A Food & Travel Blog

What’s in the box 22/23 December

23/12/2010 | By

The link to the boxes for this week is here.

Ok folks, this is it!  Not much wiggle room left now for the last minute preparations so I hope that, like me, you have everything  wrapped, cooked, listed or organized in some serious way.

I’m sorry, I lied just then.

I have yet to wrap anything, I only remembered an hour ago that I hadn’t bought any seafood, and I will get around to writing out the shopping list for the rest of the fresh food real soon – I’m sure.

However, I did promise some salad recipes and here they are.  First up is my very favourite pumpkin salad, although sweet potato works very nicely, too.  I’m very much afraid that I am quite fuzzy on the amounts of the ingredients – I have never weighed them at all, so I’ll try to give an educated guess.  I dress this in several ways, depending on my mood.  You can drizzle the salad with either reduced or straight balsamic or pomegranate molasses.

Pumpkin and Feta Salad

1 bunch young silverbeet or same of baby spinach
3 cups cubed, peeled pumpkin
2 Tbsp olive oil
2 good tsp ras el hanout
1 orange, peeled and thinly sliced
good handful of chopped, toasted pecans or walnuts
175gm (ish) feta cheese, cubed

Toss pumpkin in oil & spread in shallow baking dish, sprinkle with ras el hanout and roast at 180C 15-20 minutes. Cool.
Use the rinsed greens as a bed on a large, shallow serving dish.
Scatter over the pumpkin, orange, nuts and feta.

Drizzle over dressing and serve.

Spinach Salad

My second offering is a spinach or silverbeet salad made famous by a good friend of mine called Susie and is just the right colours for the Xmas table!  It is simply chopped silverbeet tossed together with cherry tomatoes, chopped capsicum, mung bean sprouts and chopped hard-boiled egg.  What sells this one is the dressing which is –
1/3 cup castor sugar
1/3 cup bbq sauce
1 cup oil
1/4 cup white vinegar
2 Tbsp worcestershire sauce
1 grated onion
1/2 tsp salt

Shake, then drizzle on the salad. Sprinkle with chopped, crisp bacon to finish off.

I’ll be taking the next week off to lie around and let my kids wait upon me hand and foot (I wish!).  I’ll be back again in the new year and I hope that everyone has a very happy holiday!

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WHAT’S IN THE BOX – 12 MAY – Spinach!

12/05/2010 | By

Here follows the selection in my box this week. The contents of the boxes will vary depending upon the size that you have ordered.

Granny Smith apples
Pink Lady apples – if they are the same as last week, they will be excellent eating!!
carrots
beetroot
bananas
leeks
potatoes
spinach
spring onions
brown onions
Butternut pumpkin
pears

It is very chilly here in the hills today, so those leeks and potatoes are going to taste fantastic combined in – you guessed it – leek and potato soup!
The Granny Smiths – did you know that Granny Smith apples originated here in Oz in the 1860’s? – are perfect baked. Core them out and cut a strip of peel from around the middle (to stop them splitting) and stuff with a mixture of sultanas, cinnamon or mixed spice and a little brown sugar if you like. Dot the tops with butter, place them in a shallow pan with enough water in it to cover the bottom of the pan and bake at 180C for about 30 minutes. Serve with custard for the perfect comfort food.
I know that it can get a little difficult to continue to inspire the troops to enjoy spinach, but this stuff is so very fresh and lovely – maybe this recipe from Claudia Roden will appeal!

Spinach with Pine Nuts & Sultanas
 
Author: From a Claudia Roden recipe
Prep time:
Cook time:
Total time:
Ingredients
  • Bunch of spinach
  • 1 onion, chopped
  • 50 mls extra virgin olive oil
  • salt and pepper
  • 2 tbsp pine nuts
  • 2 tbsp sultanas soaked in water for about 15 minutes (or soak in a great spanish sherry if you can lay your hands on one!!)
Instructions
  1. Wash the spinach, chop roughly and steam for just a few minutes until softened.
  2. In another pan, saute the onion in the oil until golden. Stir in the pine nuts and toast lightly.
  3. Add the spinach, drained sultanas, season to taste and cook very lightly, stirring for a moment or two.
  4. If you have soaked the sultanas in sherry, pour the remainder over the spinach.
 

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Smokey Spinach & Cannelini Beans – WHAT’S IN THE BOX – 28 April

28/04/2010 | By

I have not picked my box up yet today, but I have been given a sneak peek into a few so that I can let you know what is coming up!

(more…)

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