Sunday, 7 October 2012

This weeks organic veggies

           We Have lots of BIG beautiful                                       ORGANIC SQUASH this week                                                       

UK Veg

brocolli 1.35 250g
falstaff apples 1.75 500g
sweetheart cabbage 1.80 each
chioggia beetroot 90p 500g
rainbow carrots 75p 500g
dirty carrots 75p 500g
mixed kale £1 a bag
celeriac £1 500g
leeks £1.50 500g
picasso potatoes 60p 500g
little gem squash £1.50 500g
purple cauliflower £1.60 each
sunset cauliflower £1.60 each
red kuri squash £1.50 500g
mixed squash £1.50 500g
spinach £1.80 a bag
salad bags 1.99 each
mushrooms 1.50 250g
tomatoes 2.30 500g

EU veg
butternut squash 1.50 500g
green peppers 1.95 1.95
red stanley plums £2 500g
lemons 60p
garlic 75p each

Non EU veg
hass avocado 80p each
ginger £1.25 125g

Squash Coconut and Wild Rice Curry

ingredients(serves 5-6)

1 small turnip, peeled and diced
1 butternut squash, peeled, seeded and diced
1 acorn squash, cut in half and seeded
1 tbsp liquid honey
1 tbsp Dijon mustard
2 tbsp lemon juice
½ tsp cumin
¼ tsp turmeric
¼ tsp cayenne pepper
¼ tsp ground coriander
½ tsp curry powder
½ tsp salt
½ tsp black pepper
½ cup wild rice
2 cups water
½ tsp salt
1 small onion, chopped
2 garlic cloves, roughly chopped
1 can coconut milk
2 cups water
75g roasted hazelnuts, chopped


Preheat the oven to 400F.Put wild rice, salt and water in a small saucepan. Bring to the boil, lower heat, cover and simmer until all water is absorbed, about 40 minutes.Meanwhile, in a mixing bowl, mix liquid honey through black pepper until well combined. Brush the inside of the acorn squash with this mixture and put the halves flesh side down in a baking dish with about ¼ cup of water at the bottom.Add butternut squash and turnip to the rest of the spice mixture and toss to coat evenly.Line a baking sheet with parchment paper. Drizzle with olive oil. Add turnip and butternut squash and spread to form a single layer; drizzle a little bit more olive oil over the veggies and cook in the oven until nice and golden, about 30-40 minutes, stirring once halfway through cooking.When squash is cooked, take it out of the oven and let it cool for a few minutes.Meanwhile, cook the onion in a large saucepan over medium high heat, until slightly coloured. Add garlic and season with a dash of salt and pepper. To this, add the flesh of the acorn squash and 2 cups water. Bring to boil then simmer for 5 minutes.Purée this mixture in the food processor and return to saucepan (or use a hand blender); add coconut milk, cooked turnip and butternut squash, roasted hazelnuts and cooked wild rice.

Stir to combine and ladle into serving bowls.
Serve piping hot with warm flat breads and enjoy
big thankyou to healthy foodie

Try our range of delicious fair trade spices

All the ingredients are available from our  shop....
come and visit us@ 29 Rochdale rd Todmorden. ol147la
 xx Bear LOve     
                       Dont forget our amazing range of  
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And lots lots more.................................. From The Bear xxxxxxxxxxxxxxx

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