Saturday, July 31, 2010
Monday, August 24, 2009
1. Slice ½ a medium pumpkin into slim wedges and place on a baking tray. Spray with oil and season with salt. Bake until tender.
2. Heat oil in a pan, add a chopped onion, 3 cloves chopped garlic, 1 ½ tsp ground cumin, 1 ½ tsp ground cinnamon, and ½ c raisins. Season and cook until the onion is tender.
3. Add 1 T tomato paste and cook for 1 minute. Add equivalent of a tin of chickpeas and a bag of spinach and cook for a few more minutes. Stir in the juice of one lemon.
4. Make the dressing: whisk together ½ c plain yoghurt, 3 T tahini, 2 cloves crushed garlic, finely grated zest of a lemon and the juice. Whisk in enough water to make a pourable dressing.
To serve: arrange pumpkin on a platter, spread over chickpea mixture, drizzle with dressing and scatter with ¼ c toasted flaked almonds and a sprinkle of paprika.
FROM: Dish 24 June-July 2009
Thursday, August 13, 2009
South Pacific banana meringue pie
1/2 grated palm sugar
25 g diced butter
zest and juice of a lemon or lime
1/4 c coconut
4 egg whites
1/4 tsp cream of tartar
1/2 c caster sugar
Thick coconut cream to serve
1. Cut up the bananas into chunks and fit into the bottom of a casserole dish. Sprinkle with grated palm sugar, diced butter, zest and juice of lemon or lime, and coconut. Place in 200 degree oven and bake 10-15 minutes until golden.
2. Meanwhile make meringue: Beat egg whites with cream of tartar until stiff but not dry, slowly add caster sugar, beating until it’s all used up.
3. Pile the meringue on top of the banana and bake 3-4 minutes until golden.
4. Serve immediately with coconut cream.
Sunday, July 26, 2009
Monday, July 13, 2009
Pea & zucchini zuppa
1. Heat oil in a large saucepan or stockpot. Add 2 chopped red onions and cook over low heat until softened, around 5 minutes.
2. Add ¾ c arborio rice and stir to coat in the onion mixture. Add 5 c vegetable stock and bring to the boil. Reduce heat to low and cover and simmer for 12-15 minutes until the rice is almost cooked.
3. Add 1 and 2/3 c frozen peas, 1 large or 2 small zucchini, thinly sliced, 2 T chopped mint leaves, and 2 T grated parmesan. Season with salt and pepper and cook a further 3-5 minutes until everything is hot.
Serve in warm bowls with extra parmesan to sprinkle.