FIG operating hours for December and January

The FIG Christmas/New Year operating hours shall be as follows;

Monday 19th December - normal hours at Ourimbah & bulk order collection

Tuesday 20th December - normal hours at Wyong & bulk order collection

Monday 26th December - closed

Tuesday 27th December - closed

Monday 2nd January - closed

Tuesday 3rd January - closed

Monday 9th January - normal hours at Ourimbah

Tuesday 10th January - normal hours at Wyong - bulk orders due tonight for collection 16/17 Jan

Some recipes for FIG produce

Thanks to some great Figgie members, we have some recipes they have shared with us for using various FIG produce.

First up, from Sara:


1) Potato and leek soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 large leek, chopped
• 2 garlic cloves, crushed
• 500g sebago potatoes, peeled, chopped
• 1 litre chicken stock
• 1/3 cup sour cream
• 2 tablespoons finely chopped fresh chives

Method

1. Heat oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add potato. Cook, stirring, for 5 minutes. 
2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. 
3. Blend, in batches, until smooth. Serve.

2) Creamy cauliflower and potato soup with bacon

Ingredients (serves 4)

• 1 tablespoon olive oil
• 250g 97% fat-free bacon, finely chopped
• 3 garlic cloves, crushed
• 2 leeks, halved, washed, thinly sliced
• 1/4 cauliflower, trimmed, cut into small florets
• 500g Sebago or Desiree potatoes, peeled, diced
• 6 cups reduced-salt chicken stock
• 1/4 cup light thickened cream
• Toasted wholegrain bread, to serve

Method

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel. 
2. Add remaining 2 teaspoons oil, garlic and leek to pan. Cook, stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon. 
3. Blend soup, in batches, until smooth. Return to saucepan over low heat. Stir in cream. Heat, without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with pepper. Serve with toast

3) Potato Frittata

Ingredients (serves 6)

• 8 eggs
• 50ml milk
• 200g mild cheddar, grated
• 2 tbs olive oil
• 2 onions, thinly sliced
• 1 garlic clove, crushed
• 500g potatoes, peeled, cooked, sliced

Method

1. Preheat oven to 180°C. Beat eggs and milk in a large bowl. Add cheese and season. 
2. Heat half the oil in an ovenproof frypan over low heat. Cook onion and garlic, stirring, for 5-6 minutes until soft. Remove and add to the egg mixture with the potato. 
3. Wipe pan clean, then return to low heat with remaining oil. Pour in frittata mixture and using a palette knife, gently pull away from sides of the pan, allowing uncooked egg to run to edges. Once cooked around the outside (about 2-3 minutes), transfer pan to the oven and bake for 10-15 minutes until set. Turn out and cool.

4) Almond Crusted Fish with Potato and Leek

Cooking Time 30 minutes

Ingredients (serves 4)

• 2 large (about 350g) desiree potatoes, washed, thinly sliced
• 1 leek, pale section only, washed, thinly sliced
• Salt & freshly ground black pepper
• 80ml (1/3 cup) olive oil
• 2 tbs pre-grated parmesan
• 1 x 100g pkt almond meal
• 2 eggs, lightly whisked
• 4 (about 500g) white fish fillets (such as smooth dory), cut in half lengthways
• 1/3 cup loosely packed chopped fresh continental parsley

Method

1. Preheat oven to 220°C. Arrange potato over a 17 x 24cm (base measurement) baking tray. Top with leek and season with salt and pepper. Drizzle with 2 tbs of the olive oil and sprinkle with parmesan. Bake on the top shelf of preheated oven for 20 minutes or until the potato is tender and golden. 
2. Meanwhile, place almond meal and egg in separate bowls. Dip 1 piece of fish in the egg, then the almond meal, pressing firmly to coat. Repeat with remaining pieces of fish. 
3. Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until cooked through. 
4. Divide almond-crusted fish and potato and leek among serving plates. Sprinkle with parsley and serve immediately

5) Potato and Leek Quiches

Preparation Time 20 minutes

Cooking Time 25 minutes

Ingredients (serves 4)

• 400g  potato, peeled, cut into 2.5cm chunks
• 1 tbs olive oil
• 1 leek, washed, sliced
• 2 tbs chopped fresh continental parsley
• 4 sheets filo pastry
• Olive oil spray
• 3 eggs
• 1 cup (250ml) skim milk
• 1/2 tsp ground nutmeg
• Salt & freshly ground pepper

Method

1. Steam the sweet potato until just tender. Transfer to a bowl. Heat the oil in a frying pan over a medium heat. Add the leek and cook, stirring until soft. Add to the sweet potato with the parsley and toss to combine. 
2. Preheat oven to 180°C. Grease 6 x 1 cup muffin pans. Spray a sheet of filo with the oil. Top with the remaining sheets, spraying with oil between each layer. Cut the sheets into 3 portions crossways, then cut each strip in half. Line each muffin pan with the filo. 
3. Divide the sweet potato mixture among the pastry cases. 
4. Whisk the eggs, milk and nutmeg together. Season with salt and pepper. Pour over the filling. Bake for 20-25 minutes or until just set.

Notes: You can make this without the pastry......I've tried it and it's quite nice...particularly if you're gluten intolerant or don't like pastry very much. Just make sure that the trays or cooking dish is well oiled with either butter or olive oil :)

6) Apple and Oat Muffins

Ingredients:

1 cup buttermilk
1 cup rolled oats
½ cup raisins
2 egg whites
¼ cup honey
1 cup whole-wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
1 apple, grated

Directions:

1) Preheat oven to 350°F. Coat a muffin pan with non-stick cooking spray.

2) Mix buttermilk, oats, and raisins together in a large bowl. Add egg whites and honey; blend thoroughly.

3) In a separate large bowl, whisk together flour, baking powder, cinnamon, and salt. Add to oat mixture; mix to incorporate. Fold in grated apple.

4) Fill mixture in muffin tins ¾ full. Bake 20 to 25 minutes, until a toothpick inserted in the middle comes out clean. Cool in tins 10 minutes, then remove and cool completely.

And from Gini:

BAKED FENNEL

Cook Fennel first (steam, boil) - don't overcook

Heat oven to 200 deg. = HOT

Put Fennel in ovenproof dish and add garlic, some cherry tomatoes and a handful of olives to taste. and for colour! 1 cup or more white wine, according to quantity of fennel.

Leave for 1/2 hour in oven

They all seem yum to us!

Millet Bake

Recently we found ourselves with surplus silverbeet and a pile of eggs... Hmmmm what to make - Millet Bake of course.  I'm sure every Mumma probably has their own personal Millet Bake recipe, because really it is such a versatile meal, but I thought I'd share what went into ours this yummy evening recently. 

 

::Millet Bake::

Ingredients;

1/2 a big bunch of silverbeet finely shredded

1 onion finely diced

1/4 block of Bulgarian Sheep's Feta crumbled

3C of fluffy, cooked millet (I love the way it goes all fluffy when it's cooked,
like a soft cuddly grain cloud!)

6 eggs

1C of your choice of milk

1T of mixed dried or fresh (of course you will need more than 1T if using fresh) herbs

1t of Himalayan Salt

Paprika to dust

Method;

• Oil lightly a deep sided baking dish

• Lay in the shredded silverbeet

• Sprinkle over the onion

• Crumble the feta over next

• Spoon in the fluffy millet

• In a bowl, mix the eggs with the milk, herbs and salt - whisk until well combined

• Pour over the top of the millet and make sure the egg mix covers the millet and is evenly dispersed in the dish

• Dust lightly with Paprika

• Cook in a pre-heated 180ºC oven for about 1 hour,
or until the top is golden and the bake is 'set'

• Top with Gomasio and serve with a
green Springtime salad drizzled with apple cider vinegar.

Changed hours at Wyong

We made a decision today, after trialing shorter hours at Wyong and observing for some weeks when the last member had been through to collect their box, and effective next week, 8th November, the hours at Wyong shall be:

3pm until 4.30pm

Same starting time, earlier finishing time. Anyone running late can have their bag packed for them, to be collected whilst we're packing up.

For new enquiries, please arrive well before closing time so that there is something to see on the tables other than empty boxes!

See you at the co-op...