Posts Tagged With: meat-free Mondays

Moroccan carrot dip

Posted on April 20, 2013 by melhm

Jill says, “Serve this warmly coloured and sweetly spiced Moroccan carrot dip as part of a tabletop spread, along with some olives, flat bread, grills and salad.” We say, “whoa there! This is super-delicious! We used purple as well as normal carrots and with the paprika dye the result was a neon and spiced-up bowl of yum!” And of course I used coriander – not that I’m necessarily anti-parsley – but you just would, wouldn’t you?!

ourkitchengarden.net

Moroccan carrot dip

Fresh from the garden: carrots, garlic, lemon, olives, parsley or coriander
Recipe source: Jill Dupleix
Serves: 6 or 24 tastes

Equipment:

  • Medium saucepan& lid
  • Scales
  • Peelers
  • Chopping board and knife
  • Citrus juicer
  • Measures: tablespoon, ½ teaspoon
  • Bowls – large, small
  • Food processor
  • Spatula
  • Salad spinner
  • Paper towel
  • Serving bowls
 Ingredients:

  • 500g carrots
  • 1 garlic clove
  • Half teaspoon ground cumin
  • Half teaspoon paprika
  • Half teaspoon ground ginger
  • Half teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • Flaked salt
  • 1 tablespoon honey
  • Half a lemon
  • 3 tablespoons olive oil
  • 2 tablespoons green olives
  • A small handful flat parsley or coriander leaves

What to do:

  • Fill the saucepan with water and set to boil.
  • Meanwhile peel the garlic clove, then peel the carrots, chop into large chunks and cook in simmering, salted water with the garlic for about 20 minutes or until soft.
  • Squeeze the lemon to yield 2 tablespoons juice.
  • Measure out the cumin, paprika, ginger, cinnamon, cayenne, salt, honey and lemon juice into a small bowl.
  • Drain the carrots into the colander, and return to the hot, dry pan for a minute or two over medium heat to dry them out further.
  • Mash or whiz the carrots and garlic in the food processor until smooth. Add the bowl of spices, salt, honey and lemon juice and mix well or whiz again, scraping down with the spatula when needed.
  • Add the olive oil gradually, while still beating. Allow to cool for a minute or two.
  • Wash, spin-dry and chop the parsley or coriander leaves to yield 2 tablespoons.
  • Spoon into serving bowls, scatter with olives and parsley leaves and drizzle with a little extra olive oil to serve.

 Notes: Where is Morocco? What other spices can you think of? What is cayenne?

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Carrot muffins with garlic butter

Posted on April 20, 2013 by melhm

These are wonderful straight out of the oven, with the garlicky butter melting away in a hole in the middle…It’s a great recipe to make with the kids as there’s lots of grating, mashing and snipping, measuring and weighing… If you have no cupcake cases, just melt a tablespoon of butter in a small saucepan and, using a pastry brush cover each hole with a thin film of butter. This will stop the muffins sticking to the pan. We also used chives instead of parsley – snipping them with kids’ scissors – & made them even better!

ourkitchengarden.net

Carrot muffins with garlic butter

From the garden: carrots, parsley, eggs, garlic
Recipe source: adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
Makes: 12 large or about 30 mini muffins

Equipment:

  • 12 or 24 hole muffin tin
  • 12 large or 24 small cupcake cases
  • Peeler, grater
  • Chopping board & knives
  • Bowls – 2 medium, 1 small
  • Measures: ½ cup, ¼ cup, teaspoon
  • Scales
  • Garlic press, whisk
  • Baking paper
  • Wire rack
  • Serving plates
 Ingredients:

  • 2 large or 4 medium carrots
  • 15 stalks parsley
  • 60g cheddar or gruyere
  • 220g self-raising flour
  • 1 teaspoon table salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 cloves garlic
  • 100g unsalted butter at room temperature
  • Flaked salt

ourkitchengarden.net What to do:

  • Preheat oven to 180C. Drop the cupcake cases into the tin.
  • Wash, peel and grate the carrot to yield about ½ a cup. Wash, dry and chop the parsley. Weigh the cheese & then grate it.
  • Weigh the flour then mix it with the cheese, carrot, parsley and table salt together in a medium bowl.
  • In the other medium bowl whisk the egg, buttermilk and oil together.
  • Make a well in the dry ingredients and add the liquid mixture. Mix lightly and then spoon into muffin cases to about 2/3 full. Bake for 25 minutes for the large & about 15-20 for the small muffins.
  • While the muffins are cooking, make the garlic butter: Squeeze the garlic through the garlic press into the small bowl and add the butter and a pinch of salt. Mix until smooth. Place in a log shape on a piece of baking paper, roll up lightly, sealing the edges and put in freezer until firm.
  • Remove muffins from the oven. Allow to sit for a minute before turning out onto the wire rack to cool. Remove the butter from the freezer and slice into thin discs.
  • When the muffins are cool, make a slit in the top of each insert a slice of garlic butter and place on serving plates.

 Notes: What is buttermilk? What is a well in the centre of the dry ingredients?

ourkitchengarden.net

Buttery garlic goodness…

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Autumn fridge soup

Posted on April 16, 2013 by melhm

Today dawned cold, rainy and most definitely autumnal after a month of lovely Indian summer… perfect soup weather! And no better excuse to clean out the scary fridge drawers of limp & sad veggies, and freezer of half-blocks of icy stock…

ourkitchengarden.net

Fridge soup: rocket, spinach, lentil goodness

Fresh (or not!) from the fridge: I used half a Spanish onion, a brown onion, a potato, a carrot, some very floppy spring onions, garlic, some rocket from about a week ago and some spinach stalks that I was saving for the chooks (sorry girls).
Recipe source: Melissa

 

Equipment:

  • 1 large, 1 med saucepans with lid
  • Kettle
  • Chopping board & knife
  • Peeler
  • Mandoline
  • Sieve
  • Measures – litre jug, cup
  • Colander
  • Bowls – big, med
  • Stick blender
  • Wooden spoon, ladle
  • Serving bowls
 Ingredients:

  • 1 brown onion
  • ½ a Spanish onion
  • 3 soft spring onions
  • 1 tablespoon extra-virgin olive oil
  • 1 knob of butter
  • Flaked salt and freshly-ground black pepper
  • 2 cloves garlic
  • 1 large potato
  • 1 large carrot
  • About a litre of vegetable stock
  • A cup of red lentils
  • 3 bay leaves
  • A bunch of spinach stalks
  • A small handful of rocket (refreshed in a big bowl of cold water for 10 minutes…)

 

ourkitchengarden.net

Fridge soup, green all over

What to do:

  • Pour the stock into the medium saucepan with lid on and heat to a simmer. (I had to semi-thaw mine before I could get it out of the container…)
  • Half fill the kettle and set to boil.
  • Measure the lentils into the sieve and give them a good rinse under the cold water tap, discarding any discoloured lentils or little stones.
  • Peel the onions and dice. Peel off the first layer of spring onion, tail and then slice into small discs.
  • Heat the olive oil and butter together in the large saucepan and then add all the onions and a sprinkle of flaked salt, stirring to coat.
  • Peel the potato under running water and then slice finely using the mandoline. Add to the sweating onions.
  • Peel and chop or slice the garlic and add that in too with the bay leaves.
  • Peel and the grate the carrot straight into the saucepan.
  • Pour the hot stock into the large saucepan, add the lentils and then simmer for about 10 minutes until the potato & lentils are tender. You may need to add a little extra hot water from the kettle, depending on how big a bunch of veggies you have.
  • Meanwhile wash the leafy veg thoroughly (discarding any manky bits), shake dry and chop into bite-sized pieces. Add any stalks into the soup to start cooking first, and then add the chopped leaves. Cook for another 5 minutes to wilt the green veggies.
  • Taste the soup to check seasoning and then puree with the stick blender.
  • Ladle into bowls to serve and add a grind of black pepper to finish.
  • Eat with buttery toasted Lebanese bread, and feel all warm and sustainable, all at the same time…

Notes: Do you have to soak lentils? What’s the number one rule with the mandoline? What does sweating do to the onions?

ourkitchengarden.net

Fridge soup, toasted pita, paper…

 

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