Quick Pesto Pasta

This is a super quick pasta salad recipe that includes most of the ingredients for pesto but forgoes the mortar and pestle! Great for a spontaneous beach picnic and also wonderful when you do not have heaps of fresh basil. Ingredients 400 g penne or spiral pasta 3 carrots 20 sugar snap peas, 2 baby zucchini and/or bunch of broccolini 1 bunch basil, roughly chopped 1 clove fresh garlic 1/3 cup pine nuts extra virgin olive oil butter 1/3 cup cream 1/3 to 1/4 cup freshly grated or shaved parmesan salt and pepper to taste

Method 1. Put salted water on to boil for the pasta. 2. Clean carrots. Slice in half and then into thin half moons. Set aside. 3. Cut into bite size piece the sugar snaps, zucchini and/or broccolini.  Keep separate as they have different cooking times. 4.  When water boils, add pasta.  Set timer for five minutes and then add the carrots to the water too.  If using broccolini, add the chopped stems and tops for the last two minutes. 5.  In a small fry pan, lightly toast pine nuts. 6.  Once pine nuts are toasted set aside, reduce heat and gently melt a knob of butter in the pan. Fry the zucchini if you are using it. Add the cream once the zucchini is golden and bring to a slight boil before removing from the heat. 7. Once pasta is cooked, drain pasta and vegetables in a colander. Rinse, bounce out any remaining water and return to pan. 8.  Press garlic through garlic press over the pasta.  Add the butter and cream sauce, toasted pine nuts, chopped basil,  and grated parmesan.  Toss and lightly coat with olive oil.  Salt and pepper to taste.  Add extra cheese if desired.  The pasta tends to absorb the salt so I add extra.

Zucchini Salad with Mint, Garlic, Red Chilli, Lemon and Extra Virgin Olive Oil

Here is a Jamie Oliver recipe that we have enjoyed...perfect for the new zucchini. This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes [zucchinis] when at their best (nice and firm and not too big).

Ingredients 4 zucchini 1 chilli 1/2 clove garlic juice from one lemon handful of fresh mint leaves extra virgin olive oil salt and pepper to taste

Method 1. Slice 4 zucchini lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp zucchini, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper. 2. Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the zucchinis. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.) 3. Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.

Braised Fennel with White Wine

This is another of those "so simple" recipes that is absolutely delicious.  It's the perfect accompaniment to fish, roast chicken or grilled steak, and it's great on its own, too. Ingredients 2 heads of fennel 1 clove of garlic, finely sliced 1 large knobs of butter 1 wine glasses of white wine (or vermouth) salt and pepper

Method 1. Preheat oven to 220 C. 2. Remove any discoloured parts of the fennel, then cut the tops off and slice into four from top to root, reserving the leaves. 3. Put all ingredients into a baking dish.  Rip off a piece of grease proof paper, run it under cold water and scrunch it up to make it soft.  The place it snugly over and around the fennel, not the actual dish. 4. Cook in preheated oven for 20 minutes or until tender.  Scatter with the fennel leaves before serving.

Simple, Quick Potato Salad with New Potatoes and Spring Onions

Ingredients5 medium size new potatoes or 12 small chats fresh thyme Optional chives or garlic scapes or parsley Dressing balsamic vinegar extra virgin olive oil 1 lemon dijon mustard fresh cream Salt and freshly ground pepper

Method 1. Wash and lightly scrub potatoes, then roughly quarter (or leave whole if they are little) 2. Boil in salted water until soft when stabbed with a fork (about 10 minutes). 3. While boiling, assemble the dressing and chop the herbs. 4. Drain in a colander and leave for a few minutes - Then put back in the pan, add dressing, herbs, salt and pepper to taste and toss to fully coat.  Best served warm or room temperature!

Dressing 1. In a jar put 1 tbsp vinegar with 2 tbsps olive oil. 2. Add the zest of the lemon and one heaping tsp of mustard and a pour of cream. 3. Put the lid on the jar and shake.

Fennel and Radish Salad

This is a Jamie Oliver super quick, easy and delicious recipe.  The bite of the radish is lovely with the licorice of the fennel.  Serve with pasta, grilled meat and chicken. Ingredients 1 fennel bulb 4-5 radishes 1 lemon extra virgin olive oil

Method 1. Trim and quarter the fennel. Trim excess leaves from the radishes. 2. Put the fennel and radish into the food processor and shred.  Tip into a large bowl 3. Squeeze in the juice of a lemon, 1 lug of olive oil and a pinch of salt and pepper, then toss and scrunch with your hands to get the juices to mingle. 4. Season to taste.

Famous Fall Roots Soup

A trio of fall root vegetables — carrots, leeks, and a swede — forms the savory foundation of this soup. Puréed and enriched with crème fraîche, this potage, with its velvety, smooth texture and glorious orange hue, is always a hit — whether it’s a first course or the main attraction. Ingredients 4 tablespoons unsalted butter 2-1/2 cups chopped leeks, white and light green parts only (3 to 4 medium leeks) 1-1/2 pounds carrots, peeled and diced 1 medium swede (1 to 1-1/2 pounds), peeled and diced 8 cups chicken stock Kosher salt 1-1/4 cups crème fraîche 3 tablespoons finely chopped fresh flat-leaf parsley

Method 1. Heat butter in a large, heavy pot (with a lid) over medium-high heat. When melted and hot, add leeks, carrots, and swede. Sauté vegetables until softened, for 10 minutes or longer. Add stock and bring mixture to a simmer. Reduce heat, cover, and simmer until vegetables are very tender, for about 30 minutes. 2. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Whisk in 3/4 cup of the crème fraîche. Taste soup and season with salt, as needed. (The soup can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat over medium heat.) 3. To serve, ladle soup into shallow soup bowls. Garnish each serving with a generous dollop of the remaining 1/2 cup crème fraîche and a sprinkling of parsley.

LYNNE’S TIPS • Rutabaga (Swede) is an often overlooked root vegetable member of the cabbage family. Its pale yellow flesh is slightly sweet. Choose ones with smooth skin and firm flesh that are heavy for their size. • A sliced yam added to this soup would bring out a sweet touch and play well with the rutabaga. • This soup can be made ahead and its flavor will only improve. • When you have time, try roasting the vegetables before cooking them into a soup. Toss the chopped vegetables with a little olive oil, spread them out on a shallow pan and roast at 425 degrees F until they begin to soften and caramelize. Flavors will be more intense.

Makes 8 servings.

Excerpted from Sunday Soup: A Year’s Worth of Mouthwatering, Easy-to-Make Recipes by Betty Rosbottom (Chronicle Books LLC). Copyright © 2008 by Betty Rosbottom.

Red Cabbage, Apple and Walnut Salad

Ingredients4 cups shredded red cabbage 2 medium apples, chopped 1/2 cup raisins 1/2 cup walnuts 1/4 cup apple cider vinegar 1/4 cup olive oil 1/4 cup honey 1/2 tsp salt black pepper to taste

Method 1. In a large mixing bowl toss cabbage, apples, walnuts, and raisins. 2. Pour liquid ingredients, salt, and pepper over the cabbage mix and toss.

Kohlrabi and Apple Salad

If eaten raw, kohlrabi is an excellent source of Vitamin C.  These succulent bulbs are also high in manganese, magnesium, phosphorus, potassium, thiamin and B6. Ingredients 2 heads of kohlrabi, stems removed and pealed 2 medium sized apples, cored 1 carrot 1/3 cup cilantro, chopped 1⁄8 cup rice vinegar 2 tablespoons toasted sesame oil 3 tsps agave or honey 3 tsps lime juice salt to taste

Method 1. Cut the kohlrabi, apples, and carrot into matchsticks and place them in a large bowl. 2. In a small glass mix together the vinegar, sesame oil, agave, and lime juice. 3. Pour this dressing over the chopped vegetables and mix well. 4. Fold in the cilantro and salt to taste. 5. Serve at room temperature or chilled.

Spiced Cauliflower and Potatoes

I am afraid that I do not know which cookbook this recipe is from.  But I am happy to say that my photocopy is speckled with splatters attesting to how often it is used.  This is a slow cooker meal but it can also be made on the stove top. Ingredients 1 large cauliflower cut into 1 inch florets 1 large potato, peeled and diced (about 2 cups) 1 medium yellow or red onion, peeled and coarsely chopped 1 medium tomato, diced (optional) 1 (2 inch) piece ginger, peeled and grated 3 cloves garlic, peeled and chopped, minced, or grated 3-4 green chilies, chopped or sliced lengthwise 1 tbsp cumin seeds 1 tbsp red chili powder 1 tbsp garam masala 1 tbsp salt 1 tsp turmeric powder 3 tbsp butter 1 heaping tbsp fresh coriander, chopped

Method 1. Put all of the ingredients except the cilantro in the slow cooker.  Mix well. 2. Cook on low for 3 hours.  Mix once or twice during cooking, especially in the beginning.  Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker. 3. Add coriander.  Mix well but gently so as not to break up the cauliflower.

Roast Cauliflower with Vadouvan

Here is a roasted cauliflower recipe that was in The Age. Serve as a side dish to roast chicken, or with hummus and tabouli as a meal.

Ingredients 1 head cauliflower, outer green leaves removed, broken into florets sea salt and pepper 2 tbsp olive oil 1 tbsp  butter 2 teaspoons vadouvan spice mix 2 tbsp parsley leaves

Method 1. Preheat your oven to 180°C. 2. Toss cauliflower florets in olive oil. 3. Scatter over a baking tray and bake for 40 minutes or until golden and tender. 4. Season well. 5. To serve, melt the butter in a non-stick fry pan, add the vadouvan and stir through. 6. Add the cauliflower and toss for a minute or two until well coated over low heat (don't let it catch and burn). 7. Scatter with parsley leaves and serve.

NOTE: Vandouvan is a spice mix available through Herbie's Spice.  Locally you can find Herbie's Spice at the IGA in Blairgowrie and at La Casa Nuestra in Rosebud.  You can also try Herbie's website to find other locations herbies.com.au

Roasted Cauliflower with Cumin, Coriander and Almonds

Here is a Jamie Oliver recipe...simple to make and delicious to eat! When most people think of ways to cook cauliflower they will come up with either boiling or gratinating - I'm sure this is the same for you. It may seem strange, but cauliflower is absolutely fantastic when lightly roasted, especially with herbs, spices, cheeses or breadcrumbs. It develops a really incredible flavour that I'm well impressed by. Here's a recipe I made up that is Indian-ish in style. But, hey, it's not about points for authenticity - it's about whether it's delicious or not and I think it is! Please try this one.

Ingredients 1 head cauliflower, outer green leaves removed, broken into florets sea salt olive oil 1 knob butter 2 teaspoons cumin seeds 2 teaspoons coriander seed 1-2 dried red chillies 1 handful blanched almonds, smashed zest and juice of 1 lemon

Method 1. Preheat your oven to 200°C. 2. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). 3. Toss it in a good lug of olive oil and the butter. 4. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. 5. After a couple of minutes, add the cauliflower. 6. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. 7. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

Braised Red Cabbage with Bacon

You can make this dish up to one day ahead; it gets better as it sits.For a vegetarian option, omit the bacon and substitute vegetable broth for the chicken broth.

Ingredients 1 medium head red cabbage 6 thick slices smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces) 1 medium yellow onion, thinly sliced 2 tablespoons packed dark brown sugar 2 tablespoons Dijon mustard 1/3 cup cider vinegar 1 cup low-sodium chicken broth

Method 1. Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside. 2. Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered. 3. Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes. 4. Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard. 5. Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.

Thai Salad Dressing

I love the simplicity of ingredients that create a very fresh and exciting Thai salad.  You can use this dressing over mesclun with red onion and cucumber or lettuce with carrots, red capsicum, and cucumber cut into matchsticks or cabbage and green onions.  Eat as a side or use the salad as a base for fried calamari, chicken fingers or a noodle dish. Ingredients 4 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon sesame seed oil 2 tsps fish sauce 1 tablespoon soy sauce 2 teaspoon palm sugar (you can substitute brown sugar) 1 tablespoon ginger, peeled and finely chopped 1/2 garlic clove, finely sliced 1 red chile, seeded and finely sliced 2 tablespoons coriander, chopped 2 tablespoons basil, chopped

You can add more of any of these ingredients, to taste!

Method 1. Prepare dressing by dissolving palm sugar in lime juice and fish sauce. 2. Add freshly ground black pepper to season and whisk in soy. 3. Finally add oil, ginger, garlic and chili. Shake well to blend. 4. Add herbs and shake again. Let sit to marry 10 minutes.

Lamb Stew with Root Vegetables

Lamb stew cooked very slowly with root vegetables. Beautiful, tender, and rich. Ingredients 2 1/2 lb boneless lamb 2 medium onions 4 turnips 4 carrots 4 potatoes 2 tbsp olive oil 2 bay leaves bunch of fresh thyme 2 tbsp plain flour 1 1/2 tsp salt 1/2 tsp pepper 1/2 cup fresh parsley, chopped

Method 1. Cut the lamb into 1 inch cubes. 2. Peel and chop the turnips, carrots and potatoes into small chunks. Peel and chop the onions. 3. Heat the oil in a large saucepan and brown the meat. 4. Put all the vegetables plus the browned meat chunks and the salt and pepper into a Crock Pot. 5. Add 2 cups of water or stock if you have it and cook for 8-10 hours on low. 6. Mix the flour with 1/4 cup water to a paste, and turning up the heat add to the stew. Stir well until gravy thickens and stir in the parsley.

Slow-Roasted Tomatoes

You can eat these as is...the roasting intensifies the flavour...very tasty! or marinate them in extra virgin olive oil first.  They are not dry enough to last for long periods of time in oil, though.  So consume them within a week on sandwiches, tossed in salads for a special spark or simply with a soft cheese, basil and tender greens.

Ingredients Cherry tomatoes, cut in half horizontally Extra virgin olive oil Salt and Pepper to taste

Method 1. Preheat the oven to 140ºC. 2. In a small roasting pan, toss the tomatoes with the olive oil. 3. Roast the tomatoes, seed-side up, for 2 to 3 hours. 4. Serve with good bread, cheese and greens.

Beetroot, Feta and Almond Salad

This recipe is one of those that can be enhanced with seasonal ingredients like fresh oranges at the end of winter when there is tender young English spinach and new beetroot.  It is also wonderful in summer, made with balsamic vinegar,  when there are extra beetroot and lots of lettuces. Ingredients Citrus Vinaigrette (or substitute in Balsamic Vinaigrette replacing basil with lemon basil or dill) 3 tablespoons olive oil 2 tablespoons white wine vinegar 2 tablespoons orange juice Beets 4 beets 1 tablespoon olive oil Salad Bowl of greens (lettuce, arugula, spinach, salad mix, watercress, etc) 1/2 cup sliced or slivered almonds 100 grms Main Ridge Dairy feta or goat cheese, coarsely crumbled

Method 1. Preheat oven to 200C. Remove beetroot tops and wash beets.  Coat with olive oil and wrap each beet  in foil. Place on a baking pan. Roast beets until tender, about 30 minutes to an 1 1/2 hours depending on size. 2. Cool beets; peel (the peel will just slip off - The red beets do stain) and cut into 1/2-inch wedges. 3. Whisk all vinaigrette ingredients in a small bowl. Season with salt and pepper. 4. Mix lettuces, nuts, cheese and dressing in large bowl. Toss. Top with beets.

Cucumber, Tomato, Feta and Olive Salad

Ingredients 2 medium cucumbers cut into 1/4's and then into 1cm cubes 20 cherry tomatoes cut into 1/4's 15 kalamata olives cut in half 200 gms Main Ridge Dairy feta cheese cut into 1cm cubes Balsamic Vinaigrette 3 tbsps balsamic vinegar 5 tbsps olive oil 6 basil leaves cut into thin slivers salt and freshly ground pepper

Method 1. Cut all vegetables, olives and cheese into a large bowl. 2. Add vinegar, oil, salt, pepper and basil and stir. 3. Serve over lettuce or on its own.

Roasted Parsnips, Beetroot and Carrots

This recipe is great with parsnips and also wonderful with potatoes.

Ingredients 5 parsnips -  peeled, root ends trimmed, cut into matchsticks 5 carrots - peeled, root ends trimmed, cut into matchsticks 3 medium size beetroot(red or golden or both) - peeled and cut into matchsticks 6 sprigs of fresh thyme, leaves removed 2 tablespoons olive oil Salt Freshly ground white pepper

Method 1. Heat the oven to 375 degrees.  Try to cut all vegetables into matchsticks of even size. 2. On a shallow baking tray, toss the parsnips, carrots and beetroot with the thyme, olive oil, salt and white pepper to taste. 3. Place the tray in the oven and roast, stirring every 10 minutes until vegetables are tender and roasted, about 40 minutes.

Chicken and Cashew Stir-Fry

Ingredientsoil, for cooking (vegetable oil works best in this recipe) 750 g chicken thigh fillets, cut into strips 2 egg whites, lightly beaten ½ cup cornflour 3 cloves garlic, chopped or put through a press 2 onions, thinly sliced 4 medium sized carrots and/or 1 red sweet capsicum, cut into match sticks 200 g broccoli, cut into bite-sized pieces 2 tbsp soy sauce 2 tbsp sherry 1 tbsp oyster sauce 1/3 cup roasted cashews 4 spring onions, diagonally sliced

Method 1. Heat the wok until very hot, add 1 tbsp of the oil and swirl to coat the side. Dip a quarter of the chicken strips into the egg white and then into the cornflour. Add to the wok and stir-fry for 3-5 minutes or until the chicken is golden brown and just cooked. Drain on paper towels and repeat with the remaining chicken, reheating the wok and adding a little more oil each time. 2. Reheat the wok, add 1 tbsp of the oil and stir-fry the onion, carrot and/or capsicum and garlic over medium heat for 4-5 minutes, or until the vegetables are softened slightly. Add broccoli, continuing to stir. Increase the heat to high and add the soy sauce, sherry and oyster sauce. Toss the vegetables well. 3. Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken and make sure it is entirely cooked through. Add salt if desired. Toss the cashews and spring onion through the chicken mixture, and serve immediately over rice or udon noodles.

Aunt Bee's Bread and Butter Pickles

Ingredients3 litres of thinly sliced cucumbers 1 litre thinly sliced red onion ¼ cup canning salt Brine 3 cups white vinegar 3 cups white sugar 3 tsp mustard seed 3 tsp celery seed 1 tsp turmeric

Method 1. Place the cucumbers, onions and salt in ice for at least three hours – preferably over night. Afterwards, drain and rinse and drain and rinse. Otherwise the pickles are too salty 2. Boil gently for 5 minutes the following: vinegar, sugar, mustard seed, celery seed and turmeric. 3. Add cucumbers and onions leaving them in long enough to lose their colour, turning yellow. 4. Place in jars (makes about 6 size 20 fowlers jars) and process as per your preserving units recommendation.