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9/8/10 2:55 PM
BOB's Kitchen 6th September
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BOB's Kitchen - is very phew!Monday 2/22/10 - HOT BOB C Hello BOB heads, I hope you had a lovely Monday and a nice swim in the ocean this evening too..BOB is waiting for you, get him in the fridge QUICK!! IN BOBs Kitchen on this very very very HOT day..you will be able to play with: Beautiful Banana Cavendish (Rob Abbott ACO) Fresh Round Beans (Nasaa, Tim Hamilton) Brocolli (OFC Kirconnel ) Lebanese Cucumbers (Shayne Eldridge, Nasaa) Sweet Corn (Black Gold ACO) Spinach Mix (A Morris, Nasaa) Valencia Oranges (Chislett DEMETER) Gourmet Tomatoes (Barry Seller, BFA) Zucchini (ID Ross, OZ QUAL), Rockmelon (Brander, Nasaa) Sweet Potatoes And not forgetting some very large Carrots
BOB’s Top Tip! (from the lovely Amy actually) You may notice that some of your fruit and veg may need to ripen a little, especially the bananas and tomatoes. In this beautiful hot weather fruit and vege ripens quickly, however if you want to use your tomatoes in the next day or two, BOB suggests wrapping them individually in newspaper and placing them in a shallow container in a dark place, cool place (if you can find one!), to speed up the ripening process.
It’s time to share some summer salads and some lovely cold dishes – with your friends too!
On Sunday BOB was spoilt and went to a lovely family lunch (topped off with a snorkle in Clovelly to see some lovely fish!) and then a beautiful BBQ with friends. I ate some great summer food - lunch was a slightly warm brocolli pie and a cool green fennel salad and at an evening BBQ one salad caught my eye as it was so simple and fresh and a great dish to serve with a BBQ...(thanks Nat and Jimmy).. Green bean, tomato, fetta Salad with a pesto dressing Ingredients Green beans 2 or 3 ripe tomatoes diced 1 small red onion, finely chopped Goats fetta cubes or spinkled Pine nuts Dressing 2 tablespoons red wine vinegar 1/4 cup fresh basil leaves 1 clove garlic minced 1/4 teaspoon salt 1/4 cup parmesan cheese grated 1/3 cup olive oil Bring a large saucepan of salted water to the boil over high heat. Add the beans and cook for 2 minutes or until bright green and tender crisp. Drain and refresh in iced water. Drain and place in a large bowl. Add the tomatoes, onion, Toss to combine. To make the dressing, place all the ingredients in a blender and then rest for 2 hrs in the fridge – you could also add some pine nuts to this mixture To serve, pour the dressing over the salad and toss to combine and sprinkle with pine nuts.
Organic Egg Frittata with sweet potato, Zucchini, garlic and onion This is a delicious lunch that can be eaten at work or at home and is full of nutrients and protein to keep you full up. Almost anything can be added to it—a handy way of using up leftovers. Serve with a green salad and a slice of Braserrie sourdough bread. 500 g orange sweet potato, peeled and cut into 1-cm cubes 250 g baby spinach leaves 1 Tbsp of Olive Oil 1 small red onion 5 Claredon farm Organic Eggs Black pepper and a cheese of your coice – parmesan works well or feta Add sweet potatoes to boiling water for 10 minutes. Put spinach in a steamer or colander over the potatoes and cook for another 4 to 5 minutes or until sweet potatoes are tender and spinach has wilted. Drain and press spinach with the back of a spoon to extract excess moisture. Heat the oil in a non-stick frying pan add the red onion slices and cook over medium heat for 2 minutes. Stir in drained sweet potatoes and and continue cooking for 2 minutes. Beat eggs and season with pepper and mix in all the vegetables together then pour back into the frying pan. Cover and cook, without stirring, until the omelette is almost set but still a little soft on top. Meanwhile, preheat the grill. Sprinkle the top of frittata with Parmesan and place under the grill. Cook for 3 to 4 minutes or until browned and puffed around the edges. Cut into quarters or wedges and serve.
1 Lebanese cucumber 250ml thick natural organic yogurt 1 teaspoon ground cumin 2 tablespoons finely chopped mint Salt to taste Cut cucumber in half and with a teaspoon scrape out seeds; grate coarsely. Squeeze out the excess liquid using your hand. Combine cucumber flesh with yogurt, cumin, mint and salt in a medium bowl; stir well to combine. Check seasoning. Serve as a cool accompaniment - with BBQ lamb kebabs - beautiful
See you next week xx
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BOB's Kitchen 15th FebMonday 2/15/10 - BOBBY BOX HEY BOB FRIENDS What a lovely fresh and different BOB today: Beautiful Klapp Pears (Greenwood Orchards, DEMETER) Gorgeous plums (Karra organics, NASSA) Sweet Ripe Bananas (Envirofresh, ACO) Kirconnel Caul (OFC) Fresh Leb Cucumbers (NASSA) Rocket (NASAA) Jap Pumpkin (ACO IC) Gourmet Tomato (BFA) Parsnips (ACO) Carrots (ACO) Kipfler Potatoes (NASSA)
What the hell our Kipflers??: WOW Kipflers are back and they are seriously the best potatoes you'll ever taste! The kipfler is a German variety has elongated finger shapes with pale yellow skin and yellow flesh which are great chopped into unusual shapes. Kipflers can be steamed and used for salads. Why not?... Roast your kipflers with your parsnips and serve with a rocket salad and lamp chops! Great with a drizzel of olive oil and some fresh chopped herbs such as mint and parsley. You could serve with a yogurt dressing of plain yogur, lemon juice and mint. Or Try a rocket, pumpkin, kipfler and feta salad with a beautful piece of fish with a pesto dressing xx
Your cavendish bananas are ripe and ready, try this healthy recipe for Banana bread from nutritionist Emily Greenfield it's a angelic treat.. go bananas and visit Emily's blog
Beta Carotene & Brown Rice BOBBY! Yes orange is the new green and it's really really important to get your bright orange veggies in you full of Beta Carotene which is a fabulous anti-oxidant and gets converted into Vit A in our bodies which is essential for healthy eyes, skin and mucous membranes!! Try this brown rice risotto, which is a nourishing healthy version of a aborio risotto. 1 head garlic, 1 1/2 tablespoons olive oil, 1 cup chopped brown onions, 2 cups of short grain brown rice, 2 bups diced pumpkin, 1 cup carrots, 5 cups vegetable stock, 1/2 cup of freshly grated parmesan / pecorino, 1/4 tsp nutmeg, 1/2 cup walnuts chopped Preheat oven to 400 F. Cut off top of garlic head and drizzle with 1/2 tablespoon of olive oil and a few drops of water and wrap in two layers of foil. Bake for 40 minutes or until soft. Squeeze out each clove of garlic and coarsely chop. In a large, deep saute pan, heat olive oil over medium heat and add leeks or brown onion. Saute until soft and translucent. Add rice and stir until rice is coated with olive oil and slightly translucent. Stir in pumpkin and carrot. Increase heat to high and add stock, bring to a boil, then cover and reduce heat to maintain a simmer. Stir occasionally, checking to ensure the rice is not sticking to the bottom of the pot. This will take approximately 40 minutes. Stir in roasted garlic, cheese, nutmeg and season with salt and pepper. Garnish with walnuts.
Stuffed Gourmet Tomatoes Yummy...you can really stuff them with anything you want but try this for a little recipe... Large, ripe tomatoes, cup dry rice (brown or white, shredded cheese of your choice, feta or cheddar works well, 1 onion, garlic and basil , rocket, 2 tbsp olive oil, Salt, pepper and cajun seasoning to taste.. Cook the rice, whilst cooking...saute the onions, garlic in 1 tbsp olive oil and set aside in bowl - then mix with the cooked rice and then mix in cheese of your choice, seasoning and chopped basil..stuff the tomatoes with the mixture and drizzle a little olive oil over the top...cook for a further 15 mins in the oven.. place on a bed of rocket and share! xx |
BOB's Kitchen 8th FebMonday 2/8/10 - BOB BOB's Kitchen 8th Feb - one week until Valentine's! (by the way BOB had a flash of inspiration and flowers are now available with your BOB every week) BOB is sooo happy today as BOB had the lovely Amy this morning, Amy will be helping to pack your boxes and take your orders in the coming weeks…it was really fun - Amy is also a nutritionist and loves to work with fresh produce, being a Kiwi she loves to eat fresh organic food and is a great cook.
BOB ALERT!! This week’s BOB is at least 20% less expensive than other organic retailers and the box scheme is a great way of starting to eat organically easily and a ffordably. BOB went into an organic shop today to look at what produce was being offered out there – BOB was surprised at how old everything looked and it made him realise just how fresh and beautiful the BOB box is!!
Watch out from next week you can get flowers in your box!! How beautiful (it would be lovely to buy your valentine a organic box and flowers every week for a month!) x
BOB’s Kitchen Ingredients Round Beans (Nasaa, Tim Hamilton) Bok Choy (Rivendale OGA) Lebanese Cucumber (Shayne Eldridge, Nasaa) or Pumpkin Eggplant (Nutrene, ACO) Mesculin Mix (A Morris, Nasaa) Gourmet Tomatoes (BFA) Zucchini (Isis River, ACO) Strawberries (Ocky Batista, Nasaa) Rockmelon – or Watermelon (Brander, Nasaa) Desiree Potatoes (O connor, Aco) Red Delicious (Esperance Bay) What the hell do I do with beans? Wash your beans and place in a colander to dry, snip the stem ends – that’s the end that’s more tough. Bring a large pot of water to boil and either boil for a 3 minutes – do not add salt as this draws out the water from the beans. The reason for preparing the beans in this way is to stop the enzymatic processes that spoils the beans over time, Then fill a bowl with ice water and drop the beans into it. The beans are now ready to eat or store. Only part cooking your beans retains the nutrients Vit C, A and Iron to name just a few!
BOB's Great Side Dishes: Ratatouille - yes it's a bit 80's but yum! Ingredients: Egglant, Zucchini, Tomatoes, Basil, Bay leaf, Thyme, Garlic Saute all the veg together and add herbs. Let reduce and melt together. Serve with a beautiful piece of lamb
Tumeric Roasted Potatoes Take a pot of boiling salted water and add potatoes and sprinkle in tumeric. Cover and simmer for 4 mins Heat some olive oil in a roasting pan for 5 mins. Drain potatoes well and add to raosting pan. Toss Potatoes so they are coated in the oil and add a sprine of paprika and roast for one hour until crisp – sprikle with sea salt and cracked black pepper.
Bean and Tomato Salad Use partially cooked beans – see above and chill, finely chop a red onion and chop a couple of tomatoes into small pieces. Combine all ingredients with crushed garlic, and olive oil and a little balsamic if you wish. LOVE BOB X |
BOB's Kitchen 1st Feb..BOB was hot!Monday 2/1/10 - BOB Hi everyone, I hope everyone got their BOBs in their fridge - it was so hot today! Everything is ripe and ready to eat and I hope you enjoy making a few new things this week. This week in BOB's Kitchen we are cooking with ORGANIC: Pumpkin, Cauliflower, Zucchini, Carrots, Celery, Lebanese cucumbers, celery, rocket, cup mushrooms, gourmet tomatoes, kiwi's, gala apples and a lovely mango - should be ready in a day or so!
Here are some recipes and tips on carrots to help give you some inspiration: What the hell should I do with Carrots: Just wash and brush lightly as lots of nutrients are just below the skin. You can steam them or lightly stir fry, grate into salads or make into matchsticks, you could also roast them with some garlic! If you are going to serve raw a bath of cold water makes them crispy. Why not mash into the pumkin for a beautiful side dish, great with some organic butter and served with meat or fish. Place carrots in a plastic bag to keep fresh in the fridge - they should last for a week or a little longer. If you have lots of carrots you can freeze them too - you do this by blanching in boiling water for 3 mins, plunge into cold water and then dry and put in the freezer.
Recipe: Carrot and Pine nut relish or side salad
This is a simple recipe I love just mix together and leave in the fridge for a couple of hours for the flavours to melt together.
Recipe: Cauliflower, pumpkin and chickpea curry (from www.healthyfood.co.nz)
Gently fry the garlic and onion until soft. Add the curry paste and stir well. Add the coconut milk, stock, sugar and fish sauce. Bring to a simmer, then add the pumpkin and cauliflower. Simmer for about 30 minutes, until the veges are tender. Add the chickpeas and cook for 5 minutes more. Serve the curry with brown rice. Sprinkle the cashews over the top. You can also try adding meat like chicken thighs x
Recipe: Zucchini and Mushroom Saute
Use a small amount of olive oil and brown the shallot and then add the mushroms until brown and add some salt, when a liquid has evaporated from the mushroooms add the zucchini and sate until a little brown and slightly caramalised. Yum Serve with a BBQ lamb steak.
Lastly something fun - a sweet treat from thefoodcoach.com.au (maybe save this one for the weekend!), this is not too sweet this low GI pumpkin and carrot loaf is Low GI and a great source of Vitamin A. Recipe: Pumpkin and Carrot loaf ½ cup macadamia oil Preheat the oven to 180 degrees Celsius. Lightly oil a loaf tin and line the base with baking paper. Mix the oil, eggs and honey until well combined. Add the remaining ingredients and mix well.Fill the loaf tin and bake for 55 - 60 minutes. Set aside to cool before turning out onto a cooling rack. Note: Use refined tea oil for cooking and baking. Unlike most other refined oils it is not extracted with a process using chemicals.
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