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Oxtail Soup with sweet potatoes, courgettes & potatoes

Layla & Dad
“Sauteed pumpkin, courgette, spring onion, red onion, garlic in coconut oil. Seasoned with black pepper, oregano and scotch bonnet pepper. Served on a bed of linguine. Accompanied with a light cucumber, tomato, spring onion salad”

Josiah, Jerry & Mum
“Thank you Childcare Solution for the wonderful organic medley of food. I have made lightly fried courgettes in olive oil, sea salt, garlic and herbs. With mushrooms, on a bed of succulent plantains, and topped with vine tomatoes”

Reigan & Mum
Recipe used by Ivy Waters & Mum
Danai & Mum
Hasselback Potatoes Recipe:
 
Potatoes
Sea salt
Dried garlic granules
Fresh rosemary
Vegetable oil
Butter
 
Put the oil and butter in a roasting pan and heat up.  Cut the potatoes on a wooden spoon (so you don’t cut all the way through).  Put them in the roasting tin and toss in the hot oil/ butter.  Scatter with rosemary, garlic and sea salt.  Roast for about an hour at 200 degrees (depending on the size of the potato).
 
Roasted Marrows Recipe:
 
2 small marrows
2 x tins chopped tomatoes
Red pepper, finely chopped
1-2 red onions, finely chopped
Pancetta (or vegetarian bacon equivalent)
Basil leaves
1-2 balls of mozzarella
Olive oil
3-4 cloves of garlic, crushed
Stock pot or seasoning of your choice
 
Fry up the pancetta, onions, garlic and pepper in the olive oil for a few minutes.  Add the stock/ seasoning and tomatoes, simmer for about 10 minutes.  Cut the marrows into 2 inch slices and scoop out the middle of each slice.  Put the slices in a baking dish and fill with the hot tomato mix.  Shove a chunk of mozzarella in each.  Pile the rest of the tomato mix on top, with the rest of the mozzarella, sprinkle with torn basil leaves and roast for about 40-50 minutes until the marrow is soft.

Emilia & Mum

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