Tubetti with Garlic and Peas

 

Celeriac and Lentils

 We are past celeriac season here in the southern hemisphere but, if you happen to have one that has not gone to seed yet, this looks like a lovely way of eating it.

I might use lovage and kohlrabi because I have all the other ingredients. I love Yottam.

"Celeriac is probably my favourite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like all good vegetables, it is marvellous simply with a bit of olive oil. Here it works with the lentils and nuts to create a hearty autumn main course. Serve it warm, with a radish, cucumber and dill salad dressed with soured cream and olive oil. Or, allow it to cool down, then take it to work for lunch or on a picnic."

INGREDIENTS

SERVES FOUR

• 60g whole hazelnuts (skin on)
• 200g Puy lentils
• 700ml water
• 2 bay leaves
• 4 thyme sprigs
• 1 small celeriac (650g), peeled and cut into 1cm chips
• 4 tbsp olive oil 
• 3 tbsp hazelnut oil
• 3 tbsp good-quality red wine vinegar 
• 4 tbsp chopped mint
• salt and black pepper

METHOD

1. Preheat the oven to 140°C/Gas Mark 1. Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.
2. Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve. Meanwhile, in a separate saucepan, cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.
3. In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavours) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.
4. To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.
5. To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.

Carrot and Chickpea Tagine

First cooked 14/7/16

4 Tbls olive oil	1 Tbl dark, runny honey
1 onion, finely chopped	4 medium carrots, sliced
4 garlic cloves, crushed & chopped	2 cups sprouted and blanched chickpeas or equivalent
1 tsp best ground turmeric	Salt to taste
2 tsp cumin seeds	1 – 2 Tbls rosewater
1 tsp ground cinnamon	1 bunch coriander, finely chopped
plenty of pepper (+ chilli if you like)	1 lemon, cut in wedges

Gently heat the tagine then add the oil.

Add onion and garlic and sauté gently with the lid on, until soft.

Add the spices + the honey + the carrots. Stir and cook briefly until the spices are fragrant.

Pour in about 1/2 cup water  and cook gently 10 minutes.

Toss in the chickpeas, add a little water if necessary, replace the lid and cook gently another 10 minutes.

Season with salt, sprinkle the rosewater and coriander leaves over and serve with the lemon wedges.

ZUCCHINI AND MUSHROOM LASAGNE

  2 tsp chopped rosemary

pepper

organic lasagne sheets 

750g pasta sauce
     1kg zucchini, thinly sliced on diagonal
     250g mushrooms, thinly sliced

250g grated tasty cheese

125g parmesan cheese

Brown the sliced zucchini in a pan.

Smear the bottom of a lasagne dish with a bit of the pasta sauce. Lay 1/2 the zucchini slices over, smear on more sauce. Sprinkle with 1/4 of the combined cheeses. Place on a layer of lasagne sheets, then more sauce then all the mushrooms and the rosemary, then 1/3 of the rest of the cheese.

Place on another lasagne sheet, then sauce then the rest of the zuccini, the pepper and 1/2 the rest of the cheese.

Place on the last lasagne sheet then the rest of the sauce and the cheese, adding extra parmesan if necessary to fill the gaps.

(If using instant lasagne sheets, now pour 1/2 cup water in around the edges.)

Bake 190C for 10 mins.

Reduce to 170C for 20 - 30 mins until well browned.

If possible, let rest 10 mins before serving or even until next day.

One of my favourite books is The Fruit and Nut Book by Gail Duff.
My edition was published in 1990.

The book contains wonderful information about nearly one hundred fruits, nuts and seeds.

There are also about 200  recipes, designed to enhance out the flavour of the main fruit or
 nut.

Loquats are in season here in Adelaide and most folks do not know what to do with them.

Here is a recipe I have adapted from Gail's book.


Chickpea, Rice and Loquat Salad

2 cups of cooked chickpeas

2 cups cooked brown rice

2 cups of peeled and sliced loquats

Mix together.


Salad dressing

1/2 cup of olive oil

juice of 2 lemons

2 teaspoons sweet paprika

salt and ground black pepper

2 cloves crushed garlic

1/2 cup of chopped parsley

2 sliced spring onion (optional)

Chopped chilli to taste

Chopped coriander to taste

Mix all dressing ingredients together and stir through peas, rice and loquats.

This salad is also great with tomatoes or diced orange if you do not have loquats.

Harvest Stew with Fresh Herb Dumplings

1 cup pear nectar
1 cup. vegetable stock
1 Tbl Dijon mustard
3 tsp chopped fresh thyme
1 tsp salt
Freshly ground pepper
1 piece of butternut pumpkin, peeled & cut into chunks
3 small turnips, peeled and quartered
2 carrots, peeled and sliced
2 zucchini, sliced, or other green veg in season
1 medium onion, chopped
1/2 tart apple, cored, peeled & grated
6 garlic cloves, chopped
DUMPLINGS
1 cup. plain  flour
2 tsp baking powder
1/2 cup thin yoghurt
2 Tbl butter, melted
1 Tbl chopped spring onions, plus rest of the thyme

DIRECTIONS
Whisk together pear nectar, stock, mustard, 2 tsp thyme, ½ tsp salt and pepper in a large saucepan. Add the squash, turnips, carrots, zucchini, onion, apple and garlic. Bring the mixture to a boil, reduce heat and simmer, covered until the veggies are just tender (about 15 minutes).

Meanwhile, combine the flour, baking powder and remaining ½ tsp salt in a large bowl. Combine the buttermilk and butter in another bowl. Add the buttermilk mixture to the flour mixture and stir just until the mixture forms a soft dough. Stir in the herbs.

Drop the dough by tablespoons onto the simmering stew. Simmer the stew, uncovered, for 10 minutes, then cover and cook until the dumplings are firm (about 10 minutes more).

MUSHROOM FRIED RICE

Fry some onion or spring onion and garlic in a little sesame oil.
Stir in some sliced celery, chili, and sliced mushrooms.
When starting to soften stir in some finely sliced cabbage or Asian greens and a splash of soy or tamari sauce.
Stir in some cooked brown rice some chopped walnuts or pecan nuts and some chopped coriander.

Mushroom Stroganoff.

Fry some onion and garlic till soft.
Add sliced mushrooms and black pepper.
Cook over a high heat until mushrooms start to soften.
Stir in some paprika, a little chilli, a dollop of tomato paste and some thin cream.
Reheat gently add a handful of chopped parsley.
Serve with rice or noodles.

CAULIFLOWER AND ONION BALLS

Serves 3             July 2010

Finely chop:

1 onion and the tips of ½ a large cauliflower

Grind together:

1 tsp roasted cumin seeds

1 tsp roasted coriander seeds

1 tsp unprocessed salt

A little turmeric

Something hot of your choice, but not too much…Chilli, a few peppercorns, Tas. Mountain pepper leaf(1) or berries (2)

Place all into a bowl with:

½ cup chickpea flour

1 lightly beaten egg (optional)

Water to make a stiff batter

Make into walnut sized balls and drop into hot oil or flatten a little and shallow fry, until well browned.

Dipping sauce:

Plain yoghurt

Crushed garlic

Lemon juice

Chopped fresh mint

(salt)

Serve with a big plate of green salad.

Avocado and Ginger Pasta

Serves 6
You couldn't get a better, faster pasta meal than this. Buonissimo!
2 large or 3 smaller avocado chopped
1 lemon, juiced
6 tablespoons toasted almond flakes/ or chopped
2 teaspoon finely grated ginger
1/4 cup olive oil
500 g Tagliatelle Pasta
1/2 cup coriander leaves
Sea salt flakes and freshly ground black pepper

Method

Bring a large saucepan of water to the boil. Cook pasta.
In a bowl place the chopped avocado with a squeeze of the lemon juice. 
In a large bowl place the warmed pasta with the oil and minced ginger, toss. Add some salt and 3/4 of the roasted almonds, toss. Then add the coriander and then the rest of the roasted almonds and toss. Add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmesan (just a handful). Serve.

PATTIES

SWEET POTATO AND WALNUT PATTIES

Cooked for Emma in Hobart, Jan 2010

Original recipe from Maggie.

• Cooked and mashed sweet potato
• Walnuts, roughly chopped
• Parmesan cheese
• Sundried tomato, chopped
• Egg
• (Fresh breadcrumbs)
• S and p

Form into patties and fry.

RICE AND MUSTARD PATTIES

From Maggie, Jan 2010

• Cook 250g rice
• Add 2 Tbl fresh thyme
• 1 Tbl mustard
• 200g tasty cheese
• 250g pl. flour
• 1 egg

Form into patties and fry.

CAPSICUM AND LIMA BEAN PATTIES

From Maggie, Jan 2010

• Capsicum
• Garlic
• Paprika
• Eggs
• Breadcrumbs
• Lima beans, tinned or cooked

Form into patties and fry.

AZUKI BEANS AND MUSHROOM SAUSAGES

 

 

This is a slightly modified version of one of Maggie's great vegetarian sausages / patties / rissoles recipes.

Please adjust everything as you go.... I actually didn't measure any of it.

 

 

Soak a cup of azuki beans and then cook them. Mash roughly.

Gently fry                          250gr diced tasty mushrooms

Add and cook a bit             2 cloves garlic

                                        1 Tbl cumin seeds, ground

Into a large bowl place       the cooked azuki beans, the cooked mushrooms mixture

                                       2 eggs

                                       100gr fresh breadcrumbs

                                       2 Tbl flour

                                       4 Tbl parsley

                                       2 tsp thyme

                                       1 cup grated tasty cheese

Form into whatever shape you like and fry.

MUNG BEAN PATTIES

A simpler meal you could not cook... What a stupid thing to say! You could just boil an egg or some corn cobs! OK, simpler meals exist but these are definitely the simplest patties you could cook.

Makes 7 patties:
Soak 1 cup mung beans overnight or overday, like I did.... They go a pretty light green, as in the photo.
Drain them then put them in a food processor with 1 tablespoon of soy sauce and a teaspoon of cumin.
Blend until pretty smoothish.
Scoop out and make into balls with your hands... they are so light and gorgeous to touch.
Fry both sides until brown.
Pick up with your fingers and dip into what you fancy.... the recipe said sweet chilli sauce but I used a little plum sauce or just have them plain, with some Asian greens.
So there it is. They held together perfectly.... and tasted great and after the soaking, the total preparation time and cooking time combined was about 10 minutes!

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

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.

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!.

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

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.

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