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The Food Garden :: Recipe Ideas

Recipe Ideas


Serves 4-6 as a side dish, 2-3 as a light lunch with salad

1 small celeriac (about 325-350 g)
1/2 kohlrabi (about 100 g)
50 g chickpea flour
A handful of parsley, stems and leaves
1 egg
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns

Good quality olive oil, for frying

Scrub and peel the celeriac and peel the kohlrabi. Shred coarsely by hand or using the grating attachment of your food processor.

If using the food processor , replace the shredding blade with the chopping blade.

Add the chickpea flour, thinly sliced parsley leaves and stems, beaten egg, water, and seasonings.

Process, in brief bursts, until the contents are fairly evenly mixed. By hand, simply mix well.

Heat a good tablespoon of oil in a non-stick frying pan over medium-high heat.

Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through.

Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches).

Serve alongside meat or with a tomato-chili sauce as a snack or light lunch.


1 head of kale
2 handfuls of pre-shredded onions
Handful of cherry tomatoes
Handful of kalamata olives
6-8 sundried tomatoes soaked for 20 mins
1 tablespoon of olive oil
Half lemon
1 teaspoon of agave nectar
Dash of sea salt

Drain off sundried tomatoes and set aside. Tear leaves from kale stems and place in bowl.

Add a little bit of the olive oil and some salt. Get your hands up in it and massage it down. Work it.

Once kale is massaged down and wilted, throw in cherry tomatoes and onions. Squeeze lemon over kale and add agave nectar. Toss that together.

Cut sundried tomatoes into strips. Put on top of salad.

Pit olives and place them on top.



200 grams dried beans
cabbage leaves
2 potatoes
100 grams fresh peas, shelled
200 grams fresh string beans
2 eggplant
2 zucchini
2 carrots
a stalk of celery
a slice of kale
olive oil
salt and pepper
250 grams pasta or rice
seasonal herbs

Soak the beans overnight then put in a large saucepan with salted cold water and let cook over moderate heat for around one hour.

Cut the vegetables into cubes and add to the saucepan with oil, salt and pepper.

Cook for 45 minutes making sure that there is sufficient but not too much water. The minestrone should have a solid consistency.

Add the pasta or rice and let cook whilst preparing the pesto.

From Mietta’s Collection


85g ( 1/2 cup) raisins
60ml (1/4 cup) brandy
400g dried spaghetti
3-4 silverbeet stems
olive oil for cooking
1 onion, diced
50g (¼ cup) pine nuts
1 clove garlic, crushed
1 small red chilli, de-seeded and diced
zest of 1 orange, diced
125ml ( 1/2 cup) chicken or vegetable stock for vegetarians
salt and freshly ground black pepper

Soak the raisins in brandy.

Bring a large saucepan of water to a boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce heat, cover and cook the pasta at a fast simmer for 8 minutes.

Wash silverbeet well. Discard stalks and roughly chop leaves.

Heat a frypan over medium-to-high heat and add a splash of oil, the onion and pine nuts. Cook for 4-5 minutes, stirring often, until the pine nuts turn golden brown.

Add the garlic, chilli, orange zest and silverbeet, and cook for 2-3 minutes. Add the stock, cover with a lid and cook for 1-2 minutes, until the silverbeet collapses. Check seasoning.

Add the brandy-soaked raisins and toss everything together well. Drain the pasta and toss with the sauce.

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