Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts

Sunday, 9 July 2017

Thai Tofu Laksa

Don't let the list of ingredients put you off, most of them are for the Laksa paste which all go into a food processor. 

Ingredients
serves 4
takes 45 mins



Laska paste:

  • 2 cloves garlic, peeled
  • large knob of ginger, peeled and roughly chopped
  • 1 fresh turmeric piece, peeled and roughly chopped or 1 tsp turmeric powder
  • 1 fresh chilli or pinch of chilli flakes
  • 2 spring onions, trimmed
  • 1 heaped tsp peanut butter
  • 4 dried kaffir lime leaves
  • small bunch of coriander (reserve leaves, chop up stalks roughly) or Thai Basil
  • 1 tbsp sesame oil
  • 1 tbsp tamari sauce
  • 1 tbsp fish sauce
  • 2 tbsp miso paste (I use Urban Hippy)
  • 1 squash or small pumpkin, peeled and chopped into 10cm cubes
  • 300 g medium rice noodles
  • Large block of soft organic tofu, cubed
  • bunch of broccolini, trimmed and sliced
  • 400g tin of coconut milk
  • 3 limes or lemons

Method
  1. To make the paste, place all the Laksa ingredient into a food processor or high powered blender (I used a Vitamix) and blitz to a paste.
  2. Place miso paste into large stock pot with 2 litres of water and bring to boil.
  3. Add Laksa paste, mix to combine then add squash. Boil for around 2 minutes before adding in the noodles.
  4. Two minutes before the noodles are done, add in broccolini and tofu and cook until just tender. Add in coconut milk then remove from heat.
  5. Season with tamari sauce and lime juice.
  6. Serve with chopped coriander leaves, slices of fresh chilli and lime. Enjoy!





Sunday, 2 October 2016

Kumara + Pea Fritters

Inspired by Donna Hay's version, I swapped the self rising flour for wholemeal and coconut and served these tasty little things with a yoghurt and chilli jam dressing with pesto on the side. This is a flexible recipe so play around with it including your side dressings and enjoy :0


Ingredients
serves 4
takes 30 minutes
  • 1/2 cup wholemeal flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 1/2 cups milk with 1 tbsp vinegar added, set aside 5 mins (poor man's version of buttermilk)
  • sea salt
  • freshly cracked pepper
  • 2 cups frozen peas, thawed
  • 1 cup kumara, grated
  • 1/2 cup fresh herbs ie basil, parsley, mint (I used lemon basil)
  • to serve: yoghurt with 1 tbsp chilli jam added and/or pesto
Method
  1. Mix flours, baking powder, eggs, milk, salt & pepper in a large
    bowl
  2. Add peas, grated kumara and herbs and mix
  3. Heat a non stick frying pan over a medium heat, add a dash of olive oil
  4. Cook 1/4 cup of the mixture in batches for 2-3 minutes each side or until lightly golden
  5. Serve with dressing of choice and enjoy :)

Wednesday, 21 September 2016

Red Cabbage,Onion and Walnut Tart

This is a lovely sweet/savoury tart for a quick weekday meal.

Ingredients

serves 4
  • 30g butter or olive oil
  • 2 red onions, sliced
  • Red cabbage, shredded
  • 1 tbsp fresh thyme
  • Salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • Handful of walnuts, pine nuts or hazelnuts
  • Large sheet puff pastry, ready rolled
  • Crème fraîche to serve
  • Handful of chopped fresh parsley
Method
  1. Preheat oven 180°C/350F
  2. In a large frying pan, melt the butter on a medium heat, fry the red onions for 4 minutes. Add the shredded red cabbage and continue frying for 5 more minutes, adding salt, thyme and pepper. Finish with the balsamic vinegar, reduce for 2 minutes. Set aside to cool slightly.
  3. Line a tart dish with the ready rolled pastry. Add the cabbage mixture, place the nuts all over the tart and bake in a preheated oven for 25-30 minutes, or until pastry is golden brown
  4. Serve warm with a spoon of crème fraîche and chopped parsley. Enjoy ;)

Friday, 13 May 2016

Loadsa of Greens Pie

This pie is loosely based on the Greek spanakopita but is much quicker and easier to put together. Recipe is adapted from "A Modern Way To Eat" by Anna Jones.

Ingredients

  • olive oil
  • 1 bunch spring onions, trimmed and roughly chopped
  • sea salt and freshly ground black pepper
  • 250 g spring greens or kale, stalks removed and leaves shredded
  • 250 g chard or spinach, leaves shredded and chard stalks chopped
  • grated zest of 1 unwaxed lemon
  • 3-4 free-range eggs
  • 200 g feta cheese
  • small bunch fresh parsley, picked and roughly chopped
  • small bunch fresh dill, picked and roughly chopped or fresh thyme
  • 4 large sheets filo pastry, or 8 smaller ones
  • 1 Tbsp poppy seeds or black mustard seeds

Method

  1. Preheat your oven to 220°C/fan 200°C
  2. Put a 26cm non-stick oven-proof or cast iron frying pan on medium heat and add a little olive oil. Add the spring onions
    with a pinch of salt and fry for a few minutes, until soft.
  3. Next, add a couple of handfuls of spring greens or kale and cook until they have shrunk down a little. Keep adding like this until all the greens are in the pan, then cook until just wilted. Add the chard or spinach and let that wilt too. Sprinkle over the lemon zest and season with more salt if needed and a bit of pepper. Transfer to a bowl and leave to cool a little.
  4. Crack the eggs into a mixing bowl, crumble in the feta and add the chopped herbs. Once the greens are cool, add these too. Wipe out the frying pan with some kitchen paper.
  5. Get yourself a large sheet of baking paper, about 50cm long, and lay it on your work surface. Drizzle it with a little olive oil, then scrunch it up into a ball so it’s all coated (this will stop it burning in the oven). Now lay it flat again or just spray both sides of the baking paper with olive oil spray, then lay over the oven-proof frying pan.
  6. Lay the filo over the baking paper in two layers – it will overlap here and there but that’s okay. Spray with olive oil in between layering up the pie.
  7. Pour the egg and greens mixture into the middle and level out with a spoon. Fold the excess layers of pastry over the top to cover the top of the greens mixture. No need to be too neat here, as some movement and texture looks beautiful. Sprinkle over the poppy seeds and pop the pan into the oven to bake for 20 minutes. Serve this with some green leaves and enjoy!

Monday, 8 February 2016

Zucchini Gratin

Fantastic way to use up the last glut of courgettes if you were lucky to get some this year - mine started off so promising, flouting their flowers then promptly got a layer of mould and died. Never mind, courgettes are still cheap in the shops :)



Ingredients
serves 4

  • 6-8 zucchinis (depending on size)
  • 50g butter
  • 1 large onion, cut in half & sliced
  • 1 tbsp plain flour
  • 1 cup milk
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp grated nutmeg 
  • 1 sprig fresh thyme or 1/4 tsp dried thyme or parsley 
  • 1/2 cup fresh or panko breadcrumbs 
  • 1/2 cup grated Gruyere or Parmesan cheese

Method

  1. Preheat the oven to 180°C
  2. Slice each zucchini into 4 or 5 slices and arrange in overlapping rows in an ovenproof dish
  3. Melt the butter in a very large saute pan and cook the onion over low heat until tender and starting to turn golden
  4. Add flour and cook for a few minutes stirring frequently.
  5. Add milk and stir until sauce comes to a boil then simmer over low heat for 6-7 minutes
  6. Season by adding salt, pepper & nutmeg
  7. Pour sauce over zucchini, add breadcrumbs, cheese and thyme and pour some good quality olive oil over the top
  8. Bake for 25-30 minutes until golden then serve hot. Yum :)

Wednesday, 14 October 2015

Yotam Ottolenghi's Parsnip Dumplings in Broth

I learnt a valuable lesson when I made this for my sister (ex-chef) and that's not to add water to vegetable stock after its been soaking up delicious flavours for hours, hence watering down the flavour and making it taste...well, like water. I don't know why I did it, clearly all logic had left the kitchen. Ottolenghi adds prunes so here I was expecting gasps of 'what's your secret ingredient' - not hmmm the broth is a bit bland [insert very sad face]. So while my ex-chef sister kindly explained stock making #101 I was already planning when I was going to make it next, which I did and it was divine [insert very happy face]. Another tip for stock is to add the hard rind from cheese, haven't tried prunes and rind together though so guess what Trevor, we're having this third time in a row :)

Ingredients

serves 4

Broth

  • 3 tbsp olive oil
  • 3 carrots, peeled and cut into batons
  • 5 celery sticks, cut into chunks
  • 5 garlic cloves, peeled
  • 1 large onion, quartered
  • ½ celeriac, peeled and cut roughly (I left this out second time around & didn't notice)
  • 7 garlic cloves, peeled
  • 5 sprigs fresh thyme
  • 2 small bunches flat-leaf parsley
  • 10 black peppercorns
  • 3 bay leaves
  • 8 prunes

For the dumplings
  • 200g floury potato (1 small), peeled and diced
  • 200g parsnip, peeled and diced
  • 1 garlic clove, peeled
  • 30g butter
  • 60g self-raising flour 
  • 50g semolina
  • 1 free range egg
  • Salt and white pepper

Method
  1. To make the broth, sauté the vegetables until lightly coloured. Add the herbs, spices and prunes, cover with cold water and simmer for up to two hours, skimming and adding water as needed
  2. Strain the broth through a fine sieve into a clean pan and set aside for reheating.
  3. For the dumplings,  boil the potato, parsnip and garlic in salted water until soft. Drain, and sauté in butter to remove moisture. Mash, whisk in the flour, semolina, egg and a little seasoning, cover and refrigerate for 30-60mins.
  4. Reheat the broth to a simmer and taste for seasoning.
  5. In another pan, bring some salted water to a rolling simmer and using a hot teaspoon, drop in small dumplings. Cook until they rise to the top, leave for 30 seconds, then transfer to the hot broth, garnish with parsley and serve. Enjoy!



Thursday, 23 July 2015

Cauliflower Mac n Cheese

Nothing says comfort food like mac n' cheese. And I reckon this one is healthy as it has a good helping of cauliflower ;)

Ingredients
serves 4
takes 30 mins
  • 1 cup dried macaroni or your favourite dried 'tube like' pasta
  • 50g butter, coarsely chopped
  • 1/3 cup brown flour
  • 2 cups milk
  • 1/2 - 1 cup coarsely grated aged cheddar, plus extra for scattering over the top
  • 2 tbsp chopped thyme or parsely
  • 1 tbsp Dijon mustard
  • 1/2 cauliflower, cut into bite sized florets
  • 1/4 cup coarse day-old sourdough breadcrumbs or Panko 
  • large handful hazelnuts, coarsely chopped
  • 1 tbsp olive oil
  • To serve: green leaf salad...or not :)
Method
  1. Preheat grill to medium-high heat
  2. Bring a large pot of water to boil then add dried macaroni and cook until al dente (5-6 minutes) 
  3. Adding cauliflower after 2 minutes
  4. Drain and pour into a large baking dish & set aside
  5. Combine breadcrumbs, hazelnuts, oil 1 tbsp thyme in a bowl & set aside
  6. Melt butter in a saucepan over medium heat, add flour and stir until golden (2-4 minutes)
  7. Gradually whisk in milk and stir until mixture is thick and comes to the boil (2-4 minutes)
  8. Stir in cheese, remaining 1 tbsp thyme, mustard & season to taste
  9. Pour cheese sauce over cooked pasta & cauliflower, stir in and scatter with remaining cheese and grill until golden (3-4 minutes)
  10. Serve with green salad if you like ;)




source: Taste Magazine#112

Saturday, 9 May 2015

Fig & Goat's Cheese Focaccia

Fancy cheese on toast! From Nigel Slater's book, Eat.

Ingredients
serves 2
  • 6 figs, sliced thinly
  • 250g soft goats cheese, sliced into 2cm slices
  • 4 tblsp soft honey
  • loaf of fresh focaccia
  • 2 tsp fresh rosemary leaves, finely chopped

Method
  1. Set oven to 200oC.
  2. Split the focaccia horizontally to give two pieces and place on an oven tray.
  3. Pour some of the honey over the focaccia and place figs on top followed by another trickle of honey and rosemary leaves. Bake for 15 mins.
  4. Remove and add slices of goat's cheese. Turn oven to grill setting and grill for 5 minutes or until cheese starts to melt. Serve immediately. YUM :)

Grilled Eggplant & Haloumi with Tomato Vinaigrette

Tasty, quick week day meal with only two main ingredients it still hits the satisfaction spot.

Ingredients
serves 2

  • 3 eggplant, cut widthways into 1½ cm-thick slices
  • olive oil
  • 250 g haloumi, thickly sliced
  • ½ cup (loosely packed) mint leaves, coarsely chopped 
Tomato vinaigrette
  • 400 g very ripe vine-ripened tomatoes (about 4) coarsely chopped
  • 100 ml extra-virgin olive oil
  • 1 tbsp red wine vinegar

Method

  1. For tomato vinaigrette, purée tomatoes in a food processor,
    pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar and season to taste. If you have a Vitamix you won't have to sieve it!
  2. Preheat a char-grill over medium-high heat. Brush eggplant slices with olive oil and grill, in batches, turning once until cooked through (4-5 minutes each side).
  3. Increase char-grill to high heat, brush haloumi with olive oil, grill until golden (1-2 minutes each side). Arrange with eggplant on serving plates, drizzle with vinaigrette, scatter with mint and serve immediately. YUM :)
source: Gourmet Traveller

Sunday, 25 January 2015

Creamy Avocado Basil Pasta

Pasta tends to be a bit heavy during summer so loving this light sauce that hides a bucketful of spinach but requires no cooking. Handy when you need some carbs for that run or cycle the next morning.

Ingredients
serves 2
takes 15 minutes
  • pasta of choice (I used about 250grams dried pappardelle but this works with any type of pasta including fresh)
  • 2 avocados, peeled
  • 2 cloves garlic, peeled & roughly chopped
  • 1 lemon, juiced
  • large bunch of baby spinach leaves
  • 6 large basil leaves
  • 2 tbsp of olive oil
  • Sea salt & freshly cracked pepper 
  • 1/4 cup starchy water (from the cooked pasta)
  • 2 tbsp freshly grated parmesan cheese, to serve 
Method

  1. Grab a large pot & fill with water, add a pinch of sea salt and bring to the boil. Add pasta and cook according to instructions. Save 1/4 cup of the pasta water then drain.
  2. Into a food processor add the rest of the ingredients with the pasta water. Save the parmesan cheese to serve. Blend everything until smooth. 
  3. Serve the sauce over the warm pasta sprinkled with parmesan cheese and freshly cracked pepper. Enjoy! 


Saturday, 20 December 2014

Creamy lentil vol-au-vents

Vol-au-vents seem so 80s but officially in love with this Yotam Ottolenghi recipe from his cookbook "Plenty". Half way through making these I thought, oops, this is a recipe for starters but the sheet of pastry made about 12 bases which satisfied the two of us nicely. Note to self though, they would make awesome entrees when entertaining, as you can make the topping ahead of time.

Ingredients 
serves 2-3 (as main)
takes about 60 mins 

  • 1 cup puy or green lentils, rinsed
  • 2 bay leaves
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 5 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 cup Greek yogurt
  • 2-3 handfuls of baby spinach, stems trimmed, leaves roughly chopped
  • 1 handful each fresh coriander and mint, picked and roughly chopped
  • Juice of 1 lemon
  • Sea salt and freshly cracked black pepper
  • 1 x sheet of puff pastry
  • dash of milk, to brush pastry

Method

  1. Rinse the lentils first in case there are any little stones,
    then add to a pot with four cups of water and the bay leaves & bring to the boil, then simmer for 15-20 minutes. Rinse in cold water and set aside.
  2. Dry fry the cumin and coriander on a medium heat for two minutes until the aromas are released, then grind. Set aside.
  3. Heat a tablespoon of oil in a pan and gently fry the onion for five minutes, until golden & soft. Add the ground spices and garlic, cook for two minutes, then mix in the lentils. When cool, stir in the yogurt, spinach, herbs, splash of oil, lemon juice and seasoning. Preheat the oven to 180oC.
  4. Unroll the pastry so it's 3mm thick and cut out as many circles as you can get that are roughly about 8cm in diameter. If they are smaller, no worries, means you can have more. 
  5. Place them on a baking sheet & refrigerate for 30 minutes. 
  6. Brush the chilled pastry with milk and bake for 10-15 minutes or until golden on top and underneath. Allow to cool slightly. 
  7. To serve, place a disc on a plate, pile on a heap of lentils so you can just see the edges of the pastry, and drizzle with olive oil. So good!

Tuesday, 25 November 2014

Mushroom, Leek & Israeli Couscous Risotto

That's right, risotto made with Israeli couscous! And, hardly any stirring AND on the table within 30 minutes - bonus for a week day dinner. This was inspired from The Revive Cafe cookbook #4.

Ingredients
serves 2-3
takes 30 minutes

  • 1 cup Israeli couscous
  • 2-3 tbsp olive oil
  • 6 cloves of garlic, peeled & finely chopped or crushed (cut back if you aren't big garlic fans)
  • 2 leeks, sliced
  • 4-6 portobello or flat mushrooms, chopped into chunks
  • 2 tbsp almond meal/flour (ground up almond!)
  • 1 tbsp soy sauce
  • pinch of salt
  • 1/2 cup vegetable stock or water
  • 1 large lemon, juiced & zest
  • parmesan cheese, finely grated
Method
  1. Pour 2 cups of water or stock and 1 cup of couscous into a pot and bring to the boil then lower heat & simmer for about 6-8 minutes. Stir occasionally & check for bite (it is pasta after all). Once cooked, drain and set aside.
  2. While couscous is cooking, heat olive oil in a pot over a medium heat. Add sliced leeks, crushed garlic & sauté until soft - about 8 minutes - then add chopped mushrooms & cook for a few minutes longer. 
  3. Add almond meal & give it a good stir. Add cooked couscous. 
  4. Throw in a pinch of salt & soy sauce, stirring. If it needs more moisture add stock or water.
  5. Take off the heat & add lemon juice, zest, parmesan cheese and a good grind of freshly ground pepper. Enjoy!


Friday, 24 October 2014

Beetroot and Brown Rice Risotto

All my beets are coming up in my wee gardens and this recipe hit the spot. It's a bit messy having to peel the beet but just throw on some rubber gloves. This recipe comes from My Petite Kitchen Cookbook by Eleanor Ozich. Totally recommend grabbing a copy.

Ingredients
serves 4
takes 45 minutes to cook risotto but no stirring required
  • 4 Tbsp butter or olive oil
  • 1 large brown onion, peeled & roughly chopped
  • 4-6 garlic gloves, peeled and roughly chopped
  • 1 cup medium grain brown rice (I used a mix of wild, brown & black rice)
  • 500g peeled & grated beetroot (about 6 medium sizes beets)
  • 3 cups vegetable stock
  • 1/2 block feta, crumbled or parmesan cheese, finely grated
  • fresh thyme leaves, to garnish (or sage etc works too)

Method
  1. Melt 2 Tbsp of the butter in a large pan over a medium heat. Add the onion & garlic and cook stirring occasionally for about 10 minutes until soft and slightly brown.
  2. Add the rice and cook, stirring gently for 5 minutes or until grains are toasted & fragrant.
  3. Reduce the heat to low, add the beetroot, stock & 500ml (2 cups) of water. Simmer uncovered for about 45 minutes, until most of the liquid has been absorbed.
  4. Stir in remaining butter and half the cheese. Add a large pinch of sea salt & freshly ground black pepper.
  5. Divide the risotto among 4 bowls, serve warm sprinkled with thyme and remaining cheese. Enjoy!


Source: My Petite Kitchen Cookbook by Eleanor Ozich

Saturday, 4 October 2014

Palak Paneer

This is one of my favourite Indian dishes, made with paneer, a curd cheese commonly used in Indian cooking, it is cooked in a smooth spinach curry. It's one of those dishes that just looks wrong but tastes oh so right! 

Ingredients
serves 4
takes 40 minutes

for the palak puree:
  • 1 large bunch fresh spinach leaves OR silverbeet washed & roughly chopped (I take the large stems off)
  • 1 or 2 green chilies, deseeded, roughly chopped
  • 2-4 garlic gloves, peeled
  • ½ inch ginger, roughly chopped
for the palak curry: 
  • 2 tbsp oil or coconut oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped 
  • 4-5 garlic gloves, finely chopped 
  • 1 bay leaf
  • 1 can chopped tomatoes
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder 
  • ½ tsp garam masala powder
  • 200g paneer or tofu, cut into 5cm cubes
  • Greek yoghurt or cream for serving
  • Rice or naan bread for serving
Method
To make the spinach puree: 
  1. Place the leaves in a saucepan, sprinkle with rock salt and cover with a small amount of water then boil until it just wilts then drain.
  2. Squeeze most of the water out of the spinach and add to food processor along with the chilli, garlic & ginger and blend until smooth. Set aside.
To make the palak curry: 
  1. Heat oil in a pan over a medium-high heat 
  2. Add cumin seeds, garlic, onion & bay leaf and cook until the onion becomes soft
  3. Stir in the tomatoes, turmeric powder, chilli powder and garam masala and simmer for 10 minutes.
  4. Add the paneer cubes and simmer gently for 5 minutes then add the spinach puree and continue to simmer for another 5 minutes
  5. Serve with yoghurt, rice or naan bread on the side and enjoy!

Friday, 26 September 2014

Parsley Pesto Pasta and Roasted Tomatoes

My little garden has produced an abundance of flat leaf parsley over winter, so far it seems to be the only thing that has done well, and there are only so many things one can do with parsley right? Then I remembered the Broccoli Pesto the wonderful Sarah Wilson from iquitsugar produced and after a bit of googling came up with a parsley version which not only went well with pasta but also scrambled eggs and chicken. I've spent the last week cooking only with ingredients in the cupboards and fridge and this pesto has added so much flavour to otherwise boring dishes.

Ingredients
  • 2 cups packed flat leaf parsley, stems removed
  • 4-6 gloves of garlic, peeled (I love garlic in pesto so if you aren't a fan cut down to 2-3 gloves)
  • 1/4 cup pine nuts or you can use walnuts
  • Lemon - juiced
  • 1/2 cup grated parmesan cheese (we had just stocked up on some amazing sheep cheese from Matatoki Farm and I used something similar to a Parmesan)
  • 2/3 cup olive oil (from Azzuro Groves - the best Olive oil
    around!)
  • sea salt & freshly cracked pepper
  • pasta - I just used dried
  • tomatoes - I used vine as they were on special
  • feta (optional)
Method
  1. Throw all the ingredients except the olive oil into a food processor and blend until a paste forms then gradually add in olive oil. Season and keep in fridge.
  2. Preheat oven to 180oC. Place tomatoes on an oven tray and splash some olive oil over them and season. Bake for around 20 minutes or until they are caramelised and starting to collapse.
  3. Cook pasta according to packet instructions.
  4. Mix the pesto into the drained pasta, crumble in some feta if using and serve with roasted tomatoes on top and a generous ground of fresh black pepper. Enjoy!

Sunday, 10 August 2014

Pumpkin & Haloumi Burgers

My meat loving partner cooked these up and they were better than any meat burger I've had...well except for the ones I've made ;)

serves 4
takes 40 minutes

Ingredients

  • 650g peeled butternut pumpkin, chopped
  • 1/4 cup (60ml) olive oil, plus extra to drizzle
  • 2 teaspoons zaatar
  • 400g can chickpeas, rinsed, drained, mashed with a fork
  • 1 cup (70g) fresh breadcrumbs
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 egg, lightly beaten
  • 200g thick Greek-style yoghurt
  • 1 tablespoon tahini
  • Finely grated zest of 1 lemon, plus 1 tablespoon juice
  • 250g haloumi, sliced
  • 4 bread rolls, toasted
  • Butter lettuce leaves and tomato slices, to serve
Method
  1. Preheat the oven to 220°C.
  2. Place pumpkin on a baking tray, drizzle with oil, scatter with 1 teaspoon zaatar and season. Roast for 20-25 minutes until
    tender and lightly caramelised. Transfer to a bowl and mash to
    a coarse paste with chickpeas, crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.
  3. Meanwhile, combine the yoghurt, tahini and lemon zest and juice in a bowl. Season and set aside until ready to serve.
  4. Heat 2 tablespoons oil in a frypan over medium heat. Fry the patties, turning once, for 6-8 minutes until golden. Keep warm.
  5. Wipe the pan clean, then return to medium heat. Place the remaining 1 tablespoon oil in the frypan, add the haloumi and cook, turning, for 1-2 minutes until golden.
  6. To assemble, spread the bottoms of the toasted rolls with the yoghurt mixture, then top with lettuce, tomato, haloumi, a pumpkin patty and an extra dollop of the yoghurt mixture. Sprinkle with remaining 1 teaspoon zaatar, then replace the roll tops and serve immediately. Enjoy!
from Delicious

Tofu and Pumpkin Laksa

Love, love, love this quick laksa from Donna Hay. It's worth splashing out on a good quality laksa paste.

serves 4
takes 20 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • ⅔ cup (185g) store-bought laksa paste
  • 2 cups (500ml) chicken stock 
  • 2 x 400ml cans coconut milk 
  • 2 tablespoons fish sauce 
  • 800g pumpkin, peeled and sliced 
  • 400g broccolini, trimmed and chopped 
  • 250g dried vermicelli noodles, cooked 
  • 300g silken tofu, sliced 
  • 4 spring onions, thinly sliced 
  • 1 cup fresh coriander (cilantro) leaves, roughly chopped 
  • 1-2 long red chillies, finely sliced (take seeds out for less heat)
Method
  1. Heat the oil in a large saucepan over high heat. 
  2. Add the laksa paste and cook for 1 minute. 
  3. Add the stock, coconut milk and fish sauce and bring to the boil. 
  4. Add the pumpkin and cook for 12 minutes or until tender. 
  5. Add the broccolini and cook for a further 2 minutes or until tender. 
  6. Divide the noodles between bowls and spoon over the soup. 
  7. Top with the tofu, green onion, coriander and chilli to serve. Enjoy!

Roast Vege Frittata

I love how this recipe uses spinach leaves to line the dish, feels like you are sneaking one more vegetable in to a dish already packed with them. Use any seasonal root vegetables like parsnip instead of carrots (or in addition to), beetroot, potatoes, swede etc. 

serves 4
takes 40 minutes


Ingredients
  • 2 cups of fresh spinach leaves (I used baby)
  • 1/4 pumpkin or squash
  • 1 large kumara or potato
  • 2 large carrots or parsnips
  • 2-4 garlic cloves, crushed
  • 4 free range eggs
  • 2 cups of milk or cream
  • pumpkin seeds (optional)
Method
  1. Preheat oven to 180oC
  2. Spray a quiche dish with oil and line with the spinach leaves, set aside.
  3. Peel & chop the pumpkin, kumara & carrots into bite sized pieces, about 2 cm. Place on a roasting dish with the crushed garlic, season, add a dollop of olive oil and bake until vegetables are tender, about 20 minutes. You can chop the vegetables into smaller chunks to speed up roasting time. Cool then place into spinach lined quiche dish.
  4. Whisk eggs & milk together and pour over vegetables. Sprinkle with pumpkin seeds if using.
  5. Cook for 20-30 minutes or until set and starting to turn golden. Enjoy!

Inspired by mindfood.com

Saturday, 14 December 2013

Pea and Spinach Frittata

Another goodie from kiwi chef, Annabel Langbein. The only change I made was adding more feta and spinach plus I don't cook the spinach.

Ingredients
serves 4
takes 30 minutes
  • 8 free range eggs
  • 1 cup frozen peas, defrosted
  • 1-2 cups baby spinach leaves, chopped
  • 200g feta, crumbled
  • sea salt & freshly cracked pepper
  • 10 mint leaves
  • 1 tsp olive oil
Method
  1. Add eggs, peas, spinach, half the feta, seasoning and mint to a
    bowl, whisking to mix.
  2. Heat oil in a heavy based frypan that is oven friendly and add
    egg mixture. Cook over a low/medium heat for 15-20 minutes until the sides are just set.
  3. Cook about 15cm below a preheated grill until set and starting to puff, about 5-8 minutes.
  4. Allow to cool in pan then serve large wedges. Enjoy!

Tuesday, 26 November 2013

Creamy Bean and Avocado Wrap

Don't feel like hanging over a hot oven in this weather? Neither did I so a quick yummy wrap was on the menu. Use whatever you have on hand for the filling. I made coleslaw as there were bits and pieces hiding in the back of the fridge. You could use kidney or black beans as well.

Ingredients
serves 2
takes 20 minutes
  • 2 cups shredded cabbage, red/white or bit of both
  • 1 medium carrot, grated
  • 1/4 small fennel bulb, finely sliced (optional as it's going out of season)
  • 1 small red apple, grated
  • 1/4 cup chopped fresh coriander
  • 1/4 cup of mayonnaise
  • 1 can white beans, rinsed
  • 1-2 ripe avocados
  • 2 tsp spicy harissa paste or chopped up chilli - something to give the bean mixture a kick
  • 4 wholewheat wraps, or tortillas
Method
  1. Finely chop the cabbage and coriander, grate the carrot & apple, slice the fennel, toss to combine with mayonnaise.
  2. Mash beans and avocado in another bowl with a potato masher or fork. Stir through some harissa paste to taste.
  3. To assemble the wraps, spread the bean-avocado mixture onto a wrap and top with the cabbage-carrot slaw. Roll up & enjoy!