roast vegies and baby beetroots

September 19, 2011 § 4 Comments

I pulled these little beets from the garden today. So sweet!

A friend recently told me about roasting them stalks and all with a dash of vinegar and salt.

Without enough to make a meal of them, here is what I did. Popped them in a tray with pumpkin, sweet potato, carrots, cherry tomatoes, garlic, fresh thyme and rosemary. Sprinkled them with salt, a generous helping of olive oil and a dash of balsamic vinegar. And into the oven at 200°C/390°F they went.

1 hour and 25 minutes later, our old gas oven taking longer than most, out they come.

I stirred together a handful of chopped coriander, some mint, 2 tablespoons yoghurt, a dash of olive oil, salt and pepper to taste and served it with the vegies.

It made for a fine lunch on a warm windy day.

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the first of kale

May 30, 2011 § 3 Comments

Kale is in season!

Arriving in our bountiful vegie boxes fresh from Ceres Fair Food it brings a smile to my heart. There is something comforting about the grandma skin like leaves, green and dusty grey, krinkled like  a well worn landscape. Its tough and rubbery exterior is deceiving. When cooked its facade melts as it turns deep green, softly crunchy and tangy.

Here is how I ate my first winter kale.

To start with, I took some labna, which you can make by following the recipe in my last post, and rolled it into balls.

I mixed together some paprika, rosemary, salt and garlic.

I added olive oil and dipped each ball.

I washed the kale, removed the stalks and chopped it roughly.

I placed the kale in a fry pan with more garlic, some butter and a little olive oil and cooked it until just wilted.

Then I popped it on some crusty toasted bread along with the labna.

And I ate it all up.

It was delicious.

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