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Recipes from the Pot-luck

Albert’s Carrot Coconut Salad

  • 5c Grated Carrots
  • 5c Shreaded Coconut
  • 1c Rasins or Cranberries

Sweet and Sour Dressing to go on it:

  • 1c Apple Cider Vinegar
  • 125 mL honey
  • 2 Tbsp ginger


Yolanda’s Kale Chips

Toss Kale with olive oil and seasonings, then dehydrate!


Yolanda’s Carrot Ginger Coconut Milk soup

Ingredients (all amounts rough, like most of my soups its as the mood inspires me)

From my CSA box and the Farm store:

  • 2 wonderfully big green onions with the beautiful white bulbs all roughly chopped up
  • 2 bunches of carrots peeled and chopped up (about 2 lbs)
  • 2 garlic scapes chopped
  • 1 loose cup of turnip greens, washed and stems removed  (or whatever greens arrive that week) and the turnip that came with one *smile*


  • Large egg sized chunk fresh ginger root, peeled, grated
  • 4 rounded teaspoons curry powder (or to taste, maybe start with less!)
  • 2 900 ml boxes of lower salt/fat chicken broth or vegetable broth or mix
  • 1 400 ml can unsweetened coconut milk (regular or light)
  • 2 tablespoon fresh lime juice or some concentrate
  • Between ½ and  1 cup PC (President’s Choice) Thai Green Curry Cooking Sauce



Place green onions, carrots, greens, grated ginger root, curry powder and broth in a large saucepan.  Bring to a boil and simmer for about 20 minutes or until the carrots are very soft.  Let cool a bit then then use a hand blender to make a smooth soup. Or, in batches, use a food processor to do so. Add coconut milk, Green Curry Cooking Sauce and lime and stir until mixed thoroughly.  Taste and adjust if necessary (we like it very spicy). Refrigerate until well chilled if you want it cold or heat it up again if you want it warm.

Refrigerates and reheats well. Good at any temperature. I have frozen it and brought to my daughter away in University and it warms up fine.


Heather’s Lemon-Thyme and Spelt Bread

Developed from Jim Lahey’s No-Knead Bread Methods (found in ‘My Bread’ 2009)

In medium sized bowl or pot (with lid):

  • 2c white bread flour
  • 1c light spelt flour
  • 1 ¼ t salt
  • ½ t yeast
  • one bunch lemon thyme

Stir to mix, then add:

  • 1 ¼ c water

Stir briefly with spoon until the dough holds together in one clump, and is slightly tacky to the touch.

Add a few more tablespoons of water as necessary.

Cover and let it sit. For a long time. Ideally 12-18h, I have pushed it from 6 to 24h. Longer than that I put it in the fridge until I am ready for the next step, take it out of the fridge an hour before proceeding to let it warm up. If it is wintertime or chilly in the kitchen, leave it in the stove with the light on to keep it warm. It should expand to form a bubbly liquid.

Two hours before baking:

Prepare a plate, with a dish towel centred on it, covered with sunflower seeds.

Preapre a floured surface, with extra flour handy.

Pour dough onto a floured surface. Use a spatula to scrape strings away from the edges of the bowl as you pour – keep the dough in one piece. Turn the dough over a couple of times to cover the outside with flour so that it is no longer sticky. This is not kneading, just coating with flour. If your dough is too wet, this will take extra flour. The dough should form a very soft ball that moulds to your hands when you pick it up, but stays intact as one glob.

Place soft floured glob of dough onto the dishtowel, sprinkle the top and sides with sunflour seeds, and fold the towel over the dough loosely. Let sit for two hours.

Preheat oven to 475F, with an oven-safe pot in it. Ideally, a small cast-iron dutch oven is best, but porcelin or metal caseroles work too. With a larger pot, the recipe can be doubled. If the bread hits the top of the pot while baking, it was too small 😉

Remove the pot once oven has pre-heated. Lift top flaps of the tea towel, and using the tea towel to hold the dough, tip it into the pot. It may look messy, and flop into the pot, but it will rise nicely enough. A bit of practice and they will look perfect.

Bake for 30min with the lid on the pot, then an extra 10 min with the lid off. Enjoy!


Charissa’s Beet Cake

Recipe from Nigel Slater (found in ‘A Cook and His Vegetable Patch’ and ‘Tender’)

  • 250g beetroot
  • 200g fine dark chocolate (70 per cent cocoa solids)
  • 4 tbsp hot espresso
  • 200g butter
  • 135g plain flour
  • a heaped tsp baking powder
  • 3 tbsp good-quality cocoa powder
  • 5 eggs
  • 190g golden caster sugar
  • crème fraîche and poppy seeds, to serve

Lightly butter a 20cm loose-bottomed cake tin and line the base with a disc of baking parchment. Set the oven to 180C/gas mark 4.

Cook the beetroot, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be knifepoint tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice out their stem and root, and blitz to a rough purée.

Melt the chocolate, snapped into small pieces, in a small bowl resting over a pot of simmering water. Don’t stir. When the chocolate looks almost melted, pour the hot coffee over it and stir once. Cut the butter into small pieces – the smaller the better -and add to the melted chocolate. Dip the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.

Sift together the flour, baking powder and cocoa. Separate the eggs; put the whites in a mixing bowl. Stir the yolks together.

Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Leave for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly so the eggs blend into the mixture. Fold in the beetroot. Whisk the egg whites until stiff, then fold in the sugar. Firmly but tenderly fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want; work in a deep, figure-of-eight movement but take care not to over-mix. Fold in the flour and cocoa.

Transfer quickly to the prepared cake tin and put in the oven, turning the heat down immediately to 160C/gas mark 3. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken.

Leave to cool (it will sink a tad in the centre), loosening it around the edges with a palette knife after half an hour or so. It is not a good idea to remove the cake from its tin until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds.

This is a single weblog entry, posted on August 3rd, 2011. Comment here »

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