Salted Sugar Snap Peas with Fetta & Almonds
Ingredients:
1.5 cup sugar snap peas or green beans
1 tbsp lemon juice
1/2 tbsp olive oil
1/4 cup Slivered Almonds
1/4 Cup Good quality soft fetta cheese
Fresh cracked salt & Pepper
Method:
Steam the sugar snap peas/green beans until aldente - around 5-7 minutes. Drain and place back into the saucepan.
In a dry frying pan without oil, gently heat up the almonds until brown but not burnt. Remove and add to the green beans.
Drizzle the olive oil, lemon juice and seaon well. Mix all together. Add the fetta , broken up to the breans and mix.
Ready to serve.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Monday, 25 October 2010
Sunday, 11 July 2010
Yellow Lentil Dhal
Yellow Lentil Dhal
Ingredients:
1 cup Yellow Lentils
1.5 cup vegetable stock
1 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp ground coriander
1 green chilli, sliced
1 tbsp freshly grated ginger
1 small brown onion, chopped
2 tbsp fresh coriander
Method
Heat a little olive oil in a pan and gently fry the onion, ginger and the garlic for around 5 minutes. Add the dry spices and stir, add the yellow lentils and mix all together for around 2 minutes. Add the stock and stir, cook gently for around 20 minutes until all the water has been absorbed. If too dry add more water, if too watery, boil rapidly with the lid off until it has reduced.
Finally add the fresh coriander before serving and season.
Ingredients:
1 cup Yellow Lentils
1.5 cup vegetable stock
1 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp ground coriander
1 green chilli, sliced
1 tbsp freshly grated ginger
1 small brown onion, chopped
2 tbsp fresh coriander
Method
Heat a little olive oil in a pan and gently fry the onion, ginger and the garlic for around 5 minutes. Add the dry spices and stir, add the yellow lentils and mix all together for around 2 minutes. Add the stock and stir, cook gently for around 20 minutes until all the water has been absorbed. If too dry add more water, if too watery, boil rapidly with the lid off until it has reduced.
Finally add the fresh coriander before serving and season.
Lentil Patties with Lemon Herb Yoghurt
Lentil Patties with Lemon Herb Yoghurt
Ingredients
1 tbsp Olive Oil
2 medium carrots, finely grated
2 medium parsnips, finely grated
1 large brown onion, finely grated
5cm piece fresh ginger, peeled, finely grated
2 garlic cloves, finely chopped
2 tsp mild curry powder
500 ml (2 cups) vegetable stock
220g (1 cup) red lentils
1 tsp sultanas
100g (2 cups) fresh white breadcrumbs
Plain flour, for dusting
Salad leaves & pita bread wedges, to serve
Lemon Herb Yoghurt
250g (1 cup) skim milk natural yoghurt
2 tsp finely grated lemon rind
2 tsp finely chopped fresh coriander
2 tsp finely chopped fresh continental parsley
2 green shallots, finely chopped
Method
Preheat oven to 180C. Heat 3 tsp of the oil in a large saucepan over medium heat, add the carrots, parsnips, onion, ginger, garlic and the curry powder and cook, uncovered, for 4-5 mins or until the vegetables are soft.
Add the stock, lentils and sultanas, increase the heat to high and bring to the boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 mins or until the lentils are just tender and the stock has been absorbed. Remove from the heat and transfer to a large bowl. Set aside for 10 mins to cool.
Add the breadcrumbs to the cooked lentil mixture and mix until well combined. Use lightly floured hands to shape the mixture into 12 even patties.
Brush a large non-stick frying pan with 1/2 the remaining oil and heat over low heat. Add 1/2 of the patties and cook, turning occasionally for around 6-8 minutes or until lightly golden, remove and keep warm in the preheated oven.
Meanwhile, to make the lemon herb yoghurt, combine the yoghurt, lemon rind, coriander, parsley and green shellots in a small bowl.
Serve the warm patties with the lemon and herb yoghurt, salad leaves and pita bread.
Ingredients
1 tbsp Olive Oil
2 medium carrots, finely grated
2 medium parsnips, finely grated
1 large brown onion, finely grated
5cm piece fresh ginger, peeled, finely grated
2 garlic cloves, finely chopped
2 tsp mild curry powder
500 ml (2 cups) vegetable stock
220g (1 cup) red lentils
1 tsp sultanas
100g (2 cups) fresh white breadcrumbs
Plain flour, for dusting
Salad leaves & pita bread wedges, to serve
Lemon Herb Yoghurt
250g (1 cup) skim milk natural yoghurt
2 tsp finely grated lemon rind
2 tsp finely chopped fresh coriander
2 tsp finely chopped fresh continental parsley
2 green shallots, finely chopped
Method
Preheat oven to 180C. Heat 3 tsp of the oil in a large saucepan over medium heat, add the carrots, parsnips, onion, ginger, garlic and the curry powder and cook, uncovered, for 4-5 mins or until the vegetables are soft.
Add the stock, lentils and sultanas, increase the heat to high and bring to the boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 mins or until the lentils are just tender and the stock has been absorbed. Remove from the heat and transfer to a large bowl. Set aside for 10 mins to cool.
Add the breadcrumbs to the cooked lentil mixture and mix until well combined. Use lightly floured hands to shape the mixture into 12 even patties.
Brush a large non-stick frying pan with 1/2 the remaining oil and heat over low heat. Add 1/2 of the patties and cook, turning occasionally for around 6-8 minutes or until lightly golden, remove and keep warm in the preheated oven.
Meanwhile, to make the lemon herb yoghurt, combine the yoghurt, lemon rind, coriander, parsley and green shellots in a small bowl.
Serve the warm patties with the lemon and herb yoghurt, salad leaves and pita bread.
Saturday, 30 January 2010
Japanese Salad & Dressing
Japanese Salad & Dressing
Ingredients:
3/4 cup red miso
3 tbsp sugar
3 tbsp mirin (Japanese rice wine)
2 tbsp hot water
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tbsp toasted sesame seeds
1 cup lettuce (Iceberg)
1 Carrot, thinly sliced
1/2 Lebanese Cucumber sliced
Method:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir well until blended.
Serve over washed lettuce, carrot and cucumber. Toss to combine and serve.
Ingredients:
3/4 cup red miso
3 tbsp sugar
3 tbsp mirin (Japanese rice wine)
2 tbsp hot water
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tbsp toasted sesame seeds
1 cup lettuce (Iceberg)
1 Carrot, thinly sliced
1/2 Lebanese Cucumber sliced
Method:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir well until blended.
Serve over washed lettuce, carrot and cucumber. Toss to combine and serve.
Saturday, 10 October 2009
Asian Eggs
Asian Eggs
Ingredients:
3 Eggs
1 Clove Garlic, crushed
1/4 tsp finally grated ginger
2 tbsp soy sauce
2 tbsp fresh mint, chopped
1 tbsp olive oil
Salt & Pepper
Method:
In a bowl whisk the eggs, add all of the remaining ingredients aside from the olive oil.
Place a small frying pan on a medium high heat and add the oil. Once the oil has heated, add the mixed egg mixture. Cook for 5 minutes on a medium heat, flip the omlette to cook on the other side for another approximate 5 mins. Remove and serve.
Ingredients:
3 Eggs
1 Clove Garlic, crushed
1/4 tsp finally grated ginger
2 tbsp soy sauce
2 tbsp fresh mint, chopped
1 tbsp olive oil
Salt & Pepper
Method:
In a bowl whisk the eggs, add all of the remaining ingredients aside from the olive oil.
Place a small frying pan on a medium high heat and add the oil. Once the oil has heated, add the mixed egg mixture. Cook for 5 minutes on a medium heat, flip the omlette to cook on the other side for another approximate 5 mins. Remove and serve.
Lebanese Taboulli
Lebanese Taboulli
Ingredients:
Balgarl Wheat
2 Vine ripe tomatoes, deseeded and chopped
1 Small red onion, finally chopped
1 bunch washed flat leaf parsley, finely chopped
4 tbsp fresh Mint, washed and finely chopped
Good glug of Olive Oil
Juice of ½ fresh lemon
Salt
Method:
In a bowl mix all of the above finely chopped vegetables and serve immediately.
Tuesday, 28 July 2009
Pea Salad
Pea Salad
Ingredients:
1 cup fresh garden peas, cooked and then immediately plunged in to cold water to stop the cooking process. Drain well and set aside until needed.
Handful of fresh goats cheese
3 tbsp fresh mint, chopped
1 red Chilli, finely chopped
1 Clove Garlic, Crushed
Salt
Good glug of Olive Oil
Juice of ½ Lemon
Method:
In a salad bowl add the cooked peas, chilli, mint and garlic. Tear in the fresh goats cheese, sprinkle with salt, a good glug of olive oil and the lemon juice. Mix well and serve..
Ingredients:
1 cup fresh garden peas, cooked and then immediately plunged in to cold water to stop the cooking process. Drain well and set aside until needed.
Handful of fresh goats cheese
3 tbsp fresh mint, chopped
1 red Chilli, finely chopped
1 Clove Garlic, Crushed
Salt
Good glug of Olive Oil
Juice of ½ Lemon
Method:
In a salad bowl add the cooked peas, chilli, mint and garlic. Tear in the fresh goats cheese, sprinkle with salt, a good glug of olive oil and the lemon juice. Mix well and serve..
Thursday, 9 July 2009
Stuffed Zucchini Boats Recipe
Stuffed Zucchini Boats Recipe
Ingredients:
4 medium Zuchinni
1 egg
1 cup chopped fresh spinach
3/4 cup dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan Cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 1/2 ounces) diced tomatos, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat Swiss Cheese
Method:
Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.
Barley & Oven Roasted Veggies
Barley & Oven Roasted Veggies
Ingredients…
½ cup Barley
1 tbsp Almonds
Large cup of baby Spinach
5 Asparagus spears
5 Baby Carrots
Sweet Potatoes
5 Baby Potatoes
1 large Zucchini
1 small Red Onion
2 sprigs Rosemary
Balsamic Vinegar – 1 tbsp
Olive Oil 2 tsp
Honey – 1 tbsp
Method:
Boil the barley in Stock until soft, around 30 mins. 5 mins from the end of cooking add the asparagus and finally at the end add the baby spinach and oven toasted almond slivers.
Meanwhile in a roasting pan mix all the veggies, onions and rosemary into the pot and blend with the olive oil, balsamic and honey and roast for 30 mins.. Served placed on top of the barley.
Ingredients…
½ cup Barley
1 tbsp Almonds
Large cup of baby Spinach
5 Asparagus spears
5 Baby Carrots
Sweet Potatoes
5 Baby Potatoes
1 large Zucchini
1 small Red Onion
2 sprigs Rosemary
Balsamic Vinegar – 1 tbsp
Olive Oil 2 tsp
Honey – 1 tbsp
Method:
Boil the barley in Stock until soft, around 30 mins. 5 mins from the end of cooking add the asparagus and finally at the end add the baby spinach and oven toasted almond slivers.
Meanwhile in a roasting pan mix all the veggies, onions and rosemary into the pot and blend with the olive oil, balsamic and honey and roast for 30 mins.. Served placed on top of the barley.
Veg Curry with Yoghurt
Veg Curry with Yoghurt
Ingredients:
2 tbsp Olive Oil
1/2 tsp Ginger
4 Spring Onions
2 cloves Garlic, crushed
1-2 large Green Chilli, sliced
1/2 tsp Ground Cardomon
1/2 tsp Garam Masala
1/2 tsp Curry Powder
1/4 tsp Tumeric
2 Apples, grated
Juice of Lemon
1/2 cup Vegetable Stock
1/4 Cauliflower
2 Yellow Squash
1 Large Zucchini
Baby Spinach
1/4 cup Low Fat Yoghurt
CousCous
Mint/Parsley
Lemon Zest
Almonds
Method:
Heat oil, gently fry the garlic, ginger and chilli until soft. Add the spices and add the grated apples. Stir… Add the lemon juice, veggie stock and the Cauliflower and bring to the boil. Cook for 5 mins and then add the zucchini and squash and cook for a further 5 mins. Add the yoghurt and peas if using and cook again for another 5. Finally add the spinach and serve up immediately with couscous or basmati.
Ingredients:
2 tbsp Olive Oil
1/2 tsp Ginger
4 Spring Onions
2 cloves Garlic, crushed
1-2 large Green Chilli, sliced
1/2 tsp Ground Cardomon
1/2 tsp Garam Masala
1/2 tsp Curry Powder
1/4 tsp Tumeric
2 Apples, grated
Juice of Lemon
1/2 cup Vegetable Stock
1/4 Cauliflower
2 Yellow Squash
1 Large Zucchini
Baby Spinach
1/4 cup Low Fat Yoghurt
CousCous
Mint/Parsley
Lemon Zest
Almonds
Method:
Heat oil, gently fry the garlic, ginger and chilli until soft. Add the spices and add the grated apples. Stir… Add the lemon juice, veggie stock and the Cauliflower and bring to the boil. Cook for 5 mins and then add the zucchini and squash and cook for a further 5 mins. Add the yoghurt and peas if using and cook again for another 5. Finally add the spinach and serve up immediately with couscous or basmati.
Pumpkin & Chickpea Curry
Pumpkin & Chickpea Curry
Ingredients:
1 Onion
2 Cloves Garlic
1 inch pieces of fresh Ginger
1 – 2 Red Chilli
1 tsp Tumeric
10 Curry Leaves
400ml can Coconut Milk
1 cup Veg Stock
½ large Butternut Pumpkin
1 can Chickpeas
1 bag baby Spinach
Handful Green Beans
½ cup Peas
Basmati Rice or Couscous
Method:
Fry onion, garlic, ginger and red chilli until soft. Add the tumeric and stir. Add the pumpkin and stir until its picked up all the taste from the spices etc. Add the curry leaves and the coconut milk and bring to the boil. Then add the stock and again, bring to the boil. Reduce the heat and cook for around 30 mins until tender. Add the chickpeas, peas and green beans and cook for 5 mins. Finally add the spinach and serve immediately with the basmati rice.
Ingredients:
1 Onion
2 Cloves Garlic
1 inch pieces of fresh Ginger
1 – 2 Red Chilli
1 tsp Tumeric
10 Curry Leaves
400ml can Coconut Milk
1 cup Veg Stock
½ large Butternut Pumpkin
1 can Chickpeas
1 bag baby Spinach
Handful Green Beans
½ cup Peas
Basmati Rice or Couscous
Method:
Fry onion, garlic, ginger and red chilli until soft. Add the tumeric and stir. Add the pumpkin and stir until its picked up all the taste from the spices etc. Add the curry leaves and the coconut milk and bring to the boil. Then add the stock and again, bring to the boil. Reduce the heat and cook for around 30 mins until tender. Add the chickpeas, peas and green beans and cook for 5 mins. Finally add the spinach and serve immediately with the basmati rice.
Pasta Making
Pasta Making
Ingredients:
400g plain flour4 large free-range eggs
Method:
Pour the flour onto the bench so it forms a mound. Make a large hollow in the centre and break in the eggs.
Using a fork, whisk the eggs until combined and start drawing in the flour. Use your hands to bring together and begin kneading. Keep a little flour to the side to add if the dough feels a little sticky. It is much easier to knead a little more flour into a slightly wet dough than the other way around.
Continue to knead until the dough feels smooth.
Cover with plastic and allow to relax at room temperature for 30 minutes.
If using the pasta to make lasagne or spaghetti, roll out all the dough into sheets and lay them out on tea towels sprinkled lightly with flour. Allow them to dry for at least 10 minutes before cooking. For filled pasta such as ravioli, cut and fill the pasta sheet as you go rather than rolling out all the dough first.
It is difficult to give the exact quantities of flour and egg for pasta, as it depends on how large the egg is and how much the flour will absorb, but a good rule of thumb is to use 1 egg to every 100g of flour. For example, for 4 people use 2 eggs and 200g flour.
Ingredients:
400g plain flour4 large free-range eggs
Method:
Pour the flour onto the bench so it forms a mound. Make a large hollow in the centre and break in the eggs.
Using a fork, whisk the eggs until combined and start drawing in the flour. Use your hands to bring together and begin kneading. Keep a little flour to the side to add if the dough feels a little sticky. It is much easier to knead a little more flour into a slightly wet dough than the other way around.
Continue to knead until the dough feels smooth.
Cover with plastic and allow to relax at room temperature for 30 minutes.
If using the pasta to make lasagne or spaghetti, roll out all the dough into sheets and lay them out on tea towels sprinkled lightly with flour. Allow them to dry for at least 10 minutes before cooking. For filled pasta such as ravioli, cut and fill the pasta sheet as you go rather than rolling out all the dough first.
It is difficult to give the exact quantities of flour and egg for pasta, as it depends on how large the egg is and how much the flour will absorb, but a good rule of thumb is to use 1 egg to every 100g of flour. For example, for 4 people use 2 eggs and 200g flour.
Ricotta and silverbeet-filled ravioli
Ricotta and silverbeet-filled ravioli
You can use spinach in this recipe, but silverbeet has a great flavour. As an alternative to brown butter sauce, try a tomato sauce.
Ingredients:
450g ricottapinch of grated nutmeg6 tbsp grated parmesan1/2 bunch silverbeet, leaves only, cooked, squeezed dry and chopped1 egg, beatensalt and pepper1 quantity egg pasta (see recipe, left)Butter and sage sauce75g butterabout 8 sage leavessalt and pepperfreshly grated parmigiano cheese, to serve
Method:
Mix the ricotta, nutmeg, parmesan, silverbeet and egg together. Season with salt and pepper to taste.
Roll out the pasta dough one sheet at a time. On half of the pasta sheet place a teaspoon of the mixture in two rows, evenly placed about 6cm apart.
Brush between the rows with a little watered-down egg wash. Fold the other half of the sheet over the mounds of filling and carefully press down around each one. Using either a round cutter or ravioli cutter (or a knife), cut into square or round shapes. Sprinkle with a little flour and place on tea towels while you finish the rest of the dough and filling.
When you are ready to eat, cook as instructed previously, in boiling salted water, while you prepare the butter sauce.
Start this while the pasta is cooking. Put the butter in a frying pan over medium heat. When the butter foams then subsides, add the sage leaves and a little salt and pepper. Wait until you see the butter turn golden brown. It will smell delicious and nutty. At this point add the cooked drained pasta, toss and serve with a good sprinkling of parmesan.
Vegetable Couscous with Chick-Peas
Vegetable Couscous with Chick-Peas
Ingredients:
4 cup water 2 cup quick-cooking couscous
2 tablespoon olive oil (I use veg. stock)
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt (may be omitted)
1/4 teaspoon cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained
Method:
In a medium saucepan, heat the water to boiling over high heat. Stir in the couscous. Reduce heat to a simmer and cook, covered, until the couscous is tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.
In a skillet heat the oil (stock), add the spices and cook for one minute, stirring frequently. Add the onion, garlic and peppers. Cook until softened, about 3-5 minutes.
Stir in the zucchini and tomato. Cook until slightly softened, about 3 min. Add the chick-peas and cook 2 minutes longer, until heated through. Mound the couscous on a large platter and top with cooked vegetables.
Ingredients:
4 cup water 2 cup quick-cooking couscous
2 tablespoon olive oil (I use veg. stock)
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt (may be omitted)
1/4 teaspoon cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained
Method:
In a medium saucepan, heat the water to boiling over high heat. Stir in the couscous. Reduce heat to a simmer and cook, covered, until the couscous is tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.
In a skillet heat the oil (stock), add the spices and cook for one minute, stirring frequently. Add the onion, garlic and peppers. Cook until softened, about 3-5 minutes.
Stir in the zucchini and tomato. Cook until slightly softened, about 3 min. Add the chick-peas and cook 2 minutes longer, until heated through. Mound the couscous on a large platter and top with cooked vegetables.
Potato Curry
Potato Curry
Ingredients
2 tbsp oil 1 tsp mustard seeds
2 dried red chillies a few curry leaves
2 onions, chopped
½ tsp ground coriander
½ tsp garam masala
½ tsp turmeric powder
¼ tsp chile powder
2 tomatoes, quartered
14 oz potatoes, peeled & cubed
3½ fl oz coconut milk
Method
Heat the oil in a large saucepan. Add the mustard seeds, dried chillis and the curry leaves. As the mustard seeds begin to pop, add the onions and stir fry until lightly browned.
Stir in the coriander, garam masala, turmeric and chile powder. Add the tomatoes and cook for 5 minutes.
Add the potatoes to the pan and cook them over a gentle heat for 5 minutes, stirring constantly.
Pour in the coconut milk and 3½ fl oz water. Cook until the potatoes are tender. Serve hot
Ingredients
2 tbsp oil 1 tsp mustard seeds
2 dried red chillies a few curry leaves
2 onions, chopped
½ tsp ground coriander
½ tsp garam masala
½ tsp turmeric powder
¼ tsp chile powder
2 tomatoes, quartered
14 oz potatoes, peeled & cubed
3½ fl oz coconut milk
Method
Heat the oil in a large saucepan. Add the mustard seeds, dried chillis and the curry leaves. As the mustard seeds begin to pop, add the onions and stir fry until lightly browned.
Stir in the coriander, garam masala, turmeric and chile powder. Add the tomatoes and cook for 5 minutes.
Add the potatoes to the pan and cook them over a gentle heat for 5 minutes, stirring constantly.
Pour in the coconut milk and 3½ fl oz water. Cook until the potatoes are tender. Serve hot
Roasted Pumpkin, Baby Spinach, Fetta and Crispy Bacon Salad with a Walnut Vinaigrette
Roasted Pumpkin, Baby Spinach, Fetta and Crispy Bacon Salad with a Walnut Vinaigrette
Ingredients:
400g Butternut pumpkin, cut into 1cm cubes
1 tablespoon Olive oil and extra for frying
150g Bacon, cut into thin strips
300g Baby spinach
2 tablespoons Walnut oil
1 tablespoon Balsamic vinegar
1 teaspoon Brown sugar
120g Fetta, broken into rough pieces
70g Californian walnuts, roughly chopped
Pine Nuts Lemon juice to taste
Salt and Pepper
Method
Pre-heat oven to 180°C. Place the cubes of pumpkin onto an oven proof tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until the pumpkin is tender. Cool. While the pumpkin is cooking, heat a small amount of olive oil in a frying pan and add the strips of bacon, frying until brown and crispy. Drain onto a paper towel and cool. Wash and dry the baby spinach. In a small bowl, combine the walnut oil, balsamic vinegar, brown sugar and lemon juice, adding salt and pepper to taste. Whisk the ingredients together to make a vinaigrette. Place the spinach in a large mixing bowl and drizzle the vinaigrette all over. Add the pumpkin, pine nuts and fetta and toss together. Place into a salad bowl or deep platter. Sprinkle the bacon and walnut pieces over the salad and serve.
Ingredients:
400g Butternut pumpkin, cut into 1cm cubes
1 tablespoon Olive oil and extra for frying
150g Bacon, cut into thin strips
300g Baby spinach
2 tablespoons Walnut oil
1 tablespoon Balsamic vinegar
1 teaspoon Brown sugar
120g Fetta, broken into rough pieces
70g Californian walnuts, roughly chopped
Pine Nuts Lemon juice to taste
Salt and Pepper
Method
Pre-heat oven to 180°C. Place the cubes of pumpkin onto an oven proof tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until the pumpkin is tender. Cool. While the pumpkin is cooking, heat a small amount of olive oil in a frying pan and add the strips of bacon, frying until brown and crispy. Drain onto a paper towel and cool. Wash and dry the baby spinach. In a small bowl, combine the walnut oil, balsamic vinegar, brown sugar and lemon juice, adding salt and pepper to taste. Whisk the ingredients together to make a vinaigrette. Place the spinach in a large mixing bowl and drizzle the vinaigrette all over. Add the pumpkin, pine nuts and fetta and toss together. Place into a salad bowl or deep platter. Sprinkle the bacon and walnut pieces over the salad and serve.
Carrot, zucchini, potato and mint patties
Carrot, zucchini, potato and mint patties
Ingredients:
1 medium carrot
1 medium zucchini
1 medium potato
1/3 cup ricotta cheese
1 egg, lightly beaten
1 teaspoon mint, fresh, finely chopped
pepper, to taste
3 tablespoons olive oil
1/2 cup flour, extra (to roll patties prior to cooking)
Method:
Wash vegetables. Grate the carrot, zucchini and potato. Mix the vegetables, ricotta cheese, egg, flour, mint and pepper.
Roll a teaspoon of the mixture into a patty shape and roll in extra flour. Heat the oil in a frypan. Cook patties in the pan for 2-3 minutes or until golden brown. Flip them over to cook the other side and cook for a further 2-3 minutes or until golden brown.
Spinach, Pumpkin & Ricotta home-made Ravioli with home-made sun-dried Pesto
Spinach, Pumpkin & Ricotta home-made Ravioli with home-made sun-dried Pesto
Pesto Ingredients:
¼ cup Pine Nuts
1 cup fresh Basil leaves
¼ cup good quality fresh parmesan cheese
3-4 Cloves Garlic
1 small red chilli (optional)
¼ cup sundried tomatoes
½ cup fresh cream for the sauce (only to be used at the end)
Method:
Blend all of the above together in a blender whilst adding approximately 3-4 tbsp olive oil. I usually like to use the oil from the sun-dried tomatoes.
Ingredients for Pasta:
for every 100g flour, use one egg. Assume 100g is per person
100g good quality strong white/plain flour
1 egg
Pinch salt
Small drizzle olive oil
Method:
Place all of the above into a mixer and mix OR you can simply place into a bowl and mix with a fork. I know this is not the “proper” way it should be done but it does work. Once it sticks together, remove from the bowl, place in a floured surface and start to need it for around 10 minutes. Place back into the bowl and cover, leave at room temperature for 30 mins.. Once its ready, roll out on to a floured surface and either use a pasta maker to make the flat sheets for the ravioli OR use a rolling pin and roll out as flat as you can, using a quarter of the mixture at a time.
Ingredients for Ravioli filling:
100g Pumpkin (butternut is good)
1 small red onion, chopped
¾ cup fresh Ricotta
1 egg yolk (reserving the egg white to seal the pasta)
2 tbsp fresh tarragon
2 cups fresh baby spinach
Seasoning
Pinch nutmeg
1 tbsp approximately pine nuts
¼ cup fresh parmesan cheese
Method:
Cut and cube the pumpkin, place into an oven dish with the cut up red onions and olive oil and bake in the oven for around 25 minutes until brown. Add the pine nuts for the last 10 mins of cooking to brown and the spinach just as you take it out of the oven, mix in to soften up. Remove from the oven and leave to cool. Meanwhile mix together the ricotta, egg Yolk, fresh tarragon, nutmeg, parmesan cheese and season to taste. Once the pumpkin mixture is cool enough, add to the ricotta mixture.
Once you have your desired pasta shapes, whether this be in rounds or squares, fill with a tsp of the vegetable mixture, seal together well and boil for 5 minutes. Repeat the process with all pasta ensuring not to be tempted to cook to many at the one time. Drain and place to the side. Once all of the ravioli is cooked, add the home made pesto to the base of a pan on a very low heat and stir until warmed through, add some of the fresh cream to make enough of s sauce to coat the ravioli. Serve with freshly cracked pepper.
Pesto Ingredients:
¼ cup Pine Nuts
1 cup fresh Basil leaves
¼ cup good quality fresh parmesan cheese
3-4 Cloves Garlic
1 small red chilli (optional)
¼ cup sundried tomatoes
½ cup fresh cream for the sauce (only to be used at the end)
Method:
Blend all of the above together in a blender whilst adding approximately 3-4 tbsp olive oil. I usually like to use the oil from the sun-dried tomatoes.
Ingredients for Pasta:
for every 100g flour, use one egg. Assume 100g is per person
100g good quality strong white/plain flour
1 egg
Pinch salt
Small drizzle olive oil
Method:
Place all of the above into a mixer and mix OR you can simply place into a bowl and mix with a fork. I know this is not the “proper” way it should be done but it does work. Once it sticks together, remove from the bowl, place in a floured surface and start to need it for around 10 minutes. Place back into the bowl and cover, leave at room temperature for 30 mins.. Once its ready, roll out on to a floured surface and either use a pasta maker to make the flat sheets for the ravioli OR use a rolling pin and roll out as flat as you can, using a quarter of the mixture at a time.
Ingredients for Ravioli filling:
100g Pumpkin (butternut is good)
1 small red onion, chopped
¾ cup fresh Ricotta
1 egg yolk (reserving the egg white to seal the pasta)
2 tbsp fresh tarragon
2 cups fresh baby spinach
Seasoning
Pinch nutmeg
1 tbsp approximately pine nuts
¼ cup fresh parmesan cheese
Method:
Cut and cube the pumpkin, place into an oven dish with the cut up red onions and olive oil and bake in the oven for around 25 minutes until brown. Add the pine nuts for the last 10 mins of cooking to brown and the spinach just as you take it out of the oven, mix in to soften up. Remove from the oven and leave to cool. Meanwhile mix together the ricotta, egg Yolk, fresh tarragon, nutmeg, parmesan cheese and season to taste. Once the pumpkin mixture is cool enough, add to the ricotta mixture.
Once you have your desired pasta shapes, whether this be in rounds or squares, fill with a tsp of the vegetable mixture, seal together well and boil for 5 minutes. Repeat the process with all pasta ensuring not to be tempted to cook to many at the one time. Drain and place to the side. Once all of the ravioli is cooked, add the home made pesto to the base of a pan on a very low heat and stir until warmed through, add some of the fresh cream to make enough of s sauce to coat the ravioli. Serve with freshly cracked pepper.
Spinach & chickpeas slowly cooked with spices and sherry vinegar
Spinach & chickpeas slowly cooked with spices and sherry vinegar
Ingredients:
20g butter
Garlic, chopped
600g (1 Ib 5 oz) washed and picked English spinach leaves
300g (10oz) dried chickpeas, soaked over night then cooked in salted boiling water for 1 hour
400ml chickpea cooking liquid (reserve the liquid from the boiling process, allow plenty of water)
125g bread Picada
1 ½ tsp spanish sweet paprika
1 tsp fresh ground cumin
2 tbsp sherry vinegar
Sea salt flakes
Method:
Melt butter, sauté the garlic and add spinach, cook for about 2 mins. Increase heat, add chickpeas and chickpea liquid. Add spices and cook cook 15-20 mins. Add sherry vinegar and cook for 5 mins. Sprinkle with salt and serve.
Wednesday, 8 July 2009
Mushrooms and Couscous
Mushrooms and Couscous
(Mushrooms lend a meaty taste and texture to this satisfying vegetarian entrée)
Ingredients:
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley Grated Parmesan cheese (optional)
cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Instructions:
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the couscous into a bowl, cover with water (just above the couscous) and cover with a tight lid of glad wrap/cling film. Leave for around 10-15 minutes and then fork up. Add more water if necessary. There is no need to boil but if you prefer this method, do so by placing the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
(Mushrooms lend a meaty taste and texture to this satisfying vegetarian entrée)
Ingredients:
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley Grated Parmesan cheese (optional)
cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Instructions:
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the couscous into a bowl, cover with water (just above the couscous) and cover with a tight lid of glad wrap/cling film. Leave for around 10-15 minutes and then fork up. Add more water if necessary. There is no need to boil but if you prefer this method, do so by placing the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
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