Autumn Recipe Booklet How to turn your seasonal veg box into a feast!
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Autumn Veg in Season Seasonal veg tastes better as it’s fresher, often more local so it’s better for the environment and it supports local farmers too!
Choose from: beetroot, carrots, cauliflower, celery, courgettes, garlic, kale, leeks, mushrooms, onions, pears, parsnips, peppers, potatoes, pumpkin, spinach & spring onions.
The recipes in this autumn recipe booklet are all made & suggested by Food Co-op volunteers & members with fruit & veg available in your weekly veg box!
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Coconut Creamed Greens, by Jen Wyatt, Cockcroft Food Co-op Volunteer Benefits Garlic can be used to add flavour to numerous savoury dishes and can be paired perfectly with veggies and greens that come into season over the colder months, such as squash, beetroot and kale. Garlic also has been found to have incredible health benefits as it contains vitamins C and B6 (for general healthy bodies). More recent research has uncovered that garlic can reduce high cholesterol and blood pressure as well as prevent colds and even cancers. SERVES 4 PREP TIME: 15 mins COOKING TIME: 15 mins INGREDIENTS: 400g greens - kale, chard, beetroot leaves, chard, cavolo nero or spinach 2 garlic cloves A thumb of ginger ½ chilli 400g tin of coconut milk A handful of cashew nuts (optional) Sea salt and freshly ground black pepper, to season DIRECTIONS Strip or trim any woody or thick stalks from your greens. Keep any softer or baby leaves whole. If you’re working with kale or cavolo nero, roughly chop or pile it all into a food processor and pulse until chopped. 2. Peel and finely chop your garlic and ginger. Thinly slice your chilli. Set a frying pan over a high heat. Add the aromatics with 1 tbsp coconut milk. Stir till the spices are softened. 3. Add the greens & remaining coconut milk. Simmer for 5 minutes, or until warmed through.
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Cauliflower pizza by Cockcroft Food Co-op member, Fiona Ponikwer. MAKES: 2 PIZZAS PREP TIME: 30 mins COOKING TIME: 40 mins INGREDIENTS: Base
2 cauliflower heads, trimmed and cut into florets
2 eggs
50g Cheddar cheese, finely grated
40g parmesan cheese, finely grated
1 tsp cayenne pepper
1 tsp oregano
Topping:
4tbsp tomato puree
Choose from: peppers, mushrooms, red onion, mozzarella, courgette (sliced with a peeler into thin ribbons) , grilled aubergine
1 garlic clove, finely sliced
Pre-heat over to Gas 5/ 180degrees/ 160 fan
DIRECTIONS 1.
Whizz the cauliflower in a food processor until very fine, then tip into a large, dry frying pan, Cook for 10 minutes, stirring occasionally, for the moisture to evaporate. When the cauliflower is dry, tip it into a large bowl and mix in the eggs, cheese, cayenne pepper & 1 tsp of salt. The mixture should be quite wet. 2. Line a large baking tray with baking paper and divide the mixture between two bases, use a spoon to shape them. Bake for 30 minutes (without topping) till golden. 3. Remove from oven, the pizza should now be drier. Add tomato puree and toppings. Cook for a further 10 minutes. Serve immediately. 4
Apple & Cinnamon Crisps, by Paige Daley, Cockcroft Food Co-op Volunteer & Food Blogger. Check out www.daleyeats.com We all know that apples are good for us. But sometimes it gets boring just eating an apple out of your hand. So here’s something a little different with a Christmas kick. With just two ingredients, you can make you’re very own apple crisps, a perfect snack to satisfy those sweet cravings. Here I have used granny smith apples, but feel free to swap this out for your favourite apple!
SERVES 1 PREP TIME: 10 Minutes COOKING TIME: 1 hour
Swivel Peeler or Apple Corer Chopping Board Sharp Knife Baking Sheet
INGREDIENTS 2 Granny Smith Apples, cored
1 tsp cinnamon powder
DIRECTIONS 1. Turn your oven on to 160C/ 140C fan/ gas mark 3. 2. Remove the stalk and core the apple. Above is a video on how to core an apple using a
swivel peeler. If you have neither a swivel peeler or apple corer, then carefully core the apple using a sharp knife. 3. Slice through the equator of the apple, slicing into very thin slices of 1 – 2mm thick. 4. Once you have sliced both apples, lay the slices in a single layer on the baking sheet. 5. Evenly sprinkle the cinnamon across all the apples. Now they’re ready to go in the oven 6. Cook in the oven for 45 minutes – 1 hour. Halfway through,
turn them over and remove any crisps that have turned brown. 7. Continue cooking until the apples have dried
out and are light golden. Leave to Cool and then store in an airtight container. And there you have the perfect healthy sweet snack! 5
Apple Chutney by Liz Crane, Grand Parade Food Co-op Volunteer IMPORTANT: Ensure that your jars are sterilised* before you use them! *Wash jars and rinse, place in oven Gas Mark 1 until completely dry. If you make it soon they will be ready for Christmas presents! Makes 3—4 jars (or double for more) PREP TIME: 30 mins COOKING TIME: 2 hours 15 mins INGREDIENTS:
1.5kg/3lb apples
1 large onion, peeled and cut into wedges
A few pickled onions
60g (2oz) piece fresh root ginger, peeled and grated
chopped fresh chilli and chilli flakes
1 level tbsp salt
¾ litre (1¼ pints) malt vinegar (I used a combination of malt, balsamic and cider because I didn't have enough)
handful of dates chopped
250g of raisins
250g demerara sugar
DIRECTIONS 1.
Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the raisins, ginger, salt and spices. Simmer for 1 hour until thickened. 2. Stir in the sugar and when it has dissolved turn up heat and cook for 20-25 minutes, stirring occasionally. 3. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month. 6
What can you do with beetroot?! Waste not, want not! The entire beet plant is edible – leafy greens and all. Chop up the greens & stalks and eat in a salad. Loaded with antioxidants like Vitamin C, beets can help increase your immune system. Eat them Raw! - Yes, beetroots are good raw. Slice or grate. Delicious. Roasted with goat cheese. - The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and goat cheese. In a salad. - Beetroots make a good complement to other salad staples. Try them tossed with barley and feta in a grain salad As dessert. - Beetroots and their smoky, earthy sweetness are the secret ingredient in some fabulous desserts, like chocolate beetroot cake!
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Vegan Chocolate Beetroot Cake Connie Van Helfteren, Grand Parade Food Co-op Volunteer made an amazing beetroot cake for all the volunteers at the induction. Here’s one you can try at home. PREP TIME: 30 mins COOKING TIME: 45 mins INGREDIENTS:
1 Cup Olive or Sunflower Oil 3 Cups Self Raising Flour 2 Cups Brown Sugar 3/4 Cup Cocoa Powder 100g Dark Chocolate (this can be made vegan if you use vegan chocolate) 1 and a 1/2 Cups Soy Milk 3 Cups Cooked and Grated Beetroot 2 Tsps Baking Soda 1 Tsp Vanilla Essence
Method: 1.
Pre-heat the oven to 180C.
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Sift the flour into a large mixing bowl and add the baking soda, cocoa powder and grated beetroot and mix well.
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Melt 100g of the chocolate in a glass bowl over a saucepan of boiling water.
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In a separate mixing bowl, combine the oil, soy milk, brown sugar and vanilla essence.
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Add the melted chocolate to the oil/soy milk mixture and whisk well with a bell whisk.
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Add the wet and dry mixtures together and mix well.
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Pour the mixture into a floured and oiled cake or bundt tin.
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Bake for 45 minutes or until the top is firm and a knife inserted into the cake comes out clean. Carefully remove from the tin and allow to cool on a rack.
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For the topping add nuts & seeds of your choice.
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