Archive of July 2011

July 22

Carrot and coriander soup

This recipe was given to us by our late father Maurice Sleightholme and was one of mum and dad's favourite soups!
serves 4-6
10 mins preparation time, 20 mins cooking time.

1 tbsp olive oil 50 gms porridge oats
1 medium onion few drops Tabasco or equivalent
1 clove garlic crushed 1/4 pt plain yoghurt
400 gms finely chopped salt & pepper to taste
2 tsps grnd corianderfresh coriander leaves to decorate (not essential)
1.5 pints vegetable stock

Cook onions gently in hot oil until softened - approx. 5 mins. Add garlic, carrots and coriander, cook for further 2 mins.
Pour on stock, bring to simmering point and then stir in oats and tabasco.
Cover and simmer for 20 mins. Blend until smooth in a food processor with yoghurt. Return to pan, reheat gently and season to taste.
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11:51 AM
July 18

Bananas ...

What strange weather we are having at the moment - thunderstorms predicted for Wednesday, but it looks as if it is improving towards the end of the week! We have such a range of lovely locally grown organic fruit and vegetables at the moment and will be having a delivery of organic beef and chicken this week - order now to avoid disappointment. See our latest fruit and vegetable price list for details. Stuck for recipe ideas see BBC Good Food newsletter for broad bean recipes and little summer fruit bowl tartlets made with mixed berries. We will also be publishing some more customers' recipes soon - watch this space and keep sending them in!
Did you know that you can freeze bananas? You can eat them all by themselves as a frozen treat or pop them into smoothie for a cold and creamy texture. So what's the best method for freezing a banana? There are many different ways to do it but a preferred way is to peel the banana, cut it into slices, and put the slices in freezer bags. Freezing sliced bananas is ideal for smoothies because you can just pop the individual frozen slices into the blender one at a time. Of course, you can also freeze the whole peeled banana or even freeze the banana with its peel still on. The peel will turn brown but the inside will be fine.
About to throw away that banana because it's turning brown? Maybe you shouldn't. According to Health Diaries "research has shown that the antioxidants in fruit increase the longer the fruit is allowed to ripen. It turns out that the brown is a sign that the antioxidant levels have risen. The brown spots occur when the chlorophyll in the fruit begins to break down and turn into powerful antioxidants called non-fluorescing chlorophyll catabolytes (NCCs) that are beneficial to the human body. Perhaps we should take a cue from monkeys, who have no problem eating extremely ripe, bruised bananas".
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04:39 PM
July 05

Local seasonal fruit and vegetables

We have a wonderful range of local organic fruit and vegetables in the shop this week: raspberries, strawberries, gooseberries, mixed berries, rainbow chard, pak choi and spinach, - see our latest pricelist for details. We also have fresh North Yorkshire lamb - very popular so get your order in quickly before my sister in London!
Here are some lovely recipes from around the world to try with organic ingredients from the shop:
Indian spiced barbecued lamb
Charcoal grilled lamb cutlets with broadbeans
Spanish spinach omelette/tortilla
and something very British to finish with - summer pudding with the lovely berries!

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10:05 AM