Worms at Work Fishing & Compost Worms

19/02/2025

Make food real again!

25/08/2024

Black Bees Farm fresh Fruit And Veg

Roasted Baby Potatoes with Mixed Vegetables

A delightful dish of tender baby potatoes and a medley of vegetables roasted to perfection with fragrant herbs and spices.

Ingredients:

1 lb baby potatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Preheat your oven to 400°F (200°C).
In a large bowl, combine the baby potatoes, bell peppers, zucchini, red onion, and garlic.
Drizzle the olive oil over the vegetables and sprinkle with rosemary, thyme, smoked paprika, salt, and pepper.
Toss everything together until the vegetables are evenly coated with the oil and spices.
Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and the vegetables are slightly caramelized.
Remove from the oven and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 220 kcal | Servings: 4 servings

22/08/2024

Stephen Donnelly

Cumin-Roasted Carrot & Cauliflower with Green Tahini Dressing

Ingredients:
4 medium carrots, peeled and cut into sticks
1 small head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
For the Green Tahini Dressing:
1/4 cup (60g) tahini
1/4 cup (60ml) water
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup fresh parsley, chopped
Salt to taste
Directions:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the carrot sticks and cauliflower florets with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the green tahini dressing. In a small bowl, whisk together tahini, water, lemon juice, olive oil, minced garlic, chopped parsley, and salt until smooth. Adjust the consistency with more water if needed.
Once the vegetables are done, remove them from the oven and let cool slightly.
Serve the roasted vegetables drizzled with the green tahini dressing.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4

14/08/2024

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14/08/2024

Black Bees Farm Organic Fruit And Veg

Hot Honey Carrots

Ingredients:
500g baby carrots
2 tbsp olive oil
2 tbsp honey
1 tbsp sriracha sauce
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 200°C (400°F).
In a large bowl, mix the olive oil, honey, sriracha sauce, ground cumin, smoked paprika, salt, and pepper.
Add the baby carrots to the bowl and toss until they are evenly coated with the mixture.
Spread the carrots in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through.
Garnish with chopped parsley before serving.
Prep Time: 10 mins | Cooking Time: 25-30 mins | Total Time: 35-40 mins Kcal: Approx. 150 kcal per serving | Servings: 4

12/08/2024