Eggplant
Green lolo
Spinach
Beef tomato
Cocktail Cucumber
Chives
Lime
Broccoli
Sweet potato
Coconut(Full box)
This week we suggest Broccoli Pesto Pasta recipe.
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More The Box
Your The Box ByNature
Broccoli Pesto Pasta.
Ingredients
- 400g penne, farfalle or conchiglie pasta
- 250g broccoli, cut into florets
- 1 garlic clove, peeled
- 1 large lemon
- ½ tsp dried chilli flakes
- 3 tbsp pine nuts
- 5 tbsp extra-virgin olive oil
- 3 tbsp parmesan (or vegetarian alternative), grated
Directions
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Recipe: GOOD FOOD
Your The Box ByNature
Sweet Potato, Chickpea and Peanut Stew West African Style
Ingredients
Vegetables
- 250 gm onion chopped
- 3 cloves garlic crushed
- 1 Kg sweet potato peeled and chopped into 1 cm chunks
- 400 gm chopped tomatoes 1 tin
- 400 gm chickpeas and water 1 tin plus the water
- 250 gm spinach frozen or 100 gm fresh
- 100 ml oil vegatable or olive
Spices
- 2 tablespoon cumin ground
- 1 teaspoon coriander ground
- 1 teaspoon cardomom ground
- 1 teaspoon turnmeric ground
- 1 teaspoon salt
- 3 each vegetable stock cubes gluten free, msg free
- 200 gm peanut butter crunchy or smooth
Liquids
- 400 ml coconut milk 1 tin
- 250 ml water
- 50 ml lemon juice 1/4 cup
Directions
- 1 shallot
- 40 g fresh herbs
- 2 kohlrabi
- vegetable peeler
- cutting board
- knife
Peel and finely chop shallot. Wash herbs, shake them dry, and finely chop. Wash and peel kohlrabi, halve, and cut into thick slices.
- 2 eggs
- medium pot
In a medium pot of boiling water, add some of the eggs and cook for approx. 10 min. Remove eggs from pot, drain, peel, and mash with a fork.
- 50 ml milk
- 1 tsp mustard (hot)
- 250 g sour cream
- 1 lemon (juice)
- salt
- pepper
- large bowl
- rubber spatula
To make the sauce: In a large bowl, mix together herbs, milk, shallots, mustard, sour cream, and mashed eggs, until combined. Season with lemon juice, salt, and pepper to taste. Set aside.
- slotted spoon
- paper towel
- large pot
In a large pot of boiling water cook kohlrabi for approx. 5 – 6 min. Drain and transfer to a paper towel-lined plate to dry.
- 2 eggs
- 20 g Parmesan cheese (grated)
- 150 g breadcrumbs
- 200 g Parma ham
- small bowl
In a small bowl, whisk the remaining eggs together with salt and pepper. On one plate, mix Parmesan and bread crumbs, and add flour to another plate. Wrap kohlrabi slices with Parma ham and dredge them in flour, then beaten eggs, then breadcrumbs. Gently press to seal.
- 3 tbsp clarified butter
- 3 tbsp vegetable oil
- frying pan
Heat clarified butter and oil in a frying pan over medium high heat. Add kohlrabi and fry for approx. 5 min. on each side, or until browned. Transfer to a paper towel-lined plate to drain. Serve schnitzel with green sauce. Enjoy!
Recipe: Kitchen Stories