Category: Vegetable

Soup, VegetableLeave a comment

Sarah’s Satay Pumpkin Soup

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  I wanted something quick, warm and delicious tonight so I melted a tablespoon of coconut oil, added to it two chopped brown onions, two small fennel bulbs and half a butternut squash, peeled and chopped into small-ish pieces. Added a heaped teaspoon of red curry paste, two bay leaves, finely chopped lemongrass stalk and a cup of water and a tin of coconut milk and simmered till it the pumpkin was soft. Remove the bay leaves and blend till smooth. We added a teaspoon of crunchy peanut butter to our bowls and stirred through at the table. Divine ❤ … Continue reading Sarah’s Satay Pumpkin Soup

Salad, VegetableLeave a comment

Jennene’s Grilled Eggplant (Aubergine) & Pomegranate Salad

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1 Eggplant sliced 1 clove garlic juice half a lemon sesame oil seeds from 1/2 pomegranate fresh parsley fresh mint black pepper Chargrill the eggplant coated with sesame oil until tender and caramelised. Then simply toss the remaining ingredients through. Super delicious with Dukkah coated chicken or lamb and a green garden salad   Continue reading Jennene’s Grilled Eggplant (Aubergine) & Pomegranate Salad

Dessert, Snack, VegetableLeave a comment

Jennene’s Poached Peaches with Rosemary, Vanilla & Pomegranate

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1 kg fresh peaches skinned and halved 4 sprigs fresh rosemary 1 Vanilla Bean split 1 tbspn Maple Syrup 1/4 cup water Place the above ingredients in a pot and gently simmer until fragrant and peaches are tender but not falling apart. Gently remove the peaches from the pot and reduce the liquid to a syrup consistency. Place in a lovely bowl and pour the syrup (with rosemary and vanilla) on top and garnish with seeds from 1/2 a pomegranate and fresh mint. I served this with a nut cream made from walnuts, pistachios, almonds, rosewater and mint.   Continue reading Jennene’s Poached Peaches with Rosemary, Vanilla & Pomegranate

Author inspiration, Soup, Vegetable3 Comments

Broccoli & Spinach Soup

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I have just had a glorious weekend in Somerset and had delicious food provided by the Love in a Cup Cafe in Tytherington. On Saturday they served, with delightful divinity, a broccoli and spinach soup which inspired me to share my take on it … One head of broccoli, including the stalk, chopped One large brown onion, chopped Three cups chopped spinach (fresh of frozen) Stock Brown the onions in a little olive oil till starting to caramelize Add the broccoli to the pan with a little stock and simmer gently till soft Season with pepper, turmeric and a little … Continue reading Broccoli & Spinach Soup

Salad, VegetableLeave a comment

Bridging Foods Baby Rocket & Pink Grapefruit Salad

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Looking for a a lovely refreshing salad for anytime …. try this A handful or two of baby rocket – place this in a bowl A pink Grapefruit – use as much or little as you like Toss some finely chopped grapefruit through the baby rocket Some fresh fennel fronds – chopped and tossed through the baby rocket Use some juice from the grapefruit as a dressing for this delicious salad En-JOY Continue reading Bridging Foods Baby Rocket & Pink Grapefruit Salad

Seafood, VegetableLeave a comment

Jane’s Roasted Salmon on a Bed of Tomatoes

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I love my salmon with the skin crispy on top and the flesh soft and tender, so I experimented In the baking tray I put a mixture of chopped tomatoes, with fresh herbs, pepper, and a dash of olive oil, then I laid the salmon flesh down onto this. Roasted in the oven so that the skin was crispy and the flesh and tomatoes were tender … at the same time I roasted fennel, onion, garlic, and chopped beetroot to accompany the salmon … yummy. Continue reading Jane’s Roasted Salmon on a Bed of Tomatoes

Soup, VegetableLeave a comment

Anne Marie’s Rainbow Chard & Lentil Soup

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Generous splash of olive oil 1 teaspoon dried thyme 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 1 cup of lentils Can of chopped tomatoes Freshly ground black pepper Juice of 1/2 lime Approx 3 handfuls of chard Gently cook the onions in olive oil, add tomato paste and herbs Add lentils to sauce pan with about 5 cups of water Simmer for about 20 minutes Cut the stalks away from the leaves and add stalks to saucepan. Cook stalks until soft and add black pepper and chard leaves. Let the soup simmer until lentils are fully cooked. … Continue reading Anne Marie’s Rainbow Chard & Lentil Soup

Recipes, Snack, Vegetable1 Comment

Janine’s Traditional Lebanese Falafel

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There’s so many falafel recipes around, here’s a traditional Lebanese recipe that comes from my family: 2 cups dried broad beans* 1 bunch spring onion 1 bunch parsley 3 tablespoon cumin powder 5 tablespoon coriander powder 1/2 teaspoon ground black pepper vegetable oil for frying (And no, no garlic! The garlic comes from the tahini sauce or hommus dip) 1. Wash and soak beans overnight 2. In a food processor, or with a sharp herb cutter or knife, finely mince parsley and reserve in a large bowl 3. Repeat same with spring onion and add to the bowl 4. Put … Continue reading Janine’s Traditional Lebanese Falafel

Recipes, Salad, Saucy, Snack, VegetableLeave a comment

Sarah’s ‘Ay Carumba’ Mexican Sides

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It’s Taco Tuesday here in Bangalow and here are my sides to go with the lamb and/or roasted vegetable taco’s: Sarah’s World Famous Guacamole (party size) 7 ripe avocados Juice of four lemons 3 teaspoons ground black pepper 3 cloves fresh garlic – finely chopped Fresh red chilli (to taste) – finely chopped Chunk the avocado from the skin in big pieces and put into a bowl with the rest of the ingredients and mix gently. The avo will breakdown as you mix, make sure leave some big pieces! Add more chilli if you want some extra carumba! Store in … Continue reading Sarah’s ‘Ay Carumba’ Mexican Sides