Spaghetti Bolognaise
 Ingredients:
700g lean mince beef
3 rashers rind-less middle bacon
1 onion, finely chopped
2 teaspoons garlic
2 beef stock cubes, crumbled
1 tablespoon fresh herbs eg, basil, thyme, sage, oregano
1/2 cup tomato paste or puree
400-500grams fresh tomatoes, chopped
freshly ground black pepper & salt to taste
Heat oil in a large frying pan. Add the
bacon and fry until coloured. Add the onion & garlic cooking until the onion is
softened.
Add the mince. Cook until the mince has changed colour.
Add remaining ingredients. Simmer gently for 5-10 mins.
Serve with spaghetti and green salad. Top with basil and
grated cheese and enjoy!
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posted 9 Jun 2011 16:06 by Katie@oakdale-organics.co.nz
Instead of having the old stand by of meat and 3 veggies, today I am going to inspire a little something different. But really it is the same. Rather than keeping the veggies whole let's whip them up into a tasty MASH!
Depending on the size of family please adjust the recipe to suit yours. The following will serve a family of 4.
5 potatoes 3 parsnips 2 celery roots with the stalks removed
Roast these along side your favourite meat in the oven. When tender remove from pan and place in food processor or blender. Add 1/2 cup of cream or milk 1/2 cup of the juice from the bottom of the roasting pan 1 tablespoon of butter Blend ingredients together Add salt and pepper to taste
you can always add herbs and spices to make this mash a wee bit more fancy- think oregano, rosemary, french or english thyme! |
posted 26 May 2011 13:21 by Katie@oakdale-organics.co.nz
One of my all time favourite meals is curry! YUM! They're all delicious, but the one that is in my heart of hearts is Thai Green Curry. She is so sweet and spicy- what more could you want? As a veggie lover I tend to stray away from the traditional style of Thai Green Curry and instead I add as many fresh veggies I can to the pot!
Fresh broccoli, carrots, coriander and lemongrass make this dish a true delicacy, so head to your garden and start to gather all the ingredients.
1-2 tablespoons of vegetable oil
1 tablespoon of soft dark brown sugar
2 lemongrass stalks
1 eggplant
1 head of broccoli
1 carrot
1 onions
2 cloves of garlic
1 can of coconut milk
1 tablespoon Thai fish sauce
coriander
1 lime
2 tablespoons of green curry paste
(And as always you can add ant type of meat to this dish or some cubed tofu) Heat the oil in a wok or large frying pan
Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stir in the lemongrass (pound with mallet or something similar to really extract the flavours)
Reduce the heat slightly
Add the coconut milk (a little at a time) and fish sauce and bring to a simmer
Add all vegetables and continue cooking for 25-30 minutes until thickened slightly
Serve with over rice and top with a squeeze of fresh lime and chopped coriander!
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posted 13 May 2011 12:45 by Katie@oakdale-organics.co.nz
When the weather turns colder all I can think about is which soup to make- meatball soup, pumpkin soup, tortilla vegetable soup....my mind is in a bit of a race.
Today I am going to share my tortilla vegetable soup. I feel the key ingredient to soup is fresh herbs. So, head out to your garden and grab some lovage, oregano, coriander and parsley!
Tortilla Vegetable Soup
1 Tablespoon of olive oil 6 cups of water or chicken/beef stock 2 teaspoons of chili powder 1 onion (chopped) 3 stalks of celery (chopped) 1 capsicum (chopped) 3 potatoes (chopped) 1 courgette (chopped) (any other veggies you fancy!)
2 1/2 teaspoons fresh oregano (chopped) 3 teaspoons fresh parsley(chopped) 1 teaspoon lovage (chopped) salt and pepper to taste
1 1/2 cups of tortilla chips or 2 tortillas baked until golden brown and cut into thin strips 1 cup of shredded cheese couple sprigs of coriander
In a large sauce pan add olive oil, onions, and celery. Saute until translucent (about 3 minutes) Add chili powder, lovage, parsley, and oregano and stir until fragrant (about 1 minute). Add water or chicken/beef stock and the rest of your veggies and bring to a boil. Reduce to a medium heat and let simmer until veggies are tender. Add chicken if you would like and Ta-Da! Soup is ready!
Once the soup is served into bowls top with tortilla chips, a sprinkle of cheese and a sprig of coriander. It's gorgeous and fabulously tasty! |
posted 5 May 2011 22:40 by Katie@oakdale-organics.co.nz
Hello All! The recipes are back and better than ever!
I'm going to share a little favourite of mine. It's a perfect side dish to keep in your back pocket because it's a bit out of the ordinary, but super duper tasty! So go on, head out to your garden and pick a cabbage!
Quick Kim Chee
1 medium cabbage 6 cups of warm water 2 teaspoons of salt
Slice cabbage thinly in long strips. In a large bowl add cabbage, then salt, then water. Let sit for 10 minutes. While the cabbage sits in another bowl start the dressing!
2 green onions (chopped) 1 small red chili (chopped) 5 cloves of garlic (chopped) 1 Tablespoon ginger root 1 1/2 Tablespoons of Sesame oil 1 Tablespoon maple syrup 1 teaspoon salt 1/2 teaspoon cayenne pepper
Mix these ingredients together in a separate bowl. Once the cabbage is drained and tender pour dressing on top. Mix together well and let it sit for roughly 5 minutes. And there you go- Quick Kim Chee! (sometimes for a quick dinner I make this along side fried rice- YUM!)
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posted 24 Mar 2011 12:59 by Katie@oakdale-organics.co.nz
This has been an all time favourtite of mine and I am so happy to share it with you all! It's the perfect dessert- something sweet and not over filling. A little of this treat goes along way- so be mindful when slicing pieces of this fabulous pie. Raw Fruit Pie Crust 1/2 cup of dates 1 cup of nuts (pecans are recommended, but I just made this last week with a beautiful selection of mixed nuts and it was fabulous!) -If you would like a thicker crust, just double the ratios Soak dates for 5 - 10 minutes or until soft to touch Blend dates in food processor or blender and remove Chop nuts in food processor or blender, once they are chopped to your liking add dates and mix together Line pie dish with this mixture as you would a pie crust Place in freezer Filling 4 bananas Whip bananas in food processor or blender Poor into pie crust Place back into the freezer Keep in the freezer for roughly 1 - 2 hours, you want it to be firm and easy to slice Topping Select your favourite season fruit and slice thin (I love kiwi fruit, bluberries, mango, and strawberries- the variety of colour makes this pie BEAUTIFUL!) Remove pie from the freezer 30 minutes prior to serving Arrange sliced fruit in anyway you like- and serve! With every bite relish in the enjoyment that this dessert made from nuts and fruit- YUM! -I would love to thank my dear friend Mandy for sharing this recipe with me years ago. Over the years of being neighbors we created a few dairy free dessert treats and I can't wait to share them with you!
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posted 17 Mar 2011 15:23 by Katie@oakdale-organics.co.nz
This dish appeals to most people because it is so versatile- its like a personal little creation. If you love broccoli- add it to the recipe. If you love lamb or chicken, toss it in! Below is what I would consider the basics- so start from here and add your personal touch to it!
This recipe makes 4 servings
2 tsp olive oil 1 tsp toasted sesame oil 1/3 cup diced carrots 1/3 cup diced capsicum 3 cups cooked rice- cooled 1/3 cup peas 1/2 cups chopped green onion 1 tsp salt 2 eggs
Heat oils in a skillet and saute carrots and capsicum for 1 minute. Add rice and stir fry 1 minute, then add rest of ingredients and stir fry for another minute or two. Whip eggs in a bowl and drizzle over the top and fold in until egg is cooked.
Serve in bowls and top with coriander, chives, or any other tasty herbs from your garden!
Enjoy! |
posted 10 Mar 2011 11:18 by Katie@oakdale-organics.co.nz
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updated 10 Mar 2011 12:08
]
Pick the last of your peppers, snip some stems of coriander, and grab some tomatoes!
I am going to introduce you to the one and only PICO DE GALLO!
I love, love, love this salsa. It is so versatile! Make some tacos, whip together a salad, grab a bag of chips, toast and eggs in the morning- you name it pico de gallo will make it taste better!
1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
2 or 3 jalapeño peppers, seeded and finely chopped
½ cup fresh coriander leaves, chopped
1 tablespoon limejuice
Salt to taste
*you can always take out the spice of jalapeno peppers and replace with avocado! YUM!
Get out to your BBQ grill up some veggies or meat, wrap it up in a tortilla and top with this yummy refreshing salsa! It beats anything from the supermarket- PROMISE!
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posted 3 Mar 2011 15:49 by Katie@oakdale-organics.co.nz
I love this recipe! I was inspired to make it at home after tasting something similar at a restaurant. So, it is a bit made up but whenever I make it everyone LOVES IT! I think because of the medley of flavours that compliment each other so well. The best part is it looks as good as it tastes! And if you want to make it look even fancier try using a few Chioggia Beet Roots- they are a beautiful red and white swirl of colour and taste delicious!
I have made this salad two ways: roasted beet root and boiled beet root. It all depends on your personal preference.
6-8 servings
2 teaspoons olive oil
1/8 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onions
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 lb fresh rocket leaves washed
3 ounces fresh goat cheese, crumbled
Directions for Roasting:
Preheat the oven to 350 F. Cut beets into quarters and place in a roasting dish drizzled with olive oil.
Bake at 350 degrees until tender, about 1 1/2 hours.
Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
Directions for Boiling:
Place beets in pot and boil for 30 - 40 minutes or until tender. Run under cool water to remove skin. Allow to cool Thinly slice the beet root keeping the beautiful circular shape.
Last Steps:
Place in a large mixing bowl with onion and olive oil, red wine vinegar, salt and pepper.
Let sit at room temperature at least 1 hour.
Just before serving, arrange the rocket leaves in individual bowls, plates or on a large platter.
Arrange the beets on top and crumble the goat cheese over.
Enjoy your salad! |
posted 24 Feb 2011 10:48 by Katie@oakdale-organics.co.nz
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updated 26 Feb 2011 20:45
]
Basil. Basil. Basil. She is such a sweet refreshing treat! Especially when she is chopped and mixed with cheese, nuts, and olive oil! When this happens her name changes.....she becomes PESTO! There are various ways to make pesto.....but I always try to use what I have in my pantry. If I don't have pine nuts.....cashews will do just fine. You can make a tasty pesto pasta and top it off with some freshly picked tomatoes from the garden- it's like summertime on your plate! Pesto Recipe
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt Another little tip I picked up from my friend Pat in Northern California is to freeze pesto. I find her a true genious for this tip and I am happy to pass it along to you. Take a muffin tin and place muffin wraps in each pod. Spoon out extra pesto into each pod and place into freezer. Remove after they are frozen solid. You can save for them for a rainy winter day when your taste buds need a change from caseroles and soups!
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posted 17 Feb 2011 19:11 by Katie@oakdale-organics.co.nz
[
updated 17 Feb 2011 19:47
]
Happy Friday!
Welcome to Oakdale Organics recipe page!
I am honoured to share my favourite recipes as well as try new ones with you throughout the year. Please feel free to post comments and let us know how the recipes turned out for you. And most of all share some of your favourites- and if you are daring spill a few family recipes- we would be happy to incorproate them into our Oakdale Family!
For the past weeks I have been pulling courgettes by the handful from my garden patch. I have been adding them to EVERYTHING! My morning potatoes, scone mixes, stuffing them with tomato's and yummy cheeses, anywhere you can imagine a courgette in a recipe- it has been there! We are about over them in our household, but I know that in a few months when the weather cools and my garden is sparse I will be dreaming of the past days when these green versitile wonders were a plenty.
I have two recipes to share with you and I hope you enjoy them as much as I do!
The first is perfect for a weekend lunch or a tasty little appetizer with friends.
Courgette Sandwich
Ingredients for 2 sandwhiches
3 Tbsp olive oil 2 medium courgettes 2 garlic Cloves, sliced 1/4 tsp salt 1/8 black pepper 1/4 tsp chopped fresh Rosemary 1 tsp sherry wine vinegar 1 tsp Parmesan Cheese 2 rolls (focaccia if you have it) 4 slices of tomato
Heat oil in a skillet and saute courgette, garlic, and salt until there is some browning on the skillet bottom. Add Sherry vinegar and stir while scrapping the bottom of the skillet. (this is the lovely method of deglazing) Remove from heat and stir in Rosemary. Sprinkle on the Parmesan. Place courgette mixture on rolls, top with tomato and serve warm!
Courgette Chocolate Cake
Ingredients for a loaf cake or muffins
2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 1/2 cups vegetable oil 3 cups grated zucchini 3/4 cup chopped walnuts
Preheat oven 175 degrees C. Grease and flour a 9x13 inch baking pan or muffin tin.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
****If you are vegan substitute you can always replace oil with applesauce and eggs with bananas!
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