Carrot and Leek Soup

Ingredients1 kg carrots, sliced into 1 cm thick rounds 4 cups stock 1 medium potato, cut into cubes 1-2 tsp salt 1 ½ cups of leeks, halved and then thinly sliced 1/3 cup ground almonds 2-4 cloves of garlic, pressed leaves from 4 sprigs of thyme leaves from 2 sprigs of marjoram 1 tsp grated fresh ginger pinch of nutmeg and cinnamon fresh basil

Method 1. Place carrots, stock, potato and salt together in a soup pot.  Bring to a boil and then reduce the heat to a simmer until carrots are tender. 2. Sauté leeks and garlic in 3-4 tbsp of butter for about 7 minutes. Add the remaining spices, sautéing for another 2-3 minutes to release their flavour. Add almonds and remove from heat. 3. Puree all ingredients together, return to pot.  Add salt and pepper to taste as well as extra thyme or ginger if desired. 4. Simmer 5 - 10 minutes to "marry" the flavours. Serve the soup with a dollop of crème fraiche topped with slivered basil leaves.

Roasted Cherry Tomatoes with Quinoa and Feta

I have seen and tried many variations of this recipe.  Some have no cheese nor chick peas.  Some roast the tomatoes in a cooler oven for more time.  Some have lots of parsley and lemon juice, like a quinoa tabouli.  Here is a starting point to create your own variation. Ingredients 2 cups quinoa 2 cups vegetable broth 2 cups dry white wine 15 - 20 cherry tomatoes 5 cloves of garlic – minced 1/4 cup extra virgin olive oil 1 - 2 tbsps balsamic vinegar leaves from 4 sprigs of fresh thyme sprinkle of salt and pepper 4 oz crumbled feta cheese 150 grams chick peas, pre-soaked and boiled until soft or 1 can of chick peas Herbs to taste - Parsley, basil, purple basil

Method 1. Cut tomatoes in half.  Sometimes I scoop out and discard seeds and juice. But sometimes I don't.  The first way presents better. 2. Toss tomatoes in olive oil and thyme and sprinkle with salt and pepper. 3. Place tomatoes on a baking sheet and fill each with a sprinkle of minced garlic. Roast at 400 degrees for 30 minutes or until they start to shrivel a little. 4. When tomatoes are halfway cooked, start to prepare the quinoa. Combine quinoa, white wine and vegetable broth in a small pot, cover and bring to boil. 5. Reduce heat and let simmer with lid half on for about 15 minutes or until all of the liquid has been absorbed. 6. Remove tomatoes from oven and mix into the quinoa, adding chick peas,  feta and  herbs. Mix gently, adjust seasoning and serve.

Ratatouille

Ingredients2*1/2 kilo eggplants, cut into cubes 1 ¾ teaspoons plus ¾ teaspoon salt, divided 1 kilo tomatoes, diced 5 cloves garlic, crushed and chopped ½ teaspoon ground black pepper 1/3 cup loosely packed, chopped fresh basil ¾ cup loosely packed, chopped flat-leaf parsley 700 grams onions, thinly sliced 3 bell peppers, cored, seeded, and chopped 1 kilo of zucchini, cut lengthwise and then into ½-inch slices 1/3 cup dry white wine

Method 1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. 2. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. 3. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. 4. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. 5. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.

Eggplant Caponata

Ingredients1 eggplant 1/8 cup olive oil grated rind and juice of 1/2 lemon 1tbsp capers 6 pitted green olives 1 tbsp chopped fresh parsley salt and pepper toasted pine nuts Parmesan

Method 1. Cut eggplant into cubes. 2. Cook in olive oil for about 10 min, until golden and softened. 3. Drain on paper towels and sprinkle with a little salt. 4. Toss eggplant other ingredients. This is good just as a side salad, as an entree with bread, or with pasta.

Thai Vegetarian Red Curry

This Vegetarian Thai red curry recipe is easy to follow and combines shallots, lemongrass, red chillies, galangal, cumin, coriander seeds, kaffir lime leaves, wheat gluten or tofu, yams or sweet potatoes, Japanese or Chinese eggplant, shiitake mushrooms, and Thai holy basil.Ingredients Paste 3 shallots OR 1 small red onion, diced 1 stalk lemongrass (see instructions below) 1-3 red chillies (depending on desired spiciness) 3 cloves garlic 1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger) 1/4 tsp. white pepper (may be substituted with black pepper) 1 Tbsp. coriander seeds, roasted and ground with pestle & mortar (or a coffee-grinder) 3 Tbsp. regular (light) soy sauce or tamari 1 kaffir lime leaf 1/2 tsp. dark soy sauce 1 tsp. brown sugar 1/2 tsp. dried turmeric (or 1 thumb-sized piece of fresh turmeric, sliced)

Other 10-15 cherry tomatoes, or 3-4 regular tomatoes, sliced 3-4 kaffir lime leaves 1 small Japanese eggplant, sliced into bite-size pieces (do not peel, as there are vitamins in the skin) 1 sweet red pepper, or 1 red bell pepper, chopped into bite-size pieces 1 yellow bell pepper, chopped

Optional 1 small sweet potato (or yam), peeled and cut into cubes 1/2 cup fresh Thai holy basil leaves OR sweet basil 1 package firm tofu cut into bite-size cubes 1 to 2 cans coconut milk (depending on how mild you like your curry, or how much sauce you prefer)

Method 1. To make the paste, place all paste ingredients in a food processor. 2. Add 1/2 can of the coconut milk and process into a paste. 3. Place paste, tofu, remaining 1/2 can coconut milk, and limes leaves in a casserole dish. 4. Stir well until paste is thoroughly mixed with the other ingredients. 5. Bake at 375 degrees for 20 minutes. Then remove from oven and add vegetables. Stir well. (Note: if you prefer more sauce, or if you find the curry tastes too spicy, add 1/2 can more coconut milk.) 6. After another 10 minutes, remove from oven. Check to make sure vegetables are cooked to your liking. 7. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more soy sauce (or season with sea salt). If not spicy enough, add another red chilli, sliced finely, OR 1-2 tsp. Thai chilli sauce. If too salty, add up to 2 Tbsp. lime juice. If too spicy, add a little more coconut milk (yogurt will work too if you are non-vegan) and stir well. 8. Sprinkle with fresh basil leaves (these can be roughly chopped if too large), and serve with plenty of Thai fragrant rice (white or brown) for a nutritionally complete and satisfying meal.

Source:  Darlene Schmidt, Your Guide to Thai Food

Tomatoes, Basil and Garlic

Seems almost silly to write this one - as it is so simple...and so very delicious! You taste every piece of this recipe so use high quality oil, fresh, yummy bread, fresh organic tomatoes, just picked basil and sea salt. Ingredients chunky baguette sliced on the diagonal tomatoes basil 4 cloves garlic extra virgin olive oil salt/pepper -optional

Method 1. Press garlic into 1/2 cup of olive oil. 2. Slice basil and arrange on plate. Slide a basil leaf in between the slices. 3. Drizzle garlic infused olive oil over the top. 4. Serve with bread to soak up any juices left in the plate!

Fresh Corn and Tomato Salsa

This is wonderful on corn chips or toasted mountain bread. It is also great mixed with black beans and avocado in a burrito. Ingredients 2 ears fresh corn 3 tomatoes 1/2 capsicum 1/4 tiny hot pepper 1/3 bud fresh garlic 1/3 large, red onion 1/4 bunch coriander Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper

Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Cut tomato into bite sized chunks 4. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll.  With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob.  It doesn't matter if the kernels are connected, as they will separate while mixing. 5. Mix all, adding bits of seasonings to taste. 6. Let sit for 30 minutes so flavours "marry."

Source - Susan and Robin Koster

Pasta with Fresh Tomatoes, Basil and Bocconcini

Ingredients1/2-kilo fresh tomatoes sliced into quarters or eighths depending on size (cherry tomatoes work well with this) 4 cloves of garlic, minced 1/2 cup fresh basil leaves, sliced 1/4-cup olive oil 16 bocconcini balls cut in half 20 Spinach leaves, sliced Salt and Pepper to taste Pasta for four people

Method 1.  Cook pasta, removing and draining when it is still al-dente. 2.  In a small skillet, heat olive oil and garlic over low to medium heat, removing before garlic browns. 3. Pour infused olive oil over pasta, straining the bulk of the garlic. 4.  Add tomatoes, basil, cheese, spinach, salt and pepper and toss.  Serve immediately.

Bok Choy, Broccolini and Chicken in a Spiced Sauce

Ingredients3cm piece fresh ginger, julienned 4 boneless chicken breasts ¾ cup salt-reduced chicken stock ¼ cup Mirin or dry cooking sherry ¼ cup tamari or soy sauce 1 tbsp brown sugar 1 cinnamon stick, broken into pieces 2-3 star anise 3 spring onions, sliced into 1/2 cm rounds 2 carrots julienned 1 bunch broccolini, trimmed and halved 1 bunch baby bok choy, trimmed

Method 1. Slice chicken breasts into 1/2 cm thick pieces.  Cut these in half to reduce their length. Mix stock, wine, soy sauce, brown sugar, cinnamon and star anise and marinade chicken for 10 minutes to 24 hours. 2. Heat 2 teaspoons olive oil in a large non-stick frying pan, add ginger and garlic and cook for 30 sec. Skim chicken from marinade and brown on all sides for 3-4 min.  Remove chicken, transfer to a plate and keep warm. 4. Add spring onions and carrots and stir-fry until onions soften. Add marinade. Bring to the boil. 5. Add broccolini. Cook, uncovered, for 5 min or until vegetables are tender and sauce has reduced slightly. Pour this over chicken. 6. Return pan to heat and add bok choy. Cook until wilted.  Top chicken, vegetables and sauce with bok choy. Serve with steamed rice.

Stir-Fried Bok Choy with Tofu

Ingredients1 small bunch bok choy, washed 1/2 carton soft or firm tofu, drained 1/2 cup vegetable stock, chicken stock or water 1 tbsp tamari or soy sauce 1 tbsp dry sherry or mirin 1 tbsp oyster sauce (if vegetarian, omit or substitute Lan Chi Chilli Paste) 1/2 tbsp roasted peanut oil 2 garlic cloves, minced 1/4 tsp salt 1/2 tbsp cornstarch mixed w/1/2tbsp water

Method 1. Cut bok choy leaves into 3-inch pieces, the stems into 2-inch pieces. 2. Cut tofu (gently!) into 1"-ish cubes. 3. Mix together stock, soy sauce and oyster sauce. 4. Heat a wide nonstick skillet, add the oil and when hot, add garlic and bok choy. Sprinkle with salt and stir-fry over high heat for about 2 minutes, until greens are wilted. 5. Add stock, reduce heat to low, add tofu. Cover and simmer until tofu is heated through, 4 to 5 minutes. 6. Add diluted cornstarch and gently stir into the juices without breaking tofu. Serve over rice.

Mojito

Here is a wonderfully refreshing drink for a hot summer evening  made with or without alcohol. Ingredients 10 fresh mint leaves 1/2 lime, cut into 4 wedges 2 tablespoons caster sugar 1 cup ice cubes 45ml white rum 125ml soda water

Method 1. Place mint leaves and 1 lime wedge into a glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. 2. Fill the glass almost to the top with ice. Pour the rum over the ice and fill the glass with soda water. Garnish with the remaining lime wedge.

Carrot Dip

Ingredients500g Carrots, peeled & roughly chopped 1 teaspoon paprika 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 60g Lemon Juice or Wine Vinegar 4 tablespoons olive oil 1-2 cloves garlic, finely chopped 5g ginger, fresh, finely chopped salt & pepper flat-leaf parsley, chopped for garnish

Method 1. Steam carrots until soft but not mushy. 2. Put them into a blender with ginger and garlic and the rest of the ingredients (excluding the parsley). Blend until smooth. 3. Add the parsley when serving.

Zucchini, Cherry Tomato and Chicken Kebabs

Ingredients 2 boneless chicken breasts 1 zucchini 16 cherry tomatoes or small tomatoes 8 long kebab sticks

Marinade 2 tablespoons balsamic vinegar ½ cup extra virgin olive oil 2 tablespoons seeded mustard 3 cloves garlic, pressed ¼ tsp salt freshly ground pepper 1 tablespoon diced lemon basil

Method 1. Soak kebab sticks in water. 2. Whisk marinade ingredients together in a bowl large enough to hold chicken breasts. 3. Cut up chicken breasts into 2 cm cubes. Place into marinade. 4. Cut zucchini into 1 cm rounds. Cut these into quarters if the zucchini is large or halves in the zucchini is small. 5. Stick 1 zucchini piece, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken, 1 tomato, 1 piece of chicken, 1 zucchini piece, 1 piece of chicken,1 zucchini piece, etc  on to the kebab stick. 6. Place kebab in a baking dish.  Keep sticking until you have used all of the chicken.  You can vary the pattern and add other vegetables such as capsicum, onion slices and garlic.  Pour any remaining marinade over the top of the kebabs and leave them for at least three hours. You can also just marinade the chicken and then grill immediately. 7.  Grill, turning frequently.

Salad with Flowers and a Light Vinaigrette

Ingredients Mixture of salad greens Optional Grated beetroot, diced carrot, quartered cucumber, sliced tomato, avocado, etc. Mixture of edible flowers and herbs such as "Purple Opal' basil, lemon basil, borage flowers, calendula flowers, nasturtium, chive flowers, etc.

Dressing Ingredients 2 tablespoons plus 1 teaspoon white balsamic vinegar or sherry vinegar ½ cup flax seed oil, grape seed oil or extra virgin olive oil Optional 1-2 teaspoons Dijon-type mustard 1 shallot finely diced 1 tsp of one or a combination of fresh lemon thyme, parsley, lemon basil ¼ tsp salt

Method 1. For the dressing, add any of the optional ingredients to the vinegar and gently whisk. 2. Continue whisking while adding the oil in a stream. 3. Clean all salad greens and tear into bite size pieces. 4. Add optional salad vegetables. 5. Remove calendula petals, tear nasturtiums, divide chive blossoms, and slice any fresh herbs and sprinkle over the top. 6. Toss with vinaigerette and serve immediately.

Sweet Chilli Sauce

Condiments are a great thing to make from scratch...especially if you can use organic ingredients!  This is a very simple chilli sauce that looks great bottled! Ingredients 500g long fresh red chillies, stems trimmed 3 garlic cloves, peeled 750ml white vinegar 645g caster sugar

Method 1. Halve 100g of the chillies and place in the bowl of a food processor. Halve and de-seed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped. 2. Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. 3. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.

Recipe by Michelle Southan – Good Taste Magazine

Carrot Mash

This is a lovely way to add colour to the plate...depending on which carrots you use...and delicious too. Ingredients Carrots Butter Cream Salt Fresh Thyme

Method 1. Top, tail, and slice carrots and tip them into a steaming pan or a pan with boiling water. If you choose water, add a dash of oil and pinch of salt to raise the boiling temp and improve flavour. 2.  When the carrots have softened (you can easily put a fork through them), drain them.  Put them back into the pan, add a knob of butter and a dash or more of cream and roughly mash. 3. Place in a serving dish and sprinkle the top with fresh thyme.

Rocket Pesto

Rocket is a source of Vitamin C, folate and beta carotene.  It is also a source of calcium and potassium.  The slightly bitter flavour of rocket is an indicator of its valuable antioxidant content.  But if a bag of rocket is hard to use up in salads, sandwiches, pastas and pizzas, try making rocket pesto.  This works well as a dip on its own or spread on sourdough bread with sliced tomatoes.  You can also stir it into yogurt and serve with grilled lamb or chicken.  If you leave the cheese out, it freezes well for winter enjoyment! Ingredients 1/3 cup pine nuts (you can also use almonds, unsalted roasted cashews or walnuts) 1 garlic clove, peeled 100g rocket leaves, trimmed 1/4 cup extra virgin olive oil 1/4 cup finely grated parmesan squeeze of lemon juice salt and ground pepper to taste

Method 1. Place cashews and garlic in the bowl of a food processor.  process until coarsely chopped. 2.  Add rocket and lemon juice. Process drizzling the oil through the feed tube until the mixture is smooth. 3. Stir in parmesan and season with salt and pepper.

Pickled Red Cabbage

I really like pickled red cabbage with cheese and a chunk of sourdough bread or as an afternoon snack! Ingredients 1 large red cabbage 4 tbsp kosher or flake salt 1.2 L malt vinegar (1.2 litres) 3-4 tbsp of the homemade pickling spices in cheesecloth (or loose) OR you can use Herbie's Pickling Spice (available locally at the Blairgowrie IGA)

Pickling Spice 10-15 dried bay leaves 2 inch piece dried ginger 1 tbsp black mustard seeds 1 tbsp yellow mustard seeds 1 tbsp black peppercorns 1 tbsp white peppercorns 1 tbsp mace blades 1 tbsp allspice berries 1 tbsp coriander seeds 2 tsp dill seeds 1 dried red chile, crushed 2 cinnamon sticks, crushed 6 cloves 1 tsp whole coriander seeds 1 tsp cardamon pods, crushed 1/2 star anise pod, crushed

Method 1. Pickling Mix - Combine all of the following, or make your own mix with what you have on hand, and store in an airtight container for up to six months. 2. Sterilize some jars and lids. Note: You need vinegar proof lids. 3. Quarter and finely shred your cabbage. Place in a bowl and sprinkle on the salt before mixing 4. Cover and leave for 6-8 hours (or overnight) - This is an important step as it draws the water out of the cabbage.  If omitted, your pickled cabbage could spoil. 5. Using a colander, rinse off the salt 6. Add the vinegar and the mix to a large saucepan and bring to the boil 7. Turn off the heat and let cool leaving in the spices for 3-4 hours before removing them 8. Pack your shredded cabbage into the jars before filling with the spiced vinegar. 9. Store in a cool, dark place for 2-3 weeks before using. Eat within 3 months.

Eggplant in a Thai Green Curry

This fantastic Thai green curry recipe features eggplant and red pepper (carrots make a great substitute if these are not in season).  You can add cauliflower, zucchini, beans...really any other stir fry vegetables you have in the fridge.  The homemade green curry paste is what makes this dish such a lovely combination of distinct flavours, so don't be tempted to substitute the store-bought variety. Top the curry with fresh basil.

Ingredients

1 can good-quality coconut milk

3 Asian eggplant (the long thin ones), sliced diagonally into 1cm thick rounds

1 red bell pepper, cut into bite-size pieces

1/3 cup fresh Thai or sweet basil

1/2 cup stock (I use chicken)

Green Curry Paste 3 stalk fresh lemongrass, minced 250 grams green chilies, sliced (if you can't find Thai chilies, jalapeno will work) 1 shallot, sliced OR 1/4 cup diced red onion 4-5 cloves garlic, chopped 1/4 cup of fresh galangal OR fresh ginger, sliced approx. 1 cup chopped fresh coriander/cilantro, leaves & stems 1/8 cup coriander seeds, roasted and ground 1 tbsp cumin seeds, roasted and ground 1/2 tsp whole white pepper, ground 2-3 tbsp fish sauce 1 tsp shrimp paste 1 tsp palm sugar or brown sugar 1 tbsp lime juice

Method 1. Place all 'Green Curry Paste' ingredients together in a food processor, blender, chopper, or pestle & mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later). Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper: try using a blender, or finely mince all ingredients by hand and stir together well. 2. Heat a wok or deep frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the vegetables which take the longest to cook like carrots and cauliflower. Stir for 2 minutes coating with spices. 3. Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6-10 minutes (until the carrots start to tender). 4. Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant and beans (if using). Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork. 5. Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked. 6. Remove from heat and gently stir in the 1/4 cup reserved coconut milk. Taste-test, adding more fish sauce if not salty or flavorful enough. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added. 7. Serve with a generous amount of fresh basil and or more coriander.

Ministrone

I have been told that every region in Italy has its own ministrone.  Keep that in mind when you are making this, substituting and adding anything you feel works. I have written the straight recipe from Slow Cooking by Joanne Glynn. Ingredients 220 gms dried borlotti beans 50 gms butter 1 large onion, finely chopped 1 garlic clove, finely chopped 15 gms parsley, finely chopped 2 sage leaves 100 gms pancetta, cubed 2 celery stalks, halved then sliced 2 carrots, sliced 3 potatoes, peeled 1 tsp tomato paste 3 roma tomatoes chopped or 400 gm tin chopped tomatoes 8 basil leaves 3 litres chicken or vegetable stock 2 zucchinis, sliced 220 gms shelled peas 120 gms green beans, cut into bite sized lengths 1/4 cabbage shredded 150 g small pasta 6 tablespoons pesto grated parmesian cheese

Method 1. Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight. 2 Next morning, drain and rinse thoroughly under water. 3. Melt butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta.  Cook over a low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden. 4. Add the celery, carrot and potatoes and cook for 5 minutes.  Stir in the tomato paste, tomatoes, basil, and borlotti beans. Season with plenty of freshly ground pepper. 5.  Add stock and bring slowly to a boil.  Cover and leave to simmer for 2 hours stirring once or twice. 6.  If the potatoes have not broken up, roughly break them up with a fork against the side of the pan.  Taste for seasoning and add zucchini, peas, beans, cabbage and pasta.  Simmer until the pasta is al dente. 7.  Serve with a dollup of pesto and Parmesan. Source - Slow Cooking by Joanne Glynn