Thursday 6 February 2020

Sweet potato, pumpkin and kefir soup, with cabbage parcels

Last week, Julie gave me a bottle of Kefir to give to my friend. It turned out that she had left for holiday so what better to do then use it ourselves.
I found this spiced pumpkin-sweetp otato soup with Kefir it was a creamy velvety soup, which we had with a lazy dough bread roll.  We used the dough that we made on Monday, so Thank you to the monday group for making this lovely dough.

Then Carmen came with a page out of Velvet magazine op page 38 the Allotment diary .Stuffed Savoy Cabbage Leaves.

Large savoy cabbage
3 carrots Shred
300g mushrooms - chop very finely
1 leek- chop very finely
1 tsp cumin seeds
2 cloves of crushed garlic
50g toasted hazelnuts
50g fetta cheese

Carefully pull the 12 outermost leaves off the cabbage and set to one side. Remove the core from the remaining cabbage and finely shred (we have decided to also shred the first full dark green leaves as they were a little tough.

Heat 1tbsp oil in a pan over a medium heat  and add the shredded cabbage, carrots, mushrooms and leek. Sprinkle a good pinch of salt and pepper and cook for approx 5 minutes until starting to soften
Add the cumin seeds and garlic. Cook for a further 10 minutes stirring occasionally until the moisture of the mushrooms has cooked off and the veg is just starting to turn golden.

Put a large saucepan of water on the boil and pre-heat oven to 180 degrees. Take the cabbage leaves you removed earlier and shave some of the thick stem in the middle of each leave. Once the water is boiling, plunge the leaves in for 1-2minutes and then drain. (if your leaves are dark green, boil a little more as they could otherwise be tough)  

Chop you toasted nuts and crumble the feta- taste and add extra seasoning if necessary.

To assemble, lay your cabbage leaves out flat on a work surface and spoon the filling mixture evenly between the 12 leaves. Fold both sides in then fold over the bottom and top to make a little parcel. Place in an oven proof dish, fold side down. drizzle with oil and bake for 10 minutes. Serve warm for diner or cold for lunch the next day  (Velvet, recipe by Katie Moore of Allotment) January 2020
We went out into the allotment to pick Yacon, Oca,Carrots, Corn Salad, rocket, edible flowers like corn flowers, yellow and orange calendula, viola, rosemary flower and daisies for a lovely fresh salad
Stuffed Savoy Cabbage leaves


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