Hi everyone 15/09/2011
It seems a long time since I have composed a newsletter – and it is (apart from an emergency memo from a winter fairyland last month).
This edition will feature a couple of recipes, a soup which my neighbour Wendy dropped in (yes the same awesome lady who sent out the emergency memo last month), and a vege frittata which I haven’t tried yet but sounds a bit decadent.
Also some details of the Vegetarian Society Festival – The Organic Connection is having a stand again this year and it would be great to see any customers there.
And some snippets about other product lines which I have access to.
Vegetarian Society Festival
The Vegetarian Food and Lifestyle Festival will be held on Saturday October 1st at St. Johns in the City (corner Willis & Dixon Sts) from 10 a.m. to
4 p.m. $5 entry for adults or $10 for a family. There will be over 20 stall holders showcasing vegetarian and vegan cuisine, products and services, guest speakers, films and cooking demonstrations with special guest Rob Jacobs from televisions NZ Master Chef programme.
For more information go to www.vegetarianfestival.org.nz
Peel and cook 3 medium potatoes, 3 pieces of kumara and 3 of pumpkin (pieces all about the same size). Let cool slightly and cut into ½ cm slices.
Line a large heavy ovenproof dish with baking paper. Layer the cooked vegetables into the pan until they are all used. Top this with a bunch of silverbeet finely sliced and 1 ½ cups of corn kernels.
Whisk together 8 eggs, 2 cups of cream, 1 dessertspoon mustard and 1 teaspoon salt. Pour this mixture over the vegetables then top with ground pepper and cover generously with about 2 cups of grated cheese.
Bake in a low oven, 100 degrees celcius for 3 hours. Slow cooking will ensure the eggs don’t separate and get watery.
Curried Pumpkin & Kumara Soup
Cut up in similar size pieces an equal quantity of kumara and pumpkin (buttercup or butternut will do equally well). Add 2 medium onions sliced.
Make a chicken stock using 1 teaspoon stock powder (Maggi or similar) to 1 cup boiling water
sufficient to fill pan 30 or 40 cm above the veges.
Add pepper, salt and curry powder to taste.
Cook till veges are soft then blend until smooth.
For a really thick soup serve as is, or thin to desired consistency using milk or water.
I have mentioned in a previous newsletter that we have access to additive free, fully certified organic fruit wines from Celtic Winery. Drinking these wines is a unique experience, great flavours, great strength, and a lovely mellow aftertaste.
If anyone is interested in home delivery please let me know and details on prices, minimum quantities etc. will be supplied.
Anyone concerned about diabetes, high blood pressure, high cholesterol, obesity, ageing, or just plain would like more energy??
I have run into a programme which is having great results for many people including me. If you would like more information please advise.
All for now – regards – Lorraine