9 October, 2012

SPRING DELIGHTS!

Welcome to all the new Blue Kitchen subscribers we met at the “Sample” Food Festival last weekend. A big congratulations to Donna from Lismore, who won the delicious Blue Kitchen Sample Pack. Donna tells us she is looking forward to cooking with the Blue Kitchen Caribbean Magalie Yellow Curry Paste. For the “Sample” Food Festival, I cooked up a delicious yellow vegetable curry and was serving it with the Blue Kitchen Lemon, Lime and Date Chutney – a perfect match. The people loved it so much we’ve decided to put the recipe in this newsletter.

“Sample” was an amazing Food Festival! So much to choose from – and to think that all the food is local to the NSW Northern Rivers – either grown and/or manufactured here! How lucky we are.  One customer had just returned from the Italian Tuscan region – an area world famous for its culinary delights. He said that the food available and on display at Sample rivaled that of Italy! Wow, now that’s a compliment. Blue Kitchen would like to thank the organiser Remy Tancred for all her hard work and dedication in creating this wonderful event!

Try this simple delicious Magalie Vegetable Curry. Its so easy and guaranteed to spice up your life.
Cooking time: approximately 1 hour
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 cup red lentils; 4-5 tsps Blue Kitchen Magalie Curry Paste; 1.5 cups vegetable stock; 300g diced pumpkin (skin intact if you prefer, remembering that the higher nutrition content is just under the skin); 150g sliced mushrooms; 150g sliced green beans, 200g mixed broccoli and cauliflower; 1/2 cup coconut cream. Optional: slices of red capsicum or hotter chilli variety.
Method: Heat oil gently in large heavy-based pan and gently cook onions until translucent. Add the lentils and stir in Magalie Curry Paste. Over the next 10 minutes gradually add the vegetable stock, stirring occasionally to prevent the lentils from sticking. Add the other vegetables and mix well. Cook slowly over a gentle heat and gradually add the coconut cream.

There are so many spring delights here on the North Coast of NSW. The next one for Blue Kitchen will be the 2012 North Coast Flavours of the Region on 17th November at the Wollongbar TAFE campus. This is always a great food event and showcases the best of our budding chefs’ talents. Come visit our stand, and if you mention you are a Facebook friend (or if you read this here) you’ll be eligible to receive a generous discount on any Blue Kitchen purchase.

Christmas is fast approaching. Why not consider a selection of Blue Kitchen products as gifts for your friends and family. You can order on-line and either choose a selection of products to slip into Christmas parcels of your own design or if you prefer, Blue Kitchen has selected well matched products and packaged them in attractive hamper trays. For those of you who ordered our 2011 Christmas Hampers, note that the 2012 version – available at the Blue Kitchen on-line shop – has some changes.

Why not friend us on Facebook! Blue Kitchen will be randomly selecting a lucky Facebook friend to win a Christmas hamper! It might even be you.

Until next time

Louise

• ARCHIVED News – September 2011October 2011 ; March 2012 ; September 2012

• The Old BLUE KITCHEN Newsletters