With Summer drawing to a close I thought I would share another of my favourite summer bowl recipes. The carrots and cabbage in this again are homegrown organic from my garden. There is only 1 crop of carrots left in the garden but there is lots of beetroot that will be ready soon! I haven’t had a rinded goat cheese since I left Norway so I was very excited when I bought the goats cheese for this meal. This meal is incredibly easy to make and is a great transition from summer food into autumn. It is warming and earthy yet not too heavy like autumnal dishes can be. I am really looking forward to autumn this year as summer has not been great here, it has been cold and wet, there have only been a few days of really hot weather. I know that autumn is also cold and wet but at least it is meant to be!
Ingredients (serves 1)
- 65g goats cheese
- 200g baby carrots
- 1/3 green cabbage (such as sweetheart), sliced
- 200g new potatoes, cut in half
- 1 tbsp roasted hazelnuts
- juice 1/2 lemon
- juice 1/2 orange
- 15g butter
- 1tbsp lemon thyme
- 1 tbsp rosemary
- salt and pepper
- Place the potatoes in a pan of boiling water and boil for 15-20 minutes.
- After the potatoes have been cooking for 10 minutes, place the carrots, butter, lemon juice, orange juice and salt and pepper into a shallow casserole dish, place the lid on top and cook on a low heat for 8-10 minutes.
- A few minutes before the potatoes have finished cooking add the cabbage to the pan and cook for 3-5 minutes.
- drain the potatoes and cabbage then place in a bowl, add the carrots. Place the goat cheese and hazelnuts on top. Add the lemon thyme and rosemary to the orange, lemon, butter sauce and mix. Spoon the sauce over the top of everything.
Enjoy! H x