Monthly Archives: April 2012

Aside

We have used walnuts in this salad, but it’s equally as good with pine nuts. The following quantities would serve 4-6.

Ingredients

2 cups chopped (cubed) pumpkin (choose your favourite – we use Kent)

2 tbs olive oil

2-3 tbs dukkah (we use Table of Plenty pistachio)

salt to taste

spinach leaves

100 g fetta cheese

1/2 an avocado

1/2 cup walnuts

Dressing

3 tbs olive oil

2 tbs fresh lemon juice

2 tbs seeded mustard

2 tbs brown sugar

Method

Heat oven to 180° C

rub pumpkin cubes with olive oil and place on baking tray (covered with glad bake)

cook pumpkin in oven until tender (approx 20 mins)

sprinkle dukkah over pumpkin and ensure all pieces are coated, season with salt

(at this stage you can put the walnuts or pine nuts in with the pumpkin to roast for extra flavour)

continue cooking until golden brown

remove from oven and set aside

Mix all dressing ingredients together until well combined (a screw top jar is handy for this)

Put rinsed spinach leaves in salad bowl

add sliced avocado, fetta cheese and nuts

arrange roast pumpkin over top

drizzle with dressing

serve immediately

This slideshow requires JavaScript.

 


Roast pumpkin salad

Quick tomato & chilli relish

Standard

This is a really quick recipe for a tasty relish that can be an accompaniment to so many things. Think hamburgers, eggs, steak or just served with some delicious crusty bread. You can serve it straight away but to let the flavours really develop leave covered in the fridge for a day. This only makes a small amount (approx 1 small jar) and will last in the fridge for a week.

Ingredients

3 medium size ripe tomatoes

1 small brown onion

1 red chilli

2 tsp olive oil

1 tsp mustard seeds

1/2 tsp salt

1/4 cup white granulated sugar

1/2 cup white vinegar

Method

Slice small (approx 3 cm) crosses through skin of tomatoes on opposite sides

put tomatoes in small bowl and completely cover with boiling water – leave for approx 1 minute

remove tomatoes from water, skins should slideoff easily

chop tomatoes into small cubes and leave aside

chop onion, chilli (leave seeds if you like a medium heat, otherwise discard) finely

saute onion and chilli in the olive oil until soft

add mustard seeds and continue cooking for approx 30 seconds

add chopped tomatoes, sugar and vinegar

bring to the boil then reduce and simmer forapprox 30 mins or until the relish reaches desired consistency.

Leave in covered container in fridge for up to 1 week.

This slideshow requires JavaScript.


 

Scrambled eggs

Standard

Yesterday we went to the Harvest Market in Launceston.  This bread stall was incredibly busy and it was easy to see why.  The croissants were to die for, the sourdough had just the right crustiness….we’ll be back!

Sunday morning breakfast = scrambled eggs on sourdough with quick tomato relish…..

Ingredients

3 free range eggs

2 tbs thickened cream

salt, pepper, fresh parsley to serve.

(serves 1)

Method

Whisk eggs well with steel whisk, add cream and whist to combine

pour mixture into non-stick frypan and put over medium heat

Gently lift and scrape mixture while it cooks

Be careful not to overcook! Eggs should be glossy and just set

Serve on sourdough with salt, pepper, sprinklewith fresh parsley

Accompany with easy tomato & chilli relish

This slideshow requires JavaScript.

 

Aside

Continuing with the scone theme…….pumpkin scones. They would have to be our favourite, plus there are pumpkins everywhere at the moment.

Ingredients

3 cups SR flour

2 tsp baking powder

1 tsp nutmeg

pinch of salt

1 1/2 cups cooked mashed pumpkin (we use Kent)

approx 200 mls cream

Method

Heat oven to 200° C (fan forced)

Sift flour, baking powder, nutmeg and salt into large bowl

gently mix through cooled mashed pumpkin

add as much cream as the mixture needs to hold together (it makes a really soft,sticky dough).

Tip mixture onto floured surface and pat flat with hand until approx 2cm thick

cut scones with floured scone cutter

Place scones next to each other on cooking tray (covered with glad bake)

Bake for 10 mins or until golden brown

Serve hot with butter or favourite topping

This slideshow requires JavaScript.

Pumpkin scones

Aside

Is there anything better than a scone fresh out of the oven with jam & cream? Over the years we’ve tried many different scone recipes but the following recipe is foolproof. The scones turn out deliciously moist in the middle with a slight crunch on the outside. We’re serving them with homemade Tasmanian blackcurrant jam and double cream…………say no more!

Ingredients

3 cups SR flour

2tsp baking powder

2tbs icing sugar

200mls thickened cream

125mls water

Method

Preheat oven to 200° C (fan forced)

Sift flour, baking powder and sugar into large mixing bowl

Make a well in centre and add cream and water

Using a knife cut and fold the mixture until it forms a ball

Tip mixture on a lightly floured surface and knead until just smooth

Push dough flat with hand until approx 2cm thick

Using a floured scone cutter cut the scones until all dough used

Place cut out scones next to each other on an oven tray (covered with glad bake)

Bake scones for 15 mins are until golden brown

For a softer scone cover with tea-towel, if you prefer the crunch allow to cool slightly on rack

serve with your favourite toppings

This slideshow requires JavaScript.

Basic scones