Ingredients:
- 1 cups of wholemeal flour
- 2 tsp baking powder
- 2 bananas
- 2 pears
- 2 eggs
- ½ cup olive oil or 75g butter
- ½ tsp cinnamon
Method:
Vegetarian
Banana and Pear Muffins
They are sugar free but pears add sweetness and I experiment by adding berries, corn and peas (ah ah, sneaking in the veggies) and grated carrot. Use oil instead of the butter to make muffins dairy free although my experience is they can feel a little oily.
Ingredients:
Method:
Sun, 25/04/2010 - 15:28 — sheree
Ingredients:
Method:
Kumara scones with beetroot jam
Makes 16
Ingredients
- 225g self-raising flour
- 1/2 tsp salt
- 1 tsp sugar
- 45g unsalted butter
- 1 cup cooked mashed sweet kumara
- 150ml buttermilk
- Beetroot jam, to serve (recipe follows)
- Creme fraiche, to serve
- Thyme leaves, to garnish
Beetroot jam*
Borscht
Ingredients (serves 6)
- 4 (about 500g) beetroot, peeled, quartered
- 1 carrot, peeled, chopped
- 1 parsnip, peeled, cut into chunks
- 1 leek, white part only, sliced
- 1 onion, peeled, chopped
- 1/3 cup (80ml) lemon juice
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 3 bay leaves
- 6 cups (1.5L) vegetable stock
- 1 cup (250ml) sour cream
- 4 tbs chopped dill
- Rye bread, to serve
Method
Place the beetroot, carrot, parsnip, leek, onion, lemon juice, spices and bay leaves in a large saucepan with the stock. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 2 hours. Cool slightly, then blend in batches and season well with salt and pepper. Return to saucepan and gently heat through. Place in bowls and garnish with sour cream and dill. Serve with rye bread.
Spanakopita
Ingredients (serves 6)
- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 1 bunch shallots (spring onions), finely chopped
- 2 garlic cloves, crushed
- 1.2kg baby spinach or silverbeet
- 2 tbs chopped dill
- 250g feta cheese, crumbled
- 150g full-fat ricotta cheese
- 3 tbs grated kefalotyri or parmesan cheese
- 4 eggs, lightly beaten
- 1/2 tsp grated nutmeg
- 12 sheets filo pastry
- 120g butter, melted
Method
- Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach and half the dill. (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper.
- Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns.
- Bake for 45 minutes or until golden. Rest for 10 minutes. Warm remaining butter, add remaining dill and, when serving, pour over sliced spanakopita.
Source: Valli Little, delicious, July 2003, p 148
Silverbeet & feta dip
Ingredients (serves 8)
- 1 bunch (about 825g) silverbeet
- 2 tbs olive oil
- 1 small brown onion, halved, finely chopped
- 500g fresh ricotta
- 2 tsp finely grated lemon rind
- 1 250g container light Philadelphia spreadable (Kraft brand)
- 2 tbs fresh lemon juice
- 150g creamy feta (South Cape brand), crumbled
- Salt & freshly ground black pepper
- 2 (about 40cm long) Turkish bread, cut crossways into fingers to serve
Method
- Wash silverbeet. Use a sharp knife to cut down sides of stems. Discard stems. Finely shred the leaves.
- Heat oil. Add the onion and cook, stirring occasionally, for 12 minutes or until onion is soft. Add the silverbeet and cook, covered, shaking the pan occasionally, for 5-6 minutes or until the silverbeet is bright green and just wilts.
Coconut bread (Bill Granger's recipe)
From Margie
- 2 eggs
- 300 ml milk
- 1 teaspoon of vanilla essence
- 2 1/2 cups of plain (all-purpose) flour
- 2 teaspoons baking powder
- 2 teasponns cinnamon
- 1 cup caster sugar (superfine)
- 150g shredded coconut
- 75g unsalted butter, melted
Pour into a greased and floured 21 x10cm (8 1/2 x 4 in) loaf tin and bake in the preheayed oven for 1 hour, or until bread is cooked when tested with a skewer.
Leave in the tin to cool for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted, buttered and dusted with icing sugar. Makes 8-10 thick slices.
Celery and cheese muffins
Ingredients
- 30g butter
- 1 large celery stalk, very finely sliced
- salt and pepper
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 cup grated parmesan cheese
- 1/4 cup grated tasty/cheddar cheese
- 1 egg, lightly beaten
- 1 1/4 cups milk
- extra 60g butter, melted
Method
Preheat oven to 200 degrees celcius. Melt butter in a small saucepan and add the celery. Cook for about 10 minutes or until slightly softened, place a lid on top and leave over low heat to 'sweat' until it is quite soft. Remove, season and let cool. Sift the dry ingredients into a bowl and add the cheese. Mix the egg with the milk and melted butter and pour into the flour. Add the celery and mix until the flour is just moist. The batter will look a bit lumpy, don't overmix. Spoon into 12 well-buttered muffin moulds, filling each one about two-thirds full. Bake for about 20-25 minutes or until golden brown and well risen. These muffins won't be smooth on top - the end results are rather uneven. Turn them out on to a cake rack and eat while warm.
Makes 12
Source: Beverley Sutherland Smith, The Seasonal Kitchen
Celery, egg and herb potato salad
Ingredients
- 400g baby potatoes
- 50ml extra virgin olive oil
- 2 tsp white wine vinegar
- 1/2 tsp Dijon mustard,
- 1 clove garlic (crushed)
- salt
- pepper
- a pinch of sugar
- 3 free-range eggs
- 2 sticks celery (sliced on the diagonal)
- 4 sprigs torn flat-leaf parsley
- 2 tbsp chives (snipped)
Method
Cook 400g baby potatoes (halved) in a saucepan of lightly salted boiling water for about 10-12 minutes or until tender.
Beetroot and feta risotto
Ingredients
- 400g Arborio rice
- 4 crushed garlic cloves
- 1 onion finely diced
- 1/2 cup white wine
- 100g diced Danish feta (1cm cubes)
- 2 litres vegetable stock
- 30 mL olive oil
- 50g diced butter
- 100g parmesan cheese, finely grated
- 4 medium sized beetroots
- extra olive oil for roasting
- continental (Italian) parsley to serve
Method
- Drizzle beetroot (skin on) with a little olive oil and roast at 200oC for 30-40 minutes until tender. Allow to cool and then skin.
- Dice beetroot into 1cm cubes and split in half.
- Bring vegetable stock to the boil and add half the diced beetroot. Simmer for 20 minutes and strain. Discard the beetroot. Return to boil.
- In a separate saucepan heat the oil, then cook the garlic and onion until soft, then add the rice and lower the temperature to a medium heat.
- Keep the rice moving gently until it is nice and glossy, then add the white wine. Cook down until all of the white wine has been absorbed.
- Start adding stock 200mL (about 2 ladle-fulls) at a time, stirring slowly but continually. Once this stock is absorbed add more, a ladle or two at a time.
- Once about half the stock is gone add the remaining diced beetroot (or if you prefer less beetroot flavour add it at the end with the parmesan cheese and feta).
- Keep adding stock until the risotto is at your preferred eating texture (I normally cook it so that it is slightly more cooked than al dente but before it becomes too mushy).
- Add the diced butter, feta, and parmesan cheese (and beetroot if you haven't already), along with salt and pepper to taste. Leave to rest for 2 minutes then serve with a little parmesan and continental parsley sprinkled over the top.
Serves: 6
Source: Will
The Ultimate Carrot Cake with Mascarpone, Fromage Frais and Cinnamon Icing
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
- juice 1 small orange
- 1 tablespoon lemon juice
- 3 oz (75 g) dark brown soft sugar
- 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
- 2 oz (50 g) pecan nuts
You will also need 2 x 8 in (20 cm) sandwich tins, 1½ in ( 4 cm)
