your Courgettes with all their Summer Goodness Through the Winter

Top and tail courgettes and chop them roughly into approximately 2-3cm chunks. Use different colours for a more attractive dish. Roughly chop a couple of cloves of garlic.

Heat pan with oil to medium-hot. Add the courgettes and garlic to the pan and stir. Sprinkle in a little salt and some pepper. You can add some roughly chopped basil or parsley leaves.

Pop the lid on the pan and heat for about 5 min or so until  juices in the courgettes start to run. Take off the lid and continue to heat and stir occasionally until the courgettes are just tender and some of the liquid has boiled away, for roughly about 10-20 minutes

You can freeze this lovely mixture once it cools and use the sauté/frozen courgettes as a sauce for pasta, just simmer for a while to thicken and mix through. Or you can soften some finely chopped onion first (possibly some anchovy too) and then add your courgettes. You can also add them to stews and casseroles or use as a really intense flavour base for soups. Remember to label and date them. Tip from Permaculture.co.uk

 

Beetroot Brownies ..warm and gooey yumminess (your kids will never know that you put beets in them)

  •   1/3 cup Aimi’s Beetroots pureed

  •   1/2 cup flour (spelt if you like)

  •   1/4 cup cocoa powder   

  •   1/3 cup sugar

  •   3 local eggs, large (lucky you if you have your own)

  •   1/4 cup oil preferably coconut it’s nicer, melted and cooled a bit  

  •   1 teaspoon baking powder

  •    1 teaspoon vanilla

  •    1/3 cup chocolate chips

    First, preheat oven to 350 and coat a 9×9 pan with oil. In a large bowl,stir together dry ingredients. Then, add in wet ingredients: eggs, coconut oil, vanilla, and beet puree, and mix until smooth.

Transfer batter into pan and cook at 350 for about 20 minutes or until you do a knife test until it comes out clean.

 

Courgette Butter/ about 2 cups

  • 2 lbs of Aimi’s courgette

  • 1/4 cup olive oil or butter

  • 2 minced shallots, garlic, (I use both)

  • Salt and pepper

Grate the courgettes. Let them drain in a colander for 3 to 4 minutes or until you are ready to start cooking. Squeeze water out of the courgette by wringing it in a clean towel.

In a deep pan, heat the olive oil/butter. Sauté the shallots and garlic briefly. Cook and stir over medium to medium-high heat until the courgette reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn down the heat. Then scrape those tasty bits into the butter for even more flavour — you can add a little water . The courgette will hold its bright green colour and slowly caramelize into a nice vegetable jam. This yummy butter is great on toast, or as a side dish.

 

Courgette and Corn Veggie Burgers

  •     1 cup of Aimi’s yummy sweet corn

  •     6 cups of Aimi’s shredded courgette

  •     2 cups drained courgette juice (add water if you did not get 1                   cup of juice)

  •     1/4 cup chopped onions

  •     2 cups of chickpea or other flour

  •     4 cups breadcrumbs

  •     2 tsp baking powder

  •     1 tsp baking soda

  •     2 tsp sea salt

  •     1/2 tsp black pepper

  •     1/2 tsp smoked paprika optional (sold in kinsale)

  •     1/2 tsp red pepper flakes

Pre-heat oven to 350 and grease baking sheet with oilDrain courgette by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl. In food processor, process dry ingredients, included seasonings and spices. Add courgette juice and process only until combined. Transfer chick pea mixture into a separate bowl. Add in veggies and season to taste.

Make burgers  by hand, patting into a flat burger shape. Place on greased oven tray and drizzle each burger with coconut oil or other oil. Cook for 25 minutes, or until underside is golden brown. Flip each burger and cook an additional 5-7 minutes until the top is golden brown.

 

Carrot beet Halva

  • 1 cup of Aimi’s Carrot and beetroot grated

  • 1 cup of flour (I use spelt)

  • 2 cups of Milk

  • 1 cup of Sugar

  • 2 tbsp of melted butter

  • 1 tsp of Cardamom powder

  • 1 tbsp Cashew nuts chopped

 

Heat milk in a deep bottomed pan. Stir in flour and mix well so that there are no lumps. Add grated carrot , beet , sugar and 1/2 cup hot water continue stirring in low flame.

Add melted butter and stir well.

Heat a little butter and fry cashew nuts till golden in colour.

Add fried cashew nuts and cardamom powder into the carrot mixture and continue stirring in low flame until a thick consistency is attained.

Transfer the carrot halva contents into a greased plate. When cool, cut into desired shapes.

 

Kinsale Green Growers Recipes 11th August

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Fennel Salad

  • 1 of Aimi’s medium-large courgette, sliced into thin pieces

  • 2 of Aimi’s small fennel bulbs, trimmed and shaved into slender pieces

  •     2/3 cup / .5oz/ 15g loosely chopped fresh dill

  •     1/3 cup / 80ml fresh lemon juice, plus more if needed

  •     1/3 cup / 80ml oil, plus more if needed

  •     fine grain sea salt

  •     4 or 5 generous handfuls rocket leaves

  •     Honey, if needed

  •     1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)

  •     1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the courgette, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the rocket leaves in a bowl. Scoop all of the courgette and fennel onto the rocket, and pour most of the lemon juice dressing on top of that. Toss gently. Serve topped with pine nuts and feta.

 

Yummy Fennel and Parmesan Dip

  • 3  of Aimi’s fennel bulbs, trimmed and cut into 1-inch wedges

  • 3 tablespoons oil   

  • 4 garlic cloves, slightly crushed

  • Coarse salt and freshly ground pepper

  • 1/4 cup plus 2 tablespoons finely grated Parmesan cheese

    Preheat oven to 200 degrees/ gas mark 6. Heat oil in a large heavy ovenproof pan over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let it cool a little.

    Raise oven temperature to 250 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in centre and cheese is golden brown, about 20 minutes.


Baked Tomato, Courgette and Aubergine

  • 5 small tomatoes, thinly sliced

  •  1/3 cup oil

  • 1 onion, peeled and sliced

  • Coarse salt and freshly ground black pepper

  • 1 small Aubergine, about 6 inches long, thinly sliced crosswise

  •  2 of Aimis courgettes thinly sliced lengthwise

  •  2 garlic cloves, thinly sliced

  •  1/2 teaspoon fresh thyme leaves

    Preheat the oven to 200 degrees/ Gas Mark 6 .Pour some of the olive oil to cover the bottom of a baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of aubergine and sprinkle on more salt. Add another third of the tomatoes, the courgette, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (veg will be piled high but collapse as they cook.)

    Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit.

Kinsale Green Growers Summer Goodness Every Week

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Hi All

I trust you are all soaking up the lush sunshine, and the vitamin D that we absorb from it. Isn’t summer just heaven ! I’m happily laden with abundance these days, with a glut of courgettes and scrumptious sun kissed tomatoes from Aimi and another friend. Apples spilling from the trees, Oh the chutneys I am making Yum !!!

Enjoy tantalizing your taste buds with some of these lovely recipes with Aimi’s gorgeous fresh nutritious local veg.

 

Until Next week I  hope you got to enjoy the regatta fireworks (I know I did) ..have fun in the sun

Jeannie :)

 

Broadbean and Courgette Salad

  • 8 of Aimi’s baby or 4 medium courgettes

  • 200g pf Aimi’s podded broad beans, about (1kg/2lb 4oz unpodded weight)

  • 2 tbsp olive oil

  • 10 walnut halves, roughly chopped

Vinaigrette

  • 1 bsp white wine vinegar

  • 50ml of your favourite oil

Vinaigrette: Mix vinegar and oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins.

Cut the baby courgettes into 4-5 pieces length ways. Heat the oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add  broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.

 

Broad bean Chicken tagliatelle

  • 1 handful of Aimi’s parsley (chopped)

  • 175 grams of Aimi’s broad beans

  • 4 skinless chicken breasts

  • 1 tsp olive oil

  • 300 grams tagliatelle

  • 85 grams crème fraîche (reduced-fat)

  • 1 lemon

  • 6 tbsps parmesan cheese (finely grated)

Heat grill to high. Put the chicken onto roasting tray, coat with oil, season, then grill for about 15 mins, turning halfway through the cooking time.

Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.

Shred cooked chicken and put into the pasta pan add crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta.  Serve sprinkled with the remaining Parmesan.

 

Easy Peasy Beetroot Relish

This Relish will keep for up to a year and get

tastier the longer you keep it  :)

  • 1.35g Aimi’s Beetroot

  • 1 tsp caster sugar

  • 450g/ 1lb shallots, chop finely

  • 600ml white wine or cider

  • 1 tbsp pickling spices in muslim

  • 450g/1lb granulated sugar

Put beetroots in a pan , pour over enough water to cover them, and add caster sugar. Bring to boil and simmer for 1 hour until beetroot is cooked.Drain and let cool until you can peel and chop into small pieces.

Put shallots and vinegar in a pan and cook for 10min on a low heat. Add beetroot and bag of spices. Stir and add granulated sugar. Cook gently until sugar dissolves. Bring to rolling boil for 5 min,then reduce heat to simmer and cook for about 49 min or until relish thickens.Remove spice bag, and put relish into warm sterilized jars. Enjoy a more mature flavour if you wait a month.

 

Broad Bean and Kale Hash

  • A handful of Aimi’s broad beans

  • 100g Aimi’s Kale

  • 400g leftover cold potatoes, roughly chopped

  • 1tsp oil, & extra for frying

  • 80g spicy chorizo sausages, cut into small pieces

  • 1 onion, finely chopped

  • ½ tsp paprika (optional)

  • 2 eggs   

Heat oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the sausage and the onion is soft.

    Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Boil or steam the broad beans for about 15min, when ready add them to the hash along with the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender.Fry or poach the eggs, then serve on top of the hash. Yummy and has lovely crispy bits on the bottom of pan..enjoy

 

 

 

Local Food Recipes

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Hi all I hope you are all enjoying the lovely weather as it comes and goes. Summer is such a blessing.. isn’t lovely to grab some wickedly lazy moments lazing about in the sun eating al freshco the lovely food available to us here in Kinsale.

This is the perfect time of year to start making home made chutneys to stash away the flavours of summer for the winter ahead. My favourite has to be courgette and tomatoe chutney and I’ve managed to preserve some for up to 2 yrs or so, they get even tastier with age unlike some food, as all the flavours just merge and mellow YUM.  

Until Next Week…Bon Apetit

Jeannie

 

Courgette & Tomato Chutney

  • 1 kg of Aimi’s courgettes (dice)

  • 1 kg of Aimi’s tomatoes (chopped)

  • 500 ml white wine vinegar (I use cider vinegar with the mother culture)

  • 400 grams brown sugar

  • 1 tbsp mixed spice

  • 2 tbsps yellow mustard seeds

  • 1 cinnamon sticks

  • 4 onion (chopped)

  • 4 apples (eating, peeled and diced)

  • 300 grams sultanas or raisans

Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.

Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.

 To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.

Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

 

Cheesy Courgette with Garlic and Parsley

  • 2-3 of Aimi’s small courgette, cut into 1/2 inch thick slices (if large, cut in half or fourths lengthwise, then slice)

  • 1 tsp oil

  • 4-6 large garlic cloves, thinly sliced

  • pinch sea salt

  • 2 tsp chopped flat parsley

  • 2 tsp grated Parmesan

  • 1/4 cup grated mozzarella

With cooker set to medium, heat the oil in a large frying pan with a lid. Add sliced garlic and sauté, until you start to smell garlic mmm. Add squash and stir in, cover & cook 4 min. After 4 min, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until courgette is tender-crisp and liquid is evaporated

Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add Parmesan and stir until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

Courgette Fritters

  • 1 lb of Aimi’s courgettes (about 2 medium sized), coarsely grated

  • Salt I recommend sea salt for health benefits

  • Ground black pepper

  • 1 large egg I use local free range

  • 2 scallions, finely chopped

  • 1/2 cup all-purpose flour

  • 1/2 cup oil

  • Sour cream or plain yoghurt

Salt the courgette with about 1 teaspoon of salt. Try to remove the excess moisture from the courgette by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels or fresh t towel.

 Whisk egg in a bowl; add the courgette, flour, scallions, and 1/4 teaspoon of pepper. Mix well..

Heat oil in a pan over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.Serve  with sour cream or plain yoghurt on the side.

 

Potato and Beet Salad

  • 3lbs of Aimi’s rich red beetroot, greens trimmed and put aside

  • ½ lb Aimi’s potatoes

  • Coarse salt, to taste

  • 6 tablespoons extra-virgin olive oil

  • 2 garlic cloves, thinly sliced

  • 5 ounces mild blue cheese (preferably Danish blue), crumbled

  • Freshly ground pepper, to taste

Bring a large saucepan of water to a boil. Add beetroot,reduce heat & simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.

Now put Aimi’s potatoes into another pan, and cover with water. Add salt, bring to a boil, reduce the heat, simmer until tender, about 10 min. Drain, and let cool. Halve them lengthwise.

Coarsely chop about 4 cups of beetroot greens if they are still on. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, until golden, 2 – 3 min. Add beet greens, and cook until wilted.. Transfer greens to paper towels to drain.

Toss together beetroots potatoes,beet greens, blue cheese, pepper, and remaining oil. As the Spanish say…Delicioso !!

 

 

 

 

 

 

Seasonal Summer Recipes 30th June 2014

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Hi all
I’m writing this from beautifully sunny west cork where I’ve been immersed in nature and exploring the local beaches and walks for a few days. I hope Kinsale has been sunny too and you are all getting to eat your meals al fresco.Such perfect weather. Enjoy your tasty recipes until next weeks bounty of lovely veg.
Jeannie

**********

Roasted Tomato and French Bean Salad

  • 1/4 lb Aimis thin French green beans or small green beans, trimmed)
  • 1 cup of Aimis salad greens 
  • 2 tbsps fresh orange juice
  • 1/4 tsp fresh lemon juice (or to taste)
  • 1/4 tsp grated orange (freshly)
  • 1/4 tsp dijon mustard
  • 1 tbsp olive oil
  • 1 tsp shallots (minced)
  • Preheat oven to 450° F. and lightly grease a baking sheet.

Place Aimis tomatoes in one layer on a baking sheet and season with salt and pepper. Roast the lush tomatoes in middle of oven 15 minutes, or until edges are browned, and then leave aside to cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. Draiin the beans and rinse under cold water until cool. Drain beans and pat them to dry.
In a bowl whisk together juices,mustard, zest, shallot, oil, and add salt and pepper to taste.
Arrange tomatoes, overlapping, on plates and pile mixed salad greens and beans on top. Drizzle salads with vinaigrette. Great as a side dish.
——————
Beetroot and Barley Salad with Rainbow Chard

  • 4 of Aimi’s beetroots tops removed
  • 1 lb of Aimis wonderful rainbow chard 
  • 1 cup pearl barley (dry)
  • 1/2 large red onion miinced
  • 3 tbsps lemon juice /1 lemon
  • 4 ozs feta (crumbled, plus save some for serving)
  • 21/2 tbsps extra-virgin olive oil 
  • salt
  • pepper

Heat the oven to 230C/gas 8. Wrap the beetroot in foil and roast them in the oven until they are just tender, 30 to 45 minutes. Let cool enough to peel and dice the beets into 1/2-inch cubes.

Meanwhile, cook the barley. Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook til barley is tender, about 30 minutes. Drain barley and return to the pan. Cover until ready to use.

Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.
Wash the chard and pat dry, Strip off the leaves, and stack them in a pile, slice into 1/2-inch strips. Set aside. Dice the stems into small bite-sized pieces and set aside.

Heat 1 teaspoon of oil in a large pan over medium heat. Sauté the diced chard stems with a pinch of salt until they start to turn translucent around the edges, 6 to 8 minutes. Add strips of chard leaves, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt. Continue to cook, stirring gently, until it is bright green and has wilted down, another 4 to 5 minutes. If the pan is too dry, add a few tablespoons of water so the chard can keep steaming.

Drain the red onion from the soaking water. Place with diced beets, cooked barley, chard stems and leaves, and red onion in a large mixing bowl. Let everything cool to room temp, then stir in the feta. Whisk together the remaining lemon juice, 2 tablespoons of oil, and salt. Drizzle the salad dressing over the salad and stir to evenly coat everything.
• By the way if your beetroots come with their tops still on them, you can substitute them for all or part of the chard.
———————-
  • Parmesan Pepper Flavoured Curly Kale Chips

  • 3 lbs of Aimis curly kale 
  • 4 tbsps olive oil (divided)
  • 8 tbsps parmigiano reggiano/parmesan cheese (finely grated, divided)
  • 2 tsps ground black pepper (freshly, divided)
  • fine sea salt

Who needs potato crisps when you can make home made Kale crisps. Kale crisps are very popular these days.You won’t believe how easy these crisps are to make at home and so cheap too. The Parmigiano and freshly ground pepper seasoning are wickedly tasty with the kale. I guarantee you won’t be able to eat just one! The crisps can be made a day ahead and stored in an airtight container in a cool room. Re-crisp them in oven, if needed.

Heat oven to 140C/gas 1 use upper racks in oven. Line rimmed sheet pans with parchment or nonstick foil. Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves Wash leaves and dry well.

Place half of kale in a large bowl. Toss with half of oil, rub the leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
Spread leaves in a single layer on lined sheet pans and bake, switching baking sheets from upper to middle rack halfway through, until crisp, for approx 25 minutes. Transfer crisps to plates to cool.

 

 

Solstice Recipes from Jeannie for Kinsale Green Growers

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Bumble Bee on Aimi's Farm

Hi everyone

Isn’t the weather fantastic we are so blessed. I hope you are all enjoying the recipes and Aimi’s lush, fresh, local, and seasonal veggies!! The yellow jacket Bumble Bees and other variety of bees are buzzing with delight in the garden helping to pollinate all our veg and flowers. One friend told me she had 5 different species of bees in her beautiful garden.

Until next week enjoy your veggies , and and keep an eye out for all the different types of bees.

Jeannie

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Sweet Cabbage Slaw with Green Onion and Parsley

  • 1/2 head or full head depending on size of Aimi’s cabbage

  • 3/4 cup of Aimis chopped parsley if you still have some

  • 3/4 cup thinly sliced onion or Aimi’s Scallions

  • A glug of your favourite oil

  • 1/4 cup white balsamic vinegar or white vinegar

  • Salt to taste (I used about 3/4 tsp. sea salt) optional

  • Freshly ground black pepper to taste (I used about 1/4 tsp.)

  • Crushed Fennel and Celery seed for yummy flavour

  • A little slurp of honey or agave syrup

  • Top the salad with pumpkin, or sunflower seeds, I do this with most salads.

Cut out core from cabbage, then thinly slice and coarsely chop slices until you have about 6 cups chopped cabbage. Wash and coarsely chop parsley, and thinly slice onions.

In small bowl or glass measuring cup, stir together the oil, white balsamic vinegar or white vinegar, salt, and pepper. In a pestle and mortar crush your seeds and add to mix.

Put chopped cabbage, chopped parsley, and sliced green onions into salad bowl and toss to combine. Add just enough dressing to moisten salad, and toss again. (You may not need all the dressing.) Add more seasoning if you like. Top the salad with pumpkin, or sunflower seeds.

—————-

Breakfast of Almond and Parsley Pesto with Aimi’s Green Beans  and Egg on top

  • Sea salt

  • 1/2 pound of Aimi’s  french green beans, trim the ends

  • 1 large clove garlic

  • 1 cup Aimi’s lightly packed parsley leaves

  • 1/3 cup extra-virgin olive oil

  • 1/3 cup almonds, toasted and coarsely chopped

Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans and cook for 3 mins.

In a food processor or blender, put the parsley, garlic, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine still running, add the oil in a slow steady stream and process until a smooth purée is created. Add almonds and puree until finely chopped and the pesto is a nice coarse purée.

Drain the beans until dry. Put them in a bowl, add the pesto, and toss to coat evenly. This is scrumptious with a poached egg on top.

————– 

Chard, Tuna and Zingy Lemon Pasta

  • Aimi’s  Swiss chard, trimmed and coarsely chopped

  • 300g wholewheat  (bow-tie pasta)

  • Glug of oil

  • 1 medium onion, finely chopped

  • 4 garlic cloves, finely chopped

  • 185g tuna

  • ¼ tsp each salt, ground black pepper and chilli flakes

  • Zest and juice of one lemon

  • 15g chopped fresh basil leaves

  • 40g (1½oz) freshly grated Parmesan cheese

    In large saucepan, cook pasta in boiling water until tender, then drain.  In large pan, melt oil and sauté onion and garlic until softened.

Add Swiss chard and cook until leaves are wilted. Add tuna and stir until heated through.

Add drained pasta, salt, pepper, chilli flakes, lemon rind, lemon juice, basil and Parmesan cheese. Toss well to mix. Enjoy

—————-

Roasted Carrot and Hot Tomato Sauce

  •     A few of Aimi’s lush tomatoes, quartered

  •     2 of Aimi’s large carrots, peeled and sliced into rounds

  •     1 small onion, quartered

  •     3 medium cloves garlic, unpeeled

  •     1 habanero pepper or other type of pepper

  •     4 tablespoon olive oil,

  •     3 tablespoons dark brown sugar (optional)

  •     A sprinkle of sea salt,

  •     1/3 cup water, plus more as needed

  •     1 tablespoon balsamic vinegar

    Preheat oven to 220 or gas 7. Place tomatoes, carrot, onion, garlic, and hot pepper on a baking sheet. Drizzle with 2 tbs oil and sprinkle with sugar and salt. Toss to evenly coat. Place baking sheet in oven and roast until carrots, tomatoes, and onions have softened, about 60 minutes. Remove from oven and let cool for a while.

Remove stem and seeds in roasted hot pepper. Peel garlic cloves. Place roasted habanero, garlic, carrots, tomatoes, and onion in food processor fitted with a steel blade. Blend until everything is finely chopped, scraping down sides of bowl as necessary.

Add water, remaining 2 tablespoons olive oil, and vinegar; process until smooth, adding additional water as needed to form a thick,  sauce. Season with additional salt to taste. Transfer to an airtight which keeps for about a week yay.

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