Farmgirl's Use It Or Lose It Lentil & Escarole Soup

from the blog: Farmgirl



Makes About 8 to 10 cups


Few Tablespoons good olive oil
12 ounces onions, chopped (about 2 medium)
12 ounces carrots, chopped (about 3 to 4 medium)
3 cloves garlic, finely chopped
1-1/2 cups lentils, any kind
12 ounces fresh tomatoes, chopped (or 1 can tomatoes, any size, any kind; I love Muir Glen brand)
7 cups homemade chicken stock (or good quality storebought)
4 to 8 ounces (or more) escarole,(or other leafy green veg) coarsley chopped


Heat olive oil in a large pot on medium. Add onion and carrots and cook about 5 minutes, stirring so the oil coats the vegetables. Make a space in the bottom of the pan, add the garlic, and cook for another two minutes, stirring constantly, until the garlic is cooked but not brown.Add the lentils, tomatoes, and chicken stock and bring to a boil. Simmer, with the lid cracked, for about 45 minutes. Stir every now and again.Add the chopped escarole and cook another 5 minutes. Carefully puree about half of the soup in a blender on low speed until still slightly chunky, then return to the pot. Or use an immersion hand blender (you know I am crazy about my KitchenAid) to puree the soup to desired consistency. Cook over medium heat another five minutes.Serve hot, garnished as desired, and preferably with some kind of yummy bread, such as a crusty sourdough or a loaf of my Beyond Easy Beer Bread. (Just mix up the batter while the soup is coming to a boil, and you will have hot, fresh bread ready when the soup is.) This soup keeps well for a few days in the refrigerator and freezes beautifully (assuming you haven't run out of freezer containers).

Summer Treats from Nirvana

CHESTNUT PUREE
Chestnuts (peeled or soaked dried)
Milk, water or stock
Put Chestnuts in saucepan, cover with liquid, and simmer gently until soft. Mash and put through a mouli or blend in food processor.
Can add salt or sugar to taste.
Chestnut puree forms a base for many recipes.

NIRVANA CHESTNUT ICE CREAM
700g Chestnut puree as above
2 litres ice cream
300 mls cream
125g of crystallised cherries, candied orange peel, seedless raisins and currants which are soaked overnight in Muscat wine.
Mix chestnut puree, ice cream, cream and fruit together and refreeze. When 1/2 frozen mixes with fork and refreeze in a mould.

RASPBERRY AND LIME DRIZZLED CAKE
150g butter
150g castor sugar
3 large eggs
175g self-raising flour
25g flaked almonds
Grated rind and juice of 1 lime
200g raspberries

For the syrup
Juice of 2 limes
Grated peel of 1 lime
100g sugar

Cream together the butter and sugar. Gradually beat in the eggs and mix in flour, almonds and rind. Then stir in the lime juice .Fold in three quarters of the raspberries .Grease and line a 20 cm cake tin, spoon in mix, smooth the surface and scatter remaining raspberries on top. (They will sink as cake rises.) Bake at 180C (350F) for 40 minutes.
To make syrup put lime juice, peel and sugar in a small saucepan, heat gently to dissolve sugar. As soon as the cake comes out of the oven, prick all over with a skewer and drizzle the syrup over the cake. Allow to cool before turning out.


RASPBERRY JELLY
200g RASPBERRIES
100g sugar
60ml port or cassis
20g gelatine
Put the raspberries and sugar into a saucepan and cover with water. Boil until soft and sieve to remove pips Sprinkle the gelatine over 150 ml of water and heat gently until it dissolves. Pour onto the raspberry puree and stir. Add the port. Transfer to a jelly mould add a few whole berries and chill to set. When ready to serve invert the jelly onto a plate and serve with elderflower cream. Can be made with black or red currants as well.

ELDERFLOWER CREAM
300 mls cream
75 mls Nirvana Elderflower Cordial
Add elderflower cordial to cream and whip.

MASCARPONE ICE CREAM WITH REDCURRANT AND CHESTNUT SAUCE
Serves 6
For the ice cream
2 egg yolks
4 tablesp .icing sugar
250g mascarpone
2 tsp vanilla essence
Whisk to together the egg yolks and icing sugar until really thick. Add the mascarpone and vanilla to the egg mix and beat .Put in container and freeze until firm.
For the sauce
200g Red currants, pureed and sieved
100g chestnut puree
Mix chestnut puree and red currants together and serve with the ice cream.


REDCURRANT & CHOCOLATE POTS
Maggie Beer ‘Beat the Chef”
150gm Dark couverture chocolate
100ml cream
8 teaspoons red currant jelly
4 tablespoons fresh red currants
In a microwave proof container combine the cream & chocolate, stirring to combine.
Using small macchiato glasses or similar place 2 teaspoons of red currant jelly into each glass then top with chocolate mixture leaving room at the top for fresh currants. Finish with a layer of fresh currants.
Chill 15 minutes before serving

GOOSEBERRY FOOL
500g gooseberries
40 g butter
Sugar
300ml whipping cream
Top & tail gooseberries & put them in a pan with butter. Moisten with 2 tablespoons water. Cover pan & cook gently, shaking pan occasionally, until gooseberries are soft. Crush them lightly with a fork once or twice during cooking. Sweeten to taste & put aside.
In a large bowl whisk cream until it stands in soft floppy peaks. With a large metal spoon, fold in the gooseberries. Pile into a large glass bowl, chill & serve.

QUENTIN”S RED CURRANT SAUCE
Quentin Jones ‘Beat the Chef’
200gm red currants
1 dessertspoon sugar
2 tablespoons red wine
1 tablespoon red currant jelly
Heat red currants in small saucepan with sugar & wine. Cook for a few minutes until juices run Add red currant jelly. Reduce a little.
Serve with poultry or game meat.






RED ON RED SALAD
1 cup grated raw beetroot
1-2 Tbsp Nirvana raspberry vinegar.
Place grated beetroot in salad bowl, toss in raspberry vinegar and serve.

BLACKCURRANT GARDEN SALAD
Blackcurrants add a real zing to salads.
Prepare a selection of lettuce leaves, fresh green peas or beans, chopped spring onions, blackcurrants. Toss in Nirvana raspberry or blackcurrant vinegar and serve.

PAN FORTE

Buy a pack of ingredients at Charlesworth's for making Panforte. This is not a packet cake but rather just the dried fruit part - all weighed already, plus the recipe.

Follow all the instructions carefully - you will have to add flour, butter etc -and you will have a perfect and especially delicious cake that will last for months - until you start eating it, then it will go in a flash.

I cut slices and put them in cellophane bags and attach a little gift card. When visitors drop in around Christmas time, you can quickly write their name in the card and it seems like you had remembered them all along!!

Gingerbread shapes

180C

Makes 3 trays

Cream : 4oz butter
1/2 cup brown sugar

Sift and add: 2 1/2 cups plain flour
1 tsp carb soda
3 tsp ground ginger

Add: 1 egg yolk
2 1/2 Tbl golden syrup
a little water to dough consistency

Roll out thinly. Cut shapes with floured shape cutters - I use men, butterflies, bells, all sorts I have collected over the years. Place on trays and bake 10 - 15 mins.

Icing for decorating: 1 1/2 cups icing sugar
1 egg white, lightly beaten
3 drops acetic acid (optional)

Divide icing between several little containers and colour each differently with food colouring. Cover until ready to start.

Use piping bags made from greaseproof paper. Put a different colour in each one.Roll down the top so the icing is in the pointy end. Snip off a tiny bit of the point to allow the icing to be squeezed out. Go for it - anything goes.

ps Don't leave your dog unattended in the same room with these on a coffee table !!

Lily’s red lentil salad

We had this at a friend's last weekend and it was particularly nice. One of the things about it was that the red lentils were not cooked to a mush, but rather held their shape a little because of the cooking method.

1 tbs olive oil
1 clove crushed garlic
2 tsp cumin seeds
1 cup red lentils
1 1/2 cups vegetable stock
Juice of 1 lemon
2 chopped tomatoes
4 chopped shallots
1 bunch coriander, chopped
1/4 cup slivered almonds, toasted
salt and pepper to taste

*heat oil in pan and cook garlic and cumin for 1 min
*add lentils and stir
*stir in stock and bring to boil
*simmer the lentils uncovered, stirring often for 10-15 mins
*allow to cool
*stir in lemon juice, tomatoes, shallots, coriander, salt and pepper
*serve with the slivered almonds on top and accompany with toasted Turkish bread

HONEY GLAZED ROOT VEGETABLES

Another one of our favourites. The original recipe had too much honey, here I have altered it for our tastes.
Combine in a bowl:
1 level Tbl honey (less is ok but in a large baking dish full of veg this is not too much)
1 Tbl lemon juice
1 tsp curry paste (don't over power the vegs with this, its not a curry)
1 tsp cumin seeds (or ground)
1/2 tsp ground coriander seeds
2 tsp fennel seeds
1/2 cup chopped fennel fronds - only the soft ones
1/4 - 1/3 cup olive oil

Put into a large bowl:
1 - 11/2 cups chopped pumpkin
1 large parsnip, quartered lengthways
1 fennel bulb, cut into chunks (lengthways but not too big)
1 onion, cut into chunks
1 - 2 potatoes, cut into chunks
(any other suitable vegs)

Mix all together well and place into a baking dish so it all fits fairly flat. Bake 45 - 60 mins, tossing once. Enjoy. Beautiful cold for lunch.

FENNEL AND BEETROOT

This is adapted from one of Jamie Oliver's recipes which just uses beetroot but, like Maggie, I have lots of fennel and this is a star performer at my place.Now I also have lots of beetroot - perfect.

Set oven to 180 -200.

Into a casserole dish place chunks of fennel bulb and halved or even quartered beetroot, depending on their size. For this recipe I would use 1 fennel bulb (or less if its huge) and about 4 or 5 medium beetroot.
Add 10 (yes! 10) cloves of garlic - squashed with a flat knife but not peeled
a handful of herbs - oregano is good
6 Tbl balsamic vinegar (more or less is ok)
quite a lot of olive oil, don't be cute about it
salt and pepper
Cover the dish tightly with foil (or something else - it must seal in all the juices) and put the lid on.
Bake for 1 hour. Test with a skewer - beetroot should be very soft. If you are not going to eat it hot, leave it in the oven to cool and keep it sealed up. Mmmmm.....you will love it hot or cold. We are eating it every day at the moment. It was so popular at a BBQ we had last weekend I could have cooked twice as much.

ELDERFLOWER CHAMPAGNE

no added yeast, non-alcoholic version
20 elderflower heads
5 lemons
150ml vinegar
1.5kg sugar
20 litres water

Cut most of the stems from the flowers. Shake any bugs, dirt etc.
Squeeze lemons and cut rind into strips.
Add all ingredients to a large container, stir until the sugar is dissolved. Steep for 24hrs, then strain, bottle and seal. Store in a cool place. Keep at least 3 weeks before drinking.

Make it now and it will be ready for the christmas celebrations.

Tangy Asian Style Chicken Soup

This recipe comes from the Oct 2005 ABC delicious magazine but they call it "aromatic chicken soup".

1 litre chicken stock

2 lemon grass stems, trimmed & chopped

2.5 cm piece of ginger, sliced

3 Asian (red) eschalots, chopped

2 long red chillies, bruised

2 kaffir lime leaves

200g skinless chicken breast or thigh fillets

1/4 cup lime juice

1/4 cup fish sauce

2 spring onions, thinly sliced

small handful of snow peas, very thinly sliced

1/2 red capsicum, very thinly sliced

1/2 bunch coriander, leaves picked

Place the chicken stock, lemongrass, ginger, eschalot, chilli and kaffir lime leaves in a saucepan, then bring to the boil. Add the chicken and poach for 5-10 minutes over medium heat. Remove the pan from the heat and allow the chicken to cool slightly in the broth. When cool enough to handle, remove the chicken and strain the broth, discarding solids. Return the stock to the saucepan. Shred the chicken into bite sized pieces.

Add the lime juice and fish sauce to the stock and return to the boil. Add the shredded chicken and cook for a couple of minutes to reheat.

Add the spring onions, snow peas and capsicum and allow the soup to return to the boil.

Ladle into deep bowls and sprinkle with coriander. Serve immediately.

PERSIMMON SPICE CAKE

A recipe for Pattie

Ingredients:
4 - 6 ripe and soft persimmons - peeled and puréed.
2 teaspoons baking powder
1 teaspoon baking soda
115 g butter
(1/2 cup sugar - not nec)
350g plain flour
1 egg
1 teaspoon cinnamon
1/2 teaspoon ground clove powder
1/2 teaspoon nutmeg
60g walnuts or pecans - coarsely chopped

Method:
Preheat oven at 180 degrees Celsius.Add the baking soda to the puréed persimmon. You will notice that the persimmon will set and become more solid. No cause for alarm. Although this might look strange it is perfectly normal.In a mixing bowl whisk the butter (and sugar) with and electric mixer, until creamy and fluffy. Stir in the persimmon and egg, beating until well combined. Using a rubber spatula, stir in the dry ingredients to the persimmon mixture. Blend in well and stir in the nuts.Spoon the batter into a round greased cake pan and bake for 40-50 minutes or until the knife comes out clean.Take out and allow to cool on a rack. Sprinkle generously with icing sugar.

Moon Cakes

(By Yan Can Cook, Inc)

Makes 2 dozen
1 can (17-1/2 ounces) lotus seed paste
1/4 cup finely chopped walnuts

Dough
4 cups all-purpose flour
1/2-cup non-fat dried milk powder
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1/2 cup solid shortening, melted and cooled
1 egg yolk , lightly beaten

1. Mix lotus seed paste and walnuts together in a bowl; set aside.

2. Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture.
Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.

3. To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick.
Place 1 tablespoon of lotus seed paste mixture in center of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.

4. Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.

Carrot, Lentil & Coriander Dip

Ingredients
2 tablespoons of oil
1 chopped onion
2 cloves garlic
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
10 fresh curry leaves (optional)
3 teaspoons curry powder
1 cup red lentils (soaked & drained)
1 1/2 cups of water (about)
2 tablespoon of shredded coconut
4 large carrots cooked and mashed
1/2 teaspoon salt
2 tablespoons chopped coriander
Method
Heat the oil, add onions and cook until soft.
Add seeds & heat until they pop (1 or 2 minutes).
Add curry leaves & curry powder, cook for 1 minute.
Add lentils, water and coconut.
Simmer gently until lentils are soft.
Remove curry leaves.
Stir in carrots and cook for a few minutes to develop the flavours.
Mash or puree to a thick paste.
Stir in coriander.
Serve with pita bread.
Maggie

Brett's Grandma's Prize Winning Sponge Cake

This is a wonderful, easy sponge cake recipe that my Grandmother won many Champion cake ribbons in Country NSW during the 1940s, 50s, 60s, and 70s.

4 eggs - separated
Pinch salt
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon butter
3 tablespoons boiled water

Beat egg whites till stiff
Add sugar a little at a time
Add beaten egg yolks, then well sifted flour and baking powder
Lastly add butter and boiled water.
Beat with wooden spoon for 3 minutes
Turn into well greased, lightly floured sponge tin
Bake for 20-25 minutes in a moderately hot oven (about 200C)

CITRUS MUFFINS

Makes 1 dozen
2 1/2 cups SR flour (you could substitute about 1/2 to 1 cup finely chopped nuts here or some coconut flour or rice flour etc but I didn't this time)
1 cup coconut
1/2 cup sugar (this is about 1/2 the recipe in the book)
1-2 Tbl finely grated citrus peel (I used blood orange peel and 2 finely chopped kaffir lime leaves)
1/2 cup yoghurt
1/2 cup milk (or a little more, added later)
125g butter, melted
2 eggs
poppy seeds to taste but also try wattle seeds
(I added some redcurrants, for the colour)
syrup:
1/4 cup sugar (this is about 1/2 the recipe in the book)
1/4 cup water
2 tsp finely grated citrus peel (I used lemon peel and lime leaves)
1/3 cup citrus juice (Iused blood orange juice)

I use patty pans to line the muffin tins to avoid all that washing up.

Combine wet ingredients and stir into combined dry ingredients only until there are no dry bits left. You may need to add a little more milk if there is still some dry flour. The mixture should be very stiff and not at all sloppy. This is the key to good muffins.

Bake 200 degress about 20 minutes. Meanwhile make the syrup: Combine everything in a small pan and simmer 2 minutes or longer.

Tranfer hot muffins to a wire rack over a tray. With one hand squeeze each muffin open a little and pour in a soupspoonful of syrup.

Preferably eat the same day. After a few days they are wonderful heated, split open and dolloped with cream or yoghurt. Sorry, I forgot to take a photo !

Hummus (Chickpea Dip)

Ingredients

1 1/2 cups of cooked chickpeas
juice of 1 lemon
1 clove crushed garlic
2 tablespoons of tahini (sesame seed paste)
salt and white pepper to taste
small pinch of chilli powder
3 tablespoons of olive oil
(a little hot water if mixture is too thick)

Method

Puree all ingredients in a food processor until thick and creamy.
If mixture is too thick add a little hot water.
Mixture will thicken slightly on standing.
Serve with fresh vegetables or toasted sliced lebanese bread.

To cook chickpeas.(organic Australian are best)
Soak the chickpeas overnight then drain off the soaking liquid
Add more water and simmer gently for about 1/2 an hour or until soft
Discard cooking liquid
Sprinkle with a little salt and olive oil
Use in dips, salads, vegetable dishes, curries, freeze to use later or sprinkle with chopped herbs or chilli powder and use as a snack.

YOGURT CAKE

ALSO KNOWN AS THE ONE AND A HALF CAKE
This is a moist yummy cake that is extremly easy to make

1 ½ cups each of: SR flour
Shredded coconut or ground nuts (almonds, walnuts, hazelnuts)
Caster sugar
Dried fruit*, in small pieces (mixed or one type)
Yogurt
Mix all ingredients together. Cook in greased ring tin in a moderate oven 45 minutes. Can also be made in muffin or small cake tins as well.

*Fresh fruit can also be used. Reduce amount of yogurt in juicy fruit or add an extra ½ cup of flour!.

I mainly use my frozen berries and add an extra 1/2 cup flour.

Orange Cous Cous Cake

It seems we are into all things orange

Ingredients

1 orange
1 tblspn honey
50g (2oz) self raising flour
50g castor sugar
25g cous cous
1 egg
3 tblspn olive oil
1 tspn baking powder

Method
Preheat the oven to 180°C/350°F/Gas Mark 4/fan oven 160°C. Butter a 20cm (8in) non-stick sandwich tin. Grate the rind from the orange and set aside, then peel removing all of white pith. Cut the peeled orange into thin slices and use to line the base of the greased sandwich tin. Drizzle the honey on top.
Place the flour, sugar and Cous Cous into a food processor and blend until fine. Add the egg, olive oil, baking powder and reserved orange rind and blend again until well combined.
Spoon the cake mixture over the oranges and bake in the oven for 15-20 minutes until well risen and golden brown.
Remove the cake from the oven and leave to rest in the tin for a few minutes, then loosen the sides with a palette knife and turn out on to a flat plate.

WHOLE ORANGE CAKE

This recipe is from one of my Wednesday morning gardening group, Lou. I made this for KGI day.

Place into a large bowl and fold together:
2 oranges - blended to a paste
5 eggs and 1 cup sugar - beaten until thick
1 cup coarsely ground almonds
1 tsp baking powder
1/3 cup rice flour

Pour into a greased and lined 23cm tin

Bake 45mins at 180, even if it looks done before.

Meanwhile make syrup:
Boil together for 3 minutes 1/2 cup sugar and the rind and juice of 2 oranges

When cool enough to handle remove from tin and place onto serving dish. Prick all over and pour over warm syrup.

Serve with lashing of yoghurt.

Chickpea and Chorizo Fritters

by Ainsley Harriott

Ingredients:
1/4 tsp Cumin seeds 600ml milk, 25g unsalted butter 1 red chilli, seeded and finely chopped 1 garlic clove, crushed 150g chickpea flour, sifted, 2 tbsp Olive oil, 1 chorizo sausage, finely diced (about 100g in total) 1 tbsp flat-leafed parsley, chopped sunflower oil, for deep-frying, 50g Polenta or semolina, approximately salt and fresh ground black pepper soured cream and chive dip, to serve (optional)
Method 1. Heat a small frying-pan over a medium heat. Add the cumin seeds and toss and toast for 1 minute until aromatic. Place in a non-stick pan with the milk, butter, chilli and garlic, and bring to the boil. Reduce the heat and slowly add the gram flour, stirring to combine. Cook gently for 5-6 minutes until thickened, beating occasionally with a wooden spatula.

2. Meanwhile, heat the oil in a non-stick frying-pan, tip in the chorizo and fry for a few minutes until sizzling and lightly golden. Pour into the gram flour mixture along with the parsley and mix until well combined. Season to taste.

3. Line a small roasting tin or ovenproof dish with non-stick baking paper and pour in the fritter mixture, using a plastic spatula. Level the top and cover with gladwrap and chill in the freezer for about 20 minutes or until cooled and set (or overnight in the fridge is best, if time allows).

4. Turn the fritter mixture on to a work surface and peel away the paper. Cut into 7.5cm squares, then cut in half again, into triangles. Roll in the polenta or semolina to coat.
5.Deep-fry the fritters in batches for 2-3 minutes until golden. Drain on kitchen paper and serve warm with the soured cream and chive dip. OR spray with a little oil and bake in hot oven until golden.

Carrot & Sultana Spice Cake

Ingredients
3 cups of grated carrots
1/2 cup coconut flour
2 cups sultanas (soaked in 3/4 cup of indian chai or earl grey tea)
1 large spoonful of honey
1 teaspoon vanilla extract
1 cup ground almonds
1 1/2 cups wholemeal self raising flour
1/2 cup macadamia oil
1 tsp cinnamon
5 eggs , lightly beaten
1 tsp baking powder
whole almonds for top

Method
Gently mix all ingredients
Stir into paper lined tin
Place almonds on top
Sprinkle with a little cinnamon sugar
Bake in a moderate oven until cooked and golden.

Truly excellent - Kate

Spinach and Spring Onion Pie

Ingredients
4 cups blanched and sliced spinach (or any other greens)
1 cup chopped onion
3 cloves garlic
2 cups sliced spring onion
1 cup chopped parsley
3 tablespoons olive oil
6 lightly beaten eggs
1 cup crumbled fetta cheese
1/2 cup wholemeal self raising flour
salt and ground black pepper
1 cup mixed seeds (pumpkin, sunflower and sesame)

Method
Heat oil in a pan
Add onions, garlic and spring onions
Cook until soft
Stir in spinach , season to taste
Stir in eggs , cheese and flour
Spoon into a casserole dish
Sprinkle with seeds
Bake in a moderate oven (180 celsius) until set and golden .
Serve with a mixed green salad

Healthy Coleslaw

Ingredients
5 cups shredded cabbage
3 cups grated carrot
1 cup chopped parsley
3 sliced spring onions
a little chopped tarragon, dill or fennel
salt and white pepper
2 or 3 tablespoons apple cider vinegar
2 or 3 tablespoons olive oil

Method
Combine all ingredients
Serve straight away or the next day
Serve with vegetable burgers or as Pattie (Food Shed) says "an egg thing or a potato thing"

Silvanberry & Applecrumble Recipe

Ingredients
750gm fruit (berries and apple)
Berries may be used frozen and the apple is very finely diced.
1 tablespoon cornflour
1 tablespoon sugar
lemon juice or orange juice may be added to enhance the flavour

Ingredients
120 gm self raising flour
100 gm low salt butter
6 tablespoons sugar

Method
Mix filling, place in baking dish
Rub butter into flour until the mixture resembles bread crumbs
Refrigerate for 10 minutes
Stir in sugar
Sprinkle topping over fruit
Bake in a moderate oven (180 degrees celsius) until heated through and brown on top
Optional : use a smaller amount of brown sugar and substitute some of the flour with ground almonds
Cottonville Farms-Helen Dawsons recipe.

Indian Chicken with sliced lemon and fried onions

I cooked this last night and served it with the dahl recipe below, plus some steamed beans. It was sensational. Basically it is from a Madhur Jaffrey cookbook I have.

Serves 4- 6 (everyone came back for seconds )

6-8 chicken pieces
3 medium-sized onions
1 inch cube of ginger,sliced
4 cloves garlic, chopped
8 tbs vegetable oil
1 tbs ground coriander
1 tsp ground cumin
½ tsp turmeric
1 Tbl tomato paste
½ tsp salt
¼ tsp cinnamon
¼ tsp ground cloves
½ tsp chilli
1 whole lemon / preserved lime
1 Tbl sugar
pepper
2 Tbl yoghurt

Peel the onions. Chop two of them coarsely and put them into the container of an electric blender. Cut the third one in half lengthwise, then slice it into thin half-rounds and set aside.
Add 6 tablespoons of water, the ginger, and the garlic to the onions in the blender and blend at high speed until you have a smooth paste.
Heat 6 tablespoons of the oil in a pot over medium-high flame. When hot, put in the sliced onions and fry them, stirring, until they are darkish brown and crisp, though not burned. Remove onions with a slotted spoon and leave them to drain on paper towels.
Remove skin from all chicken pieces. Divide legs into drum­stick and thigh, and quarter the breasts. In the same oil, brown the chicken pieces on all sides until they are golden. Remove chicken with slotted spoon to a bowl or plate.
Add the remaining 2 tablespoons of oil to the pot. Pour in the paste from the blender. (Keep face averted.) Stirring, fry on medium-high heat for about 10 minutes or until paste turns a nice golden-brown. Now put in the coriander, cumin, and turmeric and fry, stirring continuously; after another 2 minutes add yogurt, a teaspoon at a time; after 2 or 3 minutes, the tomato puree, a little at a time, continuing to stir and fry. Finally, add salt, cinnamon, cloves, cayenne pepper, and pint of water. Bring to the boil, cover, lower heat, and simmer gently for 10 minutes.
Cut the lemon into 4 or 5 slices, discarding the end pieces, and remove the seeds. Add lemon slices along with the chicken pieces, fried onions, sugar, and freshly ground pepper to the sauce, stir, and bring to the boil.
Cover, lower heat, and sim­mer gently for 20 to 25 minutes or until chicken is tender, turning the pieces every now and then. If chicken sticks to bottom of pot, add a little more water. You should end up with a very thick sauce.

MOONG DAHL
I used some dahl that Cath was also buying in Goodies and Grains a few weeks ago and I can't remember what they are called. I hope she will leave a comment and tell me. What a duffer I am. Anyway, moong or not, it worked well !
10oz moong dahl
2 cloves garlic, crushed
½ inch piece fresh ginger, sliced
2 Tbl chopped parsley
1 Tbl turmeric
¼ tsp chilli
1 tsp salt
1 ½ Tbl lemon juice
3 Tbl oil
1 pinch asafetida
1 tsp whole cumin seeds
Lemon / lime wedges

Clean and wash dahl thoroughly. Put into a heavy-bottomed pot, add 2 pints water, and bring to the boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, parsley, turmeric, and chilli. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1½ hours. Stir occasionally. When dahl is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than porridge).
In a 4-6-inch frying-pan or small pot, heat the vegetable oil over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dahl and serve. (Some people put the dahl in a serving dish and then pour the oil and spices over it.)
To serve: Most meat and chicken dishes go well with this dahl. Since some people like to squeeze extra lemon or lime juice on their dahl, serve some wedges separately.

LEEK and BROCCOLI SOUP

Ingredients
1 leek
2 tablespoons olive oil
2 cloves garlic
3 diced potatoes
4 cups water
4 cups broccoli pieces
salt and pepper to taste
1 cup chopped parsley

Method
Heat oil, add leek and garlic and cook for 5 minutes
Add potatoes and water and simmer until potatoes are tender
Add broccoli and salt and pepper and cook until broccoli is tender
Stir in parsley and serve.

SESAME BROCCOLI SALAD

Ingredients
3 cups lightly blanched broccoli
1/2 cup lightly roasted sesame seeds
1 or 2 tablespoons toasted sesame oil
1/4 teaspoon seasoned salt

Method
Combine all ingredients
Serve with lemon wedges

Food Forest Broccoli Fried Rice

Ingredients
4 cups cooked brown rice (organic short grain)
2 cups cooked peas
2 tablespoons olive oil
3 sliced spring onions
3 tablespoons tamari or soy sauce
1 1/2 cups chopped parsley
3 cups lightly blanched broccoli

Method
Heat oil gently, saute spring onions
Add rice, peas and tamari and heat gently
Stir in parsley
Add broccoli and serve.
Thank Diana and Jen for the seedlings and Food Forest for growing them.

ORANGE AND DATE CAKE

Cooked for Andrew and Claudia, July '07

Ingredients
150g fresh dates, pitted and finely chopped
Grated rind and juice of 1 orange
4 eggs, separated
1/2 cup castor sugar
1 1/2 cups self-raising flour
2 level teaspoons baking powder
125g butter, melted and cooled
Syrup
Juice of three oranges (3/4 cup)
1/2 cup castor sugar, extra

Method
Preheat oven tol80°C and line a 23cm cake tin. Grease the sides of the pan and sprinkle flour evenly across the bottom and up the sides.
Pit the dates, slice finely lengthways into about 2mm widths, and then chop to an even dice. Combine the orange juice and orange rind in a bowl and add the dates. Soak for one hour prior to making the cake.

Pour the castor sugar over the egg yolks and beat until thick and pale. Add the baking powder to the flour and sift into the egg yolk and sugar mixture. Fold through.
Fold through the melted butter and date mixture.
Beat the egg whites to soft peaks and whisk in 2 tablespoons of the extra
sugar. Continue to whisk until stiff peaks form and the sugar is dissolved.
Add to the cake mixture and fold through.

Pour the batter into the tin and bake for about 40 minutes. The cake is cooked if a skewer inserted into the cake comes out clean.
Remove the cake and place into a shallow flan dish or similar. Combine the orange juice and the remainder of the extra sugar. Stir briskly until the sugar has dissolved. Puncture the cake all over with a skewer and spoon the syrup over the still warm cake.

Serve warm, with yoghurt.

African Black-Eyed Beans

Ingredients
3 to 4 cups of cooked black-eyed beans
2 chopped onions
3 cloves chopped garlic
1 teaspoon cumin seeds
1 teaspoons dried coriander(or use fresh)
2 tablespoons olive oil
2 bayleaves
1 tablespoon paprika
3 cups of chopped tomatoes or bottled tomato puree
salt and black pepper
3 tablespoons of freshly chopped coriander
fresh chilli to taste.

Method
Heat the oil
Add the onion and cumin seeds, cook until onion is soft
Add remaining ingredients and simmer gently to develop the flavours
Remove the bayleaves
Serve with yogurt and chopped coriander or parsley
Traditionally this recipe has spinach or swiss chard added and cooked in at the end.
I prefer to serve the greens as an accompaniment or stirred into cooked brown rice.
Adding herbs, spices and chilli can always be changed to suit who your taste.
Black-eyed beans are great!.

Spanish Chicken

Ingredients
1 kg sliced organic chicken
3 tablespoons olive oil
2 sliced onions
3 cloves garlic
3 cups organic tomato puree
2 cups sliced celery
2 cups corn kernels
2 cups peas
2 cups cooked lentils or beans
2 tablespoons chopped oregano
2 tablespoons chopped chives
2 tablespoons paprika
1 cup chopped parsley
ground black pepper, salt to taste
chilli to taste and chopped coriander (optional)

Method
Heat the oil in a large pan
Lightly brown the chicken (a little at a time)
Cook onions and garlic
Add remaining ingredients and simmer gently until chicken and vegetables are cooked
Serve with brown rice and chopped parsley

Irish Potato and Kale Soup

Ingredients
1 diced onion
3 cloves chopped garlic
5 large potatoes
2 Tablespoons of olive oil
6 small kale leaves
2 cups of cut broccoli
3 sliced spring onions
1 cup roughly chopped parsley
salt and black pepper
1/2 cup snipped chives
water
Method
Heat oil, add onion and garlic and cook 3 minutes
Add diced potatoes and sufficient water to cover potatoes. Cook gently until potatoes are tender
Add remaining ingredients and cook for a few minutes until vegetables are just tender
Serve as is or add a spoonful of butter or cream or grated pecorino cheese.

Peruvian Lima Bean and Pumpkin Stew

Ingredients
2 to 3 cups of cooked lima beans(or butter beans) or Kate's scarlet runner beans
1 cup of diced onion
2 cups of partially boiled 3cm cubed potatoes
2 cups of partially boiled 3cm cubed pumpkin
2 cups of diced tomatoes
3 cloves crushed garlic
1/2 teaspoon of cumin seeds
2 teaspoons of fresh thyme
1 cup peas
1 cup corn kernels
salt and black pepper
1/2 teaspoon chilli paste
1 teaspoon of paprika
1 cup roughly cut parsley
125 grams fetta cheese
chopped coriander (optional)
2 Tablespoons of olive oil

Method
Fry onion, garlic and cumin seeds in oil
Stir in the thyme, tomatoes, chilli, salt and pepper.
Stir in beans and vegetables.
Simmer gently until vegetables are just cooked.
Stir in the parsley.
Serve sprinkled with crumbled fetta and coriander.

This deserves a boxful of gold stars. Very popular with my family.
I served it with some yoghurt mixed with crushed garlic and mint and a side salad of mizuna dressed with peanut oil and verjuice.

Thanks Maggie,
from Kate

TURKISH SPINACH SOUP

After a lovely soup lunch at the Organic Market Cafe, back in 1998, I came home and wrote down what I thought was in the soup. It has become one of our favourites. Feel free to change it, as I do, to suit the mood.

fry gently : 1 large onion, sliced

1 - 4 cloves of garlic, crushed

crush, add to pot, mix well and fry for a minute or 2:

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp cardamon seeds

pepper

add and simmer 15 - 20 mins or longer :

1 tin tomatoes

1 Tbl tomato paste or some curry paste

4 - 6 cups stock

a sprinkling of red lentils

a sprinkling of couscous

5 mins before serving add :

2 cups chopped spinach

a handful of chopped parsley

some lemon juice

Serve immediately and sprinkle over :

chopped fresh coriander (this is a recent addition since Maggie gave me so much

coriander !)

Perfect eaten with fig and fennel bread, toasted and buttered.

Kukuye Sabsi (Persian Herb Omelette)

Ingredients
6 eggs (lightly beaten)
1 cup of sliced spring onions
2 cups of roughly chopped parsley or other greens
3 slices of rye or sprouted grain bread (made into crumbs)
2 cloves of crushed garlic
2 teaspoons of paprika
Salt and ground black pepper
olive oil

Method
Mix all ingredients (except oil)
Heat 2 tablespoons of oil in a pan
Cook as small fritters or 2 large omelets
Serve hot with yoghurt ( flavoured with garlic and chopped mint)
and a green leaf salad.

Chinese Egg Rice

Ingredients
4 cups of cold cooked rice
2 tablespoons of olive oil
4 lightly beaten eggs
4 sliced spring onions
2 cups of shredded chinese greens or silverbeet
a good handful of herbs (parsley, coriander and chives)
2 tablespoons of tamari or soy sauce

Method
Heat oil in pan. Lightly saute the spring onions and greens. Remove from the pan.
Heat a little oil in the pan. Add the eggs. Heat gently to make an omelet. Remove from the pan.
Heat a little oil in pan. When hot add the rice and tamari.
Stir in the chopped herbs, sliced omelet and greens.
Heat gently and serve.

Rotegrutze (Red Grape Sago Pudding)

Silesian migrants brought this recipe to the Barossa Valley.

2 cups of freshly extracted juice from delicious red grapes
2 Tablespoons of sago
Method
Simmer the juice and sago gently until clear and pearl like.
Allow to cool.
Serve chilled with fresh yoghurt or cream.

Healthy Pastry

Good for pies, flans, pasties or anything calling for short pastry. This amount is for one 25cm pie crust - double the quantities for both base and top.

1 Cup of either a mixture of half and half white /wholemeal SR Flour or all wholemeal.
125g Ricotta cheese
2 tblspn milk

Simply work the ricotta into the flour with a fork and add the milk - lightly knead into a ball and roll out as required.
If you are using it for a flan or tart, blind bake for 10mins. before adding the filling and returning it to the oven.
For pies, 165 degrees C. for 35mins ensures a nicely browned crust.

Nutty Apple Crumble

6 Grany Smith apples - cored and sliced
1 tspn allspice
1tblspn honey
2 tblspn water
2 tblspn rolled oats
1 tblspn desiccated coconut
1 tblspn LSA
1tblspn wholemeal flour
2 tspns raw sugar (optional)
1 tblspn yoghurt or buttermilk or milk

Cook the first 4 ingredients until the apples are just soft. Place in an ovenproof dish. To make the crumble, mix the remaining ingredients using just enough of the yogurt or milk to bind the crumble together. (it shouldn't be too moist) Place the crumble mix on top of the apples and bake in a moderate oven for approx 20 to 30 mins or until lightly brown and crunchy.

Apple and Rye Dessert

Ingredients
2 Tablespoons butter
2 Tablespoons brown sugar
3 cups rye breadcrumbs
1 teaspoon of cinnamon
4 tablespoons grated dark chocolate
2 cups apple puree
2 cups of vanilla flavoured whipped cream

Method
Mix butter,sugar and breadcrumbs and fry gently until crumbs are crisp.Allow to cool.
Stir in cinnamon and 1/2 the chocolate.
Alternate layers of apple and crumb mix in a glass dish
Cover with cream and grated chocolate
Chill for 2 hours or overnight
Any fruit puree can be used in this recipe eg apricots or fresh berries.

Mushroom Soup

Ingredients
2 sliced leeks
2 tablespoons of olive oil
2 large potatoes (cut in 1cm dice)
2 to 4 very large mushrooms
2 crushed cloves of garlic
3 to 4 cups of water or stock
salt and pepper
a good handful of chopped parsley
1/2 to 1 cup cream or milk

Saute leeks and potatoes in oil until starting to soften (add a little stock if dry)
Add the diced mushrooms and cook until soft
Stir in the stock, garlic,salt and pepper and simmer gently for 15 minutes
Stir in the cream and parsley and serve .

Warm and wonderful - thanks Maggie from Kate !

Winter Warmers

Winter is a great time to make your favourite vegetable into a tasty soup.Fry some onion and garlic in a pan.Stir in some of your favourite herbs or spices.Add a good amount of your favourite vegetable and a little water or stock.Simmer until the vegetable is just tender.Season with salt and pepper and a good handful of freshly chopped greens or appropriate herbs.Add some already cooked beans, lentils, rice or barley.Not only is this delicious but highly nutritious.If you like a sweet snack during the day try this.Gently simmer some rice, sago or barley in water or fruit juice until tender.Add some fresh or cooked fruit and top with some honey, maple syrup or sultanas and nuts.Once again this is a good warming healthy snack.Maggie

REDCURRANT FLAN (RIBISEL KUCHEN )

From Gerda ‘07. Gerda is the Austrian mother of a friend of our's who is 96 and whose mother used to bake this for her when Gerda was a child. I recently came upon a few kgs of red currants and asked my friend for the recipe. Simple food, simply delicious

Prepare a pastry with two ounces sugar, four ounces butter and six ounces flour, a few drops of lemon juice and line a buttered and floured rectangular flan tin with this. Bake 'blind'.
When baked, but still hot, cover thickly with red-currants, sprinkle with a little sugar.
Whisk two egg whites until stiff, whisk in two ounces caster sugar, fold in another two ounces sugar. Pile whipped egg white over redcurrants.
Bake in cool oven until meringue top has set .Cut into slices when cool ( will be a bit runny when warm). Serve with cream.
Kate

Braised waxy potatoes

This is from 'The Cook and The Chef'. Channel 2 Wednesdays at 6.30pm. I made it last night - yum

Ingredients
Serves 2 – 3 as an accompaniment
500g peeled waxy potatoes (Nicola, Dutch Creams or Kipflers)
2 fresh bay leaves
Extra Virgin Olive Oil (evoo)
40g butter
1½ cups chicken stock
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh thyme
squeeze of lemon
sea salt & freshly ground black pepper
Method
Cut the potatoes into halves or quarters depending on how large they are. Place in a small but deep baking or casserole dish so that all the potatoes sit snugly but will be submerged by the stock. Add the stock, bay, butter and a good splash of evoo along with a pinch or two of sea salt. Place dish, uncovered in a 180 C oven for an hour to hour and half (the timing will depend on the size & type of potatoes used), gently basting the potatoes with the cooking liquid every now and again. When the potatoes are tender, remove from the oven, sprinkle with thyme, flat leaf parsley, lemon juice and freshly ground black pepper, adjust the seasoning if necessary and serve.
Kate

HOW TO PICKLE OLIVES

I like to pickle about 5 kg now but the first time I did it I had 3 kg and this is plenty to get started. Don't go for the big ones - I think small ones have a much better flavour and pack better in the jars.

3 kg black olives (I have never done it with green ones)
3 Tbl salt
12 Tbl olie oil
600mls white / cider vinegar
1.25 litres water ( boiled and cooled)
optional : 1 clove garlic / jar
1 small red chilli (or less)/ jar
dried oregano or other herbs
Method:
After picking , wash then slit each olive on 2 sides. Place in a large bowl and cover with ordinary tap water.
Change the water daily for 10 - 14 days, until you can bite into one and not spit it out in disgust ! It should still have flavour but not be unbearably bitter.
Sterilise some jars (I find 3kg makes about 12 medium jars) . Place olives into jars . Putting in some / all / none of the optional ingedients as you go.(I usually don't use any now because I prefer the real olive flavour)
Mix the boiled water, vinegar, salt and olive oil in a bowl. Pour into the jars making sure you cover the olives completely. Put on well - fitting lids.
That's it. Wait at least 2 weeks before starting to eat. You will find the flavour changes with time - some people prefer them with the ' fresh' taste you get after 2 weeks, others prefer the more mellow flavour after 6 months or more.
They should be stored in a cupboard but when you open a jar put it in the fridge if its a big jar / you think you might take ages to finish the jar / if the weather is hot. I always put open jars in the fridge in summer or they go mouldy, but I never do in winter as we eat them pretty fast and I don't use huge jars.
Good luck. Give me a ring if you have any questions or if you have any spare olives you don't have time to pickle !

Thai Red Curry Mussels

Cooked by Alex, Feb 07

2 tablespoons peanut oil
1 stalk lemongrass, crushed
1 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1kg mussels, debearded
2 tablespoons chopped fresh coriander stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Heat a wide pan.
Add oil, the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.
Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the coriander and basil.
Serve with rice.
Why would you eat a take-away when this takes only a few minutes to prepare and is so good.
Kate

MOROCCAN HONEY AND MINT SYRUP CAKE

Makes 1 x 23 cm round cake
Batter
160g butter, softened
150g sugar
1 1/2 Tbl fresh chopped mint
6 eggs
230g desiccated coconut
210g self-raising flour

Preheat the oven to 150°C

Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling Repeat until you have used these ingredients up
Line a lightly greased spring-release cake-tin with baking paper Pour the batter in Bake for 1-1 1/2hours (you can make the Mint Syrup during this time)
Check the cake is baked by inserting a skewer in the centre If it comes out clean, the cake is ready Remove from the oven and allow it to cool in the tin for 5-10 minutes
Mint Syrup
200ml water
90g sugar
11/2 cups roughly chopped fresh mint
Place the water, sugar and mint in a saucepan Bring to the boil, stirring occasionally to ensure the sugar is dissolved Remove from the heat and allow to cool for 30-45 minutes Strain through a sieve and discard the mint leaves Use the syrup as directed
Assembly
75g butter
180g honey
180g flaked almonds

Preheat the oven to 170°C
With the cake still in the tin, prick 60-70 holes in the top Pour the Mint Syrup evenly over the cake, allowing it to soak in
Place the butter, honey and almonds in a saucepan and melt together, stirring until well combined Do not allow to boil Remove from the heat and immediately spread this topping on the cake
Place the cake back in the oven and bake the topping to a light amber colour, approximately 15 minutes Remove and allow to cool in the tin for 20-30 minutes Remove the cake from the tin carefully and remove the baking paper gently while still warm
Dust with icing sugar before serving

Keys to Success
• Don't cream the butter and sugar until they are light and fluffy, as this will result in an open and light-textured cake. This is a dense, hearty cake.
• Prepare the Mint Syrup in advance and allow to cool before using. This will enhance the mint flavour.
• Make the honey and almond topping just as you need it: it must be warm when you spread it on top of the cake.
• When the cake is in the oven for the second time, avoid burning the topping.
Kate

ROGER’S LEMON PUDDING

Balgowan, March 06
Use a large, deep ovenproof dish 175'

Beat until stiff : (use small bowl) 3 egg whites

Beat together on low speed until smooth : (use large bowl)

Finely grated rind 3 lemons
180g plain flour
1 tsp baking powder
270g sugar
3 egg yolks
100ml lemon juice (about 3 lemons)
90g melted butter
375g milk
Fold in beaten whites and pour into prepared dish.
Bake about 35 - 45 mins. In a water bath. Should be gooey in the middle but set top and sides.
Kate

Chilli Green Soup (Cold Cure)

1 tablespoon sesame oil
2 colves garlic
1/2 red chopped chilli
3 sliced spring onions
2 teaspoons chopped fresh ginger
1/4 teaspoon tumeric powder
Salt & pepper to taste
4 cups sliced mixed greens (chinese mustard greens, pak choy, rocket, mizuna, chard, parsley or chinese greens)

Heat oil & gently fry garlic chiil, onions, ginger & tumeric for about 1 minute.Stir in the greens, add about 2-3 cups of water & salt and Pepper to taste.
Cook for 2-3 minutes - enjoy.
Maggie

APPLE AND JAGGERY TEA

10 - 12 apple cores, with seeds
8 - 10 black peppercorn
2 inch long of cinnamon stick
8 - 10 cloves
1 - 2 inch fresh ginger
3 - 5 cardamoms
750 ml water
1 piece of jaggery (Indian sugar) or a teaspoon of honey
Bruise the peppercorn, cloves and cardamoms using mortar and pestle. Add to the rest of the ingredients. Add the jaggery if using, keep the other sweeteners off the mix for now, and add when serving. Boil on a very low heat about 30 minutes. Strain from a very fine cloth, add sweeteners if not already, and serve hot. I found I didn't need any sweetener.
Kate

Cheesy Cabbage Stir Fry

1tablespoon olive oil
1 tablespoon butter
4 to 6 cups of finely shredded cabbage (savoy is good)
3 sliced spring onions
1 cup chopped parsley
salt and white pepper to taste
1 cup of grated cheese (cheddar or pecorino), less of strongly flavoued cheese e.g. pecorino

Heat oil and butter in a apan, stir in cabbage over a medium high heat until cabbage wilts but does not colour.Add spring onions, parsley & salt and pepper to taste. Cook for 1 or 2 minutes, remove from heat, stir in cheese and serve hot as a quick meal.
Maggie

Dukkah crusted roast pumpkin

From The Cook and the Chef, ABC TV May23rd 07
Ingredients
Serves 6
1 Jap pumpkin
¼ Queensland Blue pumpkin
½ Butternut Pumpkin
Dukkah :
1 cup almonds
1 cup hazelnuts
1 tablespoon coriander seed
1 tablespoon cumin seeds
¼ teaspoon black peppercorns
½ whole nutmeg grated fine
1/2 cup sesame seeds
½ teaspoon saltSage Sauce
½ teaspoon ground nutmeg
Olive oil
½ bunch sage
500ml creamGrated Lemon rindLemon juice.

Method
Slice pumpkins into nice 2” thick wedges (at the skin side) keeping the skin on.Lightly toss with olive oil and roast in the oven at 180C for about 15mins or until starting to get soft.Roll in the Dukkah and rebake at 200C until cooked through.
Serve with nutmeg cream poured over the pumpkin, top with sage leaves and serve with rocket leaves on the side.
Dukkah Grind the coriander, cumin seeds, and peppercorns; add the nutmeg, salt, and the sesame seeds. Grind the nuts coarsely. Mix the nuts and spices together.
Nutmeg cream with sage Make a sauce by reducing cream with ground nutmeg until it is thick. It should reduce by ½ to a 1/3rd. Add a grate of lemon zest. Heat oil in a frying pan and fry sage leaves, with a pinch of salt, till crisp, squeezing a lemon onto the leaves just as they get crisp. This stops them burning. Add the left over nuts from the pumpkin roast pan just before you pour the sauce over the pumpkin. Drop the sage leaves over and serve with some rocket leaves on the top.
Kate

APRICOT and CHOC CHIP CAKE

180°C This is the cake we ate at the Economic Garden '07
1 cup (200gr) chopped, dried apricots
1 cup apricot nectar
125gr butter
2/3 cup raw sugar
2 eggs, separated
1 1/2 cups coconut
1 1/2 cups S.R. flour (I used rice flour and baking powder )
1/2 cup choc. bits, broken in halves
Soak apricots in nectar 1 hour.
Beat butter and sugar (needs small bowl).Add egg yolks and coconut. Beat well.
Stir in apricots and nectar and choc. bits. Fold in flour.
Beat egg whites until soft peaks form. Fold in.
Pour into lined 20cm tin. Bake at least 1 ¼ hours. Test with a skewer.
Stand 5 mins. or longer before turning out.
When cold, sprinkle icing sugar over.
Kate

HIGH-VEG MUFFINS

Makes: 16 muffins May 05
100 g sweet potatoes, peeled and diced
250 g onions, grated
100 g red capsicum, finely diced
100 g spinach, shredded (or broccoli, finely chopped)
100 g canned corn kernels, drained
1/3 cup peanut oil
250 g grated cheese
salt and black pepper
2 cups self-raising flour, sifted
4 eggs
Steam the sweet potatoes for 10 to 15 minutes until tender. Mash and put aside.
Meanwhile, heat the oven to 180°C and lightly grease 18 muffin tins.(I usually put muffin patty pans in the muffin tin instead of greasing – easy to clean).
Place the onions, capsicum, spinach or broccoli and corn in a mixing bowl with the oil, grated cheese and season to taste. Fold in the flour, then the mashed sweet potatoes. Whisk the eggs until frothy, then fold into the vegetable
mixture and spoon into the muffin tins.
Bake the muffins for 20 to 25 minutes until risen and brown.
( Let the muffins cool thoroughly before removing from the tins. Or eat straight away if in the patty pans ! )
Kate

Carrot, Lentil & Coriander Dip

Ingredients
2 tablespoons of oil
1 chopped onion
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
10 fresh curry leaves (optional)
3 teaspoons curry powder
1 cup red lentils (soaked & drained)
1 tablespoon of shredded coconut
4 large carrots finely chopped
1 1/2 cups of water
1/2 teaspoon salt
ground black pepper to taste
2 tablespoons chopped coriander
Method
Heat the oil, add seeds & heat until they pop (1 or 2 minutes).Add curry leaves & curry powder, cook for 1 minute.Add remaining ingredients except coriander.Simmer gently until carrots and lentils are soft.Mash or puree to a thick paste, Stir in coriander.Serve with pita bread.
Maggie

Pineapple Capsicum Curry Stir Fry

Ingredients
2 tablespoons coconut oil
10 curry leaves
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 diced chilli
2 cups spring onions (cut in 3 cm pieces)
2 teaspoons indian garam masala or curry powder
1 diced pineapple
1 x 2 cm piece of fresh ginger (grated)
1 tablespoon dark brown sugar
1 red capsicum diced
1 green capsicum diced
2 tablespoons fresh coriander (chopped)
Salt to taste
Method
Heat oil in pan, add seeds and curry leaves, cook 1 minute.Turn heat up, stir in spring onions,pineapple, capsicum & chilli.Add garam masala, sugar & salt, stir over a high heat until pineapple starts to soften slightly.Stir in coriander & serve with rice or noodles.
Maggie
Kate.

SCARLET RUNNER BEAN AND POTATO CASSEROLE

Serves 8 May '07

2 1/2 cups dried lima or scarlet runner beans
3 tbsp olive oil
2 large onions, sliced 2 cloves garlic, crushed
1/2 cup red lentils
2 cups vegetable stock
6 medium tomatoes, finely chopped
1/4 cup tomato paste
basil, thyme and, oregano 1 cup chopped pumpkin
I stick celery, chopped
1 tsp cumin
1 large potato, sliced 2mm thick sliced cheese to cover
Soak beans for at least 6 hours. Drain.
Put into large pot and cover with plenty of water. Bring to the boil and boil for 15 minutes. Then gently simmer for about 1/2 hour. Drain.
Pour hot stock over lentils and set aside.
Sauté onions in oil until soft. Gradually stir in lentils in stock, garlic, tomatoes, tomato paste, basil, thyme, oregano, sugar, carrots and celery.
Simmer covered until carrots are tender. Add cooked beans.
Put bean mixture into ovenproof dish. Top with potato slices then cheese.
Bake uncovered in 180°C oven for about 40 minutes or until potato slices are tender and cheese is browned.
Serve with salad from your garden.
Kate

BREAM FILLETS WITH BOK CHOY

Serves: 4
2 cloves garlic, chopped
3 teaspoons grated or crushed ginger
3 teaspoons olive oil
grated zest and juice of 1 orange
4 bream fillets, about 150 g each
1 tsp sweet chilli sauce
3 teaspoons soy sauce
3 teasooons rice vinegar
I star anise
2-3 bok choy, cut in quarters lengthways
I teaspoon sesame oil
1 teaspoon lemon juice
salt and black pepper
(shreds of orange zest, blanched )
rice
1. Heat the oven to 200°C. To make the marinade, combine the garlic, ginger, oil and orange zest in a small bowl, then rub the mixture over the bream fillets. Allow to marinate for 30 minutes.
2. Place the fish flat-in a baking dish. Mix together the orange juice, chilli, honey, soy sauce and vinegar, pour the liquid around the fish and add the star anise. Cover the dish tightly with foil and bake for >12 minutes. Remove the dish from the oven and leave the fish to rest for 3-5 minutes. '
3. Meanwhile, bring 5 cm of water to the boil in a steamer, or a saucepan large enough to hold a basket that all the bok choy will fit into. Steam the bok choy for >3 to 5 minutes until just tender but retaining a slight crunch.
4. Drain the bok choy halves, drizzle with sesame oil and lemon juice and season .to taste. Transfer to serving plates, top with
the fish and pour over the pan juices.(Garnish with the blanched orange zest.)
Kate