WHAT'S ON AT TOM'S
WHAT TO LOOK FORWARD TO ON YOUR WEEKLY SHOP
TSF FROSTY FAVOURITES
LOYAL CUSTOMERS, WINTER HAS ARRIVED AND WITH IT COMES CRISP MORNINGS, COSY NIGHTS AND AN ABUNDANCE OF DELICIOUS SEASONAL PRODUCE. IT’S THE PERFECT TIME TO EMBRACE COMFORTING MEALS, HEARTY RECIPES AND THE FRESH FLAVOURS THAT MAKE THIS TIME OF YEAR SO SPECIAL.
HERE’S WHAT’S IN SEASON AS WINTER SETS IN
WINTER IS CITRUS SEASON, WITH SWEET AND JUICY MANDARINS, ORANGES, LEMONS AND GRAPEFRUIT AT THEIR VERY BEST. PEARS, APPLES AND KIWI FRUIT CONTINUE TO SHINE, MAKING THEM THE PERFECT SNACK FOR LUNCHBOXES, BUSY DAYS AND EVERYTHING IN BETWEEN.
ON THE VEGETABLE SIDE, IT’S TIME TO FILL THE KITCHEN WITH COMFORTING FAVOURITES. ROASTING VEGETABLES LIKE PUMPKIN, SWEET POTATO AND CARROTS ARE PERFECT FOR FAMILY DINNERS, WHILE SEASONAL PICKS SUCH AS LEEKS AND BEETROOT ADD DEPTH, COLOUR AND FLAVOUR TO SOUPS, SALADS AND SLOW-COOKED MEALS.
EAT SEASONALLY, TASTE THE QUALITY AND ENJOY THE FLAVOURS OF WINTER WITH TSF FROSTY FAVOURITES.
MANAGER MICKS TOP TSF WEEKLY PICKS
1
IVAN’S PIES – THE ULTIMATE COMFORT FOOD FOR CANBERRA’S COOLER DAYS
2
ROASTING VEGETABLES – PUMPKIN, SWEET POTATO AND CARROTS ARE WINTER ESSENTIALS, PERFECT FOR COSY FAMILY DINNERS
3
LEEKS – A SEASONAL FAVOURITE THAT BRINGS RICH FLAVOUR TO SOUPS, PIES AND SLOW-COOKED DISHES.
4
BEETROOT – EARTHY, VIBRANT AND INCREDIBLY VERSATILE. ROAST IT, TOSS IT THROUGH SALADS OR ENJOY IT ALONGSIDE YOUR SUNDAY ROAST.
5
AVOCADOS – CREAMY, DELICIOUS AND IN GREAT SUPPLY THROUGHOUT WINTER. PERFECT SMASHED ON TOAST OR ADDED TO YOUR FAVOURITE MEALS.
6
IMPERIAL MANDARINS – SWEET, JUICY AND EASY TO PEEL, MAKING THEM THE PERFECT SNACK FOR LUNCHBOXES AND BUSY DAYS ON THE GO.
MY TOP PICKS
FEELING COLD? TRY THIS COZY COMFORT DINNER
GREEN VEGGIE MINESTRONE WITH BASIL AND PARMESAN OIL
SERVES 4-6
INGREDIENTS:
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1 TBS OLIVE OIL
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1 LEEK, TRIMMED AND THINLY SLICED
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3 GARLIC CLOVES, FINELY CHOPPED
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1 LONG GREEN CHILLI, DESEEDED AND CHOPPED
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2 CELERY STICKS, THINLY SLICED
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300g ZUCCHINI, QUATERED LENGTHWAYS AND SLICED
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1 LARGE POTATO, PEELED AND DICED
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6 CUPS CHICKEN OR VEGETABLE STOCK
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400g CAN CANNELLINI BEANS, DRAINED AND RINSED
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75g BABY SPINACH LEAVES, CHOPPED
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350g GREEN PEAS, PODDED
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CHAR-GRILLED BREAD, TO SERVE
BASIL AND PARMESAN OIL
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1 CUP BASIL LEAVES + EXTRA TO SERVE
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1/2 CUP ALDO'S FINELY GRATED PARMESAN
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50ml EXTRA VIRGIN OLIVE OIL
INSTRUCTIONS:
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TO MAKE THE OIL, PLACE BASIL AND OIL IN A SMALL FOOD PROCCESSOR. PROCESS UNTIL FINELY CHOPPED. STIR IN PAREESAN AND SET ASIDE.
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HEAT OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD LEEK, GARLIC, CHILLI AND CELERY AND COOK, STIR OFTEN, FOR 5 MINUTES UNTIL LEEKS SOFTENS.
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ADD ZUCCHINI AND POTATO AND COOK, STIRRING OFTEN, FOR 5 MINUTES. ADD STOCK, COVER AND BRING TO A BOIL OVER MEDIUM-HIGH HEAT. REDUCE HEAT AND SIMMER, STIRRING OCCASIONALLY, FOR 20-25 MINUTES UNTIL VEGETABLES ARE TENDER. ADD CANNELLINI BEANS, SPINACH AND PEAS. SIMMER FOR 5 MINUTES. STIR THROUGH HALF THE BASIL AND PARMESAN OIL.
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LADLE SOUP INTO BOWLA. DRIZZLE WITH REMAINING BASIL AND PARMESAN OIL. SPRINKLE WITH ALDO'S GRATED PARMESAN, TOM'S FRESH BASIL LEAVES AND SERVE.
- SYDNEY MARKETS RECIPE
KID'S CORNER