One Four Challenge – March Week 1

Another new month and another fun challenge.. 
This challenge is about processing 1 image in 4 different ways over 4 weeks.
We will all  process / post edit (our own chosen image) and share a different version each week.
You can process it however you like… and tell a bit about it. You don’t have to show the original image unless you’d like to. 
Original - March
Original – March
Try new things, experiment.  Be as creative or subtle as you wish to be.
Week 1 - March
Week 1 – March
For this week I have only made subtle changes. I used the  Exposure feature to darken  the background and then highlighted the image to 40%. I have used  PicMonkey  for these edits.
 What do you think?
Kind thoughts and comments are welcome!
 Click here for more in this challenge.
 

Garden Vegetable Soup

Recipe courtesy Alton BrownIMG_2154

Ingredients
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into  pieces
1500 ml chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

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Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

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Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with  salt. Serve immediately.IMG_2160

Curry Cauliflower Tots

Ingredients 

2 cups cooked cauliflower florets, finely chopped
1 large egg
1 large egg white
1/2 cup onion, minced
1 carrot, grated
1/2 cup cheddar cheese, grated
1/2 cup seasoned breadcrumbs
1 tsp curry spice
salt and pepper to taste
cooking spray

Directions 
To cook cauliflower, steam two cups of raw florets in a little water until tender but not mushy. Drain well and dry on paper towel. Finely chop using a knife and set two cups aside.

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Preheat oven to 190 C. Spray baking sheet with cooking spray.

In a medium bowl, combine all ingredients and season with salt and pepper to taste.IMG_1384

Shape about one tablespoon of mixture into small ovals using your hands. Place on cookie sheet and bake for 16-18 minutes, turning half way.

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Remove when golden. Makes about 20 tots.

Enjoy!

Creamed spinach

1 small onion, finely chopped

200  g  mushrooms, chopped

25 g butter

2 tbsp plain flour

200 ml milk

2 x 200 g bags spinach

100 ml cream

Method

1. Heat the butter in a saucepan, then add the onion and mushrooms and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

2. Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.IMG_2011

Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.IMG_2013

Cauliflower mash and Italian Peas

Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan *
1/2 teaspoon minced garlic*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons  butter
Directions

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, Parmesan, garlic, salt and pepper until almost smooth. (*I have used a Parmesan and Origanum spice mixture )

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It is creamy and delicious!!!

Italian Peas

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

500 g  frozen green peas

1 tablespoon chicken stock

salt and pepper to taste

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover and cook until the peas are tender, about 7 minutes.

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Baked Beetroot

This is Jamie Oliver’s recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book “The Return of the Naked Chef”  –  serves 4.

Beetroot is a  fantastic veg which is great served with white fish or grilled chicken  along with some tasty beans.

455gr raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil

Baked beetroot
Baked beetroot

Preheat the oven to 200 C.

Tear off around a meter and a half  of kitchen foil and fold it in half to give you double thickness.  If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole.  Place them in the middle of the foil with the garlic and marjoram, (I used oregano and added a few shallots too) season generously with salt and freshly ground black pepper, then fold the sides in to the middle.  Before you seal the foil, add the vinegar and olive oil.  Scrunch or fold the foil together to seal at the top.  Place in the preheated oven and cook for around 1 hour, until tender.

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Broccoli, Cauliflower & Onion Au Gratin

Broccoli, Cauliflower & Onion Au Gratin

Cheese Sauce

30 g (1 oz) butter or margarine

30 ml (2 tbsp.) plain flour

2ml (1/2 tsp) salt

1ml (1/4 tsp) rosemary leaves, crushed

1 ml   (1/4 tsp) pepper

375 ml (13 fl oz) milk

100 g (4 oz) shredded  cheese

Pre -heat oven to 180°C.

In a saucepan melt 30 g (1 oz) butter; stir in flour, salt, rosemary and pepper. Cook over med. heat, stirring constantly, until smooth and bubbly (30 sec.).

Stir in milk. Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 min.)

Boil 1 min. Remove from heat; stir in cheese until smooth.  Set aside.

In greased shallow casserole or 23-cm (9-in) sq. baking dish place broccoli, cauliflower and a med. onion, cut into eighths.

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Stir in cheese sauce.

Topping

250 g (9 oz) fresh breadcrumbs

75 g (3 oz) butter or  margarine, melted

50ml (4 tbsp.) chopped fresh parsley

In small bowl stir together all topping ingredients.

Sprinkle over broccoli/ cauliflower  mixture.IMG_0975

Bake for 25 to 35 min. or until top is golden brown and broccoli / cauliflower  is crisply tender.IMG_0982