Steamed Baby Potatoes with Parsley

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This may seem so simple...that it can not possibly be tasty.  And you may be questioning whether you can steam potatoes! Trust! If you have lovely, spring potatoes, they steam to perfection and all they need is some butter, salt, cracked pepper and parsley!

Ingredients Baby Potatoes Real butter Sea salt Cracked black pepper Fresh parsley

Method 1. Gently clean potatoes with running water and your hands. 2. Steam in a stove top steamer for about 7 minutes (check after 4 - If your fork goes in without a problem, they are ready!) 3. Toss with butter, chopped fresh parsley, salt and cracked pepper.

Roasted Baby Carrots and Garlic Scapes

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Ingredients1 bunch of baby carrots 1 bunch of garlic scapes 2 tbsp olive oil Fresh thyme Sea salt Fresh ground black pepper

Method 1. Preheat oven to 225C 2. Clean baby carrots with a green scrubby or vegetable brush. Place on cooking tray and toss with oil (Drizzle oil over and mix with your hands - Jamie Oliver style). 3. Sprinkle with fresh thyme, salt and cracked pepper. 4. Roast in oven for 10 minutes. Remove, toss around and add garlic scapes. 5. Cook for another 10 minutes or so. Watch as you do not want to burn the scapes - These are tender and young. 6. Serve hot.

Variation (Pictured Above) Fennel makes a wonderful addition to this recipe! Method 1. Clean the fennel bulb to remove any dirt. 2. Slice the bulb in half.  Put flat side down and cut in half again and again. 3. Add to the carrots. 4. It may take the fennel and carrots 20 minutes to cook before you add the garlic scapes.

Fennel Salad with Lime Vinaigrette

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This recipe, like many salad recipes, is surprisingly simple.  It makes me think of a play...with distinct characters, probably young and innocent(pure).  When they come together, they create an explosion of vibrancy!

Ingredients Lime Vinaigrette 1 tablespoons extra virgin olive oil...don't skimp on the quality of olive oil...simple ingredients mean "The Best" ingredients 1 tsp light vinegar (white wine or apple cider) juice of one fresh lime 1 fennel bulb parmesan cheese

 Method 1. Cut off the long, leafy fronds at the top of the fennel bulb. 2. Throughly wash the bulb in warm water, scrubbing off any dirt. If the outer layer is too bruised or brown, remove it and do not use. 3. Cut the fennel bulb in half.  You can cut it in half again and then thinly slice each half about 3mm thick. Transfer the chopped fennel to a salad bowl. 4. Using a vegetable peeler or a mandoline, make strips of parmesan into the salad. You want about fifteen to twenty. 5. Assemble the dressing in a small bowl or ramekin by combining vinegar, olive oil, lime, sale and cracked white pepper. 6. Pour the dressing over the fennel and parmesan. Toss to coat.

 

Leek and Nettle Tartlets

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I adapted this recipe from Linda Woodrow's Leek Tartlets with Olive Oil Pastry  (I used to use a short crust pastry but tried her yogurt, olive oil pastry and much preferred it.)
Makes 6 large muffin sized tarts. Recipe doubles fine.
The Pastry:
Into a food processor or a bowl, put 1 cup of wholemeal plain flour and a good pinch of salt.
Put a couple of good dessertspoons of low fat Greek yoghurt in a cup, then top it up to half full with olive oil. You want it about half and half – ¼ cup of each. You don’t need to mix them.
Tip the cup all at once into the processor or bowl and blitz them together.  In a food processor it’s just a couple of seconds, but you can do it just by stirring.  Knead just enough to combine into a dough.  It needs to be quite moist so don’t add any more flour than necessary, and don’t overwork the dough or it will get tough.  Put the dough in a plastic container in the freezer to cool while you make the filling.
The Filling:
Sauté 2 cups of chopped leeks (white and pale green part) in a little butter or olive oil.  Do this over low heat for about twenty minutes which caramelises the leek.  When they are almost done, add 1 cup chopped nettles.
Beat together:
  • 2 eggs
  • ¼ cup white wine or 1/4 cup milk or 1/4 cup cream or 1/4 water with a squeeze of lemon
  • a dessertspoon of lemon thyme
  • a good grating of black pepper
  • 1/2 cup grated parmesan cheese
Assembling and Baking:The pastry is quite fragile.  The easiest way to roll it out is to put a sheet of greaseproof paper on your bench top, put the ball of dough on it, and cover with another sheet.  Roll the pastry out between the two sheets, turning once or twice to un-wrinkle the paper. You can then peel the top sheet of paper off, cut the dough to fit your muffin tins, flip the lot and peel the other sheet off. Roll the scraps out between the greaseproof paper again.
If you have a round bowl the right size to fit the muffin tins, use it to cut your rounds.  I do not so I cut the dough into squares which then stick up out of the tins.
Grease the baking tins lightly, line with pastry.  You can pre-bake empty for five minutes or just put a few dessert spoons of the leek and nettle mixture into each cup, pour the egg mixture, dividing between the cups and top with parmesan cheese.
Bake in a medium oven for around 20 minutes till the pastry is golden.

Quick Pesto Pasta

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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

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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

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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

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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

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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

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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.

Kohlrabi and Apple Salad

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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

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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

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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

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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.