blaencamel farm

#VegPower! Quick Kale spaghetti

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Getting down your greens is a very important step of keeping healthy during winter! Kale is a member of the brassica family and has great nutritional value. From high levels of iron, vitamin K, C and A, to anti inflammatory benefits it’s a food both accessible, locally grown and often organic.

Kale with spaghetti and red elfcup mushrooms

Kale can help you increase your greens intake in easy and tasty ways. Make a pledge now to eat more veg any time of the year. Follow the #vegpower campaign for inspiration.

Here’s an easy recipe to get you started – Kale with spaghetti. When Zöe Rozellar walked into our kitchen with this idea of cooking kale it opened so many possibilities! You can also enjoy the kale as a side, for breakfast with egg (Zöe’s favourite) or with rice/couscous/quinoa. You may also add raw or cooked mushrooms to this dish – the red elf cup mushrooms from Blaencamel market stalls were a treat with this dish.

Ingredients (2-4 portions depending on starter or main size)

  • 300g organic kale
  • 1Tbsp. Sesame seeds
  • 250g spaghetti
  • 2 garlic cloves
  • 1/2 tsp. Paprika
  • 1/2 tsp. Ground nutmeg or more
  • Salt
  • Pepper
  • Olive oil
  • 250g goats cheese or feta cheese

Preparation (up to 30min)

  1. Wash the kale, pull leaves off the harder stalk (if not tender) and drain.
  2. In a big baking tray dress in 1/2 tsp salt, the sesame and a couple of generous lugs of olive oil. Massage well so that oil and salt dress all leaves.
  3. Bring water to the boil for pasta adding salt and oil. And preheat the oven to 180 degrees.
  4. At the same time you start boiling the pasta, add the kale in the oven after you cover the tray tightly with aluminum foil.
  5. The kale should bake at least for the duration of your pasta preparation.
  6. Once the pasta boils and is in the colander, return the pot to heat, cover its base with olive oil and add the two cloves of garlic roughly chopped.
  7. Lower the heat and stir fry the garlic till softer – a couple of minutes – taking care not to burn.
  8. Add the paprika, nutmeg and 1/2 tsp of pepper and stir fry for about half a minute or so.
  9. Add the spaghetti and a pinch of salt. Toss well to dress in spices.
  10. Remove the kale from oven, add to pot and stir well.
  11. Remove dish from heat and add the crumbled cheese.
  12. For a vegan version add Dukkah or roasted and crushed hazelnuts instead of cheese.
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October Recipe – An autumn stew delight

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Last week our box from Blaencamel Farm looked like a picture of autumn itself. Whilst new crops like squashes are being harvested some of the summer crops like the last of the tomatoes and chillies are still going. The greens, such as Cavolo Nero, are a darker shade. My seasonal compass is navigated towards deeper flavours, with spice combinations that help us transition seasons comforting us during the first frosts.

This dish I cooked and loved a lot last year. It grew from my fascination with how spices and ingredients fuse and connect culinary cultures. And it uses some of my most loved ingredients. Dill as herb much loved in Northern Greece where I am from but also prolific in Iranian and Ukrainian cuisines. Cumin for us Greeks of the eastern side (just a pinch mind). Caraway, a key spice for the soothing borscht and much Ukrainian cooking. Sour grape powder typical in Iranian cooking. Goji berries instead of the Iranian barberry. Turmeric, ginger, beetroot, pomegranates, tomatoes, parsley… You can see where this is going. It’s a tasty cure on a plate. You can replace some of the fresh turmeric and ginger with powder although I think it is much nicer when fresh is used. I serve this dish with brown rice.

Order your seasonal Blaencamel veg box online www.blanecamelbox.com or by email to Tom Frost (Tom@blaencamelbox.com).  Find out more about Lia’s Kitchen and subscribe on Lia’s newsletters here www.liaskitchen.com

Ingredients (Feeds 6 people)

  • 1 Hokkaido or other squash, 700g
  • 250g beetroot (raw grated or small cubes)
  • 300g cherry tomatoes halved or whole or 1 tin whole organic tomatoes
  • 1 onion, sliced
  • 4 cloves garlic roughly chopped
  • 200g of autumn greens, roughly chopped (kale, Cavolo nero or Japanese greens will do as) (optional)
  • 1/2 Hungarian wax chilli (optional)
  • 5cm turmeric chunk grated OR 1tsp. turmeric powder
  • 3cm ginger chunk grated OR ½ tsp ginger powder
  • 1 tsp sweet paprika powder
  • 1/2 tsp. cumin seeds
  • 1 tsp. caraway seeds
  • 1 Tbsp. fresh dill finely chopped OR 1 tsp dried dill (both heaped)
  • 30g fresh parsley chopped
  • 1 tsp sour grape powder (optional – available at middle eastern shops)
  • Pinch of oregano
  • 1 small handful of dried goji berries
  • Juice of one lemon or half an orange
  • 1 can pre-cooked beans (recommend borlotti or cannellini but use what you have)
  • Up to 2 cups hot water or vegetable stock(500ml)
  • Pomegranate seeds (optional)
  • 2tsp sea salt

Preparation (approximately one hour)

  1. Place the goji berries in citrus juice for the duration of the preparation.
  2. Peel and grate or cube the beetroot. If using cooked beetroot cook an hour before prep starts.
  3. Halve the squash and remove seeds with a tablespoon. Peel, slice and cube in 5 cm chunks (not too small).
  4. Stir fry the onion, 1 tsp salt and spices (cumin, caraway, paprika, turmeric, ginger and sour cherry &chilly if using) for five minutes on low heat to soften and release aromas.
  5. Add the garlic and oregano stir fry for a couple more minutes.
  6. Add the squash, beetroot and beans and stir well.
  7. Add the softened goji berries with the citrus juice, the chopped dill and parsley. Stir well.
  8. Add the hot water or stock with another tsp of salt.
  9. Stir well, cover and simmer for thirty minutes. Then add the greens and simmer for another fifteen minutes.
  10. Enjoy with a dollop of Greek yoghurt, walnuts and honey and pomegranate seed or apple if you fancy a fruity taste.

Spetzofái – the last of Blaencamel Farm’s Broad Beans Crop

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Whilst I may have skipped a month of sharing recipe ideas with you inspired about one of my favourite places in Wales, it seems that the summer crop that has done so well on Blaencamel Farm’s land this summer keeps going strong this first week of September. This year the almighty broad bean has inspired various summer version of one of my favourite Greek dishes, Spetzofai, a stew which hails from beautiful Pelion on the Greek mainland (the land of the Cyclopes).

 

This simple sausage stew requires flavoursome, good quality sausages containing at least leek with a hint of spice, fresh seasonal vegetable and beans. The freshly podded broad beans make for a lighter and quicker version of the dish. To replace the broad beans chose either giant (Lima/Butter) beans or cannellini. As I am always inspired by my Greek heritage, Welsh producers and my local farmers’ market so I recommend you use Charcutier’s Italian fennel or their Thyme sausages for this recipe. The stew follows the same cooking method as the July 2017 Fasolakia dish which is popular in Greek cuisine. You can adapt it to make your own vegan, vegetarian and meat dishes Greek-Stylee. As usual you can source most of the recipes at the Roath and Riverside Farmers’ Market in Cardiff as well as other farmer market locations supplied by the farm in Wales.

Order your seasonal Blaencamel veg box online www.blanecamelbox.com Find out more about Lia’s Kitchen and subscribe on Lia’s newsletters here www.liaskitchen.com

Ingredients (for 4 people)

  • 1 onion, finely chopped
  • 1 pack Charcutier Italian Fennel or Thyme sausages, in chunky cubes (280 g)
  • 1 bag Blaencamel farm broad beans, podded (250g when podded)
  • 2 Blaencamel bell peppers, halved, seeded and sliced
  • ½ Blaencamel Hungarian wax pepper
  • 4 Charlotte potatoes, washed and halved with skin on
  • Optional – half a pack of Blaencamel farm spinach (200g)
  • 1 bunch of parsley, roughly chopped
  • 1 Tbsp. tomato paste or 1 large tomato grated
  • ½ glass white whine
  • 1.5-2 tsp. sea salt
  • 0.5 tsp. ground black pepper
  • 2 bay leaves
  • 3 parmento/all spice berries
  • Olive oil or extra virgin olive oil

Preparation (60 min)

  1. Coat the base of a wide pot with enough olive oil to cover it.
  2. When the oil is hot add the cubed sausage and sauté until browned.
  3. Add the onion, peppers, one teaspoon sea salt and sauté until the onion softens.
  4. Add the tomato paste or grated tomato and fry for a couple of minutes stirring well.
  5. Add the chunky cubed potatoes, beans of your choice and roughly chopped spinach. Stir fry for a couple of minutes until they are well coated in tomato paste and oil.
  6. Add the wine and the chopped parsley. Stir well.
  7. Add half to one tsp of sea salt and enough boiling water to almost cover the veg and meat (but don’t submerge them).
  8. Stir well but before you place the lid on the pot to simmer for around 40 minutes, try to push the meat and potatoes to the bottom of the pot and the beans and courgettes closer to the top so that they steam.
  9. From this point on do not stir so that your vegetable does not fall apart when cooked.
  10. The dish is ready when the water has reduced but not fully evaporated.
  11. Set aside for 20-30 minutes. Or for a real Greek meal enjoy (cold or in room temperature) the next day.

Enjoy with a chilled glass of Greek Agiorgitiko Wine .

July Recipe – Fasolákia with Beef

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Fasolakia is one of the ultimate summer Greek dishes. The combination of new potato crops, the abundance of parsley, the tender freshness of the fasolakia (french or runner beans) is delightful in a summer stew. When I walked past the farmer market stalls last week I just knew this dish had to return. This meal is fully inspired and sourced at the Roath Farmers’ Market. So for the rest of the Saturdays and Sundays in July, do yourself a favour and head over to Blaencamel Farm’s stall or order their box online. At the moment everything at their stall has an extra special scent and flavour – the flavour of sunshine and summer.

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You can make a vegan or vegetarian version of this dish but this time I have included one of my favourite, top quality meats too – dexter beef from Cig Lodor West Walian farm.  Like many Greek dishes it is enjoyed in room temperature or even cold straight out of the fridge to cool you down. Get some Riverside Sourdough bread (Malted Wheat & Seeds) or some of Nata’s corn bread with this and you might be having one of your best summer meals yet. Trust me.

Order your seasonal Blaencamel veg box online www.blanecamelbox.com Find out more about Lia’s Kitchen and subscribe on Lia’s newsletters here www.liaskitchen.com

Ingredients (for 4 people)

  • 1 onion, finely chopped
  • 1 pack of Cig Lodor cubed beef (400-500g)
  • 2 bunches of French or runner beans (fasolakia), stringed, ends chopped off and halved
  • 4 small to medium potatoes, peeled and chunky cubed
  • 1 large or 2 small courgettes, large cubes so the don’t fall apart when stewed
  • 1 bunch of parsley, roughly chopped
  • 1 Tbsp. tomato paste or one large tomato grated
  • 1.5-2 tsp. sea salt
  • 0.5 tsp. ground black pepper
  • Olive oil or extra virgin olive oil

 Preparation ( 60 min)

  1. Coat the base of a wide pot with enough olive oil to cover it and a bit more.
  2. When the oil is hot add the beef and sauté until browned on both sides.
  3. Then add the onion, one tsp sea salt and sauté until the onion softens.
  4. Add the tomato paste or grated tomato and pepper and fry for a couple of minutes stirring well.
  5. Add the chunky cubed potatoes and beans of your choice. Stir fry for a couple of minutes until they are well coated in tomato paste and oil.
  6. Finally add the cubed courgettes, chopped parsley and stir well.
  7. Add half to one tsp of sea salt and enough boiling water to almost cover the veg and meat (but don’t submerge them).
  8. Stir well but before you place the lid on the pot to simmer for around 45 minutes, try to push the meat and potatoes to the bottom of the pot and the beans and courgettes closer to the top so that they steam.
  9. This is the biggest secret for this dish! From this point on do not stir so that your vegetable does not fall apart when cooked.
  10. Cook on low flame or heat for at forty-five minutes or until the water has reduced but not fully evaporated.
  11. The dish is ready when the meat is really easily cut with a fork (almost falling apart).
  12. Set aside for 20-30 minutes. Or for a real Greek meal enjoy (cold or in room temperature) the next day.

Enjoy with a chilled glass of Greek Agiorgitiko Wine , Gerovasiliou’s Avaton Limnio grade red or a Tsantali organic cabernet.

May’s Recipe – Vegetarian Mageiritsa, a Greek soup of greens and mushroom

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May is the period of the hungry gap but at Blaencamel Farm where, during this period of summer anticipation , they continue to grow nourishing greens. Gem and pink, and green Battavia lettuce have appeared on the stall. There is spinach, sweetheart cabbage, wild and green garlic. Whilst the seasonal bouquet garni can complement the dill that makes this spring soup so special.

May’s recipe is a Greek traditional Easter soup with a Welsh and clean-eating twist! Mageiritsa is traditionally cooked with lamb’s liver and plenty of greens and salad leaves. This is a vegetarian version and could be made vegan if you choose to not use avgolemono, the egg-lemon sauce typical of many Greek recipes. If you live in Wales what makes this Mageiritsa extra special is using dried kelp from Pembrokeshire. And the final Greek note is the use of the tangy and sharp sea buckthorn berry, which is becoming a staple in my cooking this year.

Visit www.liaskitchen.com for more ideas and monthly seasonal recipes inspired by Blaencamel Farm’s crops.

Ingredients (4-6 portions)

  • 1 onion, finely chopped
  • 1 -2 leeks, finely chopped
  • 1 green garlic or 1 bunch of wild garlic
  • 500-700g finely chopped mixed Blaencamel greens, such as spinach, lettuce and/or sweetheart cabbage
  • 500g mushrooms, Blaencamel farm or chestnut if they are not available
  • 1 punnet of mixed Blaencamel farm herbs (fennel, sage, mint, thyme) (Optional)
  • 1 finely chopped bunch of dill or 1 tbsp. tried dill
  • 2 Tbsp. uncooked rice
  • 1 heaped tsp. Pembrokeshire Beach Company Kelp or other dried/crumbled sea weed (optional)
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • 1 tsp. sea buckthorn berries roughly chopped (optional)
  • Extra virgin olive oil
  • Around 2 litres of stock

For the Avgolemono sauce:

  • 1 small egg
  • Juice of one small lemon

Preparation (45 minutes)

  1. Coat the base of a deep pot with olive oil and sauté the onion and leeks with one teaspoon of salt until soft and translucent.
  2. Add the cubed mushrooms (2 -3 cm chunks) and sauté for 2-5 minutes.
  3. Add the finely chopped herbs, wild or fresh garlic and greens, and stir fry for a couple of minutes.
  4. Then add the stock, stir well and (if you are using) add the dried kelp or other sea weed, pepper and sea buckthorn berries.
  5. Simmer for about 10 minutes and then add the rice.
  6. After 20 minutes (when the rice has softened and soup has thickened) remove from the hob.
  7. Beat the egg really well until it is fluffy and creamy (around 5 minutes), and whilst you continue whisking gradually add the lemon juice.
  8. Take one ladle of hot stock from the soup, strain through a fine sieve and add the hot stock slowly to the egg-lemon mixture whilst still whisking on low speed or by hand.
  9. Finally add the thinned egg-lemon and stock juice to the hot soup stirring in well to make sure it flavours and thickens all of the soup.
  10. Taste and adjust the seasoning if needed.

Carrot & spinach KuKu – A seasonal Frittata

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A recipe inspired by the way Iranians make their open omelette or frittata, known as Kuku. It uses March’s seasonal vegetable like carrots and spinach still abundant at Blaencamel farm and in their weekly organic vegetable boxes. This type of frittata uses a generous quantity of ingredients so don’t be surprised when you see how much vegetable goes in it – it is what sets it apart from other open omelettes.

You can find Blaencamel farm vegetables at both Farmers’ markets in Cardiff, Roath and Riverside, on Saturday and Sunday respectively, but also in Aberystwyth and their own farm shop. Order their boxes here.

Ingredients (4 portions)

  • 250g (3 medium) carrots, coarsely grated
  • 150g spinach, finely chopped
  • 15g (half a small bunch) parsley, finely chopped
  • 1 medium onion, thinly sliced
  • 50g sundried tomatoes or mixed antipasti e.g. peppers and artichokes, finely chopped
  • 30g cashews, chopped
  • 3 Tbsp. Goji berries (optional)
  • Fresh mandarin or orange juice
  • 100g (half a pack) feta cheese, crumbled
  • ½ tsp. ground cumin
  • A generous pinch of smoked or regular sweet paprika
  • ½ tsp oregano
  • 1 generous pinch of saffron strands
  • 2 Tbsp. flour
  • 1 tsp. baking powder
  • 6 eggs
  • 2 generous pinches of salt
  • ½ tsp. sugar
  • Olive oil 

Preparation (30 minutes)

  1. Add enough fresh mandarin or orange juice to cover the goji berries in a small bowl or mug. Infuse whilst prepping.
  2. Add a tablespoon (or two) of olive oil to a 20 to 25cm non-stick pan, and sauté the onion on low heat with a pinch of salt and the sugar until it caramelises (5-10 min).
  3. Pound the saffron in a bowl with a rolling pin, beat in the eggs and allow time for the saffron to infuse in them.
  4. Remove the onions from the pan, add another tablespoon of oil, add the carrots and cumin. Sauté until soft (5 min).
  5. Return the onions to the frying pan, add the goji berries, cashews, sundried tomatoes and antipasti. Mix well.
  6. Add the spinach and parsley little by little so that it slightly wilts. You don’t need to cook your spinach much or at all but you might choose to wilt it a bit of you are using a smaller pan.
  7. Add the flour, pinch of salt, baking powder, paprika and oregano to the eggs and beat until the flour is mixed well and to give the eggs some volume and softness.
  8. Mix into the pan gradually and carefully making sure the beaten egg goes to the bottom of the pan and mixes in well between the abundant ingredients to hold them together. The pan should remain on low heat all this time.
  9. Make sure that the ingredients are spread evenly on the pan and sprinkle the feta cheese on top.
  10. After firming up the frittata on the hob for a couple of minutes, you can cook the frittata in two ways: a) If your pan is heat resistant place it in a preheated oven for about 10-15 minutes at 180-200 degrees –cover with a lid or aluminium foil for half the time, or b) Cover the pan with a lid or plate. Continue cooking on the hob on low heat for 8 to 10 minutes. Then place under a preheated grill for a couple of minutes or until golden and risen.
  11. If using a 20cm pan it should be at least 5cm dip to make a cake like frittata that will rise.
  12. You can choose to omit or include ingredients on this list. It is also very easy to replace them. For example goji berries can be replaced with cranberries or even barberries if you prefer an authentic Iranian taste.

Organic Greek Leek pie

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Most of the people I know in Britain talk about how much they love Greek spanakopita (spinach pie) but my all-time favourite is actually Greek leek pie (prasópita). What best way to bring together my two homes other than in this wholesome, winter recipe?

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Leeks are currently in season and Blaencamel Farm’s boxes and market stalls showcase this wonderful Welsh ingredient. You can make this pie using a couple of organic bunches of leek and one onion. And you will thank me for it as the flavour of Blaencamel’s leeks is special. Every bite will make you feel nourished and shun away the winter blues. Happy pie eating!

You can order Blaencamel Farm’s boxes by contacting emailing Tom Frost mailto:(tom@blaencamelbox.com). For more info click here.

Join Lia’s Kitchen cooking classes on 3 and 10 February to find out more and savour Greek cuisine. Book here: https://www.eventbrite.co.uk/o/lias-kitchen-7901836356

Ingredients (4-6 portions or 12 pieces)

  • 2 bunches Blaencamel Farm leeks (around 700g)
  • 1 onion
  • 200g Feta cheese
  • 2 organic eggs
  • 15g fresh dill (optional)
  • 1 tsp. salt
  • 1 tsp. sugar
  • ½ tsp. ground black pepper
  • 250g filo pastry (packs available at most supermarkets)
  • Olive oil for cooking and pastry basting

For the glazing

  • 1 espresso cup milk
  • 1 tsp. butter
  • 1 tbsp. sesame seeds

Preparation (up to an hour)

  1. Peel, halve and slice the onion finely.
  2. Rub the salt and sugar in the onion slices with your finger until they are well separated.
  3. Let the onions sweat for ten minutes.
  4. Meanwhile trim the leeks and halve lengthwise. Place in a basin filled with water and rinse well to remove all dirt from between the layers. Repeat at least twice.
  5. Coat the base of a wide pan or pot with enough olive oil and preheat. The pot or pan should have a lid.
  6. Add the onions and slowly fry, covered until they caramelise.
  7. While the onions caramelise slice the leeks finely or roughly.
  8. When the onion is ready add the leeks and stir fry for ten minutes on medium heat until softened.
  9. Remove from heat (and pan if possible) and cool down.
  10. In a big bowl beat the eggs lightly and crumble the feta cheese.
  11. Add the leeks and onion mix to the eggs and feta. Add the pepper and mix well.
  12. Pick a baking tray (around 36cmx40 but can be a bit bigger) and using a brush or your hands oil its base and sides well.
  13. Layer half the filo pastry sheets one by one (6-8 depending on the pack), lightly oiling each sheet with olive oil using a brush or your clean fingers.
  14. Don’t oil the last sheet and pour the leek pie filling spreading it evenly across the tray with the back of a spoon.
  15. Repeat the layering process over the filling.
  16. Heat up the milk and butter in a small pot until the butter melts.
  17. Pour on top of the pie, starting from its edges but making sure that the full surface of the top sheet is also moistened. Tuck the corners in to seal the pie.
  18. Using a sharp knife slice the pie into twelve portions.
  19. Sprinkle the sesame seeds and bake in a medium oven (180 Celsius) for 30-45 minutes until golden.