Apples and Sage Organic Wholefoods | All posts tagged 'fresh'

Roasted Romanesco with Whole Green Lentils and Quinoa

Ingredients:

1 head Romanesco (or Cauliflower)

1 tbsp Ghee or Coconut Oil, melted

1/2 cup Quinoa

1 cup Whole Green Lentils

1 tsp ground Cumin

1 tsp ground Cinnamon

1 tsp Fennel Seeds

1/2 tsp cracked Black Pepper

3 small Onions, sliced

2 tbsp Extra Virgin Olive Oil

Zest of 1 Orange

2 tbsp fresh Orange Juice

2 tbsp fresh Lemon Juice

1/3 cup Parsley, chopped

1/3 cup Mint, chopped

Himalayan Sea Salt, fine

1 tsp Raw Honey

 

Method:

Preheat oven to 200C and line a baking tray with baking paper.

Cut the romanesco head into slices or break into florets and toss with ghee (or coconut oil) and salt. Arrange on the baking tray and roast for 20 – 30 minutes until slices have browned edges.  

Rinse and drain quinoa, putting it in a small saucepan. Add just under 1 cup water and fine sea salt, and bring to boil. Reduce heat and simmer for 15 minutes until tender.

Rinse and drain lentils, putting these into another small saucepan with water and brining to boil. Reduce heat and simmer for 20 minutes until tender.

Heat ghee in a large saucepan over medium heat. Add spices and pepper, cooking until fragrant. Add sliced onion and cook until lightly caramelised. Add cooked quinoa and lentils and stir to combine.

Whisk olive oil, orange zest and juice, lemon juice, chopped mint, chopped parsley, fine sea salt and raw honey together in a small bowl. Pour over romanesco, lentil and quinoa mix. r in a small bowl. Pour over romanesco, lentil and quinoa mix.  

 

Roasted Romanesco with Whole Green Lentils and Quinoa

Ingredients:

1 head Romanesco (or Cauliflower)

1 tbsp Ghee or Coconut Oil, melted

1/2 cup Quinoa

1 cup Whole Green Lentils

1 tsp ground Cumin

1 tsp ground Cinnamon

1 tsp Fennel Seeds

1/2 tsp cracked Black Pepper

3 small Onions, sliced

2 tbsp Extra Virgin Olive Oil

Zest of 1 Orange

2 tbsp fresh Orange Juice

2 tbsp fresh Lemon Juice

1/3 cup Parsley, chopped

1/3 cup Mint, chopped

Himalayan Sea Salt, fine

1 tsp Raw Honey

 

Method:

Preheat oven to 200C and line a baking tray with baking paper.

Cut the romanesco head into slices or break into florets and toss with ghee (or coconut oil) and salt. Arrange on the baking tray and roast for 20 – 30 minutes until slices have browned edges.  

Rinse and drain quinoa, putting it in a small saucepan. Add just under 1 cup water and fine sea salt, and bring to boil. Reduce heat and simmer for 15 minutes until tender.

Rinse and drain lentils, putting these into another small saucepan with water and brining to boil. Reduce heat and simmer for 20 minutes until tender.

Heat ghee in a large saucepan over medium heat. Add spices and pepper, cooking until fragrant. Add sliced onion and cook until lightly caramelised. Add cooked quinoa and lentils and stir to combine.

Whisk olive oil, orange zest and juice, lemon juice, chopped mint, chopped parsley, fine sea salt and raw honey together in a small bowl. Pour over romanesco, lentil and quinoa mix. r in a small bowl. Pour over romanesco, lentil and quinoa mix.  

 

Get Acquainted with the Quince

Quince, the distant relative of family favourites the apple and pear, these fragrant fruits tend to be a little more mysterious in the kitchen.

A delicacy that is slowly becoming more uncommon in conventional cooking, the quince is commonly used in jams, jellies and preserves, yet the fruity aroma of these yellow pome-fruits lends itself to liven up even summery salads and wintery soups.

Packed full of dietary fibre and rich in mineral content such as iron, copper and potassium, quince is said to help improve digestive health, reduce inflammation and stimulate circulation.

With a sweet perfume and a floral finish, the ancient quince can add a vibrant layer of flavouring to many recipe staples. So go on, explore the quince in all its glory!

 

Walnut and Poached Quince Salad

(Adapted from Yotam Ottolenghi’s Plenty)

Ingredients:

1 ½ cups water

1 ½ cups raw sugar

Zest of ½ orange

2 bay leaves

Juice of ½ lemon

200ml red wine

2 large quinces

200g mixed salad leaves

70g roasted walnuts 

Dressing: 

1 tsp mustard

2 tsp apple cider vinegar

4 tbsp extra virgin olive oil

salt and pepper to taste

Method:

Preheat the oven to 140C.

Put water, sugar, orange zest, bay leaves, lemon juice and red wine in a saucepan and bring to the boil. Stirring until the sugar has dissolved.

Next peel the quince and cut into quarters, and then cut the quarters into halves. Place the quince into the saucepan, cover and put the pan in the oven.

After 1 ½ hours, test to see if the quince is tender with a knife, if not, leave in oven for another half hour. Remove from oven and cool.

To make the dressing, mix together all the ingredients, adding salt and pepper to taste.

To serve, place mixed salad leaves on a serving platter and add the quince on top. Drizzle over the dressing and sprinkle walnuts on top.