Big beautiful earthy beetroots full of flavour, sweetness and goodness! If you’re not familiar with cooking them from raw then cook them like a potato. Steam, boil or roast and you won’t go too far wrong.
Steaming beetroots is a great way to lock in the nutrients and a gentle way to cook your beetroots. When they pierce easily with a knife they are ready. Cool and store them in the fridge until you’re ready to make this hummus.
The colour of this hummus was gorgeously pink and vibrant!
Serve as a dip with tortilla chips, as a side on a mezze plate, as a dressing with a lentil and goat cheese salad or a topping on an open sandwich with roasted veg.
Begin by cooking the raw beetroots. Wash the beetroot and cut the tops off, keep the skin on if you wish. Quarter and steam in a pot for 40 mins, or until they piece easily with a knife. (I have a powerful blender so I keep the skins on for this recipe, peel if you wish)
Cool the beets and store in the fridge until you are ready to make the hummus.
Once cooled add the beetroot to a blender along with the drained chickpeas, grated garlic clove, lemon juice, tahini, oil and add a pinch of salt and pepper.
Blend the hummus until it’s smooth. Taste and adjust the seasoning if needed.
To make the tortilla chips and toasted sesame seeds.
Preheat the oven to 180C. Have a couple of large baking trays at hand.
Simply cut the tortilla wraps into triangles. Do this by cutting the wraps in half. Then quarters then eights.
Lay the triangles on the trays, space them out so they don’t overlap.
Spray or drizzle with oil and sprinkle with paprika.
Toast in the oven for 5-10 minutes, keep a close eye on them. When they are lightly toasted they are ready.
To toast the sesame seeds put them on a tray and toast for 5-10 minutes until golden.
Add the beetroot hummus to a bowl, top with toasted sesame seeds, if you wish and the toasted tortilla chips.
Colcannon is a traditional Irish dish made with mashed potatoes “spuds” and cabbage or kale. When I was a child we had spuds 7 days a week, to have mash was a treat and to have colcannon with lashings of butter was heaven! This is traditional warming comfort food perfect for an Autumn supper.
You’ll find the purple kale, new potatoes and carrots all in the Irish Farm Box this Sept ’22.
Preheat the oven to 180℃. Line a baking tray with parchment paper.
Begin by scrubbing the dirt off the potatoes in cold water. Chop into quarters or halves of similar size and steam until cooked through – roughly 40 minutes. You can boil them too if you prefer. (When you cook with organic veg keep the skins on that’s where the nutrients are)
Likewise, scrub the carrots and pat dry. Chop in half lengthwise, toss in oil, salt pepper and lay on the baking tray, sprinkle with the thyme leaves and drizzle with honey.
Roast in the oven for 30 minutes, or until cooked to your liking.
To prepare the kale, wash first in cold water.
Then pick the leaves from the stem and add to a mixing bowl. (Tip: You can reserve the stem and chop finely to add to a stir fry.)
Once all the leaves are picked, take a handful of the kale, roll it up into a tight roll shape and finely chop it into bite sized pieces.
To steam fry the kale.
Warm a wide pot, with a lid, on a medium heat.
Add the knob of butter and melt, then add 100ml of water to create steam.
Add all the kale at once, stir and put the lid on the pot.
Give the pot a shake to agitate the kale and wilt it, it will take 3-5 minutes for the kale to soften.
Add a small pinch of salt and mix.
When it’s cooked to your liking, take off the heat and set to one side.
The mashed potatoes.
When the potatoes are fully cooked, tip them into a big pot or bowl.
Heat the milk and butter in a jug in the microwave for 1 minute or on the hob.
Mash the warm potatoes along with the hot milk and butter, add a pinch of salt. The skins may get caught in the masher but keep on mashing until its creamy. Add more hot milk and butter if needed.
Fold in the cooked purple kale, taste to check the seasoning.
Take the carrots from the oven when they are roasted nicely.
To serve, add 3 or 4 carrots to a plate with a big spoon of hot colcannon, top with a knob of butter and a crack of black pepper!!
A warm salad for those chilly last summer days. Any leftovers can be packed up for lunch the next day too. We love adding beans or lentils to as many meals as we can. Pulses are affordable, nutrient-rich powerhouses and the crops are very planet friendly too. A win, win, win! Do you include lots of pulses in your diet?
Get a rainbow of vegetables delivered plastic free to your door here!
Ingredients (serves 2 as a big lunch or 4 as sides)
For the roasted roots:
3 beetroot, scrubbed & chopped into bites
2 carrots, scrubbed and chopped into bites
2 tbsp olive oil
1 tbsp fennel seeds (or use caraway, cumin or any herb/spice you prefer)
3 tbsp balsamic vinegar
1 tbsp honey/maple syrup
salt and pepper to taste
For the sautéd chard:
7 or 8 large rainbow chard leaves
3 cloves of garlic, peeled and sliced
1 tbsp olive oil
salt and pepper to taste
1 tin green lentils, warmed and drained
1 heaped tbsp wholegrain mustard
Turn your oven on to 200C and find a deep baking dish.
Tumble your chopped carrots and beetroot into the baking dish. Add the olive oil, vinegar, fennel seeds, honey, salt and pepper and mix well. Place the dish in the oven to roast for 20 minutes or so until just tender.
While the roots are roasting, prepare the chard. Use a knife to separate the stalks from the greens. Cut the colourful stalks into bite sized pieces and place in a frying pan with the chopped garlic, oil, slat and pepper. Sauté for a few minutes until tender. The roughly chop the greens and add to the pan with a small splash of water. Stir for a few minutes to steam-fry and wilt the greens.
When the roasted roots are cooked to your liking, remove the dish from the oven and stir in the mustard, lentils and chard. Serve warm or cold.
Ok, we’re a little late to this trend, but if you are like me (wanting to eat oats regularly because they are so incredibly healthy, but fed up of porridge) you’ll appreciate this twist on a warm, sweet, oaty breakfast. It couldn’t be simpler really, blend oats with banana, milk, baking powder and a touch of honey and bake while you get ready for the day. You’ll end up with a sort of breakfast pudding that is set on the top and sides and beautifully runny in the middle. I’m sure you can come up with countless variations, but we are REALLY into blueberries right now. Did you know that we have sourced organic blueberries from Banner Berries right here in Ireland, and they come in compostable tubs!? Add some to your next order while they are in season and see what the fuss is about (we order extras and pop them straight into the freezer!).
Ingredients (serves 2)
1 small mug of porridge oats
1 small mug of milk (any you like)
1 ripe banana
1 tsp baking powder
1 tbsp honey or maple syrup
1/2 tsp vanilla or other flavouring you like (try cocoa powder for chocolate, cinnamon, ginger, cardamom… a dollop of peanut butter?)
a couple of handfuls of blueberries (or any fruit you prefer – all summer berries work well as do sliced stone fruit, figs, apples, pears etc)
Turn your oven on to 180C and gather your ingredients, a couple of large ramekins or oven safe bowls and a blender.
Blend the oats, milk, banana, baking powder, honey and vanilla into a smooth batter. Divide it between the ramekins/bowls, sprinkle each with a handful of blueberries and pop it into the oven to bake while you make coffee and get ready for the day.
After around 15-20 minutes, you should have 2 breakfast puddings ready to eat. they should be slightly risen and golden brown. Dig in with a spoon and find the delicious runny middle. Enjoy as it is or top with a dollop of yoghurt, nuts, seeds more fruit etc as you like.
Its the end of the summer holidays and back to school and work routines for most! If you are looking for ways to get a bit more veg into yours and/or your child’s lunch box then give these muffins a go. They are lightly sweetened and alongside a sandwich, some fruit and raw veggie sticks they are the perfect lunch. #backtoschool
They freeze really well so why not pop some in the freezer that are handy to defrost overnight, making filling the lunch box a little bit easier. #freezerstash
If you have kids get them to help make them, let them grate the courgette and carrot. Let them get used to cooking and baking with seasonal Irish vegetables and have a chat about where they are grown too. Cooking together creates great opportunities for learning about where our food comes from and why it’s important that we support our local farmers.
Makes 18 regular muffins – approx
350g Self raising flour or Plain flour with 3 teaspoons baking powder
Courgettes are such a versatile vegetable. They work in their raw state or taste delicious in sweet cakes and muffins or savoury when roasted or baked. Char grilled courgettes are sublime! It brings out the natural sweetness and adds that charred bitterness that works so great here.
Charred veg of any sort is delicious in a sandwich. There is no ham needed in this grilled cheese interpretation of the French classic Croque Monsieur – meaning Bite Mister or maybe its Mister Bite!
This glorious sandwich is worth all the effort.
Charred Courgette, spicy mustard, crunchy bread, creamy bechamel, grilled cheese = The ultimate indulgence at lunch time.
Get a griddle pan on the hob nice and hot- you can use a frying pan instead if you wish.
Wash and dry the courgette then slice it long ways keeping the slices about 5mm thick.
Spray or drizzle oil on the courgettes and when the griddle pan is smoking hot add the courgettes to get those nice charred bar marks.
Don’t move the courgettes for a couple of minutes. Then using a thongs lift and turn to do the other side.
Add to a plate to cool, repeat with the rest of the courgette slices.
To make the bechamel:
Add the milk, chopped onion, garlic, bay leaf, cloves and grated nutmeg to a pot and slowly bring the milk to the boil. Take off the heat immediately and leave to infuse for 10-20 minutes.
In another pot add the butter and flour and cook until it turns a golden brown colour, use a wooden spoon to stir it.
Strain the milk and whisk in gradually until you have a thickened sauce, check the seasoning and adjust if it needs something. Whisk and cook on a low heat for a further few minutes.
Add the sauce to a bowl and set to one side.
To make the mustard mayo. Simply mix the mayonnaise and mustard together in a small bowl.
To make the sandwich.
Heat the grill area of the oven.
To make one sandwich: Take 2 slices of sourdough and brush one side of each with melted butter. (If making for 2 people brush all 4 slices with butter now)
Grill the buttered sides until toasted.
In the meantime chop the grilled courgettes into thick pieces.
Take the sourdough from the grill and turn over the slices.
On one piece add a layer of mustard mayo, top with a spoon of bechamel sauce, then add a layer of grilled courgettes, top that with a handful of grated cheese. Put the second slice of sourdough on top. Add another layer of bechamel sauce and top that with grated cheddar cheese.
Return the generous sandwich to the grill – let it bubble and char and toast. Keep a watchful eye on it!
Take from the grill and cut in half with a bread knife!
I always try to keep a jar of this fresh paste in the fridge. It is so handy for making golden milk in the evenings and I love stirring a spoon through my morning porridge. Turmeric and ginger have many amazing health benefits, I started eating this to help manage my knee pain, but I stuck with this paste because it’s actually very delicious! We stock fresh, organic turmeric and ginger roots in the shop so you can easily add some to your next order.
Ingredients (don’t need to be exact)
a large thumb of fresh ginger
a similar amount of fresh turmeric
1 heaped tbsp coconut oil (this helps your body absorb the turmeric and ginger)
4 or 5 tbsp maple syrup (or your choice of sweetener)
1 tsp ground cinnamon
1/2 a tsp black pepper
1/4 tsp ground cloves
a splash of water
As you are using organic turmeric and ginger, you don’t really need to peel them, but if you would like to, use a teaspoon to scrape off the skin and get into the awkward nooks and crannies without wasting too much flesh. Roughly chop and add to a small, strong food processor.
Add the rest of the ingredients and blend into a smooth, thick paste.
Pour the paste into a very clean jar and keep in the fridge. Use within 3 weeks. You can also freeze the paste in ice cube trays to keep it fresher for longer.
How to use:
Add a spoon or two to a mug of hot milk and drink in the evening after a long day, especially if you are feeling achey. I like mine topped with a sprinkle of cinnamon.
Blend a spoon with banana, ice and milk to make a golden smoothie. Kids love these!
Simmer a spoon into your morning pot of porridge. Top with coconut flakes and cinnamon or your favourite fruit and nuts.
Do not consume high amounts of turmeric if you are pregnant. Consult a doctor if you are concerned that turmeric will interact with other medication or health problems.
When the Zero Waste Veg Box was delivered to my door I was so excited to think what I could make with all the fabulous ingredients. The chestnut mushrooms grabbed my attention first and I thought how could I make them the star of the show!! My recipe thought path went something like this: mushrooms and walnuts, walnuts and cheese, cheese and bread… stuffed mushrooms it had to be!!
When you open your veg box and take a vegetable out and touch it and smell it and imagine what works well with it, the ideas will come flooding in.
These are gorgeous chestnut mushrooms, when they roast slowly they release the juice into the bread stuffing, making them extra tasty.
While you’re roasting the stuffed mushrooms in the oven, roast the veg at the same time, its more efficient to use your oven this way.
One pot pasta dishes are our favourites! Not just because of less washing up, but also because when you create a sauce in the pasta’s starchy cooking water, it is so luscious, silky and rich.
We have loads of amazing broccoli here on the farm now, we love it so much that we use half a head per person in this recipe (based on the traditional Italian broccoli orecchiette). The broccoli is deliberately cooked for longer than we would usually cook it, until it collapses into the sauce. We use a big dollop of miso (in place of anchovies) for complex depth of flavour and loads of gorgeous garlic and lemon to make this simple dish sing. Give this recipe a try for your next pasta night.
Ingredients (serves 4)
4 tbsp extra virgin olive oil (plus extra for drizzling on the bowls)
6 fat garlic cloves, peeled & finely chopped
2 heads of broccoli, finely chopped – stalks included
1 tbsp miso paste
the zest and 1/2 the juice of a lemon
400g pasta (any small shape you prefer)
salt and pepper to taste
chilli flakes and grated cheese to serve
In a large, heavy bottomed pot, sauté the garlic and finely chopped broccoli stalks in the oil until very fragrant and starting to soften – about 5 minutes or so.
Season with salt, pepper, miso and lemon zest and then add the dried pasta and broccoli florets.
Just cover with water, give the pasta a stir and put the lid on the pot to help the water come quickly to a boil.
Once boiling, remove the lid and stir to ensure no pasta is sticking to the bottom. Cook until the pasta is soft. Taste and adjust the seasoning as needed with more salt and pepper and the lemon juice.
Let the pasta sit off the heat and rest a few minutes before serving. This will allow the sauce to thicken into the perfect texture. Serve with a drizzle of extra virgin olive oil, a sprinkle of cheese and chilli flakes. Enjoy!
If you like gazpacho, you’ll love this simpler version of chilled tomato soup. It is so quick and easy to make and perfectly balanced with a creamy texture and refreshing sweet and tangy tomato flavour. Traditionally it is served topped with chopped boiled egg and jamón slices but we love it with cumin and smoked paprika chickpeas. This soup is only as good as the quality of the ingredients, so use ripe tomatoes, really good olive oil and for the best flavour, sourdough bread.
Ingredients (serves 4)
For the soup:
500g tomatoes (any fresh, ripe tomatoes)
1 tbsp red wine or sherry vinegar
1 clove of garlic
4 tbsp extra virgin olive oil
2 slices of stale sourdough bread
salt and pepper to taste
For the chickpeas:
1/2 a tin of chickpeas, drained & rinsed
1 tsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
salt & pepper to taste
Put the soup ingredients into a strong blender and blend until smooth.
Taste and adjust the seasoning if needed with more salt, pepper or vinegar.
Pour into a jar or jug and chill in the fridge for at least 3 hours.
Meanwhile fry the chickpeas in a hot frying pan with the oil and spices until they start to pop. Tumble into a bowl and keep in the fridge to serve with the soup later.
Divide into 4 bowls and top with the spiced chickpeas. The soup will keep fresh in the fridge for 3 days.