Category: Uncategorized

By Shailja V. – Runner-up in Kin’s 2013 Local Produce Recipe Contest

INGREDIENTS:

350g Spinach
100g Tofu
1 Tomato, Chopped
1” piece Ginger, Finely Chopped
2 Green Chillies, Finely Chopped
2 to 3 Cloves Garlic, Finely Chopped
1 tbsp Oil
Salt to Taste

DIRECTIONS:

1) Chop the spinach finely and add 1/4 teacup of water and cook.
2) When cooked, blend in a liquidizer.
3) Cut the tofu into small pieces (1 inch).
4) Heat the oil in a pan. Add the ginger, garlic and green chillies and fry for a few minutes.
5) Add the spinach puree, tofu, tomato and salt. Bring to a boil.
6) Serve Hot.

By Chef David Robertson of The Dirty Apron

INGREDIENTS:

10 × 3 inch Puff Pastry Sheet (rolled thin)
1 Large Onion (finely sliced)
170g Soft Goat Cheese
2 tsp Olive Oil
2 Tbsp Walnuts (toasted)
12 Grape Tomatoes
Vegetable Oil
Salt & Pepper
Egg Wash (1 egg beaten)

DIRECTIONS:

1) Preheat oven to 450°F.

2) Heat vegetable oil in a small sauté pan over medium heat. Add onions and, stirring constantly, cook until golden brown and evenly caramelized. Season the onions with salt and pepper before removing from heat.

3) While the onions are caramelizing, prick the puff pastry all over with a fork, brush with egg wash and bake for 8 minutes before removing from the oven. Using a spoon, push down the centre of the puff pastry to make an indentation for the goat cheese, onion, tomatoes and walnuts. Place the filled pastries back in the oven for 2 minutes.

4) Once the tarts are finished, drizzle olive oil and serve immediately.

INGREDIENTS:

Casserole:

5 yams

1 cup brown sugar

2 eggs

½ cup melted butter

1 tsp vanilla

Topping:

1 cup brown sugar

1/3 cup butter

1/3 cup flour

1 cup chopped or whole pecans

DIRECTIONS:

1) Preheat oven to 400 degrees F.

2) Pierce the yams with a fork, then bake for about 1 hour until they are soft.

3)  Let the yams cool, then peel and mash them.

4) Change oven temperature to 350 degrees.

5) For the casserole, mix the yams, sugar, eggs, butter and vanilla. Transfer to a lightly greased casserole dish.

6)  Mix together all the ingredients for the topping, then sprinkle on top of the casserole dish.

7) Bake for about 30-35 minutes, then serve.

INGREDIENTS:

3 tbsp butter
3 tbsp flour
1 cup milk
1 lb broccoli (cut into pieces)
1 lb cauliflower (cut into pieces)
1 cup white cheddar cheese (grated)
Salt & pepper

DIRECTIONS:

1) Preheat oven to 450°F.
2) In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Add the milk and some salt and pepper. Lower heat and simmer until the sauce thickens.
3) Steam the broccoli and cauliflower (but don’t overcook). Transfer to a greased baking dish.
4) Sprinkle half the cheese over the veggies, pour over the white sauce, then sprinkle the rest of the cheese on top.
5) Bake for about 20 minutes, or until the cheese is bubbly and slightly browned.

INGREDIENTS:

2 cups cream cheese (softened)

3/4 cup sugar

2 eggs 2 cups sour cream

2 1/2 tbsp fresh sqeezed juice from mandarins

1 tsp vanilla extract

1 1/2 cups crushed graham crackers

2 tbsp melted butter

3 tbsp sugar

1/2 tsp vanilla extract

Mandarin slices, for garnish

DIRECTIONS:

1. Preheat oven to 375°F.

2. Using an electric mixer, beat the cream cheese until light and fluffy, then add the 3/4 cup of sugar. Mix well. Add the eggs, vanilla and mandarin juice and blend together.

3. Line a muffin pan with paper liners. Mix together the graham cracker crumbs with the melted butter, then line the bottom of the muffin cups with crumbs. Fill the muffin cups until 3/4 full with the cheesecake mixture. Bake for 10 to 15 minutes.

4. Combine sour cream, remaining sugar and remaining vanilla. Spoon some on each cheesecake, then bake for an additional 5 minutes.

5. Let cheesecakes cool, then garnish with mandarin slices.

• INGREDIENTS:2 eggs

  2/3 cup sugar

  1/3 cup butter, softened

  1/4 cup olive oil

  1/2 tsp vanilla

  1 1/2 cups all-purpose flour

  1 tsp baking powder

  1/4 tsp salt

  1/4 tsp baking soda

  1 tsp lemon zest

  1 cup reisling wine or white grape juice

  2 cups seedless red grapes

   

  DIRECTIONS:

  Preheat the oven to 350 degrees F. Grease a round springform cake pan, and line the bottom with greased parchment paper.

  Using an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, olive oil, vanilla and lemon zest and mix together.

  In a separate bowl, mix together the dry ingredients. Add this mixture to the butter, sugar, eggs and oil, alternating with the wine or grape juice.

  Mix in 1 cup of the grapes. Pour the batter into the pan, and top the cake with the remaining grapes. Sprinkle some extra sugar on top if desired.

  Bake for 45 to 50 minutes.

   

INGREDIENTS: 

Spring Mix

1/2 cup red seedless grapes

1/2 cup sliced apples

¼ cup dried cranberries

½ cup sliced carrots

½ cup chopped celery

1/2 yellow pepper

1/4 cup plain yogurt

1 tbsp lemon juice

Salt and pepper, to taste

DIRECTIONS:

In a small bowl, mix together the yogurt, lemon juice and salt and pepper.

Place the lettuce into a large bowl, and then top with the remaining ingredients. Drizzle the dressing over, and mix together.

INGREDIENTS:
Ready-made pastry dough
8 – 10 fresh plums (sliced into 1/4” wedges)
1/4 cup whole almonds
6 tbsp sugar
Juice from 1/2 lemon

DIRECTIONS:
Preheat oven to 350°F.
Roll out ready-made pastry to a 13” round (about 1/8” thick), then transfer to a parchment-lined
baking sheet.
Blend almonds and about 2 tbsp of sugar in a food processor until coarsely ground, then spread
this mixture out over the pastry.
Toss the sliced plums in a bowl with lemon juice and another 2 tbsp of sugar.
Lay out the plums on top of the almond mixture and pastry.
Fold the edges of the pastry over the plums, sprinkle with the remaining sugar, then bake for abut 30 to 40 minutes until browned.

INGREDIENTS:
5 nectarines, sliced in half and stones removed
1/2 cup butter (softened)
1 cup crushed amaretti cookies
3/4 cup almonds, ground
1 egg
1/3 cup brown sugar

DIRECTIONS:
Preheat oven to 350°F.
Place the nectarines (flat side up) in an oven-safe baking dish.
Mix the crushed cookies, butter, almonds, sugar and egg together in a bowl.
Spoon the mixture onto the tops of the nectarines, then bake for about 30 to 40 minutes until the
fruit is softened.
Serve by itself, or with a scoop of vanilla ice cream.

INGREDIENTS

For filling: 

8 cups pitted fresh cherries

1 tbsp fresh lemon juice

1/4 tsp ground cinnamon

1 pinch ground nutmeg

1/4 cup cornstarch

1/4 cup brown sugar

3/4 cup sugar

1/4 cup butter

For topping:

1 1/2 cups all purpose flour

1 cup cake flour

1 tbsp baking powder

1/2 tsp salt

6 tbsp butter

1/3 cup sugar

1 large egg

3/4 cup whole milk

INSTRUCTIONS:

1. Preheat the oven to 375˚ F.
2. Combine the cherries, lemon juice and cinnamon in a large bowl. Whisk together the nutmeg, cornstarch and sugars, and fold into the cherry mixture. Cut the butter into pieces and add to the mixture. Transfer to a greased baking dish.
3. Sift the flours, baking powder and salt into a medium bowl. Cut the butter into small pieces and add to the flour mixture. Add the sugar, then cut ingredients together with a pastry cutter until the mixture resembles crumbly meal.
4. Whisk the egg and milk together in a separate bowl, then add to the crumbly mixture. Stir until a dough consistency is formed. Spoon the topping in mounds over the cherry filling. Brush with milk and sprinkle with sugar.
5. Bake 40-45 minutes, until topping is golden and fruit is bubbling.