Due to Heritage Day on the Thursday, all Market Boxes will be delivered on Wednesday 23rd September

Vegetarian Box Recipes 20/08/2020


Join us at 6pm Thursday, 20th August for a live UCOOK Along with the very talented Vanie Padayachee. 


Vanie previously owned the Indian-inspired restaurant Marigolds in Franschhoek. These days, she’s cooking up a storm at Sabora Tented Camp, Singita, Tanzania. 


Tune in at 6pm when Vanie will show us how to make her delicious Rustic Butternut & Brie Quiche — LIVE on our Instagram channel @ucook.market. You will take away some valuable skills as she will be demonstrating how to make homemade shortcrust pastry (your taste buds won’t be disappointed). Think crisp buttery pastry, warm roasted butternut and oozy brie cheese. If you are vegan simply roast the root vegetable filling to create a beautiful salad with nut-style Camembert. 


Vanie’s Rustic Butternut & Brie Quiche 

Golden crumbly homemade pastry with Naturally Organic roasted butternut, Simply Fresh onion and garlic, and Umthunzi thyme with an oozy Dalewood brie quiche filling. Delicious! 

 Pastry 
  • Preheat the oven to 180°C.
  • Place 185g of flour, ½ tsp of salt and 100g of the Cream of the Crop butter into the food processor.
  • Blitz till the mixture resembles breadcrumbs.
  • Add 3 tbsp of ice cold water (one at a time) until all is incorporated and mixture forms a workable ball/dough.
  • Remove from the processor and allow it to rest for 15 minutes.
  • Grease a loose bottom pie dish or a baking tin/oven dish.
  • Press the pastry into the bottom and the sides of the pie dish.
  • Prick the bottom of the pastry shell a couple times with a fork. Cover the pastry with a large square of baking paper or tin foil. Pour a large handful of baking beans (or any heavy dried ingredients from your pantry e.g. rice, dried beans etc) on top of the paper/foil into the base of the pastry shell – this stops the base of the pastry puffing up with air bubbles.
  • Blind bake/pre bake the pastry base for 20 minutes. 
  • Remove from the oven and allow to cool.
 
Roast Veg Mixture
  • On a roasting tray, evenly spread 1 butternut cut into medium cubes, 1 thinly sliced onion, 1 clove of crushed garlic, 2 sprigs of thyme. 
  • Toss in a generous amount of olive oil, season to taste and roast in the oven at 180°C for 25 minutes.  
 
Savoury Custard mixture
  • In a bowl whisk, 5 eggs, 2 cups of Mysthill cream and a handful of chopped Umthunzi parsley. 
  • Season with salt and pepper. 
 
Assemble the quiche 
  • Turn the oven down to 160°C.
  • Place the roasted veg mix into the cooked pastry shell.
  • Scatter over some cubes of Dalewood Brie. 
  • Pour the custard mixture over and bake for 40 minutes until the quiche is light, golden brown – set.
  • Allow to rest for 10 minutes.

CHEF’S TIP:

What is baking blind? It is the process of pre-baking a pastry shell without the wet filling, in order for the pastry to be cooked through. So that when the wet filling is added and baked again it does not turn the pastry soggy. 


Breakfast Crêpe

Thin and delicate French-style pancakes with sweet and tangy Simply Fresh gooseberry jam. 

  • Put the gooseberries and some sugar into a small pot – let that simmer on a low heat. Squish the berries with a spoon as they soften. 
  • When the berries are broken up but still chunky, take the pot off the heat and season further with sugar to taste. 
  • In a bowl, combine 150g flour, 2 tbsp sugar and a pinch of salt. Whisk in 2 eggs, 125 ml of Langvallei milk and ½ tsp vanilla until smooth. Gradually add another 250ml of milk, stirring constantly. Whisk in 1 tbsp of Cream of the Crop melted butter.
  • Heat a non-stick pan over medium heat. When the skillet is hot, brush with a little more softened butter.
  • For each crêpe, pour about 3 tbsp of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly, until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crêpe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet.
  • Place the cooked crêpes on a plate as you go. Cover with tin foil to keep them from drying out and to keep them warm.

CHEF’S TIP:

A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes.


French Soufflé Omelette

An omelette like no other – soft, fluffy and a showcase of love. Whip your breakfast game into shape with this showstopper, served sweet or savoury.

  • Separate 3 eggs. Whisk the yolks with a pinch of salt (and black pepper if savoury). 
  • In a large bowl, whisk the egg whites until firm glossy peaks form. You can use an electric whisk or some good ol’ fashioned elbow grease.
  • Add half the beaten egg whites to the yolks and stir well until whites are thoroughly combined. This is to make the soufflé base. Add some grated Mysthill young cheddar and chopped Umthunzi parsley. 
  • Using a spatula, gently fold in the remaining egg whites until well combined. Be careful not to knock too much air out.
  • In a heavy based pan, melt some Cream of the Crop butter over a medium heat, until foaming. Scrape the soufflé mixture into the pan and spread out evenly. Cover and cook until the bottom of the omelette is golden and the top is just barely set. Add some more grated cheese and cook for a further minute until the egg is nicely set.
  • Carefully slide the omelette out the pan onto a warmed plate, fold over and serve immediately.

CHEF’S TIP:

You can make a sweet version of this. Simply remove the cheese and fill the finished omelette with berry compote and a dusting of icing sugar. 


Honey Caramelised Banana with Granola & Yogurt 

A sumptuous take on breakfast granola.

  • Cut some Naturally Organic bananas into bite-sized pieces. 
  • Place a pan over medium heat with a knob of Cream of the Crop butter butter, and 1-2 tbsp of either maple syrup/honey/sugar.
  • Add your bananas and cook until caramelised. Remove the bananas from the pan when they are golden and delicious.
  • Plate up the caramelised bananas and top with your crunchy Seed & Circus granola. Add a dollop of creamy Gay’s yoghurt, just ‘cause. 

NUTRITIONAL BENEFIT: 

Yogurt can be high in protein, calcium, vitamins, live culture, and probiotics which can enhance the gut microbiota.


Smoregus Board
Léo’s onion & rosemary chutney, Cooked pickles, Knead mini baguette, Cream of the Crop butter, Dalewood brie, Mysthill young cheddar, sliced Terra Madre apple, Simply Fresh gooseberries and Umthunzi thyme leaves. 

  • Get a platter or chopping board, and arrange Léo’s onion & rosemary chutney in a ramekin, add; Knead mini baguette slices, sliced Dalewood brie, Mysthill cheddar, sliced apple, a handful of gooseberries, and a knob of Cream of the Crop butter. Garnish with thyme leaves and tuck in!

CHEF’S TIP:

Also a great picnic option, pack it all up and enjoy in the fresh air.


Slow Roasted Fennel Salad

The best way to treat your Naturally Organic fennel bulb.  

  • Quarter the fennel bulb – place on a roasting tray with some fresh herbs of choice. Coat in oil and season well. 
  • Roast for about 1 hour at 160°C, until the fennel is soft and caramelised.
  • Toast up some sliced Schoon country loaf bread with a bit of olive oil – you could even make some croutons if you’re up for it! 
  • Rinse and shred some Umthunzi/ Valota baby gem lettuce leaves. 
  • In a pan over medium heat, toast up any type of nuts that you find in the kitchen cupboard until golden. Remove from the pan and roughly chop when cool.
  • Season some Gay’s yogurt with a dash of olive oil, a squeeze of Naturally Organic lemon and some salt. 
  • Dish up your baby gem leaves, top with the fennel, drizzle over some yogurt dressing, and scatter over some toasted nuts. Serve with your crusty bread on the side. 

NUTRITIONAL BENEFIT: 

Fennel enhances bone health and is great for lowering blood pressure because of its high levels of potassium. Fennel is also used in Ayurveda for its cooling effects on the body, and to calm nerves and promote mental clarity.


French Onion Soup

Rich and flavorful onion broth with a melted Mysthill cheddar brie crouton. 

  • Heat 2-3 tbsp Cream of the Crop butter in a pan over a low/medium heat and caramelise 700g of thinly sliced onions very slowly. This should take about 50 minutes; if it’s hurried, the onions could burn and give the soup a bitter taste. 
  • Dab the onions with a little kitchen paper to remove any excess fat. Pour over 1 litre of Downtown Ramen vegetable stock and stir until the soup comes to the boil. Simmer the soup for 5-10 minutes. 
  • Season your soup to taste, and add a pinch of sugar. Just before serving the soup, slice your Knead baguette bread and rub the slices with garlic. 
  • Preheat the grill on high. Spread a little mustard on the slices and sprinkle them heavily with grated Mysthill cheddar cheese. Grill your slices in a hot oven for a minute or until the cheese has melted, then float a few slices on top of the soup.

CHEF’S TIP:

This recipe was inspired by Silwood Cooking School.


Lentil Shepherd's Pie

A heartier take on an original shepherd's pie – slow cooked Real Food Factory lentils and creamy mash are a culinary-match made in heaven.

  • Over a medium-high heat with a drizzle of oil, fry 2 roughly chopped Simply Fresh onions, 1 chopped Naturally Organic carrot, a couple of crushed Simply Fresh garlic cloves, a few small sprigs of your favourite hard herbs (like rosemary or thyme), 2 bay leaves and the Real Food Factory lentils. Fry these aromatics for about 5 minutes until the veggies have softened and lightly browned (and your kitchen smells like the heavens). Remove from the heat – add to a large, deep, ovenproof baking dish or a casserole pot with a heavy lid.
  • Pour some Downtown Ramen vegetable stock over the top, until ½ -¾ covered, and a small glug of wine – if you so wish. Seal over the pot tightly with thick tin foil or a heavy lid that seals well – this is vital for keeping all the moisture and flavour in. 
  • Pop this into a preheated 100°C oven for 8 hours (or overnight) – the longer the better. Once cooked, remove from the oven. You can drain some of the excess liquid of the sauce if you prefer a drier base. 
  • Make your mashed potatoes by first bringing a large pot of salted water to the boil. Add in 1kg peeled and halved Simply Fresh baby potatoes to the water and cook until soft. Drain the water and mash. 
  • Add a generous knob of Cream of the Crop butter, seasoning (to taste) and a glug of Langvallei milk – continue to mash until smooth and creamy. 
  • Pile the mash on top of the lentil base and smooth out with the back of a spoon. 
  • Bake the pie in the oven at 200°C for 10-15 minutes, until the mash browns on the top. Hello winter comfort!

CHEF’S TIP: 

For an added yummy layer, you can sprinkle over some Mysthill grated young cheddar or chopped nuts over the mash for a tasty topping.


Crispy Baked Tofu with Honey Roasted Parsnips
Tofu Tub’s tofu baked until golden and crispy, and served with some soft honey-roasted Naturally Organic parsnips. 

  • Preheat the oven to 190°C. 
  • Trim and cut the parsnips into bite size chunks. Rinse well. Place on a roasting tray, cut-side up, with some Umthunzi thyme leaves. Coat in some oil and season. 
  • Roast the parsnips for about 30 minutes until soft and golden. 
  • In the final 5-10 minutes, sprinkle over some honey and continue roasting until golden.  
  • Slice up the Tofu Tub’s tofu into bite-sized cubes. Drain on a paper towel to remove any excess liquid. Press down on the tofu with the paper towel to remove as much liquid as possible. 
  • Place the tofu in a bowl and drizzle with some olive oil and tamari (or soy sauce). Toss to coat. Then add in some cornstarch and toss until coated in the flour. 
  • Place on a roasting tray and bake for about 30 minutes until crispy, shifting halfway. 
  • Dish up the roasted parsnips, top with the golden crispy tofu, and garnish with a sprinkle of flavoured salt or chopped nuts. 

NUTRITIONAL BENEFIT:

The fibre in parsnips keeps blood levels of cholesterol down. Parsnips are especially high in potassium, which is known to lower blood pressure. Additionally, parsnips provide vitamin C, a powerful antioxidant, and folate, which significantly reduces the risk of stroke.


Plant-Based Cauliflower Alfredo Sauce
Deliciously low-carb, naturally creamy, pasta sauce. 

  • Cut your Naturally Organic cauliflower head into chunks. Place the cauli on a tray with some whole cloves of Simply Fresh garlic (skins on), coat in some oil and roast until golden and soft – for about 30 minutes. 
  • Add the cauliflower into a blender with some grated Mysthill young cheddar cheese, a knob of Cream of the Crop butter, your peeled garlic cloves, salt and pepper. Add a splash of Downtown Ramen veg stock, blend until smooth and season to taste on completion. 

CHEF’S TIP:

This will make an unforgettably creamy pasta sauce, or if made thicker (with less stock) could also be a great side or mash base.


The Perfect French Fries

The perfect homemade crispy french fry. What dreams are made of! 

  • Preheat your oven to 165°C. Line a baking sheet with tin foil. Begin by peeling your Simply Fresh potatoes fully. Cut the potatoes into equally sized french fry shapes. Place potatoes into a bowl of cold water and place in the fridge for 30 minutes. This will remove the extra starch from your potatoes and help to crisp them up.
  • Add a ¼ cup of canola oil to the lined baking sheet and heat in the oven until the oil is melted and smoking hot. You can test it is hot enough by dropping pieces of potato in to see if it sizzles. 
  • Remove potatoes from water and place on a paper towel to dry. Roll another paper towel out and pat fully dry.
  • Transfer potatoes to the prepared baking sheet. Season wedges again with salt.
  • Bake in the preheated oven for 40 minutes. Increase oven temperature to 230°C. Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

CHEF’S TIP: 

Serve with a creamy french style mayonnaise or Vanie’s Rouille (see recipe below).


Croque Monsieur

Croque monsieur is a french ham and cheese toastie with a creamy bechamel sauce topping. Utter Bliss! 

  • Preheat the grill on high.
  • To make the bechamel sauce: add a small knob of Cream of the Crop butter to a pot, once melted add a spoonful or enough flour to create a paste (this is called a roux) – allow to cook for 1 minute. Remove from the heat and slowly whisk in enough Langvallei milk until you have a medium thick sauce consistency. Return to the heat and cook down for a couple minutes until the sauce has thickened. Season with salt, pepper and a pinch of nutmeg. 
  • Lightly toast the Schoon country loaf slices in the toaster. 
  • Lightly spread one side of each piece of toast with dijon or grainy mustard. 
  • Place a slice of ham on the mustard side of one piece of toast, spread a spoonful of bechamel on the ham and top with some slices of Mysthill young cheddar and sandwich together with the remaining piece of mustard toast.
  • Spoon on more bechamel on the top of the sandwich. 
  • Place on a baking tray and cook under the grill, until the cheese has melted and the bechamel top is turning golden. 

CHEF’S TIP:

Serve with an Umthunzi baby gem lettuce salad in a simple vinaigrette.


Vanie’s Rouille

Vanie’s take on Rouille is a cayenne spiced and garlic style mayonnaise. 

  • In a food processor, blend 2 egg yolks, 4 cloves of mashed or grated Simply Fresh garlic, and 1 tsp cayenne pepper. Blend for 30 seconds. 
  • Set the food processor to medium speed and very slowly drizzle in half a cup of olive oil until emulsified. Season to taste. 
  • Store in the fridge for up to 5 days. 

CHEF’S TIP: 

Rouille is traditionally served with fish or fish soup. But the options are endless with Vanie’s rouille. Perfect for sandwiches or serve as a condiment to chicken, shellfish, red meat, or french fries.


Crudites Platter with Lemon Herb Yoghurt dip

Creamy Gay’s yogurt dressing flavoured with Naturally Organic lemon, Simply Fresh garlic and fresh herbs – surrounded by nourishing veg. 

  • Mix some Gay’s yoghurt with grated garlic, a mixture of chopped Umthunzi rosemary/thyme/oregano, a squeeze of lemon juice and plenty of salt and pepper.
  • Prepare some veg by cutting some Field Fresh mangetout, Simply Fresh celery and carrots into batons. Separate some Naturally Organic cauliflower florets. 
  • Place the flavoured yogurt into a ramekin in the centre of a serving platter, and arrange the prepped veg around it. Dig in! 

CHEF’S TIP: 

Great healthy starter for sharing, or lunch time snack. 



Naartjie Yoghurt Bundt Cake

Afternoon tea never looked so good with this elegant, vegetarian orange-yoghurt bundt cake by its side. 

  • Preheat the oven to 180°C.
  • In a bowl, sift the dry ingredients: 3 cups of cake flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 3 tbsp corn flour.
  • In another bowl, mix the wet ingredients: ½ cup freshly squeezed Naturally Organic lemon juice and zest of 2 large Naturally Organic naartjies, 1 cup sugar, 2 tsp vanilla essence, 1 cup vegetable oil, 2 cups of Gay’s yoghurt. 
  • Pour the dry ingredients into the wet ingredient bowl in three batches, mixing thoroughly with a spatula after each addition – making sure the sides and bottom are all incorporated. 
  • Prepare your bundt cake tin or a regular cake tin by spraying it with Spray and Cook. Pour in the cake mixture and bake for 50-60 minutes (the test to see if it is cooked, is to insert a toothpick or skewer into the cake and see if it comes out clean). Rest the tin on a rack for 10 minutes.
  • After 10 minutes, remove the cake from the tin by running a knife gently around the edges. 
  • Make the glaze by combining ¾ cup of icing sugar with ⅓ cup of naartjie juice in a bowl and mixing well. 
  • Once the cake is cooled, drizzle the glaze over the top of the cake. 

CHEF'S TIP:

Serve with a cup of tea or coffee for a perfect afternoon treat. 


Easy Naartjie Crêpe Suzette

A saffa twist on a classic French dish – enjoy this bougie home-style breakfast with a coffee or as part of a cheeky champagne brunch.

  • Blend 4 large, room temperature, eggs, 2 cups of Langvallei milk, ⅔ cup sugar, and 1 tsp of vanilla extract in a blender until smooth and frothy.
  • Add 2⅓ cups all-purpose flour and ½ teaspoon salt and blend just to combine. 
  • Cover batter and chill for at least 1 hour.
  • While the batter sits. Cream some Cream of the Crop butter with Naturally Organic naartjie zest, naartjie juice and a little bit of icing sugar. Set aside. 
  • Peel four naartjies and cut the flesh – in a pan on medium-to-high heat, cook them with 2 tablespoons of sugar and a knob of butter until thickened and caramelised/sticky.
  • Heat a medium nonstick pan over medium-high heat. Then, brush with butter. Ladle about ¼ cup batter into skillet and swirl to evenly coat bottom. Cook until bubbles form on the surface and edges are golden and crisp, about 3 minutes.
  • Slide a spatula underneath the crêpe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. 
  • As crêpes come out of the pan, smear them with the naartjie butter. Cover with a piece of foil to keep warm while you cook remaining crêpes and stack as you go with butter in between. 
  • Serve with a dollop of whisked sweetened Mysthill cream.

CHEF’S TIP:

Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette, a sauce of caramelized sugar and butter, orange or naartjie juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a table-side performance, where the waiter sets alight the alcohol in the pan which is called – flambé.


Chocolate Pudding

Five luxurious chocolate pudding cups with crunchy granola topping.

  • To a pot, add: Langvallei 500ml of milk, 2 tbsp cocoa powder, 3-4 tbsp maple syrup, 5 tbsp corn flour and a pinch of salt. Mix well with a whisk to combine. 
  • Place over a low heat and cook for 10 minutes, stirring constantly until a thick custard has formed. Taste to test and add more maple syrup or cocoa powder if necessary. 
  • Transfer to little ramekins or pudding glasses and leave to cool and set in the fridge for a few hours. 

CHEF’S TIP:

Garnish with a sprinkle of granola. 


Apple Tart Tatin

Tart Tatin is a french puff pastry dessert in which Terra Madre apples are caramelised in butter and sugar before the tart is baked upside down.  

  • Preheat the oven to 180°C.
  • Peel, core and slice 5 Terra Madre apples into chunky slices.
  • Place a small to medium size frying pan (approximately 23cm with a shallow lip), over a medium/low heat, melt 100g of Cream of the Crop butter and add 1/2 tsp cinnamon, 1/2 tsp ground clove, pinch of nutmeg and the sliced apples and mix until all is incorporated. 
  • Add half a cup of brown sugar, and a few drops of Naturally Organic lemon juice and sauté until the apples start to caramelise.
  • Remove from the heat, gently place a sheet of puff pastry onto the apples. Tuck the pastry around the frying pan.
  • Brush the pastry with beaten egg and bake for 35-40 minutes till pastry is golden brown and crispy.
  • Remove from the oven, allow to cool and gently flip onto a serving plate.
  • Serve with crème anglaise or fresh Mysthill cream. 

CHEF’S TIP:

You can substitute the apples for many other fruits. We like pears, plums, nectarines, rhubarb and berries.