Minted peas with broccoli

I found this recipe while trolling the internet looking at ways to use some random vegetables in my fridge. With my mint plant growing profusely, this was a great find.

I also added sliced red capsicum to the recipe for colour (at the end) Leftover options for this dish are endless - feta cheese, crispy tofu, if you have a carnivore in the house like I have – small spicy meatballs.

Ingredients

(for serving 2 people)

§  400g broccoli, cut into florets

§  1 cup frozen peas

§  1/3 cup finely grated parmesan cheese

§  1/4 cup fresh mint leaves

§  2 teaspoons finely grated lemon rind

§  2 tablespoons lemon juice

§  2 teaspoons extra-virgin olive oil

Method

1.    Roast the broccoli for 5 minutes.

2.    Cook the peas following the packaging directions with a few mint leaves.

·        If cooking by oven top, cook broccoli in a large saucepan of boiling, salted water for 3 minutes, adding peas for last 2 minutes.

3.    Drain and transfer to a large bowl.

4.    Add cheese, mint, lemon rind, lemon juice and oil. Season with salt and pepper. Toss to combine. Serve immediately

Warm Pumpkin and Chickpea Salad

I came across this recipe when I was trying to find a meal using random ingredients in my half empty pantry. It was so delicious I can’t wait to make it again!

You can also add other leftover or fresh ingredients, such as beans and capsicum and winter nuts are also a great addition.

Ingredients

(for serving 2 people)

• Half a large pumpkin, peeled, deseeded, cut into 2cm pieces
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 2 teaspoon ground cumin
• 400g can chickpeas, drained, rinsed
• 1 small red onion, halved, thinly sliced
• 150g feta cheese, diced
• 1 large lemon, rind grated, juiced
• Handful of spinach leaves (chopped or shredded if desired)
• Salt and pepper to taste

Method

1.   Preheat oven to 200°C. Lightly grease a large roasting pan. Combine pumpkin, oil, ground coriander and 1 tsp of the cumin in a large bowl. Season with salt and pepper. Transfer to prepared pan. Roast for 20 minutes or until pumpkin is tender.

2.   In a large frypan, fry the chickpeas and the red onion along with the remainder of the cumin together until slightly browned – about 5 minutes

3.   In a serving bowl, add the pumpkin and chickpeas with the other ingredients and lightly toss. Serve with a garnish of coriander

Kumara Curry

I love kumara, such a versatile vegetarian staple, plus a much healthier option compared to potatoes. Whether stuffed or roasted, there are so many delicious recipes.

I had my first Kumara Curry at my Mother in Law's place and it was brilliant.

Now I always ask for a big pot of it - knowing the leftovers for lunch will also be amazing!

Ingredients (for serving 2 people or 1 if you want the leftovers!)

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 1 large red kumara, peeled and cut into 2cm cubes
• 1 cup (or one can) coconut cream 
• 1 tsp curry powder
• 1 tsp salt  
• 1 tsp turmeric 
• Parsley and red capsicum for garnish

Method

1.   Melt butter and oil in medium saucepan

2.   Add onion and cook until soft

3.   Add kumara and cook a few minutes to seal with out browning

4.   Add salt, spices and coconut milk

5.   Cover with lid and cook until soft, about 10 minutes

6.   Remove lid and cook until liquid reduces a little

7.  Serve in a large bowl and garnish

You can make this curry your own by adding vegetables and other garnishes. When adding additional vegetables, especially those that absorb liquid such as pumpkin, always adjust the volume of coconut cream accordingly

Red Lentil and Tomato Soup

I first discovered this recipe in a small university cafe in Christchurch, NZ. It was so delicious I had to find a way to recreate it!

Lentils are an excellent source of protein, fiber and folate. Combined with tomatoes, which are a great source of vitamin C and lycopene, this soup makes a wonderfully low fat, nutritious lunch or dinner.

Ingredients (for serving 4 people)

·         1 tbsp olive oil

·         1 medium onion, finely chopped

·         1 garlic clove, crushed

·         1 tsp ground cumin

·         2 tbsp lime juice

·         ¼ c chopped coriander (or cilantro)

·         425g can of chopped tomatoes

·         3/4 cup red lentils

·         5 cups of vegetable broth

·         pinch of salt and pepper

·         2 tbsp chopped fresh cilantro for garnish

Method

1. Heat oil in a large pan or Dutch oven. Add chopped onion and garlic, and cook over low heat for about 5 minutes, stirring occasionally.
2. Stir in cumin, coriander, chopped tomatoes and lentils. Cook for another 5 minutes, stirring constantly.
3. Add vegetable broth and bring to a boil. Reduce to a medium heat and simmer gently for 25-30 minutes or until lentils are soft. Add salt and pepper to taste and the lime juice.
4. The great thing about soup is you can taste and add flavours as you go. Try a bit of chilli paste if you prefer a bit of spice or add more cumin or coriander for a stronger taste.
5. Remove from heat and let cool for a few minutes. Pour into a blender or food processor and blend/process until smooth. Return to pan and reheat gently.
6. Ladle soup into 4 bowls and garnish with some fresh cilantro.

Japan fails to sell 75 per cent of 2011 whale-meat harvest - News

The growth of meat free meals (by campaigns such as Meat Free Monday) along with growing opposition from consumers is significantly starting to impact Japanese Whaling returns. Hopefully this is the beginning of the end of Whaling around the world.

Japan fails to sell 75 per cent of 2011 whale-meat harvest - News

Crispy Tofu salad with lime dressing

I love crispy tofu!

I make it all the time for stir fries or with a simple vegetable accompaniment. With this recipe I love the combination of crispy tofu, simple salad and the flavoursome lime dressing 

Ingredients

(for serving 2 people)

For the crispy tofu and salad:

• 150g thin rice noodles
• 1 tablespoon peanut oil, canola oil or rice bran oil
• 1/2 c flour (ideally brown rice flour)
• 1 inch fresh ginger, finely minced or grated
• Salt and pepper for seasoning
• 100g firm tofu, sliced and blotted dry with paper towels
• 1 small or 1/2 large red bell pepper, cut in 2-inch-long julienne
• 2 tablespoons minced chives
• 1/4 cup minced cilantro (coriander)
• 4 cups slivered romaine lettuce leaves
• 50g dry-roasted peanuts

For the dressing:

• 1/4 cup fresh lime juice
• 2 tablespoons seasoned rice vinegar
• Salt to taste
• 1 small garlic clove, puréed
• 1/3 cup unrefined expeller-pressed or roasted peanut oil
• 2 tablespoons grapeseed oil
• 1/2 teaspoon Asian hot pepper oil

Method

1. Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
2. Mix together the flour, ginger, salt and pepper in a shallow bowl.
3. Cut tofu into long thin sticks (about 1 finger thick) and lightly coat in the flour mixture.
4. Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and sauté on both sides until golden brown. Remove from the heat and allow to cool.
5. Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
6. Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.

Cauliflower Purée with Parmesan and Thyme

My husband hates cauliflower so it gave me great delight to feed this to him (without him knowing it was cauliflower) and watch him eat it with relish.

Great accompaniment to Fry’s Schnitzel

Ingredients

(for serving 4 people)

• 2 cups milk
• 3t Salt
•  Pepper to taste
• 1 medium cauliflower in florets
• 1 small bunch fresh thyme – tied in a bundle with kitchen string
• 1/4 cup freshly grated parmesan
• 1 tablespoon crème fraîche or cooking cream cheese
 

Method

1.   Bring milk to a boil in a large pot. Add half the salt, cauliflower and thyme bundle. Reduce heat to medium and partially cover the pan so that the milk doesn’t boil over. Simmer for 10 to 12 minutes until cauliflower is very tender. Strain in a colander, reserve the milk and let stand for 10 minutes until well drained. Discard thyme bundle.


2.   Place the cauliflower florets in the bowl of a food processor and process with a steel blade until coarsely chopped. Add the balance of the salt, pepper, parmesan and 2 tablespoons of the reserved milk. Process for another 30 seconds until very smooth. Add a bit more reserved milk to the desired consistency, if needed.


The purée can be prepared to this point up to 1 day ahead. Transfer the purée to a bowl, let cool to room temperature, then cover and refrigerate until ready to use.


3.   When ready to serve, place the purée in a medium saucepan and heat over medium heat until very warm, stirring frequently. Add the crème fraîche and stir until well incorporated. Transfer the purée to a serving bowl and serve immediately.