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

Uchiki Kuri

What’s that? It’s another name for the red kuri squash, al. It’s also known as the Japanese squash orange Hokkaido squash or baby red hubbard squash. In Japan, the word kuri may refer to either to Japanese chestnuts or this squash, which has a very delicate and mellow chestnut-like flavour. And as promised last week we now have autumn squashes in your boxes this week, starting with this gloriously vermilion coloured onion-shaped bauble.

Why not go fishy and try this trio fish and red kuri squash stew? The recipe suggests three types of fish (cod, salmon and red snapper) but just use whatever combination you fancy, or if you don’t have that much fish handy (as an aside, anyone anyone interested in a fish box? get in touch with us if you are!) even just one type of fish would do. Add in the rainbow carrots in your box this week and you’re all set to go. Squash is great in stews, it adds tons of flavour and acts as a great thickening agent as it falls apart.

Alternatively, stuff your red kuri squash with minced beef if you fancy a meatier option. Or keep it simple with roasted red kuri squash – simply enjoy the caramelised crust and dream of chestnuts roasting in the fireplace over Christmas as it melts in your mouth…

We also have a return to the rainbow carrots so knock up a beautiful rainbow Chinese stir-fry, or go lazy and stick it all in the oven with a rosemary roasted rainbow carrot.

And whilst we are on stews and autumn, do try this leek potato and spinach stew with sausage meat and beans for some of the other bits in your box. Definitely one to cook in advance to let the flavour develop and a perfect hearty option to come home to as the remaining rays of sunlight sparkle and the cool winds rustles through the golden autumn leaves.

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
* Spinach, Perry Court
* Red Kuri Squash, Perry Court
Rainbow Carrots, Lancs
Sorrel, Perry Court
Parsnips, Perry Court
Mushrooms, Suffolk
Leeks, Kent

No-Potato Substitute
Beetroot Bunch, Perry Court

Small Box
Items starred (*) above
+ Carrots, Lancs
+ Beetroot, Lancs

Fruit Supplement
Apples – Cox, Kent (standard only)
Pears – Conference, Kent

Somewhere Over the Rainbow…

We hope you enjoyed last week’s Jerusalem artichokes! And we’ve got some colour vegetables to add a splash of colour to brighten your grey winter days – rainbow carrots, purple kohl rabi (even if these are not purple on the inside) and candy striped chioggia beetroots.

Now, on what to do with the vegetables in your box here are a few ideas from our past newsletters/blog posts and few fresh ones too:

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Rainbow Carrots, Lancs
* Leeks, Lancs
* Kohl Rabi, Lancs
* White Cabbage, Lancs
Chioggia Beetroot, Lancs
Celeriac, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Baby Pumpkins, Kent

Fruit Supplement
Pear, Kent (standard only)
Oranges, Spain

 

Rooting for Roots

Rainbow carrots, parsnips, celeriac and swede…it’s certainly looking like a (dare-we-say-it) winter root vegetable week. Very thankful for the red kuri squash which tells us that we are still in autumn albeit with some very relentless rain. Great for the organic green waste compost to mature over winter in preparation for next year’s growing season though.

Winter plus roots means it’s time to get the oven going if you haven’t already.  If ever in doubt with root vegetables simply roast them as it really sweetens and intensifies the flavours.

Peel or scrape the skins off if you like – lots of flavours and nutrients there though even if a little uncouth. Then cut into cubes or batons (especially good cut for carrots and parsnips, don’t worry if they are somewhat irregular as the skinny bits will caramelise sweetly whilst the fatter bits will soften to a melt-in-your-mouth texture). Here are a few options to add after tossing in some oil (add some crushed garlic if you like) before roasting at 200 to 220 deg C until golden brown and tender:

  • Top with some thyme and sea salt
  • Drizzle with maple syrup or honey
  • Toss with a little mustard, and finish with a drizzle of honey
  • Spice with coriander, cumin and turmeric

Perfect with a roast but also pairs well with pan-fried or grilled fish. If you have leftovers (or if you fancy soup instead) fry some chopped onions with olive oil and/or butter, add some stock and milk/cream if you like, bring to boil and then blend to soup when the vegetables are soft. You could even roast some onions with the roots to save yourself some extra work! Or for some variation for the week you could roast with thyme and then fry some spices with the onions for a soup with the leftovers.

An alternative would be to boil one or more of the roots (you could also add some apples if you’ve still got some left) until tender, drain and then purée with butter and milk/cream (double cream if going for richness). The various options suggested above also works for purée.

If you’ve gotten this far, try asking your French friend how they like parsnips (they don’t really eat them over there, preferring turnips instead… hmm, pourquoi you ask?!?), apparently native to Britain. And try asking an American friend what “rooting” means to them, and now try asking the same of your Aussie friend…

This Week’s Bounty

Standard Box
* Washed Bakers, Lincs
* Rainbow Carrots, Lancs
* Leek, Kent
* Swiss Chard, Perry Court
* Swede, Kent
Parsnip, Kent
Celeriac, Kent
Red Kuri Squash, Perry Court
Small Box
Items starred (*) above

No-Potato Substitute
Golden Beetroot, Lancs

Fruit Supplement
Mandarins, Spain (standard box only)
Plums, Spain

 

From Purple to Rainbow…

This week we move from purple carrots to rainbow carrots. So we will definitely have yellow and maybe red carrots (and sometimes white ones too) added to the mix of purple and orange. How about a rainbow carrot ribbon salad to make the most of their colour?

Last week we didn’t get around to featuring the red cabbage and some cooking ideas for it (sorry, was having a bit of a blue week last week with a broken foot, and even now it is somewhat odd-looking at toes that have turned a slight green hue) so if you still have it lingering in your box like we do over here try the traditional braised red cabbage with apples (with those apples plus onions in the box this week) or braised with balsamic vinegar as per Jamie. Or check out BBC GoodFood’s top 10 ways for more ideas.

And also check out this compilation of 10 best cabbage recipes for this week’s Primo cabbage. We love the caldo verde cabbage soup (it uses up the onions, celery and potatoes from this week’s box or any left from last week). For a variation use pancetta or chorizo for the meat option instead, and you could also try some rosemary or more paprika, except it won’t be very Portuguese any more!

One housekeeping matter: if you would like to return the boxes or crates, we will happily re-use them. Just leave them where you found them.

Or shake out any good ol’ organic soil remaining in the boxes and think about how you can re-use them at home. Maybe as storage boxes instead of a trip to Ikea to buy yet more plastic or cardboard? If you have kids, give it to them as their latest toys. I mean the cardboard box is even on the US National Toy Hall of Fame. Seriously. Check out what you, sorry I meant, they can be making on this how-to-work-with-cardboard blogpost (scroll right to the end). Or here’s another link for more inspiration.

Oh and one more thing (it’s better than the iWatch, really): we are working hard at getting some lettuces and rhubarb from a community garden right off Roman Road into your boxes. And you won’t have to wait till January next year, it may just be with you in the next week or so…in the meantime, enjoy your Apple (no, not the one you may be reading these ramblings on but the one in this week’s box)…

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Onions, Kent
* Rainbow Carrots, Lancs
* Spinach, Perry Court
* Broccoli, Lancs
Round Tomatoes, Perry Court
Kohl Rabi, Kent
Primo Cabbage, Kent
Small Box
Items starred (*) above

No-Potato Substitute
Corn-on-the-cob, Kent

Fruit Supplement
Cox Apples, Kent
Oranges, Spain