Category Archives: Recipes – Vegetables

TODAY’S HARVEST – FIT FOR A KING!

2013-11-05 - Today's Harvest

The harvest of this morning will become : UOVA ALLA FIORENTINA (Eggs Fioretina)

Ad some butter and olive oil to a pan and fry some onion until soft and brown. Now ad Spinach / Chard or Silverbeet to the pan and saute until soft. Ad salt and pepper to your taste. Ad finely chopped Garlic and Chilli and fry for another two minutes. Turn the heat down and make as many indents in the Spinach as to the amount of eggs you want to cook. Break an egg into each indent and put a lid on the pan and cook the eggs to your liking. Sprinkle lightly with Parmigiano cheese if you so wish. Serve immediately with crusty home made bread and a glass of good wine.

Cooked Radish Leaves

2013-10-22 - Quaglia e Verde di Ravanello

FOGLIE DI RAVANELLO

Radish Leaves

A product normally discarded is any time as nutritious and palatable as Spinach, Silverbeet or Chard

20 g Butter

20 ml Extra Virgin Olive Oil

1 Small Onion (Finely Chopped)

2 Cloves of Garlic (Finely Chopped) – Optional

1 Fresh Chilli (Finely chopped) – Optional

Radish Leaves, including stems (Washed and coarsely chopped)

Put Butter, Oil, Onion and Garlic in a pan and fry over low heat until onion is soft and sweet. Ad Chilli and Radish Leaves and cook until leaves are just soft – not too long.

The Broad Beans are growing well this year

FAVA (BROAD BEANS)

Very few vegetables are as versatile as the Fava Bean. Early in the season they can be plucked from their skin and eaten with Pecorino Cheese as they do in Italy. Fresh Fava has a sweet taste and goes well with fresh herbs, lemon juice, leafy greens and mild cheese such as mozzarella. Also good in purees, soups, casseroles, risottos and frittata. Dry Fava makes an excellent winter staple.

 2013-10-05 - Fava Plant

 Shell all the fresh beans but the very youngest and steam for 5 minutes, and then toss with olives and butter. Enjoy!