Whole Stuffed Pumpkin: Roast – Louise Franc

Roast by Louise Franc_cover_

Edited extract from Roast by Louise Franc, published by Smith Street Books, $39.99. Available now. 

 

 

Whole stuffed pumpkin

Serves 8

60 ml (2 fl oz/¼ cup) olive oil

200 g (7 oz) uncracked freekeh, rinsed

1½ teaspoons coriander seeds, crushed

1½ teaspoons cumin seeds, crushed

1 litre (34 fl oz/4 cups) vegetable stock

40 g (1½ oz/⅓ cup) slivered almonds, toasted

3 large garlic cloves, finely chopped

70 g (2½ oz/½ cup) dried cranberries

2 large rosemary sprigs, leaves picked and chopped

large handful parsley, roughly chopped

1 large pumpkin (winter squash), weighing at least 2 kg (4 lb 6 oz)

60 ml (2 fl oz/¼ cup) maple syrup

60 ml (2 fl oz/¼ cup) apple cider vinegar

 

Heat a small splash of the olive oil in a saucepan over medium heat. Add the freekeh and coriander and cumin seeds and cook until the mixture starts to sizzle and pop. Add the stock and simmer, stirring occasionally, for 45 minutes, or up to 1 hour, until the freekeh is cooked through. Transfer to a large bowl and add the almonds, garlic, cranberries, rosemary and parsley. Mix well and season to taste.

 

Meanwhile, preheat the oven to 200°C/400°F (fan-forced).

 

Using a large kitchen knife, cut out the top of the pumpkin and set aside as a lid. Scoop out the seeds and fibres with a spoon and discard. If your pumpkin is very thick in places, scoop out a little of the pumpkin until it is even on all sides — this will help the pumpkin to cook evenly.

 

In a small bowl, combine the maple syrup, vinegar and remaining olive oil. Season with salt and freshly ground black pepper, then pour over the freekeh. Toss to combine and check the seasoning.

 

Spoon the freekeh into the pumpkin shell. Place the pumpkin lid on top and wrap the whole pumpkin in two layers of foil.

 

Place on a baking tray, transfer to the oven and roast for 1 hour. Remove the foil and roast for at least another 1 hour. The pumpkin may seem soft at this stage when tested with a sharp knife, but it takes a long time to cook all the way through. You can test it’s done by inserting a knife into the middle and scraping off a little of the pumpkin flesh inside. If it is still a little fibrous, cook the pumpkin for longer.

 

Allow the pumpkin to rest for 10 minutes before slicing into large wedges.

 

Whole Stuffed Pumpkin

 

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Harissa-roasted cauliflower with fig & yoghurt sauce: Roast – Louise Franc

Roast by Louise Franc_cover_

 

Edited extract from Roast by Louise Franc, published by Smith Street Books, $39.99. Available now

 

Harissa-roasted cauliflower with fig & yoghurt sauce

Serves 4

Harissa Roasted Cauliflower

185 g (6½ oz/¾ cup) plain yoghurt

1 whole cauliflower

25 g (1 oz/¼ cup) flaked almonds

1 tablespoon chopped parsley

 HARISSA

4 long red chillies

½ teaspoon caraway seeds

½ teaspoon coriander seeds

¾ teaspoon cumin seeds

½ teaspoon smoked paprika

3 garlic cloves

½ teaspoon rock salt

½ teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 roasted red capsicum, from a jar

juice of ½ lemon

 

FIG & YOGHURT SAUCE

125 g (4½ oz/½ cup) plain yoghurt

1 teaspoon tahini

zest of 1 lemon

1 small garlic clove, crushed

2 dried figs, finely chopped

 

Preheat the oven to 160°C/320°F (fan-forced). Line a deep-sided baking dish with foil.

 

To make the harissa, cut two of the chillies in half lengthways and remove the seeds and membranes. Roughly chop all four chillies and set aside.

 

In a small frying pan, toast the caraway, coriander and cumin seeds over medium heat for a minute or two, until fragrant. Tip the toasted seeds into the small bowl of a blender. Add the remaining harissa ingredients, including the chopped chillies, and blend until all the ingredients are chopped and you have a thickish paste.

 

Mix half the harissa through the 185 g (6½ oz/¾ cup) yoghurt, then taste to check if it is spicy or hot enough for you. Add more harissa to your taste, until the heat is to your liking.

 

Remove the core and any outer leaves from the cauliflower. Brush the harissa yoghurt mixture all over the cauliflower, ensuring it is evenly coated on all sides.

 

Transfer the coated cauliflower to the baking dish and into the oven. Roast for 30 minutes.

Add 125 ml (4 fl oz/½ cup) water to the dish, cover with a lid or foil, and roast the cauliflower for a further 20 minutes, or until tender.

 

Meanwhile, in a small bowl, mix together the fig and yoghurt sauce ingredients until well combined.

 

Serve the cauliflower warm, with the fig and yoghurt sauce, sprinkled with the almonds and parsley.

 

 

A CookBook To Suit Everyone’s Needs

Recently I came across a cookbook that asserts that: “Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you’ll find this very flexible book filled with delicious and practical recipes for every lifestyle. The Flexible Vegetarian’s beautiful and tasty dishes offer two solutions: they can be served as completely vegetarian meals, or with the addition of a simple meat, chicken or fish recipe, making them suitable for meat-free days and meat-eaters alike. Recipes cover international flavours, from spiced poke to peashoot and asparagus gnudi, and they are all simple, quick, packed with protein and well-balanced. As well as easy meat and fish additions and hacks for each vegetarian recipe, The Flexible Vegetarian shows you how to ace a handful of classic recipes, from the perfect roast chicken, to the perfectly cooked fillet. Chapters include: Brunch, Broths, Small Plates, Large Plates, and Dips & Bits.”  https://www.murdochbooks.com.au/browse/books/tv-celebrity-chefs/The-Flexible-Vegetarian-Jo-Pratt-9780711239043

The Flexible Vegetarian

 

I have a dilemma  – do I give this to my vegetarian daughter so she can cook the occasional meal for her non vegetarian friends and family ? Or do I keep this one to source recipes for when my daughter visits?  (I am always looking for new and tasty meals I can prepare that we can all share when she visits.) What would you do?

 

**As a bonus this book contains many recipes that include cheese, and one I will  definitely be making in summer, Grilled Peaches, Burrata and Mint Pesto – YUM.   The section “Dips and Bits” deserves a special mention – there are so many of my favourite foods presented here: labneh, hummus, tahini dressing, pesto…and section, “Small Plates”… well I just have to try smashed bean, kale and tomato toast – what a great breakfast idea!  So many good ideas here. I dont think I could choose just one favourite.

 

 

 

Waffles & Date Chocolate Sauce – The Goodness of Nuts & Seeds: Natalie Seldon

It’s World Chocolate Day – let’s celebrate with a little something that combines decadent with wholesome.

goodness-of-nuts-and-seeds

http://www.simonandschuster.com.au/books/Goodness-of-Nuts-and-Seeds/Natalie-Seldon/9780857834133

 

WAFFLES & DATE CHOCOLATE SAUCE

 

*VEGETARIAN *GLUTEN-FREE *DAIRY-FREE

Decadent yet wholesome, these are drizzled with warm, sticky sauce and vibrant fresh berries for an indulgent affair to savour. Golden and crispy on the outside with a soft and fluffy centre, these griddled, healthy treats contain gluten-free buckwheat flour, supplying a multitude of vitamins and minerals. These provide a little sweet solace on wet and windy days and are sure to warm the hearts of family and friends.

Makes 3–4 (depending on the size of your waffle iron)

75g buckwheat flour

75g almond flour or ground almonds

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons date syrup  (or unrefined sugar)

1 egg, lightly beaten

275ml almond milk

2 tablespoons almond butter

2 teaspoons vanilla bean  paste or extract

 

For the date chocolate sauce

100ml date syrup

75g raw cacao powder

2½ tablespoons maple syrup

 

To serve

200g fresh red berries, such as raspberries, strawberries and redcurrants

25g toasted flaked almonds

 

  1. Sift both flours, the baking powder and salt into a mixing bowl and stir to combine. Add the date syrup, egg, almond milk, almond butter and vanilla bean paste or extract, then mix well until combined. Leave the batter to rest for 5 minutes.

 

  1. Make the date and chocolate sauce by heating all the ingredients together in a small pan over a gentle heat. Stir until combined and glossy, then set aside until needed.

 

  1. Preheat a waffle iron as per instructions, spray both sides of the iron with oil spray (I use coconut oil) and pour a large ladleful (about 150ml) of batter in the centre of the iron and spread out towards the edges with a flat-bladed knife. Close the lid and allow to cook. Repeat until all the batter is used.

 

  1. Serve the waffles with the fresh fruit, a drizzle of date chocolate sauce and the toasted almonds.

Waffles with date Chocolate sauce

 

Recipes from The Goodness of Nuts & Seeds by Natalie Seldon. Published by Kyle Cathie. RRP $19.99

Farro and Green Lentils: The Good Carbs Cook Book -Dr Alan Barclay, Kate McGhie & Philippa Sandall

Good Carbs Cookbook

Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson

 

Farro and Green Lentils with Cherry Tomatoes and Marinated Feta 

 

“This is a crunchy–squishy salad, for which the lentils and farro can be prepared ahead of time and, at the last minute, everything tossed together. Unlike some other grains, farro is hard to overcook.” p.162

 

PREPARATION TIME: 20 minutes | COOKING TIME: 40 minutes | SERVES: 6

 

1 cup (180 g/6 oz) small green lentils

1 cup (180 g/6 oz) farro

¼ cup (60 ml/2 fl oz) lemon juice

3 garlic cloves, crushed

½ cup (125 ml/4 fl oz) extra virgin olive oil

sea salt flakes and freshly ground pepper

400 g (14 oz) ripe cherry tomatoes, halved

1 small red onion, finely diced

1 large handful mixed herbs (parsley, thyme, chives), chopped

¾ cup (90 g/3¼ oz) crumbled marinated soft feta

Bring a large pot of lightly salted water to the boil. Add the lentils and simmer for about 20 minutes. Rinse the farro and add to the pan. Simmer for 20 minutes or until the farro and lentils are tender. Drain well.

Meanwhile, whisk together the lemon juice, garlic and oil, and add salt and pepper to taste. Put the cherry tomatoes in a large bowl.

Tip the lentils and farro into the bowl with the tomatoes, pour over the dressing with the onion and herbs and gently toss. Pile on a large serving dish with the feta spooned over the top and garnished with extra herbs.

 

 

Brown Rice Kitchari: The Energy Guide – Dr Libby Weaver

The Energy Guide

 

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

 

Prep ahead:
• Soak rice and dhal
• Chop or grate broccoli
• Remove kernels from corn cob
• Grate zucchini and carrot
Cooking time: 40 minutes
Preparation time: 20 minutes, plus overnight soaking

 

Brown Rice Kitchari

 

BROWN RICE KITCHARI
Serves:6
1⁄2 cup (110 g) medium-grain brown rice
1⁄2 cup (105 g) split mung dhal (see Glossary)
2 tablespoons extra virgin coconut oil
1⁄3 cup (80 g) ghee (see Glossary)
1 brown onion, finely chopped
1 tablespoon grated ginger
1 tablespoon black mustard seeds
1 tablespoon black sesame seeds
2 teaspoons cumin seeds
2 teaspoons grated fresh turmeric or 1⁄2 teaspoon ground turmeric (see Glossary)
1 cup (85 g) grated or finely chopped broccoli
1 corn cob, kernels removed (1 cup/200 g)
2 zucchini, grated
2 carrots, grated
1.25 litres boiling water
sea salt
freshly squeezed lemon juice, to taste
chopped coriander leaves, to serve

Kitchari is considered a food medicine, and this nourishing
meal is very gentle on the digestive system. It is delicious
reheated and can also be served as an accompaniment to
other dishes. Basmati rice can be used instead of the brown
rice and this will reduce the cooking time.”p.197
Wash the rice and dhal, then place in a bowl, cover with cold
water and leave to soak overnight. The next morning, rinse
and drain well.
Melt the coconut oil and half the ghee in a large deep frying
pan over medium heat, add the onion and ginger and cook for
10 minutes or until the onion is soft and golden – don’t rush this step
as the gently cooked onion adds a lovely sweetness to the dish.
Add the seeds and turmeric and cook for 1 minute or until the
seeds start to pop. Add the broccoli, corn, zucchini and carrot
and stir until the vegetables are well coated in the spices.
Stir in the drained rice and dhal, then add the boiling water and
a good pinch of salt. Bring to the boil over high heat and boil for
20 minutes or until tunnels form in the rice and most of the liquid
has been absorbed.

Reduce the heat to low, cover and cook gently for 5 minutes or until the rice is soft and there is no liquid
left in the pan. Stir through the remaining ghee, then finish with a good squeeze
of lemon and a scattering of coriander.

Crunchy Buckwheat Muesli: The Energy Guide – Dr Libby Weaver

The Energy Guide

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Prep ahead: • Soak buckwheat, almonds and seeds
Cooking time: 50 minutes
Preparation time: 10 minutes, plus overnight soaking

CRUNCHY BUCKWHEAT MUESLI
Serves:6
1 cup (200 g) buckwheat (see Glossary)
1⁄2 cup (80 g) raw almonds, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1 tablespoon sesame seeds
2 tablespoons extra virgin
coconut oil, melted
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground turmeric (see Glossary)
1 tablespoon pure maple syrup (optional)
milk of your choice, to serve
sliced banana and blueberries, to serve

This delicious crunchy muesli uses very little sweetener and
is a nutrient-dense alternative to many packaged breakfast
options on the shelves. The combination of seeds gives it a
wonderful mineral boost. I find many people love it served with
banana and blueberries, but you can use any fruit you like. p.88

Place the buckwheat, almonds and seeds in a medium bowl,
cover with cold water and leave to soak overnight. The next
morning, rinse and drain well.

Preheat the oven to 150°C (300°F) and line a baking tray with
baking paper.
Tip the soaked buckwheat mixture into a bowl, add the coconut
oil, spices and syrup, if using, and mix well to coat.

Spread the buckwheat mixture over the prepared tray. Bake
for 50 minutes or until lightly golden and dry. Set aside to cool
completely.

Serve with your choice of milk, topped with sliced banana
and blueberries.

Breakfast_BuckwheatMuesli