Everyone’s kitchen chefs harvested their first radishes of the season 👏🏼
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Cheese and chive savoury flapjacks served with side salad
Brownies with red berries sauce
Harvest of the day!
Radish
Chives
Red berries from last year
Rocket, Lettuce, Mizuna, edible flowers (calendula, rocket flowers, cornflower and Nasturtium)
Broad beans
Cheese and chive savoury flapjacks served with side salad
Ingredients (Serves 5 )
200 g rolled oats
75 g cheddar cheese, grated
60 g grated mozzarella cheese
1 tbsp butter, melted
3 eggs
2 tbsp fresh chives, chopped
Salt
Black pepper
Option: Add sundried tomatoes for more flavour!
Instructions
Preheat the oven to 190°C.
Add the oats, cheeses, melted butter, eggs, and chives to a large bowl and season generously. Mix thoroughly.
Grease a metal tin measuring approximately 6×6 inches, or 6 mini loaf tins. Distribute the oat mixture evenly, and press it gently into the corners of the tin.
Place in the oven, and bake for around 25 minutes, or until firm and golden brown.
Either serve warm, or transfer to a rack to cool. Store in an airtight container.
Brownies with red berries coulis (made by Lisa!)
INGREDIENTS
140 grams plain flour or all purpose flour
20 grams cocoa powder
200 grams caster sugar or granulated sugar
80 ml vegetable oil
1 teaspoon vanilla extract
200 grams dark chocolate, melted
240 ml milk
75 grams chocolate chips, optional
INSTRUCTIONS
Preheat the oven to 180 C standard / 160 C fan-forced. Line an 8-inch square baking tin with baking or parchment paper.
In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.
Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate chips and mix gently.
Transfer brownie batter to pan and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.
Thank you Marnie for the pictures!
Grow Dundee 