I got this little recipe off the old internets. The twist….you guessed it, made with romanesco instead of cauliflower. Homemade aloo gobi is fresh, tasty and healthy. Little oil is used and the flavours come from using the correct spices. If you have the spices handy it’s rather easy. If you don’t have the spices in your cupboard they’re easy to find anywhere, even a regular grocery store. I replaced normal cauli with the romanesco, and for me it was really delish. But I do love romanesco cauliflower.
This is the recipe I used, and it couldn’t be easier… http://www.food.com/recipe/aloo-gobi-potato-and-cauliflower-curry-22750
P.s. I also added a bit of water (a few tablespoons when I added the romanesco).
This is a dip made by Edward using 5Acre broad beans. Check out the recipe here:
Thanks Edward! What do you do with your broad beans? I ate mine lightly steam with olive oil and salt. Simple and delish 🙂 Send your ideas, recipes and photos to 5acrefarmblog(at)gmail<dot>com,
This is a really quick and easy potato salad requiring, well, not much.
Chopped 5Acre Farm new potatoes or left whole, depending on size, boiled in salted water until just tender. Drain well. Toss potatoes with a good amount of olive oil, sea salt, chopped parsley and some finely chopped or crushed garlic (not too much). Leave it to cool slightly, as the this increases the resistant starch (the fibre) and reduces the GI of the potato. Actually making it healthier!
We enjoyed ours with our bbq last week in the warm weather. Check it out…
Kohlrabi and carrot salad
I made this up on the spot and it was really nice. Very refreshing and a great side dish for any meal, or by itself as a healthy lunch.
5Acre Farm kohlrabi 2 peeled and grated
5Acre Farm carrots, about 6-7 small ones grated
Half a red onion, chopped
Handful of raisins.
Tablespoon of runny honey
Juice of lemon
pinch of salt
Toss altogether and serve…..
Byesar using 5Acre dried broad beans. I had to put this up because it’s nice and quick for me to post! Oh my, this was delicious. According to my partner “this is the best dip I’ve tasted in yonks’, ha ha. It was lovely to have with toasted sourdough before dinner.
I must say, it was a little time consuming for how much it made in the end (a small bowl), so next time I would at least double the quantities. The time consuming part was popping the skins off each individual bean after they were cooked. I sat down and popped away whilst my son ate dinner.
5Acre Broad beans soaking
Watch this space…..I will posting amazing recipes such as Charlotte’s beetroot and chocolate ice cream, lettuce, spring onion and cheese tart and sautéed spring greens with eggy rice……
This recipe was prepared by Charlotte, using the lovely fresh and crunchy 5Acre kohlrabi included in our share this last week. Kohlrabi can be thought as tasting like a very mild turnip, although it is actually related to the cabbage in a distant past. It can be eaten raw, stir-fried, steamed or boiled. The leaves can be eaten too, use in salads or the like.
Kohlrabi is high in fibre, rich in vitamin C and B vitamins, phytochemicals and includes good levels of minerals such as copper, calcium, potassium and iron. Yay!
It stores well in the fridge, but the outer leaves should be removed to extend its storage life.
Anyway, now, where was I? Oh, the kohlrabi carpaccio….. Okay so this is a recipe by Hugh Fearnley-Whittingstall but prepared by Charlotte. It’s a quick and easy salad to make and very refreshing. Charlotte couldn’t find hard goats cheese in Earlsdon but used Berkswell ewe from Kendall’s Deli instead and said it was ‘gorgeous’! Please see photo for recipe.
Purple sprouting broccoli from 5 Acre Farm
How delicious is purple sprouting broccoli?! I love it. This stir fry is super simple, tasty and healthy. Eat it as a side dish or as a light meal or yummy lunch.
Copious amounts of 5Acre Farm garlic, chopped
Chilli powder or chopped dried or fresh chillies from 5Acre Farm
Can or carton of drained chickpeas
Roughly chopped 5Acre purple sprouting broccoli
Stir fry all together and serve straight away steaming hot. Yummo.
What do you do with your sprouting broccoli? Send in a photo and a recipe to 5acrefarmblog(at)gmail(dot)com
Parsnips and garlic from 5 Acre Farm
A yummy side dish for any occasion. Recipe doesn’t include amounts as I believe you can put as much or as little as you desire.
Parsnips (chopped roughly, skin left on)
One bunch of flat leaf parsley, chopped finely
One bulb of garlic, ends chopped and roughly squashed with the flat side of your chopping knife, skins left on
Oil for roasting (rapeseed, or olive oil)
Good quality sea salt
Pre-heat your oven to about 180 degrees, toss your parsnip and garlic in oil and roast until tender. Transfer to serving bowl and smash roughly with a potato masher or fork. Add your olive oil and butter (I’ll let you decide on amounts!), sea salt and parsley and wella.
Kale from 5 Acre Farm
I don’t know about you, but I love kale! Kale is a form of cabbage with green and purple leaves. It is very high in beta carotene, Vitamin K, Vitamin C, folate, is rich in calcium, iron, magnesium and potassium and has many anti-cancer properties. Kale has also been shown to lower cholesterol and decrease absorption of dietary fat. Sounds like a superfood to me. Many health conscious folk now eat kale raw, dehydrated or in fresh juices. It can also be lightly stir fried or steamed.
My favourite quick side dish is to stir fry chopped kale with a tad of butter, rapeseed oil and a good quality sea salt. Stir fry until just limp. beautiful.
Check out this website for some fantastic kale recipes and more information: http://www.discoverkale.co.uk/
Kale from 5 Acre Farm