Here’s our weekly update for you! Mind boggled about how to use your bag? Here are some helpful suggestions!
Baked purple sweet potato recipe
One of the easiest recipes is for baked purple sweet potato. This is how to bake a whole purple sweet potato:
- Thoroughly wash and dry the sweet potato with its skin still on.
- Make slits in the potato leaving about a ¼ inch (0.5 cm) at the base.
- Place on a baking sheet and brush melted coconut oil or extra virgin olive oil over it.
- Season to taste and place in an oven at 400 °F (200 °C) for 35-40 minutes.
- Drizzle some more oil over the top and continue to bake for 5 minutes.
- Remove from the oven and serve with quinoa or salad bowl.
Purple sweet potato soup recipe
You can also get all the benefits from sweet purple potatoes by making a delicious and nutritious soup.
- Gently fry 1 chopped onion and 3 crushed garlic cloves in a large pot until softened.
- Add 4 medium chopped purple sweet potatoes and 4 cups of chicken broth.
- Add salt and pepper to taste.
- Put the soup in a blender and whizz until smooth. Add more broth to adjust the consistency you want.
- Serve in individual bowls with a spoon of crème fraîche and a sprinkling of chopped herbs.
Mashed purple sweet potato recipe
You can add vibrant color to any meal by serving it with a portion of mashed purple sweet potato.
- Peel 3 purple sweet potatoes, chop them into chunks or wedges and steam for 15-20 minutes (or boil in water until they are soft).
- Once soft, put the cooked sweet potatoes in a pan, add 1 tablespoon of butter or extra virgin olive oil, a little milk or water, and mash until smooth and creamy.
- Add seasoning to taste.
- Serve as you would serve regular mashed potatoes.
Beetroot risotto
With its shocking colour and sound flavour, this dish is quite the exhibitionist. Keep it simple if that’s how you like it, but the optional toppings add layers of flavour. Serve as a main course, a starter, or as a lovely little extra alongside a bit of beef or oily fish, such as salmon or mackerel.
https://www.theguardian.com/lifeandstyle/2013/feb/23/10-best-beetroot-recipes
250g fresh beetroot
2 shallots, peeled
2 garlic cloves, peeled
850ml chicken or vegetable stock
35g butter, plus a knob for later
A splash of olive oil
175g risotto rice
80ml white wine
A little fresh thyme (optional)
Juice of ½ lemon
50g parmesan, freshly grated
Salt and black pepper
Optional toppings
50g blue cheese, crumbled
1 tbsp mascarpone, cream or creme fraiche
A few baby spinach or rocket leaves
A handful of parmesan, goat’s or Lancashire cheese, crumbled
2 tbsp sour cream or natural yoghurt
A few walnuts, toasted
½ tbsp horseradish cream
1 After discarding any leaves, wash the beetroot, pop them in a pan and cover with cold water. Boil for about 20 minutes until tender and easily pierced with a knife. Set aside to cool.
2 Pour the stock into a pan, bring it to the boil then lower to a simmer. Peel the beetroot and blitz it with a blender or food processor adding4 tbsp of hot stock to make a thick, smooth puree.
3 Dice the shallots and garlic. Put a second pan on the hob. Add the butter and oil. Once hot, add the shallots and garlic. Reduce the heat to low and cook gently for 5 minutes, until the onion softens.
4 Tip the unwashed rice into the pan and stir well to coat it. Cook for a minute, stirring. Increase the heat. Add the wine and stir until it’s almost absorbed, then immediately add a large ladle of hot stock. Add the thyme, if using. Reduce the heat, so the mix keeps bubbling but doesn’t cook too fiercely.
5 Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you have used virtually all the stock and the rice is just about cooked – this takes about 15-20 minutes. Add salt, pepper and lemon juice.
6 Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest of the puree and half the parmesan. Stir in the butter to make it glossy. Taste and adjust.
7 Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into shallow bowls and then finish with the remaining parmesan and your choice of toppings.
Roasted Vegetables
Ingredients
- 1 kg potatoes
- 750 g carrots
- 500 g beets
- ½ a bunch of fresh rosemary , (15g)
- ½ a bulb of garlic
- olive oil
- 1 tablespoon runny honey
- good-quality balsamic vinegar
Divide the veg between a few large pans (keeping the beets separate), cover with boiling salted water and parboil for 10 to 15 minutes, or until starting to soften. Drain the veg in a large colander and leave for a couple of minutes to steam dry. Give the colander a good shake to chuff up the edges, then tip into your largest roasting tray. Drizzle with the duck fat, pick over the rosemary leaves, season with salt and pepper, then toss to coat. Push the veg into a single layer, then cook at 220°C/425°F/gas 7 for around 40 minutes, or until golden, crispy and delicious, turning halfway through for even cooking.
https://www.jamieoliver.com/recipes/vegetables-recipes/gorgeous-roast-vegetables/
Curry Cabbage! http://caribbeanpot.com/a-classic-vegetarian-curry-cabbage-recipe/
Tomato & Beetroot Salad (Cos we Fancy) https://www.sarcasticcooking.com/2017/12/21/beet-tomato-goat-cheese-salad/
Indian Curry Ochro (Bhindi Masala) https://aromaticessence.co/2018/09/18/bhindi-masala-gravy-recipe/
Ochro with Tomatoes https://www.foodnetwork.com/recipes/food-network-kitchen/okra-with-tomatoes-recipe-2103770
Mexican Quinoa Stuffed Bell Peppers https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/
Here’s your breakfast for Saturday! https://www.simplytrinicooking.com/eddoes-choka/ (We hope you can make roti…unlike us)
A complete meal https://www.blueapron.com/recipes/szechuan-tofu-long-beans-with-jasmine-rice-peanuts-bird-s-eye-chile
Farm to Fam 