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APPLE SAGO

Apple sago

This pudding takes me back to my childhood where I remember my mum serving us a bowl full of fragrant lemony apples stewed with sago and finished with pouring cream. It is simple to make, cheap to buy and will surely satisfy you on these cold nights.

Serves 4

500g apples (2-4) granny smiths or a variety that is tart and mushy when cooked.

½ -3/4 cup sugar

1 ¼ cup water

1 lemon, zest and juice to taste

¾ cup sago

Cream or vanilla ice-cream to finish

Method

Peel, core and cut the apples into bite sized pieces. Add to a heavy based saucepan and add sugar, water and zest. Cook over moderate heat until the apples are tender.

Add the sago and stir well to combine. Lower the temperature and cook gently for a further 20 minutes, stirring frequently until the sago becomes tender and translucent.

Spoon into bowls and serve with pouring cream or vanilla ice-cream.

Nb – it works beautifully with pears, rhubarb, quince and plums.

BROCCOLI SOUP WITH A CHEESY CROUTON

broc soup.

Talk about simple. This soup could be whipped up when you get home from work without any fuss. I added a cheesy crouton to finish it off but this is optional!

Serves 2-4

Ingredients

1 tsp butter

1 tsp oil

½ onion, finely diced

1 head of broccoli (organic if possible)

3-4 cups water or veg stock

4 1.5cm rounds of baguette (French stick) or similar bread

40g (approx.) blue cheese or your favourite

Salt and freshly ground pepper

Method

Add the butter and oil to a medium sized saucepan, when melted add the onion and cook gently without colour until soft.

Add the stalks and leaves of the broccoli and cook for a further 2 minutes.

Add the remainder broccoli and cover with water or stock.

Cook until broccoli is tender (about 12 minutes).

While the soup is cooking, assemble the cheesy croutons, by first toasting them on both sides them crumbling over the cheese, grind a little pepper and place back under the grill to melt the cheese.

Remove the soup from the heat and process until smooth.

Return back to the heat, adjust the seasoning if necessary and serve in warmed bowls with the cheesy croutons on top.

WINTER LASAGNE

Leek, Swede Lasgana

Pasta, comforting winter veges combined with a creamy, cheesy sauce has got to be a winter winner?

Serves 4-8

Ingredients

Sauce

35 g plain flour

40 g butter

570 ml milk

1 bay leaf

Fresh nutmeg,

1 cup grated cheese, I use up all my bits in the fridge

Salt and freshly ground black pepper

Filling

1 Tbsp butter

1 Tbsp oil

1 leek, sliced thinly

½ onion, sliced thinly

2 cloves garlic, crushed

4 sprigs thyme, leaves removed and roughly chopped

½ cabbage (savoy), thickly sliced

350g butternut squash, peeled and sliced

350g swede, peeled and cut into slices

70g fresh parmesan cheese, grated

300g fresh lasagne sheets

Method

Preheat the oven to 190C

Begin by making the sauce. Melt the butter in medium sized saucepan, add the flour and stir well to combine, cook out for a couple of minutes then slowly add the milk. Whisk if need be to remove any lumps if they occur, continue adding the milk until finished, stirring all the time. Remove the whisk now and lower the heat to a gently simmer, add the bay leaf and cook for at least 20 minutes, stirring as often as possible. Season lightly and add a few good gratings of nutmeg.

Now onto the vegetables.

Place a sheet of greaseproof paper onto a baking sheet, add the sliced pumpkin and swede, season lightly and drizzle with a little oil. Roast until tender (15 minutes). Remove from the oven and set aside.

Heat a medium to large heavy based fry pan up over moderate heat, add 1 tablespoon butter and 1 tablespoon oil when melted add the leeks, onion, garlic and thyme. Cook without colouring until tender and sweet (5-8 minutes).

Add the cabbage and combine with the leek and onion mixture, add 1-2 tablespoon water so that the cabbage wilts a little. Remove from the heat and set aside.

To assemble: mix 2/3 of the sauce with the leek and cabbage mixture.

Lightly grease the base and sides of a deep oven dish (20x30cm).

Lay enough lasagne sheets neatly over the base, spoon over the leek sauce making sure you have enough for another 2 layers. Layer now with some of the roasted pumpkin and swede and continue with another 2 layers of pasta, sauce and roasted vegetables finishing with pasta. Spoon over the remainder white sauce and cover with grated parmesan cheese.

Bake in preheated oven for 30-50 minutes depending on how many layers and depth of the dish. Test the centre of the lasagne with skewer or small knife. If you find it tough to get through then the pasta needs a little more cooking.

When ready, serve with plenty of parmesan and a simple crunchy green salad.

 

 

 

 

OTAGO FARMERS MARKET MOBILE KITCHEN MENU 2/08/2015

Mixing it up a bit with a juicy Italian inspired pork sandwich, of course made with great products.  I will also have on tasty little flatbreads created with Mama Mia’s pizza dough.  Winter delights such as Jerusalem artichokes and purple Brussel sprouts add variety to the salads and sides to the menu and to finish off I will be offering crisp apple and pear rings.

Come by, have a taste and of course talk all things food!!

indigo bakery

indigo bakery

ITALIAN INSPIRED ROAST PORK SANDWICH

Porchetta Sandwich

Sandwiches are the in thing at the moment. Anything sandwiched between great bread and dripping with juices is a winner.

Serves 4-6

For the pork

1 kg pork loin

2 cloves garlic, finely chopped

2 ½ Tbsp fresh rosemary, finely chopped

3 Tbsp fresh parsley, chopped

Pinch fennel seeds, ground

1 Tbsp salt

½ tsp cracked black pepper

1 Tbsp oil

Dressing

1 tsp Dijon mustard

1 tsp balsamic vinegar

2 Tbsp extra virgin olive oil

Sea salt and cracked pepper

200g winter leaves (rocket, spinach, kale)

4 Tbsp good quality mayonnaise

Good quality fresh bread – ciabatta or sourdough, cut into 1 ½ cm slices

100g cheese – Evansdale Bay Yellow

Method

Preheat the oven 200C

Mix the garlic, rosemary, parsley, fennel and seasoning together with the 1 Tablespoon of oil. Then generously rub it all over the pork.

Place skin side up into a snug oven dish with a lid, pour over ½ cup water and seal with the lid. Bake for 20 minutes, check on the meat then continue cooking for a further 15-20 minutes or until the meat is just cooked through.

Remove from the oven and allow to rest with the lid on for 15 minutes.

Meanwhile – mix the ingredients together for the dressing. And have your sliced bread, cheese, mayonnaise and winter leaves ready.

Remove the meat from the juices and slice thinly.

Spread mayonnaise over one side of the sliced bread, and layer it generously with the pork next add a slice or two of cheese and lightly toss the winter leaves through the dressing. Pile high with the leaves. Spoon over the meat juices and finish with a slice of bread. Press down so it sort of sticks and the juices flow.

Enjoy, it’s delicious!!

 

JERUSALEM ARTICHOKES

Have a unique flavour, particularly when they are baked until almost melting.  To achieve this, roast halved artichokes (if left whole, they may explode in the oven) at a high temperature (200C) drizzled in a little oil until the skin is golden on both sides and they are fully cooked. They are delicious roasted in butter with fresh thyme, lemon rind, sea salt and freshly ground black pepper.

Boiled artichokes scrubbed but unpeeled, can be mashed, creamed with knobs of butter and a good dash of cream – just remember that they don’t mash quite like potatoes. Boil or steam unpeeled artichokes with extra virgin olive oil and toss through a tiny bit of finely diced garlic, some flat-leaf parsley, lemon rind, sea salt and freshly ground pepper.

 

MAMA MIA PIZZA DOUGH – TURNED INTO FLATBREADS

Mama Mia’s pizzas are fast becoming one of my favourites. But did you know you can also purchase his dough. It makes the best flatbreads at home and great for entertaining as you can simply brush them with oil, sprinkle with garlic, rosemary and a pinch of sea salt and bake until golden. It really is that simple.

Today I will be adding Wairuna Organics steamed Jerusalem artichokes, buttery McArthurs leeks and shaving over a little Evansdale cheese and finishing with a little dressed rocker.

A few suggestions to try

  • Wilted greens – kale, silverbeet, spinach or rocket, pinch dried chilli flakes, melted onions and cheddar
  • Fresh asparagus or spring onions, parmesan cheese and cracked black pepper
  • Beetroot, cooked or thinly sliced raw, feta or curd cheese, thyme
  • Cooked potatoes, rocket, chilli and mozzarella

PURPLE BRUSSEL SPROUT SALAD

Brydone Organic have vibrant crunchy Brussel sprouts at the moment and I love this salad so I am mixing it up a little and making it ‘purple’ (it’s still delicious).

Serves 4 -6

1 kg Brussels sprout, discolored leaves discarded and stems left intact

1 red onion, sliced thinly

1 cup hazelnuts, lightly toasted

Freshly ground pepper

3 Tbsp apple cider vinegar

2 Tbsp finely grated Pecorino Romano, Parmesan or any strong, hard type of cheese

1 handful fresh parsley, roughly chopped

¼ cup olive oil

Sea salt flakes

Method

Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or by slicing as thin as possible with a knife, add to a suitable size bowl.  Slice the onion to the same thickness as the Brussels sprouts.  With your fingers toss Brussels sprouts and onions to separate layers.

Lightly crush the hazelnuts and add to Brussels sprouts along with cheese.

In another bowl add the vinegar and oil and mix well to combine.

Drizzle the dressing over the Brussels sprouts and toss to combine.  Allow the dressing to mingle into the salad for a few minutes before serving.

Season with a little salt and pepper, taste and adjust if necessary.

 

CRISPY PEAR AND APPLE RINGS

Crispy Apple Rings

This batter is perfect for coating the fruit, it puffs and crisps in just the right places and makes the fruit moist to eat.

Serves 2-4

1 cup apple and pears peeled, cored and sliced width-wise into flat circles

For the batter

¼ cup buttermilk (milk with 1 tsp added lemon juice and leave at room temperature)

1 tsp cinnamon

¾ tsp salt

1 ½ cup flour

¼ cup white or raw cane sugar

1 ½ tsp baking powder

¼ cup soda water

2 cups canola oil (for frying)

1 cup icing sugar

1 Tbsp lemon juice

To finish

Serve with squeeze of lemon juice and dusting of sugar and cinnamon.

Method

Toss raw apple rings in lemon juice until coated.

Mix the icing sugar and remaining 1/2 cup of flour together.

Add 2 cups of canola oil to a deep heavy based large pot and heat on medium high or until it reaches 170C.

Combine 1 cup of flour, sugar, salt, baking powder, and cinnamon in a mixing bowl. Stir in the soda water and buttermilk until just combined.

Toss apple slices in icing sugar mixture, then dip apples one-by-one in the batter, submerging them all the way.

Carefully add the battered apple slices. The oil will be very hot

Cook until brown, about 1-2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil.

Lemon, sugar and pinch cinnamon to serve (or vanilla icecream)

 

Alison would like to thank the following vendors for their outstanding products.

EVANSDALE CHEESE – bay yellow

INDIGO BAKERY – freshly baked bread

WAIRUNA ORGANICS – Jerusalem artichokes

HAVOC PORK – pork loin

BRYDONE ORGANICS – purple Brussel sprout

MCARTHURS BERRY FARM – leeks

WILLOWBROOK ORCHARD – apple and pears

MAMA MIA PIZZAS – delicious pizzas and pizza dough

 

APPLE AND HONEY CAKE

Copy of apple cake

Apples are always a great staple for time of the year and this cake with the addition of aromatic honey adds a wonderful mystery note to this cake.

Serves 8-10

4 medium sized apples, peeled, halved and cored

1 tsp lemon zest, set aside

1 Tbsp lemon juice

125g butter, softened

¼ cup sugar

¼ good quality honey

1 tsp vanilla extract

3 large eggs

¾ cup flour

2 tsp baking powder

Glaze

¼ cup honey

1 Tbsp lemon juice

Method

Preheat the oven to 170C

Grease a 18-20 cm cake tin with butter and line with baking paper.

Prepare the apples first by peeling, halving and removing the core. I then scored the top of the apples for decorative purposes.

Toss the apples through the first measure of lemon juice and set aside.

To make the cake begin by creaming the butter, sugar and honey together until light and fluffy. Add the eggs one at a time ensuring that you beat well between each egg.

Fold through the sifted flour and baking powder until evenly mixed.

Pour into prepared baking tin and even the surface.

Place the apple halves, scored side up evenly over the cake surface.

Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.

Remove from oven and cool in cake tin for 5 minutes and then remove from tin and cool on wire rack.

OTAGO FARMERS MARKET MOBILE KITCHEN MENU 11/7/2015

IMG_8695 (640x416)

Well the temperatures have sure dropped (again) and winter has us snuggling down.  As always food is at the top of my list and having the hard working vendors at the market to keep me inspired and my belly full I had great fun working out my menu for the market.  Sue from Waitaki Bacon and Ham was commenting on how many people ask how to cook pork.  So we came up with a couple of different cuts to cook with and ones that not only we get to eat but I get to explain and share a few of my simple tips.

I also have some wonderful winter vegetables which I will be creating a tangy pickle, a crunchy salad and maybe even a quick soup.  I will also finish with a fragrant apple and honey cake which will be a sweet treat to say thanks for braving the cold.

 

CAULIFLOWER PICKLE

chow chow

This recipe is one I adapted from the old fashioned pickle named chow chow. I have spiced it up with a combination of mustard, cumin and celery seeds to liven up a classic.

Makes 2-3 250ml jars

1 cauliflower, cut into small florets

1 leek, washed and cut into rounds

¼ cup salt

1 ½ cups white or cider vinegar

¾ cup brown sugar

¾ cup white sugar

30g flour

1 tsp turmeric

1 tsp ground cumin

1 tsp mustard powder

1 Tbsp celery seeds

1 Tbsp yellow mustard seeds

Method

Begin a day ahead by placing the cauliflower florets and leeks into a non-reactive bowl, sprinkle with all the salt and let sit in a cool place overnight. The salt helps to remove the excess moisture which is essential when making a pickle to preserve.

The next pour cold water over the salted vegetables and swirl around a little to dislodge the salt. Drain and rinse of excess salt if need be. Drain well.

Clean and sterilise your jars and lids if using.

In a large pot add the vinegar and sugars. Stir over high heat until sugar dissolves, bring to the boil.

Add the cauliflower and leeks, reduce the heat to low and cook the vegetables until tender (10 minutes).

Mix the mustard, turmeric, cumin and flour together with 125ml cold water and stir to form a paste. Stir into vegetables until mixture boils and thickens.

Reduce the heat to a gentle simmer for 10 minutes. And finally add the celery and mustard seeds.

Pour into your sterilised jars and cool before sealing.

 

 

 

APPLE AND HONEY CAKE

IMG_6268

Apples are always a great staple for time of the year and this cake with the addition of aromatic honey adds a wonderful mystery note to this cake.

Serves 8-10

4 medium sized apples, peeled, halved and cored

1 tsp lemon zest, set aside

1 Tbsp lemon juice

125g butter, softened

¼ cup sugar

¼ good quality honey

1 tsp vanilla extract

3 large eggs

¾ cup flour

2 tsp baking powder

Glaze

¼ cup honey

1 Tbsp lemon juice

Method

Preheat the oven to 170C

Grease a 18-20 cm cake tin with butter and line with baking paper.

Prepare the apples first by peeling, halving and removing the core. I then scored the top of the apples for decorative purposes.

Toss the apples through the first measure of lemon juice and set aside.

To make the cake begin by creaming the butter, sugar and honey together until light and fluffy. Add the eggs one at a time ensuring that you beat well between each egg.

Fold through the sifted flour and baking powder until evenly mixed.

Pour into prepared baking tin and even the surface.

Place the apple halves, scored side up evenly over the cake surface.

Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.

Remove from oven and cool in cake tin for 5 minutes and then remove from tin and cool on wire rack.

 

KALE AND QUINOA SALAD

kale salad (1)

The combination of two super healthy ingredients with a punchy dressing is the perfect winter pick-me-up!

Serves 4

200g quinoa

500g kale, stalks removed, finely sliced

3 Tbsp balsamic vinegar

6 Tbsp extra virgin olive oil or grapeseed

50g shaved parmesan cheese (optional)

½ red onion, finely diced

¼ dried cranberries (optional)

Method

Begin by cooking the quinoa, add 3 cups water to a suitable sized pot, add ½ tsp salt and bring to the boil. Add the quinoa and cook until just tender (10-20 minutes). Drain and cool spread evenly on a tray (this helps it dry out).

Meanwhile, mx the balsamic and oil together, season lightly with salt and pepper.

In a large mixing bowl, combine the quinoa, kale, onion, cheese and cranberries, toss to combine.

Pour over the dressing, season lightly and toss well to combine.

Serve and enjoy the benefits of this tasty, nutritious salad.

 

ROAST PORK

organic lettuce (209)

When I was asked to talk ‘pork’ by Waitaki Bacon and Ham, I jumped at the chance. So many people have trouble with crackling, or with the pork being to dry. Firstly like any great dish you need great products and that is why I am using Waitaki Bacon and Ham for my pork. Secondly don’t overcook it, a little pink in the meat is fine.

Serves

2 Tbsp sage, rosemary, thyme or a few bayleaves

1 Tbsp sea salt

1 tsp black peppercorns

1.5kg rolled leg or loin of pork, scored

5 Tbsp oil

1 cup water

Method

Set the oven at 220C

Finely chop the herbs or lightly crush the bayleaves and crush them with the sea salt and peppercorns using a pestle and mortar. When you have a sand-like mixture, pour in three tablespoons of the olive oil to make a paste.

Put the meat in a roasting tin and massage the herb paste into its skin and cut edges.

Roast for 20 minutes, then reduce the temperature to 170C and continue to roast for 25 minutes per 500g.

While the pork is roasting, this is when I prepare the remainder of the dinner such as potatoes, cabbage etc.

When the pork is ready, remove it from the oven and let it rest in a warm place, lightly covered with foil (a tight covering will make the crackling soften).

Put the roasting tin over a moderate heat, add another ½ to 1 cup water or stock and boil the juices until reduced to about 200ml or so. They won’t thicken, but you just want to concentrate the flavour a little. Adjust the seasoning. Serve the pork in thin slices, together with chunks of its crackling and the pan juices.

A FEW TIPS ON COOKING PORK STEAKS/CHOPS

120

Pork steaks usually come from the thicker part of the pig such as the shoulder. I like them as they are juicy, tender and give you many options for cooking. At this time of the year they team up beautifully with apples and pears or with quickly cooked cabbage and potatoes.

Sauté – cooking quickly in a fry pan.

Rub pork steaks with salt and pepper and sauté them quickly on the stove top.

Heat a large heavy based fry pan over medium-high heat.

Rub the steaks lightly with oil and season well with salt and pepper. Sear the steaks in the hot pan, turning so they are browned on both sides.

Cook the steaks until they are golden (about 7 minutes) then turn over, allow to go golden on this side, then deglace the pan with ½ cup cider, white wine or water and allow to bubble away ensuring you stir through any bits from the bottom. When the sauce has reduced and thicken naturally remove the pork and finish the sauce with a couple of knobs of cold butter. Remove from the heat and allow the butter to swirl through the sauce. This will add a wonderful richness, gloss and slightly thicken the sauce.

Serve your pork along with your selection of vegetables and spoon over the sauce.

IMG_4458 (497x640)

 

Alison would like to thank the following vendors for their outstanding products

WAITAKI BACON AND HAM – pork roast and steaks

HARWARDEN ORGANICS – apples

INDIGO BAKERY – fresh baked goods

WAIRUNA ORGANICS – kale

WHITESTONE CHEESE – vintage five forks

BRYDONE ORGANICS – cauliflower and leeks

 

 

 

CAULIFLOWER PICKLE

chow chow

This recipe is one I adapted from the old fashioned pickle named chow chow. I have spiced it up with a combination of mustard, cumin and celery seeds to liven up a classic.

Makes 2-3 250ml jars

1 cauliflower, cut into small florets

1 leek, washed and cut into rounds

¼ cup salt

1 ½ cups white or cider vinegar

¾ cup brown sugar

¾ cup white sugar

30g flour

1 tsp turmeric

1 tsp ground cumin

1 tsp mustard powder

1 Tbsp celery seeds

1 Tbsp yellow mustard seeds

Method

Begin a day ahead by placing the cauliflower florets and leeks into a non-reactive bowl, sprinkle with all the salt and let sit in a cool place overnight. The salt helps to remove the excess moisture which is essential when making a pickle to preserve.

The next pour cold water over the salted vegetables and swirl around a little to dislodge the salt. Drain and rinse of excess salt if need be. Drain well.

Clean and sterilise your jars and lids if using.

In a large pot add the vinegar and sugars. Stir over high heat until sugar dissolves, bring to the boil.

Add the cauliflower and leeks, reduce the heat to low and cook the vegetables until tender (10 minutes).

Mix the mustard, turmeric, cumin and flour together with 125ml cold water and stir to form a paste. Stir into vegetables until mixture boils and thickens.

Reduce the heat to a gentle simmer for 10 minutes. And finally add the celery and mustard seeds.

Pour into your sterilised jars and cool before sealing.

 

OTAGO FARMERS MARKET MOBILE KITCHEN MENU 27/6/2015

open market

Whew we have got through a week of extreme temperatures and one that makes me turn to food for comfort.  I have been making casserole after casserole and many pots of hearty, warming soup have been filling our bellies.

This week at the market I am keeping it simple with lots of fantastic winter vegetables which I love playing around with as their unique robust flavours add a natural depth to your dishes.  This week Brydone Organics yams not only get roasted with maple syrup, they are then turned into a gorgeous soup. I am also making that beautiful warm salad which is yet another way I love to devour these winter morsels.  I also have leeks, spinach, eggs, honey, apples and freshly baked breads to finish.

ROAST YAM AND MAPLE SOUP

This is one of my most popular soups. It only requires a few great ingredients and yams provide a comforting unique flavor to this memorable soup.

 IMG_9240 (640x348)

ingredients

Serves 5

1.5 kg yams 2 onions, sliced thinly 1 clove garlic 1 fresh bay leaf

5 sprigs fresh thyme

75ml maple syrup

½ cup water Oil Chicken or vegetable stock Salt and freshly ground pepper

Method

Preheat your oven to 200C

Put the washed yams, sliced onions, garlic and water into a baking dish and drizzle over the maple syrup, sprinkle with a little salt and pepper give the pan a shake to coat all the yams. Roast until the yams soften and caramelize, (10-15 minutes). When the yams are tender and slightly caramelised, carefully tip them all into a suitable size pot.  Pour a little stock into the oven dish which the yams were cooked in and give it a scrap to ensure you get all the yummy bits off the pan. Pour all the liquid into the pot with the yams and onions. Add some more stock to just cover the yams along with the thyme and bay leaf if using. Season lightly with salt and pepper and cook gently for at least 30 minutes so that the flavours have time to develop. When the yams are soft and mushy and the soup has taken on a cloudy appearance. It is ready to puree, either in a food processor or with a stick wand. I personally like this soup quite smooth.

Check the seasoning and adjust if necessary. If it is too thick add a little more stock or water to loosen the soup to your desired consistency.

Serve in warm bowls, it does go well with a little fresh cream drizzled on top to soften the flavour!

 

LEEKS FRITTERS

IMG_4754 (562x640)

Makes 8

ingredients

For the fritters

4 large leeks, pale green and white parts only

2 shallots, sliced thinly

1/4 cup flour

1 tsp baking powder

Freshly ground black pepper

½ tsp ground cumin

Pinch of cayenne

1 egg

2 Tbsp olive oil or vegetable oil, for frying

Salt

Method

Cut the leeks into thin rounds, wash well in cold water, drain.

Bring a pot of salted water to a boil and cook the leeks for 3 to 4 minutes, until they are softened but not limp.

While they are cooking, whisk together the flour, baking powder, a few grinds of black pepper, cumin and cayenne.

Drain the cooked leeks and pat dry.  Make sure to get rid of as much water as possible.

Transfer the leeks to a large mixing bowl and add shallots.  Add the flour mixture to the leeks and toss to coat.  Add the egg and stir until it is incorporated with the mixture.

Heat a baking tray in the oven to 200C

In a large heavy based fry pan, heat the oil over medium heat until it begins to shimmer.  Scoop heaping tablespoons of the batter into the fry pan.  Using a spatula, gently flatten the fritter. Cook for approximately 3 minutes, or until it is golden brown.  If they are cooking too quickly, lower the heat.  Flip fritters and cook until the other side is golden.  Drain on paper towels and transfer to oven.

Repeat with remaining batter

While they are in the oven, continue until all fritter mixture is used. Serve warm with sour cream.

 

BAKED EGGS WITH SPINACH

baked eggs

Brunch time indeed! Baked eggs served with soliders (toast) is a delightful way to start the day!

Serves 4

Ingredients

40g butter

500g spinach, stalks removed

50g parmesan or tasty cheddar

4 Tbsp cream

Freshly grated nutmeg

4 eggs

Salt and freshly ground pepper

Method

Add 1 Tbsp butter to a pan and heat until melted, add the spinach and cook until wilted (1-2 minutes).

Place in a sieve and push out excess moisture.

Lightly grease the four ramekins with a little butter and then place equal amounts of the spinach.

Sprinkle over a little cheese on the spinach, leaving a little for the top.

Break one egg in each ramekin.

Season lightly with salt and pepper.

Pour over the cream, sprinkle with remaining cheese and finish with a grating of nutmeg and plenty of freshly ground pepper.

Bake in preheated oven 180C for about 20 minutes or until the eggs are just cooked.

Serve immediately, but do remember the dishes are hot

 

WHOLE WHEAT, APPLE AND HONEY MUFFINS

IMG_8056 (640x423)

These moist little muffins are easy to make and are a family favourite especially on these cold weekends. Also great for lunch boxes!

Makes 12-18 medium sized muffins

ingredients

1 cup whole meal flour 1 cup flour 1 tsp baking powder 1 tsp baking soda ¼ tsp salt 1 Tbsp cinnamon 120g unsalted butter, at room temperature ¼ cup runny honey ½ cup dark brown sugar, packed 1 large egg, lightly beaten 1 cup buttermilk or yogurt 2 large apples, peeled, cored, and coarsely chopped

Method

Preheat the oven to 190C.

Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.

In a separate bowl, cream the butter and add the honey and ¼ cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.

Mix in the buttermilk/yoghurt gently. (If you over-mix, the buttermilk will cause the mixture to curdle.)

Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 170C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

 

WARM YAM AND ONION SALAD

Warm salads are always a pleasing addition to your winter menu.

 yam and onion salad (640x401)

Serves 4-6

Ingredients

1 kg yams,

2 red onions, cut into wedges

2 Tbsp oil

2 Tbsp honey

Salt and freshly ground pepper

1 sprig rosemary or thyme

Dressing

1 tsp grain mustard

3 tsp red wine, cider or balsamic vinegar

2 Tbsp extra virgin olive oil

100g feta cheese

Method

Preheat the oven to 190C

Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!

Toss the yams with 2 tablespoons of oil, honey and sprig of herbs.  Season with salt and pepper and mix.  Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.  Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.

Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.  Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCTS.

ROSEDALE ORCHARDS – apples

MCARTHUR BERRY FARM – leeks

BEANOS BAKERY – fresh baked goods

BRYDONE ORGANICS – yams and spinach

BLUESKIN BAY HONEY – local honey

KALE AND QUINOA SALAD

The combination of two super healthy ingredients with a punchy dressing is the perfect winter pick-me-up!

kale salad (1)

Serves 4

200g quinoa

500g kale, stalks removed, finely sliced

3 Tbsp balsamic vinegar

6 Tbsp extra virgin olive oil or grapeseed

50g shaved parmesan cheese (optional)

½ red onion, finely diced

¼ dried cranberries (optional)

Method

Begin by cooking the quinoa, add 3 cups water to a suitable sized pot, add ½ tsp salt and bring to the boil. Add the quinoa and cook until just tender (10-20 minutes). Drain and cool spread evenly on a tray (this helps it dry out).

Meanwhile, mx the balsamic and oil together, season lightly with salt and pepper.

In a large mixing bowl, combine the quinoa, kale, onion, cheese and cranberries, toss to combine.

Pour over the dressing, season lightly and toss well to combine.

Serve and enjoy the benefits of this tasty, nutritious salad.

APPLE FOOL

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Stewing apples is simple, easy on the pocket and you can use it for so many things.

If I’m not spooning this over my cereal or filling a tart, then I like to make an impromptu dessert for the kids.

Serves 5

500g cooking apples, peeled, cored and roughly diced

50g sugar

300g greek yoghurt

150 ml cream , lightly whipped.

1-2 Tbsp icing sugar

Topping

100g rolled oats

2 Tbsp brown sugar

Pinch cinnamon

Method

Begin by stewing the apples: add the apples, sugar and 1 Tbsp water to a suitable sized pot. Cook over a gentle heat until the apples soften and pulpy (10-15 minutes). Cool until required.

To make the topping: place a sheet of baking paper over a baking tray. Mix the rolled oats with the sugar and cinnamon and spread evenly over the paper. Place in oven and bake until the oats go golden and the sugar caramelises (3-5 minutes). Cool completely.

To assemble: Gently fold together the yoghurt, icing sugar and cream.

Place the apple in the bottom of the glass or serving dish, add a generous spoonful of cream mixture, repeat with apple and cream and finish with the crunchy toasted oats.

Chill until required. This simple dessert can be made with any type of fruit all year round.