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

 

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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. 

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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.

 

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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.

 

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Cucumber Raita with bbqs lamb kebabs

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