Category Archives: Recipes

Winter 2016 – End of season

What a mild winter we have had. So much so that nothing died off. We have beautiful Russian Red Kale, coriander, dill  and rhubarb available to add to you egg delivery.

Red kale, you say? But “I only know the rough curly kale or dark green Tuscan!”

Well hold on to your socks because this red kale is superior in so many ways.

Calories in Fresh Red Russian Kale

Nutrition Facts

Fresh – Red Russian Kale

  1. Servings:  1 cup chopped
Calories 69 Sodium 339 mg
Total Fat 4 g Potassium 297 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 2 g
Trans 0 g Protein 3 g
Cholesterol 0 mg  
Vitamin A 356% Calcium 9%
Vitamin C 89% Iron 6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Want more nutritional information on this super food? Check out this site:

It’s also yummier. The stems taste like sweet red cabbage and the leaf is softer than the other kale so you can eat it raw without feeling like you need to chew forever. It can easily be substituted in any recipe that calls for spinach or kale or anything green. I put it through pasta carbonara, in lasagna and green smoothies. This is my son’s favourite recipe:

Cannellini and Kale Ragout

Makes: 4 serves


For the croutons:

6 tablespoons of olive oil

4 Thick slices of bread (we like the caraway and onion bread for this but any bread will do) chopped into 1.5 cm cubes

1 teaspoon of freshly chopped herbs (I used dill last time)

For the Ragout (pronounced ragoo)

3 garlic cloves, chopped

1 Onion chopped

1 Red capsicum chopped

5 cups of (packed) sliced kale (1 large bunch)

2 cups vegetable broth (you can cheat with a couple of stock cubes)

1 can diced tomatoes

1 can (440g) of cannellini beans (black eyed peas also work)


Heat 2 tablespoons of olive oil in a heavy pan. Add bread and herbs and cook until bread is golden on all sides. About 2 minutes. Transfer to bowl and sprinkle with salt and pepper. (Try not to eat them before the rest of the dish is ready. Watch out for the behind-your-back snatchers. :-D)

Add remaining 4 tablespoons of oil, garlic, onion, and capsicum to the same pan. Sauté over medium heat for 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover and simmer until kale wilts. Add tomatoes, beans. Cover and simmer 15 minutes. Season to taste with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.




red kale

Red Kale

Rhubarb (7 stems) – $4

Freshly picked red kale (10 stems per bunch): $3.50

Herb bags (Dill or Coriander): $1.50


For bulk orders, please contact us.

Jam Drop Biscuits

2013-06-02 19.22.32Here is a healthier take on Jam Drop biscuits and most ingredients are available through Buda Organic Foods:


  • 125g Virgin Coconut oil
  • ½ teaspoon of vanilla extract
  • ½ cup (110g) of rapadura (we stock this)
  • 110g Pumpkin Seed meal (high in magnesium, great for the prostate – attention gentlemem!)
  • 20 Apricot kernels ground (contains B17 which has been shown to kill off cancer cells)
  • 1 egg (preferably from our happy hens – see our Clucker Share scheme)
  • 2/3 cup (100g) plain wholemeal flour
  • 2 tablespoons of jam (your choice)


  1. Preheat oven to moderate (180oC/160oC fan forced). Line baking trays with baking paper.
  2. Beat coconut oil, extract, sugar, meal and ground apricot kernels in a bowl with a beater (hand or electric) until fluffy. Add egg. beating until just combined; stir in flour.
  3. Drop level teaspoons of mixture on trays 5cm apart. Use handle of a wooden spoon to make small hole (about 1cm deep) in the top of each biscuit. Fill each hole with jam. Bake for about 15 minutes. Cool jam drops on tray

Easy Home Made Chocolate Spread

I’ve got a bit of a sweet tooth and love my chocolate spreads on bread. For a long time there was nothing that could replace a certain well know big brand for me. I tried a number of the organic chocolate spreads and just couldn’t find an alternative to the potentially GMO laden, commercial chocolate spread.

So about a year ago I decided to try and make my own and was reasonably successful. Since then I have been trying a number of different variations and have now found my favourite version that beats the big brand chocolate spread hands down. To top it all off, it’s also very easy to make, other than the ingredients, a food processor is all you need.


  • Macadamias, approx. 500g
  • Rapadura, approx. 6 heaped table spoons (or more depending on taste)
  • Raw Cacao powder, approx. 3 heaped table spoon (or more or less depending on taste)


  1. Put all the macadamias into the food processor and process until they turn to a creamy consistency. It will take a little while for the macadamias to turn creamy. You might have to stop the processor and push the chopped macadamias back down to the blades if they get stuck on the wall of the processor.
    Our processor manages to turn about 500g of macadmias into a cream consistency within about 5 minutes of continues processing.
    You can’t really go to long with the processing, the longer you process the macadamias the creamier they get.
    Macadamias in Food Processor
  2. Add the Rapadura to the creamed macadamias. I use about 6 heaped table spoons for 500g of macadamias. Rapadura is unprocessed sugar cane juice that has been evaporated. It is not refined and still contains all the goodies of sugar cane as well as plenty of sweetness,
    I like to use Rapadura as it also give the chocolate spread a slight molasses taste.
    Adding Rapadura
  3. Also add the cacao powder now. I like to use about 3 heaped tablespoons. Please feel free to add more or less according to taste.
    Adding Cacao Powder
  4. Switch on the food processor again and let it run until all the ingredients are thoroughly mixed. Once done should look something like below
    Finished chocolate spread

I normally place in a jar and smear on bread; yummy!

This chocolate spread keeps unrefrigerated for about 2-3 weeks; maybe more, but there is never any left after 2-3 weeks in our place.


If you like coconut and chocolate combined you can try using a little less macadamias which will make the mix drier, and a little bit of coconut oil to the mix. Very tasty as well!

You can also try using other nuts. The nuts are basically meant to provide the creamy, oily base for the other ingredients, so try using other nuts that cream up relatively easy; such as cashews. I have tried using hazelnuts but found that they are to dry and you need to add extra oil to achieve a spreadable consistency.

Zesty Vegan Pesto

Fancy a pesto with a bit of bite and a smooth, creamy texture? This pesto never fails to impress even though it has no dairy. The taste and the bouquet of this pesto will have you coming back for seconds. Makes 400g. Rating – Very easy.

Organic Bush BasilIngredients
1 Large Bunch of Organic Bush Basil
3/4 cup of organic olive oil
2 tablespoons of pine nuts
100 g Raw Cashews
3 Large cloves of garlic
1 – 1 1/2 teaspoons of Fine Celtic salt

Ingredients for pestoMethod

  1. Soak the cashews in a bowl of water for half and hour so they are still slightly crunchy.
  2. Put basil leaves into food processor bowl. This can take some time so have a seat. If you have school aged children this is a great way to get them involved in preparing their meal.
  3. Creamy pestoAdd oil, garlic, pine nuts, drained cashews and 1 teaspoon of the salt. Start the processor, blend until smooth. Check saltiness. Add another 1/2 teaspoon if required (I find I do).

Serve mixed though pasta as a quick and easy entree. Use with raw vegetables as a dip. Use instead of butter to make lively sandwiches.

Mark’s suggestion: Spread on toast with a poached egg.