LENTIL & VEGETABLE NUT ROAST

1/3 cup red lentils

½ cup green lentils

1 ½ cups of vegetable stock

1 bay leaf

2 teaspoons olive oil

1 onion finely chopped

1 stick of celery finely chopped

1 clove of garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

125 g mushrooms

1 red capsicum de-seeded finely chopped

125 g (1 ½ cups) of whole grain breadcrumbs

55 g hazelnut meal

2 egg whites

2 tablespoons of coriander

Juice and zest of half a lemon

Salt and freshly ground pepper

45 g hazelnuts lightly toasted, skins removed & chopped

•      Wash lentils and place in a large saucepan with the stock and bay leaf.
•    Bring to the boil, then reduce the heat and simmer for 20 to 30 minutes or until lentils are soft and the liquid is absorbed
•    Pre-heat oven at 108 C (350 F)
•       Line I litre loaf tin with baking paper.
•    Sauté onion and celery until softeneD
•    Add the garlic, ground coriander and cumin and cook for about a minute , until fragrant
•    Add mushrooms and capsicums and cook for a further 2 minutes
•    Remove the bay leaf from the lentils and add the lentils to the pan to combine with the vegetables
•    Add breadcrumbs, lemon zest and juice, hazel nut meal, egg whites chopped coriander  and season
•     Spoon the mixture into the loaf pan , sprinkle with chopped hazel nuts and bake for 30 to 40 minutes or until firm to touch and golden brown
•     Remove from oven and allow to cool in tin for about 10 minutes before turning out
•     Serve in slices hot or cold. With salsa

PUMPKIN & POTATO STEW

4 small potatoes cut in quarter

3 serves of pumpkin peeled and diced.

1 small sweet potato

1 onion

2 cloves garlic finely diced.

1 teaspoon of ground ginger

1 teaspoon of ground turmeric

1 teaspoon of ground cinnamon.

2 cups of vegetable stock

Honey

olive oil

•  Sauté onion in oil.
• Add garlic, ginger, turmeric, cinnamon    
• Add stock and a drizzle of honey
• Add potato, sweet potato and pumpkin
• Cover and simmer 15 to 20 minutes  

SWEET CORN FRITTERS WITH ROCKET PESTO

Corn Fritters

2 egg whites

½ cup of rice milk

1 can of corn kernels drained.

½ small red capsicum roasted and finely chopped

½ a small red onion

1 tablespoon of basil

¼ cup of rice flour

¼ cup of chick pea flour.

Pinch of bicarbonate soda (baking soda)

• Beat egg white and stir in vegetables and basil
• Add flour until mixture well combined
• To make bite size serves form the fritter using a teaspoon.
• Drop the mixture into heated oiled fry pan.
• Allow the fritter to cook for a minute before sliding your slice under the fritter so it will then slide about and cook for another minute before turning.
• Cook until the other side is browned
• Drain on absorbent paper.

· Serve with Rocket puree and Sour cream (Recipe for Tofu sour cream see post for 27.2. 2010. listed under Tofu)

Rocket Puree:

Blend about 125 gms of rocket with 2 teaspoons of olive oil until well combined.

GARLIC SOUP & HARISSA

This is a soup I associate with friendship.

I adapted the recipe from a delightful book PLENTY by Yotam Ottolenghi. Ebury Press 2010. A good friend gave me a book voucher for my birthday a while back and I decided on this book. Otto uses some things not included in my life these days including butter and yogurt. Somehow my adjustments do not seem to leave you dissatisfied.

Garlic is often thought of as unfriendly but once cooked and combined with fresh parsley it seems not only delicious but also quite sociable. Certainly this soup disappeared pronto

4 medium shallots

3 celery sticks, finely diced

2 tbls olive oil

25 medium garlic cloves , peeled and finely sliced

2 tsp of fresh ginger chopped

1 tsp of thyme*

200 ml Chinese cooking wine.

Generous pinch of saffron

4 bay leaves

1 litre of vegetable stock

4 tablespoons of roughly chopped parsley*

Serve with a dollop of Harissa( see recipe below)

• Fry the shallots and celery with oil until translucent or soft
• Add the garlic and cook for a further 5 minutes
• Stir in ginger and thyme
• Pour in wine and leave to bubble for a minute then add saffron, bay leaves and stock.
• Simmer for about 10 minutes
• Remove the bay leaves and blitz with a blender
• Serve and with plenty of chopped parsley and harissa

HARISSA

This is one recipe. I have seen others that use more chillies. I will try that out when my garden is providing a crop of Chilies. I have some sprouting just now.

I red capsicum

I small red onion

3 garlic cloves

2 – 3 medium to hot fresh chillies deseeded and roughly chopped

½ tbsp of tomato paste

2 tbsp of lemon juice

2-3 tsp of salt

¼ tsp coriander seeds

¼ tsp caraway seeds

¼ cumin seeds

• Grill the capsicum until blackened (about 10 to 15 minutes) . Place in a brown paper bag and allow the capsicum to cool. Then peel and discard the seeds.
• Dry Roast the coriander, cumin and caraway seeds for about 2 minutes and grind to a powder. ( I use a coffee grinder I keep for spices instead of the more laborious mortar and pestle but please yourself)
• Sauté onions, garlic and chillies until a smoky colour
• Cool then blend in food processor with capsicum and spices
• Sterilise some jars ( this will make two small jars).
• Transfer your Harissa to the jars.. and use a dollop in your soup.

Don't forget to label and date. This chilie paste keeps well and goes well in lots of recipes.

EGGPLANT IN SPICY HONEY SAUCE

Something a little different for your mezze

2 medium eggplant (aubergines)

Olive oil

Salt

3 garlic cloves, crushed

5cm (2in) fresh ginger root grated or chorused through add garlic press to extract the juice

1 ½ teaspoon of ground cumin

A large pinch of cayenne or chill powder, to taste

6 tablespoons liquid honey

Juice of one lemon

150ml (1/4 pint) water

• Peel the aubergines ( the peel remains tough when grilled)
• Cut then into rounds about 1 cm(1/3 inch) thick
• Dip them in olive juice , turning them over and sprinkle with salt
• Cook on a griddle pan or under a grill, turning them over once, until they are lightly browned ( they do not need to be very soft, as they will cook further in the sauce)
• In a wide saucepan or frying pan, fry the garlic m 2 tablespoons of oil for seconds only, stirring and taking off the heat.
• Add ginger cumin, cayenne or chili powder, honey, lemon juice and water.
• Put the aubergine slices and cook them over a low hear, either in batches so that they are in one layer or together, rearranging them so that each slice gets some time in the sauce ( about 10 minutes or until the slices are soft and have absorbed the sauce.
• Add a little more water if necessary
• Serve cold with bread.

ROASTED NEW POTATOES WITH LEMON & THYME

How easy is this! Grow your own Thyme so it is just to hand

Small new potatoes 1 kg

Sprigs of thyme

1 Lemon

Extra virgin olive oil

Salt

• Preheat oven 220Celsius
• Put potatoes and thymein a roasting dish or oven proof dish larger enough to take them as a singlelayer
• Cut the lemon into 8wedges and then each wedge into 3 pieces.
• Add lemon to potatoesand drizzle with olive oil and sprinkle with salt.
• Turn the potatoes until they are coasted withoil

Bake for 40 to 45minutes until the potatoes and are browning and tender.

Serve Hot

LENTIL & VEGETABLE NUT ROAST

Lentils are a great source of are relatively quick and easy to prepare They readily absorb flavours and are very nutritious

1/3 cup red lentils

½ cup green lentils

1 ½ cups of vegetable stock

1 bay leaf

2 teaspoons olive oil

1 onion finely chopped

1 stick of celery finely chopped

1 clove of garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

125 g mushrooms

1 red capsicum deseeded finely chopped

125 g (1 ½ cups) of whole grain breadcrumbs

55 g hazelnut meal

2 egg whites

2 tablespoons of coriander

Juice and zest of half a lemon

Salt and freshly ground pepper

45 g hazelnuts lightly toasted, skinsremoved & chopped

• · Wash lentils and place in alarge saucepan with the stock and bay leaf.
• · Bring to the boil, then reduce the heat andsimmer for 20 to 30 minutes or until lentils are soft and the liquid isabsorbed
• · Pre heat oven at 108 C (350 F)
• · Line I litre loaf tin withbaking paper.
• · Sauté onion and celery untilsoftened
• · Add the garlic, ground corianderand cumin and cook for about a minute , until fragrant
• · Add mushrooms and capsicums andcook for a further 2 minutes
• · Remove the bay leaf form thelentils and add the lentils to the pan to combine with the vegetables
• · Add breadcrumbs lemon zest andjuice crumbs hazel nut meal, egg whites chopped coriander and season
• · Spoon the mixture into the loafpan , sprinkle with chopped hazel nuts and bake for 30 to 40 minutes or untilfirm to touch and golden brown
• · Remove from oven and allow to cool in tin forabout 10 minutes before turning out.
• · Serve in slices hot or cold.With salsa

STIR FRY BROCCOLI, TOMATOES WITH OYSTER SAUCE.

Fresh produce from your market makes a fast meal. Try this one using broccoli and tomatoes. I have also experimented by adding mushrooms and bean sprouts. Fast and easy

Serves 3-4

Broccoli 1: florets separated, stem peeled and sliced

Olive or sunflower 2 tablespoons

Garlic 3 cloves chopped

Oyster Sauce 2 tablespoons

Tomatoes: 2 finely diced

Salt and pepper to taste

1. Prepare broccoli and tomatoes
2. Put Wok over high heat and leave until it smokes
3. Add oil and garlic and stir fry for a few seconds until lightly brown
4. Add Broccoli and continue to stir fry until crisp-tender
5. Stir in oyster sauce and then tomato dice.
6. Season to taste
7. Serve while still wok hot over a mound of steaming rice

PAN BAGNA

4 crusty sandwich rolls

2 garlic cloves peeled and cut in half

Extra virgin olive oil

Coarsely chopped basil and mint leaves

2 ripe tomatoes , sliced

8 black olives

2 teaspoons of capers

1 sweet yellow pepper, cored and seeded and sliced

Handful of peeled tender fava (Broad) beans

Red wine vinegar

Salt and pepper

· Cut rolls in half lengthwise

· Rub with the cut sides of the garlic cloves and drizzle with olive oil

· Layer the remaining ingredients on the bottom of the roll in the order listed

· Season with pepper and salt

· Cover with the top half of the rolls

· Place a weight on top of the Panini and remove after about 30 minutes.

MARINATED MUSHROOMS

I pound of mushrooms of similar size if possible

6 tablespoons of extra virgin olive oil

Juice of one lemon ( about ¼ cup)

2 large garlic cloves peeled and cut into thick slices

2 fresh sage leaves

1 bay leaf

Small pinch of red pepper flakes

A few black pepper corns

I teaspoon of salt

2 tablespoon of Balsamic vinegar

· Wipe Mushrooms Clean with damp paper towel

· Trim stems if necessary and cut very large ones in half

· Heat 3 tablespoons of olive oil in a large pan and sauté over low heat until tender. Transfer to a bowl

· Place remaining olive oil, Lemon, water, garlic, herbs. Hot red pepper flakes , black pepper corns and salt in sauté pan. Simmer for 5 minutes

· Pour over mushrooms in bowl

· Stir in the balsamic vinegar ( optional)

· Let the mushrooms cool in the marinade

· Cover and refrigerate overnight

· Bring back to room temperature before serving. To serve , lift out of marinade with a slotted spoon

Source: Vianna La Place “ Panini, Bruschetta, Crostini Sandwiches Italian Style “ Hearst Book New York 1994

Cauliflower Potato and Cardamon Soup

Serves 6

600gm Cauliflower (about half a full cauliflower)

200 gm potato peeled and cubed,

Olive oil

2 onions diced

2 cloves of garlic

2 tsp ground cardamom seeds

1 litre vegetable stock

Ground pepper

·         Heat oil in large pan , add onions garlic and cook gently for about 5 minutes

·         Add the cardamom seed , stir through cooking for 1-2 minutes

·         Add cauliflower, potato and stock.

·         Cover with a lid and cook for about 20 to 25 minutes

·         Blend until smooth

·         Add pepper to taste.

Balsamic Roast Vegetables

Serves 6

375g Sweet Potato cut into 4 cm chunks

375g red onions cut through the root in 2 cm wedges

375g large carrots cut into 4 cm chunks

375g large zucchini, cut into 4 cm chunks

500g Waxy potatoes, such as Nicola, cut into 4 cm chunks

12 cloves of garlic, peeled

½ cup of sprigs of thyme

2 tablespoons of olive oil (or enough to toss the vegetables in so they will not stick to the pan whilst cooking)

2 tables spoons of Balsamic Vinegar

Pepper to taste.

·         Pre heat oven to 220˚C( 200˚C fan)

·         Combine the sweet potato, onion, carrots, zucchini, potatoes and garlic in large bowl

·         Add thyme, oil , vinegar and season with black pepper

·         Toss and spread single layer in a larger baking dish, Use two dishes if necessary.

·         Roast vegetables until cooked through and starting to brown on edges.

·         Serve immediately.

Source:

 Loukie Werle Real Food Heart Foundation APC Publishing Pty Ltd/ Media 21 Publishing Pty ltd 2000.

SWEET POTATO RAVIOLI WITH TOMATO AND BASIL SAUCE

Serve 4
1 sweet potato chopped coarsely

1 tablespoon of dried currant

Two sprigs of sage finely chopped

1 egg white beaten

40 wonton wrappers

Tomato and basil sauce

Olive oil

I medium brown onion

½ cup of dry white wine

3 large tomatoes chopped finely

¼ cup of vegetable stock

I tablespoon of finely chopped basil

1. Boil stem of microwave kumara until tender, drain.  Mash in medium bowl until smooth, stir in currant and sage.  A firm consistency is needed  ( do not add extra fluid )
2. Prepare tomato and basil sauce
3. Place 1 table spoon of the kumara in the centre of twenty wonton wrappers, brush around the edge with egg white. Top each wrapper with the remaining wrapper and press around the edges firmly to seal.
4. Cook ravioli in batches in large saucepan of boiling water, uncovered for about 4 minutes or until the ravioli float to the surface.
5. Serve ravioli topped with tomato and basil sauce, sprinkled with fresh basil leaves. (Parmesan cheese optional).

Tomato and basil sauce

1. Heat oil in medium frying pan , cook onion until clear
2. Add wine and bring to boil.  Reduce heat and simmer , until wine is almost evaporated
3. Add tomato and stock and stir until heated through. Stir in basil

Serve with baby rocket salad and parmesan if desired.

PASTA PRIMEVERA

375 g Penne

200g baby carrots or slice carrots (julienne)

350 g asparagus trimmed, cut into 4 cm lengths

150g snow peas trimmed and halved

1 cup of frozen peas

4 green onions sliced thinly

2 medium tomatoes (150g) chopped finely

Lemon Thyme and Mustard dressing

1 tablespoon of Dijon mustard

1 tablespoon of white wine vinegar

1 tablespoon of lemon juice

2 tablespoons of water

2 tablespoons finely chopped fresh lemon thyme.

1 tablespoon of olive oil

• When thyme not available experiment with other aromatic herb.
• You can also toss the pasta in Pesto: Blend lightly toasted pine nuts and basil together in blender with some olive oil.  About 1 tablespoon mixed with your pasta is sufficient to flavor the dish.  The remainder of the paste can be refrigerated.  If you make a large batch it is best to not add the oil during the blending. Mixture can be frozen in an ice cube try and thawed as required with oil added before 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.

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

VEGETABLE PIE

This recipe uses the yeast dough pastry.


FILLING
Quantities do not need to be exact: you can vary your ingredient to suit as well

1 stick of celery finely diced
2 carrots diced
Several cauliflower flowerets broken iot small pieces
A handful of peas.
1 onion finely diced
1 potato diced
1 cup of vegetable stock
1 teaspoon of soy sauce.
Pepper and salt to taste.

· Sauté onions celery and carrots until soft.
· Add other vegetables and stock and cook on low heat for about 10 minutes or until most of the moisture is absorbed.
· Divide pastry into four pieces. Two pieces will make a pie. Reserve the other pastry for another pie or bread.
· Roll out the first piece on a floured board and roll to fit a well oiled pie dish.
· Blind bake for about 10 minutes. The dough will start to harden but will be flexible enough to still bind with the top cover
· Fill with vegetable filling and cover with second piece of rolled pastry
· Glaze with egg white. Slash the top of the pie with a blade to release steam
· Bake for 25 to 30 minutes or golden brown.

BRAISED EGGPLANT ROLLS

Serves 4 to 6
PANCAKES
Flour 250 gm
Boiling Water 250 ml
Sesame seeds ½ cup
Sesame oil 2 tablespoons
· Sift flour into a bowl and gradually add the water until you get a smooth dough.
· Turn the dough onto a lightly floured board and knead for 3 minutes
· Cover in plastic wrap and allow to rest for 30 minutes
· Spread sesame seed on a dinner plate
· Working on a floured surface divide the dough into n18 Pieces and roll into balls
· Rolls 2 balls out a little and brush with sesame oil
· Top with the other flattened ball then press both sides into the seeds
· Roll the double pancake out to a 15 cm diameter.
· Repeat with the remaining dough
· Heat the frying pan over medium heat and cook pancakes one at a time for 1-2 minutes until firm and just starting to colour
· Separate the two pancakes immediately and stack them ona plate and cover tightly with foil.
· Keep in a warm oven if serving immediately or refrigerate until needed( reheating in a steamer for a few minutes.
EGGPLANT.
Eggplant 1medium or 4 to 5 narrow eggplants.
Peanut oil ( or preferred oil) 2 tablespoons
Garlic 4 cloves crushed
Dark soy sauce 1 tablespoon
Oyster Sauce 1 tablespoon
Shaoxing Cooking wine or brandy 1 tablespoon
Grated ginger 2 teaspoons
Cucumber ½ seeded and cut into matchsticks
Spring onions 4 finely sliced lengthwise

· Cut the eggplant into 1.5 cm slices and cut them into 1.5 cm sticks and then into 6 cm sticks
· Heat oil in wok and cook garlic and eggplant tossing to give a good mix
· Cook for about 5 minutes stirring frequently until brown
· Add soy sauce , oyster sauce Shaoxing or brandy , ginger and sugar
· Cover and cook for 10 minutes
· Transfer to serving dish
· Serve with warm pancakes and dishes of cucumber and spring onion

CARROT SOUP

500 gm of carrots
2 sticks of celery
1 onion
1 clove of garlic
1 teaspoon of olive oil
½ teaspoon of mustard powder
1.2 teaspoon of onion seeds
Dash of Tabasco
Sprigs fo fresh thyme
½ inch ( 1 ¼ cm ) grated gingeroot
1 cups of vegetable stock
Freshly ground pepper

· Peel and chop carrots , celery , onion, and garlic.
· Soften the onion and garlic in a large saucepan with olive oil and herbs and spices.
· Add carrots and celery and simmer
· Add the stock and simmer for about 40 minutes
· Add more water if the soups thickens too much
· Blend the soup and serve with fresh bread.


From Nalaie Savona The KitchenShrink: Food and Recipes for a Healthy Mind
Duncan Baird Publishers London 2003
A great book with lots of useful ideas