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Clevedon Valley Buffalo Ricotta and Lemon Tart

September 3, 2013

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Here is a light and lemony tart that is easy to put together.

It is perfect refreshing dessert after a filling dinner.

Ingredients

2 lemons (zest and juice separated)

1 1/2 sheets of sweet shortcrust pastry.

250 grams Clevedon Valley Buffalo Ricotta

3/4 C caster sugar

3 eggs

Instructions

Preheat the oven to 180 degrees celsius.

Line a 23cm flan dish with sweet shortcrust pastry, lining the bottoms and sides. Put this in the fridge for 15 minutes.

Line the pastry with baking paper, top with baking weights and bake for 10 minutes. Remove the weights and baking paper and bake for another 5-7 minutes. Remove from the oven and let the case cool.

In a food processor process the ricotta and sugar together until combined. Add the eggs one at a time and mix to blend. Add the lemon zest. When combined mix through the lemon juice.

You should end up with a beautifully smooth liquid, similar in texture to a pouring yoghurt. Pour this into the cooled pastry case and bake in the oven for 30 – 35 minutes, or until just set.

Remove from the oven and let cool on a wire rack. Once cooled sift icing sugar on top.

Slice and enjoy!

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Raspberry and Cassis Tiramisu

September 3, 2012

This recipe was made by one of Wellington’s baking queens, Sarah of Zuleika Foods for our Visa Wellington on a Plate event.

SourceURL:file://localhost/Users/erin/Downloads/WOP_UH_supplied.doc

Raspberry and Cassis Tiramisu

Serves 8

You will need an oval or rectangular dish approximately 35cm in diameter.

100ml white wine

80ml cassis

400g raspberries (you can use frozen raspberries if they are out of season)

1 packet sponge finger biscuits

500g Mascarpone

3 eggs

3T caster sugar

200ml cream

1. Mix the wine and the cassis. Dip the sponge biscuits into this mix and lay them snugly in a dish.

2. Pour over half of the remaining wine mixture.

3. Scatter half of the raspberries over the sponge.

4. Beat the mascarpone, egg yolks and sugar together with an electric whisk.

5. Beat the egg whites until they are stiff and hold in firm peaks, fold this into the mascarpone mix, carefully.

6. Spread this over the raspberries in the dish.

7. Whip the cream into soft folds and spread this ontop of the mascarpone mix in the dish.

8. Sprinkle the remainder of the raspberries over the cream.

9. Wrap tightly in cling film and refrigerate overnight.

The vegetables of the sea

June 25, 2012

Last night we were lucky enough to have the Louise from Pacific Harvest come and teach us all about the vegetables of the sea – Seaweeds.

Now I know, because I did it at first too that the word ‘Seaweed’ doesn’t quite conjure up any delicious inspired adjectives but after last night I want to put seaweed in EVERYTHING!

Seaweeds are vegetables from the sea and their variety far surpasses that of the land variety.

  • Their concentration in usable nutrients is much higher (up to 20 times). They also contain trace elements that are no longer in the soils.
  • On the culinary side they open up a whole world of taste, and it is just a matter of learning more about what they are best used for, just like land vegetables. You can mash a potato, but you know not to slice it up raw in a salad.

Louise showed us through her range and we tasted them in salad form, in the picture above which was sea spaghetti with kale, ginger and a light rice wine dressing. Sea Spaghetti is a Brown Algae. It is a great source of iodine, iron, calcium and magnesium. It is also rich in phosphorous which is said to help all intellectual abilities, memory, focus and agility.

The second sea vegetable dish on the menu was a Cream of Fennel Soup with a Karengo Garnish. Karengo is a Red Seaweed, that has a similar taste to the sushi wraps. It is harvested in the winter from the Kaikoura Coast. It has a high percentage of vegetarian protein and dietary fiber.
The recipe for this soup is below. The garnish would be a great topping on a piece of fresh fish, or even on top of a pasta.

Wakame is a brown seaweed. Most people will probably know it from Miso soup. Brown seaweeds have particular compounds that are important for the prevention and treatment of degenerative diseases.

Louise used Wakame in the second soup – a Wakame Soup with Orzo and Sundried Tomato and Olive Tapenade. The tapenade also had a few tablespoons of Karengo.

Cream of Fennel with Karengo Garnish

1T fennel seeds, lightly roasted
1 white onion, diced
2 garlic cloves, finely chopped
50g butter
2 sticks celery, chopped fine
1 leek, trimmed and chopped finely
1/2t Garlic Kelp
1.2litres light chicken or vegetable stock
150ml double cream

Garnish –
1T olive oil
1/3 C breadcrumbs
3T Karengo fronds, chopped fine
2T chopped italian parsley
1t lemon zest

For the garnish, heat oil in a small pan on a medium heat and toss in the remaining ingredients to combine well. Stir until crunchy. Set aside.

For the soup, gently toast the fennel seeds in a dry pan for a few minutes until fragrant. Crush.

In a heavy saucepan sweat the onions and garlic in the butter with the crushed seeds for 5 minutes and then add the celery, leek and fennel. Cover and cook for 10-15minutes on a low heat. Add the stock, bring to a boil and cook a further 10 minutes. Pour into a blender, or use a stick blender to puree until smooth.

Stir in the cream and season. Serve in individual bowls and sprinkle with the garnish.

Enjoy.

Head to Pacific Harvest’s new blog for more seaweed recipes and more information about the products. www.seaweedrecipes.co.nz

From the seaweed loving team at Urban Harvest.

 

Winter Cravings

June 7, 2012

My food cravings over the past few weeks have entirely changed. From craving a big bowl of fresh fruit or a salad with some crusty soft bread on the side to pastry, cheese, potoato, curry and oddly anything hot that has lots of onion and garlic.

Here are a few wintery recipes to get you inspired.

Fish Pie from What Katie Ate. From the photo above.
In this recipe Katie uses lots of fresh leek, herbs (dill, tarragon and parsley) and capers to give it that salty/olive type flavor.

Nigel Slater’s Spinach, broad bean and feta pie.
I’m pretty sure spinach and feta are in love with each other. So complementary. This is one of those dishes that you can whip up quickly for lots of people and have them all in awe of you even though it only took you 20 minutes. Serve it with a bit of Michael’s Beetroot and Grapefruit chutney.

This recipe is simple stevens. Just 5 ingredients and very easy to prepare.

Jamie Oliver’s English onion soup with sage.
This solves my onion craving – red onion, white onion, shallots and leeks. I love mine with a big slice of Simply Paris Baguette and toasted Gruyere on top.

If you have any recipes you are craving for we would love to see them. Either leave a comment or send them to info@urbanharvest.co.nz.

Happy eating.

x

Urban Harvest

Fire Dragon Chillies

May 28, 2012

Welcome to Clint and his hot and spicy baby, Fire Dragon Chillies to the Urban Harvest ranks.

Clint’s hot sauce love story starts with a trip overseas where he got addicted to very hot chilli sauces. Upon his return to NZ he could not find anything that satisfied his hot chilli thirst so the NZ ingenuity kicked in and he started creating some himself. He grows chillies using organic principles and turns them into hot sauce.

What started as a hobby has now turned into a business, Fire Dragon Chillies now produce the HOTTEST natural chilli sauce in New Zealand – R20 Dragons Fury.

Here is a video to show you just how hot Dragons Fury really is –

Hiccup.

We have the range available online. Five sauces with different ratings and different ideas for use.

Dragons Fury – Made from the hottest chillies in the world, the Trinidad Scorpian Butch T with Bhus and Nagas.

Deadly Chilli Sauce – Made from Bhut Jolokia, Bih Jolokia, Nagas and habaneros. Great in curries, Bloody Mary’s and marinades.

Gourmet Chilli Sauce – Central American style sauce. Goes great with anything that needs a bit of heat.

Xtra Hot Chilli Sauce – Made from the hottest yellow chillies. Great with fish, chicken or put a spot on your eggs in the morning.

Bhuty Black Taniwha – Made with Black Nagas, Chocolate Bhuts and some secret chillies. Great as part of a marinade and in asian style recipes.

Here are some interesting facts about chillies –

  • The capsaicin in chillies is what is responsible for the heat. The hotter the chilli pepper the more capsaicin it contains.
  • Milk is the quickest and easiest solution to cool the heat from too much chilli. Plain rice, yoghurt and ice cream also do a good job. Water can help but most of the time it just washes those capsaicinoids around your mouth so it will keep on burning.
  • Chillies are excellent for your immune system because they are rich in Vitamin A and Vitamin C.
  • They can help with the common cold by clearing congestion.
  • Chillies are great for diabetics as meals containing chilli don’t require as much insulin to break the food down.

Learn more about chillies on the Fire Dragon Chilli website and be sure to jump online to Urban Harvest to get your chilli sauce fix.

x

Urban Harvest

 

Puddings puddings everywhere.

May 24, 2012

Ok, we have a confession. We are a little naughty.

On Tuesday at 11am we had some people over and we ate pudding for lunch. Not just one pudding but MANY puddings. We had Tiramisu, Rhubarb and Apple Cobbler, Lemon Posset with Wakelin House Almond and Hazelnut Biscotti (made by the lovely Jo of L’affaire au Chocolat), Lemon Tart, Carrello del Gelato, Piako frozen yoghurt, Sticky date Pudding from Zuleika, Apple Quarters Blackberry and Apple Cobbler and Earl Grey infused chocolate baby cupcakes made by Katie of KTea.

Can you imagine the guilt on my face while writing that list of many puddings?

The idea stemmed from Erin’s Pudding Club. Once a month Erin and her pudding friends get together, all make a pudding and then eat a little bit of every single one then rate who’s is the best. The winner gets the prized hand mixer trophy until the next pudding club. When Erin told the Urban Harvest team about her pudding club everyone was fair to say a little envious so the decision was made to celebrate puddings as a team and invite a few guests along.

Best idea ever!

Urging you all to hold your own pudding night or lunch some time soon.

Here are some of the recipes from the Urban Harvest ‘Pudding for lunch’ event.

Rhubarb and Apple Cobbler (the recipe was slightly modified from this Donna Hay recipe. Some of the Rhubarb was replaced with chunks of apple and was served with custard)

Made with Imago’s delicious organic rhubarb grown locally in Levin, and their organic Granny Smith apples.

Blackberry Clafouti with Piako lemon curd frozen yoghurt.

Lime and Lemon Posset: “Posset” refers to an old English drink made in a way that’s similar to this simple pudding. It is much like a clotted cream. We had the added special touch of a little of Jo’s chocolate grated over top.

Of course Carrello del Gelato. You must have a wee side of this next to your puddings. Gingernut flavor is our current fave but they are all tasty tasty.

Tink’s Tirimisu was also a hit! She is away at the moment but I will be sure to get that treats recipe to you all as soon as she gets back.

Have a happy weekend!

Love the team who will all be working off their puddings this weekend.

Urban Harvest

and shout outs to Erin’s pudding club for the inspiration.

Food Revolution Day – May 19th

May 15, 2012

by FoodRevolution. Browse more infographics.

 

Some of you may have heard of Food Revolution Day, but for those of you who have not here is a little run down.

A chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.

We have noticed a facebook page that popped up a wee while ago to help Wellington get involved in this event and we think it is brilliant!

We will be holding a treasure hunt for kids at the Hill Street Farmers Market on Saturday 19th May and will be giving free apples to the children who come along. Come and collect your Food Revolution clues from the Urban Harvest stall. The market runs from 8.30am – 12.30am and is on Hill Street in Thorndon.

x

Urban Harvest