Recipes

We volunteers learn so much from you about inventive and healthy new ways of using the food fareshares offers it’s members. We’d like to invite you to contribute below any special recipes or preparation advice you’ve got for using FS products.

2 Responses to Recipes

  1. Lis says:

    Braised cabbage with coconut
    =================
    12oz/ 350g green cabbage

    1 onion
    2 garlic cloves crushed
    2 dessertspoons oil
    8 fl. oz/ 225ml veg stock or water
    1oz/ 25g creamed coconut, grated
    black pepper

    Cut the thick stalks from the cabbage and finely shred. Fry cabbage, onion, garlic for 5 mins in the oil. Stir frequently til cabbage has wilted. Add stock and season with pepper. Simmer for about 10 mins, stir occasionally until cooked. Add coconut til dissolved and serve. Goes good with dahl and rice!

  2. Colette Ozanne says:

    Buckwheat pancakes: this is my own recipe, so simple you’ll be surprised (amended version)
    Take a large metal or glass bowl, a hand-whisk and a packet of buckwheat flour. Pour whatever quantity of flour you think you will need in the bowl, add a pinch of salt. Slowly add cold water to the flour. The only difficulty is to mix it without getting any lumps, so whisk it in the middle, quite fast but going in circles so that you slowly pick up the flour around the liquid. When it gets too thick add more water and carry on mixing until you have a nice batter. It is possible to add a little bit of beer which helps it rise, instead of eggs. Let it rise, covered with a towel all night or for a few hours. Take a thick flat pan, put it on high heat, put a bit of oil in it, make sure it covers the whole pan but don’t put too much oil and wait until it is hot, mix your batter well before pouring a ladle full into the pan. Swirl it around and let it cook until the sides start to lift up. Go around the edges with a spatula to lift it, check that it is cooked enough, getting brown then flip it over to the other side and cook until it is ready.

    As it hasn’t got any sugar in it you can eat these “galettes” with savoury or sweet fillings. It is lovely with any mixed cooked or raw vegetables and a bit of tahini or tomato sauce, or sweet with jam or lemon juice and maple syrup or fresh fruit.

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