Third well this next shop

Hi All

Just thought I would let you know that we will be getting our 3rd well after this weeks shop. We are only $40 off it, so great work to all of you supporting the co-op. What a great way to help supply fresh water to those that need it

Sorting

I dont know if you are like me or not but I love grocery shopping. To be able to come home with all my groccery's and fill my cupboard is very cool.To be able to not have just left overs to cook with, I love it. I can be as creative as I like and know that all the stuff I want will be there, no last minute going to the shops cause I have run out.

Yep I know I am weird, I have yet to find someone else that loves shopping for food as much, or even half as much as I do.

But when we all get together and do a co-op sort.....it is great. Even those of you that don't like shopping enjoy the co-op sort. We can all have a good chat and catch up with what has gone on during the week. Sometimes we are blessed to have Richard make us a cuppa after and we can do a little more chatting, very cool.

So to this weeks shop.

We have rubarb, and we have a few ideas for those of you that have no idea what to do with it.

Rhubarb and custard tart

Ingredients (serves 4)
2 bunches of rhubarb, trimmed and cut into 5cm lengths
2 tablespoons brown sugar
1 teaspoon finely grated orange rind
1/4 cup fresh orange juice
20cm bought frozen tart case
600ml store bought thick custard, to serve
thod
Preheat oven to 180°C. Place rhubarb on a large baking tray lined with non-stick baking paper. Sprinkle with sugar, orange rind and orange juice. Cook for 20-25 minutes or until rhubarb is soft, but still holds its shape. Remove from oven and set aside to cool.

Prepare a tart case according to packet instructions. Remove from oven and set aside to cool completely.

To serve, pour custard into the tart case and top with the rhubarb mixture.

Apple and rhubarb crumble

Ingredients (serves 4)
1 bunch (425g) rhubarb, cut into 2cm pieces
3 Granny Smith apples, peeled, cored and sliced
2 tablespoons caster sugar
finely grated rind and juice of 1 orange
3/4 cup self-raising flour, sifted
3/4 cup Healtheries Berry & Apple Bircher Muesli
100g butter, chilled, cubed
1/4 cup brown sugar
1/2 cup roasted hazelnuts, roughly chopped
Method
Preheat oven to 180°C. Put rhubarb, apple, sugar, orange rind and juice into a rectangular ovenproof dish (26cm x 16cm). Stir until well-combined.

Combine flour and muesli in a large bowl. Add butter. Using your fingertips, rub butter into flour and muesli mixture. Stir in sugar and hazelnuts. Sprinkle over rhubarb and apple mixture.

Bake for 45 minutes or until crumble is golden brown. Serve immediately.

I also found a different twist on pumpkin soup

Thai-style pumpkin soup with coriander pesto

Ingredients (serves 6)
2 bunches coriander, roots trimmed (a few leaves reserved for garnish)
Zest and juice of 1 lemon
2 garlic cloves
1/3 cup (80ml) olive oil
1 onion, chopped
2 tsp grated ginger
1 tbs Thai red curry paste
1kg pumpkin, peeled, cut into small cubes
2 cups (500ml) vegetable stock
400ml canned light coconut milk
Thinly sliced red onion and thinly sliced red chilli, to garnish
Method
To make the coriander pesto, process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.

Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.

To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.




Spinach and Cheese Muffins

1 1/2 cups chopped cooked spinach
2 cups self raising flour
1/2 tsp nutmeg
1 cup finely grated cheddar cheese
60 gm feta cheese crumbled
1 cup milk
1 egg
1 tbsp sesame seeds
Preheat oven to 210. Sift flour and nutmeg into a bowl, add cheese and stir to combined. Make well in the centre of the flour mixture. Add the combined milk and egg all at once, then add the spinach. Mix dough lightly until just combined. Batter should be lumpy. Sprinkle with sesame seeds and Bake for 20 mins.


So here is just a few receips to keep you going this week. If you need anymore just clink on the links at the top right hand side of the main blog page. Have and awesome week.

Another Great Shop

So I decided to pull out all my fruit and show you what I got for my $40....
There is
7 passionfruit
10 Red Apples
10 Oranges
8 Green Apples
1 Pineapple
6 Lemons
10 Corella Pears
12 Bananas
And on top of that we got broccoli, tomatoes, cucumbers, the nicest purple potatoes,onions, corn, and pumpkin.

So I hope you can find some more people to join the co-op, and for those that have been sitting on the fence about joining us, just give it a go one week, that way you can realy judge if it is good or not, but I can't imagine that you will be dissapointed.
Thanks for those of you that have been writing your comments in, I love reading them so keep them coming, and for those of you that are having trouble seeing the comments and posts if you want to look at the latest post just click on this months post that is just under the bookshelf and then to look at the comments click either on the title of the post that is in brown writing to see all comments left for that post or at the bottom of each post click on the comments link to view them.

Have a beautiful week and have fun cooking.