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)
Chives (and flowers)
On the menu today
Sauteed swiss chard
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
3 large onion, diced
Freshly ground pepper to taste
Salt to taste
Rice to serve
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
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, …)
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 !