Kitchen Garden Cooking


Broad Bean Dip and_Salad_recipes


Choko pilaf


2 onions

3 cloves of garlic

3 chokos


4 stalks and leaves of celery

1 packet of tempeh

2 cups of jasmine rice

Olive oil

Salt and pepper

  1. Dice onion and cut garlic very fine.
  2. Cut chokos into small pieces (approx. 2 cm x 2 cm).
  3. Cut parsley and celery stalks and leaves into small pieces.
  4. Cut tempeh into small pieces (approx. 1 cm x 1 cm)
  5. Wash rice – rinse 4 times in cold water
  6. Put olive oil into a large pot, when the oil is heated, add onion and sauté.
  7. Add garlic and then after 1 minute add celery, parsley and chokos.
  8. Stir in olive oil and sauté.
  9. Add tempeh and cook for a another 4-5 minutes.
  10. Add rice (but not water yet). Stir the rice – it will become a bit sticky which is ok. Just keep stirring with other ingredients for 2 – 3 minutes.
  11. Add 4 cups of boiling water and stir.
  12. Cook with a lid on for 15 – 20 minutes (don’t lift the lid if you can help it). Cook at a low temperature, just simmering – too hot and it will burn on the bottom.
  13. It is cooked when the rice is tender and water has been absorbed by the rice.
  14. Add salt and pepper.
  15. Enjoy with salad or just how it is!

Amaranth and ricotta pie

Make the pastry

200 gr plain flour (or spelt flour)

1.5 tablespoons olive oil

½ teaspoon salt

½ cup cold water

Mix ingredients together. Turn onto floured table and knead for approximately 3 minutes until pastry is smooth and pliable. Put in a bowl, cover with a clean tea towel and refrigerate for 2 hours.

Turn the oven on – 200 C and lightly oil a pizza or baking tray

Prepare the amaranth (or spinach or sliverbeet or kale)

Pull or remove the leaves from the stalk and wash.  Pour boiling water over the leaves and leave for a minute. When the leaves are soft, drain the water.

Prepare the filling

In a bowl add:

1 egg

150 – 250 grams ricotta cheese (or mix with fetta or pecorino)

1 leek or onion – sliced/diced and sautéed in olive oil

Fresh herbs from the garden

Prepared amaranth – slice roughly

Salt and pepper

Make pies

Flour the table.  Roll out the pastry.  It is a little difficult to start with but gets easier!  Turn the pastry every minute or so and roll again.  Roll until the thickness is right for you.  Thinner or thicker are both okay.  You can choose to make small pies or one large one.  If you make a large one, roll out 2/3 and save 1/3 for a top piece.

For small pies, roll out a piece, place mixture in the middle and then fold up the sides.  Where the pastry overlaps from each side put a little water to help the pieces stick together.

Prick with a fork, brush with olive oil and bake in the oven for approx. 15 – 20 minutes.

Enjoy with tomato salad!

Adapted from Stephanie Alexander’s Silverbeet and potato torte.