Silverbeet Soup

We got silverbeet in our organic veggie box delivery this week. I’m not a fan, I’d much rather have spinach…

However, I made a Silverbeet and Potato soup and it was nom (maybe even nom nom). So if you already like Silverbeet it may even be nom nom nom.

Enjoy. (Thanks to Martha at NZ Lifestyle)

2009-08-29 08:18:28 +1200

Silverbeet Soup

200g silver beet washed & chopped
400g diced potato
1 onion sliced
1 clove garlic sliced
6 cups of chicken stock
1 tablespoon olive oil
3 tablespoons lite sour cream
1/3 cup grated parmesan cheese

Soften onion and garlic in oil in soup pan, add potato, cook until onion is soft. Add stock and silverbeet. Cook gently until potato is cooked. Puree with a food processor or kitchen wand. Add sour cream and parmesan.

Serve with toasted pitta or crusty bread.

Thomas made what is known in our house as Potato croutons to sprinkle on top (crunchy small pieces of potato roasted in the oven).

Tzatzki

This dip is a classic and so simple to make.

greek-dip

– 1 small cucumber, peeled and grated
– 300g of natural Greek yoghurt
– 2 tablespoons of chopped fresh parsley
– 3 cloves of garlic
– Freshly ground black pepper to taste

1. Place cucumber, yoghurt, parsely, garlic and black pepper in a bowl and mix to combine.
2. Cover and put in fridge for at least an hour before serving.
3. Serve with Turkish bread.

Pumpkin and Ginger Felafels

Here is another lovely recipe I was emailed by Marie (from Traits).

I really enjoyed them as burger patties even though I’m a little uncomfortable with the taste of ginger. It won’t replace my standard comfort burger but it will be a nice change when I feel like going a little more gourmet.

pumpkinburger.jpg

I’ve included Marie’s email text below as I love the way she writes. If you have recipes for me to try email them to me at Kim@WhatKimAte.co.nz.

Pumpkin and Ginger Felafels

“Here is a recipe from Allyson Grofton (food in a minute lady).

We had them just as described but I think would be magic as burger patties! (and can be a change from the regular tofu patty.)

– 250gms firm pumpkin
– 425 gm can cannellini (butter) beans. Drained
– 2 tsp minced fresh garlic
– 1 tbsp minced fresh ginger
– 1 tbsp chopped fresh chilli
– 3 cups fresh bread crumbs
– oil for frying
– 200 gm tub hummus
– 1/2 cup yoghurt
mango salsa ingredients

Mix the hummus and yoghurt together – cover and back to fridge

In a bowl combine all the mango salsa ingredients – cover and back to fridge

Peel & cook pumpkin in a little boiling water, drain and then put back into pan to dry it out – a couple of minutes, just to its not too wet. In a processor (I don’t have one so I used a potato masher) cannellini beans, garlic, ginger, chilli and 1/2 breadcrumbs.

Season with salt and pepper.

Mould into 12 patties (or burger sized patties) and roll in remaining breadcrumbs.

Fry with a little oil until golden and heated through, keep warm while others are being cooked.

Serve as it or with a plain salad or make mega burgers!

Andrew loves this and I’m looking forward to getting out the barbie and making these bad boys in summer. Keep up the great blog!

Marie xx”

Greek Influenced Scallop Salad with Lemon Dressing.

This is a very quick and tasty light meal. I was worried that the olives would overwhelm the dish so I only put a few in. It ended up working well. It had the tartness of the olives, the saltiness of the feta and the sourness of the lemon dressing. If you don’t like olives I suspect capers would be a nice alternative.

scallop-salad.jpg

Ingredients

  • Scallops
  • Feta
  • Olives
  • Avocado
  • Small Spinach Leaves
  • Garlic
  • Lemon
  • Extra Light Olive Oil or Canola Oil

Chop feta, olives, avocado and add to a bowl with the spinach leaves.

Heat the oil in pan to a high temperature. Add garlic and scallops. Don’t cook the scallops too long, as soon as they loose their translucency and turn opaque they’re done. I normally cook until lightly seared on each side, turning once (around 5 mintues cooking).

Once the scallops are cooked place on top of the salad. Quickly add some lemon to the remaining oil and garlic, stir for 20 seconds then remove from heat. Pour a little on to the salad as a dressing.

Red Wine and Garlic Lentil Soup.

This soup is my entry in the annual super soup challenge hosted by Running with Tweezers.

The soup is rich and thick and reminded us of christmas stuffing (errr, in a good way I promise!).

It’s based on recipe from “The Cooks Encyclopedia of Soups” by Debra Mayhew. I’ve simply added the red wine and rice vinegar.

And as Thomas said when he finished eating it “It’s a keeper!”

lentil-soup.jpg

I challenge anyone who has yet to experiment with lentils to make this dish.

ingredients

  • 1 cup of red lentils (rinsed, they don’t need to be soaked.)
  • 2 onions, finely chopped
  • 2 large cloves of garlic, finely chopped
  • 1 carrot, finely chopped
  • 2 tbsps of olive oil
  • 2 bay leaves
  • 2 tsps of dried oregano
  • 6 cups of vegetable stock
  • 1/2 tbsp of rice vinegar
  • 1 1/2 tbsps of red wine
  • chunky sea salt and freshly ground pepper

Put all the ingredients in a pot except for the vinegar, wine, salt and pepper. Bring to the boil then return to a simmer. Simmer for around 40 minutes. Add the vingear, wine, salt and pepper and serve with crusty bread.

Cannellini Bean Salad with Capers, Chili and Parsley

This salad has a strong, tart taste and the chili adds extra lip tingling enjoyment.

It’s good as a side-salad.

beansidesalad.jpg

It’s good as a main

I just added a little canned tuna to bulk it out.

beantuna.jpg

Guess what I’m having for lunch tomorrow?

beanluchbox.jpg

Bean salad recipe

  • 1T olive oil
  • 2T salted capers
  • 1 can cannellini beans
  • 3T lemon juice
  • 1/2 C chopped Italian parsley
  • 1 large red chilli, seeded and chopped
  • 1 tomato, roughly chopped
  • 1 garlic clove, crushed
  • sea salt and cracked black pepper

Put it all in a bowl, toss well and let sit at least an hour before serving.

Thanks to my friend Jackie for this recipe.

Enjoy!
Kim.