Basic BBQ Sauce

Easy peasy sticky BBQ sauce.

Ingredients

1 Brown Onion, finely chopped
6 Garlic Cloves, finely chopped
2 Tbs Olive Oil
1 Tsp ground Cumin
50ml Balsamic Vinegar
100g Brown Sugar
50ml Japanese Soy Sauce
1 Tbs Worcestershire Sauce
100ml Tomatoe Passata
2 Dried Chilies

Method

1.  Saute onions, garlic and cumin in the preheated oil until onions soften.
2.  Deglaze pan by adding balsamic vinegar and simmer a few minutes.
3.  Add brown sugar, soy sauce, worchestershire sauce, tomatoe passata and trimmed deseeded chillies and simmer for 10 minutes until sauce is sticky.
4.  Blend into a smooth sauce.

Source: Texas BBQ

Roasted potato salad with basil mayo

 One of my all time bestest summer salads with an outside BBQ kettle roast.  A family fave for Xmas dinner.

 Serves 4 to 6;  Cooking and Prep time; 1hr

Ingredients

    1 kg tiny new potatoes, unpeeled

    2 tbspn oil

    200 g button mushrooms

    ⅓ cup (50g) sun dried tomatoes, drained, sliced

    ⅓ cup (50g) pine nuts toasted

    2 tbspn basil leaves shredded
  

Basil mayo

    3 egg yolks  (use substitute for vegetarian)

    3 cloves garlic

    1 tbspn Dijon mustard

    ¼ cup (60ml) white wine vinegar

    ¾ cup (180ml) olive oil

    ⅓ tightly packed cup basil leaves shredded (chockers)

    ¼ tspn ground black pepper

Steps

    Place potatoes in baking dish, drizzle with half the oil, bake uncovered in preheated moderate (180c) oven for 45 mins.

    Heat oil in pan, cook mushrooms until browned. (4mins)

    Gently toss potatoes with mushrooms, tomatoes, pine nuts, basil and basil mayo in large bowl.

Basil mayo

    Blend or process egg yolks, garlic, mustard, and vinegar until smooth.

    With motor operating, gradually add in remaining oil, process until thick.

    Add basil and pepper, process briefly.  Makes about 2 cups.

Notes

Mayo can be made a day ahead and stored in fridge.

Source

Not So Humble Vegetables;  Womens Weekly Cookbooks

Pickled or Cured Eggplant

Ingredients:=

1. 0.5kg of eggplant
2.  1- 2 teaspoon salt (for degorging)
3. ½ cup white vinegar
4. ½ cup water
5. 6 garlic cloves (left whole or cut in half)
6. 1 tablespoon dried oregano
7. Ground Pepper to taste
8. 1/2 cup fresh basil leaves
9. fresh hot pepper(s), or 1 medium red capsicum
10. 1 whole bay leaf
11. Extra Virgin Olive oil to cover

or for alternate method:-

      1 to 2 cups apple cider vinegar


Method:

1. Cut eggplant into strips or steaks and place on a trivet or in a large metal colander,liberally salt and place a weight on top of the eggplant and degorge for a few hours.
2. Remove the eggplant and squeeze any remaining liquid out of the eggplant.
3. In a large pot, bring the vinegar and water to a boil and add the eggplant. Cook for 2-3 minutes only, to retain its crunch.  Alternatively, cover eggplant with apple cider vinegar and marinate for 2 - 4 days in a cool place.
4. Drain with weights or squeeze by hand and remove all excess liquid.
5. Place all the ingredients into a1litre jar and cover with extra virgin olive oil completely submerging the eggplant.  Place a weight to keep it submerged if needed.  Ready in 2 - 3 days, but improves with age.  Refrigerate after opening.  Use the leftover oil for salads or aromatic cooking.
6. Warning.  Ensure all equipment is completely clean (sterile) to avoid contamination/poisoning.

Inspiration:  The Italian Life for Everyone ; Green Earth Institute

African Peanut and Sweet Potato Stew

Prep time10 mins,  Cook time45 mins,  Total time55 mins,  Serves: 4
 

This delicious vegan and gluten-free stew is made of pantry staples. It's hearty enough to hold-up on its own, or serve it with rice or quinoa and get more servings out of it.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, very finely minced
• 3 cloves garlic, finely minced
• 1 tbsp fresh minced ginger
• ½ tsp crushed red chili pepper
• 1 – 14.5 oz (400 g) can crushed or diced tomatoes
• ½ cup peanut butter (or almond or sunflower butter)
• 1 tsp dried coriander (optional)
• 2 cups vegetable broth (or water)
• 1 medium sweet potato (about 1 lb), peeled and diced
• 1 can kidney or black beans, drained and rinsed
• 1 ½ cups frozen peas (or frozen/canned corn)
• 2 cups hearty leafy greens (spinach, arugula, kale, collard)
• Salt and pepper

Instructions

1. If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.
3. Add the garlic, ginger and chili and cook for about 5 minutes to soften.
4. Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
5. Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
6. Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.
7. Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

Notes

Adapted from http://www.sunbutter.com/recipes-African-Stew

Source:  Vegangela
 See also, Collective Evolution for other good vegan one pot cooking. 

Braised Chicken

• 6 skinless, boneless chicken breast halves
• ground black pepper, to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar (this is what the recipe called for, but I found it too strong.  Next time I will try 1/4 cup.

• 1 (400g) tin diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

---

Directions

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium frypan and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear; about 15 minutes.

Garlic Salt

If you don't have any garlic salt use plain salt and a crushed garlic clove. Brown the garlic with the onions.

Inspiration:  Allrecipes

Wheat Berry Salad With Leeks and Marinated Mushrooms Recipe

Ingredients

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 pound cremini mushrooms, diced
• 1 large (12-ounce) leek, diced
• 2 medium cloves garlic, thinly sliced
• 1 teaspoon picked thyme leaves, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons cider vinegar, divided
• 6 cups cooked whole-grain spelt (from about 24 ounces dry)
• 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
• 1/2 cup minced flat-leaf parsley
• 1/4 cup minced chives
• Espelette pepper powder, for garnish (optional)

Directions

 In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering.

Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes.

Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes.

Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture.

Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper.

Spoon salad into bowls and sprinkle with espelette pepper, if using.

Source:  SeriousEats

Black Bean Stew (Feijoada)

Ingredients

For:  8 servings

• 1 pound dried black beans, or 4-14 ounce cans, drained
• 6 cups water
• 1 tablespoon coconut oil
• 1 onion, chopped
• 10 cloves garlic
• 1 cup bell pepper, (red or green, I used red)
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 3 cups vegetable broth, or water (optional)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon Cayenne pepper 

Instructions

1. If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
2. The following day, drain and rinse beans. Place beans in a large pot with cold water.
3. Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
4. Heat oil in a large pot on medium heat, add onion and saute until soft, about 3 minutes.
5. Stir in garlic, bell pepper, cumin, oregano, and bay leaves. and cook for another minute.
6. Stir in beans (along with remaining liquid if using cooked beans). If using canned beans add water or vegetable broth
7. Bring to boil, reduce to a simmer and cook for 20 minutes, stirring occasionally for flavors to blend. Using the back of a ladle mash some of the beans to help to make a creamy thick sauce. Add extra liquid if needed.
8. Stir in cilantro, cayenne pepper and salt to season.

Source:  Healthier Steps

VEGAN CHICKPEA CURRY

Preparation Time: 5-10 minutes
Cooking Time: about 10 minutes
Serves: 4

Ingredients:
4 tbs oil (I used rice bran oil)
2 small onions, finely chopped
1 small piece of ginger, grated
2 garlic cloves, finely chopped or minced
4 tsp curry powder
2x 400g tin of chickpeas, drained and rinsed
10 tbs ketchup
1/2 cup of water or a tiny bit more if needed
juice of 1 lemon
a pinch of salt and pepper to taste
fresh coriander to serve

 Instructions:
Pour the oil into a large frying pan over a low-medium heat.
Add the onions and sweat them down until translucent, stirring them regularly (for about 5 minutes or so).
Once the onions are ready, add the ginger, garlic and curry powder briefly stirring them
Add the chickpeas, ketchup and some water.
Simmer and stir for about 5 minutes or so.
Add the lemon juice, a pinch of salt/pepper...........
Serve with fresh coriander and a portion of rice.

Consider keeping and using the chickpea water for baking  #aquafaba.

Source:- The Little Plantation

Shakshuka

 North African eggs with optional extras.  You can add anything to this including eggplant or minced meat.

Serves:  6.  Cooking time: 30mins

Ingredients:-

    1 tbsp olive oil
    1 medium brown or white onion, peeled and diced
    3-4 clove garlic, minced
    1 medium green and 1 red bell pepper, chopped
    4 cups ripe diced tomatoes, or 2 cans (400g each) diced tomatoes
    2 tbsp tomato paste
    1 tsp chill powder (mild)
    1 tsp cumin
    1/2 tsp coriander
    1 tsp paprika
    Pinch of cayenne pepper (or more to taste spicy!)
    Pinch of sugar (options, to taste)
    300 - 500g raw chorizo sausages, cut in thirds and pricked.  (or browned minced meat of choice)
    3/4 Salt and 1/4 pepper to taste
    5-6 eggs
    150g  (1.25 cups) Fetta Cheese crumbled (Optional).
    1/2 tbsp fresh chopped parsley or cilantro (optional, for garnish)

Method:-

1.  Heat oil on medium in a deep skillet or targine.

2.  Saute chopped onion until it softens and not browned.

3.  Add garlic and continue saute until fragrant.

4.  Add Capsicum and saute 5-7 minutes until softened.  The secret is in cooking the capsicum well.

5.  Add tomatoes and paste to pan and mix well.

6.  Add spices and sugar, mix.

7.  Add the chorizo and submerge them below the sauce and allow to simmer for 5-7 minutes or until mixture thickens.  Beware of drying out or sticking.  For runny yolks, simmer for an extra 2-5 minutes.

8.  Season to taste and adjust spices (Sugar, Cayenne etc) if required.

9.  Make wells for each egg and crack eggs evenly spaced, into mixture.  Sprinkle fetta cheese over top.  Cover pan and simmer 10-15 minutes.  For runny yolks, simmer for 2 -5 minutes less.  Can be baked if preferred at 180deg.


10.  Garnish with parsley or cilantro. 

Inspiration:-  BBC goodfood
                      From James to Jamie

Slow Cooked Pulled Pork

A cheap cut of pork, or a good one at a sales price and a slow cooker is a combination for the lazy cooks ultimate comfort food.

Ingredients

• 3 Tablespoons fennel seeds, 
• 20 fresh sage leaves finely sliced, 
• Tablespoon fresh rosemary finely sliced, 
• pinch Celtic salt, 
• 2 Tablespoons olive oil 
• 2 cloves of crushed garlic 

•  1kg Free-range Pork Shoulder 

Method

Crush all the fennel seeds, sage, rosemary and salt in a mortar and pestel or a food processor until the fennel is powdery.

Add the garlic and oil and mix into a paste.

Score the pork and make a few incisions on either end (depending on cut) and insert the paste into the incisions and rub the rest all over the flesh and skin. 

Place in a covered tray and place in fridge for at least two ours, preferably overnight.

Add 50mls of water to slow cooker and add pork.  (I generally use a small trivet to keep the pork out of the water, but not essential).  Cook on low for about 9 hours (depending on cooker).

Cut skin off the joint and keep the joint covered and warm for 10 minutes before pulling with two forks.  Thicken the remaining liquid in the slow cooker if necessary and return the shredded pork to the slow cooker, and stir the meat into the juices.

Add salt and place in preheated over at 250dec C for 10 minutes.  (Again, I use a trivet to keep the underneath dry).

Voila!  Pulled pork and crackle.  Wack the pork in some fresh buns with slaw and crackle on the side, or serve on a plate with veggies.  

Source:  Natural Kitchen Adventures

Slow Cooked Pulled Pork Shoulder**********

Slow cooked pulled pork is a game saver.  Stick it in a slow cooker with seasonings, push the button, walk away, and 6 - 10 hours later, you have the best comfort food ever.  Served best with 'slaw in my  opinion, but anything will do.


There are many variation to the theme, here are a few:-

Slow Cooker Texas Pulled Pork

Ingredients:

    1 teaspoon vegetable oil
    1 (4 pound) pork shoulder roast
    1 cup barbeque sauce
    1/2 cup apple cider vinegar
    1/2 cup chicken broth
    1/4 cup light brown sugar
    1 tablespoon prepared yellow mustard

    1 tablespoon Worcestershire sauce
    1 tablespoon chili powder
    1 extra large onion, chopped
    2 large cloves garlic, crushed
    1 1/2 teaspoons dried thyme
    8 hamburger buns, split
    2 tablespoons butter, or as needed

Method:

    Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

    Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

    Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Slow Cooked Pulled Pork Shoulder with Vegies

The same as above except with vegies.

Cous Cous with Char-grilled Mediterranean Vegetables

Israeli Cous Cous with Char-grilled Mediterranean Vegetables

02/03/2016 , 8:25 AM by Brad McCahon

Chef - Barney Burge

(Serves 4)

Ingredients

2 cups Israeli or Pearl Cous Cous
4 cups chicken stock
1 eggplant
1 red capsicum
2 tomatoes chopped into large chunks
1 small red onion finely diced
1 clove garlic finely diced
2 tbsp chopped flat leaf parsley
1 tsp smoked paprika
1 tsp cumin seeds
2 tbsp olive oil


Method

1. Prepare the eggplant by cutting into thick discs, brush with olive oil and place on BBQ or under grill until golden and softened.  Cut into large chunks and set aside.
2. Cut capsicum into 4 cheeks and place skin side down on BBQ or skin side up under grill.  Remove when skin is blackened and blistered.  Pop into a plastic bag and allow to steam for a few minutes then remove skin and slice into strips.
3. Heat olive oil in a large pan and saute onion and cumin seeds for 2-3 minutes until onion becomes opaque.
4. Add garlic and saute for a further minute.
5. Add Cous Cous and paprika to onion mix and stir for 2 minutes until well coated.
6. Add heated chicken stock and simmer for 8 minutes.
7. Add prepared eggplant, capsicum, tomatoes and chopped parsley.
8. Turn out onto a serving dish and garnish with a little more parsley.

Quinoa Masala Burgers

Food Babe’s Quinoa Masala Burgers

 

Print

Prep time: 15 mins  Cook time:  30 mins  Total time:  45 mins   Serves: 4

 

 

Ingredients

• ½ cup quinoa dry (cooked to package instructions)
• 1 baked sweet potato with skin removed
• 1 egg slightly beaten or 1 tbsp flax seed mixed with 2 tbsp water
• a few springs of fresh cilantro diced
• 1 small onion diced
• 2 inch piece of ginger minced
• 1 garlic clove minced
• ½ tsp sea salt
• ½ tsp garam masala
• ½ tsp curry powder
• ¼ tsp mustard seed
• ⅛ tsp cayenne pepper
• melted coconut oil for brushing burgers

Instructions

1. Preheat oven to 400 degrees
2. Combine all ingredients and mix in a large bowl
3. Form mixture into 8 patties
4. Place patties on a large baking sheet covered with parchment paper
5. Brush top of burgers with a small amount of coconut oil
6. Bake for 15 mins, then flip burgers and coat with coconut oil again
7. Bake for another 15 mins or until golden brown

Southwestern Chopped Salad

Southwestern Chopped Salad
(use organic ingredients)

Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado

Dressing

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Instructions

Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing.

Source:  The Garden Grazer

Sri Lankan Dhal

Sri Lankan Dhal with Flatbread

27/05/2015 , 7:37 AM by Brad McCahon

Recipe supplied by Marg Johnson.

The defining feature of any dhal is the 'Taka' or finishing flavours which are added at the end and  gives a good dhal its character. Just use whatever you have on hand and it will still be wonderful! Serve with warm flatbread.

Serves 4

Ingredients
 
1 cup red lentils
2 cups water
1 cup coconut milk or cream
1 red chilli, spilt or half tsp chilli powder
1/2 tsp salt

Taka or finishing oil

1/4 cup vegetable oil
1/2 cup finely chopped red onion
2 tsp garlic, crushed
2 tsp ginger, grated
1 red chilli, chopped or to your taste - though we want it hot here
1 branch curry leaves, optional but good
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds, ground
1 small cinnamon bark section
2 tsp mustard seeds
2 tomatoes, cut into slender wedges
1/2cup coriander leaves, very roughly chopped

Method

Simmer the lentils with the water, coconut milk, chilli and salt until tender and thick.
Then in a pan heat the oil and add the ingredients from the onion down to and including the mustard seeds.
When all is sizzling add the tomato sections and season well. Toss around for a minute and then add to the lentil mix along with the coriander leaves.

Kale Soup ***

Kale Soup

 Serves 4:

Ingredients:

• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 5 cups chicken or bone broth
• 1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
• 1 cup diced celery
• 2 red potatoes, diced into 1/2-inch cubes
• 3 cups kale, rinsed, stems removed and chopped very fine
• 2 tsp dried thyme
• 2 tsp dried sage
• salt and pepper to taste

Directions:

1. Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.
2. Heat 1 TBS broth in a medium soup pot.
3. Sauté onion in broth over medium heat for about 5 minutes stirring frequently.
4. Add garlic and continue to sauté for another minute.
5. Add broth, carrots, and celery and bring to a boil on high heat.
6. Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.
7. Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

Source:  Best Super Energy Kale Soup

Cauliflower Chickpea Patties *******

 As is usually the case, I doubled this recipe tonight, this time due to the special on two slightly discolored cauliflowers and the size of the red capsicum.  Whilst the outcome was not the most beautiful of meals, it was not only tasty on the night, but worked well cold the next day for lunches.


As can be seen, I used a food processor instead of a fork which worked well.

Prep Time:  15 mins.   Baking Time:  45 mins Serves: About 10 patties

Ingredients:

    1 Head Cauliflower, florets broken apart
    1Can Chick Peas rinsed and drained
    1 Bell pepper/ red capsicum diced small
    1 Onion Diced small
    2 Cloves Garlic Minced
    1 Cup Panko (Japanese Bread Crumbs)
    1 tsp Turmeric
    1 tsp Cumin
    Salt and Pepper to taste

Instructions:

    Preheat oven to 190c/375f.
    Boil or steam cauliflower until soft.
    Saute onion and bell pepper over low heat until soft.
    Add garlic and saute for another minute or so.
    In a large bowl, smash chick peas up well with a fork or the bottom of a cup.
    Add cauliflower and smash up as well.
    Add all other ingredients and stir until combined.
    Mix should be wet but come together in a ball without falling apart.
    Carefully make a ball in your hands with the mix.
    Press ball between hands to make a patty.
    Place patty on oiled pan or baking dish.
    Continue with the rest of the mix.
    Bake for 25 Minutes, flip the patties. and bake for another 20 minutes or until browned.

Source:  Dora Daily

Some other Cauliflower recipes:- HuffPost

Baked Creamy Pumpkin Risotto

Prep time:  15 mins.  Cook time:  35 mins.  Total time:  50 mins.  Serves:  4

There are several ways to cook this tasty dish.  The pumpkin can be cooked to an aldente, so it remains in tact within the risotto, or cooked to a mush so that when stirred it becomes a pumpkin sauce in the risotto.  I like to bake the pumpkin to soft (extra taste) and add it in the mix just 10 minutes before the risotto is done and then stir it in with the parmesan et al, so that it is saucy with a few very soft chunks.  I generally start baking the pumpkin while setting up the rest of the ingredients.  Cooking the pumpkin until soft and stirring it in as a sauce, makes the risotto quite creamy like stove top cooked risotto.

If hands on time time is not on your side and you are not overly fussy, just throw everything into a heavy oven proof pot and bake for 70 minutes and enjoy a wine..  It will still come out great!

This dish is easily turned into vegan by using a vegetable butter and nutritional yeast in lieu of butter and parmesan cheese.


Ingredients:

Ingredients - Garlic is behind the onion :-)

    2 tbsp olive oil

    1 large brown onion, finely diced or 1 large leak thinly sliced crossways

    2 garlic cloves, minced

    12 sage leaves

    2 cups arborio rice (risotto rice)

    1 cup dry white wine or use stock/water

    5 cups vegetable or chicken stock/broth

    700g/25oz pumpkin, diced into 1.5cm/0.5" cubes

    3 tbsp butter

    ½ cup grated parmesan cheese

    Salt

    Black pepper

Ready to go...

To Garnish:


    Grated parmesan
    Finely chopped parsley

Options:

You may add all of or just some of:- 5 diced bacon rashers, 200g mushrooms, 100g crumbled feta and a packet of baby spinach to this for variety.  Fry the bacon before the onion, the mushrooms with the onion, add the feta with the stock and stir the spinach in with the parmesan and butter and the latent heat will wilt it without affecting its nutrition.


Instructions:

•     Preheat oven to 180C/350F.
•     If baking the pumpkin, place on a baking tray. Drizzle with the oil and season with salt and pepper. Bake on top shelf of the preheated oven for 30 minutes.  This may be cooked in tandem with the Risotto or prior, depending on oven size.
•     Heat olive oil in ovenproof pot (preferably with a lid) over medium high heat.
•     Add garlic and onion and cook until onion is translucent.
•     Add sage leaves and cook for 1 minute or until it is crispy, but not burnt.
•     Add rice and stir so all the rice grains are coated with the olive oil.
•     Add white wine and cook until the the liquid evaporates - about 1 minute.
•     Add pumpkin (if cooking in the Risotto) and stock, and bring to boil.  I use Massel vegetarian chicken stock in water boiled in the kettle which also speeds up the process.
•     Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes.  Give it a quick stir around the 15 - 20 minute mark.  When finished the rice should be moist like porridge, not dry like a pilaff. Excess liquid will be utilized by the pumpkin when you stir it or let it sit for a minute or so with the lid off.
•     Add the roast pumpkin if you have cooked it in tandem with the Risotto.
•     Add butter and parmesan cheese.
•     Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water.
•     Add salt and pepper to taste.
•     Serve, garnished with parsley, extra chopped sage leaves and extra parmesan if desired.

Sources:  Recipe Tine Eats, Best Recipes, TasteDotCom

Stone Fruit Glaze and Dip (or Sauce and Compote)

Preperation time:  20 mins.  Cooking time:  5 mins.  Serves:  6

We had eight for Xmas and these pictures reflect a little over exuberance!  It ended up being sufficient for at least double, which turned out just as well for the left over Xmas ham.  The oranges were particularly juicy and I ended up reducing the sauce for about half an hour.  All turned out well in the end.  An excellent replacement for the traditional gravy or apple sauce.

Ingredients

4 Peaches
2 Nectarines
1 Tbs fresh Fennel
1 Garlic Clove
Splash of Oil
1 Tbs Pomegranate Molasses
1 Orange (Juiced)
Handful of fresh Mint
Pinch of Salt

Method

• Slice 4 peaches and 2 nectarines.
• Saute in pan for 3-4 minutes with a tablespoon of fresh fennel, 1 crushed garlic clove and a splash of oil.
• Add 1 tablespoon of pomegranate molasses, the juice of one orange, a handful of mint and a pinch of salt to pan.
• Stir all ingredients together for 1 minute.

Serve sauce with your favorite meat as a sweet sauce alternative.

Source:  Vince Garreffa

Broccilli Pesto**********

Serves: 4 (with Pasta)

See  my other Pesto recipes for variations.  This photo reflects opportunism in good buys.  Today, I got a great buy on broccoli and kale and a reasonable one on cashews, whilst basil and walnuts were quite expensive.  This turned out really, really good with a mash up with my Linguine recipe.  I just swapped the pesto and beans in it, with this!  Yum...

Ingredients

    Salt
    4 cups broccoli florets/spinach (packed)
    ½ cup grated Parmesan cheese, plus extra for grating
    ½ cup walnuts
    3 Garlic Cloves
    ½ cup extra-virgin olive oil
    ½ cup packed basil leaves
    Ground black pepper

Instructions

Bring 1 tablespoon of salt and 3 litres/quarts of water to boil in a large soup kettle. Add broccoli and cook until just tender and still bright green, 4 to 5 minutes. Remove with a slotted spoon and transfer to a food processor.

Add the Parmesan, nuts, oil, basil, and a generous sprinkling of salt and pepper and process to pesto texture.

Add 227grams, ½ pound bite-size pasta, such as penne and  2 ears corn, kernels removed (about 1 cup) for a pasta meal.  Other pasta forms and veggies can be used for variety.

Source:  Top 10 ways to cook Broccilli