Garden to Table recipes 16 February

                      Garden to Table Recipes 
                                16 February

Beetroot Hummus

Ingredients

4 Beetroot

1 can chick peas

3 tablespoons tahini

½ cup olive oil

¼ cup of water

½ tsp cumin

2 cloves of garlic

2 tbsp lemon juice

Simmer beetroot for 45 min. in boiling water, drain cool, peel and grate. 

Using hand blender mash chick peas.  Add beetroot and all remaining ingredients.  Blend well with hand blender.

Place in serving bowl ( cereal bowl) and place on back bench

Clean up work surfaces and wash equipment.

Flat Bread Tortillas

Ingredients

2 cups plain flour

1 ½ tsp baking powder

1 teaspoon salt

2 teaspoons vegetable oil

¾ cups warm milk

Method

Mix together flour, baking soda, salt and oil.  Slowly add warm milk.  Stir until loose sticky ball forms and knead for 2 minutes.  Place back in bowl and cover with tea towel to rest (about 20 min.).  Break into 8 balls. Roll in hands to make smooth.  Sprinkle table top with flour then roll balls into circles approx. ¼ - ½ cm thick.  Pat off excess flour and dry fry for approx. 1 minute per side.  Allow to cool slightly then cut into 4 pieces. Place on serving platter and cover with clean towel until ready to serve.

Beet-top  Pesto

Ingredients

50g parmesan cheese

¼ cup sunflower seeds

1 bunch of beet-tops (approx 8 leaves) washed and stems removed.

2 cloves of garlic

1/3 cup olive oil

Salt to taste

Method

Place sunflower seeds in food processor. Grate parmesan finely.  Add half to food processor

Wash and dry beet-tops and remove stem. Rip into small pieces and add to food processor.

Peel and crush garlic into food processor.

Process until you have a rough paste.  Scrape down the sides and begin adding oil.  Continue processing to a creamy consistency

Scrape into bowl and add remaining parmesan and salt to taste.   

Clean up work surface and wash equipment.