Thoughtful Foods

From Alice

Cut 2 thin carrots and 3 lebanese cucumbers (discarding core of seeds) into ribbons using a peeler. Now make ribbons of ~1/4 of a fresh coconut, reserving mliky liquid to add to dressing.  Add bean sprouts and soaked glass noodles (both optional).  Add the leaves from a bunch of fresh coriander.  Mix the juice of 1 lime, ~100ml coconut liquid, 1 fnely chopped long red chilli, ~1 spoonful palm sugar, and 1tbsp tamari.  Mix the salad with this dressing, garnished with coriander leaves and onion flakes.

Ingredients

• 7 oz (200 g) wholemeal self-raising flour
• 3 level teaspoons mixed spice
• 1 level teaspoon bicarbonate of soda
• 6 oz (175 g) dark brown soft sugar, sifted
• 2 large eggs
• 5 fl oz (150 ml) sunflower oil
• grated zest 1 orange
• 7 oz (200 g) carrots, peeled and coarsely grated
• 4 oz (110 g) sultanas
• 2 oz (50 g) desiccated coconut
• 2 oz (50 g) pecan nuts

For the syrup glaze:

• juice 1 small orange
• 1 tablespoon lemon juice
• 3 oz (75 g) dark brown soft sugar

For the topping:

• 1 x 250 g tub mascarpone
• 1 x 200g tub fromage frais, 8% fat
• 1 rounded tablespoon golden caster sugar
• 1 heaped teaspoon ground cinnamon

To serve:

• 2 oz (50 g) pecan nuts

You will also need 2 x 8 in (20 cm) sandwich tins, 1½ in ( 4 cm)

Serves 6

Fry 2 chopped onions, 4 garlic chopped cloves, one inch chopped ginger in a little oil. Add 1-2 tbsp ground cumin and curry powder to taste, and fry. Boil 1 kg peeled and chopped carrots and 1 cup washed red lentils in stock, simmer covered until cooked. Blend. Season and garnish with parsley. 

Serves 6

Serves 4 

• 750g organic carrots or sweet potatoes
• 2 garlic cloves, crushed
• 1/2 tsp harissa paste or chilli sauce
• 1 level tsp ground cumin
• 1 level tsp ground ginger
• Sea salt and pepper
• 1 tbsp red wine vinegar
• 2 tbsp olive oil

Peel the carrots or sweet potatoes, chop into large chunks and cook in simmering, salted water for about 20 minutes or until soft. Drain well and mash or whiz in the food processor until smooth. 

Add the crushed garlic, harissa paste, cumin, ginger, sea salt, pepper and red wine vinegar and mix well or whiz again. Add the olive oil gradually while still beating. Allow to cool. 

Serve at room temperature in lettuce leaves or with warmed flat bread. 

Source: Jill Dupleix, Sydney Morning Herald, 20 April 2004.

Serves 4

Ingredients

• 3 carrots, chopped
• 2 cups (400g) couscous
• 400g canned chickpeas, rinsed, drained
• 2 tsp sumac
• 2 tbs lemon juice
• 1 tbs olive oil
• Mint leaves, to garnish

Minted yoghurt

• 1/2 cup Greek-style yoghurt
• 1 tbs lemon juice
• 2 tbs roughly chopped mint leaves

Method

For the yoghurt, mix all ingredients in a small bowl and set aside.

Steam carrots, covered, over boiling water for 3-5 minutes until just tender.

Meanwhile, place couscous in a heatproof bowl and pour over 375ml boiling water. Cover and stand for 5 minutes. Uncover, fluff with a fork, then add chickpeas and carrots.

For the dressing, whisk sumac, lemon juice and olive oil in a bowl.

Add to the couscous and toss together.

Ingredients

3/4 cup grated zucchinis
1/2 cup grated carrot
1 small onion or shallots
1 egg beaten
2/3 cup flour

Method

1. Place ingredients in a bowl. Beat and mix.

2. Heat a frypan, placing dollops of mixture in, and flatten.

3. Cook for 15 minutes on gentle heat.

Tastes sensational with tomato salsa sauce.

Source: Louisa Micallef