Recipies from Winter Gardenz New Zealand - GREENHOUSES NZ - WINTER GARDENZ

Lemon Cream Pie

7/8/2015

Lemon Cream Pie

Ingredients:

For the Graham Cracker Crust

14 whole graham crackers, about 7 ounces
6 tablespoons melted butter
1/4 cup sugar
Pinch of salt
1/2 teaspoon cinnamon
1 teaspoon water

For the Lemon Cream Pie Filling

2 cups heavy cream
1 teaspoon vanilla
3 tablespoons granulated sugar
5.1 ounce box instant vanilla pudding (not lemon)
1 cup cold milk
1/2 cup fresh squeezed lemon juice
12 ounces cream cheese, softened
White chocolate curls and crushed graham cracker for garnish.

Directions:

Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 teaspoon of water and pulse a couple more times.
Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.
For the Lemon Cream Pie Filling: Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla extract, until firm. Scoop into a separate bowl and chill. Then mix the instant pudding and milk in another bowl, until well combined.
Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the pudding. Scrape the bowl and beat until completely smooth. Then slowly beat in the lemon juice.
Using a spatula, fold in half the whipped cream. Scoop the lemon cream pie filling into the pie crust. Smooth the filling and top with the remaining whipped cream. If desired sprinkle the top with crushed graham crackers and white chocolate shavings. Cover gently with plastic wrap, and chill for at least two hours. Serve cold.

Spring Peas with New Potatoes, Herbs and Watercress

7/8/2015

Spring Peas with New Potatoes, Herbs and Watercress

INGREDIENTS

4 cups of water
1/2 pound small new potatoes
Salt
4 cups shelled early spring peas or two 10-ounce packages frozen baby peas
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium leek, white and tender green parts only, thinly sliced crosswise
2 tablespoons chopped mint
2 tablespoons chopped chives
1 teaspoon fresh lemon juice
Freshly ground pepper
2 medium bunches of watercress, large stems discarded and leaves coarsely chopped (2 cups)

INSTRUCTIONS

Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat until fork-tender, about 20 minutes. With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat until tender, about 5 minutes. Meanwhile, in a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes. Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.
Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper. Remove the skillet from the heat and stir in the watercress. Transfer the vegetables to a warmed bowl and serve.

Spring Veggie Bowls with Lemon Tahini Dressing

7/8/2015

Spring Veggie Bowls with Lemon Tahini Dressing

Ingredients:

1 cup brown rice {or quinoa}
3 cups water {or, if using quinoa use 2 cups water instead}
6 carrots, peeled and sliced into 2″ pieces
6 small beets, sliced + greens
20 asparagus, sliced into 2″ pieces
2 cups kidney beans or chickpeas, optional
2 tbsp olive oil
4 tbsp fresh lemon juice, about 1 large lemon
1/2 cup tahini
1/4 cup warm water
2 cloves garlic, minced

Directions:

Combine the brown rice and water in a medium pot. Add a pinch of salt and bring to a boil. Reduce heat, cover and let simmer for 45 minutes, or until rice has absorbed all water. If using quinoa, simmer uncovered for about 20 minutes before fluffing with a fork.
Meanwhile, preheat oven to 400 degrees and line two baking sheets with parchment paper.
Drizzle the olive oil over the carrots, beets and asparagus. Roughly chop the beet greens and set aside for the time being.
Place the beets and carrots on one sheet tray and the asparagus on the other tray. Place both trays in the oven. Roast the beets and carrots for 20 minutes and the asparagus for 15 minutes – until tender.
While the veggies are in the oven, whisk together the dressing. Combine the lemon juice, tahini, warm water and garlic in a small bowl and whisk until smooth. The dressing should be slightly runny.
Heat up a small splash of olive oil over medium high heat. When hot, add the beet greens with a tiny pinch of salt and saute until tender and wilted – about 4 minutes. Remove from heat.
To assemble the bowls, place brown rice or quinoa on the bottom then top with veggies, beet greens and beans, if using. Drizzle with dressing. Enjoy!

Guiltless Cauliflower Alfredo Sauce 

7/8/2015

Ingredients: 

2 Cauliflower, Cooked 
1 1/4 C. Fat Free Milk
 3 Oz. Fat Free Cream Cheese 
1 Tbsp. Flour 
1 Tsp. Salt
1 Tbsp. Light Butte
3 Garlic Cloves, Mince
1 C. 2% Milk Italian Cheese Blend, Shredded

Directions:

Place the cauliflower, milk, cream cheese, flour and salt into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.
Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.
Once thickened, remove the pan from the heat and add in the cheese. Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Zucchini and Sweet Potato recipe

6/8/2015

Ingredients

2 tbsp butter or coconut oil
8 eggs
1 large sweet potato, peeled and cut in slices
2 sliced zucchinis
1 sliced red bell pepper
2 tbsp fresh parsley
Salt and pepper to taste.

Preparation

Heat a pan over a medium-low heat;
Add the oil and sweet potato slices and cook until soft, about 8 minutes;
Add the zucchini and red bell pepper slices and cook for another 4 minutes;
While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
Season the egg mixture with salt and pepper and add to the cooking veggies;
Cook on low heat until just set, about 10 minutes;
Finish the frittata until golden under a heated broiler.

Cut the finished frittata into wedges and serve with fresh parsley.

Lemon Asparagus Pasta

1/8/2015

Lemon Asparagus Pasta

Ingredients

1½ cups penne pasta
½ bunch asparagus, cut into 1-inch pieces
¾ C. whole milk
2 tsp. dijon mustard
2 tsp. all-purpose flour
dash of salt and pepper
1 tsp. extra-virgin olive oil
2 tsp. minced garlic
1½ tsp. lemon juice
⅓ grated Parmesan Cheese
⅓ cup Shredded Parmesan Cheese

Instructions

Cook pasta in boiling water for 6 minutes. Add asparagus and continue cooking until just tender (about 3-5 more minutes). Drain and return to the pot.
In a medium bowl, whisk milk, mustard, flour, salt and pepper.
Heat oil in a small saucepan on medium-high heat. Add garlic and cook until fragrant and lightly browned (stirring constantly) about 1 minute. Pour in the milk mixture and whisk. Continue stirring as you bring to a simmer. Cook until thick, 1 to 2 minutes. Stir in lemon zest and juice.
Stir this sauce into the pasta and cook over medium-high heat. Cook until sauce is thick and creamy. Mix grated Parmesan cheese into the pasta.
Top with remaining shredded Parmesan cheese as a topping. ENJOY!

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