by sustainableholly | Jun 19, 2022 | Uncategorized
Cabbage Steaks are so simple and easy to make! The roast garlic and beet sauce is packed full of flavour and the colour is unreal! Simple ingredients for a delicious, hearty winter dish.
Ingredients
-
1-2cm thick cabbage slices
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Olive oil
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Salt and Pepper
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1 medium Beetroot
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1 Garlic Clove
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1/2 cup coconut yoghurt (or greek yoghurt)
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salt and pepper to season
Instructions
- Preheat your oven to 170 degrees Celcius
- Slice your Cabbage into "steaks" 1-2cm thick.
- Drizzle a baking tray with olive oil, place your cabbage steaks on, and drizzle a little extra on top. For extra flavour you can brush on some butter.
- Cut the beetroot into 4-6 pieces approx 1-inch chunks. Drizzle in oil and add to the baking tray with the garlic clove (skin on).
- Bake the cabbage for 15 minutes then turn it over for a further 15 minutes. Cook the beetroot and garlic for the full 30 minutes.
- Remove from the oven. Place the beetroot and peel the garlic and pop in a blender or mixer. Blitz to a puree.
- Add yoghurt and mix to combine. Season with salt and pepper.
- Drizzle over your cabbage to serve.
Notes
Serving suggestion: Garden pesto
by sustainableholly | May 20, 2022 | Kitchen, Uncategorized
Homemade Mint and Rosemary Sauce is so fresh and delicious. With just a few ingredients and fresh herbs from the garden, you can whip this flavour-packed sauce to serve with any Sunday Roast.
Ingredients
-
1 Cup chopped Mint Leaves (3-4 Sprigs)
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1 TBSP Roughly Chopped Rosemary Leaves (1 Sprig)
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1/4 cup White Wine Vinegar (or white vinegar)
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2 TBSP Water
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1 Pinch Sea Salt Flakes
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2 tsp Raw Sugar
Instructions
- Rinse off the Mint and Rosemary and remove the leaves from the stems. Roughly Chop.
- In a saucepan add the vinegar and sugar. Heat until sugar is dissolved. Add the herbs and remaining ingredients and stir to combine.
- Lightly blitz using a stick mixer or blender.
- Serve hot or cold.
Notes
Store leftovers in the refrigerator in an airtight jar for 1 week.
by sustainableholly | May 20, 2022 | Kitchen, Membership
Mint Extract is a great way to preserve your abundant mint harvests. This recipe works well with chocolate mint or any type of mint you have growing in the garden. With two simple ingredients, you can create a flavour-enhancing extract to use in your cooking and baking. No need for the fake store-bought Mint extracts! This homemade mint extract is a great addition to your homestead.
Ingredients
-
1 cup Mint
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1 1/2 cups Vodka
Instructions
- Wash the mint and pat dry to remove excess moisture.
- Roughly chop the mint and add to a clean, sterilized jar.
- Pour over the vodka and secure the lid.
- Allow to steep for 1-2 months in a dark place. Shake the jar every few days to help infuse until the vodka smell is replaced by Mint.
- Remove and strain off the Mint leaves and store in a clean, sterilized jar.
Notes
The ratios can be a little rough with this just make sure the leaves are covered with the vodka.
Will keep for a long time but I suggest using it within a year.
The leaves and mixture will go brown as they infuse. Dried leaves may hold their colour better.
by sustainableholly | Apr 16, 2022 | Autumn, Kitchen, Membership, Uncategorized
This Creamy Roast Pumpkin Pasta is the ultimate comfort food. The crispy pumpkin leaves make a delicious crunchy addition. The perfect Autumn and Winter meal. Make extra sauce and freeze for quick and easy meals.
Ingredients
-
Pumpkin (approx 600grams)
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1 Spring onion
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3 Garlic cloves
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5-6 Sage leaves
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2 sprigs Rosemary
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1/2 cup walnuts or Pumpkin seeds
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2 servings of spaghetti pasta
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3 tbsp Coconut Cream
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1 tsp Tamari or soy sauce
-
1/2 tsp ground cinnamon
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1/2 tsp paprika
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5 young pumpkin leaves
Instructions
- Preheat the oven to 190 degrees celsius.
- Slice the pumpkin into 1-inch wedges. In a roasting dish add the pumpkin, unpeeled garlic, rosemary, sage, and spring onion ( sliced into 1-inch pieces). Drizzle with olive oil and mix to coat.
- Sprinkle over paprika and cinnamon and cook for 45min or until the pumpkin is cooked and slightly caramelized.
- Cook the spaghetti as per instructions. Strain but do not discard the pasta water.
- Once the pumpkin is cooked, remove and allow to cool.
- Place the washed pumpkin leaves and walnuts on a baking tray, drizzle with olive oil and sprinkle with sea salt. Bake at 190 degrees celsius for 5 minutes or until crispy.
- In a mixer add the pumpkin flesh, roast garlic, coconut cream, tamari, and 1/2 cup of the reserved pasta water. Season with salt and blitz until creamy.
- Return the pasta and creamy pasta sauce to the saucepan and heat until warm. Taste and season with salt and pepper as required.
- Place the pasta in a bowl and top with roasted seeds or nuts, crispy pumpkin leaves, crispy spring onion, and sage leaves.
Enjoy!
Notes
Freeze extra pasta sauce for quick and easy future meals.
Swap spaghetti for your favourite pasta.
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by sustainableholly | Feb 26, 2022 | Kitchen, Membership, Uncategorized
What do Banana, Zucchini, and Avocado have in common? They make a dream cake that is out of this world! This Banana Cake is so decadent and delicious! No one will even know there are hidden veggies.
Ingredients
-
3 ripe Bananas
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1 medium Zucchini
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2 1/2 cups Plain Flour
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2 tsp Baking Soda
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1/4 tsp Baking Powder
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1/2 cup Extra Virgin Olive Oil
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1/2 cup Raw Sugar
-
1/4 cup Honey
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1 tsp Vanilla Essence
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1 tsp salt
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extra salt for zucchini (1/4 tsp)
Instructions
- Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.
- Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, and salt and set aside.
- In a mixer (or bowl with a whisk) add in the sugar, honey, oil, and vanilla essence. Whisk until combined.
- Mash the banana and add to the wet mixture.
- Gradually add the wet mixture to the flour mix and stir to combine.
- Strain and squeeze the extra moisture out of the zucchini using a sieve. Add to the mixture and stir to combine.
- Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
- Remove the cake from the tin and allow it to cool.
- Once the cake is cool pop it in the fridge whilst you make the Avocado chocolate mousse (see recipe card below)
- Cut the cake in half horizontally through the middle using a sharp knife.
- Spread half of the chocolate mousse on the bottom layer and place the second layer on top. Top with the remaining mousse and garnish.
Notes
See the next recipe card for the chocolate mousse.
Garnish ideas: Dehydrate banana, yellow edible flowers
Ingredients
-
3 Ripe Avocados
-
3 tsp Coconut Sugar
-
100grams Melting Chocolate
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1/2 cup Cocoa Powder
-
1/4 cup Almond Milk (or milk of choice)
Instructions
- Melt chocolate in a double boiler.
- Blend all ingredients until smooth.
