Kale, Red Onions, Pine Nuts and Feta Entrée

GET
1 head/bunch of kale
4 red onions
or Höri-Bülle
2 cloves of garlic
150 g goat cheese/ feta
1 cup roasted pine nuts
Olive oil
all organic


DO
Wash the kale leaves well. Discard outer leaves and dry well. Cut the leaves from the stem by sliding a knife along them and keep both parts separate. Peel the onions and the garlic. Heat oil in a large pot as the initial amount can be rather bulky. Cut the onion into wedges, keeping one aside.
Fry the onions golden. Chop the kale leaves and stems rather finely. Add the chopped kale stems and garlic. After 6 min. add the kale leaves. Fry and stir for 5 min. Add a small amount of boiling water to the pot, stir and cover. Add the remaining red onion wedges. Lift the lid after 6 min. and let the moisture evaporate.

Tuscan kale

Roast the pine nuts in a dry pan until they are golden. Place in a bowl and cover.

Place goat cheese on 4 plates.

Once the ingredients are cooked to your liking, place an equal amount on each piece of cheese and sprinkle with the pine nuts.

The tasty red onion 'Höri-Bülle' is grown in the Lake Constance region by the Alamanni tribes. The onion can only be harvested by hand (no fossil fuel machinery!) and the seeds are not on the market, but have been used by the people of this Alpine region since 840. Farmers of the Höri peninsula are the main guardians of this vegetable today. Once rejected by EU norms for its non- standard shape, it is now protected by the EU as a regional slow food with a specific geographical indication in 2014.

Curly kale and savoy cabbage
Curly kale with soba noodles and sesame

Bunya Mushroom Ragout with Buckwheat noodles

Get

30 Bunya nuts
250g mushrooms
3 white onions
2 cloves garlic
6 pepper corns
1 bay leaf
500ml water
olive oil
200g buckwheat noodles

Do
 
Cook peeled bunya nut halves in water with bay leaf and pepper corns for 60 minutes.
Allow to cool for a couple of hours. Drain and set the stock aside. Discard pepper and bay leaf.
Separate the thin stock from the top for cooking noodles and the thick stock for the sauce.
Peel and chop onions. Fry slowly until glassy. Add garlic pieces.
Push onion and garlic to one side of the pan.
Fry the mushrooms in batches adding more olive oil as necessary. The mushrooms should fry and not become soggy.
When each batch is ready, push it to the side next to and under the mushrooms and add some more.

Bunya bark Araucaria bidwillii

When all the mushrooms are fried, add the drained bunya nuts. Stir it all together.
Add a few tablespoons of thick stock, just enough so that it has a thick sauce, not watery.

Serve with buckwheat noodles cooked in the remaining thin bunya stock with extra water as necessary.

Bunyas
Bunya Pine Nuts with Aubergine
Bunya Spaghetti Napolitana
Kumera Bunya Soup
Bunya Pine Nuts in Coconut Milk 
Bunya pine nuts in green tomato sauce 

Mushroom pasta 

Capsicums with rice and tofu

Get
5 green, yellow and red coloured capsicums
4 red onions
6 pieces of garlic
Some olive oil
A pinch of rosemary
Some black peppercorns

250 g rice mix of
long grain rice, Camargue red rice and black long wild rice

Tofu
(All organic)

DO
Boil rice for approx. 40 min in 700 ml of water at low temperature with a closed lid.

Wash capsicums, cut inside and stems out. Peel onions and cut in thin slices. Fry red onions in olive oil. Once the onions start to look golden, add capsicums cut in thin long strips and garlic. Fry and stir constantly. Should moisture evaporate, add some hot water/stock, the rosemary and peppercorns. cover with a lid and cook gently.

Fry tofu in a little olive oil

Remove lid from capsicums, stir until no moisture remains.

Serve with multi-grain rice and the tofu and a green salad.