Recipe Review: Silverbeet and Potato Gratin

I was seeking for a silverbeet recipe when I found this one...

Silverbeet and Potato Gratin - from taste.com.au



It looked yummy and we had the ingredients, so I decided to make it with Mum's help.

Mum made the milky sauce, blending milk with a little bit of flour (to thicken it) and the garlic.  Once blended, she thickened it on the stove and then we added some ricotta cheese.  We fried the onion and wilted the silverbeet and then worked on assembling it all in a large casserole dish.  We made a much larger quantity of the recipe in order to meet our needs.  We did not use the grated tasty cheese or nutmeg.

The result...

 It was yummy! :)


From a church member's garden:
Silverbeet

Squash Something

A friend gave us a bag of squash after church on Sabbath.  I had never eaten it before, much less cooked it, but come Sunday morning I started brainstorming to find out what to make with it...  The result was "Squash Something".  It is a recipe that I made up but do not know what to name.  Suggestions are welcome.

Squash from Andrew's garden

Green beans from OUR garden

"Squash Something"

650g squash
120g green beans
4 tomatoes
2 large onions
2 garlic cloves
1 large red capsicum
4 large mushrooms
Salt to taste
Olive oil

Method:
Chop everything up into equal sizes, but crush the garlic.  Drizzle with olive oil and mix.  Pour into a casserole dish and cover.  Bake in the oven until tender.  We ate it with mashed potato, cashew and sunflower cheese, and brown basmati rice.  It was very nice.

Cauli' 'n' 'Chini Soup

I had cauliflower.  I wanted to make cauliflower soup.  So, I hunted for a recipe.

I found a few, chose one, and got started.  Finding a couple of zucchinis in the fridge, I decided to make cauliflower and zucchini soup.

Here is the recipe:
1 small to medium head of cauliflower, chopped
2 medium zucchinis, sliced
3 medium garlic cloves, crushed
3 medium onions, chopped
2 tablespoons (TBS) vegetable stock powder
8 cups (2L) water
1/4 cup raw cashews

Method:
Sautee onion until soft.  Add garlic, zucchini, cauliflower, and stir.  Add the water and stock powder, bring to the boil, and simmer until cauliflower is soft (about 30 mins).  Blend (in two batches) with the cashews.  Serve with toasted homemade bread!  I also made Minestrone with Black Turtle Beans when I made this soup to give the family more to eat. :)  Enjoy!