Community Garden Cookbook Project

Together with our friends from New Jersey’s East Brunswick Community Garden (our sister garden) we are planning to compile a cookbook of garden-inspired recipes to publish for Christmas 2011.

Share your favourite recipe that you’ve made with produce from your garden and tell us more about your dish. What makes it a favourite? Where did you get it? Does it have a story? If you have good pictures of your dish or your plot that you would like to go with your recipe, please send them through to Ingrid, Kate or Liz at [email protected] with your recipe.  Recipes are due by 15 September 2011.

PDF or Word recipe template forms can be downloaded here and there are hard-copy forms in the shed at the garden which can be posted in the letterbox.

To get your thinking about some ideas, here’s a lovely Winter Warmer of a soup to put those beautiful cauliflowers to use!

Cauliflower

Curried Cauliflower Soup, by Ingrid from Plot S5.

Ingredients

1 head cauliflower, leaves removed, washed and cut into small florets
2 large onions, peeled, roughly diced
1 large knob fresh ginger, peeled and grated
3 cloves of garlic, peeled, chopped
50 g butter
1 tablespoon good quality, mild curry paste or powder (Keen’s Traditional Curry Powder is good)
1.5 – 2 litres chicken or vegetable stock

Garnish

Sour cream or plain yoghurt to taste
cracked pepper
chopped fresh coriander and spring onions

Method

1. Melt the butter in a large pot. Add the onion, garlic and ginger. Cook for 3-5 minutes until transparent (do not brown or allow to burn).
2. Add the curry paste and stir to combine and fry for about a minute.
3. Add the cauliflower florets and stir to coat with curry paste.
4. Add just enough stock to cover the cauliflower.
5. Cook on low-medium heat for 30 minutes, or until the cauliflower is tender.
6. Puree with a hand blender.
7. Serve immediately with a dollop of sour cream or plain yoghurt, and garnish with coriander, spring onions and cracked pepper.

Goes great with fresh crusty bread!

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