Lentil and Brown Rice Burgers

The recipe says this makes 15 small patties but I found this made around 8 good sized patties. I left out the flaked yeast as I didn't have any and increased the soy sauce and added cumin. Good with an onion jam and yoghurt sauce as well as the usual burger accompaniments.

• 1/2 cup brown (crimson) lentils
• 1 & 1/2 cups water
• 1 onion sliced and lightly fried
• 1 cup cooked brown rice (as in, 1 cup once it's cooked, not one cup before it's cooked)
• 1/4 cup rice flour
• 4 tablespoons sweet chilli sauce
• 1/2 teaspoon turmeric
• 1 tablespoon soy sauce/tamari
• 1/4 teaspoon salt
• 4 tablespoons flaked savoury yeast
• 1/4 cup water
• rice bran oil for frying

1. cook lentils and water for around 30 minutes or until soft
2. mix all ingredients well in a bowl and let sit for around 5 minutes
3. fry in a hot non-stick fry pan with a little oil - around 2 minutes per side
4. serve with veges or with a fresh wholemeal bun & salad

Quesadillas

I double the amount of beans. Refried beans, or refried black beans, also work well in this. A regular frying pan is fine too. Serves four.

For the black bean paste

230g cooked black beans (tinned are fine)

1 tsp ground coriander

½ tsp ground cumin

½ tsp cayenne

1 bunch coriander, chopped, stalks and all

Juice of 1 lime

½ tsp Maldon sea salt

For the salsa

½ small red onion, peeled and thinly sliced

½ tbsp white-wine vinegar

3 spring onions, trimmed and thinly sliced

5 medium sweet tomatoes, diced

1 clove garlic, crushed

1 mild red chilli, finely diced

1 bunch coriander, chopped, plus extra leaves to garnish

1½ tsp Maldon sea salt

Juice of ½ a lime

2 ripe medium avocadoes, diced

For the tortillas

8 small tortillas (corn look better, but flour are fine)

180ml soured cream

120g good mature cheddar, grated

6 tbsp jalapeño peppers in vinegar, drained and roughly chopped

Drain the beans of their water and place, along with the other paste ingredients, in a food processor bowl. Pulse to a rough paste.

To make the salsa, soak the onion in the vinegar in a large bowl for a few minutes. Add all the other ingredients and stir.

Have ready a hot barbecue or a ridged griddle pan. Take one of the tortillas and spread two tablespoons of bean paste in the centre, leaving a 2cm border around the edge. Spread a tablespoon of soured cream over the paste, then scatter over the cheddar, a tablespoon of salsa and some chopped jalapeños. Fold the tortilla over and carefully transfer to the barbecue or griddle. Cook for two to three minutes on each side, by which time the filling should be warm and the tortilla nicely charred. Transfer to a warm place, and repeat with the remaining tortillas.

To serve, cut each tortilla into two at an angle, place on a serving dish and spoon the remaining salsa alongside, garnished with coriander leaves.

Black Pepper Tofu

Good served with brown rice, kewpie mayonnaise, avo, capsicum, cabbage, green beans etc. I reduce the amount of chillies, and also the amount of black pepper by a bit. Serves four.

800g firm, fresh tofu
Cornflour, to dust the tofu
Vegetable oil, for frying
150g butter
12 small shallots (350g), peeled and thinly sliced
8 red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp chopped ginger
5 tbsp crushed black peppercorns 
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
16 small, thin spring onions, cut into segments 3cm long

Cut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan, and bring up to frying heat. Fry the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel.

Remove the oil and any sediment from the pan and throw in the butter. Once it has melted, add the shallots, chillies, garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse.

When the shallots and chillies are soft, add the soy sauces and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through. Serve hot with steamed rice.

Mejadra

250ml sunflower oil
4 medium onions, thinly sliced
250g green or brown lentils
2 tsp cumin seeds
1½ tbsp coriander seeds
200g basmati rice
2 tbsp olive oil
½ tsp ground turmeric
1½ tsp ground allspice
1½ tsp ground cinnamon
1 tsp sugar
Salt and black pepper
350ml water

Heat the sunflower oil in a medium-size heavy-based saucepan. When very hot, carefully add a third of the sliced onion. Fry for five to seven minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice, golden-brown colour and turns crispy. Use the spoon to transfer the onion to a colander and sprinkle with salt. Repeat with two more batches of onion.

Meanwhile, put the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12-15 minutes, or until the lentils have softened but still have a little bite. Drain into a colander.

Wipe clean the saucepan in which you fried the onion and drop in the cumin and coriander seeds. Place over a medium heat and toast the seeds for a minute or two, until they release those distinctive aromas. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, half a teaspoon of salt and plenty of black pepper. Stir to coat the rice with oil, then add the cooked lentils and water. Bring to a boil,   cover and simmer on very low heat for 15 minutes. 

Remove from the heat, lift off the lid and cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes. Finally, tip the rice and lentils into a large mixing bowl. Add half the fried onion and stir gently with a fork. Pile up in a shallow serving bowl and top with the rest of the onion.

 Good served with tomato kasundi (see post below) and yoghurt/coriander/mint. Serves 4.

Tomato Kasundi

• 60ml sunflower oil
• 1 tablespoon black mustard seeds
• 1 tablespoon turmeric
• 2 tablespoons cumin
• 2 teaspoons chilli powder
• 1/4 cup peeled, grated fresh ginger
• 4 crushed garlic cloves
• 1 seeded, finely chopped green chilli
• 30ml of malt vinegar
• 2x 400g cans diced tomatoes
• 1/3 cup brown sugar
• 1 teaspoon salt
• 130ml malt vinegar
  
  1. Step 1
     Heat 60ml sunflower oil in a large saucepan until hot. Add 1 tablespoon black mustard seeds,1 tablespoon turmeric, 2 tablespoons cumin and 2     
     teaspoons chilli powder. Cook, stirring, for 5 minutes to release the flavours.
  2. Step 2
     Add 1/4 cup peeled, grated fresh ginger, 4 crushed garlic cloves, 1 seeded, finely chopped green chilli and 30ml of malt vinegar and cook for 5 minutes.
  3. Step 3
     Add two 400g cans diced tomatoes, 1/3 cup brown sugar, 1 teaspoon salt and 130ml malt vinegar and simmer for 1-1 1/2 hours.
  4. Step 4
     The kasundi is ready when the oil comes to the top.

Rocket, Courgette, and Walnut Salad

Ingredients
-3 courgettes
-2 handfuls of rocket
-1 medium bulb of fennel
-1 handful of walnuts

Dressing:
-2 dessert spoons of yoghurt
-3 tsp of mustard
-3 dessert spoons of oil
-1 lemon
-1 tsp of cider vinegar
-salt and pepper to taste

Method:
-Place rocket in bowl
-Thinly slice courgettes
-Thinly slice the fennel bulb
-Roughly chop walnuts
-Toss to combine

Beetroot and Carrot Coleslaw

Ingredients:
-2 carrots
-2 medium sized beetroot
-2 sticks of celery
-1 handful of mint
-1 handful of parsley
-1 handful of dates
Dressing:
-1 lemon
- 2 tsp of apple cider vinegar
-1/2 cup of olive oil
-salt and pepper to taste
-Combine the above ingredients in a jar

Method:
-Peel carrot and beetroot and slice into match sticks.
-Thinly slice celery
-Roughly chop dates, mint and parsely
-Toss the combined ingredients in a bowl

Charlotte's Mac n' Cheese

Ingredients:
-1 pack of spiral pasta
-50g of butter
-1/2 cup of flour
-1 tsp of nutmeg
-1 litre of milk
- 2 cups of tasty cheese
Topping:
-1 red onion
-2 dried chilies
-2 tbsp of capers
-2 cups of chopped parsley
-3 cups of bread crumbs
-1 tbsp of olive oil

Method:
-Pre-heat oven to 160 C
-Cook pasta
-Cheese Sauce- Melt butter in a saucepan,  add flour and nutmeg. Once combined, add milk. Stir constantly until thickened slightly. Add cheese.
-While cooking sauce, cube cut red onion and saute in pan with oil and chili. Once onion is soft, add parsley and breadcrumbs and brown slightly.
-Mix cheese sauce through pasta in a baking dish. Evenly sprinkle topping and add extra cheese.
-Bake for 20 minutes or until cheese is golden brown.

cucumber, chickpea salad dressed with goats cheese

Salad
Ingredients:

1 C chickpeas (soaked over night) or 1 Can.
100g Green beans (optional)
2 ripe avocados
Juice of 2 lemons
1/2 C italian parsley leaves
1/2 C fresh mint leaves
1/2 cucumber
1/4 red onion
2 stalks celery
large handful of fresh salad leaves
2 tbsp olive oil
Salt & pepper


Cook chickpeas, blanch beans (boiling water 2-3 minutes then ice bath before draining).

Peel & cut avocado. Toss in lemon juice to prevent from browning.

Combine all ingredients in a large bowl, toss with olive oil.


Dressing
Ingredients:

1 clove crushed garlic
1 tbsp tahini
juice of 1 lemon
74 g soft goats cheese
1/4 C yoghurt
2 tbsp water

Place all ingredients into food processor & blend.

Corn & Salsa Tortilla wrap

Taken from Kokako

Bang up veggie summer dinner

Corn Salsa Slaw Wrap

Use the large wrap breads that you can find in the supermarket- great flavours like spinach and sun-dried tomato. The wraps can be heated in a pan or toasted after you have assembled them.
Pack the wraps with heaps of slaw – they are delicious.
The slaw recipe you can change to suit your tastes – add toasted seeds or nuts to mix it up.
Roasted pumpkin wedges are also great in a wrap.
The salsa and hummus recipe make a larger amount that you can then store in your refrigerator and use through the week.

Carrot Cabbage Beet SlawMakes enough for 4 wraps
2 carrots peeled and grated
½ red cabbage sliced very thinly or sliced through a mandolin
¼ white cabbage same as above
2 bunches of spinach cut into thin strips
2 beetroots peeled and grated
½ red onion peeled and grated
½ lemon juice
Splash of oil
Salt & pepper

Place all the slaw ingredients into a bowl and toss with a splash of oil and season with salt and pepper to taste.

Hummus400g canned chickpeas- drained and reserve liquid
3 tbsp tahini
Juice of 1 lemon
1 garlic clove peeled and grated
½ tsp each of toasted ground cumin and coriander
4 t

bsp sunflower oil
Salt & pepper

Place all ingredients into a blender and process – adding the reserved liquid gradually to achieve a smooth consistency.
Taste for seasoning.

Corn Avocado Salsa2 fresh corn cobs
1 avocado, peeled and diced
½ red onion diced finely
1 small fresh chilli deseeded and diced finely
½ bunch each of fresh Italian parsley and fresh coriander chopped
1 garlic clove peeled and diced
1 tomato diced
1 lemon zest and juice
2 tbsp olive oil
Salt & pepper

In a large bowl cut the cooked corn off the cobs and then add all the other ingredients, mix gently to combine and season to taste.

Wrap Assembly

Place the wrap down on a flat surface, slather on some hummus close to the edge, add the slaw on top and spoon on the salsa.  Fold over and roll and wrap. Toast if you like or just cut in half and serve. Add a little more salsa on the side if you like. Delicious.

Tiramisu

Ingredients List:
8 large eggs yolks (or 9 smaller yolks)
½ cup Caster Sugar + 2 tbsp (Caster sugar is just fine white sugar)
1½ cups Marsala Wine - Creamy
750g Mascarpone Cheese
500ml Cream
2 cups strong Espresso Coffee
3 tbsp Kahlua (or other liqueur that you like)
2 packets Savoiardi Sponge Finger Biscuits

Block of darkest chocolate.
Large Lasagne Dish

Note: Cups used are metric - 250ml. The tablespoon is 15ml.

Zabaglione:
Whisk the egg yolks and ½ cup caster sugar together until pale and thick.

Over simmering water in a double boiler slowly add ½ cup Marsala to the yolk/sugar mixture. Keep on stirring until it thickens like custard (this takes about 7-8 minutes). Set aside to cool and whisk it occasionally as it cools so it is thick and creamy. I have some cold water ready in the sink so I can dip the bowl in it and stop the cooking quickly once the zabaglione is ready.

Tiramisu Cream
Stir (but do not beat) the mascarpone until well blended and smooth.

Whip the cream until thick - just past the soft peak stage.

Fold together the mascarpone, whipped cream and zabaglione one at a time (for example, add zabaglione to the mascarpone, and then add the cream to that mix).

A variation on this recipe keeps each of the three ingredients above separate and layers them up individually on top of the dipped biscuits. Try it both ways!

Dipping Mixture
Mix together the coffee, 2 tbsp of caster sugar, 1 cup of Marsala wine and 3 tbsp of Kahlua. Make sure the sugar is completely dissolved.

Assembly
Dip Savoiardi sponge finger biscuits into the cooled dipping mixture until they are moist but not sodden and line the bottom of the dish with them. The time varies due to variation in the sponge fingers.

Layer half of the Tiramisu Cream over the top of the biscuits. Grate chocolate over.

Repeat another layer of dipped Savoiardi biscuits and Tiramisu Cream, and chocolate. Bang the dish firmly to make the Tiramisu Cream settle into the gaps between the biscuits. Cover and chill overnight.

Just before serving dust liberally with grated chocolate.

Stuffed Cabbage with Rice, Ricotta, and Mint

Serves 4

2 tbsp (30 g) unsalted butter
1.5 oz (45 g) vermicelli noodles (not the rice kind)
scant 1 cup (150 g) basmati rice
10 oz (300 ml) water
1 medium white cabbage or Savoy cabbage
2 oz (60 g) pine nuts, toasted and coarseley chopped
5 oz (150 g) ricotta
1 oz (20 g) Parmesan, grated
3 tbsp chopped mint
4 tbsp chopped parsley, plus extra for serving
3 garlic cloves, chopped
6.5 oz (200 ml) dry white wine
3.5 oz (100 ml) vegetable stock
1 1/2 tbsp sugar
4 tbsp olive oil
salt and black pepper

Melt the butter in a small saucepan over medium heat. Break the vermicelli by hand into small pieces and add them to the butter, stirring for 1 or 2 minutes, careful not to let them burn. When the noodles start turning golden add the rice and give it a good stir. Then add the water and a pinch of salt and bring to a boil. Turn the heat down to a minimum, cover and cook for 20 minutes. Remove from heat and let sit for 10 minutes before removing the lid and letting cool.

While the rice is cooking, cut the cabbage vertically in half. Peel off the leaves and blanch in boiling water for 6-8 minutes, or until semi-soft. (You can do this in batches, depending on the size of your pot.) Refresh the leaves under cold running water, drain, and pat dry.

Preheat the oven to 350 F. Add the pine nuts, ricotta, half the Parmesan, the herbs, garlic, salt and pepper, to the cooked rice. Mix well with a fork. Use the cooked cabbage leaves to make parcels of whatever size you’d like, filling each one with a generous amount of the rice filling.

Arrange the stuffed cabbage leaves in an ovenproof dish (use cabbage trimming to fill in any gaps). Whisk together the wine, stock, sugar, olive oil and plenty of salt and pepper. Pour this over the cabbage and put the dish in the oven, baking for about 40 minutes or until almost all the liquid is evaporated. Sprinkle with the remaining Parmesan, return to oven and bake for another 10 minutes, so the cheese melts and turns golden. Remove from the oven and let rest for 5 minutes before serving.

Note: Next time I might be adventurous and try adding sauteed shiitake mushrooms to the filling mixture, or about 1 tbsp fresh lemon zest, or when it’s springtime, fresh peas—even though my grandmother said, “Don’t mess with it!”

Baked Lemon Cheese Cake

+ 250g cream cheese, softened

•  500g ricotta
•  4 eggs
•  1⅓ cups (295g) caster (superfine) sugar
•  ¼ cup (60ml) lemon juice
•  1 tablespoon grated lemon rind
•  ½ teaspoon vanilla extract
•  1½ tablespoons cornflour (cornstarch)
•  1½ tablespoons water

base

•  ⅓ cup (40g) almond meal (ground almonds)
•  ⅓ cup (105g) plain (all-purpose) flour
•  ¼ cup (55g) caster (superfine) sugar
•  4 ginger nuts crushed
•  90g butter, grate it into the bowl 

Preheat oven to 300°F. To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Be careful not to rub too much or the butter will melt. Grease the inside of a  20cm-round spring-form tin with BUTTER. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside. To make the filling, place the cream cheese and ricottain a bowl and blend with the blender. Add eggs, sugar, lemon juice and rind and vanilla and blend for a good while. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries. Serves 10.

Potato Cakes with Caraway Cheese

Potato Cakes

500g red potatoes (washed)
1/2 small onion, finely chopped
1 egg
2 tbsp plain flour
salt to taste
Oil for frying

Caraway Cheese
Punnet of cottage cheese
1 tbsp milk
1 tbsp caraway seeds
pinch of salt
Freshly ground black pepper

Method

To make the caraway cheese put the seeds and the salt in a pestle and mortar and grind a bit, seeds will hold their shape but a flavourous dust will grind off. Combine with the ccheese and milk. Stir and refridgerate.
Grate the potato and squeeze the water out of them with your hands into the sink.
Combine thouroughly with onion, egg, flour and salt.
Put into a seive and place on a bowl so that the mixture drips out as you make the patties.
In a not stick pan fry heaped dessert spoons of the mixture. Try not to make them to circular or they will not cook in the middle, so flattern them with a spoon. Dry on paper towl on a tray in a warm oven.

Brownies

200g softened butter
1 1/2 C sugar
1 C cocoa
3 eggs
1/2 C standard flour
150g roughly chopped white chocolate or 3/4 C roughly chopped walnuts or both

Beat butter, sugar and cocoa for 4-5 minutes until creamy
Add eggs one at a time, beating after each addition
Stir in flour and chocolate/walnuts
Bake at 150 for 1 hour or until surface of the brownie appears almost cracked. The centre should appear almost uncooked. Cool in tin. Cut into squares.

Baked Couscous

12 smallish tomatoes, halved
2 Tbsp thyme leaves
Oil
Salt and pepper
Combine above in baking dish and bake at 180 for 20 minutes.

Pour over 1 1/2 C couscous and 1 1/2 C vege stock. Cover with foil and bake for another 10 minutes.

Approx. 200g roughly chopped and wilted spinach or silverbeet.
1/3 C grated parmesan
1/3 C pinenuts
Juice of 1 lemon
Salt and pepper.
Sprinkle the above over the couscous. Serve hot or cold.

Parsnip and Potato Gratin

Melted butter, for brushing
3/4 C cream
3/4 C milk
1 head garlic, halved
2 sprigs rosemary
2 Tbsp Dijon mustard
sea salt and pepper
500g starchy potatoes, peeled and thinly sliced
500g parnips, peeled and thinly sliced
1/2 C finely grated parmesan

Preheat oven to 180. Brush 1.75 litre-capacity ovenproof dish with melted butter. Set aside.
Place the cream, milk, garlic, rosemary, mustard, salt and pepper in a medium saucepan over medium heal and bring to the boil. Remove from heat and let stand for 10 minutes.
Layer the potato and parsnip in the baking dish, sprinkling each layer with parmesan, salt and pepper. Strain the cream mixture over the parsnip and potato.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for a further 30-35 minutes or until cooked through and golden.

Serves 4. 

Rhubarb Bread and Butter Pudding

5 thick slices sourdough bread. Alternatively use combo of french stick and croissant.
300g rhubarb, chopped into pieces.
3/4 C caster sugar
Combine all in bowl. Put into baking dish or ramekins.

3 eggs
1 C cream
1 C milk
1 tsp vanilla essence
Beat eggs and mix in the rest. Pour over rhubarb. Stand for 15 minutes. Dot top with 40g butter.

Cover with foil and bake at 160 for about 40 minutes or until custard is set.

Serves 4 generously.

Mentatz wannabe

Ingredients

Brown Rice - 1/2 cup per person

Two Leeks, sliced and seperated out of rings
Three Cloves of Garlic, crushed
2 Tbs Rice Vinager
2 Tbs Mirin
2 Tbs Seseme

Head of Brocalli cut into florets

Two Slabs of Tofu, cut into one inch cubes and coated in corn flour
Corn Flour, see above
Oil for Deep Frying, fill our smallest pot an inch deep

Capsican, slice in thin strips
Cabbage, slice in thin strips

Brown Sauce
Japanese Mayo
Sesame Dressing

Directions (In order of cooking)

1. Prepare ingredients so are ready to go
2. Start rice cooking
3. Steam brocolli (5-10 minutes)
4. Put oil on the back element and heat, using tongs add six peices of the tofu (it is important to add six so the oil rises up the side of the tofu. Cook tofu for about 4 minutes and then flip over each peice. Cook for a further 4 minutes. Take tofu out and put it on paper towl on a tray and put into a warm oven.
5. After the first batches of tofu, start on the leek dish by frying leeks in a frying pan for 5-10 minutes until soft. Add garlic and after 2 minutes add vinegar and mirin. fry for 2 more minutes and take off heat.
6. Combine all ingredients in bowls

delicious anzac an oldie but a goodie

Ingredients:

• 1 heaped cup of sifted flour
• 2 level teaspoons baking powder
• 1 small cup of sugar
• 1 heaped cup of coconut
• 1 heaped cup of rolled oats
• 4 oz/110 gm butter
• 1 tablespoon golden syrup
• 2 tablespoons boiling water

Method:
Mix all the dry ingredients well together. Put the butter, golden syrup and water into a saucepan to melt and then add to the mixture. Take spoon fulls of the mixture and roll into balls and press down on a cold greased tray. Bake at 350 F/180 C for 15 to 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack.