Garden to Table
Vegetarian Kale Soup
Ingredients:
2 Tbsp olive oil
I yellow onion iced
2 cloves garlic, crushed
1 bunch Kale stems removed ripped into bite sized
pieces,
8 cups of water
6 tsp of vegetable bouillon powder
1 can diced tomatoes
6 potatoes cubed
1 can cannellini beans drained
1 Tbsp Italian seasoning
1 Tbsp dried parsley
Salt and pepper to taste
Method:
Heat Olive oil in large soup pot. Add onion and garlic cooking until soft. Stir
in kale and cook until wilted (about 2 min) Add all remaining ingredients.
Bring to a boil. Turn heat to medium and
simmer about 20 min. until potatoes are tender.
Basic Scones
Ingredients:
2 cups flour
4 tsp baking powder
½ tsp salt
50 grams butter
¾ - 1 cup milk
Method:
1.
Mix flour, baking powder and salt in
large bowl.
2.
Cut in the butter until the mixture
resembles fine crumbs. Make a well in
the centre.
3.
Pout the milk in and mix quickly
until mixture forms a soft dough.
4.
Turn dough onto lightly floured
table.
5.
Roll or press out to 2 cm thickness
(do not press too hard.
6.
Cut into 5cm rounds or squares and
place on greased or paper lined baking tray.
Brush with milk to glaze
7.
Bake at 230 degrees for 10 minutes.
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