After last week’s blast, we had a cooking session in sun!
Harvest of the day
Looooooots of greens: broccoli leaves, chard, kale, mustard leaves
Wild garlic (and flowers)
Thyme
Chives (and flowers)
On the menu today
Sauteed swiss chard
Fruity flapjack
Ingredients
Lots of Swiss chard, or rainbow chard, broccoli leaves
3 red peppers, chopped
1 jar of olives
3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped or wild garlic
6 tomatoes
3 large onion, diced
Thyme
Freshly ground pepper to taste
Salt to taste
Rice to serve
Instruction
Clean and chop your green leaves (leaves and stalk)
In a large pot, on medium heat, add the onions, garlic and thyme. Cook until the onions are soft. Add your chopped tomatoes, peppers, olives and cook for 5 minutes. Add your green leaves with a bit of water and let it wilt.
Serve with rice!
Fruity flapjack 6-10 squares
Ingredients
40g butter
150g maple or agave syrup/honey
1 ripe banana mashed
125 g rolled oats
90 g chopped dried fruits
40 g mixed seeds (poppy seeds, pumpkin seeds, flax seeds, …)
Method
Heat oven to 180C
Tip the oats, the dried fruit and the seeds into a large bowl.
Heat the butter, honey or maple syrup in a small pan until melted.
Add the mixture and the mashed banana to the bowl and mix it all together.
Add baking parchment or kitchen foil to a tray and spread your mixture (between 1cm and 2 cm high, level the surface)
Bake for 10 minutes
Remove from the oven and pre-cut the squares. Careful, it is hot!
Bake for an extra 10 minutes.
Leave to cool.
Place in the fridge for a few hours.
They will keep for up to 3 days.
Big thank you to Marnie, Alex, Amy, Brogan and Martina for joining !
Grow Dundee 