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MEAL PLAN LARGE FRUIT & VEG BOX ODDBOX Contents: 11Th - 17Th November 2020 BREAKFAST LUNCH DINNER TIPS

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MEAL PLAN LARGE FRUIT & VEG BOX ODDBOX Contents: 11Th - 17Th November 2020 BREAKFAST LUNCH DINNER TIPS MEAL PLAN LARGE FRUIT & VEG BOX ODDBOX contents: 11th - 17th November 2020 BREAKFAST LUNCH DINNER TIPS Baked avocado boat Spicy carrot hummus Cabbage holishkes (cook For the cabbage holishkes: Traditional Jewish stuffed cabbage. Remove core from cabbage compost! Place the whole head in a large saucepan filled with boiling salted water . Cook for 3 double quantities) minutes, until softened enough to pull off individual leaves. Use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. In a bowl, mix grated onion, eggs, rice, salt and pepper. Place some of the mixture on each cabbage leaf and roll into DAY 1 little parcels. In an oven dish, add a sauce made from chopped tomatoes, onion, grated apple, lemon juice, sugar, raisins, salt and pepper. Chop any remaining cabbage leaves and place over the sauce. Arrange cabbage rolls, seam-side down, on top of the chopped cabbage leaves. Cover and cook at 180C for 1.5 hours or until filling is cooked and cabbage is tender. Kiwi jam Cabbage holishkes Savoury apple tart (cook For the savoury apple tart: Thinly slice the apples. Roll out the puff pastry and press into a tart dish. Line the dough with parchment paper and top with pie weights or dried beans. Bake at double quantities) 180C for 20 minutes. Remove the parchment and weights. Continue baking for 10 minutes, until the crust is golden brown and crisp. Meanwhile, in a pan, cook sliced onions until lightly DAY 2 browned and starting to caramelise, then remove from heat. In a bowl, stir together crème fraîche and mustard and spread evenly over the crust. Sprinkle it with blue cheese and thyme. Arrange the apple slices and onions on top. Add a little more cheese and season with salt and pepper. Bake for 15 minutes, until the pastry is golden and the cheese is melted. For the purple sprouting broccoli tempura: Separate the sprouting broccoli into spears - keep all Clementine cake Savoury apple tart Purple sprouting broccoli the stems too. Make a tempura batter from flour, egg and iced cold water. Dip the broccolis DAY 3 tempura into the batter and fry in vegetable oil until crispy and golden. Place on a rack to remove excess oil and sprinkle with sea salt. Honey roasted plums Yu choy sum Pepper alfredo (cook For the pepper alfredo: Cut the peppers into quarters and place into an oven tray, skin side up. Add to the oven on grill mode at 200C for 10-15 minutes. Meanwhile cook sliced onions double quantities) and chopped garlic in olive oil until tender. Place the peppers and onion mixture in a food DAY 4 processor and blend until puree consistency. Melt a little butter in a saucepan, add the pepper mixture along with vegetable stock and creme fraiche. Season to taste and serve with pasta. Kiwi jam Pepper alfredo Scalloped potatoes (cook For the scalloped potatoes: Use a mandoline or a sharp knife to slice the potatoes - keep the skin on. In a saucepan, sauté onion and garlic in butter until softened. Then stir in flour to form a double quantities) roux and help to thicken the sauce. Pour in the stock, milk, and season with salt and pepper. Cook the sauce 3-5 minutes, continuously stirring. Spread half of the sliced potatoes in an even DAY 5 layer on the bottom of an oven dish. Top evenly with half of the white sauce. Then sprinkle with grated cheddar cheese. Top evenly with the remaining sliced potatoes, the other half of the white sauce, and more cheddar cheese. Cover with foil and bake for 30 minutes. Then remove the foil and bake uncovered for 30 minutes, or until the potatoes are cooked through and the cheese on top is nice and golden. Clementine cake Scalloped potatoes Beetroot tortillas (cook For the beetroot tortillas: Separate the beetroot from the leaves - keep the leaves. Cook the whole beetroots in boiling water until tender. In the meantime, wash the beetroot leaves and roughly double quantities) chop. Cook in a pan with olive oil, garlic, lemon juice, salt and pepper. Puree the beetroot in a food processor. Place in a bowl along with flour, salt and yoghurt. Knead the mixture into a DAY 6 dough, then cover it with a clean tea towel and let it sit for 30 minutes. Take a little bit of oil in your palms and divide your dough into equal balls. Sprinkle flour over your work surface and roll them into large flat circles - as thin as possible. Cook in a hot pan for about 1 minute on each side. Serve with the saute beet greens and a dollop of yoghurt. Honey roasted plums Beetroot tortillas Spicy carrot hummus For the spicy carrot hummus: Place the whole carrots - with the skin on into a piece of foil. Add a couple of tablespoons of water and tightly wrap foil around the carrots. Roast at 200C for 40 minutes, until very tender. Place in a food processor along with chickpeas, tahini, lemon juice, DAY 7 garlic, harissa, cumin and salt. Blend until the mixture is smooth. Then stream in a little olive oil - continue to process until hummus is very light and creamy. You can also use a little water. Serve on toast. Make it on day 1 - keep in the freezer for day 7. OTHER INGREDIENTS YOU MIGHT NEED: MORE TIPS FOR THIS WEEK’S BOX: Onion, eggs, rice, salt, pepper, olive oil, chopped For the baked avocado boat: Cut avocado in half, remove pit. Add egg to the middle of the avocado. Sprinkle it with salt, pepper, garlic powder and smoked paprika. Bake at 190C for 15 minutes or until the egg is set. tomatoes, lemon, sugar, raisins, puff pastry, creme For the yu choy sum: Cook the choy sum in boiling water for 3 minutes and drain. In a saucepan, add oil, sesame oil and minced garlic. Cook for a few minutes and add soy sauce. Stir to combine and pour over the choy sum. fraiche, mustard, blue cheese, thyme, flour, garlic, For the kiwi jam: Peel and coarsely chop the kiwis. Place in a bowl, add sugar and lemon juice. Mix well then place into a saucepan and bring to a boil. Simmer for 10 minutes, and mash the kiwis with a potato masher or the back of a spoon until they vegetable stock, pasta, butter, milk, cheddar, reach the consistency you like. yoghurt, chickpeas, tahini, harissa, cumin, garlic For the clementine cake: Zest he clementines, keep aside. Segment the clementines and add to a saucepan with a little water. Simmer for 15 minutes, then use a hand blender to puree. In a bowl, make a batter from eggs, sugar, ground almond and powder, smoked paprika, sesame oil, soy sauce, baking powder. Add the cooled clementine puree and clementine zest. Mix to combine and pour into a greased cake tin. Bake at 180C for 45 minutes. bread, ground almond, baking powder, ricotta. For the honey roasted plums: Halve the plums and place skin side down into a baking dish. Drizzle with olive oil and honey. Bake at 180C for 5-10 minutes, until juicy and warm. Serve with ricotta on toast..
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