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

Stuffed courgettes

Scooped out 5Acre courgettes

Scooped out 5Acre courgettes

Stuffed  5Acre courgettes and roasted 5Acre potatoes

Stuffed 5Acre courgettes and roasted 5Acre potatoes

 

Okay, here is something I have made a couple of times before but always differently. Depending on my ingredients in the cupboard. I’m not really sure how a stuffed courgette recipe should go, as I have just made this up. But it tastes good and that’s the main thing!

It’s really easy, as are all my meals…..

Ingredients:

1 very large, or a few smaller  5Acre courgettes (sliced in half long ways, keeping the ends intact)

2 cloves 5Acre garlic (minced or chopped finely)

Half a bunch of parsley (chopped finely)

About 2 cups of bread crumbs (I used freshly crumbed through my mini food processor using leftover stale bread)

Parmesan cheese (grated finely)

A handful of pine nuts

Good squeeze of lemon

olive oil and salt and pepper to taste.

Pre-oven

Pre-oven

 

Firstly I popped on the oven to about 180. Then sliced the courgettes in half length ways and scooped out the centres leaving about half a centimetre walls and leaving the ends intact. Keep the courgette flesh and squeeze out the excess water and put aside.

Dry fry the pine nuts until just golden. Put aside. Fry the breadcrumbs in a tiny bit of oil, when they’re becoming crisper, add the garlic, the courgette flesh (chopped), some salt and pepper and the pine nuts. Turn the heat down or off and add the parsley.

Stuff the courgettes with the mix, squeeze over some lemon juice and drizzle some more olive oil and put in the oven until courgettes are cooked and the tops are brown.

I served the stuffed courgettes with roasted 5Acre potatoes and a crispy salad using 5Acre cucumbers and 5Acre tomatoes. Perfect.

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,

Mia

Grilled courgette linguine

Grilled courgette linguine

Salad with 5Acre farm cucumber, onion and tomatoes

Salad with 5Acre farm cucumber, onion and tomatoes

Stir-fried spring greens with eggy rice

This was a nice healthy dish using 5Acre Farm spring greens and served with a Jamie Oliver inspired quick spicy eggy rice.

Stir-fried spring greens with eggy rice

Stir-fried spring greens with eggy rice

I’m trying to remember all the ingredients I included as I made it about 4 weeks ago (not very up to date with this one!) and I was also using up any veg I had in the fridge. Here goes:

Firstly, the rice:

1 and a half cups of basmati rice, rinsed until water runs clear and cook absorption method. When the rice is cooking, lightly whisk 3 eggs, 2 tablespoons of soy sauce and 2 tablespoons of sesame oil. When the rice is nearly cooked and water nearly absorbed, pour over the egg mix, very lightly fluff with a fork and replace the lid until the egg and the rice is cooked. When it’s done, throw in some chopped coriander and chopped parsley and a dash of sweet chilli. Now it’s ready to serve with a stir-fry or suits anything asian inspired really.

For the stir-fry….

A big bunch of 5Acre Farm spring cabbage leaves

2 cloves garlic

Zucchini

5Acre Farm kohlrabi, just one

About 5 x 5Acre Farm spring onions

About 2 cm of ginger

Just roughly chopped all of these, threw in the garlic and ginger finely chopped. Added some soy sauce and a dash of sweet chilli, chilli powder or fresh chillies to taste (I love chilli) and a good squeeze of lime and wok fry for a few minutes.

Serve with the egg rice and top with more chopped fresh coriander or parsley.

Eggy rice

Eggy rice

 

 

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