Organic Recipe
Every season we will bring you, courtesy of Daphne Lambert, three
organic recipes, an organic starter, organic main course and organic dessert. All of which use seasonal
 organic produce. Daphne Lambert is a chef and
nutritionist who has explored the relationship between the food we eat and our
health for many years. She is the chef at
Penrhos
organic restaurant and the guiding light behind the
Green
Cuisine School of Food & Health. Daphne believes passionately in eating
food as it becomes available in tune with the natural rhythm of the year.
Spring Recipe
Beetroot Soup with blini & beetroot relish
1½ lb beetroot, peeled and chopped
1 medium onion, peeled and chopped
1 potato, peeled and chopped
2 oz butter (50g)
2 pints vegetable stock (1.2 litres)
Salt/pepper
Parsley, chopped
Melt the butter in a thick-bottomed pan and stir in the beetroot, onion and potato. Cook gently for 5 minutes. Add the stock and bring to the boil. Simmer gently for 45 minutes. Cool slightly then sieve or blend until smooth, return to the pan and heat through.
Divide between four bowls and garnish with fresh parsley.
Serve with blini and a beetroot relish
Avocado & Spiced Lentil Salad
4 oz sprouted green lentils
2 tomatoes peeled, seeded & diced
1 spring onion, finely sliced
1 clove garlic, finely diced
2 teaspoon lemon juice
1 tablespoon olive oil
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon cayenne
2 avocado
A selection of salad leaves (rocket, garden cress, spinach, cos, mizuna)
Combine the green lentils, tomatoes, spring onions and garlic in a bowl. Mix the lemon juice, olive oil,
curry powder, cumin and cayenne together and pour over the lentil mixture. Cut the avocado's in half,
remove the stone and peel. Divide the salad between four plates. Place an avocado half with the hole
uppermost in the middle of each salad, pile the lentils into the cavities and serve.
Wholemeal Soda Bread with Oatmeal
14 oz wholemeal flour
4 oz oatmeal
1 teaspoon bicarbonate of soda
½ teaspoon salt
2 oz butter
½ pint sour milk
Oven 200°C
Put the dry ingredients into a bowl and rub in the butter. Add enough sour milk to make a dry but spongy dough. Turn onto a floured
board and divide into two, shape into two loaves, score the top and bake in a preheated oven 200°C for 30 minutes.
Jerusalem Artichoke, Oyster Mushroom & Hazelnut Salad
3 oz whole hazelnuts
1 small head of frisee
1 bunch watercress
4 oz lambs lettuce
8 large Jerusalem artichoke
½ lb oyster mushrooms
2 tablespoons olive oil
1 teaspoon chopped thyme
1 dessertspoon chopped parsley
4 tablespoons hazelnut oil
1 teaspoon balsamic vinegar
Salt & pepper
Oven 200°C
Put the hazelnuts on a tray and bake in the oven until the skins go dark brown and crack. Remove and tip into
a tea towel gather up the sides and rub the nuts together to remove the skins. Open the tea towel and pick out the
skinned nuts. Roughly chop the nuts and set on one side. Pick over the frisee, watercress and lambs lettuce, wash,
wrap in a cloth and refrigerate.
Peel the artichokes into smooth barrel shapes dropping them into cold water with a squeeze of lemon juice as you
prepare them. Cut into ¼" rounds and steam for 5 minutes, remove.
Sauté the oyster mushrooms in the olive oil and when golden add the herbs and remove from the heat. Arrange the
salad leaves on four plates. Arrange the oyster mushrooms on top then the Jerusalem artichokes. Scatter over the
nuts. Whisk the hazelnut oil and balsamic vinegar together, season and pour over and around the salad. Serve
immediately
Rhubarb-almond cake
Serves 10
1 lb rhubarb, washed & cut into 11/2" pieces
¼ teaspoon cinnamon
zest of 1 orange
juice of ½ orange
12 oz butter (soft) plus extra for greasing
14 oz sugar
6 eggs
6 oz ground almonds
6 oz self-raising flour
1 teaspoon baking powder
Grease & line a 25cm (10") round cake tin with parchment paper. Cover the bottom thickly with rhubarb, sprinkle
over the cinnamon, orange zest and orange juice. Place butter, sugar, eggs, ground almonds, self-raising flour and
baking powder in the bowl of an electric mixer and beat for 2 mins. Pour the mixture over the rhubarb and bake for 40 mins on 180°C/350°F/Gas 4 or until firm.
Turn out and serve with Greek yoghurt or rhubarb puree.
Check out the
food section for the
places to buy fresh organic produce. |
