It’s nearly BBQ season so here is a great recipe to try. I cooked this at Nosh, Hamilton’s Spring Market Day on Saturday and it was a huge hit.
I got a request for Kumara salad via facebook. This one was very popular in the cafe and is really easy to put together. It’s great to take to BBQ’s as it is gluten free and vegetarian so will please those on special diets.
Filo pastry 1 onion 1 tspn cumin 2-3 medium potatoes 2 large bags spinach, washed and chopped 100g feta 2 Tablespoons toasted pine nuts 2 eggs ¼ cup milk Salt and pepper Peel the potatoes and cook until just tender. Allow to cool and slice into ½ cm pieces. Peel and dice the onion. …
always cook too much pasta so this dish is a great way to use it up. Carrying on the theme of using leftovers you can pretty much put anything in this, vegetable wise mushrooms, capsicums and zucchinis all work well. Also feel free to add any odds and ends of cheese you might have in the fridge
Place the broad beans, roasted garlic and vegetable stock in a large pan over medium heat.
Bring to the boil and then simmer for 20 minutes.
Turn a great risotto into another meal. Double the recipe and serve pumpkin risotto one night as a side and then use the rest the next night to make risotto cakes.
Wash the spinach thoroughly before removing the stalks and finely chopping. Cook in a pan until completely wilted and then allow to cool. When cool, drain absolutely all the liquid you can out of the spinach and place in a large bowl along with all the other ingredients.
Bring 3 cups of water to a boil and then add the quinoa. Cook for aprox. 10-15 minutes until all the water has evaporated. Cool, and then add finely chopped raw beetroot, spring onion and parsley.
I love ricotta! It is such a handy ingreditent to have on hand. Baked ricotta is great chopped up in salads, my personal favourite is a roast pumpkin, ricotta and baby spinach salad with sundried tomatoes.
Heat oil in a havy frypan and fry the pumpkin and eggplant until lightly browned. Add the curry paste and fry for another minute or two. Add the coconut cream, lime juice, 1/2 the zest and the fish sauce.