Radish and Beetroot Salad

 Along with most keen cooks, I do admit to the habit of tearing out recipes from magazines, even the free ones you pick up at the supermarket.  They stay stashed in their clear plastic envelope to be moved around from bench to tables and tidied up and then one day you flick through looking for a healthy lunch inspiration. Excitement, you discover one that fits the bill and you have nearly all the ingredients on hand. Never to be deterred by a little substitution I pulled together this delicious salad.

Ingredients

1 bunch radish, I used a mix of white and small red radish

1 bunch watercress, sprigs picked (I omitted as did not have any to hand)

1 packet of precooked beetroot (about 4 to a pack, very handy to have in the fridge)

1/2 red onion, thinly sliced

Horseradish and Dill dressing

1/4 cup evoo

1 Tablespoon apple cider vinegar

1 Tablespoon horseradish cream

1 Tablespoon chopped dill (I substituted some fennel fronds)

1/2 small garlic clove, crushed

Method

To make the dressing, combine all ingredients in a small jar with screw top lid, season with salt and pepper. Shake 

Slice the beetroot and radish place on a serving tray with the onion and watercress, toss gently to combine, when ready to serve pour over the dressing.

Great with crusty bread.

Mamma Marmalade

Eggplant with curried yoghurt and caramelised onions

 My wonderful friend Margy told me I must try this sublime recipe from Yotam Ottolenghi's cookbook "Simple"  - delicious, flavoursome and very easy - the combination of lime juice, yoghurt and curry powder is so clever -  even better topped with caramelised onions and crunchy flaked almonds. Thank you Margy for the recommendation - I love friends suggesting their tested recipes - and Wilbur thought it was delicous too!  Enjoy!  Colleen

Preparation       20 minutes 

Cooking             40 minutes in oven.  Stove top approx 15 minutes

Serves                2 - 4   see note below

I used 1 eggplant for 2 people, see note below,    but made the full amount of curry yoghurt and caramelised onions -  leftovers were so delicious you could refrigerate and serve over something else later in the week

Ingredients

1 - 3 large eggplants   (I used  1 - wide heavy, 10 inch eggplant -  enough for 2 people)
olive oil

Salt and Pepper

1/2 cup flaked almonds 

1 cup greek yoghurt

2 teaspoons curry powder NB  use 1 teaspoon  THEN 1 more teaspoon

1/4 teaspoon ground turmeric

1 lime - zest and juice

1 very large onion - I used red but brown would be good too  - finely sliced, half moons.

Option - I clove of slow roasted garlic  - I had some I had made previously

1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

Salt and pepper - optional

Garnish  - pomegranate seeds,   coriander or parsley leaves or sliced shallots

To serve Options - lettuce leaves,  oven roasted tomato, spoonful cooked brown rice and a slow roasted tomato on the side.

Method

Preheat oven to 180 - 200 ℃  I found 180 was fine

and prepare 2 large oven trays with baking paper ready to bake the eggplant rounds.

Peel strips off the eggplant skin lengthways about 1cm apart (roughly)

Use a large bowl and add the cut up ,approx 1 inch round, slices of the eggplant

drizzle with some olive oil and a little salt and pepper.  Use your hands to ensure the slices are coated with some oil.

Spread the circles onto the lined trays and bake approx 35 - 40 minutes.

When cooked, eggplant will be soft inside.  Remove from oven and set aside ready to assemble.

While the eggplant is baking:

yoghurt dressing

In a small bowl or measuring cup mix  1 Teaspoon of curry powder with the lime juice and check no lumps

Add the zest and yoghurt, a little salt and pepper (optional) and combine well. refrigerate until needed.  Bring out of fridge about 10 minutes before using.

Flaked almonds

Dry roast the almonds in a dry frying pan until begin to become a little golden.  Remove from pan and set aside.

Caramelised onions:

Use the same pan.  Warm a little oil then add the sliced onions over medium high heat.  Saute and stir regularly, reducing heat if needed,  until become golden and caramelised.  Approx 10 minutes or so.

Then add the optional garlic clove, 1 Teaspoon curry powder , ground cumin and coriander and the flaked almonds . Fry  approx 2 - 5 minutes until everything is golden and fragrant.  

Remove from heat.

Assemble

Serving option : I used lettuce leaves on the base with a spoonful of cooked brown rice 

then

whilst eggplant still warm - 

Place the cooked eggplant discs on plate in overlapping layers (I think 3 is enough per person - 4 if really hungry)

Spoon some of the curry yoghurt over the eggplant.  (I used a bit much in the photo!)

Then top with some of the caramelised onions and almonds.

Garnish with optional pomegranate seeds and herb leaves

Any remaining yoghurt or caramelised onions could be refrigerated and  used with other roast veggies etc later in the week.    Thanks Yotam and thank you Margy!      Enjoy!  Colleen

Coffee and Honey Cake - from your pantry, simple and delish

This recipe makes use of simple ingredients from your pantry and fridge, nothing complicated or fussy.  Also it incorporates custard powder which seems to linger at the back of the pantry. It is an easy to transport, no nuts or seeds, no icing flavoursome cake. Cooking in a ring pan speeds up the cooking time and makes it easy to cut and serve.  I used a local bush honey and would recommend avoiding any very strong honeys such as leatherwood etc as the flavour would overpower the coffee.  The coffee is not too strong and the honey/coffee combination is almost a deep caramel flavour, great warm or cooled.  Enjoy!  Colleen

Preparation   15 minutes

Cooking         35 - 40 minutes

Ingredients

3 teaspoons instant dry coffee granules 

1 tablespoon hot water

125 gram butter - small cubed and room temperature, not melted

1/2 cup brown sugar - loosely packed

1 teaspoon vanilla extract

1/3 cup milk

1/4 cup honey      (not a strong flavour honey)

2 eggs - lightly beaten

1 cup Self Raising Flour

1/4 cup Custard Powder

dusting of icing sugar to serve - optional

Method

Preheat oven to 170℃ fan forced

Prepare and grease well a 20 -22cm ring pan

Dissolve coffee granules in hot water in a cup - no lumps

Cream the butter and sugar in bowl of mixmaster until pale and creamy

Add the vanilla, coffee water and milk

Add honey and beat well

Incorporate the eggs and beat until combined

Sift in the SR Flour and custard powder and mix to combine.  Do not overwork the flour.

Pour batter into prepared ring pan and bake 35 - 40 minutes.  Check after 30 minutes and turn pan if necessary.

Cake is cooked when inserted skewer comes out clean.

Allow to cook in pan on cake rack for 5 minutes.

Then remove from pan by inverting onto cake rack and back up again.

Cake can be eaten slightly warm or when cooled down.

Optional Dust with icing sugar

Enjoy!   Colleen

Roast Cauliflower with Tahini and Almonds

This cauliflower recipe was featured on SBS TV "The Cook Up" and it is easy, tasty and would be perfect as a share plate or on its own. We had it as a midweek vegetarian dinner at home. 

I use a Hulled Tahini paste because I think the flavour is a little milder.   Enjoy!  Colleen

Preparation     10 minutes

Cooking           30 minutes

Serves               2 as a main or 4 as a side dish

Ingredients

1 Cauliflower - cut into florets

2 teaspoons smoked Paprika  OR ground cumin

Salt and Pepper to your taste

Olive oil

sauce

1 tablespoon Tahini.  I used Hulled.   TIP stir the paste in the jar well before using

juice of 1 lemon

1 - 2 cloves of garlic - crushed  - to your taste

water

salt to your taste

1/4  teaspoon Honey - Optional  - I find Tahini can be strong - this mellows it - your preference 

handful roasted almonds roughly chopped  OR  toasted flaked almonds

2 tablespoons sultanas

chopped parsley  , some finely shredded green shallots , chopped mint - your choice

ps I popped a few leftover mini cherry tomatoes on plate too.  Optional 

Method

Preheat oven to 200 ℃ and prepare flat oven baking tray.

In a large bowl, combine the paprika, salt, pepper and a little olive oil (not too much - coating not soaking) .  Toss the cauliflower florets in and scatter over the oven tray.

Roast approx 20 - 30 minutes until crisp and golden.

Sauce:

Combine tahini, lemon juice and just a splash of water bit at a time - stir well until it is consistency of pouring cream.  Add some salt and garlic.  Taste and adjust if needed with a drop of honey .

Place hot cauliflower florets on a serving platter.  Drizzle with a little tahini sauce (serve remainder in a small bowl to add to each plate) 

Scatter with the almonds, sultanas and herbs.

Enjoy!   Colleen

Sweet Potato, Pumpkin and Sage Tart

This savoury tart, inspired by a Donna Hay recipe, is simple to make, delicious and can be made ahead of time. This is one of the recipes where I use my pre-roasted sweet potato, potato and pumpkin saved in the freezer.

Serve with lots of steamed greens or a simple salad. It might not look very pretty in the photos but tastes great! Comfort food loaded with veg - yum!  Enjoy! Colleen

 

Preparation    15 minutes (if veg already cooked)  30-40 mins if raw

Cooking          35 - 40 minutes depending on your oven

Serves             4 - 6

Ingredients

NB vegetables need to be cool-ish NOT hot - so egg etc can be added ok

PS  I roast a stash of pumpkins, sweet potatoes and potatoes then pop in freezer for recipes like this. Defrost and mash.

OR

you could grate the above veg and fry in frypan with a splash of oil until cooked through, then roughly mash.

1 cup cooked pumpkin - mashed

1 potato - baked or cooked - diced

500 gram sweet potato - peeled, baked and mashed

1 sheet Shortcrust pastry - you can omit if you prefer or if avoiding pastry

1/4 cup Greek yoghurt

1 clove garlic - crushed

2 handfuls of chopped baby spinach leaves OR 1 handful chopped kale leaves OR combo

1 tablespoon honey

2 eggs - beaten

2 tablespoons of chopped fresh sage leaves PLUS extra sage leaves for topping  

1 stalk rosemary  - leaves chopped

1 teaspoon ground cumin

1 teaspoon Moroccan spice mix   (a little more if you prefer -depends on brand)

1/4 teaspoon ground nutmeg

shake of dried chilli flakes - your preference

cracked black pepper

tiny pinch salt  - to your preference

flaked almonds for topping - optional

Method

Preheat oven 190-200 ℃

oil a 22 cm pie dish - my enamel one is 5 cm deep.

Place pastry in base and ease into sides. Trim.  Extra can be dotted over top later if you like.

Pop pie dish in fridge whilst you prepare the filling.  

If making ahead of time, only add the filling just prior to baking.

In a large bowl, combine the (not hot) mashed pumpkin, potato and sweet potato with the Greek yoghurt, garlic, spinach, kale and honey.

Stir through the beaten eggs and remaining herbs and spices.

Pour into the prepared pastry filling.

Garnish with reserved sage leaves - TIP - put a splash of olive oil on your hands, roll the sage leaves in oil and they won't burn as quickly

Also garnish with some flaked almonds - use the oil hint again

If desired - garnish with any torn bits of remaining pastry - patted with a little oil

Bake approx 35 mins until centre of filling is cooked and top golden. 

Depends on width/depth of pie dish.

Allow to sit for 5 minutes before cutting.

Serve with steamed green veggies or salad.  Any leftovers are delish next day too.

Enjoy!   Colleen

Limoncello Amaretti Biscuits

Quick, easy, delicious, gluten-free and dairy free. This is a great recipe to have on standby and if you hide the biscuits from Wilbur in an airtight container they will have 5 days or maybe more.  Silvia Colloca made these recently on Adam Liaw's TV show and suggested an option I am keen to try soon - swap the almond meal for hazelnut;  use frangelico instead of limoncello; and switch out lemon zest to orange instead.  Sounds yummy and Wilbur volunteers to taste-test.  I make these biscuits a bit smaller than suggested which yields about 30-32.   I have also included a 'halved' ingredient list if you only want to make about a dozen or so, although it is just as easy to make a full batch - they seem to disappear very quickly!  Enjoy!  Colleen

  

Preparation   15 - 20 minutes 

Makes            30 - 32 two bite biscuits   OR   Halved option makes 14 - 16

Cooking        10 - 12 minutes

Ingredients  for full recipe 

300 gram almond meal - rub out any lumps

250 gram caster sugar

2 egg whites - lightly beaten

2 tablespoons Limoncello

Finely grated zest of 1 lemon

extra sifted icing sugar for rolling/dusting

OR  OPTION  - HALVED INGREDIENT LIST

150 gram almond meal - rub out any lumps
125 gram caster sugar
1 egg white - lightly beaten
1 tablespoon Limoncello
Finely grated zest of 1 small lemon
extra sifted icing sugar for rolling/dusting

METHOD

Preheat oven to 175 - 180 ℃ and prepare 2 flat non-sided trays with baking paper

Sift a little icing sugar into a shallow bowl (about saucer width) and set aside.

Use a large mixing bowl to combine the nut meal and caster sugar.

Add in the lightly beaten egg whites, limoncello and lemon zest.  Use your hands to quickly combine - will feel like wet clumpy sand.

Pinch off small amounts and roll into walnut sized ball shapes.  I pop them all on one tray.

Then lightly roll each ball into the sifted icing sugar and place on 2 trays leaving space between each biscuit.  Leave as balls.

Bake approx 10 - 12 minutes until tops slightly 'crack' and base is firm.

Remove and place on a wire rack to cool.

Store in airtight container.

Enjoy!  Colleen

Pecan stuffed dates

 We recently celebrated Christmas in July and I was looking for a new starter/nibble.  I came across these stuffing dates and they worked a treat. Can be done ahead, something a little different and vegetarian.

Ingredients

2 Tablespoon olive oil

1 eschallot, finely chopped

1 garlic clove, crushed

50g fresh breadcrumbs

100g pecans, finely chopped

1 Tablespoon thyme leaves, chopped

50 ml vegetable stock or water

12 medjool dates, pitted

12 small sage leaves

Method

Heat the oil in a frying pan, add shalllot and pinch of salt, cook 2-3 minutes until softened, then add garlic, breadcrumbs, pecan and thyme. Cook for a further minute.  Add a splash of stock to bring the mixture together.

Preheat the oven to 180 degrees Celsius

Cut the dates in half lengthways (don't cut all the way through). Remove the seed.

Take small amounts of the stuffing and place inside the dates, push the sides of the dates back together.

Put a sage leaf on top of each date, then put the dates on an oven tray.

You can prep the dates to this point and place in the fridge overnight to do ahead.

Brush the outside of the dates with olive oil, hen bake for 15-20 minutes until the sage leaf is crisp.

Yum

Mamma Marmalade

Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen

Brunsli chocolate star biscuits

Although I love to bake, it is even better when someone bakes for you.  I am so lucky that the amazing and talented Claire, not only baked and shared these super delicious gluten-free biscuits with the family but sent me the Yotam Ottolenghi recipe as well.  These chocolate biscuits are usually reserved as a Christmas treat - if you can wait that long. 

The ethos of our blog is all about sharing recipes and I am very appreciative that Claire supports our enthusiasm and makes such decadent treats! Your baking is welcome any time Claire!  Thank you!   Enjoy - Colleen 

Preparation     20 minutes   plus 1 hour for dough to refrigerate and rest 

Baking             12 minutes approx

Makes              approx 18 biscuits   (7cm cutter)

Ingredients

270 gram ground almonds

250 gram sugar  PLUS  extra 10 gram to sprinkle

40   gram sifted icing sugar

40   gram sifted Dutch processed cocoa powder

zest of 1 orange - at least 1 teaspoon

1 1/2 teaspoons Chinese 5-spice powder

1/4    teaspoon salt

2 large egg whites

1 teaspoon vanilla extract (good quality)

Method

Preheat oven to 170 ℃ (fan)

Line large oven tray with baking paper

In the bowl used for an electric mixer with a dough hook, place the ground almonds, sugar, icing sugar, cocoa powder, orange zest, Chinese 5 spice and salt. Mix on medium speed until combined.  

With the mixer still working, slowly add the egg whites and vanilla, mixing for 1 - 2 minutes until dough forms a ball.

Tip the dough ball on to a clean surface, shape into a flat disc about 3cm thick.  Wrap in clingfilm or similar and refrigerate for 1 hour to rest.

 

Remove from fridge and unwrap.

Place the dough ball between 2 pieces of baking paper, each approx 40cm square

Roll out to a circle shaped approx 22cm wide and 1 1/2 cm thick.

Use a pastry cutter (ie 7cm star shape or similar) and cut out the shapes.

Place shapes on lined tray.

Re-roll the dough scraps to make remaining shapes.

Sprinkle prepared shapes with reserved sugar

Bake for approx 12 minutes until bases are slightly crisp and middles soft and gooey.

Remove from oven and set aside.

Dough can be frozen - either as a ball or in prepared shapes for up to one month in airtight freezer container.

To bake from frozen - increase cooking time by a minute or two.

Enjoy!   Colleen

Sweet Potato and Coconut Curried Red Lentil Salad - for Dinner

One of my favourite and most versatile salad recipes is the sublime Belinda Jeffery's   clever Fragrant Spiced Red Lentil and currant salad that I have shared on this blog previously.  It is an absolute winner for flavour and is a firm favourite in my home. 

On the weekend I was a bit overenthusiastic and made an rather large quantity.  My usual options for changing or reinvigorating the salad are to add some fish or protein along with additional vegetables.  This time however, I wanted a quick dinner, so I warmed some already roasted chunks of sweet potato, added spoonfuls of the red lentil salad and stirred through some coconut milk.  The tang from the salad vinegar is quite zingy alongside the coconut.  Garnished with a little fresh mint or coriander - a quick to prepare warm variation using a favourite recipe.  

Belinda Jeffery lives in the beautiful Northern New South Wales region which grows an abundance of enticing fruit and vegetables. Pop into the village of Uki when you visit this picturesque region.             Enjoy!  Colleen 

Preparation    5 minutes -  Fragrant Spiced Red Lentil and currant salad already made

Cooking          5 - 10 minutes  - if your salad and sweet potato are already prepared.

Serves            depends on quantity used.  Mine serves 4

Ingredients

Fragrant Spiced Red Lentil and currant salad  click on this link for blog recipe

1 large sweet potato - peeled, cut into chunks and roasted

a little oil

couple of handfuls of baby spinach leaves

approx 125 ml (1/2 cup) coconut milk  - add gradually, might not need all of this

freshly chopped mint or coriander to garnish

Method 

Warm the roasted sweet potato chunks in a splash of oil.

Stir in baby spinach until just wilted.

Add several large spoonfuls of the prepared Red lentil salad and gently combine.

Pour in a little coconut milk and gently stir through. You want it to be creamy but not sloppy so add gradually. Taste and adjust if needed with touch salt, pepper or herbs.

Serve garnished with fresh mint or coriander

Enjoy!  Colleen

Pumpkin, feta and caramelised onion roll

Vegetarian meals are on my table most nights and this pumpkin roll is easy to mostly prep ahead of time and can be varied with the addition of different herbs and options such of semidried tomatoes or black olives . The recipe is from "Delicious : Faking It" and can be served with steamed green veggies or a green salad or tomato salad if you prefer. I often make it with just one pastry sheet and reduce the filling accordingly - which is enough for dinner for 2 people and lunches the next day.  

Having a stash of pre-roasted pumpkin in your freezer will be it even faster to prepare. 

            Enjoy!  Colleen

Preparation    20 minutes including prepping the pumpkin

                        you could just use one piece of pastry and half the filling mix

                        Filling can be prepared ahead of time ready for assembly later on
Baking            30 minutes for pumpkin.  Allow to cool. Then  30 minutes for pastry roll

Ingredients     

Essentially:  use the pumpkln and cheese basics and add/vary what you want to add - 

500 gram pumpkin - after been peeled, cubed and roasted (approx 30 minutes)  Allow to cool

TIP:  I peel, cube and roast a large pumpkin then freeze any pumpkin I don't use for another time.   Roasted pumpkin cubes are so handy for quick dinners 

Olive Oil

Salt and pepper

1 1/2 tablespoons chopped rosemary leaves  (option: sage leaves or thyme leaves)

2 slices frozen puff pastry - almost thawed, don't let it get too soft or it's too hard to handle PS you could just use one piece of pastry and half the filling mix

few tablespoons of Caramelised Onion jam (jar is fine) More or less depending on your preference, just not excessive or will be soggy

shake of dried chilli flakes (optional)

1/2 teaspoon crushed garlic (optional)

a couple of semi sundried tomatoes or black olives finely sliced would be nice option too

50 - 100 gram feta cheese crumbled (Option: goat's cheese) 

1 egg, beaten - for egg wash

Optional: poppy seeds or sesame seeds for sprinkling over top

Some additional caramelised onion jam for serving option

Method

Peel, cube and roast pumpkin (approx 30 min) with a little olive oil, rosemary, a little salt and pepper to your taste. I like a bit of pepper for flavour.  Allow to cool at least 15 - 20 min

Place the cooked cubes in a bowl and sprinkle over the optional chilli flakes, garlic, sundried tomato pieces . Stir just enough to combine.

Have oven preheated to 190℃ and line a baking (with lip) tray with baking paper

You have the option of making 2 thinner rolls or 1 wider roll:

for 2: Place one of the almost thawed pieces on the baking tray close to one of the long sides so that half pastry hangs off the tray - only keep the freezer plastic on the hanging pastry for now - you are going to fill the base then flip the hanging pastry on to top of roll mixture.  You will then repeat on the other baking tray edge with the 2nd piece of pastry   

OR

for 1 : use one piece of pastry on base, fill then cover with 2nd piece of pastry for a wider roll 

this is easier and less fiddly - just means roll will be wider 

OR 

just use one piece of pastry and half the filling mix

Use a fork and prick the base pastry in several places leaving a 2cm border

Spread a couple of tablespoons of caramelised onion jam over pastry base leaving 2cm border

Spoon the pumpkin mixture over so it resembles a long sausage roll filling and heaped up only enough for pastry to enclose.  Leave the 2 cm border 

 (If making 2 separate rolls - use half the mix on each pastry)

Sprinkle over with some crumbled feta

Brush the pastry borders with egg wash

Roll over the remaining pastry to enclose the filling . Be sure to remove any of the freezer plastic from the pastry

Press the edges to enclose the filling and seal the roll

Cut several slits across the top of the pastry with a sharp knife. Make them a wider than my pic

Brush all over with egg wash and sprinkle with seeds if desired

Bake for 20 - 30 minutes until puffed and golden.

Serve with a green salad.

Enjoy!  Colleen

Spiced Fruit Loaf - a favourite recipe from Annabel Langbein

I am surprised that I haven't posted this spiced fruit loaf from Annabel Langbein previously, as it is so rich and aromatic.  I regularly boil double the ingredients for the fruit mixture and store the other half in the freezer ready to defrost and cook next time.  You can also bake smaller loaf tin sizes and store the cooked cakes in freezer for later on.  Although it seems like a long preparation time, the actual hands-on work is only 10 -15 minutes. The mixture does not use any eggs so is a useful recipe if you are baking something for those who are avoiding eggs. Another bonus is that the cake keeps for several days if stored in an airtight container and away from Wilbur. 

     Enjoy!  Colleen

Spiced Fruit loaf. Feed Your Inner Cook

Preparation    10 - 15 minutes
Cooking          5 minutes boiling, 30 - 60 minutes cooling  then 1 hour bake approx.  

                       Cool cooked cake 30 minutes.

Ingredients

To Boil then cool
 1 cup sugar
50 gram butter
1 cup sultanas
1 cup dates – chopped
1 tablespoon honey or 1 tablespoon golden syrup 
1 ¼ cups water 
 Then add:
1 ½ teaspoons mixed spice
1 ½ teaspoons ground ginger
½- 3/4 cup walnuts - chopped.   Or use pecans
½ teaspoon Vanilla Extract
¼ teaspoon salt
 2 cups Plain flour  - sifted with:
1 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
 
Method
 
Preheat oven to 160 ˚C.
Prepare a large loaf tin (approx. 23cm x 14 cm)  Or  smaller loaf tins (cooking time will differ)
 
On the stovetop, use a medium size saucepan, add the sugar, butter, sultanas, dates, honey and water. Bring to boil. Simmer for 5 minutes then remove from heat.
TIP: Best to pour into a wide bowl to help it cool.  Leave to cool for 30  - 60 minutes.
 
When mixture has cooled - Stir in the spices, nuts, vanilla and salt.
Add the combined sifted flour, baking powder and bicarb. 
Stir through but do not overwork or the flour will toughen.
Pour into the prepared loaf tin
Bake for 50 min – 1 hour until skewer comes out clean. Smaller tins bake for reduced time.
Leave in pan to cool for 15 minutes before turning out onto a wire rack to cool.
 
Option
Upon taking out of the oven, whilst still very hot baste with a little rum or brandy – a bit less than a cap full.

TIPS AND HINTS  I regularly Boil double the fruit quantity and freeze half for next time. Just defrost and continue as per recipe.  I find that half the boiled mixture should weigh approx 870 gram.

                 Enjoy!  Colleen

Spiced Salmon Skewers with Parsley Mint Oil. Inspired by Falastin Cookbook recipe

This is a simple make-ahead dinner with aromatic spices, inspired by recipe in Falastin cookbook. Easy to prepare ahead of time and a variety of side dishes can be served alongside - salads, beans, potatoes or rice- use ingredients you have readily to hand.

The remaining Spice Mix can be stored for next time.  Only make enough Parsley Mint Oil for immediate serving as fresh zingy flavour of herbs fades.  Fresh and delicious. Enjoy!  Colleen

    

Preparation                      Spice mix 5 minutes, Oil mix  5 minutes,  Salmon  15 minutes

Resting time - salmon     1/2 to 1 hour

Cooking                            15 - 20 minutes

Serves                               4  2 skewers each, 3 if hungry (depends on sides served too)

Ingredients

FISH SPICE MIX - I store this in an airtight container ready for next time.  I find this amount does 

2 teaspoons Ground Cardamom

2 teaspoons Ground Cumin

2 teaspoons Ground Turmeric

1 Teaspoon Paprika (not smoked)

1 1/2 teaspoons Salt

generous grinds of Pepper  - approx 3/4 - 1 loose teaspoon worth

1 tablespoon Sumac

Mix together and store in airtight container.  Makes approx 3 tablespoons. Use half in recipe.

Salmon ingredients (can be prepared a day ahead)

wooden skewers soaked in tray of water - minimum 1 hour. 'satay' type, not too long.

approx 400 gram salmon fillet, skin off (usually 2 large portions) - cut into 4cm chunks 

Olive Oil  - 1 - 1 1/2 tablespoons to mix with spice mix,  1 tablespoon for cooking later

2 onions - peeled and quartered. Separate the pieces.  OR use folded up green stem of shallots

150 gram (12) cherry tomatoes - halved

option - could add some slices of small zucchini if desired

1 lemon - cut into wedges for serving.

Parsley Mint Oil   Only make enough for immediate serving as fresh flavour fades

Handful Parsley leaves 

Handful Mint leaves

1 clove garlic - peeled and crushed

1/4 teaspoon salt

good grind of Pepper

Olive Oil

1 Lemon - segment into supremes (ie remove from skin and membranes - use only the lemon flesh segments) and retain any juices  NB  zest the lemon first

Method

Combine the spices for the Fish Spice and set aside.  Use half for this recipe.

In a large bowl, combine (1 1/2 tablespoons approx) of the prepared Fish Spice Mix along with 1 - 1 1/2 tablespoons of Olive Oil - to a paste like consistency. Add oil bit at a time.

Add the salmon chunks and coat with the oily spice.  

Chill for 1 hour if possible.  Half an hour is okay.

Cook the onion quarters in splash of oil in a  medium high heat pan until onion segments soften slightly.  Remove and set aside.

Make the Parsley/Mint oil

Use a small food processor bowl to blitz the leaves, garlic , salt and pepper.

Add the oil a bit at a time until it is a thick liquid, not runny.

Pour into a bowl and add the lemon zest, 

Then add Half of the chopped up lemon supreme segments and any lemon juices saved.

Taste and add extra lemon segments if it needs it. (Lemon zing varies so much)

Then taste again and add salt and pepper to your taste.  Set aside.

Salmon Skewers

Preheat oven to 200 ℃ fan forced, and prepare a tray with baking paper

Remove wooden skewers from water.

Thread the tomato halves, onion segments, salmon chunks and zucchini rounds (if using) onto skewers - about 3 or 4 chunks of salmon per skewer.

Heat a griddle pan (brushed with splash of oil) to very hot and grill the salmon skewers in batches for 3 -4 minutes until all sides are just charred. Pop onto the baking tray and finish cooking in the oven until salmon is just cooked, approx 4 -5 more minutes.

Serve the salmon skewers with a drizzle of the Parsley Mint Oil and wedges of lemon

Delicious!   Enjoy!  Colleen

Glazed Sweet Potato with aromatic lime and cardamom Tomato sauce

I was so happy when my postie delivered my much awaited copy of  Yotam Ottolenghi's new cookbook "Flavour" .  The pages are bursting with tempting recipes that champion vegetables in all their glory.  Sweet potato often provides the base of many of my vegetarian go-to recipes and this one is definitely being added to my ‘favourites”.  The highest praise was collecting the ‘licked clean” plates at the end of dinnertime.  All the family commented on the aroma and intensity of flavours.  The fresh lime is essential to the final flavour – I freeze organic limes whole when lovely friends give them to me.  I just allow them to defrost, zest and juice.  Wonderful for recipes like this.   Hope you enjoy this recipe as much as Wilbur did!     

Enjoy!    Colleen

          

Preparation    15 minutes

Cooking           40 minutes baking Sweet potatoes, 
                          Sauce – 30 minutes but,  20 min while sweet potato bakes then final 10 mins 
Serves              4 – 6 depending on sides.
Ingredients
1 –1  ½  kg sweet potato.  Scrub if young veg  OR peel if tougher older veg. Cut into thick rounds, approx. 2 1/2cm / 1 inch thick
2 tablespoon olive oil
2 tablespoon Maple Syrup
½ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon Salt
Few grinds of Black pepper
Sauce
3 tablespoons Olive Oil
3 – 4 cloves garlic, finely chopped
2 green chillies –finely chopped (deseed for less heat)  I used heaped tablespoon of my Tomato Chilli Relish (on blog)  and added ½ teaspoon dried chilli flakes
1/8 teaspoon salt
1 brown onion – grated
400 gram tin Diced Tomatoes (Italian are more intense) 
1 heaped tablespoon Tomato paste
1 ½  teaspoons sugar
1 ½ teaspoons ground cardamom
1 teaspoon ground cumin
1 teaspoon salt
1 cup (250ml) water
2 limes.  You need the zest and also some juice, plus few wedges to serve.
2 teaspoons Dill, finely chopped.   OR  mix of mint, parsley and/or chives.
 
Method
Preheat oven to 240 ˚C and prepare 2 oven trays with alfoil and baking paper
In a large bowl, mix together the olive oil, maple syrup, cardamom, cumin, salt and pepper.
Add the sweet potato rounds and massage with the oil mixture to cover all the rounds.
Tip the sweet potato onto the oven trays and cover tightly with foil.
Bake for 25 minutes covered,  then remove foil cover and cook for a further 10 minutes.
The rounds need to be cooked through and the base of the rounds browned and sticky.
Set aside.
 
Whilst the sweet potato is baking, make the sauce:
Use a large sauté pan that has a lid  - think of size needed for when you later add the sweet potato-   gently fry the oil, garlic, chilli, and 1/8 teaspoon salt for 8 – 10 minutes.  Stir regularly but don’t let the garlic brown.
Add the onion and fry until soft.  5-10 minutes.
Pour in the tinned tomatoes, tomato paste, sugar, cardamom, cumin, lime zest, 1 teaspoon salt and cook for a 5 minutes, stirring regularly.  Add 1 cup water and gently simmer for further 5 minutes.
 
Place the cooked sweet potato rounds – browned side up - into the tomato sauce in the pan.
Push, pile up extras if they don’t all fit perfectly. 
Reduce heat to low, cover with lid and continue to simmer for 10 minutes.
If it looks too watery, remove lid for final 5 minutes.
 
Serve scattered with the herbs and lime wedges on the side.
 
I served it with my Spinach and fresh tomato Rice.  (recipe will be on the blog next time)
 
Yum!    Enjoy!  Colleen