GARDEN PRODUCE

Some vegetables, salad greens and herbs are great for summer dishes.
Our friend Rhonda has supplied us with fresh pumpkin used well in the Pumpkin dip.
Our own garden is bringing us capsicum, rocket and a an array of herbs.
The fresh food markets have an abundance of well priced fruit that give you salad a different kick

PEAR AND TUNA SALAD WITH BEANS

 

4-5 leaves of ice burg lettuce, torn into large pieces

2 pears peeled and sliced into chunks

I red capsicum sliced

I Lebanese cucumber peeled and chopped

I can of cannellini beans drained and rinsed.

I can of chunked tuna in spring water : drained.

A handful of kalamata olives sliced.

 Lay each ingredient into a large salad bowl

Dress and toss

Dressing:

Equal parts of lime juice, red wine vinegar and olive oil with a teaspoon of whole grain mustard

Mixed all ingredients and combine well.  

ROAST EGGPLANT CHICKPEA PATÉ

 

2 Red Capsicums roasted and skinned

I can of chick peas, drained and rinsed

Two cloves of garlic, peeled and finely diced

Lime juice

Olive oil

·         Cut the capsicum lengthways. De seed and remove the pith.

·         Cut into quarters so the pieces will pay flat under the grill

·         Grill for 10 to 15 minutes or until the skins have blistered, charred and the capsicum is well cooked

·         Place the capsicum in a paper bag for 5 minutes which allows the fruit to sweat and enables easy removal of the skins.  Peel the skins and put the capsicum slices aside. *

·         Place the chick peas , with garlic and juice into food processor to blend

·         Add the capsicum and mixture the Bland combining oil as required to make a smooth spreadable paste.

When preparing capsicum, you can grill more fruit if available.

Place in sterilized jars and cover with oil.

Keep in the refrigerator ready for use.

GRILLED EGGPLANT SLICE WITH TOMATO SAUCE

 

3 medium eggplant (about 750g)

Olive oil

Salt

4 garlic cloves

750 g tomatoes peeled and chopped

2 tablespoons red or white wine vinegar

1 tablespoon sugar

A good pinch of chilli powder

A bunch of flat leaf parsley

·         Peel eggplant and cut lengthways into slices about 1 cm thick

·         Brush generously with oil

·         Sprinkle with salt and arrange on a try under a preheated grill.

·         Cook for 15 minutes turning at least once 

·         ( alternatively the eggplant can be cooked on a griddle pan0

·         FOR SAUCE: fry garlic in 2 tablespoons of oil for a few seconds stirring

·         Add tomatoes , vinegar, sugar, salt and chill powder and cook uncovered , over a low heat for about 20 -30 minutes or until reduced to a thick sauce.

·         Add parsley an leave to cool

Serve the eggplant slices cold, covered with tomato sauce. 

PUMPKIN DIP

 

500g pumpkin peeled deseeded and flash cut into 2 cm cubes

1 teaspoon of caraway seeds

1teaspoon of cumin seeds

3 garlic cloves, finely chopped

1 fresh red chilli, deseeded and finely chopped

Juice of one lemon

60-100ml extra virgin olive oil

Seasoning as desired: salt and freshly ground pepper

·         Put pumpkin is a saucepan , cover with water and simmer for about 10 minutes until soft

·         Season well, and mash pumpkin until smooth. Set aside

·         Dry roast caraway and cumin seeds for a couple of minutes until aromatic. Crush the toasted seeds using a mortar and pestle*

·         Add the spice to the pumpkin with lemon juice,

·         Mix through then stir in the olive oil

·         Serve wither hot or cold as part of a mezze, accompanied by lots of pitta bread,

*I use a coffee grinder: effective and fast.

MEZZE: A Middle Eastern tradition offering a variety of appetizers only limited by the ingredients to hand.  Other dips on offer might include Hommous, Babaganouj.

A useful book: Tess Mallos “ The Complete Middle East Cookbook”  Landsdowne Press 1982.

SUMMER TIME FEASTS

Preparing food that is easy care and delicious for a summer time lunch has brought a few interesting combinations to the table. I  included here some of the recipes that have been well received by family and friends over the past month or so.

Serving Potato Rosti with Smoked Salmon great at a family breakfast gathering over the holiday period. The menu also included Eggplant Crostini and French toast topped with Strawberries.

Of course the summer fruit has been a boon. An easy solution for a lunchtime spread has been a salad served with fresh bread, a dip such as capsicum spread or pumpkin dip.

The next few postings will bring you up to date with our summer time feasts.

POTATO ROSTI WITH SMOKED SALMON

About 4 large potatoes

2 egg whites

¼ cup (35g) plain flour

I tbsp of soymilk

2 tablespoons of olive oil

Sour Tofu Cream ( see attached recipe)

300g ( 16 slices) smoked salmon

Capers

·         Coarsely grate potatoes, place in colander and rinse thoroughly with cold water.

·         Place grated potato in clean dry tea towel and squeeze out all the moisture.

·         Transfer to a bowl , add egg white, flour , milk and season with salt and pepper.

·         Stir well with a fork until well combined.

·         Heat the olive oil in a large frying pan over medium heat.

·         Form the potato by into flattened patties and drop into the pan.

·         Cook for 3 -5 minutes each side  or until golden and cooked through

·         Remove from pan and drain with paper towel

·         Keep warm and repeat making patties with remaining mix.

·         Place on serving platter.

·         Top with sour cream mix and top with smoke salmon slice.

·         Add capers if desired and serve immediately.

SOUR TOFU CREAM

1 packet silken tofu
1 tablespoon olive oil
4-5 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoons honey

Optional

Lebanese cucumber sliced finely

·         Combine the tofu with oil lemon juice, vinegar and honey in a blender

·         Combine with cucumber and dill

·         Refrigerate until ready to use.

CAPONATA CROSTINI

Onion 1 finely diced

Eggplant medium size peeled and chopped

Red Pepper (capsicum) seeded and chopped

Garlic 2 cloves finely diced

Canned tomatoes 1 chopped

Salt and freshly ground pepper

Capers 2 tablespoons

Red wine vinegar 1 tablespoon

Sugar 2 teaspoons

Parsley finely chopped  1 tablespoon

Italian or French bread.

·         Heat some oil and cook onion until soft

·         Add  remainder of oil , add eggplant and cook unit soft ( about 5 minutes)

·         Add capsicum , garlic tomato salt and pepper until soft but still holding shape

·         Stir in vinegar sugar and parsley

·         Transfer to a bowl and cool to room temperature ( This mixture will keep 3 to 4 days in the refrigerator)

·         Bake oiled bread until brown,

·         Spread caponata on bread and serve at once