Wednesday 28 November 2018

A quick trip to the garden brought us: Broccoli, Leek and carrots

    Heavy rain was forecasted this morning, so I decided to nip out to the allotment to harvest vegetables for today's From Spade to Plate cooking sessions.

With the broccoli florets we adapted the leek and walnut orzotto recipe we have made in the past and used broccoli instead.  

1 onion, finely chopped
2 leeks, trimmed and finely sliced
160g orzo
500ml vegetable stock 
200ml white wine or 200ml additional stock
Handful of finely chopped parsley
85g crumbled Gorgonzola Dolce
Juice ½ lemon (tip: freeze left-over lemon shell for lemon zest)
Handful walnut pieces

Put the walnuts in a frying pan and dry roast until fragrant - keep a close eye on them as they burn easily; chop, then set aside
Fry onion with some salt and cook for 5-6 minutes; add the leeks and cook until softened, then add the orzo and stir until coated in oil; turn up the heat, pour in the 200ml wine or stock and boil until almost completely evaporated
Pour in the hot stock, 2 ladles at a time; once the liquid is almost gone, add more -  keep adding the stock this way until finished; if the orzo needs more liquid to cook, add a couple of ladles of boiling water
Once the orzo is cooked and the sauce is creamy, stir in most of the walnuts and parsley, and all the Gorgonzola and lemon juice. 
Taste, season, divide among plates and top with the remaining nuts and parsley
”Excerpt From: “Karina's Cookbook v1.” iBooks. 

With the left over vegetables (onion, bits of leek leaf, potato, carrots, broccoli stalks and leaves and a handful of peas) we made a delicious (End of the week soup)

1 small onion
2 tablespoons oil
The last of your vegetables in the fridge; carrot, broccoli stems, celery, cabbage finely chopped
Some frozen peas if you have some
Vegetable stock
Salt and pepper
Parsley or Chives leaves for garnish

Chop onion and sauté until transparent.
Add remaining ingredients, cover with stock and simmer for 30 minutes
Adjust seasoning to taste
Add parsley or chive leaves for garnish

Every Friday I empty my fridge, clean it out and use everything so I always know that nothing in the fridge is more than 1 week old.  Having a soup recipe like this helps a lot, as it is a great way to get rid of some bits and pieces that otherwise might have gone to waste. 

Nice with some freshly baked bread

The Carrot leaves and some of the broccoli leaves we used to make a pesto, for the group to take home and use in pasta.  

1 cup carrot top greens, tough stems removed
1 cup spinach
1 large clove garlic, roughly chopped
½ cup roasted unsalted cashews, almonds, walnuts (whatever you have on hand)
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup rapeseed oil

Prep the carrot tops greens: rinse to dislodge any dirt and discard tough stems
Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt and pepper in a food processor
Pulse several times, scraping the sides down with a rubber spatula
Slowly pour in the oil in a steady stream, pulsing until smooth”

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