Aloo gobi with a twist…

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…

P.s. I also added a bit of water (a few tablespoons when I added the romanesco).


Kale and Pea Risotto

A dish I made quickly for my son’s dinner. I’m sure you can jazz it up a little. Adding some chicken would be more hardy also. I used one small 5Acre brown onion and half a 5Acre garlic clove chopped finely and sauteed in butter until softened. Add your risotto/aborio rice and stir until translucent. Add boiling vegetable stock and stir often until the rice is nearly cooked. Stir in the 5Acre kale finely chopped and throw in some frozen peas. Add more stock if required and heat through. Stir in a dash of thin cream (optional) and some grated parmesan. It’s that simple and takes 20 minutes. A quick and nutritious kids meal, but of course it’s also good enough for adults ūüôā .


Kale chips

A really quick and easy starter or snack….

Pick off and tear kale leaves into pieces, leave out the stem. In a bowl toss a little oil (not too much), paprika, sumac, sea salt and a pinch of garlic powder with the kale. Spread on an oven tray and roast in the oven on low until crisp. It doesn’t take very long, so keep our eye on it. Maybe 10-15 min if that. You don’t want burnt kale!

Serve warm.

Sell them to your kids as chips! Even my son ate them, and he’s only 21 months.¬†Image

Grilled courgette Linguine

Argh, courgettes courgettes everywhere! What are you doing with your 5Acre courgettes (or zucchini where I come from)?????

This pasta dish is one of my favourites. It’s fresh, quick and easy and tastes like Summer to me. It is actually a base I use for Summer time muscle pasta back in Australia when the muscles are in season. But I have been using grilled zucchini (sorry, courgettes) instead of muscles, and of course you don’t get that sea flavour, but the flavour from the grilled courgettes go extremely well with the sauce.

The sauce is very simple…..

Wack your oven on about 180, thinly slice a good 2 baking trays of zucchini, with a bit of olive oil, bake until just browning. Put aside. Meanwhile chop all of your other ingredients.

Chop finely:

1 cup parsley

About 2 cups fresh 5Acre fresh tomatoes

4 cloves of garlic chopped fine or minced.

Then, boil salted water for your pasta, I think linguine goes best. Start to cook your pasta while you start your sauce.

Saute the garlic for a few minutes in a really big slosh of olive oil, be careful not to burn. Add the tomatoes on high heat (and some chilli if you want), when they are cooked down a little, add a big slosh of white wine. Let that cook off for a few minutes. Don’t worry if the sauce is reducing a bit too much, the pasta water added in the end will loosen it all up. Season with a good amount of salt and some pepper. Turn the heat down, add the grilled zucchini and keep it warm on a low heat. If it gets too sticky and reduces too much, add a dash of the hot pasta water.

When the pasta is al dente, scoop out a big mug of the pasta water before draining, keep it to the side, drain the pasta and add it to the sauce with the chopped parsley and toss. Adding the hot pasta water as you toss until you get a nice consistency. Slippery, not sticky.

That’s it. Very quick. Very tasty, Summery courgette linguine.

Serve with insalata mista using 5ACre farm cucumber, tomato and onions.

Any other courgette ideas?! I’m sure you’re doing something with those courgettes. Doesn’t have to be fancy, just send me your ideas to share to 5acrefarmblog(at)gmail<dot)com,

All the best,


Grilled courgette linguine

Grilled courgette linguine

Salad with 5Acre farm cucumber, onion and tomatoes

Salad with 5Acre farm cucumber, onion and tomatoes

Potato salad Italian style

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…

Potato salad

Potato salad