Spring is here and we’re celebrating this weekend at the Spring Love Food Festival, at Brunel’s Old Station, Temple Meads Bristol.
Saturday 23rd 10:30 – 6:00pmSunday 24th 11:00 – 5:00pm
Find out more details about the show here: http://www.lovefoodfestival.com/spring.html
Free Tasters at the show!
I’m busy making some delicious free tasters for the show from my box of goodness that’s just arrived!
Come and say hello at the show, and try some of the free tasters – or if you fancy making them – I’ve shared the recipes below. :0)
FREE 2 Hour Cooking Workshop!!
We are offering new customers who set up a regular order, a FREE 2 hour cooking workshop – to get them enthused about cooking with their veg box.
The FREE 2hr cooking workshop will show you how to transform your organic veg box into quick and easy, delicious, healthy meals for breakfast, lunch and dinner. You’ll leave with a full belly and an inspired mind!
The workshop includes demonstration, audience participation and an organic feast at the end! There are only 10 spaces per workshop!
Workshops are going to be held on Tuesday and Thursday evenings 7pm-9pm in central Bristol during April. Exact dates to be confirmed.
If you know anyone that’s been thinking about trying a veg box – now is the time to do it.
For more information email: kirstybethell@riverfordhomedelivery.co.uk
Devilled Egg Cooking Classes
If you’ve been having a veg box for a while and you’re feeling in need of a bit of inspiration why not come along next Tuesday 26th, 6:30 – 9:30pm to the Devilled Egg Cooking School, and learn some simple, yet masterful cooking techniques from Michelin-star trained chef Barbora Steiss. There are still a few spaces available. I’m super excited as I’ll be attending for the first time in a while – can’t wait for the new exciting recipes!
For more information and to book your place before they fill up follow this link: http://www.thedevilledegg.com/courses/1-our-courses/180-riverford-2603
Now here’s my recipes for the weekend show (remember to pop by and try some)…
I’ve chosen the ingredients that are best in the boxes this week, many of which are in season here in the UK. Obviously all the veggies, herbs and cheeses can be varied to suit the season and the contents of your box… or your particular craving that day!
Courgette and halloumi muffins
Ingredients
- 2 courgettes, finely grated
- 2 small onions, finely chopped
- 150g halloumi
- 3 eggs
- 200g flour (gluten free if preferred)
- 2 tsp baking powder
- 75mls olive oil
- salt and pepper to taste
- 3tsp fresh thyme / dried
- poppy seeds to decorate (optional)
Makes 12 muffins
Preheat oven to 180C. First grate the courgettes and put into a sieve over a bowl with a little salt and leave to sit for 30 mins – allowing excess water to be released.
Meanwhile, sauté the onion with olive oil, then tip into large bowl to cool. Slice the halloumi into thin slices, and dry pan fry until golden. Then cut up into cubes (approx. 1cm sq).
Squeeze out any excess water from the courgettes and combine with onions, halloumi, thyme and olive oil in large bowl. Stir in the whisked eggs and plenty of seasoning. Finally fold in the sieved flour and baking powder. Spoon the mixture evenly between 12 greased / greaseproof muffin cases, and top with a sprinkle of optional poppy seeds. Bake for 25 minutes or until golden and cooked through. Cool on a wire rack. Serve hot or cold with fresh salad, or great as a snack.
Store refrigerated in an airtight container for up to 3 days.
Jerusalem artichoke, mushroom and leek frittata
Ingredients
- 4 eggs
- water / milk (equal to whisked eggs)
- 2 leeks
- 3 portabello mushrooms
- 1 clove garlic crushed
- 2 tsp fresh tarragon
- 50g grated cheese (tasty cheese of choice)
- Olive oil
- Knob of butter (optional)
- S&P
- 500g Jerusalem artichokes
Serves 4 with salad, as light lunch
Peel and thinly slice the Jerusalem artichokes into 5mm rounds. Put into roasting tin with olive oil, S&P, and roast for approx. 30 minutes – until nicely roasted.
Slice mushrooms and sauté with crushed garlic, oil and optional knob of butter, set aside. Thinly slice leeks, and sauté in olive oil and S&P.
In a 20cm square, greaseproof / lined baking tin, layer up the artichokes, leeks and mushrooms, so evenly distributed. Scatter over the tarragon and grated cheese. In a jug whisk the eggs, then add an equal quantity of water or milk of your choice and whisk in S&P.
Carefully pour egg mixture over vegetables. Then bake at 180c for approx. 20 minutes – until set and golden. Enjoy cut into squares, with a crisp salad.
Beetroot hummus with crudities
Ingredients
- 400g tin chickpeas
- 4 beetroots (boiled until soft, then peeled and roughly chopped)
- 1 or 2 cloves garlic (crushed)
- 1 lemon juice (freshly squeezed)
- 90 ml olive oil
- 1 tsps ground cumin
- 2 tbsp tahini
Put all ingredients into food processor or high speed blender and blitz until smooth. Add a splash of water to make a looser consistency.
Serve with fresh crudities – celery, carrot and cucumber sticks or fresh homemade bread.
NB: Keeps in airtight container in fridge for 3-4 days.
Enjoy cooking!
Please leave any feedback at the bottom – we love getting feedback from you.
Hope to see you this weekend at the show. :0)
I got a new high speed blender the other week and decided to challenge my veg box with it! The results were delicious, nutritious and super fast!
I shared some of the results on the Facebook page, but thought I’d collect them all together here in a blog post for you to try any you fancy! Leave a comment at the bottom if you try any… we love to have feedback! ;0)
(All the recipes are made with veg box ingredients and extras, plus a few store cupboard items.)
Sprightly start to the day!
Breakfast smoothies:
These make a wonderful start to the day, a shot of vitamins and hydration to wake the body up after it’s overnight fast, with a balance of fibre and healthy fats to make them more satisfying and sustaining through the morning.
Serves 1
Green Goddess!
Celery, apple, ginger and avocado smoothie
- 2 sticks of celery
- 1 apple (sliced up and cored)
- 1/2 inch of fresh ginger, peeled (adjust to taste)
- 1/2 an avocado
- 2-3 icecubes
Simply throw the lot into your high speed blender – and watch the magic happen!
If your blender is not ‘high speed’, you can either pre-chop all the ingredients extra small, or put them through a juicer, then blend in the avocado at the end.
The benefit of blending them whole (apart from being quicker!) is you retain all the beneficial fibre, which makes it a much more satisfying, balanced breakfast. The avocado also adds healthy balancing fats – so you don’t end up high on fruit sugar!
Serves 1
Berry Secret
Beetroot, blueberries and almond milk
- 1 beetroot peeled and chopped
- 1 handful of blueberries
- 1 glass of almond milk (unsweetened commercial or homemade)
- optional: tsp honey to sweeten if needed / tsp vanilla extract
Blitz in high speed blender for a fruity, creamy delight. If the blender is not high speed, then the beetroot can be lightly steamed first, or it could be juiced. The almond milk provides protein, fat and calcium and could be replaced with organic dairy milk for those that enjoy dairy.
Light, speedy lunch.
Serves 2
Watercress soup
- 1 bag of watercress
- 1 avocado
- 1 pint veg stock
- S&P
- pinch of chilli
- pinch of paprika to garnish
- optional: splash of almond milk
This soup is delicious hot or cold, but there is no need to pre-cook the ingredients. Chop the watercress (extra fine if your blender isn’t high speed), throw into the blender with all the other ingredients.
Blend until smooth and creamy. Heat through in a pan, or serve cold.
If you wish to serve cold – either refrigerate or add a couple of ice cubes when blending. Garnish with a sprinkle of paprika.
The raw ingredients retain all of their nutrients and digestive enzymes – making this a vitamin powerhouse! Packed full of vitamin c, fibre, B vitamins and vitamin E and some healthy fat.
Whilst we’re talking vitamin C, here’s a simple little recipe to make your own free vitamin C, and use up wasted lemon skins!
If you have a couple of lemon skins left over from juicing them, simply strip out all the remaining flesh – so they are dry. Slice up the skins and leave them to dry out for a day or two. Once completely dried out – pop them into a high speed blender and whizz into this fine, all natural vit C lemon powder! It smells and tastes incredible.
I’ve tried adding it to my smoothies – great success!
I also added it to a hummus power snack this week – creating a zingy lemon hummus!
- 1 400g can of chickpeas
- 2 tbsp tahini
- 1 clove of garlic
- 1/2 tsp ground cumin
- juice of 1 lemon
- 1 tsp of vitamin C, lemon zing powder
- 2 tbsp olive oil
- splash of water to loosen to desired consistancy
- S&P
Blitz together in blender and serve with fresh celery and carrot sticks – what better way to eat your veg – the carrots were super sweet!
Time for dinner…
Roasted red pepper sauce – so rich and creamy!
Simply roast 2 finely sliced red peppers with a large sliced onion and a couple of bashed garlic cloves in olive oil with S&P for about 20-30 mins until nicely roasted.
Blend roasted peppers, onions and garlic with a splash of water/stock and S&P – Easy and delicious.
This sauce can be used for pasta, or meatballs or anything you like. Should keep in the fridge for 3-4 days.
I served mine with boiled quinoa (only takes 15 mins in a pan), lightly steamed broccoli and courgette, and left over roast chicken from the Sunday roast. Simply drain the cooked quinoa and steamed greens, and put in a pan with torn up chicken pieces, pour over the sauce and heat thoroughly – until chicken is piping hot.
Super quick and seriously yummy.
Thai green curry paste challenge
I often wimp out when it comes to making curry pastes, and often end up buying one for ease. However with my new blender at hand – I thought I should give it a go. So I added a lime, some fresh ginger and some lemon grass to my order last week and it was definitely worth it.
It’s amazing how the flavours intensify when seriously blitzed together! For the paste I simply blended the following ingredients:
- 1 chopped red chilli
- 1 small onion
- 4cm chopped fresh ginger
- zest and juice of 1 lime
- 1 chopped and peeled lemon grass stalk
- 1 handful fresh coriander
- 3 tsp curry powder
- 1tsp garam masala
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp olive oil
- 1tbsp tamari
I then blended in 1 can of coconut milk to make into a sauce. I cooked this sauce with a sauted onion, some left over roast chicken, and finally some sliced courgettes and broccoli added towards the end. It took about 20mins. Served with basmati rice. Yum – a success!
Final challenge for my veg box and blender – can they get together and create a decadent dessert? Oh yes!
Chocolate orange bliss
- 1 avocado
- juice and zest of 2 oranges
- 3 tbsp cocoa / raw cacao powder (raw cacao is not heated to such high temperatures and retains more of the beneficial nutrients – it’s now available in most health food stores)
- 1 tbsp honey
- optional: 1 tbsp of organic coconut oil – this adds beneficial nutritional properties and extra creaminess – not essential
- extra zest and grated dark chocolate for garnish
Simply blend and enjoy!!
Please try out some of these recipes and leave your comments at the bottom – we really love feedback. Share your own favourite recipes here too – for other Riverford customers to try.
This week is you last chance to order a Riverford lemon preserving kit! Available until 10th March
http://www.riverford.co.uk/wash/shop/organic_fruit/preserved_lemon_kit/
Quickly add it to your order before they sell out!
Obviously you can still order just a bag of lemons and make your own kit – by adding a few spices (cinnamon sticks, bay leaves, cloves, black peppercorns and coriander seeds)
Don’t forget you’ll need a couple of the preserving jars too!
http://www.riverford.co.uk/wash/shop/organic_fruit/kilner_jar_clip_top_05ltr/
… It’s definitely worth it, it’s so easy! These intensely flavored little beauties can transform an array of dishes from Moroccan tagines to stuffed fish or Israeli couscous with butternut squash and preserved lemon.
Here I show you how easy it was:
Firstly sterilise your jars. Clean thoroughly, remove rubber seal, and then put on a tray in a cold oven. Turn the oven on to 140C. Once the oven comes to temperature (a light should indicate this on most ovens), leave the jars in for another 15 minutes to sterilise.
To sterilise the rubber seals, boil in a pan of water for 10 minutes.
In the meantime, start on your lemons. Cut off the very tip (stem end) of 8 of your lemons (reserving 4). Then slice lengthwise in half to about 1cm from the bottom (so do not cut them all the way in half). Then slice the opposite way, so you create a cross, and your lemon is divided into quarters – all still attached at the bottom.
Then add 2tbsp of salt to each lemon – covering all the fleshy surfaces. Do this over a bowl – to catch any stray salt.
Juice your 4 reserved lemons in a simple juicer.
Add 2tbsp of salt to the bottom of your hot sterilised jars, then stuff in 4 of your salty lemons into each jar. Adding your spices in between as you go.
Then pour over your juice. You kit contains 12 lemons (enough to make two jars) – 4 salted lemons for each jar, then the juice of 2 lemons for each jar. The juice should completely cover the surface of the lemons. If it doesn’t squeeze the lemons down further into the jar with your fingers, or add a little extra juice. It is important for the lemons to be submerged in the salty juice – so that they preserve and don’t go off.
Then seal it up, add your label with a date – and wait!! Leave the jars in a warm room for about a month – so they’ll be ready just in time for some spring couscous salads! The kilner jars are designed to allow gas to escape as the lemons ferment. Every couple of days give the jars a shake to help dissolve the salt.
Free Vitamin C powder!!
Before you throw away the skins of the 4 lemons you juiced – why not try making some zinging lemon powder – that is a fantastic free vitamin c boost!
Strip out all the remaining flesh, slice up the skins and leave them to dry out. Once completely dried out – pop them into a high speed blender and whizz into this fine, all natural vit C lemon powder! Smells and tastes incredible. I’ve tried adding it to my smoothies – great success! No waste here! ;0)
Roast Duck and more!
The other weekend I ordered one of Riverford’s ducks for the first time. They are currently on offer with 15% off – so I thought I’d try roasting my first duck.
http://www.riverford.co.uk/wash/shop/organic_meat/venison_duck/15_off_large_duck_prev_frozen_23kg/
I used Hugh FW as my guide – and the results were sublime! Delicious tender, melt in your mouth duck with organic roast veggies – it was easy!
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/domestic-roast-duck-recipe
I even made my own gravy – adding a little blood orange juice instead of wine which worked beautifully.
Love your left overs
As there are only 2 of us at the moment in our household, we were left with a large amount of left over meat. This lead to 4 more successful ducky dishes!
1. Tasty stock cubes
After stripping all the meat off the bones, I decided to try making a stock.
Duck Stock
Ingredients:
- duck bones, fat, skin, scraps, etc.
- 2 carrots, 2 onions, 2 celery sticks, 2 garlic cloves– keep them in big pieces
- bouquet garnis of fresh herbs (sage, thyme, rosemary, marjoram) – tie these so that they are easier to remove later
- Cover with fresh water
- Plus a few peppercorns and a tsp sea salt
Directions:
1. Add everything to a large pot.
2. Bring to boil, then to just below a simmer. Cover and simmer for at least 3 hrs. Enjoy the rich aroma wafting through your entire home. The longer you simmer the richer the flavour. I actually followed a recipe that simmered for 12 hrs!
3. Every now and then skim any fat from the surface off.
4. Pour over a mesh strainer to filter out everything so all you are left with is the stock.
At this stage you can either pour into a sealable air tight container, and refrigerate and use within a week or so. Or, as I did, pour into clean ice cube trays and freeze – stock cubes ready to use whenever you need them!
2. Remember to LOVE those left overs!!
Curried duck patties.
Now this may seem extreme – but I really did ‘love my left overs’! The contents left in the sieve after I’d strained off the stock, actually smelled and looked pretty good. There was a fair amount of meat that had come off the bone in the cooking process and it seemed a shame to throw this away. Even the softened celery, carrots and veg still looked good.
So I removed all traces of bone very carefully, and any remnants of excess skin or fat or gristle that did not look appetizing, although after 12 hours simmering – there wasn’t much of anything unpleasant left!
I then mashed the left over softened veg with the beautifully tender meat that had come off the bone, I added a little gram flour, some curry powder and some extra S&P, then made the mixture into duck patties! I gently fried these until golden on each side and served with salad and a yoghurt dip. They were seriously good – a waste product – turned into a very tasty dish!
The rest of the roast meat that I stripped from the bone after my roast, I stored in my fridge and made into two delicious salads.
Seasonal duck salad with blood oranges and watercress
Duck salad with broccoli, avocado & celery and an orange dressing
I’ll be buying a duck again – all in all a great success.
What a fabulous week of treats – first Pancake day, then Valentines day! I hope you enjoyed some delicious treats for both.
As the resident Health Coach, at Riverford Bristol, I’m always looking for ways to enjoy food with full gusto, without the guilt factor. I’ve been thinking about pancakes – as I really do enjoy them, and I think they can be healthier than we tend to think.
There are an increasing number of people that suffer from gluten intolerance and even those that don’t, often find pancakes made with wheat flour a little stogy and difficult to digest. The mass production and modification of wheat flour has changed and effected the way that our bodies digest it. So I’ve found a few recipes to make pancakes a little lighter and easier on the digestion, with some added health benefits too! If you’re happy with wheat flour obviously carry on making your classic pancake mix and try it with some of fillings below. :0)
Buckwheat
Buckwheat is not actually wheat despite the confusing name; it is actually a fruit seed, related to rhubarb! It can be eaten as a raw grain or toasted, often called ‘kasha’ or milled into flour. Not only is buckwheat easier to digest for people with a gluten intolerance, but it comes with a host of other health benefits.
Great for cardiovascular health, it has been shown to reduce blood pressure. It’s full of phytochemicals which fight disease by acting as antioxidants in the body. It helps regulate blood sugar and even reduce blood glucose levels, proving beneficial to those with diabetes or blood sugar problems. This also helps keep cravings at bay and the fibre keeps you feeling fuller for longer, all helpful for weight management. It’s a great option for vegetarians as it’s a more complete protein than other grains, containing all 8 amino acids essential for health. It also contains omega 3 oils – for fabulous brain function.
So all in all a good little ingredient for the store cupboard to serve up with your organic veg!
Buckwheat pancakes (serves 2)
Ingredients
100g buckwheat flour
1 organic egg
300ml organic milk / milk alternative (rice/oat/nut milk)
3 tbsp water
Method
Simply whisk wet ingredients into flour until smooth batter is formed. Ideally allow to stand for 30 mins. Heat a small pancake pan with a very little olive oil or coconut oil and pour in 1 ladle. Cook for approx 2-3 minutes on each side until golden.
Pancakes can be stored in a low temp oven to keep warm whilst cooking up your batch.
Serve with classic Riverford organic Spanish lemons and a little sugar or honey. Or add a selection of sliced fruits from your veg box, with some natural, organic yoghurt, maple syrup and a few nuts and seeds to keep it balanced, filling and nutritious!
Ground Almonds
Ground almonds are another great gluten free alternative to wheat flour, that can be used in cakes, breads and pastries, proving a nutritious alternative. Although high in fat, the fat is mainly monounsaturated and polyunsaturated fats – shown to be healthier for our bodies. Almonds have actually been shown in some studies to reduce cholesterol. High in protein and fibre, low in carbohydrate they are great for keeping you feeling full and keeping those blood glucose levels stable. You’ll also potentially feel more energised and stronger thanks to the calcium and magnesium that helps your muscle function, bone strength and energy needs as well as an aid to relieving constipation! Plus a whole host of other nutrients such as zinc, phosphorus, vit E, selenium, copper, they are in fact one of the most nutrient dense nuts. Making you beautiful inside and out. They add a delicious creaminess to dishes and a natural sweetness. So get nutty and add some almonds!
Ground almond pancakes (serves 2)
Ingredients
Gram flour
Gram flour is made from chickpeas and is a common ingredient in Indian cookery – often used to make onion bhajis. However is is just as versatile as other flours, and naturally gluten free of course. Again it’s another flour that is high in protein and fibre, great for weight control and diabetes. Alongside this there are a host of useful vitamins such as a range of B complex vitamins that play a vital role in cell metabolism, vit A and K and a whole range of minerals. It provides added variety to your diet, added colour to your plate and another alternative to the usual wheat pancakes. These pancakes are also dairy free and completely vegan! Plus they’re cheap and easy to make – something different to try with your organic veggies.
Gram flour pancakes (serves 2)
Ingredients
2 cups of chickpea flour
2 1/4 cups water
2 tbsp olive oil
S&P
Method
Whisk ingredients together until smooth. Make up as with other pancake batters. These pancakes lend themselves to savory fillings. In the picture above they’re served with scrambled organic eggs, lightly toasted kale and roast tomatoes. Experiment!
Freeze a batch of your favourite pancakes!
If you think you’d like to have pancakes for breakfast a little more often than once a year – but don’t like the thought of getting up an hour early to start cooking, consider making up a batch and storing them in the freezer. To freeze, simply place a sheet of grease proof baking paper between each pancake and store in a freezer proof container.
To reheat – simply heat through in a moderate oven (180c) for approximately 10 minutes, covering with foil if they begin to brown too much. Ideally take the pancakes out the night before – then they’re even quicker to reheat!
Pancakes for dinner – savory fillings!
Who said pancakes should be for dessert?! You can serve your pancakes for dinner with just about any delicious filling you can think of from your veg box, here are just a few suggestions to get you thinking ‘out of the ‘veg’ box’! ;0)
- Sauteed leek, mushroom, garlic and tarragon- with optional cream. (In the picture above I’ve added some Riverford Halloumi – a little different – but why not!)
- Riverford selection of cheeses with roast tomatoes and fresh herbs
- Roasted pepper slices, watercress and goat cheese with Riverford pesto rosso
- Roast ham slices, homemade coleslaw (cabbage, carrot, onion and mayo) and Riverford Doverhouse chutney
- Homemade or Riverford Hummus with avocado, tomato, salad and olives
- Lightly sauteed broccoli with fresh chilli, lemon juice and zest and a little tamari (optional) and toasted cashews
Experiment and share your creations with us on the Facebook page or by email.
Pancake stack! The Pièce de résistance (serves 6) – great for a party!
Here is a recipe I’ve stolen from a fabulous herb book I have at home “The Ultimate Book of Herbs”, from The Readers Digest. It is the pièce de résistance of pancake recipes! It can be made with the pancake batter of your choice, including obviously the classic wheat flour version.
Ingredients
6 Pancakes of your choice, made in a large pancake pan (20cm)
Filling:
2kg pumpkin/ squash, peeled, seeded and coarsely chopped
200g fresh ricotta
180g grated parmesan
1/2 small red chilli, finely chopped
1 tsp dijon mustard
1 tbsp finely chopped fresh chives (I can’t wait till I can grow my Riverford fresh herb box!) ;0)
1 tbsp finely chopped fresh parsley leaves
1 clove garlic, finely chopped
60g extra grated parmesan for the top
Sauce
100g organic butter
20 fresh sage leaves
Method
Make up 6 pancakes first, and reserve on non-stick baking paper, a sheet between each.
Roast the chopped squash with some olive oil and S&P in a roasting dish at 180c for about 20-30 minutes until golden. Leave oven on for next stage.
Combine roasted squash with ricotta, parmesan, chilli, mustard, chives parsley and garlic in a large bowl and mash to a smooth puree.
Lightly grease a 20cm round, spring-form cake tin. Place one pancake flat on the bottom of tin, then top with some squash puree, repeat this in layers, finishing with the last pancake on top. Press down lightly, and sprinkle with the extra parmesan. Bake for about 15 minutes, or until golden.
To make the sauce, melt butter in a small saucepan over a medium heat until butter foams and turns slightly golden, add sage leaves for one minute and then remove from heat.
Carefully remove pancake stack from tin onto serving plate. Cut into slices and serve drizzled with sage butter.
Enjoy your pancakes anytime of day, throughout the year – get creative with your veg box!
Kirsty, The Love Food Coach. x
Ingredients
- 2 cups of almond meal
- 1 teaspoon baking powder
- pinch of sea salt
- 6 room temperature eggs
- 1 cup honey
- ¼ cup olive oil
- zest and juice of 2 blood oranges
Topping:
- 2 blood oranges
- 1 tbsp of honey
- handful of toasted flaked almonds
Method…
- Preheat oven to 170 degrees C and grease and line a 20cm spring form pan with baking paper.
- In a large bowl, add the almond meal, baking powder, and salt. Stir to combine.
- In a double boiler (bowl over a saucepan of simmering hot water), gently heat the honey to a loose pouring consistency. Remove bowl from heat and add the olive oil, blood orange juice and zest and whisk to combine. In a separate bowl whisk up the eggs. Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour batter into the prepared spring form pan and bake for 45 to 60 minutes or until cooked through. Remove from the oven and allow to cool in the pan, then remove carefully.
- To decorate, thinly slice 2 blood oranges (ideally a very red one and a slightly more orangey one to give a colour contrast). Brush the top of the cake with honey with a pastry brush (again slightly warm the honey to make it easier to spread). Stick the orange slices on top and sprinkle in between with toasted flaked almonds. Finally carefully brush over the top of the orange slices and almonds with a little more warm honey.
N.B 1. Best eaten fresh, but will keep for 2-3 days. Best kept in fridge because of the fresh fruit and low sugar content.
N.B 2. This cake is gluten free – so will not rise like a sponge. The finished result is more like a delicious dense torte.
Options: Half the almond meal could be replaced with a gluten free flour (buckwheat) or polenta.
How to make hawberry ketchup
1. Wander through the countryside picking hawberries.
2. Back at home, for every 500g of hawberries, add 300ml of vinegar and 300ml of water and boil up the mix until the berries are soft. Should take about 30 mins.
3. Allow to cool, then pour the mix into a really big bucket.
4. Take the shoes and socks off a (relatively) clean child and let them stamp and squidge the hawberries between their toes. Then remove child and place in bath.
5. Back in the kitchen sieve the hawberry sludge through a sieve.
6. Reheat it in a pan, and stir in about 150g of sugar, then add half a teaspoon of salt, and pepper to taste, and some mixed spice. Bring back to boil and simmer for around 5 minutes, then add to sterilised bottles.
7. Serve with Riverford sausages and home-made chunky chips. Delicious!
This recipe is loosely based on the one in the River Cottage Handbook No. 2 on Preserves by Pam Corbin.
Smart Food for Busy People
Wednesday 15th August, 7pm – 9pm
Photos courtesy of David JensenThis months workshop at Kirsty’s kitchen is “Smart Food for Busy People”. Kirsty will be hosting with fellow Health Coach, Ania Nowicki.
This is a 2 hour focus class on how to create healthy, nutritious meals for breakfast, lunch and dinner from your veg box in record time!
If you are busy and short of time, these recipes will help you to create simple, delicious foods that will give you more energy for your busy schedule.
Energy is the most vital thing we need for everything we do.
The workshop will include lots of top tips for time management in the kitchen.
All the recipes will be healthy, balanced and nutritious, helping to achieve ‘veg box vitality’!
The workshop is mainly demonstration with some participation and lots of tasters to enjoy throughout.
Health Coaching
Ania and Kirsty will also give a brief introduction to Health Coaching; they firmly believe that if you’re going to eat well you should feel well too as a result!
They will share with you the secrets of getting true vitality from your veg box, without compromising on taste, or being a slave to your kitchen.
If you would like to boost your health and vitality, they will also be offering appointments to book a free health consultation to help you balance your diet and lifestyle and feel the best you’ve ever felt.
Click here to find out more about Health Coaching and working with Ania.
Simple, delicious recipes for health and vitality!
TO BOOK follow this link:
http://smartfoodforbusypeopleworkshop.eventbrite.co.uk
If you book a ticket to the workshop we are also offering you a half price Riverford Medium veg box for only £7.95!
Give us a call and we’ll get your veg box delivered free to your door the same week as the workshop, so you can recreate the recipes at home.
Contact Kirsty on: 07974 151 209
Hurrah! The summer is finally here.
To celebrate we are offering you the chance to win your veg for FREE in August**.
If you join our facebook page during July 2012, we will enter you in a random draw to win 4 free Seasons Veg Boxes in August!
The Seasons veg box from Riverford is full of 8-10 varieties of fresh organic veg, and never potatoes. So in August you can expect lots of tomatoes, salad leaves, peppers, courgettes and herbs.
On our facebook page you will find tips for getting the most out of your Riverford delivery, as well as the latest times and dates of our Riverford cooking classes. Run by our health coach, Kirsty, the classes show you how to make nutritious, delicious meals everyday.
So for all the news – and the chance to win free veg in August – join us now at www.facebook.com/RiverfordBristol
** Deliveries can only be made within our existing Bristol delivery area. To check our delivery area please check the website, http://www.riverford.co.uk or phone us in the office on 0117 982 1006.
Our new cooking workshops, led by Kirsty Bethell, a health coach, are a great opportunity to learn some new skills and recipes, learn more about the benefits of lovely organic veg, get to know some rather nice people and have some fun!
If you haven’t ordered any veggies in a while, or need some fresh inspiration, or simply fancy a bit of fun, book onto one of our workshops this July.
July’s Cooking Workshops
Dates & Times
* Tuesday 10th July 7pm – 9pm Devilled Egg – FULLY BOOKED
* Tuesday 17th July 7pm – 9pm Kirsty’s Kitchen
* Thursday 19th July 7pm – 9pm Devilled Egg – FULLY BOOKED
* Tuesday 24th July 7pm – 9pm Devilled Egg
Please scroll to the bottom of the page to book your place.
July at the Devilled Egg Kitchen
This months workshops at the Devilled egg will be using the Riverford Medium veg box to create a range of simple, delicious vegetarian dishes.
This is the ideal workshop for people looking for a little more inspiration for their veg box.
These workshops include lots of participation and some demonstration.
We will create the dishes together, and then sit down to eat and enjoy the fruits of our labour!
It’s very relaxed and social and lots of fun.
July at Kirsty’s Kitchen
This months workshop at Kirsty’s kitchen is “Smart Food for Busy People”. Kirsty will be hosting with fellow Health Coach, Ania Nowicki. It’s a 2 hour class on how to create healthy, nutritious meals for breakfast, lunch and dinner from your veg box in record time! The workshop will include lots of top tips for time management in the kitchen. This workshop is ideal for you if you never seem to find the time to use up your box ingredients!
The workshop is mainly demonstration with some participation and lots of tasters to enjoy throughout.
It’s fun, informative and a great way to learn how to get more from your veg box.
Health Coaching
Ania and Kirsty will also give a brief introduction to Health Coaching; they firmly believe that if you’re going to eat well you should feel well too as a result!
They will share with you the secrets of getting true vitality from your veg box, alongside a balanced lifestyle. If you would like to boost your health and vitality, they will also be offering appointments for free health consultations.
Ania Nowicki
Ania is a Health & Food Coach, working with busy and stressed women to help them regain their vitality and radiance. She is passionate about clean organic whole foods and has been a loyal Riverford customer for a number of years. Her mission is to make healthy food fun, sexy and accessible to everyone. You can achieve your health goals without comprising taste or being a slave to your kitchen!
Workshop Locations
The Devilled Egg
Barbora Stiess is a professional chef and trained at Leith’s School of Food and Wine in London. She created the Devilled Egg Cooking School to provide cooking classes that bridge the gap between ‘fine dining’ and home cooking. Barbora is working with Riverford to help inspire you with new exciting recipe ideas to help you use your veg box more effectively.
thedevilledegg.com
Directions to the Devilled Egg
Kirsty’s Kitchen
Kirsty Bethell works with Riverford Organic helping to promote the benefits of healthy organic produce. She is a Health Coach and owner of The Love Food Diet. She is a passionate foodie and enjoys nothing more than cooking and sharing some good honest food. As a Health Coach, she works with you to help you achieve your specific health and well being goals. So whether you want more energy, to lose some excess weight or to get rid of an annoying digestive complaint, she can work with you to help you make small, but significant changes to help you find the healthier, happier version of you.
Getting a Riverford Organic veg box is her first piece of advice, as the simplest way to improve your overall health and vitality.
What do I need to bring
Aprons – Please bring your favourite apron along with you to Kirsty’s Kitchen – prizes are awarded for ‘best apron’!
The Devilled Egg provide aprons.
Reusable containers – You are welcome to bring a reusable container with you to take home any leftovers!
You and your enthusiasm!
We will be eating everything we make in class – so no need to eat beforehand
Nothing else is required.
Please leave your veggie boxes at home – you can use them to recreate the recipes.
The Recipes
All workshops include recipe sheets to take home and recreate.
Allergies / Intolerances
Please let us know when booking if you have any allergies or intolerances.
How do I book / Cost
Cost
All the workshops this month are £35 for a 2 hour class from 7pm – 9pm, PLUS £7.95 for a half price medium vegetable box, which will be delivered to your home for you to use the recipes at home.
Booking
There are only 10 places available for each of the workshops, so book your place now, so you don’t miss out.
We are hoping to set up an online booking system for all our workshops as soon as possible.
In the meantime please can you call the Riverford Office** directly to book your place on:
0117 9821006 .**
Emails can not be accepted as confirmation of a booking.
If you have an account with us we can just deduct the payment from there and change your regular order, for a medium box for the week of the course.
Invite your friends!
If you have friends that are not customers, please forward this email on to them. They do not have to set up a standing order with us, but they will have to have a half price medium veg box as part of the workshop. Hopefully they’ll love it and want to switch from their regular grocer to our lovely organic veggies!
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