A lot of people are scared of cooking with fennel. It has a lovely aniseed-y flavour to it!
Roast Pumpkin, Basil and Fennel Risotto
Ingredients:
350g butternut pumpkin
1 Tbsp olive oil
salt and pepper
1 tsp fennel seeds
pinch chilli flakes
Risotto:
1 tablespoon olive oil
40g butter
1 onion, peeled and finely chopped
1 cup arborio rice
½ cup dry white wine
1½ cups Massel "chicken-style" or vegetable stock
1 bulb baby fennel, sliced paper thin
1 bunch basil (about 20 leaves)
¼ cup grated parmesan cheese
Method:
1. Preheat oven to moderately hot (200°C/180°C fan-forced).
2. Cut pumpkin into quarters and remove seeds with a spoon. Leave skin on, as it has a tendency to crisp up and taste a little like chestnuts when roasted. Place pumpkin on an oven tray lined with baking paper. Douse with oil, salt, pepper, fennel and chilli, and rub them into pumpkin. Roast for about 40 minutes, turning a couple of times to get a lovely, even golden glaze on the pumpkin. It is ready if you can push a knife into the flesh without resistance.
3. Meanwhile, heat oil and half the butter, in a heavy-based pan, over medium heat. Add onion; cook until translucent.
4. Add the rice and stir for about 30 seconds, or until the grains are glazed and translucent. Pour in the white wine and stir until it has been absorbed. Lower the heat slightly and add the stock or hot, salted water a little at a time until all of it has been absorbed. This should take around 15 to 20 minutes. Then remove the saucepan from the heat.
5. Stir through the roasted pumpkin, baby fennel and basil. Stir in the parmesan and remaining butter. Taste the risotto, then season with salt and pepper. Serve with a few of the fennel tops, if desired.
Serves: 2
Rating: 4
Wednesday 23 July 2008
Vege Filo Parcels
Filo pastry is great! This is just one recipe you can use with it. This is something that is made for two people, so you will have to adapt it to your needs.
Vege Filo Parcels
Ingredients:
half a small spanish onion, chopped
1/2 cup snow peas chopped into small strips
1/4 each of yellow, green and red capsicum, seeded and sliced
1/2 cup each of brocolli and cauliflower, sliced
1 cup of shredded cabbage
salt & pepper
1 tsp wholegrain mustard
1/4 tsp crushed ginger
1/2 tsp sun-dried tomato pesto (bought ready made)
50 ml sour cream (can use light sour cream)
8 sheets filo pastry
Method:
1. Spray frypan or wok with cooking spray. Put all veges into pan and gently stir fry. Add seasonings and stir until combined.
2. Fold in sour lite cream through mixture.
3. Place 1/4 of the mixture onto 2 sheets filo and wrap into a parcel. Repeat with the rest of the mixture.
4. Place parcels onto a baking tray lined with baking paper. Spray parcels with cooking spray and bake at 180 deg C. for 20 - 25 minutes or until golden.
Serves: 2
Rating: 4
Vege Filo Parcels
Ingredients:
half a small spanish onion, chopped
1/2 cup snow peas chopped into small strips
1/4 each of yellow, green and red capsicum, seeded and sliced
1/2 cup each of brocolli and cauliflower, sliced
1 cup of shredded cabbage
salt & pepper
1 tsp wholegrain mustard
1/4 tsp crushed ginger
1/2 tsp sun-dried tomato pesto (bought ready made)
50 ml sour cream (can use light sour cream)
8 sheets filo pastry
Method:
1. Spray frypan or wok with cooking spray. Put all veges into pan and gently stir fry. Add seasonings and stir until combined.
2. Fold in sour lite cream through mixture.
3. Place 1/4 of the mixture onto 2 sheets filo and wrap into a parcel. Repeat with the rest of the mixture.
4. Place parcels onto a baking tray lined with baking paper. Spray parcels with cooking spray and bake at 180 deg C. for 20 - 25 minutes or until golden.
Serves: 2
Rating: 4
Sweet Potato and Leek Tarts
Sweet Potato and Leek Tarts
Ingredients:
3 sheets ready rolled puff pastry
20g butter
2 large leeks, sliced
375g sweet potato, coarsley grated
4 free-range eggs, lightly beaten
1 1/4 cup pure or thickened cream
1 Tbsp seeded mustard
1/2 cup grated tasty cheese (can use low fat)
Method:
1. preheat oven to 210c, thaw pastry sheets and cut into squares push into base of muffin tin
2. Melt butter in a large pan. add sliced leeks and sweet potato cook covered for 8 -10 mins stirring occasionally. Allow mixture to cool
3. Combine eggs, cream, cheese and mustard. Add vegies. Spoon into pastry cases bake 25-30mins
Rating: 4
Ingredients:
3 sheets ready rolled puff pastry
20g butter
2 large leeks, sliced
375g sweet potato, coarsley grated
4 free-range eggs, lightly beaten
1 1/4 cup pure or thickened cream
1 Tbsp seeded mustard
1/2 cup grated tasty cheese (can use low fat)
Method:
1. preheat oven to 210c, thaw pastry sheets and cut into squares push into base of muffin tin
2. Melt butter in a large pan. add sliced leeks and sweet potato cook covered for 8 -10 mins stirring occasionally. Allow mixture to cool
3. Combine eggs, cream, cheese and mustard. Add vegies. Spoon into pastry cases bake 25-30mins
Rating: 4
Herbed Gnocchi
This dish is definitely worth the time taken to make it!
Herbed Gnocchi
Ingredients:
4 Potatoes peeled & boiled
1/2 cup Finely chopped fresh parsley (or any you like, really)
1 1/2 cups Plain flour
1 cup Plain flour (extra) for kneading
750g Jap pumpkin
1/2 cup Cream
1/4 tsp Nutmeg
Salt & white pepper
1/4 cup Grated parmesan
Method:
1. Drain potatoes and return to pan, mash then transfer to a bowl
2. Add parsley & flour to potatoes & mix with hand suntil well combined. Put mixture on a well floured surface, then knead gently on a well floured surface until dough is smooth & slightly sticky. Roll into 3cm thick tubes & using a flat edge knife cut into 2cm pieces. Stand for 20 min before cooking
3. Cut pumpkin into pieces. Boil until soft. Drain & mash, add cream, nutmeg, salt & pepper.
4. Preheat oven 180c Bring a large pan of salted water to the boil. Drop gnocchi (about 12 at a time) into the pan. When they float to top of water remove from pan with slotted spoon. Place in a large casserole dish pour over pumpkin sauce, top with cheese and bake 15-20 mins
Serves: 4
Rating: 4
Herbed Gnocchi
Ingredients:
4 Potatoes peeled & boiled
1/2 cup Finely chopped fresh parsley (or any you like, really)
1 1/2 cups Plain flour
1 cup Plain flour (extra) for kneading
750g Jap pumpkin
1/2 cup Cream
1/4 tsp Nutmeg
Salt & white pepper
1/4 cup Grated parmesan
Method:
1. Drain potatoes and return to pan, mash then transfer to a bowl
2. Add parsley & flour to potatoes & mix with hand suntil well combined. Put mixture on a well floured surface, then knead gently on a well floured surface until dough is smooth & slightly sticky. Roll into 3cm thick tubes & using a flat edge knife cut into 2cm pieces. Stand for 20 min before cooking
3. Cut pumpkin into pieces. Boil until soft. Drain & mash, add cream, nutmeg, salt & pepper.
4. Preheat oven 180c Bring a large pan of salted water to the boil. Drop gnocchi (about 12 at a time) into the pan. When they float to top of water remove from pan with slotted spoon. Place in a large casserole dish pour over pumpkin sauce, top with cheese and bake 15-20 mins
Serves: 4
Rating: 4
Tuesday 22 July 2008
Avocado and Raisin Dip
Because you can never have too many dips!
Avocado and Raisin Dip
Ingredients:
2 Avocados; peeled & chopped
1/2 cup raisins or sultanas
1/2 cup vegetable oil
1/4 cup lime juice
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground pepper
Method:
1. Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.
2. Serve with raw vegetables, assorted crackers or fried tortillas.
Rating: 4
Avocado and Raisin Dip
Ingredients:
2 Avocados; peeled & chopped
1/2 cup raisins or sultanas
1/2 cup vegetable oil
1/4 cup lime juice
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground pepper
Method:
1. Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.
2. Serve with raw vegetables, assorted crackers or fried tortillas.
Rating: 4
Pear and Honey Risotto
Another take on the risotto theme. Really, you can make risotto with just about any ingredients. This dish is more of a sweet meal than the usual savoury versions.
Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.
Pear and Honey Risotto
Ingredients:
2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest
Method:
1. Combine the pears, water, and lemon juice in a bowl and set aside.
2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.
3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.
4. Serve 2/3 cup to each person, hot or at room temperature.
Serves: 6
Rating: 4
Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.
Pear and Honey Risotto
Ingredients:
2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest
Method:
1. Combine the pears, water, and lemon juice in a bowl and set aside.
2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.
3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.
4. Serve 2/3 cup to each person, hot or at room temperature.
Serves: 6
Rating: 4
Layered Mexican Dip
Layered Mexican Dip
Ingredients:
2 cans refried beans
450g cream cheese
1/4 cup salsa
Shredded cheddar cheese (mild or sharp)
Optional - sour cream, olives, hot peppers, guacamole, onion
Method:
1. Mix the refried beans and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.
2. Put a layer of cream cheese on top of the first layer of refried bean mixture.
3. Top this layer of cream cheese with the remaining refried bean mixture.
4. Sprinkle cheeses on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.
Serves: as many as you want
Rating: 4
Ingredients:
2 cans refried beans
450g cream cheese
1/4 cup salsa
Shredded cheddar cheese (mild or sharp)
Optional - sour cream, olives, hot peppers, guacamole, onion
Method:
1. Mix the refried beans and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.
2. Put a layer of cream cheese on top of the first layer of refried bean mixture.
3. Top this layer of cream cheese with the remaining refried bean mixture.
4. Sprinkle cheeses on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.
Serves: as many as you want
Rating: 4
Basil Pesto and Pasta
"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
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