Fresh Fruit and Vegetables
Swansea, Mumbles & Gower
Tel: 01792 366 241
Veg
EGGS (LARGE FREE RANGE) - NOW IN STOCK
Sprouts British
Beetroot - Fresh GOWER
Cauliflower Gower
Cabbage - Savoy
Cabbage - Hispi Gower
Carrots British
Carrots British
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Parsnips Gower
Parsnips Gower
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Leeks British
Asparagus - Peru
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Onion British
Onion British
Onion - Red British
Onion - Red British
Cabbage - White British
Cabbage - Red British
Potatoes - Sack of Maris Piper
Potatoes - Maris Piper British
Potatoes - Washed Reds
Potatoes - King Edwards
Potatoes - Salad British
Potatoes - New Italian
Potatoes - Baking British
Potatoes - Baking British
Potatoes - Sweet USA
Potatoes - Sweet USA
Potatoes - Sweet USA
102
BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS
INGREDIENTS
1 tbsp olive oil
1 large onion chopped
1 garlic clove, chopped
1 butternut squash, about 1kg, peeled, deseeded and chopped
3 tbsp Madeira or dry Sherry
500ml gluten-free vegetable stock, plus a little extra if necessary
1 tsp chopped sage, plus 20 small leaves, cleaned and dried
sunflower oil, for frying
For the apple croutons
1 tbsp olive oil
1 large eating apple, peeled, cored and diced
a few pinches of golden caster sugar
METHOD
Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.
Recipe from Good Food magazine, December 2014
.jpg "Image for Chillies - Birdseye")
Chillies - Birdseye
Chillies - Fresh
Garlic
Ginger - Fresh
Lemon Grass
Coriander - Fresh
Parsley - Fresh - Flat Leaf
Parsley - Fresh
Thai Green Curry Paste
Thai Red Curry Paste
Pak Choi
Spinach
136
Watermelon, Prawn & Avocado Salad
Ingredients
1 Small Red Onion, finely chopped
1 Fat Garlic clove, crushed
1 Small Red Chilli, finely chopped
Juice of 1 lime
1 tbsp Rice or White Wine Vinegar
1 tsp Caster Sugar
Watermelon wedge, deseeded and diced
1 avocado, diced
Small bunch Coriander Leaves, chopped
200g Cooked Tiger Prawns, defrosted if frozen
Method
1. Put the onion in a medium bowl with the garlic, chilli, lime juice, vinegar, sugar and some seasoning. Leave to marinate for 10 mins.
2. Add the watermelon, avocado, coriander and prawns, then toss gently to serve.
Recipe from Good Food magazine, August 2010
Mushrooms - Flat
Mushrooms - Button Irish
Mushrooms - Button Irish
Baby Corn
Beans - Fine/Kenyan
Mange Tout Kenyan
Sugar Snaps Kenyan
Courgette
113
AUBERGINE AND GOAT'S CHEESE PASTA
INGREDIENTS
300g penne
1 tbsp olive oil
1 onion, chopped
1 aubergine, cut into small chunks
400g can chopped tomatoes
pinch sugar
handful basil leaves
200g goat's cheese, cubed
METHOD
Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Toss with the drained pasta and serve.
Recipe from Good Food magazine, November 2007
Shallots
Shallots
Stock Cubes - French Onion
Stock Cubes - Garlic & Herb
Stock Cubes - Mushroom
Stock Cubes - Tomato & Herb
