Sweet green tomato tart, specialty from Canada and Quebec

This recipe was given and made by our special guests from Canada: Tim and Tracy with their 3 children Mialana, Micah and Zoe. Micah was really happy to show us how to do it! Thank you Micah! Everybody loved it.

Ingredients:

-        3 cups of green tomatos cut finely

-        1 cup of sugar

-        2 teaspoon of corn flour

-        2 teaspoon lemon juice

-        1 pinch of cinnamon, or ginger

-        2 tart crusts

1.     Preheat the oven 180 degrees

2.     Mixed all ingredients except the corn flour, and cook slowly in low/medium heat for 30 minutes

3.     Add the corn flour to thicken the mixture

4.     Pour the mixture on top of a home made crust or puff pastry, and add one layer of crust on top of the mixture

5.     Cook for about 40 minutes

Pumpkin soup by Matis: adding water and cooking (part 5)

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Matis pumkin soup PART 3

Pumpkin soup by Matis (part 2)

Pumpkin soup by Matis (Part 1)

Watch the videos! From Garden to plate...

Getting creative with Kale

My vegetable of the week this week is kale. Before living at PEACE farm I'm not sure I had ever tasted kale and now it's a staple that sees us right through winter time when most other veggies die back. My good friend Karina introduced me to kale curry a few years ago and since then I've adapted it slightly but the essence is there. But the simplest way to cook with kale is fry it up with whatever other veggies you need to use. So that will be tomorrow's recipe. Stay tuned.

Kale Curry

Veg oil or ghee

Garlic 

A large onion

2cm knob ginger, grated 

2ts garam masala

2ts cumin

1ts ground coriander

1ts turmeric 

1ts fennel seeds (or ground)

A large bunch of kale

A smaller bunch of silverbeet 

Small fresh chilli

2 Anchovies (optional)

2 cups vegetable stock

1tin coconut cream 

Method

Fry the diced onion, garlic, grated ginger and chilli with ghee or oil and spices for 5 minutes. Chop the kale (stems removed) and fry with onions and spices. Add stock, anchovies and coconut cream. Cook until kale is soft and dark (about 15 mins). Add silverbeet and cook for another 5 mins. Blend well until smooth. season to taste and serve with rice. I also topped mine with homemade fried paneer.

And the verdict?  Reika joined us for lunch and she said it was "Delicious and nutritious! I'm just so happy and satisfied after eating your kale curry."