Recipe & News

Chef Justin’s Swiss Chard Mushroom Quiche

“This is my go to comfort food. On good days, great days and anyday. It’s quick, hearty and a little indulgent”

  • 2 heads BoomGrow Swiss Chard

  • 1 medium onion

  • 1 clove garlic

  • 1/2 packet shimeiji mushrooms

  • 1 large sheet ready-made puff pastry

  • 90g shredded cheese

  • 4 med/large eggs

  • 50ml cream

  • 50ml milk

  • Pinch (or two) of turmeric powder (optional)

  • Salt & pepper

Preheat oven to 180-200'C

  1. Separate the stalks from the leaves of the Swiss chard. Finely slice the stalks and very roughly chop the leaves.

  2. Mince the garlic. Cut onion into small cubes. Separate the mushrooms and trim the bases.

  3. Heat some butter and/or oil in a pan on med-high heat. Gently fry the garlic, onion and chard stalks until fragrant and lightly browned.

  4. Add mushrooms and fry until it has a nutty aroma, or starting to brown. Set heat to low.

  5. Add the chopped chard leaves and cook until just wilting. Take it off the heat and continue to stir for a minute. Leave this topping to cool slightly as you prepare the filling and crust.

  6. Mix eggs, cream and milk with a fork or whisk until well combined. Season with salt and pepper. Add turmeric powder for a brilliant yellow colour. Strain the mixture into a small jug.

  7. Line a dish - anything ovenproof with a little depth works: iron pan, casserole, bowl, cake tin etc. - with some oil or butter. Place pastry sheet over to cover the sides (take care not to trap any air pockets under the pastry as this will balloon in the oven).

  8. Sprinkle grated cheese evenly over the base of the pastry. Spoon topping over and spread evenly. Gently pour in filling, making sure there are no trapped bubbles.

  9. Bake in oven until crust is golden brown (20-25 mins)

  10. Demould (or not!) and enjoy quiche warm with relish or sour cream.

Jay’s Kale and Arugula Pesto

“There's always a stash of kale and arugula pesto in my freezer. It's in pasta for quick school night dinners, slathered on a brioche bun for burgers, coating roasted veggies and peeking out of a nice pizza base.”

  • 2 cups kale

  • 1 cup arugula (increase arugula if you like it more peppery)

  • 2 cloves of garlic

  • 1/2 cup of parmesan cheese (grated)

  • 1/4 cup toasted pine nuts (or any nuts you have handy. During the pandemic, I had very little pine nuts so topped with some pistachios)

  • A pinch of salt

In her epic book Salt, Fat, Acid, Heat, Samin Nosrat makes it clear that good pesto must be made with a mortar and pestle. I am aware that a purist will balk but I just pop it all in the blender and emulsify with glugs of good olive oil.

Thevi’s Spice Crusted Chickpea Salad

“This is a plate of all things I love, fresh, spiced and light”

  • 1 canned chickpeas (about 400g) drained and rinsed

  • 2 tsp ground paprika

  • 2 tsp ground cumin

  • 2 tsp garlic powder / 2 cloves garlic made to paste

  • 2-3 tbsp of coconut oil

  • 2 tsp hot paprika flakes

  • Salt & pepper

  1. Combine the above in a bowl, then in a pan, pan-roast the chickpeas till golden brown. This should take about 5-7 minutes. Season to taste. Set aside and let it cool.

  2. For the greens, a selection of @boomgrow ‘s kale, arugula and lollo rosso (red coral lettuce); adding thin slices of red onions and chopped red chilis.

  3. To assemble, place the cooled chickpeas in a bowl adding a few more tablespoons of coconut oil (if the chickpeas appear a little dry). Drizzle some honey (about a tablespoon or so) and gently fold to combine.

  4. Add the greens ( chopped them into bite-sized pieces) and the other veggies. Gently toss the leaves with the chickpeas.

  5. To finish, plated and topped with chopped cranberries and crumbles of feta. A burst of flavour in every bite!

Hema’s Pesto

“I only actually started to appreciate pesto as an adult. What I then found was that it’s so easy to make and great to freeze. During the quarantine, freezing sauces especially pasta sauces was a lifesaver. I made a double batch and portioned it out”

  • 1 pack BoomGrow sweet basil or 1 1/2 cups

  • 1/4 cup pine nuts
    -toasted for just 5 mins in oven at 150C (no need to preheat the oven if you can’t be bothered)

  • 60g or 3/4 cup Parmesan cheese

  • 2 small garlic cloves

  • 75ml good quality olive oil ( used less about 65ml)

  1. Put everything except olive oil in food processor and pulse. While mixing pour in olive oil. You may choose to season at the end with a little salt. Even without the salt it tastes yum.

Top tips: ~ Wash and dry the basil leaves in a salad spinner ~ Don’t use too much olive oil. ~ At times I use 1 clove of garlic and find that’s enough. ~ Don’t be lazy and be sure to toast the pine nuts first. ~ Don’t freak out at the price of pine nuts.

If making pesto pasta, a little pesto goes a long way as you just need to coat the pasta. You may add some cooking cream for richness. You can freeze the rest of the pesto.

On day of serving you can grill some chicken or fish on the side or just chop up some ham and mix with the pasta..