Apple and Jerusalem Artichoke Salad with Beetroot and Carrots

Time Preparing: 10 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 2 small, raw Beetroots
– 2 Carrots
– 10 small Jerusalem Artichokes
– Hanfdful of Rocket
– 1/2 Apple
– Fresh Aromatic Herbs
– Handful of Mixes Nuts and Sultanas (optional)
– 4tbsp Olive Oil
– 2tbs Apple Cider Vinegar
– Salt and Pepper for seasoning

Method
1. Peel carrots, beetroots and Jerusalem artichokes
2. Grate carrots and beetroot
3. Slice artichokes and steam them for 15mins
4. Peel the apple and cut into square pieces
5. Wash the rocket then place onto a plate along with grated carrots and beetroot
6. Add the apple and artichokes
7. Top with seasoning, herbs, nuts and sultanas and dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Honey Roasted Vegetables with Bulgar and Quinoa

Honey Roasting Vegetables is a delicious and easy was to incorporate your five-a-day into one meal. Served with Bulgar and Quinoa, this tasty recipe is a great Winter warmer!

Time Preparing: 15 mins
Time Cooking: 55 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Method 1.

Ingredients
– 1 Courgette
– 2 Beetroots
– 3 Carrots
– 1 Sweet Potato
– 1/2 Fennel Bulb
– 1tbsp Honey
– 3tbsp Olive Oil
– Salt for Seasoning
– Rosemary

Method:
1. Start by peeling all veg, apart from the fennel and courgette
2. Remove the fennel head and wash thoroughly with the courgette
3. Cut all veg into 1 inch squares
4. Steam for 15 mins
5. In a large bowl, mix honey and olive oil before adding veg and thoroughly coating
6. Cover a large baking tray with baking parchment or foil, spread vegetables evenly and top with rosemary and salt
7. Put in a preheated oven at 180 degrees for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Beetroot & Carrot Spaghetti

When beetroots come into season, creative ways to cook them need to be found! What about having a pink dish/lunch box thanks to the colour of the beetroots? This dish is a promise to have a happy lunch time.

 

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn / Winter

Ingredients
– 120g Whole Wheat Spaghetti
– 2-3 Beetroots
– 2 Medium Carrots
– 1 Red Onion, finely chopped
– 1tbsp Olive Oil
– Handful of Pine Nuts
– Handful of Basil

Method
1. Start by cooking the whole wheat pasta as it is suggested on the packaging
2. Peel carrots and beetroot then cut into square pieces
3. Steam beetroot and carrots for 25/30mins
4. In a large pan, heat the olive oil, then add the chopped onion for 5mins
6. In a small pan, roast the pine nuts (check frequently, as it can burn pretty quickly)
7. Add the cooked spaghetti in the pan with the chopped onion
8. Add the steamed carrots and beetroots and stir everything together for 2mins
9. Add the roasted pine nuts and freshly chopped basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Rainbow Carrot & Beetroot Quiche

It is usually said that we eat with our eyes at first or at least enjoy a dish more when it’s presented well and full of colour. This quiche is as good to taste as it looks, and is a perfect match for fresh salad for a lunch or light dinner. Great served hot or cold!

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 3
Difficulty: 2/5
Season: Autumn

Ingredients – Quiche
– 3 Rainbow Carrots
– 2 Small/Medium Beetroots
– 50g Cheddar, Grated
– 2-3 tbsp Sesame Seeds
– 1 Egg
– 100ml Milk (or soya cream for vegan alternative)
– 1 Handful of Aromatic Herbs (e.g Chives or Parsley)
Ingredients – Short Crust
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Butter (or vegan alternative)
– 20ml Water

Method
1. In a large bowl mix corn flour, self-raising flour and butter
2. Knead the dough with fingers, before adding water (start with 20ml and increase if necessary)
3. Once the dough has formed into a nice ball, wrap in cling film and let cool in the fridge for 30mins
4. Pre-heat oven to 180 degrees
5. Peel and grate carrots and beetroot before steaming for 20 mins
6. Roll out the dough into the mould and bake for 10mins
7. In a pan, heat the sesame seeds for a couple of mins (be careful not to burn!)
8. Spread steamed veg into the pre-baked dough
9. Add grated cheddar, along with herbs and seasoning
10. In a separate bowl, mix egg and cream/milk before pouring on top of the quiche
11. Add sesame seeds then bake for a further 20-25 mins

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegan Lentil Bolognese

This bolognese is so quick and easy, it totally lends itself to weekday cooking (and by increasing the ingredients, will do you well for lunch time leftovers). The great thing about this vegan number, is the lentils which bulk the meal out, meaning it’s just as filling as a meat bolognese. Feel free to add any of your favourite extra veg!

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
–  1 Large Onion, finely chopped
– 100g Mushrooms, sliced
– 1 Aubergine, chopped
– 2 Carrots, peeled and chopped
– 600g Lentils, rinsed and drained
– 400g Chopped Tomatoes
– 3 Garlic Cloves, minced
– 200ml Veg Stock
– 2tbsp Vegan Butter
– 2tsp Paprika
– 1tsp Sage
– 1tsp Thyme
– 1tsp Oregano
– 1bsp Sugar
– Spaghetti to serve

Method
1. Heat a pan to a medium heat, and add the onion and butter until translucent
2. Add the remaining veg, chopped tomatoes, veg stock, herbs and spices and continue to cook on a medium heat for 10 mins
3. Add the sugar and lentils, simmering for a further 5 minutes
4. Cook pasta in a separate pan, as per instructions, whilst sauce reduces
5. Serve the bolognese with pasta and vegan cheese (optional)

Rainbow Stir Fry

This super colourful stir fry, is one of our quickest go to meals. We’ve opted for a vegan friendly recipe here with a little tofu, but it’s just as delicious with chicken or turkey breast. The key to any stir fry (and this one is no exception) is high heat throughout! To make sure your veggies don’t burn, just keep stirring – makes sense right!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3/4
Difficulty: 2/5
Season: Summer

Ingredients
– 1 Pointed Cabbage
– 2 Large Carrots
– 3 Peppers (mixed colours)
– 150g Mangetout
– 1/2 firm Tofu block
– 1 inch cube Ginger
– 2 Garlic Cloves, minced
– 5 tbsp Soya Sauce
– 4 tbsp Honey
– 2 Limes
– 1 tbsp Rice Vinegar
– Coconut Oil
– Handful of Sesame Seeds (to serve)
– Rice or Noodles (to serve)

Method
1. Slice Tofu into slices – around 2cm thick. Cover with paper towels and weigh down with a heavy book. Refrigerate for at least 20 mins, but ideally overnight
2. Coat tofu with 1tbsp soya sauce, add a little coconut oil to a large skillet, then fry tofu on a high heat
3. Once golden brown all over, set tofu aside
4. Prepare the sauce by mixing the remaining soya sauce, honey, juice from 1 of the limes, minced ginger, garlic and rice vinegar
4. Cut peppers, carrots and cabbage into thin slices whilst heating a generous amount of coconut oil in a large skillet on high heat
5. Add carrots and fry for 3 mins, before adding peppers for a further 2 mins, then mangetout and cabbage
6. After a few minutes, the veg will start to brown and it’s at this point you need to add the sauce and the tofu
7. Stir for a further few minutes before serving with rice or noodles and sprinkling with sesame seeds

 

Don’t go Stir (fry) Crazy over the Bank Holiday!

This time of year can having you feeling like EVERY Monday is a Bank Holiday. In just 7 weeks, the lucky ones of us will only have the dreaded Monday morning wake up 4 times. However, with a blast of late winter air coming, threatening potential snow flurries, we know many of you will be going a little stir crazy indoors. We’ve found some brilliant events going on locally to get the kids and/or you entertained!

German Village and Bierfest at Mile End Park, promising beers and bratwurst
Mapping the Hamlets displaying some of the 4000 maps Tower Hamlets Archives hold
ABC Photography at The Museum of Childhood

This weeks boxes contain some great stir fry veg. Pak choi in particular, goes well in literally any stir fry. Pak choi is typically found in oriental dishes, and is also known as Chinese Cabbage or Bok Choi. The texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach.
Check out our recipe below for a great stir fry including some of the veg in your boxes this week.

Ingredients

– Pak choi, Carrots, Courgette & Mushrooms (from box)
– 4tsp Soya Sauce
– 3tsp Honey
– 1 Lime
– Inch of crushed ginger
– Splash of sherry
– Sesame Oil
– Chilli Flakes
– Chicken or Tofu
– Rice or Noodles

Method

1. Prepare chicken or tofu and set to one side
2. Add the oil to wok and set on a high heat
3. Slice veg, make sure carrots are cut as fine as possible. Use leaves and stem from the pak choi
4. Throw the carrots, courgette, mushrooms and chili flakes into the wok, stirring regularly
5. Whilst the veg is cooking, prepare the sauce: mix the honey, ginger, soya sace and lime juice
6. Add the pak choi
7. Add the sauce and sherry to the wok, before adding chicken or tofu
8. Serve with rice or noodles

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

 

This Week’s Bounty

All Boxes
Potatoes, Lincs

Carrots, Kent
Pak Choi, Kent
Leeks, Essex
Spinach, Perry Court
Parsley, Perry Court

 

Medium & Large Boxes
Courgette, ESP

Mushrooms, Suffolk

Large Boxes

White Beetroot, Lancs

 

 

Fruit Supplement
Apples, Kent (All Boxes)
Clementines, ESP (Medium & Large Boxes)
Bananas, CIV (Large Boxes)

Who run the world? Girls!

Happy International Women’s Day!

As Beyonce so rightly said, girls really do run the world and in honour of all females we thought we’d make this week’s food focus all about women.

In this weeks box you’ll find the familiar vegetable, carrot. Our orange, yellow and purple friends are packed full of antioxidants that do all sorts of wonderful things to the female body. Firstly, they have a high level of beta-carotene which has been proven to slow down ageing, carrots have also been recognised to reduce the risk of multiple cancers, including breast cancer. See, they aren’t just good for seeing in the dark!

Carrots are also great for your skin, packed full of vitamin A to preserve from the inside out, protecting your skin from sun damage. Vitamin A is also great at flushing the body of all those nasty toxins reducing your risk of acne. But, have you ever considered using carrots as a skin product? Containing natural antiseptics as well as antioxidants, this wonder veg is just as great as a fancy spa treatment but at a fraction of the price!

Check out our simple/completely natural face mask recipe below, and enjoy!

Carrot-y Face Mask

Ingredients
1 teaspoon of olive oil
2 carrots, grated
1 teaspoon honey
1 lemon

Method
1. Grate carrots and steam until soft.
2. Mash carrots in to a creamy consistency.
3. Mix in the honey and olive oil
4. Add 8 -10 drops of lemon juice
5. Bring Using your hands, gently massage the liquid on to your face
6. Leave for five minutes to dry
7. Wash off in the shower, or over the sink with warm water

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!


This Week’s Bounty

All Boxes
Potatoes, Perry Court
Carrots, Lancs
Onions, Cambs
Red Kale, Yorks
Esmee Rocket, Perry Court

Medium & Large Boxes
Flower Sprouts, Kent
Parsnips, Yorks
Kohl Rabi, Lancs 



Fruit Supplement
Apples, Kent (All Boxes)
Blood Oranges, ESP (Medium & Large Boxes)
Grapefruit, ESP (Large Boxes)

Going out with a BANG

We hope you had a ‘frightfully’ good weekend celebrating Halloween, and as Bonfire Night approaches, that you’ll end this week with a bang!

There are of course many firework displays in and around Tower Hamlets, although we’re particularly looking forward to Victoria Park’s ‘The Great Fire of London‘ Fireworks display which is at 7pm this Sunday.

Whilst you won’t be able to take food into most firework events, a fantastic treat before the event, is homemade toffee apples or even better – caramel apples!. Whilst they may not be the healthiest option your box offers, they sure are a great way to fill yourself up with Autumn goodness. Plus they’re super easy to make. By using caramel instead of the traditional toffee, you’ll find it easier to decorate them with nuts, sprinkles or added chocolate! Our organic apples are perfect as you’ll find traditional apples are coated in wax which makes it difficult for the caramel to stick properly! 

Start by melting caramel in a glass bowl over boiling water, stirring occasionally until fully melted. As the caramel is melting, push wooden apple sticks into the apples. One at a time, dip the apples into the caramel, allowing any excess to drip off. Either leave them to cool in the fridge, or whilst they’re still wet, roll them in nuts, chocolate chips or sprinkles. If you’re feeling adventurous, try drizzling melted chocolate over them once the caramel has set a little.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!


This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Leeks, Kent
* Squash, Kent
* Kale, Perry Court
* Carrots, Lancs
Chili Peppers, Perry Court
Fennel, Perry Court
Little Gem Lettuce, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Globe Red Beets

Fruit Supplement

* Worcester Apples, Kent
Pears, Kent

Have an Egg-cellent Easter

If you are having a traditional lamb roast this Easter weekend to celebrate the death and resurrection of the Lamb we’ve got the perfect box with all the vegetables you need for all the classic dishes to a roast.

Before we come onto the details of that, do note that whilst Stepney City Farm is usually closed on Mondays, it will be open on Bank holiday Mondays which means that you can collect your boxes on Easter Monday in addition to the usual Friday-Sunday window. Check out the many events happening this weekend including an Easter treasure hunt. There are also Good Friday and Easter Sunday services, meditations and family fun day at St Anne’s Limehouse and St Paul’s Shadwell, two of our other collection points (click on links for times).

The Guardian’s 10 best roast dinner side dishes by Ottolenghi is one of our favourite links. It covers just about the entire box for this week:

  • The first recipe for leafy greens with lemon, parsley and capers work just as well for green kale. Or try this smoky creamed kale with dry mustard and smoked paprika.
  • Try the carrot puree with some ground mace (or roast with honey and coriander/ cumin spices if you prefer) and the roast parsnips with maple syrup and sesame seed for a little touch of magic.
  • The cabbage recipe with bacon, rosemary and red wine vinegar works just as well for the red cabbage in the box this week. Or try this roasted red cabbage slaw with hazelnuts and honey lemon
  • It’s golden yellow beetroot this week, but it works just as well in the beetroot and shallot gratin full of double cream and cheesey goodness with beautiful wafts of thyme and rosemary aroma.
  • If you’ve still got room (or the guests do) a wondering roasted caulifower cheese with fried capers – extra special with some gruyere or Comté and a grating of nutmeg. Perfect big meal with leftovers for the rest of the long weekend.

And after a glorious Easter meal along with way too many chocolate eggs and bunnies, leek and potato soup (if you haven’t eaten up all those crisp spuds) may just be in order for the rest of the week…

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Linda Potatoes, Perry Court
* Cauliflower, Kent
* Carrots, Lincs
* Leeks, Kent
* Parsnips, Lincs
* Green Kale, Notts
Red Cabagge, Yorks
Beetroot Golden, Lancs

No-Potato Substitute
Turnips, Perry Court

Fruit Supplement
Russet Apples, Kent
* Grapefruit, Spain

Small Box
Items starred (*) above