This recipe comes from the collection from Australia's National Vegetarian Week campaign.
National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.
This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.
Spicy Pumpkin and Lentil Tagine
Ingredients:
1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces
Method:
1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.
2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.
3. Sprinkle with remaining parsley and coriander to serve.
4. Serve with couscous with currants and almonds.
Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx
Serves: 4-6.
Rating:
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Tuesday, 29 December 2009
Vegetable tagine with apricots
This dish is low-fat, low-GI, and diabetic-friendly, and is easily made into a vegan recipe by omitting (or substituting) the yoghurt. The fruit adds a great sweet answer to the spices.
Vegetable tagine with apricots
Ingredients:
2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve
Method:
1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
3. Spoon among serving bowls and top with coriander. Serve with yoghurt.
Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots
Serves: 4
Rating:
Vegetable tagine with apricots
Ingredients:
2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve
Method:
1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
3. Spoon among serving bowls and top with coriander. Serve with yoghurt.
Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots
Serves: 4
Rating:
Tagine of Pumpkin and Chickpeas
My mother claimed that she had "scoured the internet" for tagine recipes and had come up with only three recipes. So, that meant there was a challenge to find as many recipes as I could for her. In the process, I came across a few vegan and vegetarian recipes that sounded interesting. Here is the first of many!
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
1. Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.
2. In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes).
3. Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
4. Serve with cous cous or rice and a dollop of yoghurt and some freshly chopped coriander.
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
Sunday, 14 June 2009
Pumpkin Scones
Not quite Flo Bjelke Peterson's version, but still good.
This is adapted from a recipe in Rosemary Stanton's (2000) book, creatively entitled, "Vegetables" and available through Allen & Unwin.
The secret is to steam the pumkin (not boil it) and mash it thoroughly, making sure it is a dry as possible: if it is too wet, the scones will be heavy.
Pumpkin Scones
Ingredients:
2.5 cups plain white flour
3 tsp baking powder
2 tsp mixed spice powder
1 Tbsp sugar
1 Tbsp butter/nuttlex/margarine, melted
1 cup cold mashed pumpkin (preferably butternet)
1/4 cup milk/soy milk
Method:
1. Preheat oven to 200*C.
2. Sift flour, baking powder & spice into a bowl.
3. Add sugar and mix thoroughly.
4. Make a well in the centre and add butter/nuttlex/margarine, pumpkin & milk/soy milk. Mix will. You can add a little more flour if necessary to form a soft dough (the exact amount of flour and milk/soy milk will depend on the moisture level of the pumpkin).
5. With floured hands, pat the dough out to about 2.5 cm thick and cut into rounds using a scone cutter, a floured glass, or even just pull it apart by hand.
6. On a greased baking tray, start by placing one of the scones in the middle, then closely place the others around it, almost in a centric pattern. They need to be close together or they will spread out an flatten.
7. Brush the tops with a little extra milk/soy milk, and bake for 15 minutes or until golden-brown.
8. Enjoy while warm, split and topped with jam or marmalade.
Makes: 14-18
Rating: 4
This is adapted from a recipe in Rosemary Stanton's (2000) book, creatively entitled, "Vegetables" and available through Allen & Unwin.
The secret is to steam the pumkin (not boil it) and mash it thoroughly, making sure it is a dry as possible: if it is too wet, the scones will be heavy.
Pumpkin Scones
Ingredients:
2.5 cups plain white flour
3 tsp baking powder
2 tsp mixed spice powder
1 Tbsp sugar
1 Tbsp butter/nuttlex/margarine, melted
1 cup cold mashed pumpkin (preferably butternet)
1/4 cup milk/soy milk
Method:
1. Preheat oven to 200*C.
2. Sift flour, baking powder & spice into a bowl.
3. Add sugar and mix thoroughly.
4. Make a well in the centre and add butter/nuttlex/margarine, pumpkin & milk/soy milk. Mix will. You can add a little more flour if necessary to form a soft dough (the exact amount of flour and milk/soy milk will depend on the moisture level of the pumpkin).
5. With floured hands, pat the dough out to about 2.5 cm thick and cut into rounds using a scone cutter, a floured glass, or even just pull it apart by hand.
6. On a greased baking tray, start by placing one of the scones in the middle, then closely place the others around it, almost in a centric pattern. They need to be close together or they will spread out an flatten.
7. Brush the tops with a little extra milk/soy milk, and bake for 15 minutes or until golden-brown.
8. Enjoy while warm, split and topped with jam or marmalade.
Makes: 14-18
Rating: 4
Saturday, 6 September 2008
Vegetable Triangles
Great for disguising vegetables from those who claim not to like them! This recipe should make approximately 20 triangles.
Vegetable Triangles
Ingredients:
1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry
Method:
1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.
2. Blend ricotta and egg together and slowly add to vegetable mix.
3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).
4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.
5. Bake in oven until the filo pastry browns.
Serves: 4
Rating: 4
Vegetable Triangles
Ingredients:
1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry
Method:
1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.
2. Blend ricotta and egg together and slowly add to vegetable mix.
3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).
4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.
5. Bake in oven until the filo pastry browns.
Serves: 4
Rating: 4
"Potatoes Deluxe"
Just something else you can do with potatoes. You can serve it at a dinner party or BBQ and it will be a hit. It makes a great side dish.
"Potatoes Deluxe"
Ingredients:
500g potatoes, peeled and halved
400g sweet potatoes, peeled and cut same as potatoes
200g pumpkin, peeled and cut same as potatoes
1 tbsp oil
30g butter
1-2 large onions, sliced thinly
1-2 cloves garlic, crushed
2 Tbsp wholegrain mustard
1 Tbsp honey
2 tsp fresh rosemary, finely chopped
200g Australian fetta, cut into cubes
salt and pepper
Method:
1. Boil potatoes, sweet potatoes and pumpkin pieces until JUST soft.
2. Fry the onions in the oil and butter until just soft, add the garlic and fry another minute.
3. Add the cooked vegetables, mustard, honey and rosemary, tossing until heated through.
4. Add the fetta and stir fry another couple of minutes, then season to taste with salt and pepper.
Serves: 4+
Rating: 4
"Potatoes Deluxe"
Ingredients:
500g potatoes, peeled and halved
400g sweet potatoes, peeled and cut same as potatoes
200g pumpkin, peeled and cut same as potatoes
1 tbsp oil
30g butter
1-2 large onions, sliced thinly
1-2 cloves garlic, crushed
2 Tbsp wholegrain mustard
1 Tbsp honey
2 tsp fresh rosemary, finely chopped
200g Australian fetta, cut into cubes
salt and pepper
Method:
1. Boil potatoes, sweet potatoes and pumpkin pieces until JUST soft.
2. Fry the onions in the oil and butter until just soft, add the garlic and fry another minute.
3. Add the cooked vegetables, mustard, honey and rosemary, tossing until heated through.
4. Add the fetta and stir fry another couple of minutes, then season to taste with salt and pepper.
Serves: 4+
Rating: 4
Pumpkin Scones
A good old Aussie creation!! I think it's time the Scone was brought back into fashion.
Pumpkin Scones
Ingredients:
25g butter
1 Tbsp sugar
1 tsp grated lemon rind
1 cup of cold mashed pumpkin
1 free range egg
1/3 cup of milk
2 cups of self-raising flour
1 tsp ground nutmeg
Method:
1. Cream butter and sugar.
2. Blend in lemon rind and pumpkin.
3. Add beaten egg and milk.
4. Lastly, sift flour with the nutmeg and stir into mixture.
5. Turn onto a lightly floured board and knead gently.
6. Roll out and cut into circles. Brush tops with beaten egg or milk.
7. Bake at 220*C for 12-15 minutes.
Rating: 4
Pumpkin Scones
Ingredients:
25g butter
1 Tbsp sugar
1 tsp grated lemon rind
1 cup of cold mashed pumpkin
1 free range egg
1/3 cup of milk
2 cups of self-raising flour
1 tsp ground nutmeg
Method:
1. Cream butter and sugar.
2. Blend in lemon rind and pumpkin.
3. Add beaten egg and milk.
4. Lastly, sift flour with the nutmeg and stir into mixture.
5. Turn onto a lightly floured board and knead gently.
6. Roll out and cut into circles. Brush tops with beaten egg or milk.
7. Bake at 220*C for 12-15 minutes.
Rating: 4
Wednesday, 23 July 2008
Roast Pumpkin, Basil and Fennel Risotto
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
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
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
Saturday, 26 April 2008
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
This dish comes from http://www.vegsoc.org.au/ , which is the website for the Vegetarian/Vegan society of Queensland
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Leek, Pumpkin & Goat's Cheese Strudel
When you feel like something special, this dish is the way to go.
Leek, Pumpkin & Goat's Cheese Strudel
Ingredients:
1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
1 tbs olive oil
3 leeks, trimmed, washed, thinly sliced
6 sheets filo pastry
50g butter, melted
1 x 120g pkt goat's cheese, crumbled
1/2 tsp cumin seeds
Rocket leaves, to serve
Method:
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Scatter the pumpkin over the tray and spray with oil. Season with salt and pepper. Bake in oven for 40 minutes or until soft.
2. Meanwhile, heat the oil in a frying pan over medium heat. Add the leek and cook, stirring often, for 20 minutes or until soft and slightly golden. Remove from heat.
3. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel and then a damp tea towel (this will help prevent it drying out). Place 1 sheet of filo on the work surface and brush with a little butter. Top with another sheet of filo and brush with butter. Continue to layer with the remaining filo and butter. Cut the filo stack in half lengthways.
4. Spread the leek mixture over 1 filo stack, leaving a 2cm border along the sides and a 4cm border at each end. Place the pumpkin on top of the leek and scatter with the goat's cheese. Brush the filo edges with butter and place the remaining filo stack on top. Press firmly to cover and enclose the filling. Fold in the edges to secure.
5. Transfer the strudel to the lined tray. Use a sharp knife to score the pastry across the top at regular intervals. Brush the top with any remaining butter and sprinkle with cumin seeds. Bake in oven for 15-20 minutes or until golden and crisp. Serve immediately with rocket.
Source: Australian Good Taste - October 2006 , Page 26
Rating: 4.5
Leek, Pumpkin & Goat's Cheese Strudel
Ingredients:
1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
1 tbs olive oil
3 leeks, trimmed, washed, thinly sliced
6 sheets filo pastry
50g butter, melted
1 x 120g pkt goat's cheese, crumbled
1/2 tsp cumin seeds
Rocket leaves, to serve
Method:
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Scatter the pumpkin over the tray and spray with oil. Season with salt and pepper. Bake in oven for 40 minutes or until soft.
2. Meanwhile, heat the oil in a frying pan over medium heat. Add the leek and cook, stirring often, for 20 minutes or until soft and slightly golden. Remove from heat.
3. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel and then a damp tea towel (this will help prevent it drying out). Place 1 sheet of filo on the work surface and brush with a little butter. Top with another sheet of filo and brush with butter. Continue to layer with the remaining filo and butter. Cut the filo stack in half lengthways.
4. Spread the leek mixture over 1 filo stack, leaving a 2cm border along the sides and a 4cm border at each end. Place the pumpkin on top of the leek and scatter with the goat's cheese. Brush the filo edges with butter and place the remaining filo stack on top. Press firmly to cover and enclose the filling. Fold in the edges to secure.
5. Transfer the strudel to the lined tray. Use a sharp knife to score the pastry across the top at regular intervals. Brush the top with any remaining butter and sprinkle with cumin seeds. Bake in oven for 15-20 minutes or until golden and crisp. Serve immediately with rocket.
Source: Australian Good Taste - October 2006 , Page 26
Rating: 4.5
Maple-glazed Pumpkin & Blue Cheese Pizzas
Having friends round for a few pizzas? Cheat a little by topping a ready-made base with maple-glazed pumpkin and blue cheese.
Maple-glazed Pumpkin & Blue Cheese Pizzas
Ingredients:
500g Jap (Japanese) pumpkin
1 tsp each chilli flakes and cumin seeds
1/4 cup (60ml) olive oil
1/4 cup (60ml) pure maple syrup
2 pizza bases
100g grated mozzarella
100g mild blue cheese, crumbled
100g rocket leaves
1 tbs balsamic vinegar
Method:
1. Preheat the oven to 200°C and lightly grease a baking tray.
2. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.
3. Meanwhile, place pizza bases on a large baking tray and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp.
4. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese and return to the oven for 2-3 minutes. Scatter with rocket.
5. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.
Serves: 4
Rating: 4.5
Maple-glazed Pumpkin & Blue Cheese Pizzas
Ingredients:
500g Jap (Japanese) pumpkin
1 tsp each chilli flakes and cumin seeds
1/4 cup (60ml) olive oil
1/4 cup (60ml) pure maple syrup
2 pizza bases
100g grated mozzarella
100g mild blue cheese, crumbled
100g rocket leaves
1 tbs balsamic vinegar
Method:
1. Preheat the oven to 200°C and lightly grease a baking tray.
2. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.
3. Meanwhile, place pizza bases on a large baking tray and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp.
4. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese and return to the oven for 2-3 minutes. Scatter with rocket.
5. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.
Serves: 4
Rating: 4.5
Monday, 7 April 2008
Roast Pumpkin Salad
Again, from the Weight Watchers 123 collection and is 2 points per serve. This dish is very easy to prepare and looks "flash" when served.
Roast Pumpkin Salad:
Ingredients:
2 cups of Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 Tbs fresh oregano leaves, chopped
2 cups baby rocket/roquette
1/4 cup balsamic vinegar
1 Tbsp olive oil
Method:
1. Preheat oven to 180*C. Coat a non-stock baking tray with cooking spray and arrange pumpkin in one layer on the tray; lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 mins or until pumpkin is golden and tender. Allow to cool
2. Combine the olives, fetta, oregano and rocket/roquette on a serving plate. Add the cooked pumpkin. Toss gently.
3. Combine the balsamic vinegar and oil. Drizzle over the salad.
NOTE: For those less weight-conscious, you might also like to add your favourite nuts or seeds to this dish, or even some raisins, dried cranberries, or even some desicated coconut!
Serves: 4
Rating: 4
Roast Pumpkin Salad:
Ingredients:
2 cups of Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 Tbs fresh oregano leaves, chopped
2 cups baby rocket/roquette
1/4 cup balsamic vinegar
1 Tbsp olive oil
Method:
1. Preheat oven to 180*C. Coat a non-stock baking tray with cooking spray and arrange pumpkin in one layer on the tray; lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 mins or until pumpkin is golden and tender. Allow to cool
2. Combine the olives, fetta, oregano and rocket/roquette on a serving plate. Add the cooked pumpkin. Toss gently.
3. Combine the balsamic vinegar and oil. Drizzle over the salad.
NOTE: For those less weight-conscious, you might also like to add your favourite nuts or seeds to this dish, or even some raisins, dried cranberries, or even some desicated coconut!
Serves: 4
Rating: 4
Pumpkin, Spinach and Fetta Frittata
Something for the whole family, this can be served hot or cold, and is a great lunchbox food.
Pumpkin, Spinach and Fetta Frittata:
Ingredients:
650g coarsely chopped pumpkin (peeled weight)
300g potato, chopped coarsely
125g baby spinach leaves, chopped coarsely
200g fetta cheese, crumbled
3/4 bup grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly
Method:
1. Preheat oven to "very hot" (about 240*C). Grease deep, 23cm-square cake pan and line the base and two opposite sides with baking paper.
2. Boil or steam the pumpkin and potato until just tender, and drain.
3. Combine pumpkin, potato, spinach, cheeses and egg in a large bowl, and stir to combine. Transfer mixture into the prepared pan and top with the onion.
4. Bake in the "very hot" oven for about 25 mins or until firm. Stand 5 mins before serving.
Serves: 4
Rating: 4
Pumpkin, Spinach and Fetta Frittata:
Ingredients:
650g coarsely chopped pumpkin (peeled weight)
300g potato, chopped coarsely
125g baby spinach leaves, chopped coarsely
200g fetta cheese, crumbled
3/4 bup grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly
Method:
1. Preheat oven to "very hot" (about 240*C). Grease deep, 23cm-square cake pan and line the base and two opposite sides with baking paper.
2. Boil or steam the pumpkin and potato until just tender, and drain.
3. Combine pumpkin, potato, spinach, cheeses and egg in a large bowl, and stir to combine. Transfer mixture into the prepared pan and top with the onion.
4. Bake in the "very hot" oven for about 25 mins or until firm. Stand 5 mins before serving.
Serves: 4
Rating: 4
Saturday, 29 March 2008
Vegetarian Baked Pumpkins
This title really doesn't do the recipe justice.
Vegetarian Baked Pumpkins:
Ingredients:
4 whole Golden Nugget pumpkins (they're small pumpkins)
1 cup zucchini, grated
2 cups potatoes, grated
4 shallots/spring onions, chopped
1 can soya beans, drained
3/4 tsp ground cumin seeds
1 cup grated carrots
2 large mushrooms, finely chopped
1 cup grated Cheddar cheese
2 Tbsp honey
1 tsp chopped fresh coriander
Method:
1. Preheat oven to 180*C
2. Cute 1/3 off the top of each pumpkin and scoop out the seeds
3. Level off base of pumpkins so they sit flat
4. Wrap pumpkins in foil and bake for 20 mins
5. Combine grated vegetables, mushrooms, shallots, cheese, soya beans, honey, cumin and coriander and mix well
6. Remove pumpkins from the oven and upwrap the top of the foil
7. Fill pumpkins with bean mixture and cover over again with foil
8. Return pumpkins to oven and bake a further 40 mins or until pumpkins are tender.
Serve whole!
Serves: 4
Rating: - 3.5
Vegetarian Baked Pumpkins:
Ingredients:
4 whole Golden Nugget pumpkins (they're small pumpkins)
1 cup zucchini, grated
2 cups potatoes, grated
4 shallots/spring onions, chopped
1 can soya beans, drained
3/4 tsp ground cumin seeds
1 cup grated carrots
2 large mushrooms, finely chopped
1 cup grated Cheddar cheese
2 Tbsp honey
1 tsp chopped fresh coriander
Method:
1. Preheat oven to 180*C
2. Cute 1/3 off the top of each pumpkin and scoop out the seeds
3. Level off base of pumpkins so they sit flat
4. Wrap pumpkins in foil and bake for 20 mins
5. Combine grated vegetables, mushrooms, shallots, cheese, soya beans, honey, cumin and coriander and mix well
6. Remove pumpkins from the oven and upwrap the top of the foil
7. Fill pumpkins with bean mixture and cover over again with foil
8. Return pumpkins to oven and bake a further 40 mins or until pumpkins are tender.
Serve whole!
Serves: 4
Rating: - 3.5
Pasta with Ricotta, Herbs and Pumpkin
This recipe is really very easy, and the entire family will love it.
Pasta with Ricotta, Herbs and Pumpkin:
Ingredients:
300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts
Method:
1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.
2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.
3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.
4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.
5. Divide mixture into 4 serving bowls and garnish with pine nuts.
Serves: 4
Rating: 4.5 stars!
Pasta with Ricotta, Herbs and Pumpkin:
Ingredients:
300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts
Method:
1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.
2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.
3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.
4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.
5. Divide mixture into 4 serving bowls and garnish with pine nuts.
Serves: 4
Rating: 4.5 stars!
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