Jul 312010
 

Empty pasta aisles in the supermarket remind us how much we love a Mediterranean diet. So, it's good to know that yummy alternatives to pasta have also been with us for a long time. Pasta-less meals can include any of the following healthy options.

1. Creamed cauliflower (aka mashed cauliflower). Creamed cauliflower appears to offer all the bonuses of comfort food, with few of the calories and more of the nutrition. Steam cauliflower florets until tender, then blend in food processor or mash, together with your preferred flavourings. Add salt & pepper, olive oil, butter or sour cream. Optionally add a little crushed garlic, some coriander seeds, dried/fresh parsley or other herbs. Tip: drizzle olive oil in slowly while the food processor or mashing is happening for a lighter, 'fluffier' outcome.

2. Zucchini fettuccini. Peel fresh zucchini lengthways into long strips to any width you like and dress with lemon juice, olive oil, herbs, salt and pepper. Eat hot or cold.

3. Polenta, coarse, fine, or instant. A time-honoured staple, polenta is traditionally cooked in a pot on the stove, with the ingredients for success being some salt, herbs or butter (and/or cheese when we are feeling particularly indulgent). Remember that the coarser the polenta, the fuller the flavour. Serve straight into a bowl and top with bolognaise, ratatouille, osso buco, lentils, or any other casserole-type dish. Another option is to spread into a tray to set, then fry in oil or butter cut as triangles, squares, or chunky 'chips'.

4. Potato or sweet potato. Mashed tatties make a great casserole or pasta sauce under-layer, like polenta.

5. Homemade gnocchi. This is a quick and relatively painless way to bulk up potato and flour options.

6. Make your own pasta. This can be a whole afternoon’s activity during these home-based school holidays and, once the experimenting with vegetable additions in the pasta mix begins, can open the doorway to a whole new world of colours, flavours, and possibilities.

Author

Karen Olsen
Eltham

Jul 302010
 
Ingredients

½ cup butter
1½ cups sugar
2 eggs
1 teaspoon vanilla
½ cup milk
2½ cups of plain flour
5 tablespoons of the best cocoa you can buy
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups grated zucchini including skin

Method

Pre-heat your oven to 160degC.

Squeeze the excess liquid from the grated zucchini (e.g. using a tea towel).

Cream the butter and sugar. Add the eggs one at a time and beat in. Add the sifted dry ingredients, milk and vanilla. Add the zucchini. Mix well.

Pour into a greased or lined 23 x 30 cm tin.

Bake at 160degC for 45 minutes.

Author

Robin Gale-Baker
Macleod

Jul 302010
 
Ingredients

155g chopped dates
125g butter
½ cup sugar
60g crystalised ginger, very finely chopped
3½ cups of cornflakes
300g chocolate, to melt

Method

Stir the dates, chopped butter, sugar and ginger over low heat in a large pan until the dates are soft.

Remove from the heat and add the cornflakes, mixing well.

Press into a lined square brownie or slice tin and refrigerate to set.

Once set, melt the chocolate, and spread over the top. Refrigerate again to set.

Cut into small squares and serve.

Note: Grandma would use 1 cup of drinking chocolate with 125g melted copha to replace the more expensive chocolate.

Author

Megan Goodman
Donvale

Jul 302010
 

[For a full introduction to this recipe, watch their video instructions (5 minutes).]

If you take the minced meat out of Bolognese — arguably the foundation of the whole dish — is it still Bolognese? I’m happy to say that the answer is yes — with the help of some clever ingredients, plant-powered Bolognese can be just as delicious and satisfying as its beefy cousin. The key is to use the right combination of lentils, mushrooms and tofu to give the Bolognese the right mouth-feel.

Be forewarned: the wrong lentils will not hold up to long cooking times and will not give your dish the best flavour. I use black beluga lentils as a key textural element and black lentils (urad dal) to make for a richer dish — one with real substance — and to give it a satisfying creaminess.

Ingredients

2 tablespoons olive oil
1 medium brown onion, diced
1 large carrot
3 stalks celery, roughly chopped
½ cup black beluga lentils
1 cup black lentils (urad dal)
1½ cups mushrooms, sliced
⅔ cup firm tofu, crumbled
750 ml tomato passata
1 cup stock
½ cup cooking wine, red or white
1 teaspoon sugar
1 bunch kale, chopped
1 bunch parsley, chopped
1-2 cups water
3 cloves garlic, chopped
oregano, basil or other herbs (optional)

Method

Saute the onion, celery and carrots in olive oil until they are lightly browned.

Add the remaining ingredients (except the parsley) to your pot and stir to combine them well.

Add 1-2 cups of water, aiming to start with the consistency of chunky tomato soup. Be aware that the lentils will absorb water over time and that the vegetables release water as they break down.

Cooking is done when the lentils are al dente, 30 minutes in a sealed pressure cooker or 45-60 minutes on the stovetop on medium heat. If you’re cooking on a stove, stir occasionally.

Taste the sauce and add salt to taste.

Serve on your favourite pasta and garnish with finely chopped parsley.

Author

Jian Liu & Julian Merkenich
Camberwell

Jul 302010
 

Makes six small oven proof ramekins or one larger pie dish.

Ingredients

1kg diced beef rump (or similar, cheaper cuts may need longer cooking)
375ml beef stock
2 teaspoons olive oil
1 large brown onion
2 cloves of garlic crushed
2 tablespoons tomato paste
375ml red wine
200g mushrooms
2 tablespoons plain flour
2 carrots diced
2 tablespoons each of fresh thyme and parsley
plus 6 sprigs of thyme extra
2 sheets puff pastry
milk to glaze

Method

In a heavy pan or pot, cook the onion in oil over a low heat until translucent.

Add the garlic and beef to brown.

Add the flour, stock, tomato paste and red wine and bring to boil.

Reduce to simmer and add the remaining vegetables and the thyme.

Cover with a lid and simmer 30 minutes.

Remove the lid and cook for another 30 minutes until thickened.

Stir through the parsley and divide the mixture into ramekins to cool.

When cooled, cut the puff pastry into squares and cover. Cut a small cross in the middle of the pastry and insert the thyme sprig. Glaze the pastry with milk. Bake for 20-30 minutes in oven at 200degC.

Author

Megan Goodman
Donvale

Jul 302010
 

This recipe is for when you make marmalade and it turns into a runny mess so you need to find something to do with it.

Ingredients

450 grams runny marmalade (any type is fine)
900 grams white sugar
a little unsalted butter or treacle (optional)
chopped nuts (optional)

Utensils

A medium-sized heavy bottom pan.
A wooden stirring spoon.
An accurate candy thermometer (desirable as sugar is a bit unforgiving).
A pan or tray to pour the mix into.

Method

Dump the runny marmalade into the pan and gently heat to a slow bubble – about 10 minutes.

Add the sugar and mix gently and then let it slowly heat to 154degC. Watch the temperature rise. It will take about half an hour but as soon as it reaches 154degC, take it off the stove or you will have dark set glue! Don’t stir too much or it will crystallise. It will foam up as it gets near the required temperature.

Using heavy gloves or an oven cloth, pour the mix gently into the setting pan and allow it to cool for about 10 minutes.

After about 10-15 minutes, using a heavy knife, make indentations into the mix about the size of a single tablet of chocolate. If the indentations fill up, wait a few more minutes and then do it again.

Sugar cools very slowly so give it a good couple of hours and then remove the mix from the pan using a spatula or similar. Put it on a wooden or strong table surface and break the mix up into units. If you can’t break it up, put the whole thing in the fridge for an hour and then try again.

After the toffee has been cut up, lay the pieces into a plastic shallow container, dust with icing sugar (to keep the pieces from sticking together) and store in the fridge to keep it hard.

Note that you can sprinkle some chopped nuts over the hot mix on the slab or even dust it with cocoa. It helps to push the nuts down into the toffee with the back of a wet spoon but you will need to wait until the mix is a little set or they just pop out again!

Also note that sugar absorbs water so it can start to get a bit sticky if you leave it in a warm room. If that happens, just put it back into the fridge.

Author

Lachlan Shackleton-Fergus
Wonga Park

Jul 292010
 
Ingredients

about a half tablespoon rosemary and thyme, finely chopped, and a few rosemary flowers
100g butter, diced
150g plain flour
½ teaspoon paprika (smoked is nice)
1 egg
80g grated cheese
1 tablespoon water
pinch of salt and pepper to taste

Method

Heat the oven to 180degC.

Place the butter, flour, cheese, salt and pepper in a food processor and mix until the butter has been incorporated.

Add water and process to just bring the mix together into a soft dough.

Roll into balls and press onto a lined baking tray (as for biscuits).

Brush with lightly beaten egg and scatter with herbs and flowers.

Bake for about 10 minutes or until just coloured.

Cool on tray for about 2 mins then move to a rack.

Author

Megan Goodman
Donvale

Jul 292010
 
Ingredients

6 small apples
⅓ cup brown sugar
½ cup of currents or sultanas
1 tablespoon honey
6 teaspoons butter
1 teaspoon cinnamon
1 cup boiling water

Method

Cut a hole in each apple by carving out the core, ensuring that you leave the bottom 2 cm intact.

Place the apples in an oven proof dish so that they sit upright. Mix the sugar, cinnamon, honey and fruit and then divide between each apple hole. Top each filled hole with a teaspoon or so of the butter. Add water to the bottom of a baking dish and cook at 180degCc for about 40 minutes or until the apples are just soft.

When serving, coat the apples with some of the syrup left in the dish.

Author

Megan Goodman
Donvale

Jul 292010
 
Ingredients

300g cooked shredded chicken (left over roast chicken is ideal)
1½ litre good quality chicken stock
100g rice
1 brown onion, diced
1 potato, diced
2 sticks celery, diced
2 large carrots, diced
1 teaspoon mixed herbs (dried)
1 teaspoon thyme (dried) or a few fresh sprigs
a large bunch of parsley, chopped finely
a little olive oil
salt and pepper to taste

Method

Fry the onion in a little olive oil until just translucent.

Add the carrots, celery, potato and herbs and fry for 2-3 minutes.

Add the stock and bring to a boil.

Reduce to simmer and cook for about 10-15 minutes until the vegetables are just starting to soften. Add the rice. Continue to simmer until the rice is almost done.

Add the cooked chicken and parsley to heat through.

Add salt and pepper to taste.

Freezes well.

Author

Megan Goodman
Donvale

Jul 292010
 
Ingredients

340g butter
120g icing sugar
120g custard powder, sifted
340g plain flour

The icing
4 tablespoons icing sugar
1 tablespoon soft butter
1 teaspoon vanilla essence
a little water

Method

Cream the butter and icing sugar.

Add the sifted custard powder and flour a little at a time and mix well into a dough. Roll into small balls, flatten slightly on a tray and press down with a fork.

Bake for 15-20 minutes at 160degC. Cool on trays.

Make the icing by mixing all ingredients together, adding water a little at a time until the icing is spreadable but not too runny.

Ice one biscuit and top with a second.

Author

Megan Goodman
Donvale

Jul 292010
 
Ingredients

500g diced and lightly steamed vegetables from the garden (so that they are only just soft)
2 potatoes, lightly steamed
1 small leek, finely sliced
olive oil
3 rashers bacon, trimmed
5 eggs
200ml cream
100g grated cheese
salt and pepper
puff pastry sheets x 2

Method

Pre-heat oven to 200degC. Fry the leek in a little olive oil until soft. Cool.

Grease a pie dish/tin. Line with the puff pastry and blind bake with pie weight until it just starts to puff (about 15 minutes).

Cool and add all the vegetables and leek.

Mix together the eggs, cream, cheese salt and pepper and pour over the vegetables.

Lay the bacon rashers across the top and top with pastry sheet.

Bake for a further 30-40 minutes until the pastry is golden.

Author

Megan Goodman
Donvale

Jul 292010
 

Chickpea flour is popularly known as besan in India and is widely used in cooking. It is gluten free and can be used for flatbread, a variety of snacks, sweets and even as a binding agent for marinade.

Ingredients

2 cups chickpea flour (aka besan)
2 tablespoons oil
2 tablespoons yogurt
1 teaspoon salt
½ cup coriander leaves, chopped
1 teaspoon chilli powder (optional)
1 teaspoon ajowan seeds (aka carom seeds)
¼ cup of water, use as needed
¼ cup rice flour for rolling the roti
2 tablespoons butter or ghee for cooking (clarified butter)

Method

Combine all the dry ingredients in a bowl mix well. Add the oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.

Put the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes.

Divide the dough in 6 equal parts. Make them in smooth balls.

Take one ball and press it in rice flour from both sides and then roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.

Cook it on the medium flame on a heated pan. Turn sides and cook on both sides till the light brown spots appear.

Add ghee/oil and cook the roti.

Consume it hot or, if consuming later, keep it wrapped in foil as it will dry quickly.

Enjoy with yogurt dip.

Author

Ritika Mahajan
Cook Indian By The Creek
Diamond Creek

Jul 282010
 
Ingredients

1 bunch rhubarb (about 750g)
1 cup orange juice
1 piece of orange peel
½ a vanilla pod (or a little vanilla paste)
1 tablespoon brown sugar

Method

Slice rhubarb into pieces about 5cm long and arrange in a single layer in an ovenproof dish.

Add the peel and vanilla, sprinkle over sugar and then pour over orange juice.

Bake at 160degC for 30-40 minutes or until rhubarb is soft but still retains its shape.

Author

Megan Goodman
Donvale

Jul 282010
 
Ingredients

1Kg of fruit cut in halves
4 cups of water
4 cups of sugar
zest of one lemon
juice of 2 lemons
1 tablespoon of vinegar
1 teaspoon of salt

Method

To sterilise jars, wash them in soapy water, rinse and drain and then place them in a cold oven set to 110degC. When that temperature is reached, turn off the oven and leave the jars for 10 minutes. Make your jam at the same time so that you are ladling hot jam into hot jars.

Wash the fruit and cut it up.

Simmer the fruit in some water for 40 minutes.

Strain to remove the skin and seeds. The liquid may look quite grey and unappealing but the moment you add sugar it will turn to a clear, golden jam.

Add the rest of the ingredients and raise the heat to medium until the sugar dissolves, and then boil the mix for about 25-30 minutes until it thickens or reaches what is called the ‘setting point when the fruit turns to jam.

Test whether the setting point has been reached by dropping a teaspoon of the mix on a saucer that has had 15 minutes in the freezer. After 5 minutes on the plate, draw a spoon through it and it should wrinkle. If not, boil it a bit more and test again.

Author

Robin Gale-Baker
MacLeod

Jul 282010
 
Ingredients

1Kg of ripe persimmon pulp
700 grams of brown sugar
zest of 2 lemons
juice of half a lemon
100 ml of water

Method

To sterilise jars, wash them in soapy water, rinse and drain and then place them in a cold oven set to 110degC. When that temperature is reached, turn off the oven and leave the jars for 10 minutes. Make your jam at the same time so that you are ladling hot jam into hot jars.

Wash the fruit and scoop out the pulp.

Simmer the pulp in some water or lemon juice for 30 minutes. Add the sugar and raise the heat to medium until the sugar dissolves, and then boil the mix for about 25-30 minutes until it thickens or reaches what is called the ‘setting point when the fruit turns to jam.

Test whether the setting point has been reached by dropping a teaspoon of the mix on a saucer that has had 15 minutes in the freezer. After 5 minutes on the plate, draw a spoon through it and it should wrinkle. If not, boil it a bit more and test again.

Tip: if you want to make it a spiced jam, add in a cinnamon stick and a star anise (which you remove before bottling).

Author

Robin Gale-Baker
MacLeod

Jul 282010
 
Ingredients

1½ cups of slivered or flaked almonds
1½ cups of gluten free cornflakes
½ cup dried cranberries
½ cup sultanas
2 teaspoons orange zest (finely grated)
pinch of salt
½ cup caster sugar
2 tablespoons golden syrup
2 tablespoons gluten-free plain flour
100g butter

Method

200g of gluten-free dark chocolate suitable for melting

Mix all the dry ingredients (including the dried fruit and zest) except the sugar in a large bowl.

Melt the butter, sugar and golden syrup in a saucepan until the sugar is dissolved. Add the flour and cook for 1-2 minutes then remove from the heat.

Add the butter mixture to the dry ingredients a bit at a time until well coated and sticking together. Place small mounds on a lined baking tray or use a greased and lined patty pan tin or muffin pan. Compress/ press each mound a little to condense the ingredients and help them stick together.

Bake at 180degC for 15 minutes. Cool on trays.

Once cool, melt the chocolate and dip each biscuit on one side and allow the chocolate to set.

Note: It is important to use baking paper or the biscuits will stick.

You can substitute ingredients easily; for example, I have used gluten-free pretzels crushed for about ½ cup of the cornflakes.

Author

Megan Goodman
Donvale

Jul 282010
 
Ingredients

1 cup grated beetroot
1 cup onion sliced
1 cup rice
1 lemon zest and juice
½ cup nuts (peanut/almond/macadamia)
1 teaspoon mustard seeds
½ teaspoon chilli flakes (optional)
7-8 curry leaves (fresh or dried)(optional)
2 tablespoons oil
2 teaspoons salt

Method

Cook the rice.

In a pan, heat the oil. When it is hot, add the mustard seeds, chilli flakes and nuts.

Saute nicely until the nuts are slightly brown. Add the onions and saute until translucent.

Add the salt and beetroot. Cover it and let it cook for 5 minutes.

Add half of the cooked rice and mix well with the beetroot.

Add the lemon zest and lemon juice.

Before serving, mix half of the remaining cooked white rice into the beetroot rice. This creates different shades of pink rice.

If you don’t have mustard seeds, just use fresh garlic.

Sprinkle some fresh coriander or parsley and serve.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 282010
 
Ingredients

1 red onion, finely sliced
3 cloves of garlic, crushed
1 teaspoon each ground cinnamon, all spice, coriander and cumin
400g can chickpeas, drained
spinach leaves

Method

Fry the onion and garlic in a little olive oil until soft.

Add the spices and chickpeas and fry gently until the chickpeas have a little colour.

Add the spinach near the end to soften.

Serve warm.

Author

Megan Goodman
Donvale

Jul 282010
 
Ingredients

1¼ cups self-raising flour
½ cup caster sugar
⅔ cup milk
1 egg
⅓ cup vegetable oil
1 teaspoon vanilla
around 200g of frozen berries

Method

Mix the vegetable oil, egg and milk together then add to the dry ingredients. Mix well.

Add the vanilla.

Fold through the frozen berries (gently so that the mix does not discolour).

Add to oiled muffin pan or use patty pans/ muffin liners. Bake at 180degC for around 20 minutes.

This recipe is very flexible. You can substitute any chopped fruit for the berries or use things like chocolate chips. You can use wholemeal self-raising flour instead. You can add things like flaked almonds or a sprinkle of raw sugar to the top before baking.

Author

Megan Goodman
Donvale

Jul 282010
 
Ingredients

1 cup semolina
2 cups tomatoes, diced
1 cup onion
1 cup capsicum, diced
2 teaspoons mustard seeds
1 tablespoon coriander powder
2 tablespoons fennel powder
1 teaspoon chilli flakes (optional)
2 teaspoons salt
2 cups water
2 tablespoons oil
fresh coriander, for garnish
lemon, for taste

Method

Roast the semolina in 1 tablespoon of oil. Remove.

In the hot oil, add the mustard seeds, chilli flakes and coriander powder. Then add the fennel powder.

Add the onions and saute for a minute.

Add the veggies and saute for a minute.

Add then salt. Then add the roasted semolina. Then mix well.

Add water and cover with a lid. Let it cook for 5 minutes.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 282010
 
Ingredients

1 medium eggplant
1 lemon
1 garlic clove
1 tomato
½ onion, preferably red onion (optional)
2-3 tablespoons tahini
chopped parsley or coriander
salt to taste

Method

Roast the eggplant on a fire or flame.

When it is cooked through inside, place in a bowl and cover it.

Meanwhile, finely chop all the veggies.

Peel and remove the burnt skin of eggplant. Mash the burnt eggplant and add all the other ingredients. Mix well.

Garnish with coriander/parsley.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 282010
 
Ingredients

1 cup nuts (macadamia, cashews or almonds), soaked overnight (they give a smooth blend if soaked)

salt to taste

1 clove garlic

½ cup fresh or dry herbs (dill, oregano, rosemary or basil)

1 lemon or lime

Vinegar or apple cider vinegar (optional), recommended if preparing a large batch and storing for a long period

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Green or red chillies (optional)

Method

Blend the nuts, garlic, salt, lemon/lime juice, vinegar and chillies (if using).

If using dry herbs, blend and add to the mixture.

If using fresh herbs, chopped very finely and add to the mixture just before serving.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 282010
 
Ingredients

Base (and top)
1 packet of lattice biscuits

Filling
300ml of strained passionfruit pulp (no seeds)
2 cups water
¾ cup sugar
100g custard powder
1 teaspoon gelatine

Icing
1 cup icing sugar
1 teaspoon soft butter
1 tablespoon passionfruit pulp (with seeds)
a little hot water

Method

In a 20cm square tin, arrange a layer of the lattice biscuits as the base.

In a small pot, mix the custard powder with a bit of the water to form a paste then add the remaining water, sugar and strained passionfruit pulp and stir over gentle heat until it starts to thicken.

Dissolve gelatine in a little water and add to the custard, stir well and pour over the base.

Arrange a second layer of lattice biscuits on top. Refrigerate until set.

Make the icing by adding the icing sugar to a bowl and the butter on top. Mix the icing ingredients together, being very careful with the amount of water you add – just enough to bring the icing together to a spreadable consistency.

Smooth the icing over top layer of lattice biscuits and set. Cut into squares using the biscuits as a grid.

Author

Megan Goodman
Donvale

Jul 282010
 

Serves 6.

This is my version of the Korean yukgaejang.

Ingredients

1½ kg beef bone for broth
500g beef rump steak (if beef bone doesn’t have much meat)
2 onions
1 bag of silverbeet
1 leek or 5 spring onions or 2 onions
4 garlic glove, crushed
2 tablespoons dried red chilli
3 tablespoons grapeseed oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon black pepper, ground
salt for season
fish sauce

Method

Make the beef broth. Clean the beef bones in cold water. Boil up the beef bones, the onions half cut and 5 litres cold water in a stock pot. Skim off scum and shimmer for 2-3 hours until the meat pulling apart.

Remove the stock pot from the heat, drain the stock and set aside.

When the meat cools down, discard the bones and fat, keeping the lean meaty part. Shred the meat and add the soy sauce, sesame oil and cracked black paper for seasoning. Set aside.

Clean the silverbeet and leek and chop to small pieces.

To make the chilli oil, fry the grapeseed oil and red chilli powder in a pot for 2-3 minutes.

Add the beef both and boil up. When boiling, add the chopped leek, garlic and stock of silverbeet. Cook for 5 minutes until soft.

Add the seasoned shredded beef meat and silverbeet leafy parts. Cook for 15-20 minutes or until everything comes together.

Taste and season with fish sauce and salt. Serve with steamed rice.

Author

Angela Cheung
Macleod

Jul 272010
 
Ingredients

2 cups butternut squash, steamed/cooked
⅓ cup cashews, soaked 6-8 hours
2 garlic cloves
1 cup low sodium vegetable broth
¼ cup nutritional yeast
salt and pepper, to taste

If you forget to soak the cashews, just boil them in water for 10 minutes.

Method

Dice and steam your butternut squash until it is soft.

Add all the ingredients into your high-speed blender and blend until smooth.

Use as a dipping sauce, curry base, pasta sauce etc. Add chilli flakes, pepper, steamed spinach and other veggies as desired.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 272010
 
Ingredients

cos lettuce
100g pickled red grapes
100g walnuts, finely diced
equal parts olive or walnut oil and fresh orange juice
1 teaspoon mustard
salt and pepper to taste

Method

To make the dressing, mix the oil and orange juice in equal parts. Add the mustard and blend well.

Arrange the lettuce on a plate, sprinkle with the grapes and walnuts.

Pour the dressing over the lettuce. Add salt and pepper to taste.

Author

Megan Goodman
Donvale

Jul 272010
 
Ingredients

500g red grapes (seedless)
1 cup apple cider vinegar
¼ cup water
1 cup sugar
2-3 cloves
½ teaspoon black peppercorns
¼ teaspoon mustard seeds
½ a vanilla pod

Method

Carefully trim the stem ends from the grapes by slicing the ends neatly and pack into sterilised jars.

Add the water, vinegar and sugar in pan and bring to boil.

Add the spices and vanilla bean and remove from the heat.

Pour the hot vinegar mixture over the grapes and seal the jars.

Author

Megan Goodman
Donvale

Jul 272010
 

h5>Ingredients

2 tablespoons butter
½ cup onion
3-4 cloves of garlic very finely chopped
1 cup good chicken stock
1 cup white wine
¼ cup cream
¼ cup lemon juice
salt and pepper to taste
1 tablespoon of fresh tarragon

Method

Melt the butter in a medium sized saucepan over medium heat then add the onion and garlic, reduce the heat to low and saute until the onion is soft.

Add the chicken stock and wine, stir and increase the heat to medium-high and simmer until reduced by about half (about 10 minutes).

Reduce the heat and add the cream, lemon juice and salt and pepper, stirring gently and simmer for a further 3-5 minutes.

Remove from heat and add tarragon.

Author

Megan Goodman
Donvale

Jul 272010
 
Ingredients

1½ kg zucchini, sliced
2 small onions, sliced
1 small red capsicum, sliced finely
¼ cup salt
water
2 cups white vinegar
2 cups sugar
1 tablespoon celery seed
1 tablespoon turmeric
2 teaspoons mustard seed

Method

Place the vegetables in a large bowl and cover with cold water. Add salt and let stand for 2 hours.

Drain the vegetables and set aside.

Place the remaining ingredients in a large saucepan and bring to the boil for 1-2 minutes.

Add the vegetables and let stand in a pot for a further 2 hours.

Bring back to the boil and then pack into sterilised jars and seal.

Author

Megan Goodman
Donvale

Jul 262010
 
Ingredients

350g potatoes, peeled and cubed
350g onions, diced
2 leeks, washed and diced
1½ litres good quality chicken or vegetable stock
500g peas
Salt and pepper to taste

Method

Fry the onions and leeks in a little oil for 2-4 minutes then add the potatoes and fry for 2-3 minutes.

Add the stock and cook until the potatoes soften. Add the peas and bring to the boil quickly. When the peas are just done, remove from heat.

Blend and season to taste.

Can be served with a little cream.

Author

Megan Goodman
Donvale

Jul 262010
 
Ingredients

1 kg fresh beetroot
1 cup sugar
4 cups white vinegar
1 teaspoon ground cinnamon
1 teaspoon mixed spice
about 8 cloves
about 10 peppercorns
1 teaspoon salt

Method

Cook the beetroot in boiling water until just soft. Run under cold water and peel then slice and pack into sterilised jars.

Add all other ingredients to a medium saucepan and bring to the boil. Remove from heat and allow to cool for about 30 minutes. Pour over beetroot (ensuring its covered) and seal.

Keep refrigerated.

Author

Megan Goodman
Donvale

Jul 262010
 
Ingredients

2 handfuls of purslane, torn into small pieces (use lettuce and baby spinach if you can’t find purslane)
5 tomatoes, diced
3 Lebanese cucumbers, diced
1 bunch radishes, tops removed, thinly sliced
1 bunch mint, leaves picked
1 small bunch flat-leaf parsley, leaves picked
2 flat breads, oven dried and crisped, broken up
½ pomegranate, seeds removed (optional)

The dressing
5 lemons, juiced
2 teaspoons sumac
2 garlic cloves, minced
1 teaspoon salt
80 ml (⅓ cup) olive oil

Method

Combine all the dressing ingredients, stir well, and place in the bottom of a large bowl.

Add all the salad ingredients, except the bread, and mix well with hands.

Add the thicker pieces of bread and give them 10 minutes to soak up the dressing.

Just before serving, sprinkle with the remaining smaller bits of crispy bread.

Author

Catharine Nederveen
Kangaroo Ground

Jul 262010
 
Ingredients

2 green and 2 yellow zucchinis (or whatever you have), very thinly sliced lengthways into ribbons
1 teaspoon finely chopped tarragon or other herb (e.g. savoury)
1 tablespoon olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste
¼ cup pine nuts
Shaved parmesan cheese to serve (optional)

Method

Lightly toast the pine nuts in a frypan.

Mix together the herbs, olive oil, vinegar and salt and pepper in a jar to make a dressing.

Place the zucchini on a serving platter/bowl and toss with dressing. Leave for 10-15 mins until the zucchini starts to soften.

Sprinkle over with the pine nuts and and parmesan.

Author

Megan Goodman
Donvale

Jul 262010
 

Making iced tea with lemon myrtle, rosehips, jasmine, and hibiscus is a simple and delicious way to cool off during the summer months. The combination of these ingredients creates a unique flavour that is sure to please.

Ingredients

4 tablespoons of dried lemon myrtle leaves
2 tablespoons of dried rosehips
2 tablespoons of dried jasmine
2 tablespoons of dried hibiscus
6 cups of cold water
4 tablespoons of honey (optional)

Method

Place the dried herbs in a large pot and add 6 cups of cold water.

Bring the mixture to a boil over medium-high heat, and then reduce the heat to low and simmer for 15 minutes.

Strain the mixture, discarding the solids, and pour the liquid into a large pitcher.

Add honey to the pitcher if desired for sweetness.

Place the pitcher in the refrigerator to cool for several hours.

Serve the iced tea over ice and garnish with lemon slices and mint leaves if desired.

Author

Angela Snyder
The Food School Yarra Valley
Mount Evelyn

Jul 262010
 

Sauerkraut is just salt and cabbage, with the fermentation of the natural sugar in the cabbage being done by the lactic acid bacteria that are in the air and on your hands. It’s best eaten raw as a side dish. You can also add small amounts of the juice to foods without cooking them, as this is meant to be a good inoculant for your gut health.

My Russian grandma used to make a barrel of sauerkraut each autumn in the old days to last the family till next year – she liked it so much that one year she ate it all soon after she made it – her husband was a bit shocked when he realised where the sauerkraut had disappeared to. Unfortunately my darling grandma’s description of how to make sauerkraut were really inadequate for a beginner, so I created a stinking mess in an enamel bowl that put me off for a long while.

But, actually, it’s not that hard. When done successfully, a sour, anaerobic fermentation is created and the resulting kraut is meant to last you all winter in cold climates when fresh veggies are less available

Ingredients

Cabbage
Salt (Use a pure fine ground salt with no additives. Sea salt is great as it has added minerals.)
Caraway seeds, juniper berries or peppercorns (all optional)
A small amount of grated carrot or beetroot (optional)

I have read that 2-3% salt by weight is recommended but the quantities in recipes vary a lot, so don’t concern yourself too much. 1 tablespoon of salt is around 18g so 2-4% by weight is 1-1½ tablespoons of salt to 1kg cabbage. Most cabbages are 2-3kg whole weight, but you don’t use the outer leaves or the core.

Method

You will need a strong glass jar or the glass may crack as you need to press down the cabbage to exclude as much air as possible. A pickle jar is usually strong enough. The ideal shape is tall and narrow, but you should be able to get your hand down into it to pack the kraut in.

You will also need some weights to hold down the leaf – small glass jars or a clean rock would do.

Before you start cutting the cabbage, peel off any damaged outer leaves and save a good leaf to weigh down the kraut.

Cut the cabbage into halves, then quarters, then shred it into long thin strips (but don’t use the core). Then salt it and pummel it for 5-10 minutes until it softens; (a blunt ended rolling pin is good for this). It lets out some juice (some recipes say allow it to sit to let out more juice too).

You can add a teaspoon of caraway seeds or a few juniper berries. Peppercorns are good too.

Then squeeze balls of the mix in your hand to squeeze out some juice and pack it down tightly into a jar, making sure you keep all the liquid. As you pack in each layer of cabbage, tamp it down with a tamper or rolling pin. Leave at least 8cm space on top. Cover with the strained liquid as you don’t want any floaty bit of cabbage.

Place a cabbage leaf on top to stop air getting in contact with the kraut, put a little bowl, jar or weight on it to hold the cabbage leaf down, and loosely screw on the lid, keeping all the cabbage under the liquid as far as possible and discarding of any floaty bits of cabbage that have come up.

Don’t over-fill the jar as the fermentation produces carbon dioxide and may bubble over, (about an 8 cm gap up the top is good). Also put a dish under it to catch juices as it often bubbles over.

Leave to ferment for 3-5 days. A good temperature for fermentation is about 18 degrees C, so on top of the fridge in your kitchen is ideal; not too hot and not too cold. Open the jar once a day to burp it and let off the excess carbon dioxide. You may also need to press the cabbage down to release bubbles that have formed in the mix so that the juice doesn’t overflow.

Taste the juice and, if it is sour enough, put it in the fridge. , It should just have a sour cabbagey smell – no unpleasant odours. You can keep it in the fridge for months.

Variants:
www.paleoleap.com/fermented-food-recipes.
www.thehealthychef.com/blogs/recipes/polish-sauerkraut.
www.bbcgoodfood.com/recipes/simple-sauerkraut.

Author

Marina Bistrin
Macleod

Jul 252010
 
Ingredients

500g rolled oats
150g sunflower seeds
150g pumpkin seeds
200g almonds, chopped (or flaked or slivered)
100g pecans, chopped (or other nuts of your choice)
50g of seeds (I use linseed, chia, sesame or whatever I have in the pantry)
1 teaspoon cinnamon (or to taste)
½ teaspoon nutmeg
150ml sunflower oil or other light oil (not olive)
150ml maple syrup
200g dried fruit

Method

In a large bowl, mix all the ingredients other than the dried fruit until lightly coated in the oil and syrup.

Spread out on baking paper on trays about 1-2cm thick. Bake at 160degC for about 15 minutes, using a spoon to stir, and turn over the muesli on each tray about halfway through cooking time. Turn off oven and leave the trays in to cool (alternatively, cook for about a further 10mins and cool out of the oven).

When cool, you can add any dried fruit if desired and stir through before storing in airtight container (do not add the dried fruit upfront as it will harden too much in the oven).

Author

Megan Goodman
Donvale

Jul 252010
 
Ingredients

250g plain flour (sifted)
2 tsp baking powder
3 over-ripe bananas
125g butter
160g caster sugar
2 eggs
1 teaspoon vanilla
50g chopped walnuts or pecans
a pinch of salt

Method

Cream the butter and sugar.

Add the eggs one at a time, beating well after each.

Add the vanilla and bananas. Then fold in the sifted flour, baking powder and salt and nuts.

Bake in loaf tin for around 45-50 minutes at 180degC. Cool slightly in tin before turning out.

Author

Megan Goodman
Donvale

Jul 252010
 

In this recipe, the traditional ingredients of boiled egg, prawn crackers and fish sauce are replaced by lightly fried chickpeas, rice noodles and soy sauce respectively.

The steamed ingredients

Ingredients
Cauliflower, chopped into small chunks
Potatoes, chopped into small chunks

Prepare a steamer.

Steam the cauliflower and potato for 20 minutes.

The fresh ingredients

Ingredients
4 small tomatoes, cut into small cubes
1 medium carrot, shredded
1 small head cabbage, shredded
½ medium red onion, thinly sliced
1 bunch spring onions, sliced

Prepare all of the fresh ingredients.

The fried ingredients

Ingredients
2 pieces dry tofu
½ cup chickpeas
½ cup oil
2 sticks rice noodles

Break up the rice noodles into 1 inch lengths.

Heat the oil in a large wok. You may want to angle the wok slightly to make the pool of oil deeper. If you place a chopstick into the oil and it bubbles, then you’re ready.

Throw a handful of broken noodles at a time into the oil and wait a few seconds for them to puff. Place the fried noodles onto your skillet to soak up any residual oil.

Remove the noodles from the skillet, put it over medium heat, and fry the tofu and chickpeas.

The sauce

Ingredients
½ medium onion, finely diced
2 cloves garlic, sliced
1 small chilli, sliced
¾ cup peanut butter
2 tablespoons soy sauce
½ cup coconut milk (or any plant-based milk)
1 teaspoon sugar
3 tablespoons lime juice (or lemon juice)

Place the onion, garlic and chilli (i.e. the aromatics) into a small pot with a few tablespoons of water.

Saute the aromatics until they are softened and fragrant.

Add the peanut butter to the pot and mash with a spoon.

Add the soy sauce, coconut milk and sugar and mix with a spoon until you have a rich sauce.

Continue to cook the sauce on low heat for a minute.

Turn off the heat and mix the lime juice into the sauce.

Mix everything together

Put the fresh and steamed ingredients together in a large serving bowl.

Top with the sauce.

Stir until thoroughly combined and everything is coated in the sauce.

Add the fried ingredients on top.

Serve.

Author

Jian Liu & Julian Merkenich
Camberwell

Jul 252010
 
Ingredients

1 large celeriac, peeled and grated
2 medium potatoes, peeled and grated
2 eggs
grated rind from a large lemon
2 tablespoons chopped parsley
salt and pepper

Method

Put the celeriac into a clean tea towel and squeeze to remove as much water as you can. Place all the ingredients into a bowl and mix together well.

Heat a frying pan over medium heat, add a little oil and a knob of butter. When the butter is sizzling, add tablespoonfuls of the mixture (be careful not to crowd the pan) and cook for 2-3 minutes on each side, or until golden.

Serve with slices of smoked salmon or smoked trout and sour cream.

Author

Julie French
Montmorency

Jul 242010
 
Ingredients

500g good quality beef mince
3 large potatoes grated
4 medium carrots grated
2 brown onions finely diced
salt and white pepper to taste
3-4 sheets puff pastry
milk to glaze

Method

Mix the mince, vegetables, salt and pepper (white pepper is preferred).

Cut each sheet of pastry into four squares, place a good amount of the mix inside each square, fold the pastry like a triangle and place on tray. Glaze the pasties with milk.

Cook in a 200degC oven for around 20 minutes and then reduce temperature to 180degC for a further 20-25 minutes.

Author

Megan Goodman
Donvale

Jul 242010
 
Ingredients

1 cup pearl barley cooked in accordance with packet instructions until just tender
1 cup puy lentils cooked in accordance with packet instructions until just tender
1/3 cup pumpkin seeds
1/3 cup slivered almonds
1/3 cup dried currants
1/3 cup dried cranberries
½ bunch parsley, finely chopped

Method

Mix all above.

Toss the mixture in a light dressing of two-thirds olive oil and one-third lemon juice.

Add salt and pepper to taste.

Note: can be served warm or cold.

Author

Megan Goodman
Donvale

Jul 242010
 
Ingredients

1 cup dry lentils (puy, green, small black lentils. Don’t use the small red lentils as they won’t hold their shape)
4 cloves garlic, chopped
1 tablespoon ginger
3 cups mixed vegetables (e.g. silverbeet, collards, celery stalks & leaves, potatoes, sweet potatoes, carrots, broccoli stalks, capsicums)
1 can coconut milk
2 cups water
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cardamom
1-2 tablespoons brown mustard seeds
olive oil
squeeze of lemon
½ cup diced onion (or leek, spring onions, chives)
½ cup fresh herbs (e.g. parsley, coriander)

Method

Rinse the soaked lentils and put aside.

Heat a large saucepan and dry fry the mustard seeds until they begin to pop. Add 2 tablespoons olive oil, the diced onion and the stalks of herbs and greens. Cook for 5 minutess or so, then add the garlic and ginger. Cook for a minute or so, then add the spices.

Chop all the veggies into large cubes and stir in.

Drain the lentils, rinse and combine with the veggies.

Add the coconut milk and water and give it all a good stir.

Bring to a gentle simmer, cover, and cook for 2 hours.

In the last 5 minutes, stir in shredded silverbeet leaves.

Note that:

  • Serve with brown rice, a dollop of yoghurt, extra parsley or coriander leaves and a hard boiled egg. Squeeze lemon juice onto each serving. Papadums or naan bread also make a nice accompaniment.
  • Dried lentils are a cheap source of vegetable-protein. Soak 1 cup of lentils in plenty of water overnight. (Tinned lentils may be used instead, but are not as economical.)
  • This is a very flexible recipe. It can be made with just 2 or 3 vegetables or as many as you have available.
Author

Jennie Ramage
Ivanhoe

Jul 242010
 
Ingredients

3 tablespoons ghee or vegetable oil
200-300g paneer (or, as a vegan alternative, firm tofu) cut into 2 cm cubes
2 tablespoons dried fenugreek leaves, optional
8-10 cups spinach leaves, washed (or use silverbeet or kale)
1 onion, diced
3 teaspoons fresh ginger, grated
3-5 garlic cloves, minced
1-2 teaspoons cumin seeds toasted or 1 teaspoon ground cumin
2 teaspoons coriander powder
½ teaspoon cayenne powder and/or 1 small fresh chilli (add more to your liking)
1 teaspoon turmeric powder
1 teaspoon garam masala
1 pinch of salt (optional)
½ cup of water
½ cup of natural yoghurt, coconut milk or cream

Paneer and fenugreek should be available in Indian and some other grocery shops.

Method

Add the spinach and the fenugreek leaves to a pan of boiling water. Cook for 2 minutes and drain.

Heat 1 tablespoon of the ghee in a wide pan over medium heat. Add the paneer and cook until golden (do in batches if the pan isn’t wide enough). Place the paneer on a paper towel. Leave the pan on the heat.

Add the remaining 2 tablespoons of ghee plus the onion, ginger, garlic and fresh chilli (if using). Sauté on medium heat until lightly browned (about 10 minutes), stirring often. Add a dash of water if sticking or starting to burn.

Add the other spices and sauté another 3 minutes. Again, add a dash of water if needed.

Chop finely or blend the greens. Add to the pan with the water. Simmer slowly for 5-10 minutes with the lid off.

If using yoghurt or cream, turn off the heat and stir in slowly to prevent curdling. If using coconut milk, there’s no need to turn the heat off.

Add the paneer. Simmer to heat through. Taste and add salt if needed.

Serve with rice and a squeeze of lemon.

Author

Jen Willis
Heidelberg

Jul 242010
 
Ingredients

1¼ cups icing sugar
4 cups chickpea flour
¼ cup dry fruits
¾ cup coconut oil

Method

Dry roast 3 cups of the flour until it is golden brown and fragrant. Remove and set aside.

In the same pan, add the oil and the remaining cup of flour. Cook until golden brown and fragrant. Remove and collect in a bowl. Let it cool down to room temperature.

Dry toast the dry fruits and add to the mixture. Add the dry roasted chickpea flour and the icing sugar. Mix well.

Make balls and garnish with chopped almonds and pistachio.

Tip: the oil shouldn’t be too hot when adding the chickpea flour because it will burn the flour. Keep stirring the chickpea flour when roasting because it burns at the base.

Tip: you can use whole wheat flour instead of chickpea flour.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 232010
 
Ingredients

3 medium beetroots
1½ cups walnuts
500g mushrooms
4 large sprigs of rosemary
1 x 320g sheet of dairy-free puff pastry
3 tablespoons olive oil
1 tablespoon apple cider vinegar
salt and pepper, to taste

Method

Pre-heat the oven to 200degC fan-assisted.

Peel and roughly chop the beetroot, then transfer it to a baking tray. Season with a pinch of salt and drizzle with olive oil, then roast in the oven for 30 minutes.

Meanwhile, add the walnuts to a food processor and process them until they have completely broken down. Then add the mushrooms and rosemary to the food processor and process everything together until the mixture turns into a smooth paste.

Transfer the mushroom mixture to a frying pan on a medium heat. Fry for 12-15 minutes until most of the moisture has evaporated, stirring occasionally to prevent the mixture sticking to the pan (add a splash of olive oil if necessary). When it’s done, transfer the mushroom mixture to a large mixing bowl and leave it to one side.

Add the beetroot to the food processor and blitz into gritty form. Then transfer the processed beetroot to the mixing bowl with the mushroom mixture. Add the apple cider vinegar and season generously with salt and pepper (give the mixture a taste to make sure you have seasoned it appropriately). Stir everything well to combine, then leave the mixture to cool completely (we leave it outside during the winter to cool down quickly).

Meanwhile, line a baking tray with baking paper and unroll the sheet of puff pastry on top of the baking paper. When the wellington mixture has cooled, use a spoon to transfer it down one side of the pastry, stacking it approximately 5cm wide and tall. You will need to leave approximately 3cm on one side, as well as above and below the mixture.

Next, carefully lift one side of the pastry and cover the mixture, pressing down around the edges to enclose the wellington tightly. It is important that the pastry is tight around the mixture to prevent the wellington collapsing when it is in the oven.

Trim any leftover pastry, then brush the wellington with olive oil. Use a sharp knife to cut slices along the top of the pastry to allow the moisture to escape, then bake the wellington in the oven at 200degC fan-assisted for 35-40 minutes until golden brown.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 232010
 

Serves 4 to 6.

Ingredients

1 packet Colacchio Mamma Isa biricci pasta
1½Kg young small broad beans
2 red capsicums
2 cloves of garlic, quartered
olive oil
chilli oil
2 tablespoons balsamic or red wine vinegar
parmesan cheese flakes

Colacchio Mamma Isa pasta is available from some small independent grocers and deli’s, including Aumanns At Warrandyte. 

Method

Remove the stem from the capsicums and cut in half lengthways along the rib of the fruit. Remove then seeds and membrane, then cut again along the remaining rib lines to give you three or four smooth lengths of capsicum.

Using a wide shallow pan with a lid, pour in a generous amount of virgin olive oil to cover the pan. Gently warm the oil, then place the pieces of capsicum in the pan in one layer with the skin sides down. Cover with a lid. Gently fry for about 20 minutes until the skin starts to brown then add slices of garlic and turn over all the pieces of capsicum and gently fry with the lid on for about five minutes until the capsicum is soft.  Keeping the lid on steams the capsicum, thereby softening the fruit and creating a sweet flavoursome sauce. When soft, remove the capsicum from the pan and place on a plate to cool, then peel away the skins and slice the soft flesh into long strips. Lightly season with salt. 
 
Cook the pasta according to directions on the packet. Drain and return to the pot, cover liberally with olive oil, season well with salt and pepper and toss through. 
 
Remove the broad beans from their pods. Place the beans in a pan of boiling water, simmer for 15 minutes, drain and rinse under cold water.

Re-heat the pan with the capsicum garlic oil sauce and add the cooked beans. Stir until heated through, then add the capsicum strips, vinegar and cooked pasta.  Season with salt and pepper.

Gently toss all the ingredients so that the pasta is liberally coated with the flavoured oil and the beans are evenly distributed with the pasta. Add some extra drizzle of olive oil and a light drizzle of chilli oil. Serve topped with parmesan cheese flakes.
 
I like to marry ingredients that are in season at the same time. In this dish, the broad beans are available late spring or early summer in Melbourne, either from our own gardens or markets (it’s very uncommon to see fresh broad beans at the supermarket). But capsicums arrive in Melbourne at the peak of summer. So make sure you keep bags of lightly boiled young broad beans in the freezer to use a few months later when capsicums are also at the peak of season. 

Author

Celesta Van der Paal
Eltham

Jul 232010
 
Ingredients

1.4 Kg ‘bletted’ medlars
1 green apple
½ lemon
600g sugar

‘Bletted’ means that the medlars are soft and brown inside.

Method

Rinse and quarter the medlars, and put them in a large pot – skins, seeds and all.

Chop up the apple and add, including the seeds and core.

Add the lemon and pour in enough water so that the medlars are floating in water (around 2 litres).

Cook the mixture until it begins to boil, then reduce the heat and let it cook at a low boil for 45 minutes.

Line a colander with several layers of muslin, set it over a deep bowl and ladle the cooked medlars and their liquid into the colander. Let it strain overnight undisturbed. Do not press down on the cooked fruit to extract more juice from it or your jelly will be cloudy.

The next day, pour the liquid into a large pot – you should have about 1 litre. Put a small plate in the freezer. Add the sugar to the juice in the pot and cook the jelly until it reaches 104degC or until it gels.

To test the jelly, put a spoonful on the cold plate from the freezer and let it chill a few minutes. If, once cold, it wrinkles when you push it with your finger, then it’s done. If not, continue to cook the jelly until it gels.

When ready, if you wish, you can offset the sweetness with a few drops of fresh lemon juice.

Ladle the jelly into sterilised jars.

Author

Jo Douglas
Hurstbridge

Jul 232010
 
Ingredients

200g sunflower seeds
80g sesame seeds
100g pumpkin seeds
60g linseed
1 teaspoon salt plus extra sea salt to sprinkle
2 tablespoons psyllium husks
500mls water

Method

Mix all ingredients together and leave for 10-15 mins until thick.

Spread very thinly on a lined baking tray. Sprinkle lightly with sea salt. Bake in 150degC oven for about 1 hour until slightly browned.

Cool and then break into pieces.

Author

Megan Goodman
Donvale

Jul 232010
 
Ingredients

half a green cabbage, finely shredded
1 carrot grated
1 brown onion, grated
¾ cup sugar
white pepper

The dressing
1 cup white vinegar
¾ cup sunflower oil
1 teaspoon mustard
1 teaspoon salt
1 teaspoon celery seed

Method

Place the cabbage in a large bowl and sprinkle with the sugar. Layer with the onion and the carrot and sprinkle with the pepper. Do not mix.

Place the vinegar, oil , mustard, salt and celery seed in a small saucepan and bring to boil. Pour over the vegetables but do not mix.

Cover bowl and refrigerate overnight. Drain well and toss before serving.

Author

Megan Goodman
Donvale

Jul 232010
 
Ingredients

1kg pumpkin, cut into small cubes
500g potatoes, peeled and cut into small cubes
1 large onion
finely chopped / crushed garlic and ginger to taste
1 cup red lentils, washed
3-4 teaspoons curry powder
3 teaspoons veggie stock
8 cups water
half a celery, finely diced
pepper to taste
2 bay leaves
serve with natural yoghurt, fresh coriander and crusty bread toasted

Method

Fry the onion in oil, then add the garlic, ginger and curry powder and fry on high heat for a couple of minutes.

Add the pumpkin, potato, water (6 cups), lentils, veggie stock, celery, pepper, bay leaves and boil until the potato and pumpkin are soft (30-40 minutes).

Remove the bay leaves and mash (it takes a lot of mashing) but you can blend if you like no texture.

Then add more water and put the bay leaves back in.

Put it in the slow cooker for a few hours (but this is not really necessary to slow cook).

Author

Sarah Watson
Nillumbik Nursery
Diamond Creek

Jul 232010
 
Ingredients

500g spaghetti or other pasta
2-3 chicken breasts
300g asparagus
200g roasted red peppers
olive oil

The dressing
3 tablespoons lemon juice
1 tablespoon seeded mustard
2 tablespoons olive oil
1 tablespoon dill, finely chopped (or fennel tops)
salt and pepper to taste

Method

Cook the pasta in boiling salted water.

While the pasta is cooking, grill the chicken breasts and asparagus in a little olive oil.

Finely slice the chicken and roasted peppers and cut the asparagus into roughly 3cm pieces.

Make the dressing by mixing all ingredients together (make sure to balance the lemon juice and olive oil by taste).

Drain the pasta, reserving a little of the cooking water.

Toss through chicken, peppers, asparagus and dressing, using the cooking water to bring it together if required.

Author

Megan Goodman
Donvale

Jul 232010
 
Ingredients

1 tablespoon olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 small green apple, finely diced
250g pork mince
250g sausage mince
1½ cups breadcrumbs
⅓ cup diced prunes
⅓ cup shelled pistachios
¼ cup finely chopped sage
salt and pepper to taste
10-12 slices of prosciutto

Method

Lightly grease a 14cm by 24cm rectangle loaf tin. Line with prosciutto across the middle leaving the overhang along the sides of the tin.

Fry the onion and garlic in a little olive oil until soft, add the apple and cook for 1-2 minutes. Transfer to a bowl to cool.

Add the minces, breadcrumbs, prunes, pistachios, and sage. Season well.

Press the mince mixture into the prepared tin and then fold over sides of the prosciutto. Bake at 180degC for about 35-40 minutes.

Cool for about 20 minutes before turning out. Alternatively, can be frozen in the tin and re-heated for Christmas day.

Author

Megan Goodman
Donvale

Jul 232010
 
Ingredients

2 heads of garlic
2 tablespoons olive oil + additional for roasting the garlic
1 cup onion, finely chopped
1 cup + 1 tablespoon full-fat coconut milk. divided not light
1 cup + 1 tablespoon unsweetened plain almond milk, divided
1½ tablespoons potato starch
1 teaspoon sea salt
¼ teaspoon black pepper
1kg sweet potatoes, thinly sliced (roughly 2 very large potatoes)
parsley for garnish (optional)

Method

Pre-heat your oven to 200degC and place two squares of tinfoil on top of each other.

Cut the tops of each head of garlic off, so that the tips of each clove is exposed. Peel off any of the large pieces of papery skin. Drizzle the heads with a little bit of olive oil and rub it in. Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender, about 45 minutes.

Once the garlic has roasted, squeeze the garlic out of its skin and finely chop it. Additionally, reduce the oven temperature to 180degC.

Heat the remaining 2 tablespoons of olive oil up in a large, oven-safe frying pan, set over medium/high heat. Cook the onion until golden brown and soft, about 5 minutes.

Add 1 cup of coconut milk and 1 cup of almond milk and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk and 1½ tablespoons of potato starch in a small bowl, until smooth.

Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so it doesn’t gum up in the milk, and boil for 2 minutes, again stirring constantly.

Reduce the heat to medium, add in the salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently.

Once the sauce has cooked, add in the thinly sliced potatoes and stir around until they are coated in the sauce. Then, move the potatoes around with you spoon until they are in flat layers.

Cover the pan with tinfoil and place into the oven for 30 minutes. Uncover the pan, press the potatoes down so that they really sink into the sauce, and cook and additional 30-40 minutes, until the potatoes are fork tender and the top if browned.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 232010
 

A longer version of this recipe, together with lots of photos, can be found on Anna’s website, The Urban Nanna.

This recipe combines sweet and tart. It makes around 6-8 regular jars.

Ingredients

1kg ripe strawberries
½kg rhubarb stems
1¼kg sugar
1 lemon
1 vanilla bean
1 Granny Smith apple

Method

Wash the fruit well in warm water. Trim the leaves off the rhubarb.

Chop the strawberries and rhubarb into similar sized chunks. Combine with the sugar in a large pot.

Wash the lemon, slice in half, squeeze the juice into pot and then add the leftover skin and pulp.

Split the vanilla bean in half, scrape out seeds then add the lot to the pot.

Stir until well combined, cover and leave to macerate overnight.

Peel and grate the apple into the pot and stir to combine.

Bring to a rolling boil and keep there until it reaches a ‘set’.

Remove the lemons and vanilla pods.

Pour into hot sterilised jars and seal while hot.

Store in a cool dark cupboard for potentially years before opening, then in the fridge once you’ve cracked the jar.

Note that, due to the low pectin levels in ripe strawberries and rhubarb, this recipe makes a slightly runnier jam than our other recipes. Be sure to add any white bits of strawberry, as these have more pectin in them and can help reach a set. It can still be tricky to reach a firm set with this jam, so you may like to have some pectin on hand to add if it looks like your batch is struggling to gel enough.

Author

Anna Matilda
The Urban Nanna
Forest Hill

Jul 222010
 

Serves 4.

Ingredients

one cup of puy/French lentils, cooked until al dente
3 tablespoons neutral oil (such as sunflower)
one large onion, diced
a thumb size of ginger, finely chopped
two cloves of garlic, finely chopped
5 cloves (or fewer if you are clove shy)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon whole all spice
2 tablespoons tomato paste
400g tinned tomatoes
3 cups stock or water
1 teaspoon chilli powder
garam masala, a generous pinch
5 curry leaves or 2 bay leaves
coriander, to garnish
basmati rice or naan, to serve (optional)

Method

In a small dry pan, toast the coriander seeds, cumin seeds, cloves and all spice for a minute or so until crunchy and fragrant. Mortar and pestle/grind them into a powder (you can use pre ground spices if you’d prefer but whole spices have a fresh intensity when you grind them yourself).

Warm oil over a medium heat. Add the onions and cook gently for about 5 minutes, then add the ginger and garlic and continue to cook for a few more minutes until the onion is translucent and the ginger and garlic are aromatic.

Lower the heat, add the ground spices and allow to bloom for a minute or so, then add the tomato paste and cook, stirring occasionally for about five minutes, until it’s a dark brick red – don’t burn it though.

Add the tinned tomato and 3 cups of stock/water and stir to combine. Add the al dente lentils and bay leaves (if using) and season with salt and pepper. If you want a kick of chilli, you can add some powder or flakes at this point.

Simmer the soup gently for about 20 minutes, stirring occasionally. Just before you turn off the heat, add the garam masala and curry leaves (if using).

Serve immediately with basmati rice, naan or just as it is.

Author

Citu
Brunswick East

Jul 222010
 
Ingredients

4 egg whites
200g sugar
150g walnuts, crushed
pinch of salt

Method

Beat the egg whites until soft peaks start to form, adding the sugar in small amounts as you go. Gently fold in the walnuts using a slotted spoon.

Place small piles of the meringue mixture onto a lined baking tray. Bake at 175degC for around 30-40 minutes or until just starting to brown on the peaks.

Cool on trays.

Note: you can use a piping bag, but I like the rustic look.

Author

Megan Goodman
Donvale

Jul 222010
 
Ingredients

4 egg yolks
2 whole eggs
100g caster sugar
250ml cream
80g almond meal
2 teaspoons plain flour
about 5 plums, pitted and sliced

Method

Whisk the sugar, yolks and whole eggs. Add the cream, almond meal and flour and gently whisk to incorporate.

Pour the batter into a lightly greased or lined baking dish or lined tart tin and arrange fruit on top.

Bake at 180degC for around 40 minutes until golden on top and just set in the middle.

Author

Megan Goodman
Donvale

Jul 222010
 

From The Australian Women’s Weekly Allergy Free Cooking for Kids

Ingredients

1 & 2/3 cups (225g) gluten-free, self-raising flour (I use the Orgran brand)
1 teaspoon caster sugar (optional)
¼ teaspoon salt
20g butter or margarine
½ cup mashed cooked sweet potato
½ cup milk

Topping
2 teaspoons milk
2 teaspoons gluten-free self-raising flour

Method

Pre-heat oven to 200degC. Oil the oven tray.

Mix the dry ingredients together.

Melt the butter/margarine in the hot sweet potato or in the microwave (the instructions say to rub the butter in but I find melting is easier). Add the butter and sweet potato to the dry ingredients and mix thoroughly with a knife.

Add the milk quickly until a soft sticky dough. I find mixing with a knife is easiest.

Divide dough into 4 or 5 equal portions. Shape into rounds. Place on a tray. Cut a cross through the top of the dough and brush the tops with milk, then with extra flour.

Bake the dampers for 25–35 minutes, depending on your oven and the size of dampers. I find 5 dampers take around 27 minutes in my oven.

Eat immediately or freeze when cool. They don’t keep very well out of the freezer.

Author

Fay Loveland
Montmorency

Jul 222010
 
Ingredients

3 tablespoons oats
10 almonds (for ease, use blanched almonds)
3-4 saffron strands (optional)
1 cardamom pod (or equivalent in powder)
a pinch turmeric (optional, for colour)
sugar (according to taste)

Method

Soak everything together for 1-2 hours (except the almonds if using regular almonds) in ¼ cup of water.

If using regular almonds, soak the almonds separately for 8 hours or quickly boil to easily remove the skins before soaking with the rest of the stuff.

After all the soaking, blend to a very fine paste.

Add 1 litre of water to form the shake.

Strain the shake if you want.

This drink can be stored in fridge for around a week.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 222010
 

Serves: 4. Preparation: 15 minutes. Cooking: 45 minutes.

Ingredients

2 tablespoon olive oil or water
1 small onion, chopped finely
1 large carrot, chopped finely
2 sticks celery, chopped finely
4 cups vegetable stock
300g arborio rice
300g mushrooms or 40g dried then re-hydrated mushrooms, sliced
50g enoki mushrooms
50g plant-based butter, margarine or water
sea salt and cracked black pepper
1 tablespoon grated hard vegan cheese
3 tablespoons parsley, chopped finely

Method

Fry the onion, carrot and celery in the oil or water for 5 minutes on low heat.

Add the rice and stir for 3 minutes.

Heat the stock and add one cup to the rice, stirring until absorbed. Then add another cup until the rice is cooked but still al dente (firm in the centre).

Cook the mushrooms in the plant-based butter, margarine or water until soft.

Season with salt and pepper.

Gently mix through the risotto and add the grated cheese and parsley.

Serve immediately.

Author

Betty Chetcuti
My vegan cookbook – nurture, nourish, heal
Hawthorn East

Jul 222010
 
Ingredients

1 cup black lentils
1 cup onions, chopped
2 cups tomatoes, puréed or chopped
3 tablespoons coriander seeds
2 teaspoons turmeric
2 teaspoons cumin
fresh coriander

Method

Grind the black lentils into a coarse powder.

Heat oil in a pan, and toast the powder until it is fragrant. Remove from the heat.

Add a little oil in the pot, and check if it is hot enough to put in the spices.

Add the coriander seeds and onions and cook until translucent.

Add the tomato puree or chopped tomatoes, the turmeric and the cumin.

Add some water and put the lid on. Cook for 10 minutes on a low flame.

Add the toasted lentil powder plus 2 cups of water and cook for 10 minutes.

The curry will thicken up. Adjust the thickness to your liking by adding water.

Chop the fresh coriander and add to the curry.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 222010
 
Ingredients

3 cups onions / 2 big onions, roughly cut
4 cups diced tomato / 4 big tomatoes, roughly cut
1 tablespoon cumin
1-2 bay leaves (optional)
1-2 cloves (optional)
1 tablespoon oil
½ teaspoon garam masala
½ teaspoon red chilli powder (optional)
1 cup cashews/almonds/macadamia/raw peanuts
2-3 cups seasonal veggies, chunked and slightly cooked
salt to taste

Method

Heat the oil in a pot/pan.

When oil is sufficiently hot, add the cumin and other spices.

Add the onions and saute well.

Add the tomatoes and cashews and saute well. Cover and let it cook for 5-7 minutes on a medium to low flame until the mixture is liquidy.

Meanwhile cook/saute your veggies.

Now remove bay leaves and blend cooked tomatoes and onions to a super smooth puree.

Add water if needed to suit your consistency. Check salt.

Add the veggies and give a boil.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 222010
 
Ingredients

2 teaspoons fennel seeds
1 teaspoon onion seeds
1 teaspoon fenugreek seeds
2 cups pumpkin, diced
1 teaspoon turmeric
1 cup tomatoes, chopped (optional)
salt to taste

Method

Heat oil. Keep checking the oil to see if it is hot enough to do the tempering.

Add all the seeds. They should make a noise / splatter. Make sure it does not burn. Add the diced pumpkin or squash. Add the salt and turmeric. Sprinkle some water.

Cover with a lid and let it sit to cook on medium or low flame until the pumpkin is soft. Add the tomatoes and cook until the tomatoes soften and mash well.

Serve. You can add lemon on top if you want.

Note: You can cook in a pan or a pressure cooker. If using a pan, cover it with a lid.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 222010
 
Ingredients

2 eggs, separated
1 cup of sugar
1 tablespoon butter
1 tablespoon self-raising flour
rind of 1 lemon, finely grated
juice from 2 lemons
1 cup milk

Method

Cream the butter and sugar until it is light and fluffy.

Add the flour, milk, well-beaten egg yolks, lemon juice and rind. Mix well.

Beat the egg whites until still and fold gently into the pudding mix. Pour into an oven-proof dish and set in an oven tray filled with some water.

Bake at 160degC until set and golden.

Author

Megan Goodman
Donvale

Jul 212010
 
Ingredients

1 cup coriander powder
1 cup oat flour
2 cups rice pops
1 cup sugar
1 tablespoon ginger powder
½ cup coconut oil
Dry nuts and raisin (optional)

Method

In a pan, heat the oil and toast the coriander powder until it is fragrant. Remove it.

Toast the oat flour. Remove it.

Toast the rice pops.

Make the sugar syrup for 2 strings*. Use ½ cup of water for each cup of sugar.

Boil the water and sugar until you can see 1-2 strings*.

Mix everything together and spread over a plate.

Let it cool completely. Cut into pieces and serve.

* * * * *

‘Strings’ is a term used when discussing the thickness of sugar syrup. ‘2 strings’ effectively means ‘thick’ and ‘1 string’ effectively means ‘thin’. Vasundhara judges it as follows: touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. If you do this when the sugar is completely dissolved and then boiled for a bit, the string is short and breaks soon – this is ‘1 string’. Boil further and the string becomes longer and more stable – this is ‘2 strings’. Boil even further and the string becomes very long and feels like it is crystalising – this is ‘3 strings’.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 212010
 
Ingredients

1½ cup sweet potato puree or boiled cubes
3/4 cup full cream coconut cream
4-5 tablespoons cocoa/cacao powder
1 tablespoon vanilla extract
3 tablespoons syrup or ½ cup sugar
1 teaspoon coffee (optional)

Method

Blend everything in a blender.

Before setting the mousse, check the taste and adjust the sweetness as necessary. The sweetness should be on the higher side because, once the mousse sets and cools, the sweetness decreases. Also if you feel there is a taste of sweet potato, add a little more vanilla essence. The chocolate level can also be adjusted.

Set in the fridge.

Garnish with nuts, seeds or toasted crunchy peanuts.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 212010
 
Ingredients

The filling
1 cup chopped onion
3 cloves of garlic, finely chopped
1 cup mushroom, thinly sliced or chopped
¼ cup flour (all purpose; use 2 tablespoons rice flour plus + 2 tablespoons tapioca starch for gluten-free)
2 bay leaves
1 teaspoon dried rosemary
½ teaspoon salt
2 cups veggie broth
2½ cups veggies (frozen or chopped veggies such as green beans, corn, carrots, peas, zucchini or potatoes)

The biscuit topping
¾ cup all purpose flour
¼ cup almond flour or ground cashews
1¼ teaspoons baking powder
1½ teaspoons salt
2 teaspoons nutritional yeast
2 teaspoons dried herbs (e.g. oregano, rosemary or basil)
¼ teaspoon freshly ground black pepper and more for garnish
¾ cup chilled almond milk

Method

The filling

Heat a saucepan over medium heat. Add 2 tablespoons of the broth or 1 teaspoon of oil. Add the onion, garlic and a good pinch of salt and cook until translucent. Cook for 4 to 6 minutes.

Add the mushrooms and mix in. Cook for 3 minutes.

Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in ½ cup of the broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to the boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tablespoon flour in 2 tablespoons broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.

Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 minutes. Meanwhile prepare the biscuit topping. Preheat the oven to 225degC.

The biscuit topping

Add the flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.

Add ½ cup of the chilled almond milk and mix. Add 1 tablespoon of milk at a time to make a soft sticky dough. Let it sit for 5 minutes.

Add spoonfuls of the mixture on top of the pot pie filling.

Bake at 225degC for 17 to 20 minutes or until the topping is golden.

Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 minutes and then serve.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 212010
 
Ingredients

2 stalks leek (around 300 grams)
1 onion, peeled and chopped
1 tablespoon olive oil
1-2 stock cubes (veg)
1 litre water
2 bay leaves
salt and pepper to taste

Method

Wash the leeks thoroughly and then cut into 3cm pieces.

Saute the leeks and onions in the olive oil in a 2 litre pot until they become translucent.

Add the water, bay leaves and stock cube and bring to the boil.

Simmer for 30 minutes, then discard the bay leaves.

Whiz the soup with a hand blender until it has the desired consistency. Add more water (boiling) if desired.

Add salt and pepper to taste.

Author

Susan Palmer
Eltham

Jul 212010
 
Ingredients

2 whole oranges (washed)
5 eggs
2½ cups of almond meal or 250g of raw whole unsalted almonds blitzed up
1 heaped teaspoon of baking powder
1¼ cups of white or caster sugar

Method

Cover the whole oranges in a pan with water. Boil for 15 minutes.

Pour off the water and replace with fresh water. Boil for another 15 minutes. The double boiling of the oranges removes some of the bitterness from the peel.

Drain and wait until the oranges are cool enough to handle.

Pre-heat your oven to 170degC and grease (well!) a large cake tin.

Cut the oranges into chunks and remove any visible seeds. Place into a food processor and blitz until smooth (scraping down the sides if needed).

Add the other ingredients to the food processor and pulse enough just to mix them together.

Pour into a cake tin and bake for an hour.

Rest in the tin for at least 20 minutes before turning out so it can firm up.

Garnish with orange rind, icing sugar, slivered almonds or serve plain. In a cafe that I (Jen) once worked in, we used to simmer orange rind in a saucepan with orange juice and sugar to make a syrup and pour it over the cake while it was still in the tin cooling.

Keeps well for at least 4-5 days in a sealed tin.

If you don’t have a large cake tin you could use two smaller ones and reduce the cooking time.

Author

Jen Willis
Heidelberg

Jul 202010
 
Ingredients

150g red lentils
1 can of beans, drained (I use four bean mix)
1 medium onion or 4-6 shallots, finely diced
2 small carrots, finely diced
2-3 cloves of garlic, finely chopped
2 teaspoons each ground cumin and coriander
1 teaspoon of ground fenugreek
½ teaspoon chilli powder (or to taste)
1 litre of vegetable stock
fresh coriander or parsley to serve
salt and pepper

Method

Sauté the onion (or shallots if using), carrot and spices in a little olive oil. Add the garlic then add the lentils and stock and bring to boil.

Simmer for around 20-30 minutes or until lentils are soft.

Add the beans and cook for a further 10 minutes.

Add salt and pepper to taste and serve with fresh herbs.

Author

Megan Goodman
Donvale

Jul 202010
 
Ingredients

1¼ cup besan (gram flour)
3 tablespoon rice flour
1½ teaspoon chilli powder or paprika
a pinch of hing/asafoetida
2 teaspoons salt
½ cup cabbage, sliced into thin long strips
½ cup potatoes, finely chopped
½ onion, finely chopped
¼ cup fresh coriander, chopped
2 teaspoon green chillies, finely chopped
¾ to 1 cup water
oil, for deep frying
coriander chutney, to serve

Method

Mix together the besan (gram flour), rice flour, chilli powder, asafoetida and salt in a bowl.

Add the cabbage, potatoes, onions, green chilies and coriander and mix the vegetables with the flour mixture. Slowly start adding water to make a semi solid batter. Remember that, as the batter sits, the veggies will release more water, so it’s important to add just enough water till you don’t have any dry lumpy flour.

Heat the oil in a pot or kadhai. Fry the pakoras in hot oil on medium flame for about 3 minutes. Then reduce the heat to low to let the potatoes cook properly.

Fry the pakoras till they are crisp and golden brown. Take them out with a slotted spoon and drain them on kitchen paper.

Serve hot with green chutney.

Tip: you can use other vegetables such as cauliflower florets, spinach, brinjal, methi or fenugreek leaves. Also, you can omit the rice flour if it is not easily available and just use gram flour for making the pakoras.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 202010
 
Ingredients

2 cups chickpea or buckwheat flour
1 cup sugar
1 teaspoon baking soda
½ cup oil (coconut is best; vegetable or canola oil are ok; don’t use olive oil)
½ cup of pureed zucchini/carrot/pumpkin/apple/banana/boiled sweet potato
juice of a lemon
2 teaspoons vanilla essence

Method

Mix all the wet ingredients in a bowl.

Mix all the dry ingredients through a sieve in another bowl.

Mix the wet and dry ingredients and bake at 180degC for 35-40 minutes. Keep checking the cake after 30 minutes.

Tip: make sure that there is no delay between mixing the dry and wet ingredients and baking the cake.

Variants

To make it a chocolate cake – add 2 tablespoons of cocoa powder.

To make it a lemon cake – after the cake has been baked and is still hot, drizzle lemon syrup (¾ cup sugar + ¼ cup lime or lemon juice) over it.

To make is a spice mix cake – add into the cake batter: 2 teaspoons ginger powder + 1 teaspoon cinnamon + ¼ teaspoon nutmeg + a pinch of ground cloves.

Add fruit chunks, chocolate chips, nuts, etc to your liking.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 202010
 

This recipe is popular as halwa in Arabic cuisine.

Ingredients

½ cup whole wheat flour
½ cup coconut oil
½ cup sugar
1 cup water
¼ teaspoon ground cardamom

Method

In a heavy pot, heat the coconut oil, add the flour and toast it. Toast on a medium flame and stir consistently.

Simultaneously, in a separate pan, boil water and the sugar until all the sugar is dissolved. Add the cardamom to it.

Once the flour changes colour (golden), and starts to release a fragrance, slowly add the sugar water and stir consistently. Note that the mixture will become bubbly and thicken up.

Serve hot.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 202010
 

Here is one recipe that is really handy and combines different colours, flavours and textures into one. As well as being a nutrition bomb, it is also both filling and satiating.

Ingredients

Basic oatmeal:
½ cup steel-cut oat / rolled oats
3 cups of water
10 almonds/macadamias/cashews
5 dates
1 banana

Colouring agents:
bright pink: ½ beetroot
orange: 2 carrots
yellow: 2 cups pumpkin or butternut squash
green: spinach or silverbeet
brown: chocolate.

Toppings: fresh fruits, nuts, dried fruits, candied fruits, peanut butter, almond butter, chocolate chips, etc.

Method

Puree all the ingredients along with the colouring agent (beetroot, carrots, spinach, pumpkin).

Boil in a pan or pot.

Before serving, check the sweetness and add sugar if needed. Bear in mind that the topping will also sweeten up the dish.

Add your favourite toppings.

Tip: for tanginess in the base of the oatmeal, add fruit puree once the mixture is boiled. Use fruits with matching colours – berries, apple, persimmons, kiwi, papaya, etc.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 202010
 
Ingredients

3 or 4 leeks, chopped white parts
1 large or 2 small celeriac, peeled and chopped
6 or 7 zucchini, roughly chopped
1 bag baby peas, frozen
fine barley
turmeric
cumin
dill, fresh and finely chopped
a couple of cloves of garlic, to taste
bay leaves
2L vegetarian stock
salt and pepper

Method

Sauté / lightly fry the chopped white part of the leeks. Then add the diced vegetables, then the herbs and spices, then the vegetable stock.

Rinse the fine barley under cold water and strain before adding to the saucepan that has all the other ingredients.

Bring to the boil. Simmer for about 2 hours, then remove.

Add the bay leaves then blend until it is a reasonably thick consistency.

Stir well and serve hot.

Author

Lee Hirsh
Armadale

Jul 202010
 

This recipe comes from one of the Eltham and District Winemakers Guild’s gold medal winemakers.

The wine-specific ingredients and equipment can be obtained from a number of local shops, including Costante Imports (based in Preston), Home Make It (based in Reservoir) and The Artisan’s Bottega (based in Epping).

Ingredients

2 kilos raspberries, fresh or frozen
1½ kilos white sugar
1 teaspoon yeast (a red wine yeast is good)
1 teaspoon citric acid (it’s a powder)
¼ teaspoon pectinase (helps clarify and clear the wine)
tap water(as required to top up to 5 litres)

Method

Fact warning: yeast is in the air so if you put the raspberries in a bucket and do nothing else, they will eventually turn in to wine (more or less). But most people want more control and therefore use a particular type of yeast (usually a red wine yeast) for the fermenting, whereby the sugar is turned into alcohol.

Mash the raspberries in a bucket with 800g of sugar.

Pour 2½ litres of boiling water over the mash. Cover with a cloth. Stir it daily for 3½ days (taking the cover off before stirring).

Strain all of this and discard the pulp into the compost.

Add the yeast (having first hydrated it with some of the liquid) and the pectinase. Add the citric acid and then leave for 7 days to ferment.

After the 7 days. add in some sugar syrup made from 700g of sugar (that’s just water and sugar blended with a stick blender). Top up your container to 5 litres with water. This is called a demijon or carboy. Add a bubbler or airlock.

After all the action of the yeast party has ceased, rack off the liquid into another container, making sure to leave behind in the bottom the cloudy sediment. This will give the wine clarity and sparkle.

Do this one more time in a few weeks.

Just sweeten to taste and it’s ready.

Note: all your containers and equipment should be very clean.

Author

Dave Chambers
Eltham and District Winemakers Guild
Doreen

Jul 192010
 

This pickle goes particularly well with both parathas and with rice and dal. The two spices ajwain and asafoetida (aka heeng) are a bit tricky to find; both are optional but great for digestion.

Ingredients

2 Kgs lemons, washed, dried and chopped into quarters
3 teaspoons salt
1 teaspoon sugar
1 teaspoon chilli powder
1 teaspoon ajwain
1 teaspoon fennel seeds (aka saunf)
1 teaspoon cloves
1 teaspoons black peppercorns
4 bay leaves
½ cup mustard oil
¼ teaspoon asafoetida (aka heeng)

Method

In a large bowl or wok, rub the lemons in the salt, sugar, chilli powder, ajwain, fennel seeds (aka saunf), cloves and black peppercorns.

Add the bay leaves.

Warm the mustard oil with the asafoetida (aka heeng) and pour over the lemons.

Place the lemons in a clean, dry jar. Close the lid and put in a sunny spot for 7 days – giving it a good shake every day before bringing it in at night and when taking it out. It will then be ready to eat.

Here is a video of my 89-year-old mother, Raj, making the pickle.

Author

Meera Govil
Eltham

Jul 192010
 
Ingredients

300g mixed dried fruit of your choice (use any leftovers you have)
100ml alcohol or orange juice
100g dark brown sugar
75g butter
100g plain flour
60g breadcrumbs
½ teaspoon baking powder
1 egg and one egg yolk
1 teaspoon mixed spice
1 teaspoon cinnamon
½ teaspoon, grated
nutmeg
1 green apple grated
1 tablespoon golden syrup

Method

Soak the fruit in the alcohol or juice at least overnight but preferably a few days.

Beat the butter and sugar then add the egg and golden syrup. Sift over all the dry ingredients and then add the breadcrumbs. Add the fruit and apple. Mix well to combine. Spoon into your pudding bowl and cover well with foil tying it down.

Steam for at least 3 hours (place a pudding bowl in a large pot in water and keep topped up to about two thirds). Alternatively, use your slow cooker (about 8 hours). Remove and replace foil tightly before storing in a cool dry place.

Author

Megan Goodman
Donvale

Jul 192010
 
Ingredients

500g pumpkin
1 medium size onions
100-150 ml coconut milk (or more if you wish; I use the tinned TCC coconut milk)
2 medium size green chillies (optional) or a teaspoon of curry powder (optional)
olive oil
2 tablespoons salt to taste

Method

Chop the onions into small pieces and simmer them in olive oil in a frying pan.

The pumpkin should be cut into 1cm cubes without the skin and the seeds.

When the onions are golden brown in colour, add the pumpkin pieces and the chillies to the pan and cook in low heat so that the pumpkin pieces get cooked. Let it cook for a while covering the pan with a lid. The pumpkin will cook in its own juice.

When the pumpkin is soft and cooked, add salt to taste and add the coconut milk.

Mix the contents well, mash the pumpkin pieces slightly with the back of the spoon and allow it to cook for 3-5 minutes.

Serve with rice, cooked pasta, or bread.

Author

Selvie Balaratnam
Selba Farm
Mernda

Jul 192010
 
Ingredients

2 small kohlrabi, peeled and cut into matchsticks
3 garlic cloves, peeled
1-2 long red chillis (or more if you like spicy)
3 cherry tomatoes, halved
a small handful of green beans, cut into 2cm lengths
¼ cup roasted peanuts
pinch of coconut sugar (optional)
1-2 teaspoons tamarind pulp (or lemon juice)
juice of 1-2 limes
soy sauce to taste

Method

In a mortar and pestle, lightly crush garlic and chilli with a little salt. Add green beans and bruise, then the tomatoes and lightly bruise to release the juice. Add a good dash of soy sauce, the sugar, tamarind and lime juice. Taste and adjust.

Add the kohlrabi and use a spoon to mix it in well.

Add the peanuts and serve.

Author

Duang Tengtrirat
Research

Jul 192010
 

This recipe was developed as a way of using lots of little bits of cheese leftover in your fridge as part of Sustainability Victoria’s I Love Leftovers Challenge

Serves 4-6.

You can use 2, 3 or 4 cheeses. Just make sure that one of the cheeses is a melting cheese, like mozzarella or provolone.

Ingredients

For the filling:
2 tablespoons extra virgin olive oil
2 onions, finely sliced
3 thyme sprigs, leaves picked
3 tablespoons mascarpone or pure cream
2 eggs (1 for filling and 1 for egg wash)
325g mixed cheeses, such as fontina, taleggio, provolone, mozzarella, comte, parmesan
a handful of parsley leaves, finely chopped
salt and pepper

For the sour cream pastry:
400g plain flour, plus extra for dusting
salt
200g cold unsalted butter, cut into cubes
100g full-fat sour cream
iced water, as needed

Method

To make the sour cream pastry:

Combine the flour and a good pinch of salt in a large bowl or on a work surface. Toss the butter through the flour to coat then, using your fingertips, rub the butter into the flour until it is pebbly. You want to rub the butter into flatter pieces rather than into something that resembles breadcrumbs.

Add the sour cream and, with a gentle touch, bring the pastry together. Sprinkle over some iced water, as needed, if the dough is a little dry. Shape into a rough square, wrap in baking paper or place into a container and refrigerate for 1 hour until firm.

To make the pie

Pre-heat your oven to 180degC. Line a large round baking tray with baking paper.

Warm the extra virgin olive oil in a large frying pan over a low heat. Add the onions with the thyme and a pinch of salt and cook for 15-20 minutes, stirring often, until the onions are soft and beginning to colour. Transfer to a bowl.

Whisk one of the eggs with the mascarpone or cream in a small bowl and add to the onions.

Grate or crumble the cheeses into the bowl along with the parsley. Mix well and season to taste.

On a lightly floured work surface, cut the dough in half and roll out in half to a 28 cm round, 3-4 mm thick. Drape the pastry onto the prepared tray. Tip the filling onto the pastry base and spread it out, leaving a 4 cm border. Roll out the second half of the pastry dough, then drop it over the filling. Press the pastry edges together and use your hands to crimp the edges towards the pie, sealing in the filling. Make a small hole in the top of the pie to allow the steam to escape.

Whisk the remaining egg with 1 teaspoon of water and brush the egg wash all over the pastry. Transfer to the oven and bake for 45- 50 minutes, until the pie is golden. Allow to stand for 5-10 minutes before serving.

Author

Julia Busuttil Nishimura
Fitzroy North

Jul 192010
 
Ingredients

3 cups of rocket leaves
¼ cup (or small handful) mint leaves
1 small red onion or 2-3 shallots, very finely diced
3 tomatoes, finely diced
¼ cup bulgur/ cracked wheat (pre-soaked and prepared in accordance with packet directions), drain well and squeeze out excess water
1 tablespoon lemon juice
olive oil, salt and pepper to taste

Method

Finely chop the rocket and mint leaves.

Add the onion, tomatoes, lemon and bulgur and combine well.

Leave for about 1 hour then toss and dress with olive oil, salt and pepper.

Author

Megan Goodman
Donvale

Jul 192010
 
Ingredients

3 cups uncooked pasta/ spaghetti/ vermicelli
¼ cup green onions, diced

Peanut sauce ingredients
½ cup natural peanut butter, smooth or crunchy
½ cup canned coconut milk (full fat)
2½ tablespoons tamari/soy sauce
2 teaspoons chilli garlic sauce
1 tablespoon rice wine vinegar
1½ tablespoons fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon sugar or sweetener of choice
1 tablespoon fresh ginger, peeled and grated
¼ cup coriander, chopped
½ teaspoon curry powder
⅓ cup water

Method

Cook your noodles according to package instructions.

Add the noodles to a colander, drain and rinse. Return them to the pot. Add a drizzle of sesame oil, mix, and set aside.

Prepare your peanut sauce by blending add all ingredients into a fine smooth paste. Dilute if you feel the need.

Mix the sauce with the noodles and serve with topped green onions and lime wedges, roasted chopped peanuts and coriander.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 192010
 
Ingredients

5 oranges
1 lemon
1 litre of water
1Kg jam-setting sugar

(Note: you can use normal sugar, but you then need to cook the marmalade for longer)

Method

Wash the fruit and cut very finely, removing the seeds. Place the fruit into a bowl and cover with water then leave overnight.

Add the fruit and water to a heavy based saucepan, bring to boil then simmer for about 1 hour.

Add the sugar and stir until dissolved. Bring to boil for about 10-15 minutes then test the consistency on a cold plate or surface.

Seal in sterilised jars.

Author

Megan Goodman
Donvale

Jul 192010
 

Did you know that magnolia flowers are edible? It is the petals that you eat, and the younger petals – when flowers are still buds or just opening out – that are the most palatable. Different species have different flavours, with the most commonly enjoyed one seeming to be the standard purple and pink tinted saucer magnolia (Magnolia × soulangeana).

Pickled magnolia petals have a spiced, gingery flavour, and they can be used in place of straight-up pickled ginger, or dipped in tempura batter and fried, or chopped and tossed through salads in place of a dressing.

Ingredients

10-12 young magnolia flowers or large flower buds
250ml rice wine vinegar
¼ cup white sugar
a pinch of salt

Method

Gently wash and dry the magnolia flowers.

Remove any brown papery bracts from around the buds, and any bruised petals.

If using buds, cut the stems right to the base of the flower. If using opened flowers, remove the petals from the centre of the flower.

Sterilise a large jar, then put the buds/petals into the jar. Using tongs or a flat knife can help squeeze the buds in. Rolling individual petals into a rosette will help keep them submerged.

Heat the vinegar, sugar and salt to boiling, then simmer for 5 minutes.

Pour the vinegar solution over the magnolias until covered. Seal the lid while hot and invert the jar for 1 minute (this helps heat the air inside the jar, and means you’re likely to get a better seal as it cools).

Allow to cool, then put in the fridge. They’ll be ready to eat at any time, but are better if left to cure for at least 24 hours.

They will last up to a year in the fridge.

Author

Anna Matilda
The Urban Nanna
Forest Hill

Jul 172010
 

This recipe is adapted from Leah Vanderveldt’s cookbook The New Nourishing.

Prep time: 10 minutes. Cook time: 45 minutes.

Serves 4

Ingredients

1 cup dried yellow split peas or lentils
½ cup long grain brown rice
3 tablespoons ghee or coconut oil
1 tablespoons grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 teaspoon ground fenugreek
1 teaspoon ground turmeric
1 teaspoon sea salt
5 cups vegetable stock or water
1 small crown broccoli finely chopped into an almost rice-like texture (about 2 cups total)
1 medium zucchini coarsely grated (about 1 cup)
1 cup packed baby spinach roughly chopped
¼ cup cilantro leaves
plain full-fat Greek yogurt for serving

Method

Rinse the yellow split peas or lentils and rice in a fine mesh colander under cold water until the water runs clear.

In a large lidded saucepan over medium-high heat, heat the coconut oil or ghee. Add the ginger and cook, stirring for 30 seconds. Add the cumin, coriander, fennel seeds, fenugreek and turmeric. Cook for another 30 seconds, until fragrant.

Add the split peas or lentils and rice and stir to coat in the spices. Add the salt and pour in the water or vegetable stock. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 35-45 minutes, stirring occasionally, until the peas/lentils are tender but not mushy and most of the liquid has been absorbed. (You may need to add more water if the mixture becomes to dry or begins to stick to the bottom of the pan).

Stir in the broccoli. Cover and cook for another 4-5 minutes. Stir in the zucchini and spinach, then remove from the heat and leave to stand for 5 minutes. Serve warm scattered with the cilantro and plain yogurt, if desired.

Note: to make it low FODMAP-friendly: Double the rice, skip the split peas or lentils, and omit the broccoli. And you can serve without the yogurt topping.

Author

Cath Jones
East Melbourne

Jul 172010
 
Ingredients

2 cups cooked rice or 1 cup uncooked rice
2 tablespoons vegetable oil (or canola or sunflower cooking oil)
1 teaspoon mustard seeds
3 to 4 curry leaves (optional)
2 green chillies, slit lengthwise (optional)
½ inch piece ginger, grated
½ cup peanuts, roasted and unsalted (or any other nuts)
2 teaspoons turmeric powder
juice of 2 lemons
1 tablespoon skinned black lentil (optional)
1 tablespoon yellow split peas (optional)
¼ asafoetida (optional)

Method

In a bowl, add the cooked rice, turmeric, salt and some oil. Mix well and set aside.

In a pan, heat oil, check its hotness, add the mustard seeds, then the chillies, then the asafoetida.

Add the lentils and toast until slightly brown.

Add the peanuts and toast until golden brown.

Add the ginger, then the rice mixture, then the chopped curry leaves. Cover with a lid and cook on low heat for 5-10 minutes.

Before serving, add lemon juice.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 172010
 
Ingredients

2 cups cooked rice
¼ onion, sliced
¼ capsicum, sliced
¼ carrot julienne
1 garlic clove
1 tablespoon white vinegar or apple cider vinegar
1 tablespoon soy sauce
½ teaspoon salt, to taste
2 tablespoons oil

Method

Heat oil in a pan.

When it is hot, add the finely chopped garlic. Keep the flame high. Fry for half a minute.

Add the onions. Fry for half a minute.

Add the carrots and fry for a minute.

Add the capsicum and fry for another minute.

Add the rice and heat through, stirring.

Add the soy sauce, vinegar and salt.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 172010
 
Ingredients

1 cup beetroot, grated
2 cups rice, cooked
1 onion, small
2 green chillies (optional)
18-20 curry leaves
1 tablespoon mustard seed
4-5 garlic cloves
1 teaspoon garam masala powder
2-3 teaspoons salt, to taste
2 teaspoons oil
4 cashews (optional)
a handful of peanuts (optional)
1 lemon

Method

Heat oil in a pan.

Add the mustard seeds, peanuts, cashews and green chillies. Cook for a minute.

Add the garlic and saute well.

Add the onions and saute well.

Add the grated beetroot. Mix well.

Add the spices and little water. Cover and cook for 5 minutes.

Cook the rice separately.

Mix the rice and the beetroot mixture. You can also mix plain white and red rice together for an uneven colouring.

Squeeze lemon and serve.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 172010
 
Ingredients

1 cup cashews, raw
¼ cup nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt

Method

Add all of the ingredients to a food processor.

Pulse until a fine crumb mixture forms. Literally seconds.

Use in just about any savoury dish you can think of.

Author

Vasundhara Kandpal
Green Karma
Eltham

Jul 172010
 
Ingredients

1 cup cooked sweet potato puree (warm)
1½ cups self-raising flour
1 teaspoon nutmeg
100g butter at room temperature
75g sugar
¼ cup milk (for brushing)

Method

Pre-heat your oven to 220degC.

Cream the butter and sugar until just turning then add the sweet potato puree. Add the flour and nutmeg and fold through (but do not over work).

Tip the dough onto a floured board, gently shape and pat to about 4 cm thick.

Cut out scones and place on tray lined with baking paper. Brush top with milk. Bake scones for about 15-20 mins.

Tip: I place a small dish with water in the bottom of the oven to help with forming a light ‘crust’.

Author

Megan Goodman
Donvale

Jul 172010
 

Serves: 8. Preparation: 15 minutes. Cooking: 40 minutes.

Ingredients

1 onion, diced
2 cloves garlic, chopped finely
1 tablespoon olive oil
½ cup lentils or beans of choice
1 carrot, diced
2 celery stalks, sliced
1 zucchini, diced
2 cups cauliflower, diced
1 cup cabbage, diced
1 small turnip, diced
1 cup pumpkin, diced
1 large potato, diced
2 litres water or vegetable stock
2 tablespoons tomato paste
½ teaspoon sea salt
¼ teaspoon cracked pepper
½ cup small pasta or rice

Method

Saute the onion and garlic in oil for 2 minutes.

Add and saute the lentils/beans, carrot, celery, zucchini, cauliflower, cabbage, turnip, pumpkin and potato for another 7 minutes.

Add the water/vegetable stock and the tomato paste and simmer on low-medium heat for 25 minutes in a covered pot until the vegetables are cooked through.

Season to taste with salt and pepper.

Add the pasta/rice and simmer for 10 minutes until cooked.

Serve with bread.

Author

Betty Chetcuti
My vegan cookbook – nurture, nourish, heal
Hawthorn East

Jul 172010
 
Ingredients

4 eggs separated
¾ cup caster sugar
¾ cup cornflour, sifted
1 tablespoon custard powder, sifted
½ teaspoon bicarb soda
1 teaspoon cream of tartar
pinch of salt

Method

Beat on high speed the egg whites and salt until soft peaks form.

Add sugar a little at a time. On low speed add the yolks one at a time.

Fold through the dry ingredients.

Split the mixture evenly between two 2 x 8 inch sponge tins. Bake at 180degC for 25-30 minutes.

When cool, fill with whipped cream and fresh raspberries.

Decorate with a little sifted icing sugar.

Author

Megan Goodman
Donvale

Jul 172010
 

[See The Urban Nanna’s web site for a longer and illustrated version of this recipe.]

Ingredients

2 kg firm cucumbers
500g brown onions
¾ cup pure salt
30g yellow mustard seeds
3-4g chilli flakes (omit if you like)
2½ cups white sugar
750ml white vinegar
¾ teaspoon turmeric powder

Method

Wash and trim the cucumbers, then slice to 2-3mm thick rounds. Peel the onions, cut in half then slice to your liking. Add both to a non-reactive bowl.

Add the salt and combine thoroughly. Cover and leave on the bench overnight.

Wash the cucumber and onion mix thoroughly. Drain, then wash and drain again.

Spread the cucumber and onion mix over a clean tea towel and use a second tea towel to vigorously rub and scrunch it until it is mostly dry. Return to the bowl.

Add the mustard seeds and chilli flakes and stir to mix well.

Sterilise your jars and lids.

In a big non-reactive pot, combine the vinegar, sugar and turmeric. Bring to the boil and then simmer for 5 minutes.

Meanwhile, using tongs, stuff the cucumber and onion mixture into jars. Pack them tightly.

Using a heatproof jug, pour the hot vinegar mix into jars. Use a sterilised chopstick or butter knife (dip in boiling water for a minute to sterilise), to gently jiggle & poke the cucumber and onion mixture to dislodge any air bubbles. Top up with hot vinegar mix if needed.

Working quickly so as not to lose heat, use a clean cloth dipped either in straight vinegar or boiling water to wipe the rims of jars before sealing with hot sterilised lids.

Cool, label and store for a month before eating. This is to let the flavours mellow and mature. Refrigerate once opened.

Will keep for 1-2 years unopened in a cool dark cupboard. Will last several months in the fridge once opened.

Author

Anna Matilda
The Urban Nanna
Forest Hill

Jul 162010
 

Serves 4. Prep time: 30 minutes. Cook time: 20 minutes.

Ingredients

6 large eggs
1 cup leftover dip (e.g. Greek yoghurt or hummus)
250g leftover cooked chicken pieces without bones (thighs, breasts, tenderloins) or shredded chicken
3 cups cooked leftover vegetables, cubed
1 cup fresh chopped herbs (any combination to your liking)
½ cup grated leftover cheese (any) or more to taste

Method

Pre-heat oven to 180degC.

Place the eggs in a bowl and whisk lightly.

Add the dips and whisk to create a creamy mixture.

Mix through the cheeses.

In an oven proof baking dish, spread evenly the cooked chicken and vegetables. Pour over the egg mixture and decorate with herbs.

Cook for 20 minutes or until the top is golden.

What does it take for a cucumber to become a pickle? A jarring experience.

Author

Pauline Crosbie
Macleod

Jul 162010
 

Serves 4.

If you want to make this salsa outside of feijoa season you could substitute it with a tart kiwifruit.

Ingredients

The roast cauliflower
1 head (around 700g) of cauliflower broken into bite size florets
2 teaspoons ground coriander
1 teaspoon sweet paprika
1 teaspoon smoked paprika
salt and pepper
4 tablespoons olive oil

The feijoa salsa
3 feijoas, peeled, diced
¼ red onion, diced
30g jalapenos, diced (jarred or fresh)
handful of coriander, roughly chopped
half a lime, juiced
1 tablespoon red wine vinegar
1 teaspoon olive oil
salt and pepper

The slaw
half a red cabbage, finely shredded
handful of coriander or parsley
half a lime, juiced
splash of vinegar (or more to taste)
salt and pepper
fetta, to crumble on top (optional)

Method

The roast cauliflower
Pre-heat your oven to 190degC.

In a large bowl, combine the florets with the oil and spices. Season with salt and pepper and mix thoroughly to coat the pieces evenly before transferring to a baking tray. Place in the oven and roast for about 40 minutes until the florets are deeply golden and tender with a bit of crunch.

The feijoa salsa
Pile the feijoa, red onion and coriander onto a large chopping board and, using a large knife, chop until it forms a salsa consistency. Transfer to a small bowl, add the vinegar and lime juice and season to taste.

The slaw
Mix the shredded cabbage with vinegar/lime, coriander, salt and pepper. Using your hands, massage the slaw briefly to tenderise the cabbage and meld the flavours.

Cooking the tortillas
Place some tortillas directly over a medium flame and allow them to puff up slightly and char around the edges (about 15-20 seconds on each side).

Place all the elements on the table and pile your tacos high, crumbling fetta on top if you want.

Author

Citu
Brunswick East

Jul 162010
 
Ingredients

Pastry
500g plain flour
250g butter at room temperature
5ml vanilla
100g caster sugar
50mls water

Filling (enough for a 20cm tart tin)
50g unsalted butter at room temperature
50g sugar
1 egg lightly beaten
1 tablespoon plain flour
100g crushed/ ground walnuts (or other nut meal)

Topping
Rhubarb, peeled if needed and sliced into 10 cm pieces
Brown sugar (to taste)

Method

Pastry
1 quantity of store-bought sweet shortcrust pastry or make your own.

If making your own, combine all the ingredients in a food processor until it comes together and rest in the fridge before using.

Tip: it can be frozen so it can be useful to make the double amount for use in another recipe.

Filling

Cream the butter and sugar, add the egg, then the dry ingredients. [Can be also done in a food processor].

Topping
Roll out the pastry to cover a tin, prick the pastry with fork and blind bake in 200degC oven.

Cool.

Add the filling, arrange the rhubarb pieces on top and sprinkle with brown sugar. Bake for 30 minutes at 180degC.

Author

Megan Goodman
Donvale

Jul 162010
 
Ingredients

20-25 leaves of cabbage (or 1 whole small wombok)
1 cup of coarse sea salt
1 apple, peeled and grated
½ medium onion, grated
2-3 spring onions, sliced to 1cm length
3 tablespoons fish sauce
½ cup of Korean chilli powder
2 tablespoons garlic, minced
1 teaspoon ginger, minced
1 cup of water

Method

Brine

Wash the cabbage leaves in running water to remove any dirt. Slice the cabbage widthways and set aside.

Place the cabbage in salty water by mixing 1 cup of sea salt and 4-5 cups of water. Mix and soak well together. Leave for 3 hours. Wash, draining the water, and set aside.

Seasoning

Mix all the seasoning ingredients in a large bowl.

Add the brined cabbage to the bowl and mix well together until all of the seasoning covers the cabbage. Taste and add more salt if needed.

Packing

Place the kimchi in clean jars using tongs and make sure to press down the kimchi so that it is covered by the liquid.

Screw on the lid and clean any excess kimchi liquid on the outside of the jars with a damp cloth (packing kimchi in the jars can be tricky and messy!).

Leave at room temperature for 1 day and then store in the fridge. It will be ready in 2 weeks.

Author

Angela Cheung
Macleod

Jul 162010
 
Ingredients

125g butter, softened
125g caster sugar (plus a little extra to serve)
1 cup self-raising flour
2 eggs
rind of 1 lemon, finely grated

Method

Cream the butter and sugar.

Add the eggs one at a time and beat well.

Add the rind and flour. You can add a little lemon juice if needed to bring the cake batter together.

Bake at 180degC for 35-40 minutes.

Sprinkle with a little sugar to serve.

Author

Megan Goodman
Donvale