Hi everyone 18/4/2012
Hope you have all been enjoying the gorgeous autumn weather – some compensation for the non event that was summer this year. Easter was just stunning here in Kapiti and I was able to tick another adventure off my “bucket list”. Went for a hot air balloon flight which was very exciting. We ascended from Levin, headed South over Lake Papaitonga and landed in a paddock somewhere at Ohau.
The poor summer played havoc with the stone fruit crops, didn’t see much of the usual glorious peaches, plums, apricots and nectarines this year.
This edition covers deliveries for next week – Anzac Day falls on Wednesday so no dispatching or delivery that day. Also a note on protein and a great protein powder I have access to, plus a couple of favourite soup recipes.
Deliveries next week:
Normal Wednesday deliveries will arrive
Tuesday 24th April – orders will go in on Sunday
22nd and be dispatched Monday 23rd.
Normal Thursday deliveries will arrive
Friday 27th April – order will go in on Wednesday
25th and be dispatched Thursday 26th.
Silverbeet Soup with Sour Cream
500 grams silverbeet
30 grams butter
1 small onion finely chopped
1 medium sized potato, diced
2 cloves garlic roughly chopped
800 ml vegetable or chicken stock
Wash silverbeet and finely slice stalks and leaves. Melt butter in pot and sweat onions and garlic. Add the silverbeet stalks and potatoes and cook for five minutes over low heat so veges don’t brown.Add the leaves and simmer until all veges are tender. Puree the soup with a stick blender or in a food processor and season.Mix some sour cream through and adjust seasoning.Serve with fresh lemon.
Makes 4 to 6 portions
Leek & Potato Soup
4 leeks, prepared
2 tbs butter
4 medium size potatoes
2 cups chicken stock or water
Salt to taste
Freshly ground black pepper
2 cups milk or 1 cup milk and 1 cup cream
2 tb chopped parsley or chives
Slice the leeks finely and sauté in butter until soft. Peel the potatoes and cut into thin slices. Add to the leeks with the stock, bouquet garni, salt and pepper. Simmer gently until the vegetables are tender. Remove bouquet garni. Put soup through a blender or fine sieve. Return to saucepan and add the milk or milk and cream. Reheat gently.
Pour into bowls and garnish with parsley or chives.
Vegetarian Protein Powder
Humans need 1 gram of protein daily for each kilo of body weight. In all the questionnaires I have seen, it is rare to find someone who actually gets this amount daily. Vegetarians in particular need to be creative to ensure adequate protein intake and this new protein powder made from soy, wheat & pea is perfect for the job. A protein shake makes the perfect breakfast
All for now,
Regards – Lorraine