Sunday Dinner

Faegan likes to play outside with his dad on the weekend.  This frees me up to do what I like best - cook.  Once again pears are featured in this recipe and the result was outstanding.  By far one of the best soups I have ever made.

SWEET POTATO SOUP with Roasted Garlic and Pear

600 grams organic  sweet potato

1 ripe organic pear, cored and diced

1 head of organic garlic

1 Tbsp organic salted butter

1 onion, diced

1 Tbsp fresh thyme

2 cups water or stock

1 cup organic whole milk

1 tsp sea salt

pepper

Method:  Preheat oven to 350*.  Roast sweet potato in it's jacket until soft.  At the same time, slice the top off the head of garlic and roast it in the oven by placing it in a covered oven proof pot or in some foil.  It is done when it is mushy and easy to squirt out.  

Saute the onion in the butter in a large soup pot until the onion is soft.  When the roasting is complete, add the sweet potato, garlic, water, thyme, salt, pear and pepper to the pot.  Bring to a light boil and then reduce to simmer for 15 minutes or until pear is cooked.  Garnish with a sprig of fresh thyme or minced chives.

RAW WILTED KALE SALAD with Pepitas, Arame and Carrot

1 small bunch of organic kale, deveined and chopped

1 organic carrot, shredded

1/2 organic red pepper, chopped

1/4 red onion, chopped

1/4 cup arame seaweed, soaked in warm water

1/8 cup organic sunflower seeds

1/8 cup organic pepitas (pumpkin seeds)

2 Tbsp organic sesame oil (not toasted)

1 Tbsp organic apple cider vinegar

2 Tbsp organic tamari soya sauce

Method:  In a large bowl, drizzle the tamari over the kale and massage it into the leaves with your hands.  Add the other ingredients and toss.

CHEESE AND ONION TWIST

20 g organic butter

1 large onion, chopped

250 g organic whole wheat flour

250 g organic unbleached white flour

1 1/2 tsp sea salt

4 tsp baking powder

2 tsp dry mustard powder

1/2 tsp pepper

125 g organic butter

125 g shredded organic cheese

1 organic egg, lightly beaten

300 ml organic whole milk

1 organic egg beaten with 2 Tbsp organic whole milk for glazing

1 1/2 Tbsp organic sesame or poppy seeds

Method: Preheat oven to 425* and grease a cookie sheet.  Melt the butter in a frying pan and cook onion over a low heat for 10 minutes without browning.

     Put flour, salt, baking powder, mustard and pepper in a large bowl and mix well.  Cut in butter until mixture resembles fine breadcrumbs.  Stir in the cheese then add egg and milk. Stir until mixture clumps around spoon, then continue mixing by hand until a rough dough forms. Knead on a floured surface until smooth.

     Divide dough in half, then divide each half into three.  Roll each portion into a long rope about 45 cm long.  Press three rolls together at one end then braid.  Join final ends .  Make second loaf the same way.

     Transfer braids to the tray and brush the surface with the egg/milk, and sprinkle with the onion and sesame seeds.  Bake until golden brown about 30 mins.