Woodfield Weekly
Well last week has been an interesting week, and we are looking forward to this one being a bit more boring and predictable. After throwing our new driver in at the deep end last week, we should have all deliveries running smoothly now.
On the produce side the combination of summer weather and more fragile produce can give us more than a few difficulties. Last week we found that lettuces and peaches were especially difficult to transport and deliver in perfect condition. Please do let us know if anything in your box is not quite right, and we will happily refund or replace the items that are not good enough.
I am conscious too of the danger of repetition. From time to time we do get a good supply of the same produce for a few weeks running and we are trying hard to make sure that the box contents do get mixed up a bit. So after this week for example we will probably take a break from the summer cabbages for a little while.
This week we thought a recipe sheet on soups might be good. These are all light and tasty. Thanks to Nicki for the recommending the beetroot soup.
Spicy Beetroot and Coconut Soup
Beetroot gets a lot of bad press but this is one of the most stunning and delicious soups you'll ever make - it's both earthy and spicy at the same time and it has the best colour pink. Don't blend it until you're about to serve as it will go brownish.
Ingredients
500g/1lb 2oz fresh beetroot, scrubbed
vegetable oil, for coating and frying
2 banana shallots, finely chopped
1 tsp cumin seeds
600ml/1 pint vegetable stock
400ml/14fl oz can of coconut milk
sea salt
fresh mint, coriander leaves and chopped, de-seeded cucumber, to serve
For the paste
2 stalks of lemongrass
2 garlic cloves
3 red chillies (de-seeded if you like)
5cm/1in piece of fresh ginger, peeled
4 kaffir lime leaves
1 lime, juice only
1. Put all the ingredients for the paste into a blender and blend until smooth (the smoother the paste the nicer the soup, so take your time).
2. Preheat the oven to 200C/400F/Gas 6. Put the scrubbed beets into an ovenproof dish, sprinkle with oil and sea salt, then wrap in foil and roast for about 35 minutes until soft. When cool enough to handle, peel and chop the beets.
3. Gently fry the shallots and cumin seeds in a little oil, then add half the paste and cook for five minutes to release the fragrance.
4. Add half the beets, cook for a couple of minutes, then add the stock, bring to the boil and simmer for about 7-8 minutes.
5. Just before serving, put the soup, coconut milk, the rest of the paste and beetroot in a blender and blend until smooth. It will be a bright pink. The soup should be hot enough, but if necessary reheat gently for a minute or two.
6. Check the seasoning, then serve immediately topped with mint, coriander and cucumber.
Pea and Lettuce Soup Recipe with Peas, Lettuce, Butter, Onion, Mint, Cream and Chives.
INGREDIENTS
1 /12 oz (40g) Butter
1 Onion, sliced
1 Small Lettuce
1 lb (450g) Frozen Peas
1 1/4 pints (750ml) Boiling Water
2 teaspoons Salt
1 teaspoon Sugar
Pepper
2 sprigs of Mint
2 tablespoons Single Cream
1 tablespoon Chives, chopped
Melt the butter in a saucepan and add the sliced onion. Cover and cook gently for five minutes. Shred the lettuce and add to the pan with the peas. Stir for one minute and then add the water and seasoning. Simmer, uncovered, for seven minutes until the peas are tender.
Allow to cool, then reduce to a puree with the mint in a blender or sieve. Reheat to serve. Garnish with a swirl of cream and the chives.
Spinach and Courgette Soup
We have sent this one out before, but as it is a sure way of getting kids to eat spinach and courgettes(honest), it seemed like a good idea to print it again.
SERVES 4
Ingredients
1 medium onion, diced
1 large courgette, sliced
1 medium potato, sliced
100 g spinach
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 pints vegetable stock
1/4 pint double cream or soya cream
Directions
1. Sauté the onion and courgette in the butter until the onion is transparent.
2. Add potato, spinach, parsley and stock.
3. Bring to boil, cover and simmer for 20 minutes.
4. Liquidize and stir in cream, reheat if needed.