It’s a fact: organic food is more nutritious and it tastes better! In celebration of this and the fact that we can now provide you with organic food, we’re going to start sharing delectable organic recipes, like the ones below, to inspire you in the kitchen! Three cheers Vanielje Kitchen who shared these recipes with us!
Tabbouleh with Quinoa
Tabbouleh is a delicious Middle Eastern dish. It’s actually Syria’s national dish, but we’ve put a twist on it by making it with Quinoa instead of the usual Bulgar Wheat. Quinoa (pronounced keen-wa) is an ancient grain cultivated by the Incas for centuries. It is a supergrain because it is a complete protein. Unlike other grains, quinoa has all eight amino acids and is packed with B vitamins as well as magnesium, iron, zinc, potassium and calcium. It is also gluten free so can be used by people with celiac disease. Tabbouleh can be served as a starter or a dip with naan and pita bread or as an accompaniment to grilled fish or lamb chops.
You Need:
- 1 cup of quinoa
- 2½ cups cold water
- 2 medium diced tomatoes
- Half a peeled and diced cucumber
- 4 to 6 finely chopped spring onions
- A handful of chopped mint
- A small handful of chopped coriander (dhanya) and flatleaf parsley
- 2 tablespoons of freshly squeezed lemon juice
- 90 ml of organic olive oil
- Salt and black pepper to taste
Instructions:
- Rinse 1 cup of quinoa and place in a pot. Use a large pot as quinoa quadruples in size
- Add 2½ cups cold water
- Bring to the boil, cover and simmer over low heat for fifteen minutes, drain if necessary
- Add diced tomatoes, diced cucumber, chopped spring onions, chopped mint, chopped coriander and flatleaf parsley
- Make a lemon dressing using 2 tablespoons of freshly squeezed lemon juice and 90 ml of organic olive oil. Whisk this together with freshly ground salt and pepper to taste
- Add the dressing to the quinoa salad whilst the grains are still warm so that the tastes are all absorbed
- Serve warm or chilled with naan or pita bread, or as an accompaniment to grilled fish or lamb chops
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Mushroom, Nut & Date Jalousie (pastry)
Jalousie is a flat square pastry with a plain rectangular base, a filling and a top layer of pasty cut to produce a set of parallel slats. This dish is a good alternative to a Sunday roast!
You Need:
Instructions:
- Put lentils in a saucepan of veg stock, bring to the boil then simmer, partly covered, for 20 minutes (lentils should be tender)
- Heat the oil and soften the leeks and garlic, add mushrooms and herbs and cook for about 5 minutes
- Transfer mix to a bowl using a slotted spoon
- Stir in the nuts, dates, breadcrumbs and lentils
- Add 2 thirds of beaten egg mix, stir, season well and let cool
- Roll out 2 equal sized rectangles of pastry
- Fold one in half lengthways and make a series of cuts across the fold, so that when opened out they are slits, leaving a border around the edge of the rectangle
- Spoon the mix over the pastry base, leaving a border of similar size to the slatted topping border
- Brush the border with water and lay the slatted pastry on top of the filling
- Trim the edges and crimp border to secure pastry
- Brush the pastry with the remaining egg and bake at 220°C for 25-30 minutes
- Serve as is or with veg gravy
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