Soup in Oak Serving Board

MISO CARROT SOUP | WINTER
Serves 4

 

SOUP

1 brown onion, peeled and chopped
3 cloves Garlic, peeled and chopped
1 tbsp sesame oil
5 cups of peeled and chopped tender carrots (Try use baby carrots if you can, I find the larger carrots aren’t as sweet!)
5 cups Stock (Depending on how thick you like it)
1 can coconut milk
5 cm fresh ginger
3 tbsp Miso
1 tsp Soy sauce

GARNISH

Small bunch of fresh coriander
Toasted peanuts, chopped
Toasted coconut flakes

Add the coconut flakes/peanuts to a hot pan and toast by stirring continuously until lightly browned. Set aside to cool before adding to the soup.

Heat the sesame oil in a medium size pot, add onion and sweat until tender and translucent. Add the garlic and ginger and stir for a few minutes. Add the carrots and cover with stock.
Bring to a gentle simmer and cook, covered with lid slightly ajar, for about 25 -30 minutes.

Once the carrots are soft, remove from heat and blitz with a stick blender or in a food processor, being careful with the hot liquid!
Return to the pot, add the coconut milk, & soy, and cook very gently over a low heat until coconut milk is completely combined. Remove from heat and stir in the miso paste until well combined.

TO SERVE

Before serving garnish with fresh coriander, toasted peanuts, toasted coconut or even some fresh chilli!

 

 

VIBRANT BEETROOT HUMMUS | SPRING
Serves 6

 

BEETROOT HUMMUS

300g beetroot, peeled
1 ¾ cup cooked chickpeas
¼ lemon juice
Generous pinch salt and black pepper
2 chunky cloves garlic
2 tbsp tahini, heaped
¼ cup good quality extra virgin olive oil

Preheat oven to 200°C.
Wrap beets in foil, drizzle with a bit of oil, sprinkle with salt and wrap tightly. Place in a roasting dish and roast for one hour until tender. Remove from the heat and let them cool in the foil (in the dish) for 20 minutes.

Once cooled, quarter the beets and place in food processor, along with all of the other ingredients except the olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

TO SERVE

Serve on sandwiches, on a cheeseboard, with crackers or thin out with water to make a striking salad dressing!

 

FRENCH TOAST WITH STRAWBERRIES & CRISPY BACON | SUMMER
Serves 6

 

BACON

400g streaky bacon

Line a baking sheet with foil.
Lay bacon in a single layer on the foil.
Put into a cold oven and set to 180C.
Bake for 15-25 minutes or until done to desired crispiness.

FRENCH TOAST

4 eggs
1 cup milk
pinch salt
8 slices sourdough bread, cut into chunky slices

GARNISH

Butter, room temperature
200-400g mixed berries, washed and hulled
Maple syrup or honey to drizzle

INSTRUCTIONS:

Whisk together eggs, milk & salt in a baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of the bread are well coated.
Heat oil in a large frying pan over medium high heat and place soaked bread slices into the pan. Cook until golden brown on each side (about 2-3 minutes).

TO SERVE

Serve hot from the pan with crispy bacon, butter, berries & a good drizzle of honey/syrup.

 

WARMING ROAST VEG SALAD |AUTUMN

Serves 6

 

BARLEY

1 cup raw barley or bulgur wheat
2 – 3 sachets or cubes of your favourite stock
2 ½ cups water

Bring barley and broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes before straining through a colander. Set aside.

ROAST VEG

± 400g Root vegetables (Sweet potato, beetroot, parsnips etc)
2 Red onions, quartered
200g Baby carrots
3 tbsp vegetable or coconut oil
Salt & pepper, to season
A few sprigs of fresh thyme

Preheat your oven to 200C.Peel and cut your chosen veg into chunky cubes, keeping the baby carrots whole.
Pour the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Place into heated oven for 45-55 minutes, until veggies are cooked through and fork tender.

• Note: you can use any seasonal veg for this salad and adapt it to what you have available. Keep in mind that the smaller you cube your vegetables, the faster they will cook.

DRESSING

1 ½ cup loosely packed mixed soft leaf herbs such as flat leaf parsley, basil, dill, sage etc.
2 medium cloves garlic (about 2 teaspoons)
¼ cup apple cider vinegar
1½ teaspoons honey
¾ cup extra virgin olive oil
Salt and freshly ground black pepper

Combined all of the ingredients, except the oil, into a food processor and blitz until it forms a paste. Slowly add the olive oil to emulsify the dressing.

SEEDS

100g pumpkin Seeds
100g sunflower seeds

TO SERVE

Add the seeds to a hot pan and toast by stirring continuously until lightly browned. Set aside to cool before adding to salad.

Assemble the salad by layering the veg & barley, top with dressing and seeds and serve with your next braai, roast dinner or as a hearty lunch on its own.