Veg In Simple vegetarian dishes from around the world 9781743051115, 1862549125

Table of contents :
Veg In
Title page
Imprint
Dedications
Contents
Introduction
Indian
Malaysian
Japanese
Greek
Mexican
Middle Eastern
Pizza
Chinese
Burgers
Spuds
Back cover

Citation preview

n i g e v

F l i p S h e lt o n

simple vegetarian dishes from around the world

Wa k e f ie ld Pre ss

veg in

veg in

F l i p S h e lt o n

simple vegetarian dishes from around the world

Wakefield Press 1 The Parade West Kent Town South Australia 5067 www.wakefieldpress.com.au First published 2011 This edition published 2012 Copyright Flip Shelton, 2011 All rights reserved. This book is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review, as permitted under the Copyright Act, no part may be reproduced without written permission. Enquiries should be addressed to the publisher. Edited by Julia Beaven, Wakefield Press Designed by Dean Lahn, Lahn Stafford Design National Library of Australia Cataloguing-in-Publication entry Shelton, Flip, 1966– . Veg in [electronic resource] / Flip Shelton. 978 1 74305 111 5 (ebook: pdf). Vegetarian cooking. 641.5636

To my husband, Joffa, who lived by himself for eight years and never once bought a takeaway meal.

And to my son, Harvey, who I hope grows up to appreciate the simplicity and pleasure of home-cooked meals.

menu

introduction indian malaysian japanese greek mexican middle eastern pizza chinese burgers spuds

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Introduction Fancy dolmades, a curry laksa, or tempura vegetables? What about nachos, fried rice or Singapore noodles? Or perhaps a pesto pizza or a simple baked spud topped with a thick tomato and olive sauce would hit the spot? Here’s a cookbook full of quick and easy vegetarian recipes, inspired by everyone’s favourite takeaway meals, which not only save cash and calories but time too! There are recipes for delicious dips and drinks, scrumptious side dishes, magic main courses and dreamy desserts from India, China, Mexico, Japan, Greece, Malaysia and the Middle East, as well as pizzas, burgers and spuds. The recipes will take your tastebuds around the world on a wonderful gastronomic journey without you having to organise a passport or wait for hours in a departure lounge for a plane! While it might seem like a more convenient and cheaper option to grab some takeaway for yourself or your family, it really is so very easy to DIY. And this cookbook shows you how with over 100 easy recipes. There are shortcuts aplenty, without shortcutting you or your family on taste or quality. Consider the many benefits of cooking your favourite takeaway meals at home. You can save cash (research shows that a supposedly cheap fast food or takeaway meal often costs more than a nutritious homecooked meal), calories (research shows that takeaways tend to be energy rich but nutrient poor) and time. You will also be doing your body and the planet a favour. viii

save cash Making meals at home is cheaper than eating out or buying takeaways. Did you know that Aussies spend an average of $16 billion a year on takeaway food? And that figure is rising. During tougher economic times we need to look for ways to reduce our spending, and this is a great place to start. An old economic rule of thumb says it is far better to save a dollar than earn a dollar. This cookbook will show you how.

save calories Restaurant-prepared meals, takeaway foods and pre-packaged meals are often laden with hidden additives, salts, fats, preservatives and thickeners, especially if inferior or out-of-season ingredients have been used. Preparing our own meals means we have control over the ingredients and avoids us loading up on unnecessary calories. In addition, many of us overeat when eating takeaways (in part because we have overordered) taking on board more calories than we need. The result is we spend more cash (and eat more) than we need to. All of the recipes in this cookbook provide healthier alternatives to the takeaway versions. In addition, many of our favourite takeaway cuisines traditionally have delicious vegetarian dishes and these are the focus of this cookbook. This is takeaway food that won’t make you fat. Most of these vegetarian dishes are healthy, light and delicious and are lower in fat and calories than meat-based dishes. (But don’t worry, I have included decadent desserts for the occasional splurge.)

save time Yes, preparing many of these dishes at home takes less time than it does to drive to the takeaway outlet, order, wait for the food to be cooked and drive home – by which time the food can be unpalatably cold or lukewarm at best. Even ringing through an order and waiting for it to be delivered can take more time than making it yourself. ix

simple Following my recipes requires little experience in the kitchen and you will have delicious food on the table with the minimum of fuss. Some recipes do require a bit more time (but no more effort) and I mention this at the start of the recipe. All of these recipes contain ingredients which are stock standard pantry and fridge fare, which you will either already have or can easily find at your local market and supermarket. Occasionally there is an ingredient where substitution is not possible so you will need to visit a speciality store, but I can assure you it will be worth it. Again, I have mentioned this in the recipe’s introduction. And these recipes are 100% bloke-tested. All of them can be cooked and eaten by men – so there are no excuses!

eating at home is fun Create an exotic atmosphere at mealtime with simple table and room decorations. What about dressing up for the occasion and playing suitable music? Ask the kids – big or small – to help prepare the meal. Throw a dinner party based on one of the cuisines. Photocopy recipes and ask guests to ‘bring a plate’. Or you could create a themed kid’s birthday party. It’s simple to recreate your favourite vegetarian takeaways at home. And it’s fun. So why not head into the kitchen armed with this cookbook? (It’s also cheaper and healthier – but you don’t need to tell your family and friends that!)

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indian

lassi dahl chappatis chickpea masala spinach and paneer green beans and tomato with garlic and cumin tandoori veggies spicy rice raita tomato salad bonus: breath freshener

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Specialty shopping list chappati (atta) flour chai – find your favourite blend of this traditional tea.   Indian sweets – seek out an Indian sweet shop and buy an assorted selection to try at the end of the meal.

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Don a bindi and your best bling and slip into a sari. Play some Indian music to get into the spirit. Why not rent a Bollywood movie for some after-dinner entertainment? All of these recipes are easy to prepare (and shortcuts are included if you don’t want to make the spice mixes from scratch). If you enjoy cooking Indian recipes, why not invest in a traditional Indian masala dabba? Made of stainless steel, they have two lids – an inner lid to keep spices from mixing with each other and an outer lid to shut the container and keep the spices inside fresh. 2

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They come with two stainless-steel spoons and contain seven small spice bowls which hold 30 to 50 gra ms of different aromatic Indian spices, usually cu min, mustard and coriander seeds, turmeric, gara m masala, carda mom and chilli powder. These recipes are best described as having a mediu m heat. If you want to crank up the heat, add chilli powder or chilli flakes in very small portions until it’s just right. Start with a pinch, no more than a quarter of a teaspoon at a time. Remember it’s easy to add, difficult to take out! Whilst the ingredients for all of these dishes are readily available at the supermarket, a trip to a speciality Indian store to buy chappati – otherwise known as atta – flour might be needed if you wish to make chappatis. 4

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Some added extras for your Indian feast could include some traditional sweets and chai, to serve at the end of the meal. There is nothing like an Indian sweet – or two! They have a unique taste and texture which always evokes fond memories for me of travelling around the Subcontinent. Indian sweets are usually small and very sweet and there are plenty of different ones to try, just don’t say I didn’t warn you. These days there are so many different blends of chai, a traditional spiced Indian tea, available at cafes and supermarkets. While nothing compares to drinking the real stuff in India, you can have lots of fun trying the different varieties on offer. Chai is lovely to serve at the end of Indian feast … or to enjoy at any time during the day. 5

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lassi cumin and mint lassi mango lassi * Of course you can

substitute bananas for mango – or any other soft fruit that you like, or use a combination of your favourites.

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Each town or region of India has its own unique lassi blend. It can be enjoyed for breakfast or a snack. Add a few cubes of ice to your lassi to make a refreshing su mmer drink.

INGREDIENTS 1 serve

METHOD

1 cup yoghurt

Place all ingredients in a blender and process.

1 teaspoon brown sugar ⁄2 teaspoon ground cumin

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a few mint leaves, chopped

INGREDIENTS 1 serve

METHOD

1 cup yoghurt 1 mango (use frozen or fresh)*

Place all ingredients in a blender and process.

sprinkling of nutmeg

Drink immediately.

4 cubes of ice

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INGREDIENTS 1 serve

METHOD

3 strands saffron (not safflower saffron or saffron powder*)

Place saffron threads in water for a minute to help release flavour and colour.

1 tablespoon hot water 1 cup yoghurt 2 tablespoons pistachio nuts ⁄2 teaspoon cardamom

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Place all ingredients in a blender until pistachios are fine and well combined. Drink immediately.

One day I bought some of the real thing, took it home with an armed escort and promptly watched my boyfriend drop it on the floor. But I figured it was a good offering to the kitchen god. Amazingly, I went on to marry The Spiller of Saffron.

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saffron lassi * Real saffron is the sta men

of the saffron flower. Pound for pound saffron is more expensive than gold but the good news is you only use a few strands at a time. There are several impostor saffrons on the market so beware. Bastard saffron – as it is sometimes called – is made from the safflower sta men and the powdered stuff could be anything. Buy the real stuff or don’t make this.

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dahl Fancy some dahl, darl? I love this stuff and it evokes wonderful memories of my travels through India where eating this at each meal, using naan or roti to scoop it up, is mandatory. It’s so warming and hearty. Split peas are an excellent source of complex carbohydrates and protein. They are high in fibre and very low in fat (less than 1 gra m per 100 gra ms). They are not only delicious and nutritious but they are very economical. One cup of split peas costs around 30 cents. If there is any dahl left over, the next day I thin it out with some extra stock and enjoy it as a soup.

INGREDIENTS 4 serves 1 cup yellow split peas

1 teaspoon ground turmeric

3 cups water

1 teaspoon ground cardamom

1 tablespoon oil

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1 ⁄2 tablespoon black mustard seeds (or yellow)

⁄4 cup water/splash of oil (optional) plain yoghurt

1 onion, diced

fresh coriander, chopped

1 garlic clove, diced

a few raw cashews, chopped (optional)

⁄4 – ⁄2 teaspoon red chilli flakes

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1 teaspoon ground cumin

roti or nann, to serve

METHOD Rinse split peas well until the water runs clean. Remove any that are discoloured. Place peas and water in a heavy-based saucepan and bring to the boil. Simmer for 30 minutes or until tender. Meanwhile, in another heavy-based saucepan, warm the oil, then add mustard seeds and cook on a medium heat until they pop. Add the onion, garlic and chilli flakes and cook for about 10 minutes on a low-medium heat until the onion is translucent (but not browned). Add cumin, turmeric, cardamom and cook for another 5 minutes on low, until aromatic and well combined. Stir as these spices tend to catch on the pot. Add a little water or oil if spices are sticking. Once cooked, set aside until peas are ready. Once peas are cooked, drain. Return to the saucepan and add onion spice mix and stir until well combined. Serve in four small bowls, topped with a dollop of yoghurt and a sprinkling of freshly chopped coriander (and cashews, if using). Serve with warmed roti or naan.

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INGREDIENTS Makes 12 250 grams (nearly 2 cups) chapatti flour (atta flour) 1 teaspoon salt 175 ml cold water 1 tablespoon oil

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chapattis These are so easy to make and you can get the whole fa mily involved, even the little ones.

METHOD Sift the flour and salt into a mixing bowl. Gradually add the water, and using your hands combine to create a soft, sticky dough. Knead for 5 minutes on a lightly floured board until the dough is no longer sticky. Return dough to mixing bowl and cover with a tea towel or cling film and set aside in a warm place for about 30 minutes. Divide the dough into 12 and roll into balls. Place each ball onto a lightly floured board. Flatten with the heel of your palm then roll out until about 2 mm thick. Don’t worry about the shape. Dust off any excess flour. Lightly brush warmed flat griddle or frypan with oil. Place chapatti on pan over a medium-high heat and flip after 30 seconds. When cooked, small brown spots should appear and the chapatti should be slightly puffy.

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chickpea masala This is really quick and easy to make anyway, but sometimes when I get home late I simply sauté an onion in a little oil and a teaspoon of gara m masala, toss in the chickpeas and coriander to warm through, then add a dollop of yoghurt for a delicious and nutritious meal in 10 minutes.

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INGREDIENTS 2 serves 2 tablespoons oil 1 teaspoon ajwain (available from an Indian store or use caraway seeds) 1 onion, finely diced 100 grams red capsicum, diced 1 small knob of ginger, grated ⁄2 –1 green chilli, finely chopped

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1 teaspoon garam masala 1 teaspoon ground coriander 11⁄2 cups (400 grams) cooked chickpeas water or oil (optional) 2 tablespoons fresh lime or lemon juice fresh coriander, chopped 50 grams raw cashews, chopped

METHOD Warm oil in a heavy-based saucepan, add ajwain and sauté for a few minutes. Add onion, red capsicum, ginger and chilli and cook for about 10 minutes until onion starts to become translucent and red capsicum has softened. Add garam masala, ground coriander and chickpeas and cook on a low heat until spices are well combined and chickpeas are warmed through. Stir often so the spices don’t stick to the saucepan, or add a little splash of oil or water if too dry. Remove from the heat and add lime juice, fresh coriander and cashews.

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INGREDIENTS 2 serves 1 bunch English spinach boiling water 2 tablespoons oil ⁄4 –1⁄2 teaspoon chilli flakes

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1 garlic clove, finely chopped 180 grams paneer, left whole 1 onion, finely diced 2 teaspoons (black) cardamom seeds (or 4 cardamom pods, crushed, removing seeds and discarding outer pods) 1 tablespoon sweet fenugreek

METHOD Wash spinach well and then place in a pot of boiling water for 30 seconds. Drain very well then puree. Set aside.

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spinach and paneer Paneer is a fresh whey (soft and cru mbly) cheese which is made from whole milk and set with lemon juice or another acid as opposed to rennet (from the stomach of a calf), making it ideal for a vegetarian diet. It absorbs flavours readily and is a very versatile ingredient. This is one of my all-time favourite Indian dishes.

Warm 1 tablespoon oil in a heavy-based saucepan. Add chilli flakes and garlic and cook for a few minutes to release flavour and aroma. Add paneer and over a low-medium heat cook for 1–2 minutes on each side or until golden brown. (You can cut paneer into strips and cook each side if you want an all-over golden-brown look.) Remove from saucepan and place on greaseproof paper on a chopping board and cut into cubes. Add 1 tablespoon oil, onion, cardamom seeds and fenugreek to saucepan and cook for about 7–10 minutes until onion starts to brown. Add paneer and pureed spinach and on a low heat cook until warmed through. 11

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green beans and tomatoes with garlic and cumin This is such a simple combination of flavours but together they create something delicious. It also has a lovely texture – the beans should be crunchy and the tomatoes soft.

INGREDIENTS 2 serves 2 tablespoons oil 3 cloves garlic 1 onion, diced 1–2 teaspoons cumin 200 grams green beans, left whole but remove ends and string 2 tomatoes, chopped pinch of salt fresh coriander, chopped, to serve

METHOD Warm oil in heavy-based saucepan. Add garlic and onion and cook on a medium heat for 5–10 minutes until translucent. Add cumin and cook for a minute until aromatic. If spice is sticking to the pan add a little more oil. Toss in beans and cook for 2–3 minutes on a medium heat. (Don’t overcook the beans, you want them crunchy and retaining their bright green colour.) Add tomatoes, salt and coriander and cook for another 2–3 minutes on a high heat.

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INGREDIENTS 2–4 serves (depending on how many other dishes you are serving) Tandoori Paste 1 garlic clove

1 teaspoon turmeric

1 small knob of ginger

1 teaspoon ground coriander

1 teaspoon cumin seeds

1

⁄4 teaspoon chilli powder

pinch of salt

3

⁄4 cup plain yoghurt

1 teaspoon garam masala

2 tablespoons lemon juice

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tandoori veggies Y ou can buy tandoori paste from the supermarket, but it’s really easy to make, and tastes better!

METHOD If using a mortar and pestle: grind garlic, ginger, cumin seeds and salt to a fine paste. Then add garam masala, turmeric, coriander and chilli powder and continue to grind until well combined. If using a small food processor: place garlic, ginger, cumin seeds, salt, garam masala, turmeric, coriander and chilli powder in the bowl and process until well combined. Place yoghurt in a small bowl and then add spices. Mix well and then stir in lemon juice. Veggies Choose your favourite veggies (okra, cauliflower, mushrooms, potatoes, carrots, beans etc.), cut into similar sizes and lightly steam – except mushrooms. In a large mixing bowl, combine steamed veggies and tandoori paste and stir until veggies are evenly covered. Place veggies on a baking tray. Grill on high for 10 minutes or until veggies start to become crisp and tandoori paste forms a crust.

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spicy rice Whether you call this pilau, pulao, pilaf or palav … it tastes fabulous and is dead easy to make. Spicy Rice is an essential accompaniment to any Indian feast.

INGREDIENTS 2 serves 1 cup (approx 200 grams) long grain white rice cinnamon stick (or 1 teaspoon cinnamon) 2–3 black cardamom pods (or 1 teaspoon cardamom seeds) 2–3 whole cloves (or 1 teaspoon ground cloves) 1 teaspoon cumin seeds a few grinds of salt 3 tablespoons oil 11⁄2 cups boiling water

METHOD Wash the rice in cold water – usually about three times – and drain. Place all the whole spices and the salt in a mortar and pestle and grind roughly. (You can use ground spices but I prefer using fresh whole spices because of their flavour and aroma.) Heat oil in a heavy-based saucepan before adding all the spices and fry on a medium heat for a few minutes or until aromatic. Add rice and stir until evenly coated in oil and spices, about 1 minute, then add water and bring to the boil. Reduce heat to low, cover and cook for 12–13 minutes. Don’t be tempted to lift the lid. Once it has cooked, remove from heat and leave the lid on for another 10 minutes.

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Traditional INGREDIENTS

METHOD

100 grams thick yoghurt

Combine ingredients and chill in the fridge until ready to eat.

5 cm cucumber, chopped very finely fresh coriander leaves, chopped finely several good grinds of salt

Spicy INGREDIENTS

METHOD

100 grams thick yoghurt

Combine ingredients and chill in the fridge until ready to eat.

⁄2 teaspoon ground cumin

1

⁄2 teaspoon ground coriander

1

pinch chilli powder pinch salt fresh coriander, chopped

Fruity INGREDIENTS

METHOD

100 grams thick yoghurt

Combine ingredients and chill in the fridge until ready to eat.

1 sliced banana

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raita

(yoghurt dip) Raita is simply a thick yoghurt with spices and chopped fresh veggies (or sometimes even fruit) which is always found on the table in India as a delicious condiment. Each region and each fa mily have their own unique blend. Typically chilli powder, ground cu min, salt and fresh coriander is used along with finely chopped cucu mber, onion and tomato. An Indian friend uses grated carrot! Just use your imagination and create your own but here are some simple recipes to get you started. I tend not to use chilli powder in my raita because I like it to have a cooling effect.

fresh mint, chopped pinch salt pinch cayenne

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tomato salad This is a refreshing salad when your tastebuds need a little reprieve from the hotter dishes. It’s so simple and delicious.

breath freshener

METHOD Combine equal amounts of diced tomato and red onion. Add lots of freshly chopped coriander and mint. Drizzle with a dressing of 2 teaspoons cumin, a few grinds of salt and pepper, 1⁄4 cup of lemon juice and a splash of olive oil.

INGREDIENTS

METHOD

2 teaspoons fennel seeds

Combine in a small bowl.

⁄4 teaspoon cardamom seeds

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Chew a pinch to freshen your breath after the meal.

Y ou can buy the candied variety which is fluorescent in colour and very sweet (which to me, defeats the purpose!) or you can make your own. Place this on the table when you serve dessert.

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malaysian

pineapple pachadi spinach sambal curry laksa singapore noodles coconut rice green curry rice paper rolls gado gado warm tofu salad black rice pudding

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Specialty shopping list black glutinous rice pandan leaves thai basil vietnamese mint dried fried shallots

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Because of its history and geographic position (near the equator and bordering Thailand, Indonesia, Singapore, Brunei and the Philippines), Malaysia is a melting pot of cultures and cuisines and so has a wonderful array of taste sensations. I have been lucky enough to travel to parts of Thailand, Indonesia and Singapore and the food keeps pulling me back. The mouth-watering smells drift through the streets from cafes, street vendors and homes and it’s great fun hunting down the place where a friend or fellow traveller has previously enjoyed a fabulous meal. These dishes are my favourite meals originally inspired by trips to Asia and also from the wonderful restaurants and cafes we have here. 21

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pineapple pachadi This sounds odd but it is so delicious and gives the tastebuds a bit of cooling relief if they have been overloaded with hot dishes.

INGREDIENTS 2 serves 1 tablespoon oil 1 green chilli, chopped (including seeds) freshly grated ginger ⁄4 teaspoon curry powder

1

4–5 curry leaves ⁄2 cup (40 grams) shredded coconut

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11⁄2 cups (300 grams) fresh pineapple, chopped into bite sizes (or use a 400 gram tin, drained) ⁄2 cup coconut milk

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METHOD Warm oil in a heavy-based saucepan. Gently sauté chilli, ginger, curry powder and curry leaves for a few minutes. Add shredded coconut and pineapple and stir until evenly coated with curry powder mix. Add coconut milk and cook on a medium-low heat for about 5 minutes or until warmed through.

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INGREDIENTS 2 serves 2 tablespoons oil 6 shallots, finely chopped 1 garlic clove, chopped 2 teaspoons sambal oelek 1 bunch spinach, washed well and drained 20 grams (1⁄4 cup) candlenuts (or macadamias, cashews at a pinch), chopped finely

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spinach sambal This is quick and easy to prepare and something I often have just on its own for lunch or a late dinner when time is short and I’m starving!

METHOD Warm oil in a heavy-based saucepan and then add shallots, garlic and sambal oelek. Sauté for several minutes or until golden brown and aromatic. Meanwhile, cover spinach with boiling water. Set aside for 2 minutes. Drain. Add spinach to saucepan and stir until well combined with shallot mixture. Add nuts and stir through.

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curry laksa One of my all-time favourite dishes. This is quick and easy to prepare so have everything sliced and diced before you start cooking otherwise you will get caught out.

INGREDIENTS 2 serves 50 grams rice vermicelli noodles 1 tablespoon peanut oil 2 tablespoons red curry paste 50 grams mushrooms, sliced (can use straw, shiitake, button)

200 grams tofu (I like to use a combination of tofu puffs, fried tofu and firm tofu) 100 grams bok choy, washed well and sliced To serve

50 grams red capsicum, thinly sliced or diced

bean shoots

2 cups coconut milk (for a less rich laksa, substitute 1 cup of coconut milk for water or mild stock)

Thai mint leaves

fresh coriander

dried fried shallots sweet chilli sauce

METHOD Place rice noodles in a bowl and cover with boiling water. Allow to stand for two minutes before draining. Meanwhile, warm oil in a heavy-based saucepan. Add red curry paste and stir for a few minutes until aromatic, then mushrooms and red capsicum and stir until evenly coated with paste.

* You can add cooked prawns or

a good quality tinned tuna at this point.

Add coconut milk and tofu and barely simmer on a medium heat for a several minutes until heated through.* Taste the laksa liquid at this point and add more red chilli paste if you wish. Add bok choy and cook for a few minutes or until bok choy has softened and warmed through. Place drained vermicelli noodles in each bowl and top with tofu, veggies and laksa liquid.

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Finish with a small handful of bean shoots, topped with chopped herbs, a sprinkling of dried fried shallots and a drizzle of sweet chilli sauce.

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INGREDIENTS 2 serves 200 grams Singapore noodles 2 tablespoons peanut oil 1 clove garlic, finely chopped 1 teaspoon sambal oelek/chilli bean sauce 2 teaspoons grated ginger 1 onion, diced 1 red capsicum, diced 60 grams (8) fresh shiitake mushrooms, sliced

⁄4 cup Chinese cooking wine (or water)

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1–2 tablespoons kecap manis (or, at a pinch, use dark mushroom soy sauce) To serve fresh coriander, chopped spring onions, julienned on an angle bean shoots

200 grams firm tofu, cut into bite sizes small bunch bok choy, chopped into strips (or snow peas or peas)

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singapore noodles Singapore noodles refers to both a type of noodle and the dish, but you can make this with any kind of noodle – Hokkein, egg, thick rice or rice vermicelli. Singapore is a wonderful blend of cultures and cuisines and the dishes borrow many ingredients from other places to create their own unique taste and texture.

METHOD Cook noodles according to the packet instructions. Heat oil in a wok. Add garlic, ginger, sambal oelek and onion and stir-fry on moderate heat for about 2 minutes or until onion starts to soften. Add capsicums, mushrooms and tofu and cook for a couple of minutes. Add the noodles and mix in well (about a minute), and then stir in bok choy and Chinese cooking wine. Increase heat to high and stir-fry for about a minute or until all the liquid has been absorbed. Add kecap manis and stir through, then serve topped with coriander, spring onions and bean shoots. 25

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coconut rice So easy, so delicious, so versatile. While this is usually served as part of a main meal I have been known to eat this as a breakfast with sultanas and cinna mon and as a dessert with sesa me seeds and mango!

INGREDIENTS 2 serves 1 cup long grain white rice 1 cup coconut milk 1 cup water ⁄4 cup shredded coconut

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1 tablespoon sesame seeds

METHOD Place rice, coconut milk and water in a heavy-based saucepan and bring to the boil, stirring often. Reduce heat to lowest point (I use a gas diffuser), cover and cook for 15 minutes without lifting the lid. Turn heat off and let rice stand for another 10 minutes. Do not lift lid. Meanwhile, gently toast coconut and sesame seeds in a non-stick frypan for about 3 minutes or until just golden. Transfer rice to a bowl and top with toasted coconut and sesame seeds.

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INGREDIENTS 2 serves 2 tablespoons oil

1 cup coconut milk

1 onion, diced 1 garlic clove, grated

100 grams green beans, cut into quarters

1 stalk lemongrass, bash the ends and slice finely

100 grams (4–5) baby corn, cut into quarters

1 teaspoon fresh ginger, grated

100 grams (4–5) button mushrooms, peeled and chopped into quarters

4–5 curry leaves 1–3 tablespoons green curry paste (1 mild, 2 medium, 3 hot) ⁄2 cup stock

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200 grams butternut pumpkin, peeled and diced

100 grams (small) red capsicum, chopped

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green curry I never get sick of this blend of spices. If you don’t have these veggies just add whatever you have because you can’t go wrong. Sometimes I just use pu mpkin and beans.

fresh Thai basil, chopped 1 tablespoon lime juice 1 tablespoon fish sauce

METHOD Warm oil in a heavy-based saucepan and add onion, garlic, lemongrass, ginger, curry leaves and curry paste and cook over a low heat for about 10 minutes or until aromatic and onion has started to soften. Add 1⁄4 cup stock and pumpkin and simmer gently for 10 minutes or until pumpkin starts to soften. Add the remainder of the stock if more cooking is needed to soften (but not stew) pumpkin. Add all remaining vegetables and 1⁄4 cup coconut milk and gently simmer for 5 minutes. Add another 1⁄4 cup of coconut milk and simmer for another 5 minutes. Repeat twice more. This is a dry-ish dish with a thick sauce. You might not use all the coconut milk. At the end of cooking, stir in Thai basil, lime juice and fish sauce and serve on a bed of rice with roti. 27

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rice paper rolls This is a fabulous dish the whole fa mily can enjoy making. Place all the ingredients in the centre of the table and start rolling. Practice makes perfect. Rice paper can become sticky so keep a bowl of warm water and lemon juice nearby for finger dipping.

INGREDIENTS Makes 10–12 Rice paper wrappers

Dipping sauce

Use any or all of the following ingredients cut into the same length (approx 5 cm) and shape:

1 tablespoon chopped peanuts

50 grams cucumber 50 grams red capsicum 50 grams firm tofu 50 grams carrot 50 grams bean shoots 50 grams snow peas 50 grams rice vermicelli noodles, soaked in warm water for two minutes, drained Vietnamese mint leaves, roughly chopped fresh coriander, chopped fresh chives, chopped

1 tablespoon lime juice 1 tablespoon sweet chilli sauce 1 tablespoon fish sauce 1 tablespoon water 1 teaspoon grated ginger (Or use hoisin sauce and sweet chilli sauce for dipping.)

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METHOD Arrange chopped ingredients on a platter. Prepare rice noodles, drain and place in a bowl. Chop fresh herbs and place in a small bowl. Make the dipping sauce or place dipping sauces into small bowls. Place a large bowl (or saucepan) with warm water in the centre of the table, for rice paper dipping. To build, dip one rice paper sheet at a time in the water (for about 2 minutes), drain before placing on plate. Add a small amount of the ingredients to form a neat, compact pile at one end. Fold one end of the wrapper over the filling, fold in the sides to hold the veggies in place, and then roll up tightly. Dip into sauces and eat immediately. Alternatively, make the rolls and cover them with a slightly damp cloth until ready to serve.

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gado gado satay sauce This satay sauce is very versatile. As well as being the hero ingredient in this gado gado salad, it makes for a delicious dip. Thread some veggies (or meat) onto a skewer and barbecue before drizzling the skewers with warmed satay sauce. And for a quick and easy snack or dinner, drizzle satay sauce over some cooked rice and stea med veggies.

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INGREDIENTS 2 generous serves 1 tablespoon peanut oil 1 red chilli (deseeded for less heat), finely chopped 1–2 teaspoons ginger, grated 2 garlic cloves, grated 1 cup (230 grams) peanut butter (or a cup of peanuts, processed) 1 cup coconut milk 1 tablespoon palm sugar (or brown sugar) 1 teaspoon tamarind sauce (or 1 tablespoon lemon juice) fresh coriander, chopped

METHOD Warm oil in a heavy-based saucepan. Add chilli, ginger and garlic and sauté for several minutes. Add peanut butter, coconut milk, sugar and tamarind sauce and simmer for 5–10 minutes or until sauce is thick. Stir in coriander towards the end of cooking.

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INGREDIENTS 2 potatoes

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salad

100 grams green beans 100 grams carrots, thinly sliced 100 grams red capsicum, thinly sliced 2 eggs 200 grams marinated tofu or tempeh, diced or cut into strips 50 grams mung beans/bean sprouts ⁄2 cucumber, thinly sliced into rounds

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sprinkling of dried fried shallots

METHOD Lightly steam potatoes. Cool and slice. Lightly steam beans, carrots and red capsicum. Refresh under cold water. Hard boil eggs (gently prick the pointy end of the eggs and place in a pot, simmer for 8 minutes, drain and peel). Cut into quarters. Arrange vegetables on a platter and drizzle with satay sauce. Sprinkle with dried fried shallots.

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warm tofu salad This is a warm but not hot dish. It’s lovely and light so is perfect for a lunch or light dinner on its own.

INGREDIENTS 2 serves 200 grams firm tofu block, cut in half so each piece is about 11⁄2 cm thick 50 grams of each: carrot, leek, red and yellow capsicum, snow peas – julienned boiling water 2 teaspoons sesame oil 30 grams peanuts, chopped Dressing 2 cloves garlic 1 red chilli (deseeded for less heat) ⁄2 bunch fresh coriander

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3 tablespoons fish sauce 3 tablespoons lime juice 1 tablespoon grated palm sugar (or brown sugar) 1 pinch salt

METHOD To make dressing, put all ingredients in a small processor and blend. Set aside. If you have time to chill this in the fridge for half an hour the flavours will intensify. Cover tofu in boiling water and let stand 3–4 minutes. Drain. Plunge veggies into pot of boiling water. Return to the boil then drain. Place tofu on plate and top with veggies. Pour over dressing and drizzle with sesame oil. Sprinkle with peanuts.

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INGREDIENTS 4 serves 1 cup black glutinous rice 1 litre (4 cups) water 2 cinnamon sticks 1 pandan leaf, tied in a knot pinch salt 2 cups (500 ml) coconut milk 100 grams palm sugar (or brown sugar) ⁄2 vanilla bean (or 1 teaspoon vanilla extract)

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fresh berries, to serve

METHOD Rinse rice well and soak in water for 6–12 hours. Drain.

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black rice pudding My husband refuses to eat rice for dessert – which isn’t necessarily a bad thing … it just means there is always more for me! This dish always evokes such wonderful memories of Bali where I ate a small bowl every afternoon. If you like a thicker rice pudding, use less coconut milk. It’s delicious hot or cold.

Put rice, water, cinnamon sticks, pandan leaf and salt into a heavy-based saucepan and bring to a boil. Simmer on a medium-high heat for about 40 minutes or until rice has softened, stirring more frequently as liquid is absorbed. Add coconut milk, sugar and vanilla bean and simmer on low for 10 minutes or until sugar is dissolved. Stand, covered for 10 minutes. Remove pandan leaf and cinnamon sticks before serving. Traditionally this is eaten on its own but it’s also delicious with some fresh fruit – especially sliced bananas, tamarillo or pureed berries.

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japanese

miso soups: brown rice, white

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salads – carrot and radish salad, seaweed salad, edamame

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sushi rolls

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tempura veg

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deep-fried tofu

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teriyaki tempeh

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omelettes: peas, mushroom

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inari zushi

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buckwheat noodles

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Specialty shopping list dashi (a stock made from dried bonito flakes and kelp)

seaweed: kombu, wakame, arame, nori sheets

mirin

tamari (wheat-free soy sauce)

miso paste (rich savoury paste made from cooked soy beans)

aburage (deep-fried tofu pockets)

sake

rice paddle – to make sushi genmaicha (brown rice tea)

green tea 35

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Japanese chefs take great pride in their cooking and apply themselves for many years honing their skills to create perfect dishes which are beautifully presented, delicate and complex in flavour. Other books can teach you the Japanese skill of cutting food to shape into fans, flowers, mountains, pine needles, bridges for impressive and beautiful presentation, but my recipes are quick and simple to prepare – what I call Japan-easy. With roots in Buddhist beliefs, the Japanese have many wonderful vegetarian dishes. These days many super­m arkets have a dedicated Asian section 36

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however there are many Asian, Japanese, and even some health food stores which carry ingredients to create these dishes if your local supermarket doesn’t. There are so many different Japanese teas to enjoy but my favourites are green tea and brown rice tea called genmaicha and I always have them on hand at home. This blend combines green tea with popped roasted brown rice kernels and corn and is sometimes called ‘popcorn tea’ (because the brown rice kernels look like popcorn) or ‘people’s tea’ because it was drunk by poor Japanese. Rich or poor, enjoy them at the end of your meal. 37

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miso soup

brown white rice miso miso

Soup is always included in a Japanese meal or feast and miso is often eaten for breakfast. White miso paste is lighter and sweeter than the thicker and saltier red miso paste, but I usually use a brown rice miso paste – which is readily available. A general rule of thu mb is not to boil the miso as this changes its taste and destroys the living enzymes in the paste.

INGREDIENTS 2 serves

INGREDIENTS 2 serves

10 grams dried arame seaweed (or kombu or wakame)

400 ml water or dashi (stock)

10 grams dried shiitake mushrooms

1 small leek, cut into very thin strips

100 grams tofu, cut into cubes

2 tablespoons white miso

400 ml water or dashi (stock) 4 spring onions, cut on an angle (both green and white ends) 2 tablespoons brown miso paste

METHOD Soak arame and shiitake in warm water for 15 minutes or until softened. Drain and if using kombu or wakame, cut into strips. In a saucepan, add water or dashi and bring to the boil. Add seaweed, tofu and spring onions and simmer for a minute. Take off the heat and add miso and stir until well combined. Divide into bowls and serve immediately.

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100 grams tofu, cut into cubes

METHOD In a small saucepan, bring water or dashi to the boil. Add tofu and leek and simmer for a few minutes, or until warmed through. Take off the heat and add miso and stir until well combined. Divide into bowls and serve immediately.

Miso is usually served in red or black lacquered bowls.

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carrot and daikon (white radish) salad INGREDIENTS 2 serves 100 grams (approx 5 cm) daikon 100 grams (1 small) carrot

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salads Simple salads are usually served with each meal and are often pickled in vinegar. Daikon is believed to be very good for digestion.

Dressing 2 tablespoons rice vinegar 1 tablespoon mirin ⁄2 tablespoon water

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pinch of salt

METHOD Combine dressing ingredients in a small bowl and stir until salt is dissolved. Peel daikon and carrot and then grate or cut into the thinnest of julienned strips. (The Japanese have a clever way of cutting these vegetables into ‘needles’ which takes many hours of practice to perfect.) Pour dressing over vegetables and place in fridge for 30 minutes before serving. If you chill overnight the flavours are even better. Sometimes this salad is garnished with orange zest.

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salads

seaweed salad

Who knew a weed could be so delicious and nutritious! Apparently there are over 25,000 different types of seaweed but only about 50 are suitable for eating. Seaweed is low in fat and calories and is an excellent source of minerals such as iodine and calciu m, and vita mins A, B and C.

INGREDIENTS 2 serves 20 grams wakame Dressing 2 tablespoons rice vinegar 1 tablespoon mirin 1 tablespoon tamari 1 tablespoon water 1 teaspoon sugar pinch of salt

METHOD Combine all the dressing ingredients in a small bowl and mix until well combined. Using scissors, roughly cut wakame into strips, cover in warm water and soak for about 5 minutes or until softened. Drain. Place wakame in a small bowl and cover with dressing, toss gently. Allow to chill for about 30 minutes for flavours to infuse. Drain excess liquid before serving. Finely chopped cucumber (which has been deseeded) is sometimes served with this salad, and ginger can be added as a garnish.

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edamame

salads

INGREDIENTS 2–3 serves

I love making an eda ma me salad, served with buckwheat noodles and a carrot and radish salad or seaweed salad.

1 packet/450 grams frozen edamame (yields approx half this weight in edible beans) 1 tablespoon sesame oil 1 tablespoon sesame seeds pinch of salt

METHOD Place frozen edamame into a pot of boiling water, return to the boil, and boil for 5 minutes. Drain and refresh under cold water. Shell beans by gently squeezing one side of the soft green pod. Place beans in a bowl and drizzle with oil, sprinkle with sesame seeds and season lightly with salt. Serve warm.

Eda ma me are young soy beans and have a lovely taste and texture. They are bright green and a wonderful protein hit. In Australia they are generally sold frozen in their pods. Eda ma me are often served as an appetiser or snack.

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sushi rolls Sushi rolls are easy to make but allow about an hour to prepare and cook rice and chop the veggies (which is easy to do), and then let the fun begin! Get the fa mily involved in creating sushi rolls to suit their particular taste. When you first make sushi rolls they tend to look like fat misshapen sausages – but don’t give up, practice makes perfect.

INGREDIENTS 2 serves Sushi rice

To assemble

200 grams (just less than 1 cup) sushi rice

3 nori sheets

230 ml water

cucumber, cut into julienned strips

2 tablespoons rice vinegar

mushrooms, cut into strips

1 tablespoon sugar

deep-fried tofu, cut into strips

pinch salt

yellow or pink pickles (takuan) spring onions

To serve wasabi pickled ginger tamari (or soy sauce)

METHOD To prepare sushi rice Wash the rice in water until water runs clear. Place rice and water in a heavy-based saucepan and set aside to soak for about 30 minutes. Over a high heat, bring to the boil. Continue to boil rapidly, unconvered, for several minutes until the water begins to evaporate and steam holes appear throughout the rice. Reduce heat to lowest point, cover and simmer for 10 minutes. Turn off heat and leave for another 10 minutes to steam. Do not lift the lid while rice is simmering or steaming. Allow the rice to cool to room temperature, about 15–20 minutes. Transfer rice to a mixing bowl.

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Combine vinegar, sugar and salt in a small bowl and stir until sugar dissolves. Drizzle over rice and using a rice paddle or large wooden spoon quickly toss rice, using a cutting motion. Rice will be light, fluffy and just a little sticky. Use immediately, or cover with a damp cloth and use within a few hours. To assemble sushi rolls Have a small bowl of warm water with vinegar or some lemon juice handy for fingers which get sticky with rice.

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F illings such as cucu mber, tofu and pickles are traditional but these days (mostly in the West) cooked tuna, avocado, carrots, egg and seaweed are used; so I say, go crazy and stuff your sushi rolls with whatever you like.

Wave each nori sheet over a gas flame for a few seconds, until it becomes a little aromatic and changes colour. Place nori sheet on bamboo mat and spread rice evenly over the nori sheet, leaving 21⁄2 cm free of rice at the end farthest from you. Leaving a 2 cm border of rice closest to you, place a strip of fillings across the rice, but don’t build it too high. Carefully lift the edge of the bamboo mat closest to you, and roll the nori sheet over the fillings, then roll up the mat so nori sheet and its fillings form a compact roll. Press the mat gently around the roll to shape it. Unroll mat and cut the roll into half or 6 pieces. Repeat. Serve with small bowls containing pickled ginger, wasabi and tamari (or soy sauce).

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tempura veg Tempura is the classic Japanese deep-fried dish. You can use any veggies that take your fancy. The vegetables must be cut into the sa me size and thickness (thin-ness!) so they cook quickly and evenly. Chunks of vegetables don’t work.

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INGREDIENTS Dipping sauce

Vegetables

250 ml water or dashi

carrots, cut into strips

2 tablespoons tamari (or soy sauce)

beans, topped and tailed and cut in half lengthwise

2 tablespoons mirin

eggplant, cut into thin circles

Tempura batter

mushrooms (can be left whole if not too big)

2 egg yolks

onions, cut into rings

200 ml iced water

pumpkin, cut into thin pieces

100 grams flour, sifted

red capsicum, cut into strips

1 cup peanut oil for deep frying

snow peas, topped and tailed firm tofu, cut into cubes extra flour, for dusting

METHOD Make the dipping sauce Combine all ingredients in a small bowl and set aside. Prepare the vegetables Make sure the chopped vegetables and tofu are completely dry. Put vegetables, tofu and extra flour into a plastic bag and shake so they are evenly coated.

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Make the batter Place the egg yolks in a medium-sized mixing bowl (remembering you need to get veggies in and out easily). Add iced water and mix lightly and quickly – it’s best to use chopsticks for this. Add the flour and mix again for about a minute. Don’t worry if the batter is lumpy. Cover a baking tray with absorbent paper.

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It’s important that all the ingredients are chilled before being battered and fried quickly. Y ou can buy Japanese tempura flour mix but it’s just as simple to make your own.

Prepare the oil Place oil in a wok or a heavy-based saucepan and heat to 170ºC. (If you don’t have a thermometer heat oil on high for 1 minute.) Now you are ready to cook Dip the food into batter, then place carefully in hot oil. Deep-fry for 3 minutes or until golden brown. Place on baking tray. Repeat until all veggies are cooked. Don’t crowd the wok/ saucepan as this will slow the cooking process. Serve with the dipping sauce as soon as everything is cooked.

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deep-fried tofu Tofu itself has little flavour but it’s the world’s most efficient sponge, absorbing all the flavours it is cooked with.

INGREDIENTS 2 serves 10 grams daikon (white radish) 10 grams fresh ginger 2 spring onions, chopped finely, using both green and white ends 200 grams firm tofu, rinsed and pat dried with absorbent paper towel potato or cornflour, for dusting 1 cup peanut oil, for frying Sauce ⁄2 cup (125 ml) water (or dashi)

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3 tablespoons tamari (or soy sauce) 3 tablespoons mirin

METHOD Grate radish and ginger into a small bowl. Add spring onions. Combine all the sauce ingredients into a small saucepan and warm over a low heat. Cut tofu in half and dust in flour. Remove excess flour. (This works equally well if you cube the tofu and toss in a plastic bag with the flour.) In a heavy-based saucepan bring oil to 170ºC. (If you don’t have a thermometer, heat oil on high for one minute.) Carefully place tofu into hot oil and deep fry for 6–7 minutes or until golden brown. Place tofu on a few layers of absorbent paper to absorb excess oil. Transfer tofu to bowls, drizzle with warmed sauce and top with radish, ginger and spring onion mix.

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INGREDIENTS 2 serves 300 grams firm tempeh (or firm tofu) 2 spring onions, cut on the diagonal (using both green and white ends) Teriyaki sauce 3 tablespoons sake 2 tablespoons mirin 2 tablespoons tamari 1 tablespoon peanut oil

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teriyaki tempeh Create your own teriyaki sauce, marinate almost anything and fry or grill over a high heat. Y ou’ve got yourself a simple and delicious dish that is a guaranteed crowd-pleaser.

1 teaspoon ginger, grated 1 teaspoon brown sugar

METHOD Combine all sauce ingredients and stir well. Marinate tempeh in teriyaki sauce for 30 minutes. Warm wok or a heavy-based saucepan and toss in tempeh and marinade and stir-fry for a few minutes, or until tempeh turns golden brown. Serve immediately topped with spring onions.

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omelettes

the one with peas

Japanese omelettes are typically prepared in a special rectangular omelette pan but if you don’t have one of these, a normal circular frypan will do.

INGREDIENTS 2 serves 4 eggs 2 tablespoons water 2 teaspoons sake 2 teaspoons mirin 2 teaspoons tamari (or soy sauce) pinch of salt 30 grams peas peanut oil

METHOD Place eggs, water, sake, mirin, tamari and salt into a bowl and whisk. Stir in peas. Warm omelette pan then brush with oil. Pour in the mixture and tilt frypan so the egg mixture evenly coats the base in a thin even layer. As soon as the omelette is set (approx 2 minutes) take off the heat. Transfer the omlette into a bamboo rolling mat, then roll the cooked omelette into a firm neat roll and leave it to rest for a minute. Unroll the mat and slice omelette into 21⁄2 cm pieces. Place omelette pieces on small serving plates.

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the one with mushrooms INGREDIENTS 2 serves 4 eggs 2 tablespoons water 2 teaspoons sake 2 teaspoons mirin 2 teaspoons tamari (or soy sauce)

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omelettes Japanese omelettes have a slightly sweet taste. Here are my two favourite Japanese omelette recipes which are so simple to make and delicious that I often whip them up for brunch or lunch.

pinch of salt 50 grams enoki, remove thick dirty ends (or shiitake mushrooms, finely sliced) peanut oil 2 spring onions, finely chopped (using both green and white ends) bean sprouts

METHOD Cook egg mixture according to instructions on opposite page (omitting peas), but do not roll up omelette. In a separate saucepan, gently fry 50 grams enoki (or shiitake mushrooms if using) in a small amount of oil for a few minutes until softened. Transfer cooked omelette to plate, and place mushrooms over half of the omelette. Add chopped spring onions and bean sprouts before folding the omelette over.

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inarizushi Inarizushi are deep-fried tofu pockets stuffed with rice … a Japanese version of a dim sim or Chiko Roll!

INGREDIENTS 2 serves To prepare sushi rice 200 grams (just less than 1 cup) short grain/sushi rice (yields just less than 3 cups) 230 ml water

To prepare the deep-fried tofu pouches 4 deep-fried tofu pouches/ aburage (there are usually 10 pouches per packet)

2 tablespoons rice vinegar

1 tablespoon sugar

1 tablespoon sugar

3 tablespoons mirin

pinch of salt

4 tablespoons tamari (or soy sauce) 300 ml water (or dashi)

METHOD Wash the rice in water until water runs clear. Place rice and water in a heavy-based saucepan and set aside to soak for about 30 minutes. Over a high heat, bring to the boil. Continue to boil rapidly, uncovered, for several minutes until water begins to evaporate and steam holes appear throughout the rice. Reduce heat to lowest point, cover and simmer for 10 minutes. Turn off heat and leave for another 10 minutes to steam. Do not lift the lid while rice is simmering or steaming. Allow the rice to cool to room temperature, about 15–20 minutes. Transfer rice to a mixing bowl. Combine vinegar, sugar and salt in a small bowl and stir until sugar dissolves. Drizzle over rice and using a rice paddle or large wooden spoon quickly toss rice, using a cutting motion.

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Rice will be light, fluffy and just a little sticky. Use immediately or cover with a damp cloth and use within a few hours. Pour boiling water over the deep-fried tofu pouch to remove excess oil. Soak for a minute or two and drain. You might need to repeat this step if the pouches are very oily. Combine sugar, mirin, tamari and water in a saucepan and bring to a simmer. Add tofu pouches, cover and simmer for about 20 minutes. Leave to cool in the stock, then drain and gently squeeze out excess fluid. To prepare inari Moisten hands. (A small bowl with a squeeze of lemon juice nearby is useful.) Press about 2 tablespoons rice into a shape similar to a small egg. Carefully open a tofu pouch and transfer the rice into the pouch, massage the rice into the pouch so it fills it neatly. Leave a little of the pouch to fold over rice. Set aside and repeat until all rice and pouches are used.

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While this dish is not particularly quick to make because of the time needed to cook and cool the rice and the tofu pouches, you don’t actually need to do anything during this time. The bonus is that this dish is easy to make and fun, because like assembling sushi rolls, you can get the kids involved by stuffing the tofu pouches. There are three steps to making inarizushi – preparing the sushi rice (allow about an hour); preparing the deep-fried tofu pouches (allow about 30 minutes), then stuffing the tofu pouches with the cooked and cooled rice.

The inari are ready to eat and are delicious on their own, or serve with other Japanese dishes, in particular miso soup, seaweed salad and edamame.

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buckwheat noodles Buckwheat noodles have a lovely nutty taste and texture and only need the simplest of preparation and added ingredients to make a fabulous dish. This dish can be served hot or cold.

INGREDIENTS 2 serves 200 grams buckwheat noodles 1 sheet nori, cut into strips Dressing 250 ml (1 cup) water 3 tablespoons tamari (or soy sauce) 2 tablespoons mirin 2 teaspoons sesame seeds ⁄2 teaspoon sugar

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⁄2 teaspoon wasabi

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10 grams pickled ginger, cut into strips 2 spring onions, chopped into little rounds (white and green parts)

METHOD Combine all dressing ingredients in a small bowl. Mix until well combined. Chill in fridge. Cook the noodles according to the packet. Once the noodles are cooked, refresh in a bowl of cold water. Drain and place in small bowl. Pour dressing over noodles and mix until well combined. If you have time, chill in the fridge for 15 minutes, otherwise divide noodles into bowls and top with nori strips. If you want this as a warm dish, follow the above instructions but do not refresh noodles in cold water, and gently warm dressing in a small saucepan before pouring over noodles.

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greek

yoghurt dip (tzatziki) garlic dip (skordalia) saganaki mezze spanakopita dolmades greek salad souvlaki cheat’s vegetarian moussaka halva

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Specialty shopping list vine leaves

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It’s all Greek to me! My parents loved Nana Mouskouri (well, she is regarded as one of the best-selling female artists and has sold over 300 million records internationally over five decades) and Demis Roussos and their music was often played at home. I remember being transfixed by Nana’s glasses and Demis’s kaftans on their albu m covers.

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Many of our neighbours were Greek, including our local milk-bar owner, and there were always wonderful aromas wafting from their homes. Being an inquisitive child meant I got to enjoy many delicious treats. Try and find some old Nana and Demis records in a second-hand store and crank them up when cooking and eating this Greek menu. And don’t forget to serve the halva with a strong short black coffee.

The Greeks seem to have all bases covered when it comes to dips. The traditional quaddie includes eggplant, garlic, tara masalata and tzatziki (or yoghurt dip). Warm some bread and take a lucky dip!

There is an eggplant dip (baba ganoush) recipe in the Middle Eastern section. For a Greek version, simply replace the lemon juice with white wine vinegar, replace coriander with fresh parsley, omit tahini and maybe add an extra splash of olive oil.

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INGREDIENTS 500 grams thick Greek yoghurt 2–6 garlic cloves, finely grated (depending on how much you love garlic or how Greek you are)

⁄2 continental cucumber, peeled, finely chopped 1

1 teaspoon sea salt 1 tablespoon lemon juice a few leaves of mint, finely chopped

METHOD Combine all the ingredients and chill in fridge for about 30 minutes to allow flavours to infuse before serving.

INGREDIENTS 300 grams (2 medium) potatoes, peeled and diced

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⁄4 cup extra virgin olive oil

1 teaspoon of salt

2 tablespoons white wine vinegar

6 (or more!) cloves of garlic, grated

several good grinds of black pepper

METHOD Put potatoes and salt in a pot of water. Bring to the boil. Cook until tender (this will depend on the size you have diced the spuds but somewhere between 15–20 minutes). Drain. Mash potatoes (never use a blender as it turns potatoes into glue).

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yoghurt dip (tzatziki)

This a delicious dip and especially healthy if you use carrots and celery as dipping tools.

garlic dip (skordalia)

This is called garlic dip for a reason – it’s loaded with garlic so do not squib on the hero ingredient! I love this dip and garlic is very good for you, warding off colds and va mpires … and maybe the boss the next day at work!

Add garlic, oil, vinegar and pepper and stir. (I use the masher or a whisk rather than a spoon to stir through as it gives the mixture a lighter, fluffier texture.) If you want the dip to have a thinner consistency, add a little more olive oil or vinegar.

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saganaki

INGREDIENTS saganaki (or haloumi) cheese

sprinkling chilli flakes – optional

Saganaki is a traditional Greek appetiser of ooey-gooey, stringy fried cheese and it’s so delicious I’m surprised it’s not illegal!

flour, for dusting

2 tablespoons lemon juice

oil

pepper, to season

It’s cooked in a small fry pan and its translation – I understand – means ‘little frying pan’. While there are regional differences it is usually made of sheep’s milk feta. Halou mi cheese is used in Cyprus and cooked the sa me way.

Heat a little oil in a small frypan.

greek mezze A more-ish plate of delicious ingredients to begin a meal and whet the appetite.

METHOD Wet cheese and dust with a little flour, and chilli flakes if using.

Place cheese in hot pan and cook for about a minute. Turn and cook the other side until lightly golden. Transfer to a small plate, drizzle with lemon juice, season with a little pepper and serve.

INGREDIENTS feta cheese, cut into cubes olive oil fresh oregano kalamata olives dolmades (see recipe on p. 62) pita bread tzatziki (see recipe on p. 59)

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METHOD On a plate neatly present feta cheese, drizzled with olive oil and sprinkled with fresh oregano; dolmades and olives. Serve with pita bread and tzatziki.

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INGREDIENTS 2 serves (4 large or 8 small parcels) 1 tablespoon oil

1 teaspoon nutmeg

1 onion, diced

several generous grinds black pepper

⁄4 cup (25 grams) pine nuts

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1 bunch spinach (or silverbeet), washed well, roots and stalks removed, chopped finely

100 grams soft feta cheese 4–6 sheets filo pastry olive oil, for brushing

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spanakopita (spinach and feta filo parcels)

Make them big, make them small. Get the kids to help make them, they are delicious for all!

METHOD Preheat oven to 190ºC and line a baking tray with greaseproof paper. Warm oil in a heavy-based saucepan and sauté onion for 5–10 minutes, or until softened. Add pine nuts, spinach, nutmeg and black pepper to saucepan and stir until spinach has wilted. (Don’t overcook.) Add feta and stir through over a low heat until well combined, about 1 minute. Separate filo sheets but lay two sheets on top of each other and brush lightly with oil. Cut sheets into strips the size you desire. Spoon some of the mixture onto bottom left corner, leaving a little border of pastry. Lift bottom right point of the pastry, fold over filling to the left edge, diagonally across. Seal edges by brushing lightly with oil and pressing gently. Then fold triangle straight over itself. Continue folding until pastry strip is used. Seal again. Repeat process for the remaining parcels. Lightly brush with oil. Cook for 30 minutes or until golden brown. 61

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dolmades Dolmades could best be described as Greek sushi! They are really fun to make, just like rolling Cuban cigars (not that I’ve actually done that, but this is what I imagine it to be like) and something fa mily members of all ages can do. Vine leaves can be bought from most specialist stores or delis.

INGREDIENTS 1 tablespoon olive oil

25–30 vine leaves (depending on their size)

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1 cup white medium-grain rice

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1 onion, finely chopped ⁄4 cup fresh dill, finely chopped

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⁄4 cup fresh parsley, finely chopped

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⁄4 cup pine nuts, toasted ⁄4 cup currants

1 tablespoon olive oil, plus extra 2 tablespoons tomato paste 1 cup water or mild stock

⁄4 cup fresh mint, finely chopped

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METHOD Preheat oven to 190°C. Soak the vine leaves in warm water for 15 minutes. Soak the rice in boiling water for 10 minutes to soften. Put onion, herbs currants and toasted pine nuts along with drained rice, olive oil and salt and pepper into a large bowl and mix well. Remove vine leaves from water and pat dry using a tea towel or paper towels.

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Place one leaf (the larger the better and avoid holey ones), vein side down onto chopping board or other flat surface. Put a heaped tablespoon (depending on the size of the leaf) of mixture onto the leaf and fold the stalk end over the filling, fold the left and right sides towards the centre, and finally roll firmly towards the tip. Repeat with remaining leaves and mixture. Line a baking tray with overlapping vine leaves and drizzle with 1 tablespoon olive oil. Use a pastry brush, the back of a spoon or your fingers to spread the oil. Pack the dolmades tightly forming just one layer. Combine tomato paste and water and pour over the dolmades. Cover with more vine leaves then a tight cover of foil. Cook in oven for 40 minutes. Allow to sit for 15 minutes before carefully removing dolmades from baking tray. Dolmades can be served warm or cold. A drizzle of lemon juice adds some zing.

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greek salad

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INGREDIENTS 4 serves 4 tomatoes, chopped ⁄2 continental cucumber, chopped

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⁄2 red onion, cut into half, then thin slices

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Simply toss the ingredients into a bowl – no measuring or mixing is needed. The a mounts are only there as a guide, freely ignore them. This salad is light and refreshing. Its simplicity is sublime.

100 grams kalamata olives, pitted and halved 100 grams Greek fetta cheese, diced or crumbled Dressing 2 garlic cloves ⁄2 cup of fresh herbs – traditionally oregano and basil are used, but I love adding parsley, mint and thyme 1

⁄4 cup extra virgin olive oil

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2 tablespoons lemon juice salt and pepper

METHOD To make dressing: place all ingredients in a blender and process. Place all salad ingredients into a bowl, pour over dressing and toss well.

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INGREDIENTS souvlaki pita (yellow in colour), one per person tzatziki tomatoes, diced red onion, finely diced (don’t use too much as it can be overpowering) cucumber, diced red capsicum, diced iceberg lettuce, thinly sliced parsley, finely chopped salt and pepper, to season

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souvlaki This is the Greek’s version of a sandwich – and isn’t it brilliant? I wonder if Demeter (the goddess of grains and harvest) and Z eus (the king of gods) ever tucked into this? Souvlakis usually contain cubes of meat and cooked spicy onion but this vegetarian version is just as tasty.

METHOD Place souvlaki bread in a warmed and lightly oiled frypan or flat griddle for a few minutes to soften and warm through. Spread tzatziki over warmed souvlaki pita bread and top with tomatoes, onion, cucumber, red capsicum and lettuce. Sprinkle with parsley and season with salt and pepper. Roll up and enjoy. You could also add crumbled feta cheese, cubes of cooked meat or strips of chicken.

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cheat’s vegetarian moussaka Moussaka is cooked in various forms in Greece, the Balkans and the Middle East, with vegetarian versions in the Arab world and Italy. While you can serve this in one mediu m-sized dish, I prefer individual serves in ra mekins. This recipe is my cheat’s version which is quicker but just as tasty as the traditional dish.

INGREDIENTS 4 serves/ramekins 1 tablespoon oil 1 onion, diced 1 garlic clove, grated or finely chopped ⁄4 teaspoon chilli flakes (optional)

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2 eggplants (approx 400 grams), diced

several sprigs fresh parsley or oregano (or 1⁄2 teaspoon dried) salt and pepper, freshly ground 20 grams parmesan cheese, grated Basic white sauce 30 grams butter

1 zucchini (200 grams), diced

30 grams (1⁄3 cup) plain flour

6 button mushrooms (150 grams), cut into quarters

500 ml (2 cups) milk salt and pepper, freshly ground

400 gram can diced tomatoes, drained

METHOD Preheat oven to 180°C. Warm oil in a heavy-based saucepan before adding onion, garlic and chilli flakes (if using) and sauté for about 5 minutes. Add eggplant, zucchini, mushrooms, tinned tomatoes, herbs, salt and pepper and simmer for 15 minutes or until veggies have softened. White sauce Over a medium heat, melt butter in small saucepan and heat until foaming. Add flour and cook for 1 minute, stirring constantly. Slowly add milk, whisking constantly, until mixture is smooth. Season with salt and pepper. Simmer for 5–10 minutes, stirring constantly until sauce thickens.

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To assemble Divide vegetable mix into ramekins. Add a thick layer of white sauce but don’t fill ramekins to the very top as mixture can bubble over. Sprinkle with parmesan. Bake for 10–15 minutes or until golden brown.

INGREDIENTS 2 cups (400 grams) semolina

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⁄3 cup (50 grams) pistachios (almond flakes or crushed cashews also work well)

2 teaspoons cardamom

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⁄4 cup light olive oil (don’t use extra virgin or virgin olive oil as this flavour takes over) 3

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⁄3 cup (50 grams) currants

⁄2 cup brown sugar

1 cup water

METHOD

halva Desserts are a sweet ending to dinner, and Greek desserts are usually very sweet. This doesn’t mean you can’t enjoy them, just watch the portion size. My halva recipe uses less sugar than most others.

In a heavy-based saucepan, toast semolina and pistachios for 5 minutes on high, stirring frequently so semolina doesn’t brown. Turn heat to low before adding oil, cardamom and currants. (Careful, it might splatter a bit.) Stir until well combined. Meanwhile, over a low heat, dissolve sugar in the water and heat before adding to the semolina. Stir constantly until the mixture becomes thick. This will only take a minute or two. Transfer mixture to a small flan/baking tray or presentation plate lined with baking paper and allow to cool about 2 hours. Cut diagonally and serve with coffee. 67

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guacamole tomato salad red and green salsas nachos tacos veggies with chocolate mole refried beans cornbread lemon granita fried bananas

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I’ve never had the good fortune of travelling to Mexico so I can’t say I’ve tasted the real deal. All the Mexican food I’ve enjoyed has either been in Spain or Australia. A friend of mine ventured deep into Mexico, way off the beaten track, and visited villages where she experienced a mazing foods – including iguana and rattlesnake! These ingredients are not so readily available here so I’ve stuck with more popular dishes. And of course the Mexicans lay claim to ‘discovering’ chocolate, so what’s not to love about a main meal with chocolate as an ingredient? 71

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guacamole Avocados really don’t need anything added to them because they are already pretty perfect, but if you must here is a very simple guaca mole dip.

INGREDIENTS

METHOD

1 large avocado

Skin avocado, discard stone and toss with other ingredients in a small processor or blender.

zest from half a lemon 2–4 tablespoons lemon juice 2 tablespoons olive oil ⁄4 cup fresh coriander

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salt and black pepper, to taste To serve tortilla (corn) chips

tomato salad A colourful salad which is simple and easy to prepare. Serve with cornbread, alongside refried beans or with nachos.

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Blend for only a minute and season with salt and pepper. Add more lemon juice or olive oil if desired and transfer to a small bowl.

julienned vegetables

Serve with tortilla (corn) chips or julienned veggies.

INGREDIENTS 2 serves

METHOD

2 tomatoes, deseeded and diced

Combine tomatoes, onion, radishes and coriander in a salad bowl and toss.

⁄4 red onion, diced

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4 radishes, diced coriander leaves, chopped juice of 1 lime salt

Drizzle with lime juice, season with salt and chill before serving.

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INGREDIENTS 2 serves 2 large firm tomatoes, diced into 5 mm pieces ⁄2 red onion, finely chopped

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1 heaped tablespoon fresh coriander, finely chopped ⁄4 –1 jalapeno chilli, finely chopped (adjust according to your tolerance) 1

juice of 1 lime salt and freshly milled black pepper

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red salsa Salsa is an essential accompaniment to any Mexican meal. There’s no fat or sugar in this recipe and it takes just a couple of minutes to prepare.

METHOD Combine all ingredients in a bowl. Toss well. Flavour improves with time, so prepare this first.

Use the same ingredients as above but use tomatillos (a smaller green or purple-green tomato) instead of red tomatoes. Follow the same instructions.

green salsa

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nachos Stick on a sombrero and get stuck into this starter or snack. This is quite messy but that’s part of the fun, so put it in the middle of the table for fa mily and friends to dive in, and have some napkins at the ready.

INGREDIENTS 200 grams corn chips 100 grams cheese, grated 4 tablespoons sour cream Bean Base

Guacamole

1 tablespoon oil

1 large avocado, peeled and stone removed

1 medium onion, diced 1 garlic clove, grated or finely chopped 400 gram can beans (red kidney, butter, or 3 or 4 bean mix), drained and rinsed 400 gram can diced tomatoes dash Worcestershire sauce (optional) dash Tabasco sauce (optional)

⁄4 small red onion, chopped

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1 tomato, deseeded and chopped ⁄4 cup (3 tablespoons) lemon juice

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1–2 teaspoons chopped jalapeno chilli (adjust to taste) handful fresh coriander salt and pepper

METHOD To make bean base Pre-heat oven to 180ºC or turn on oven grill to high. In a heavy-based saucepan, sauté onions and garlic in oil until softened, about 10 minutes. Add beans, tomatoes and Worcestershire and Tabasco sauces (if using) and stir until well combined. Cook over a medium heat for about 10 minutes or until mixture is thick, stirring often.

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To make guacamole Combine all the ingredients in a small blender and process for one minute. If you don’t have a blender, or want a chunkier guacamole, mash avocado with a fork and finely chop other ingredients before stirring through. Transfer mixture to a bowl and place in the centre of the table. To assemble nachos Place a layer of corn chips on a large baking dish. Cover with a thick layer of bean mix and then a layer of cheese. Put baking dish in oven and cook at 180ºC for 10–15 minutes, or place under a grill. As soon as cheese has melted, place baking dish with nachos in the centre of the table, along with the bowls of guacamole, sour cream and extra corn chips.

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tacos This recipe is quick and easy and a healthy meal. It’s also fun for the kids to assemble their own tacos. Remember to have napkins nearby!

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INGREDIENTS Makes about 10–12 1 tablespoon oil

Toppings

1 onion, diced

100 grams cheese, grated (cheddar, tasty, mozzarella all work well)

400 gram can 3 or 4 bean mix, drained and rinsed 400 gram can diced tomatoes 1 tablespoon tomato paste dash of Worcestershire sauce dash of Tabasco (optional)

iceberg lettuce 50 grams jalapenos, chopped finely (optional for kids) 2 tomatoes, chopped finely – or serve with tomato salad (see recipe p. 72)

1 packet taco shells

METHOD Warm oil in a heavy-based saucepan. Sauté onion for about 5–10 minutes, or until softened. Add beans, tinned tomatoes, tomato paste, Worcestershire sauce and Tabasco (if using) and simmer for about 15 minutes, or until sauce is thick. Meanwhile, heat taco shells according to instructions. (Either warm in an oven for 7 minutes or microwave for a few minutes each.) Prepare toppings and place in separate bowls. Place all ingredients on the table and start constructing your tacos.

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veggies with chocolate mole It is believed that the Aztec civilisation, an ancient tribe located in central Mexico, was the first to use cacao beans to produce chocolate. As a card-carrying chocolate addict I have a lot to thank the Aztecs for, and it should come as no surprise that this is one of my favourite recipes. Indeed what kid is going to say no to a main meal covered in chocolate sauce?

INGREDIENTS 2 serves 1 medium (200 grams) sweet potato, peeled and diced 100 grams yellow squash, diced 100 grams green beans, chopped in quarters 100 grams red capsicum, diced 1 sweetcorn cob, stripped 1 tablespoon oil 1 medium banana, chopped ⁄2 cup (125 ml) water

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Chocolate Mole 1 banana, peeled and chopped ⁄4 cup (40 grams) sultanas (or raisins or currants)

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⁄2 onion

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1 clove garlic ⁄2 jalapeno chilli (or 1 large deseeded red chilli), adjust to taste

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⁄4 cup (40 grams) almonds

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1 tablespoon (15 grams) chopped peanuts 1 tablespoon (15 grams) sesame seeds 1 tablespoon (15 grams) pumpkin seeds ⁄2 cinnamon stick or 1 teaspoon ground cinnamon

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2 teaspoons allspice ⁄2 teaspoon thyme

1

⁄2 tablespoon dried oregano

1

⁄4 teaspoon cloves

1

60 grams cooking chocolate, broken up into pieces (use as high a cocoa content as possible)

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METHOD Place all mole ingredients in a food processor and blend until it’s a thick paste. Set aside. Steam sweet potato for 5–7 minutes. Add squash and beans to sweet potato and steam for another 2 minutes. Add corn and red capsicum and steam for another minute. Remove from heat. Warm oil in a heavy-based saucepan, add banana and sauté for a couple of minutes, or until golden brown. Add steamed vegetables, mole sauce and water and simmer for 10 minutes or until warmed through and well combined. Serve.

This is the dish that parents around the world should have in their repertoire if their children are fussy eaters or for those times when their children say they want chocolate for dinner. Mole means ‘sauce’ or ‘concoction’ in Mexican cuisine, and can mean any kind of blend or topping. Just remember to pronounce mole as molli (like guaca mole) otherwise your fa mily and friends will think you are serving up a furry burrowing creature.

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refried beans Refried beans are a staple of Mexican cuisine and are served with most meals and with almost anything – a flour tortilla, a salsa or a salad. They are simple to cook and healthy to eat and most commonly made with pinto or black beans. For many years I thought ‘refried beans’ meant they were cooked twice and with lots of oil, but then I discovered that ‘re’ means ‘very’ or ‘well’ in Spanish, so it actually means ‘very well cooked beans’.

INGREDIENTS 2 serves 1 cup (200 grams) dried pinto or black beans (yields 21⁄2 cups cooked beans)

fresh parsley, chopped (or coriander) ⁄4 –1⁄2 cup mild stock

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1 tablespoon oil 1 onion, diced

To serve

1 garlic clove, diced

sour cream

1 teaspoon ground cumin

jalapenos (optional)

1 teaspoon ground coriander

METHOD Cover beans in water and soak overnight. Next day, drain and rinse beans, transfer to a large saucepan and cover with fresh water. Bring to the boil and cook for about 30 minutes or until soft, skimming the foam that rises to the top. Once cooked, drain and set aside. Heat oil in a heavy-based saucepan and add onion and garlic and sauté until soft and transluscent, but not browned. Add spices and cook for a minute or until aromatic. Add a little more oil if spices are sticking to pan. Add drained beans and parsley to onion mix and stir until evenly coated and warmed through. Transfer bean mix to a blender and pulse a few times until the mixture is crumbly. If you want a smoother bean mix, add a little stock at a time to create desired consistency. Season with salt, but don’t cook beans in salt as it toughens them. Serve with sour cream and finely chopped jalapenos.

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INGREDIENTS 2 cups (350 grams) polenta 1 cup (200 grams) flour 1 teaspoon bicarb soda 1 teaspoon baking soda 1 pinch salt 11⁄2 cups (380 grams) plain yoghurt 2 eggs 2 tablespoons (40 grams) honey Toppings 50 grams parmesan, grated

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cornbread Cornbread is delicious and easy to make, so get the kids involved. My husband loves this. Serve with a salad in su mmer, or soup on a cold day. If you still have cornbread after a couple of days, refresh by toasting and spreading with a little ricotta.

1 teaspoon smoked paprika sprinkling of cayenne (less than 1⁄4 teaspoon)

METHOD Preheat oven to 190°C. Grease or line a small baking tray with baking paper. Place all dry ingredients in a large bowl and mix. Place all wet ingredients in a medium bowl and mix. Stir wet ingredients into dry and mix well. The mixture should be thick. Bake for 20–25 minutes until golden brown on top. In a small bowl, mix together cheese and spices. Sprinkle over corn bread and cook for another 2 minutes or until golden brown. Allow to cool slightly before transferring to a wire rack to cool further. Slice with a serrated knife and serve warm with a salad or soup. 81

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lemon granita A wonderfully refreshing drink that is guaranteed to quench the most rugged of thirsts. You can use a combination of fresh lemon, lime and oranges. If you don’t want to make this from scratch, simply buy a lemon or lime cordial from the supermarket. Other delicious combinations include a mix of apple juice and cranberry juice. Pineapple juice on its own is also lovely.

INGREDIENTS 1 litre water 1 cup (240 grams) caster sugar (or white or brown sugar) 1 cup (5–6) lemons, zest and juice few fresh mint leaves ice cubes

METHOD In a heavy-based saucepan, dissolve sugar in water and add juice and zest of lemons. Bring to the boil and simmer for a few minutes. Allow to cool, then either transfer mixture to a sterilised bottle and store in fridge until ready to use, or pour into ice-cube trays and freeze. Make sure there is lemon zest in each cube – don’t leave it behind in the saucepan! When frozen, transfer frozen granita cubes to a blender and pulse until you get the desired consistency. It should be slushy.* Serve in tall glasses or a big jug with a few mint leaves and a slice of lemon. * Alternatively pour granita into a baking tray, cover with foil and freeze for about 45 minutes. Remove from the freezer and loosely break up with a fork so it becomes slushy. Return to the freezer for another 45 minutes and repeat. And repeat. Then serve in glasses.

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INGREDIENTS 2 serves 1 tablespoon orange zest juice of 1 orange 2 tablespoons brown sugar splash sherry or Grand Marnier (optional) 2 semi-ripe bananas 2 tablespoons butter

To serve dollop of cream

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fried bananas While the Mexicans have a firmer, greener, starchier banana called a plantain which is perfect for this and the mole dish, it tastes just as delicious with our magnificent bananas. Just choose slightly unripe ones so they hold their shape and don’t disintegrate.

In a small bowl, mix together orange zest and juice, brown sugar and sherry or Grand Marnier (if using). Set aside. Peel the bananas and cut in half lengthwise. Heat the butter in a frypan and fry the bananas on both sides until golden, about 2 minutes. Pour orange mixture over bananas and simmer for 5 minutes over a medium heat. Transfer the bananas to dessert plates or low sided bowls. Dollop with cream and serve immediately.

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middle eastern

marinated olives dips: baba ghanoush hummus yoghurt sauce (cacik) tomato salsa falafel balls tabouleh couscous: pure and simple, fruit and nut moghrabieh (fat couscous) and vegetable chermoula cauliflower with currants and chilli drinks: pomegranate soda, mint tea

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Specialty shopping list dukkah (a spice and seed mix for dipping breads into with some olive oil) harissa (a very hot chilli sauce)

moghrabieh (fat couscous) pomegranate syrup turkish delight – for a delicious dessert

tahini (ground sesame seed paste) sumac (dried and ground berries that produce a fruity astringent flavour)

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My grandmother travelled through the Middle East in 1926, which I find extraordinary. I have a photo of her in front of the Pyra mids on a ca mel, holding the reins with her white bag in the crook of her arm, and wearing white gloves! She really was an intrepid traveller and certainly inspired me to travel the world as I have over the years. A Middle Eastern feast has so many wonderful taste sensations. In addition to whipping up these dishes, why not buy some dukkah and Turkish bread to kickstart your feast. While you’re out shopping, pop some harrissa into your basket to add extra bite to any nu mber of dishes and, of course, Turkish delight – a delicious sweet to serve at the end of the meal. 87

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marinated olives

INGREDIENTS 2 cups (300 grams) green and black olives 1 lemon ⁄2 small bunch of fresh thyme

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A delicious dish essential for any mezze!

1 cup extra virgin olive oil 1 garlic clove, finely sliced 1 large red chilli, finely sliced freshly ground pepper

METHOD Wash and dry olives. Place in a medium-sized mixing bowl. Halve lemon and slice thinly. Add to olives. Strip thyme sprigs and discard woody stems. Add to olives. Set bowl aside. Warm oil in a heavy-based saucepan, over a low heat and add garlic and chilli and cook for about 10 minutes or until chilli and garlic have softened and small bubbles are starting to form in the oil. Pour oil mixture over olives. It may crackle. Mix well and serve straightaway or transfer to a jar(s) and store in the fridge for flavours to infuse and intensify.

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INGREDIENTS 1 medium (300 grams) eggplant 2 garlic cloves ⁄4 cup (3 tablespoons) lemon juice

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1 tablespoon tahini 1 tablespoon olive oil 1 teaspoon cumin seeds ⁄2 teaspoon ground coriander

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lots of fresh coriander generous amounts of sea salt and cracked black pepper

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dips baba ghanoush Baba ghanoush is a Middle Eastern dip with a wonderful smoky flavour. When buying eggplant, choose ones that are heavy, smooth and shiny. Don’t buy really big ones as they are often woody and dry.

Put the fan on! Place the eggplant over an open flame on the stove (or barbecue). Let the eggplant ‘smoke’ and burn before turning it. Use tongs to do this. Keep rotating the eggplant until it has softened and is black all over. This will only take about 5–10 minutes. The longer you cook it the smokier the flavour. (OR pierce eggplant all over with a fork, and microwave on HIGH for 7 minutes. This doesn’t give the eggplant the same smokiness, rather a more sweet and subtle flavour, but it’s less messy and is still delicious.) Allow eggplant to cool for a few minutes in a plastic bag. Have a bowl of cold water nearby to rinse your fingers. Carefully peel away all the black skin and discard leaving the soft flesh. Place all ingredients into a processor and blend for a minute or two. 89

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dips hummus Hu mmus is a simple dip to prepare and is very versatile. As well as a delicious appetiser with some pita bread, it is a natural accompaniment to falafel and if there is any left over after your Middle Eastern feast, it can be used as a topping on baked potatoes, or a tasty layer in a sandwich with crisp lettuce, red capsicu m and cucu mber. The flavour really intensifies after a day. Bring on the garlic!

INGREDIENTS 400 gram can chickpeas, drained (or 3⁄4 cup dried chickpeas will yield 400 grams – 11⁄2 cups – cooked chickpeas) 4 garlic cloves ⁄4 cup (3 tablespoons) tahini paste

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⁄4 cup (3 tablespoons) extra virgin olive oil

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⁄4 cup (3 tablespoons) lemon juice

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⁄2 cup parsley

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⁄4 cup water/mild vegetable stock (optional, for a thinner consistency)

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sea salt and cracked black pepper dash of smoked paprika 1 tablespoon sesame seeds 1 tablespoon extra virgin olive oil

METHOD If using dried chickpeas, prepare according to packet. Combine chickpeas, garlic, tahini, oil, lemon juice and parsley in a processor and blend until smooth. Add water or stock if you want a thinner consistency. Season with salt and pepper and transfer to a bowl. Add a dash (or two) of paprika, then sesame seeds and drizzle over extra oil. Cover and chill before serving. Hummus will last about 3–4 days in the fridge.

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INGREDIENTS 1 cup yoghurt several good grinds of salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 garlic clove, grated several rounds of cucumber, finely chopped fresh dill, chopped fresh mint, chopped ⁄4 teaspoon sumac

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sprinkling of paprika

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yoghurt sauce (cacik)

Cacik is Middle Eastern tzatziki! While there are some typical ingredients, have fun with the volu mes and create your own style. Serve as part of mezze with pita bread or falafel balls.

METHOD Combine all ingredients except the paprika and mix well in a small bowl. To serve, finish with a sprinkling of paprika.

Mix together chopped tomatoes, red onion and red capsicum. Add a good squeeze of lemon juice and a dash of olive oil. Season with salt and pepper.

tomato salsa A simple salad that looks fabulous in the centre of the table and which cools and refreshes the tastebuds.

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falafel balls Falafel is a delicious Middle Eastern dish. If you have time, use dried broad beans, otherwise tinned chickpeas are a good time-saving alternative. If you pan-fry (rather than deep-fry) or bake these balls you have a healthy meal.

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INGREDIENTS Makes 12–15 250 grams (13⁄4 cups) dried broad beans. (After soaking and removing outer shell, this will yield approx 420 grams/31⁄2 cups. So if using tinned chickpeas, use 31⁄2 cups) 1 onion, chopped 1–2 cloves garlic, chopped 25 grams raw cashews, chopped (optional) ⁄4 cup flat leaf parsley, chopped

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⁄4 cup fresh coriander, chopped

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1–2 teaspoons ground cumin 1–2 teaspoons ground coriander pinch of salt pinch–1⁄4 teaspoon cayenne pepper 1–2 tablespoons flour (if necessary) rice bran/peanut oil for shallow frying (optional)

METHOD Soak the beans in plenty of water overnight. Drain. Pierce the skins and peel off tough outer layer.

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Place beans in a food processor and process until crumbly – about 1 minute. Add onion, garlic, cashews (if using), fresh coriander, parsley, ground coriander, cumin, salt and cayenne pepper and process until well combined – about two minutes. Add flour if too moist. Transfer mixture to a bowl and chill in fridge for about 30 minutes. Using your hands, make balls about the size of a walnut. Place balls on a baking tray and flatten gently. To bake Pre-heat oven to 200°C and cook for 20 minutes. For a deeper golden-brown look, place under grill and cook each side for a minute. To shallow fry Warm a small amount of oil in a frypan and cook flattened balls for 2 minutes on each side or until browned. Don’t overcrowd pan. Keep cooked falafel balls warm in the oven on a low heat. Serve with any or all of the following: pita bread, hummus, yoghurt sauce (cacik – see recipe on p. 91), tabouleh or tomato salsa.

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tabouleh (tabouli)

Tabouleh (tabouli) is often served as part of a Middle Eastern mezze or with a lettuce leaf in Lent. Westerners know it as part of a wonderful addition to falafel balls in a pita bread pocket. Bourghul (bulgur, burghul) is the main ingredient in this dish and can be made from several different wheat species, typically duru m wheat. It is sometimes called Lebanese wheat, and is often – incorrectly – confused with cracked wheat. The largest recorded bowl of tabouleh was made in Ra mallah in the West Bank on 9 June 2006 and weighed 1514 kilogra ms – earning a place in the Guinness Book of Records.

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INGREDIENTS 4 serves (for a mezze or falafel pita) ⁄2 cup (90 grams) bourghul

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1 cup cold water 2 tomatoes, deseeded and diced 2 spring onions, finely chopped using both ends 2 celery stalks, thinly sliced (optional) 11⁄2 cups fresh parsley, mint and coriander 2 tablespoons olive oil 2 tablespoons lemon juice zest of 1 lemon several generous grinds of sea salt and cracked black pepper

METHOD Soak bourghul in water for one hour to soften. Place a clean, dry tea towel (or thick paper towels) on a wire rack or baking tray and spread with damp bourghul. Place another tea towel or paper towel over the top of the bourghul. Gently press tea towel onto bourghul to help absorption. Allow to stand for 15 minutes. Place tomatoes, spring onions and celery in a large serving bowl. Put parsley, mint, coriander, olive oil, lemon juice and lemon zest in a blender and process until fresh herbs are quite fine. Transfer to the serving bowl. Add bourghul to the serving bowl and mix all ingredients until well combined. Season with salt and pepper. Serve as part of mezze or as a filling for pita bread and falafel.

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INGREDIENTS 2 serves

METHOD

1 cup dried couscous

Place couscous in a serving bowl.

2 cups water or mild stock salt and pepper to taste drizzle of olive oil and lemon juice

Bring stock to the boil and pour over couscous mixture, cover with cling wrap and let stand for 5 minutes (or until all the liquid has been absorbed). Season with salt and pepper, olive oil and lemon juice.

INGREDIENTS 2 serves ⁄2 cup dried couscous

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⁄4 cup (30 grams) nuts (pistachio or slivered almonds, or a combination)

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⁄4 cup (40 grams) dates (currants work well too)

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1 cup boiling water ⁄2 cup (70 grams) cooked green peas, warm

METHOD Place couscous, nuts and dates in a serving bowl. Mix. Pour boiling water over couscous mixture, cover with cling film, and let stand for 5 minutes, or until liquid has been absorbed.

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pure and simple couscous Couscous is a really simple dish to prepare, and even easier to eat! The na me refers to both the grain itself and the dish. Couscous is made from semolina (a flour from duru m wheat often used for making pasta) which is sprinkled with cold salted water then pressed or rolled to create its sand-like shape. It’s eaten like rice – so you can serve it plain alongside other dishes, or throw in some other ingredients and create a substantial dish that can be enjoyed on its own.

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fresh mint, chopped good squeeze lemon juice generous drizzle of olive oil sea salt and cracked black pepper, to taste

Stir through peas and mint, then lemon juice and olive oil and season with salt and pepper. Serve immediately.

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moghrabieh and vegetable chermoula Chermoula is a spice blend used to flavour fish, meats and veggies. There are lots of commercially produced chermoula blends and each has their own taste, but it’s easy and fun to create your own. Recipes are many and varied using different spices and volu mes, but the two most commonly used spices are garlic and coriander. Oil and lemon juice as well as preserved or pickled lemon are used to carry the flavour.

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INGREDIENTS Chermoula blend 1 tablespoon dried coriander leaves 1 tablespoon dried parsley 1 tablespoon cumin 2 teaspoons paprika 1 teaspoon turmeric ⁄2 teaspoon cayenne papper

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2 teaspoons dried garlic 2 teaspoons dried onion flakes 5 grinds salt 7 grinds pepper Moghrabieh 4 serves 1 cup (200 grams) moghrabieh 6 cups water Vegetables Pumpkin, beans and cauliflower make a tasty and colourful combination, but this dish works well with any veggies you like – try squash, zucchini, carrots, brussels sprouts, potatoes and onions.

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METHOD Chermoula Combine all ingredients in a small bowl, mix well and store in an airtight container. This is a tangy and hot spice blend. For a warmer spice blend, try using some or all of the following spices: ground cinnamon, ginger, cassia (cinnamon), cloves, sumac and brown sugar. Moghrabieh Moghrabieh requires more cooking than couscous. You can use couscous in place of moghrabieh in this dish (see pure and simple couscous recipe on p. 95).

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My nieces thought I was using bean-bag balls when I first cooked this dish for them. Use any vegetables and serve with yoghurt and fresh coriander for a wonderfully satisfying and healthy meal.

Place moghrabieh and water in a large saucepan, bring to the boil and simmer for approximately 25–30 minutes, or until moghrabieh is soft. Once cooked, drain and pour boiling water over to remove excess starch. Vegetables Steam vegetables. To serve Place veggies and moghrabieh in a large mixing bowl along with two tablespoons chermoula, a generous amount of olive oil and juice from one lemon. Mix well until evenly coated. Serve topped with a dollop of yoghurt, a sprinkling of fresh coriander, some lemon zest or a few slices of preserved lemon.

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cauliflower with currants and chilli This combination of the four Cs – cauliflower, currants, cu min and chilli – is just scru mptious!

INGREDIENTS ⁄4 cup (30 grams) pine nuts

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1 cauliflower (500–600 grams), cut into chunky pieces 2 tablespoons oil 1 onion, cut into wedges 1 large mild red chilli, sliced (or red capsicum) 1 teaspoon cumin ⁄2 cup (30 grams) currants

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⁄4 –1⁄2 cup stock

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fresh parsley, chopped

METHOD Dry fry pine nuts. Set aside. Blanch cauliflower for 4 minutes. Set aside. Warm oil in a heavy-based saucepan. Add onion and chilli and cook for about 5 minutes. Add cumin and stir for few minutes or until aromatic. Add cauliflower, currants and 1⁄4 cup stock to the saucepan, bring to the boil, then simmer, covered, for about 15 minutes. Check every 5 minutes, stir lightly and ensure pan still has some liquid. Add a little more if needed, but it should be a dry dish. Once cauliflower is cooked and all the flavours are infused, top with toasted pine nuts and parsley. Serve on a bed of couscous.

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INGREDIENTS Per person

METHOD

1–2 tablespoons pomegranate syrup

My version is not visually spectacular but it is delicious served hot or cold.

250 ml soda water fresh mint leaves, chopped pinch of sugar (optional) pinch of salt (optional)

I like to add soda water and a few chopped mint leaves. One of my friends – who will remain na meless – likes to add vodka.

The serving of tea plays an important role in daily life in Middle Eastern countries. Tea can be enjoyed at any time of the day and night. It is used to welcome a guest to one’s house, to relax in the afternoon and to quench a thirst. Attention is given to the lovely traditional way of serving: poured from a height from a long-spouted silver teapot to create a foa my top in small, colourfully decorated glasses. It’s usually very sweet. INGREDIENTS

METHOD

1 pot (for 2 serves)

Place tea, mint and sugar/ honey in a teapot and allow to stand for about 5 minutes before serving.

1 teaspoon green tea (gunpowder or a mild black tea are normally used)

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drinks pomegranate soda This is deliciously refreshing and shouldn’t be limited to when just enjoying a Middle Eastern feast. Make a big jug and pop it in the centre of the table. Pomegranate juice is readily available these days in the supermarket but for pomegranate syrup head to the specialty stores … it’s worth the trip.

mint tea

2 sprigs mint, removing stalks 2 teaspoons sugar or honey (or to taste) 99

pizza

bases

quick sticks wholemeal or plain gluten-free

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toppings

garlic and oregano margherita vegetarian deluxe magic mushroom goo-y gourmet roasted veggies and pesto antipasto potato and rosemary aussie aussie aussie hot, smoky and spicy braised leek and gherkins four cheeses on one tray quince and blue cheese gone bananas cinnamon ricotta dessert pizza

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Just dou gh it!

Pizzas were possibly the first ever takeaway food. Some historians say the word pizza itself was first recorded in medieval Latin as early as 997 AD at a small port between Naples and Rome. Napoletana is credited as being the ‘original’ pizza with tomato, mozzarella cheese, anchovies and olives – all food readily available in the Naples area. Pizza was considered food for the poor and was supposedly devoured by ravenous sailors on their arrival into port. And then again as they left – eating it in one hand which allowed them to continue to sail the boat out of the port. The margherita pizza was created in 1889 in honour of one of Italy’s queens – Margherita of Savoy. The tomato, mozzarella cheese and basil were to signify the three colours of Italy’s flag.

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Pizzas which are folded in half enclosing the fillings are called calzone – which actually means trouser leg – making them even easier to eat in one hand. The fillings can be anything from cheese, veggies, meats and even a runny egg. In some parts of Italy, calzone are salted and fried. A good-looking Italian man once told me the only way to eat pizza is with your fingers – and that’s good enough for me. Unfortunately these days, many takeaway pizzas are laden with salt and fat so it really is best to DIY! The wonderful thing about making your own pizza is that your imagination is the only limitation to the flavour sensation you can create. In 2009, Sydney’s George Institute for International Health did a study of 113 pizzas from three major pizza chains. Researchers found that more than two thirds of the pizzas exa mined contained double an adult’s daily recommended intake of salt.

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Set up the kitchen bench or table like a pizzeria with all the different sliced and diced ingredients and start building. Kids love to make their own dough or choose their own toppings. If you’re old enough, crack open a chianti! Throw a red and white tablecloth on the table to serve – and don’t forget the napkins. You can whip up a pizza base in minutes – use plain flour for a traditional base, wholemeal flour for something a little more rustic or gluten-free flour for those with coeliac disease or who are gluten-intolerant. If you don’t feel inclined to make your own base, there are so many fabulous options. Use English muffins for mini pizzas or mini mouths, mountain bread (my favourite pizza base) for something less doughy, or specially made pizza bases with or without the tomato paste. For a crunchy base, use a pizza tray or a terracotta tile in the oven. 104

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pizza bases quick sticks

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INGREDIENTS 2 cups flour 2 teaspoons baking powder 1 cup warm water 1 tablespoon olive oil

METHOD Pre-heat oven to 220ºC. Sift flour and baking powder into a medium-sized mixing bowl. Add water and stir until it forms a soft dough. Add oil and form a dough ball whilst still in the bowl. Turn out onto a lightly floured board and knead. Using a rolling pin, roll dough to fit a medium-sized, lightly oiled pizza tray and prick with a fork. Cook for 15–20 minutes or until starting to brown.

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INGREDIENTS For one medium thick crust or one large thin base. ⁄2 cup warm water

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7 grams yeast (one sachet)

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wholemeal or plain

2 cups flour (use plain flour for a traditional base or wholemeal for something more rustic) pinch of salt 1 teaspoon brown sugar ⁄2 cup warm water

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METHOD Preheat oven to 220°C. Dissolve yeast in warm water and set aside. In a large bowl, sift flour and add salt and sugar. Pour in yeast mixture plus additional water and stir until well combined. Turn out onto a floured board and knead for a few minutes. Return dough to bowl and put in a warm spot for 30 minutes until dough has doubled in size. Roll out to fit pizza tray and brush with oil. Bake for 10 minutes before adding toppings.

METHOD Follow above recipes but replace flour with gluten-free flour which is now available at all supermarkets.

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cooking suggestion

Your imagination is your only limitation when it comes to creating fabulous taste sensations. Here are my favourites. These volu mes are for one large single pizza made on a 22 cm round base. Whether you are using a bought or homemade pizza base, mountain bread or English muffins the general rule of thu mb for cooking and warming through the toppings is 220°C for 10 minutes, or until cheese has melted and ‘g oldenised’ … as I like to say. If using mountain bread, don’t overload with toppings as it can fall apart with too much weight, while the traditional pizza bases can cope with more weight because they have a thicker, sturdier base.

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INGREDIENTS 2 tablespoons extra virgin olive oil 2 cloves garlic, grated 2 sprigs fresh oregano, chopped finely (or 2 teaspoons dried oregano or mixed Italian herbs) salt and pepper

METHOD Preheat oven to 220°C.

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toppings garlic and oregano For something really simple, perhaps even as an appetiser for people to munch on while enjoying a drink before dinner.

Combine all ingredients in a small bowl. Brush onto pizza base. Warm in preheated oven for 5 minutes.

INGREDIENTS tomato paste or passata fresh basil leaves, torn 50 grams semi-sundried tomatoes, cut into strips 60 grams mozzarella, sliced thinly

margherita Follow in the footsteps of tradition and whip up this pizza which has been satisfying Italians for years!

METHOD Preheat oven to 220°C. Brush base with tomato paste. Sprinkle with basil leaves, then top with semi-sundried tomatoes and finish with cheese. Cook for 10 minutes.

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vegetarian deluxe This is possibly my favourite, but then again …

INGREDIENTS 3–4 tablespoons tomato paste or passata sprinkling dried oregano or basil sprinkling onion flakes (optional) sprinkling garlic flakes (optional) sprinkling chilli flakes (optional) ⁄2 (50 grams) red capsicum, cut into thin strips

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⁄2 (50 grams) yellow capsicum, cut into thin strips

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2 (50 grams) mushrooms, cut into thin slices 50 grams kalamata olives, washed, dried and sliced in half 50 grams mozzarella, grated or sliced thinly

METHOD Preheat oven to 220°C. Brush pizza base with tomato paste. Sprinkle on oregano and any other herbs you are using and top with veggies. Finish with cheese. Cook for 10 minutes.

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INGREDIENTS 4 tablespoons olive tapenade 100 grams mushrooms, thinly sliced 10 grams pine nuts sprinkling parsley 50 grams mozzarella, thinly sliced (or goat’s cheese) Tapenade 100 grams kalamata olives, pitted 1 tablespoon capers 1 clove garlic few sprigs fresh parsley several generous grinds of pepper 1 tablespoon olive oil – or as required for consistency

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magic mushroom This is fabulous, especially if you use a variety of mushrooms. Portobello are big and meaty, browns have a lovely texture while buttons are simple and sweet. Tapenade is a key ingredient in this recipe so please don’t skimp on this. Buy a good quality one or make your own simply and easily.

zest of 1 lemon – optional

METHOD Place all tapenade ingredients in small food processor and blend to desired consistency, either chunky or smooth. Preheat oven to 220°C. Spread pizza base with tapenade, top with mushrooms and sprinkle with pine nuts and parsley. Finish with cheese. Cook for 10 minutes.

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goo-y gourmet

INGREDIENTS 1 tablespoon oil 2 onions, sliced into thin circles 1 tablespoon balsamic vinegar

Goat’s cheese, onion and oregano make a GOO-y pizza. Get it? There are two ways to cook the onion – either a slow braise or a quick fry off, it will depend on the time you have. Because I love cara melised onions and put them in salads, sandwiches, soups, on toast, pizzas, rice and potatoes, I do a slow braise using 10 onions at a time and keep it in the fridge ready to use at any time. If you are short on time and don’t have cara melised onions in the fridge, there is a quick version.

1 teaspoon brown sugar oregano, fresh or dried (or marjoram) 50 grams soft goat’s feta small handful rocket

METHOD To caramelise onions, the quick way: warm oil in a heavy-based saucepan before adding onions, balsamic vinegar and brown sugar and cook on a medium high heat for 10 minutes or until onions have browned. Stir often to avoid burning and onions catching. Add a little more oil if needed. To caramelise onions, the slow (but super) way: warm oil in a heavy-based saucepan, add onions and cook over a low heat, stirring often, for about an hour. The longer and slower you cook the onions, the sweeter they become. Add fresh oregano towards the end of cooking (if using dried oregano you can add this earlier in the cooking process). Preheat oven to 220°C. Spread pizza base with goat’s cheese and cover with rocket. Layer with caramelised onions. Cook for 10 minutes.

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INGREDIENTS 2 tablespoons pesto roast veggies parmesan (optional)

METHOD Preheat oven to 220°C. Spread pesto over the base and cover with roasted veggies. Sprinkle with parmesan, if using. Cook for 10 minutes.

INGREDIENTS tomato paste or passata 300 grams of semi-sundried tomatoes, artichoke hearts, marinated mushrooms, marinated red capsicums, marinated eggplant 50 grams pitted black olives

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roasted veggies and pesto Whenever roasting veggies, always, always, always make more than you need so you can whip up this delicious pizza the following night.

antipasto A quick trip to the deli and you can create this wonderful masterpiece.

50 grams baby bocconcini balls, ripped or cut into smaller pieces.

METHOD Preheat oven to 220°C. Thoroughly drain all veggies which have been in sitting in oil. Brush pizza base with tomato paste or passata and top with ingredients. Cook for 10 minutes.

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potato and rosemary Apparently a potato was the first vegetable sent into space, and indeed this dish is heavenly!

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INGREDIENTS 2 red potatoes, peeled olive oil

1–2 sprigs fresh rosemary, stripped

salt and pepper

METHOD Preheat oven to 200°C. Peel potatoes, parboil and slice thinly, or slice potatoes ever so thinly with a vegetable peeler. Layer potato in an overlapping circular pattern around the base. Drizzle with olive oil, season with salt and pepper and sprinkle with fresh rosemary and a few shavings of parmesan cheese. Cook for 15 minutes.

aussie aussie aussie – oi oi oi Y eah, mate. This is a ripper pizza to have for your tucker. And don’t use any of those other impostor ingredients. 114

INGREDIENTS Vegemite 40 grams melty mature cheddar, grated or sliced into thin strips with a peeler

METHOD Preheat oven to 220°C. Spread pizza base with Vegemite (as thick or thin as you like). Cover with a layer of cheese. Cook for 10 minutes.

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INGREDIENTS 2 tablespoons tomato paste

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1–2 teaspoons smoked paprika

40 grams gruyere, grated (or another melty, stringy cheese)

⁄4 teaspoon chilli flakes

METHOD Preheat oven to 220°C. Spread pizza base with tomato paste and sprinkle with paprika, according to taste.

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hot, smoky and spicy This pizza is smokin’! Of course you can adjust the chilli and paprika to whatever level of heat you desire.

Sprinkle with chilli flakes, according to taste, and finish with cheese. Cook for 10 minutes.

INGREDIENTS 1 tablespoon olive oil 1 leek, washed and chopped 4 small (50 grams) gherkins, chopped salt and pepper 30 grams gruyere cheese

METHOD Preheat oven to 220°C. Warm oil in a heavy-based saucepan. Add leeks and gently sauté on a low heat for about 10 minutes or until softened. Spread leek over pizza base. Top with gherkins, season with salt and pepper and sprinkle with cheese.

braised leek and gherkins Some people love a BLT, I love the BLG! Because gherkins are such an odd-looking vegetable – well let’s be frank, they are ugly – I reckon they are often forgotten or overlooked, but they are delicious and add a wonderful flavour to this pizza.

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four cheeses on one tray They say Melbourne has four seasons in one day … here’s a pizza with four cheeses on one tray!

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INGREDIENTS 2 tablespoons tomato paste small handful of rocket or fresh basil leaves 100 grams boccincini balls, broken up 60 grams mozzarella 10 grams parmesan 10 grams gruyere

METHOD Preheat oven to 220°C. Spread pizza base with tomato paste and cover with rocket or basil. Sprinkle with cheeses. Cook for 10 minutes.

quince and blue cheese This sounds like its come straight from a Dr Seuss book and it’s certainly no ordinary tasting pizza. If this combination of ingredients is good enough for a cheese board, it’s even better on a pizza base! 116

INGREDIENTS 2 tablespoons quince paste small handful rocket 100 grams pear (beurre bosc), sliced thinly using a vegetable peeler 50 grams walnuts, roughly chopped 70 grams blue cheese

METHOD Preheat oven to 200°C. Spread quince paste over pizza base and top with rocket. Add a thin layer of pear, sprinkle with walnuts and finish with blue cheese. Warm in the oven for 5 minutes.

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INGREDIENTS 1 large banana 1 tablespoon tahini 2 tablespoons lemon juice sprinkling of cinnamon handful sultanas

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gone bananas Stay with me … this might sound unusual as a pizza topping but it’s really delicious. Trust me!

Preheat oven to 200°C. In a small bowl, mash banana, then add tahini, lemon juice and cinnamon and mix well. Spread on pizza base and top with a sprinkling of sultanas. Place in preheated oven for 10 minutes.

INGREDIENTS 120 grams ricotta (or cottage or cream cheese) 2 teaspoons brown sugar 1 teaspoon cinnamon 50 grams currants or dried apricots

METHOD Preheat oven to 200°C. Mix all ingredients together in a small bowl before spreading on pizza base.

cinnamon ricotta dessert pizza The flavours are simple and sweet … and there is something quite comforting about this pizza.

Warm in preheated oven for 5 minutes. 117

chinese

vegetarian san choy bao stir-fried tofu and veggies steamed rice steamed greens chinese broccoli and mushrooms tofu in hot black bean sauce elizabeth chong’s wuxi sauce with tofu and veggies eggplant in sweet thick syrup fried rice fresh lychees

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Specialty shopping list tempeh (fermented soybean cake) tamari (a dark, rich, soy sauce, produced mostly from soybeans but using a small amount of wheat) chinese cooking wine

chinese greens – pak choy or bok choy, tatsoi, pe-tasi (different members of the chinese cabbage family), gai lim or gai lan (Chinese broccoli)

dark mushroom soy sauce hoisin sauce wood ear mushrooms chilli bean paste star anise

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Chinese is one of the most popular takeaways in Australia and I reckon there are more Chinese restaurants than any other in Australia. My first takeaway experience was Chinese and my first restaurant experience was at a Chinese restaurant in Melbourne’s Chinatown one New Y ear’s Eve. I don’t know whether I was more excited about the hot towels given to us on arrival, the huge lazy Susan, or being allowed to stay up till midnight! 121

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vegetarian san choy bao A delicious and colourful starter which can also double as a main meal. As with all Chinese cooking, have everything chopped and ready to go before starting to cook.

INGREDIENTS 2 serves (2 leaves each) 4 whole crisp lettuce leaves 1 tablespoon peanut oil ⁄2 –1 red chilli, deseeded and chopped (or use 1⁄4 teaspoon chilli flakes) 1

1 garlic clove, grated 1 small knob ginger, peeled and grated 200 grams tempeh, diced into 1 cm cubes (or use firm tofu) 2 tablespoons tamari (or soy sauce) 1 tablespoon Chinese cooking wine 3

1 ⁄2 (100 grams) red capsicum, diced 3

⁄4 cup (100 grams) peas

100 grams (8–10) mushrooms, diced 2 spring onions, chopped (both green and white ends) 2 tablespoons black bean sauce handful fresh coriander, chopped 1 tablespoon sesame seeds sweet chilli sauce, to serve

⁄4 cup (100 grams) fresh corn

METHOD Place lettuce leaves on a big serving platter or individual plates. Heat wok and when hot add oil, chilli, garlic and ginger and sauté for a minute. Add tempeh, tamari and Chinese cooking wine and stir-fry on high for 2 minutes, or until cubes start to brown. Add corn, red capsicum, peas, mushrooms and spring onions and stir-fry for 2 minutes. Add black bean sauce and coriander and continue to cook on a high heat or until everything is cooked through. Sprinkle with sesame seeds. To eat, spoon mixture into lettuce leaves and roll up and eat with your hands. 122

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INGREDIENTS 2 serves 1 tablespoon peanut oil 1 garlic clove, chopped ⁄2 –1 red chilli, chopped (or use 1⁄4 –1⁄2 teaspoon chilli flakes)

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1 onion, sliced 300 grams firm tofu, diced or sliced 2 tablespoons tamari (or soy sauce) 300 grams mushrooms, carrots, red capsicum, julienned 2 tablespoons Chinese cooking wine 1–2 bunches bok choy, washed, stalks removed and roughly chopped 40 grams cashews, left whole or roughly chopped 2 teaspoons cornflour (optional) 1 tablespoon cold water (optional) 1 teaspoon sesame oil 2 spring onions, chopped (both green and white ends)

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stir-fried tofu and veggies This is one of the first Chinese dishes I ever learnt to cook, and it’s now a regular weekly meal because it’s so quick and easy to whip up. It should be mandatory that everyone masters this dish! The ingredients are a moveable feast so you can mix up the taste and texture each time you cook it.

METHOD Heat oil in wok and add garlic, chilli and onion and fry off until aromatic, about 2 minutes. Add tofu and tamari and stir-fry until golden, about 2 minutes. Add mushrooms, carrots, red capsicum and Chinese cooking wine and stir-fry on high for a further 2 minutes. Add bok choy and cashews and stir through. Allow to cook for 1 minute. If there is any liquid at the bottom of the wok, mix together cornflour and cold water and stir through for a minute. Remove from heat. Drizzle with sesame oil and sprinkle with spring onions before serving on a bed of rice or with a drizzle of sweet chilli sauce. 123

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steamed rice Stea med rice is so easy to make and once you’ve done it a few times you will realise there is no need for a rice cooker – which just takes up too much space in the cupboard!

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INGREDIENTS 2–4 serves 1 cup white rice 11⁄2 cups water

METHOD Place water and rice in a heavy-based saucepan and bring to the boil. Keep boiling on high for several minutes until pockets of air form all around the edge of the saucepan and appear across the surface of the rice. Turn heat down to low, cover, and cook for 12–15 minutes. Do not lift the lid but allow rice to stand for a further 10–15 minutes before serving. Can be eaten with any or all dishes!

steamed greens This is the simplest of dishes but never fails to satisfy me. Colourful and crunchy, sometimes I’ ll just sit down to a big plate of greens all for me!

INGREDIENTS Use a combination or choose just one from the bunch. Choices include: gai lim (or gai lan – Chinese broccoli), bok choy, pak choy, pe-tasi, tatsoi (Chinese cabbage), snow peas – keep whole but remove string or any woody stalks. sesame oil sesame seeds

METHOD Steam for 2–3 minutes, or plunge greens into a saucepan of boiling water and return to the boil. Drain. (The worst thing you can do is overcook these veggies as they will lose their vibrant colour, taste and texture. If anything, undercook them.) Transfer greens to a warmed plate.

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Drizzle with sesame oil and sprinkle with sesame seeds.

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INGREDIENTS 2 serves 50 grams mushrooms (wood ear is a good mushroom for this dish but other mushrooms can be used: champignons, button, thinly sliced king brown, shiitake, Portobello or button) 1 tablespoon peanut oil 2 cloves garlic, crushed 1 small bunch Chinese broccoli (gai lan), chopped (or 100 grams snow peas) 2 tablespoons dark mushroom soy sauce 2 tablespoons rice wine 1 teaspoon cornflour

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chinese broccoli and mushrooms This dish works both as a dish within a feast or a meal on its own served on a bed of rice.

1 tablespoon cold water 1 teaspoon sesame oil sprinkling sesame seeds

METHOD If using wood ear mushrooms, soak in hot water for about 10 minutes. They will double in size. Chop into bite-size pieces. In a wok, heat oil and stir-fry garlic and Chinese broccoli for about 30 seconds. Toss in mushrooms, dark soy sauce and rice wine and bring to the boil. Mix cornflour and cold water and add to wok and cook until liquid thickens – about a minute. Remove from heat. To serve, drizzle with sesame oil and sprinkle with sesame seeds.

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tofu in hot black bean sauce If you think tofu is boring or hard to cook, think again! The wonderful thing about tofu is that is absorbs the flavours around it, and these flavours are fabulous.

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INGREDIENTS 2 serves 300 grams firm tofu, cubed boiling water (to cover tofu) 1 tablespoon peanut oil 1–2 cloves garlic 1–2 teaspoons freshly grated ginger ⁄4 cup boiling water

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1–11⁄2 teaspoons chilli bean paste 1 tablespoon hoisin sauce 11⁄2 tablespoons black bean sauce 4 spring onions, chopped diagonally

METHOD Place tofu in a large bowl and cover with boiling water. Cover and set aside. Warm wok before adding oil and heating. Sauté garlic and ginger for a minute over a medium heat. Add boiling water, chilli bean paste, hoisin and black bean sauce and simmer for a couple of minutes. Drain tofu and add to wok, stirring to coat evenly. Add spring onions and cook for a couple more minutes until everything is hot. Serve with steamed rice and steamed green vegetables.

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elizabeth chong’s wuxi sauce with tofu and veggies In Elizabeth Chong’s cookbook Tiny Delights, she has a recipe for Wuxi Spare Ribs. I use the sauce for tofu and veggies and it works just as well. I love these flavours, especially with the star anise. It has a really intense flavour. Thanks to Elizabeth for allowing me to include her delicious sauce in this book.

INGREDIENTS 200 grams firm tofu, chopped into cubes 200 grams mushrooms, chopped into quarters 100 grams red capsicum, chopped into chunks 20 grams cashews, roughly chopped 1 bunch bok choy, washed well and roughly chopped (or snow peas)

Sauce ⁄4 cup dark soy sauce

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2–3 tablespoons sugar ⁄2 teaspoon cloves

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1 star anise ⁄4 teaspoon salt

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small knob of ginger, grated 2 spring onions, chopped both white and green ends) ⁄4 cup water

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2 teaspoons sesame oil steamed rice

METHOD Place all the sauce ingredients in a saucepan and simmer for a few minutes. Add tofu and stir so it’s evenly coated with the sauce, and cook for a few minutes. Add mushrooms, red capsicum and cashews and cook for a few minutes more. Meanwhile, in a separate pot, lightly steam bok choy. Once cooked and drained, drizzle with sesame oil and serve on the side. Place tofu and veggies on a bed of steamed rice.

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INGREDIENTS 2 serves ⁄4 cup peanut oil

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small knob of ginger, grated 2 garlic cloves, grated 400 grams eggplant, chopped into chunky sizes

Sweet thick sauce 2 tablespoons soy sauce 2 tablespoons Chinese cooking wine 1 tablespoon vinegar 1 tablespoon sugar

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eggplant in sweet thick syrup Eggplant does soak up a lot of oil so while this is seriously delicious just watch the portions.

1–2 teaspoons chilli bean paste, add carefully and to taste! (You can use sambal oelek or harissa but in smaller quantities than chilli bean paste)

METHOD In a small bowl make sauce by combining soy sauce, Chinese cooking wine, vinegar, sugar and chilli bean paste and stir until sugar has dissolved and ingredients are well mixed. Set aside. Warm half the oil in a heavy-based saucepan and over a medium heat sauté ginger, garlic and eggplant for a few minutes or until golden, stirring often. Add more oil if needed. Add sweet, thick sauce to saucepan and stir so eggplant is well covered. Add any remaining oil (from original 1⁄4 cup) and cook uncovered on a low-medium heat for about 15 minutes until eggplant has absorbed almost all of the syrupy sauce. Serve as part of a Chinese feast.

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fried rice As kids we called this dish fried lice. It made me smile then and it makes me smile today – so it seems not all of us have grown up!

INGREDIENTS 2 serves 2 eggs, lightly beaten 1 tablespoon peanut oil 1 clove garlic, chopped finely or grated ⁄4 teaspoon dried chilli flakes, or a small amount of fresh chilli, finely chopped

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1 small knob of ginger, finely chopped or grated 1 onion, finely diced

Don’t just save this dish for a Chinese feast. It’s a great way to use old rice and whatever veggies are left over in the crisper at the end of the week. Remember to have everything sliced and diced before you start. Fried rice is usually the last dish served before dessert in a Chinese banquet.

200 grams firm tofu, chopped into bite-size pieces 1 tablespoon tamari or soy sauce 2 cups of veggies, diced (red capsicum, carrot, mushrooms, peas, corn) 1 tablespoon Chinese cooking wine 2 cups day-old rice 4 spring onions, cut diagonally (both green and white ends) 50 grams bean shoots 1 tablespoon sesame seeds 1 tablespoon sesame oil

METHOD Warm wok over a low heat. Pour the eggs into the wok and gently swirl around the lower part of the wok so they form a thin layer and cook for a couple of minutes. Using a spatula, carefully flip omelette and cook for 1 minute on other side. Remove omelette from wok, roll up and cut into thin strips. Set aside and keep warm. Heat oil in the wok before adding garlic, chilli, ginger and onion. Stir-fry for about 5 minutes over a medium heat or until onion starts to soften but not brown.

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Add tofu and tamari (or soy sauce) and stir-fry over a medium heat for 2 minutes or until golden brown. Add veggies and Chinese cooking wine and stir-fry over a medium heat for 2 minutes. Add the rice and spring onions and stir-fry over a medium heat for about 2 minutes until thoroughly mixed and rice is warmed through and starting to brown and crisp. (Stir constantly so rice doesn’t stick to wok and burn.) Take off heat and transfer fried rice to bowls. Serve topped with chopped egg, bean sprouts, a sprinkling of sesame seeds and a drizzle of sesame oil. Drizzle with a little more tamari or soy sauce and sweet chilli sauce, according to taste.

INGREDIENTS Per person 4–5 fresh lychees, peeled squeeze fresh lime juice fresh mint, chopped passionfruit pulp (optional)

METHOD Place peeled lychees in a bowl, drizzle with lime juice and add fresh mint. Delicious with fresh passionfruit pulp.

Peel the thin red skin to reveal the pearly white, naturally sweet and juicy flesh. Chew carefully as there is a shiny brown seed inside which is toxic and best not eaten!

fresh lychees You can buy lychees canned in syrup but they are very sweet. I prefer the fresh variety. When choosing fresh lychees, go for bright red ones. The outside shell starts off scarlet red but loses its colour several days after harvesting – so that’s a good indicator of freshness. 131

burgers

lentil and spinach burgers gabriel gaté’s pumpkin, pea and walnut patties chickpea burgers sweet potato and macadamia patties zucchini fritters sweetcorn fritters red kidney bean burgers cheesy rice burgers thai tofu burgers rösti

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Specialty shopping list amaranth – for coeliacs (a grain to replace wheat)

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There are so many fabulous ingredients – vegetables, grains, nuts, herbs and spices – you can combine to turn the hu mble burger into something a mazing. And these days there are so many different types of bread rolls and buns – even English muffins – you can use, not to mention the many different condiments and toppings like guaca mole, salsas and sauces. Don’t forget to add lots of fresh ingredients to your toasted or fresh bread rolls, like lettuce, tomato slices, red onion rings, mushrooms, grated or thinly sliced beetroot and grated carrot. But the key ingredient is a non-stick frypan so you can cook burgers without adding fats so they then become a truly healthy option. 135

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lentil and spinach burgers Lentils always remind me of Neil from the off-beat early 1980s UK TV series The Young Ones. He cooked a big pot which exploded and covered the kitchen in a layer of disgusting brown gunk. Lentils cop a lot of unfair publicity but they are very nutritious and versatile, not to mention cheap. Use egg rings to give these burgers a perfect shape or simply shape them using your hands.

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INGREDIENTS 8 burgers 3

⁄4 cup dry green-brown lentils

21⁄4 cups water 1 tablespoon oil 1 onion, diced 1 garlic clove, diced ⁄4 teaspoon chilli flakes (optional)

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2 tablespoons tomato paste 1 ⁄2 cup almonds, roughly chopped

⁄2 cup breadcrumbs

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150 grams baby spinach leaves salt and pepper

METHOD Place lentils and water in a heavy-based saucepan and bring to the boil. Simmer for about 40 minutes or until all the water has been absorbed and the lentils are soft. In another heavy-based saucepan warm oil and add onion, garlic and chilli flakes, if using, and sauté for about 10 minutes or until onion is soft. Add tomato paste, almonds, bread crumbs, spinach leaves and cooked lentils, and cook over a low heat until spinach leaves have wilted. Transfer mixture to a blender and pulse a few times until mixture is well combined and crumbly. Rest in fridge for about 30 minutes. Warm a heavy-based non-stick saucepan. Fill egg rings with mixture and cook on low for 5 minutes before carefully flipping and cooking other side for 3 minutes. Season to taste. Serve with a tomato chutney and salad, in a bun, or not!

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INGREDIENTS 6 patties 200 grams pumpkin, peeled 1 tablespoon olive oil

2 tablespoons roughly chopped walnuts

sea salt

2 tablespoons coriander leaves, chopped (or 1 tablespoon mint leaves, chopped)

freshly ground black pepper

2 tablespoons sesame seeds

1 tablespoon plain flour ⁄2 teaspoon curry powder

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⁄2 cup cooked peas

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2 lemon wedges, to serve

METHOD Preheat oven to 220°C. Toss pumpkin in olive oil then tip into a lined baking tray. Bake for about 15 minutes or until very soft. Remove from the oven and set aside until cool. Roughly mash the cooked pumpkin and stir in flour, curry powder and a little salt and pepper. Mix until well combined. Stir in the cooked peas, walnuts and herbs, divide the mixture into 6 and shape into small patties.

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gabriel gaté’s pumpkin, pea and walnut patties I wish I could claim this wonderful recipe as mine but it comes from Gabriel Gaté’s book Recipes for a Great Life and he has very kindly let me include it here. My husband cooks this often, so there are no excuses, boys!

Carefully roll the patties in sesame seeds, pressing slightly so they stick. Lower the oven temperature to 180°C. Place patties on a lined oven tray and bake for about 15 minutes or until golden brown. Serve with lemon wedges and a salad or roast veggies.

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chickpea burgers

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INGREDIENTS 4 large or 8 small burgers 11⁄2 cups (400 gram tin, drained) cooked chickpeas 4 spring onions, chopped (green and white ends) ⁄3 cup (50 grams) cashews

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These can be whipped up in minutes so always make sure you have a tin of chickpeas handy to quickly satisfy ru mbling tu mmies.

⁄2 cup fresh coriander, chopped

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1–2 teaspoons curry powder 1 teaspoon ground cumin (or replace curry powder and cumin with a couple of teaspoons of chermoula mix from p. 96, Middle Eastern section) polenta or semolina for coating (optional) 1–2 tablespoons peanut or bran oil for pan frying (optional)

METHOD Place all ingredients in a food processor (except polenta/ semolina and oil) and blend for 2 minutes. Transfer mixture to a mixing bowl. Using your hands form mixture into balls, then gently press into burger shapes. If using, roll the burgers in polenta and coat evenly. Warm a heavy-based saucepan with a little oil, or use a nonstick pan. Cook burgers for 4–5 minutes on each side or until browned and warmed through. Serve on a bed of white rice with steamed greens and some mango chutney or sweet chilli sauce.

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INGREDIENTS 8–10 patties 300 grams firm tofu, drained and roughly chopped ⁄2 cup macadamia nuts, roughly chopped

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200 grams sweet potato, peeled and grated 4 spring onions, roughly chopped (green and white ends) 2 garlic cloves, roughly chopped 4 tablespoons plain flour 1 egg, lightly beaten

METHOD

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sweet potato and macadamia patties These patties have a tropical feel to them so slip into a sarong, crank up the heat and enjoy!

Place tofu, macadamias, sweet potato, spring onions and garlic in a food processor and blend until well mixed. Transfer to a large mixing bowl. Add flour and stir until well combined. Add egg and stir until well combined. Form mixture into patties, according to the size you like. Warm a non-stick frypan and cook patties over a medium heat for approximately 4 minutes before flipping and cooking other side. Cook patties in stages, so the pan is not over-crowded. Alternatively, microwave patties for 3 minutes on high. Serve with a salad along with sweet chilli sauce or ginger jam.

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zucchini fritters

INGREDIENTS 8 fritters 2 medium-sized zucchini (400 grams), grated 1 cup (200 grams) cooked brown rice ⁄2 cup (80 grams) pine nuts (or walnuts)

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I love the light, lemony flavour of these fritters.

1 garlic clove, diced 1 tablespoon capers zest of 1 lemon fresh basil, finely chopped (or parsley) 1 egg, lightly beaten 3 tablespoons flour oil spray, for cooking (optional) To serve salad

METHOD Gently squeeze moisture from grated zucchini with your hands. Place zucchini in a medium-sized bowl, add all other ingredients and mix well. Warm a non-stick frypan (or a griddle lightly sprayed with oil). Place egg rings in frypan and fill with mixture. (Don’t overcrowd the pan.) Cook over a low heat for 5 minutes on each side. Serve with a salad.

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INGREDIENTS 7–8 fritters 11⁄2 cups (250 grams) corn kernels (2–3 fresh cobs)

To serve

1 red onion, finely diced

sweetcorn relish

1 garlic clove, finely diced

salsa or salad

sour cream

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sweetcorn fritters Easy. Sweet. Delicious.

fresh parsley, finely chopped 1 teaspoon ground cumin 2 teaspoons ground coriander 3 tablespoons plain flour ⁄2 teaspoon baking powder

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1 large egg, lightly beaten oil spray, for cooking (optional)

METHOD Place all ingredients into a mixing bowl and stir until well combined. Warm a non-stick frypan (or a griddle lightly sprayed with oil). Place egg rings in frypan and fill with mixture, ensuring you don’t overcrowd the pan. Cook over a low heat for 5 minutes on each side. Serve with a little sour cream, sweetcorn relish and a salad.

Other flavours to try include 1/2 teaspoon ground turmeric and 1 teaspoon curry powder, or add 2 teaspoons of chermoula mix.

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red kidney bean burgers These burgers are so delicious that even the most devout meat-eaters will love them!

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INGREDIENTS 1 tablespoon oil 1 onion, finely diced 1 garlic clove, finely diced ⁄4 teaspoon chilli flakes (optional)

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⁄2 (100 grams) red capsicum,

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finely diced 2 tomatoes, deseeded and diced

1 x 400 gram tin red kidney beans, drained 90 grams breadcrumbs – approx 2 slices of stale bread, processed (or, if coeliac, about 1 cup amaranth) 1 egg, lightly beaten 3 tablespoons plain flour salt and pepper

1 tablespoon tomato paste fresh oregano (or parsley), roughly chopped

METHOD Warm oil in a heavy-based saucepan and add onion, garlic, chilli if using, and capsicum and sauté for about 10 minutes, or until softened. Add tomatoes, tomato paste and oregano and cook for a further couple of minutes until softened. Remove from heat. Transfer to a large mixing bowl, or if you want a smoother consistency transfer mixture to a blender and pulse a few times. Place kidney beans and breadcrumbs in a food processor and blend until crumbly. Add bean and bread mixture to tomato mixture in the mixing bowl and stir until well combined. Stir in egg, cover and sit mixture in fridge for about 30 minutes. Heat non-stick frypan. If using a grill, brush with oil. Place egg rings on frypan and fill, gently compressing mixture. Cook on a low heat for 5 minutes on one side until golden brown, then flip and cook for a further 3 minutes. Serve with tomato sauce or guacamole and salad, with or without a bread roll, bun or toasted English muffin.

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INGREDIENTS 12 burgers 2 cups (280 grams) day-old cooked medium white rice (or leftover risotto) 1 cup (90 grams) mozzarella cheese, grated ⁄2 cup (15 grams) parsley, chopped

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100 grams (1⁄2) red capsicum (or use any other veg: peas, corn, chopped zucchini) 80 grams breadcrumbs (approx 2 pieces of stale bread, processed) 12 eggs, lightly beaten ⁄4 cup peanut or bran oil, for frying

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METHOD Place all ingredients except the oil in a bowl and mix well. Using your hands, form 12 balls.

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cheesy rice burgers This is a great way to use up leftover rice (and you can even mix your rices – brown, white, long or short grains!). It is inspired by the delicious arancini – fried risotto balls, which originate in Sicily. These are fun to make because they are squishy – and my nieces and nephew love making them for that reason!

Heat oil in a heavy-based frypan until a small piece of bread sizzles or small bubbles form at the base of a wooden spoon placed in the centre of the pan. Place a few balls at a time into the pan (don’t overcrowd) and gently press down into a burger shape, or, for a perfectly shaped burger, place several egg rings in the frypan, then place a ball in each one and gently press down so the ball flattens and fills the ring. Cook for 4–5 minutes on each side or until golden brown and crispy. Drain on paper towel before serving with a crunchy green bean and semi-sun dried tomato salad.

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thai tofu mini burgers with banana dipping sauce These are wonderful with their lovely Thai flavours which the tofu carries beautifully.

INGREDIENTS 10 burgers 400 grams firm tofu

Dipping sauce

1 cm knob ginger

1 large ripe banana

1 red chilli, de-seeded

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1 lemongrass stalk

2 tablespoons sweet chilli sauce

fresh coriander, chopped 1 egg

⁄4 cup lemon juice

fresh coriander, chopped

plain flour, for coating

METHOD Blend burger ingredients (except flour) for approximately 3 minutes until a crumbly mixture is formed. Put mixture in fridge for 30 mins. Meanwhile, make banana dipping sauce by putting all ingredients in a small blender and processing. Adjust to taste. Form burger mixture into mini burger size and lightly dust with flour. (Don’t make them too thick or they won’t cook through evenly.) Warm oil in a heavy-based frypan and fry until golden brown, approximately 3–4 minutes on each side. Serve with dipping sauce and steamed yard beans (the long green beans sold at Asian groceries) or green beans.

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2 tablespoons sesame seeds 1 tablespoon poppy seeds ⁄4 cup (50 grams) gruyere cheese (or parmesan), grated 3

sea salt and ground pepper, to taste 1 tablespoon oil 1 onion, finely diced 1 clove garlic, finely diced

fresh parsley, finely chopped

METHOD Use leftover boiled potatoes or boil whole potatoes for approx 15–20 minutes until just tender. Test with a skewer. (Be careful not to overcook.) Allow to cool completely. (Several hours or overnight.) Gently pull or peel off skin (although I often leave the skin on). Grate potatoes into a mixing bowl. If potato has a ‘longer’ side, grate along that line so you have longer shreds of potato. Place grated potato in a mixing bowl along with sesame seeds, poppy seeds, cheese, parsley and season with salt and pepper. Stir gently. Warm oil in a heavy-based frypan, add onion and garlic and gently sauté until softened but not golden. Add to potato mixture in bowl and stir gently. Using your fingers place mounds of mixture on frypan and press down gently – don’t overcrowd pan – and cook over a medium heat for about 5 minutes before carefully turning over.

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rösti Rosti originally hails from Switzerland and is a dish consisting mainly of potatoes. Traditionally it was eaten as a breakfast by farmers but today it’s served all over the world as an accompaniment to main meal dishes. I still think it can stand alone as a meal, and I love its simplicity – grated and shallow fried potatoes in the shape of a flat pancake. Boiled potatoes need to cool completely before preparing the rosti so cook potatoes the night before and store in the fridge for an extra fast meal. :

4–5 (500 grams) potatoes

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INGREDIENTS 6 rösti

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Y ou can add ingredients to create your own version – a poached egg on top or a dollop of apple puree are both lovely additions.

Serve with horseradish cream, tomato sauce and a salad, a fried egg or apple sauce. Whatever takes your fancy.

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spuds

mushy peas mushroom zucchini and capers tomato and olive sauce aussie spud aglio olio spicy beans guacamole red salsa sweet potato dessert spud

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Like pizza, delicious healthy toppings for baked spuds and sweet potatoes are only limited by your imagination … but here are some spudalicious suggestions. And talk about fast food, especially if you cook the spuds in the microwave. 149

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Which potatoes are best for baking? If baking, choose potatoes described as ‘floury’ – low in moisture and sugar but high in starch. Varieties include Coliban, Sebago and Spunta – but just ask your grocer or read the information at supermarkets, which generally states which spud is good for what.

How to cook potatoes Bake a large potato at 200°C for 1–11⁄2 hours for a crusty skin. For a soft skin (perfect for kids), wrap in foil before cooking. Microwaving potatoes is fast and convenient. Prick each potato several times with a fork and place on a microwave-safe dish in microwave. Turn the potatoes halfway through cooking. Each microwave is different but here is a guide to cooking times: 150 gram potato microwave on HIGH for 4–5 minutes, allow to stand for 2–3 minutes.

250 gram potato microwave on HIGH for 6–7 minutes, allow to stand for 4–5 minutes.

200 gram potato microwave on HIGH for 5–6 minutes, allow to stand for 3–4 minutes.

300 gram potato microwave on HIGH for 7–8 minutes, allow to stand for 4–5 minutes.

If you are cooking more than one potato, weighing a total of 500 grams, cook for 10 minutes, allow to stand for 3–4 minutes. Sweet potatoes require approximately half the cooking time of potatoes, so a 200 gram sweet potato needs only 21⁄2–3 minutes, turned over halfway through cooking. Once cooked, cut a cross into the spud and top with your favourite fillings.

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Cook 150 grams (11⁄2 cups) peas in boiling water with several chopped mint leaves. Drain but return peas to warm saucepan and mash. Add 2 teaspoons butter, several good grinds of salt and pepper and 20 grams slivered almonds and mix before topping on spuds.

Warm a little oil in a heavy-based saucepan. Add 2 cloves of crushed garlic and 6 button mushrooms sliced thinly (approx 250 grams) and sauté over a low heat until softened, about 5 minutes. Add 20 grams (2 tablespoons) pine nuts, 50 grams soft goat’s cheese and a sprinkling of freshly chopped parsley and stir until all the ingredients are well combined.

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mushy peas The following recipes provide toppings for two serves.

mushroom

Warm a little oil in a heavy-based saucepan before adding 1 medium zucchini grated (approx 250 grams), 2 tablespoons capers, 20 grams walnuts (or pine nuts or slivered almonds), zest of half a lemon, a sprinkling of freshly chopped parsley, salt and pepper. Cook over a low heat for 10 minutes, or until zucchini has softened.

zucchini and capers

Sauté a diced onion in a little oil until softened. Add a 400 gram tin of tomatoes and 1⁄4 cup (50 grams) chopped olives and simmer on medium-high heat for 10 minutes, or until sauce is thick. Stir in some freshly chopped parsley and season with salt and pepper. Optional extra: a sprinkling of freshly grated parmesan.

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aussie spud aglio olio spicy beans

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Cook 11⁄2 cups (approx 200 grams) fresh or frozen peas and corn for about 5 minutes. Drain. Cover cooked spuds, then top with a dollop of sour cream, a sprinkling of chives and salt and pepper. (Kids might prefer a fingerful of grated mozzarella instead of sour cream.)

In a saucepan, over a low heat, warm 1⁄4 cup extra virgin oil, ⁄4 teaspoon chilli flakes, 2 cloves of finely chopped garlic and freshly chopped parsley. Season with salt and pepper. Optional extra: a sprinkling of freshly grated parmesan.

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Sauté a diced onion and finely chopped garlic in a little oil, add ⁄4 teaspoon chilli flakes and 1⁄4 teaspoon smoked paprika and cook for about 10 minutes, or until onion has softened. Add salt and pepper, 2 tablespoons tomato paste, 2 tablespoons water, a 400 gram drained tin of red kidney beans, and a sprinkling of freshly chopped parsley and cook for about 5 minutes over a low-medium heat to warm. A dollop of sour cream makes a lovely addition. 1

(If very short of time, in a saucepan over a low heat warm a 400 gram tin of baked beans with a splash of Worcestershire sauce and Tabasco for 5 minutes.)

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For the warmer months, cook potatoes and allow to cool before adding the following refreshing toppings. In a small bowl, mash one medium avocado (approximately 250 grams), and mix with 2 tablespoons lemon juice, a little lemon zest, a sprinkling of coriander, and several generous grinds of salt and pepper. A little wasabi can add a surprising hit!

In a small bowl, mix together 2 deseeded and diced tomatoes, 1 ⁄2 diced red capsicum, 1⁄4 diced red onion, a dash of Tabasco, freshly chopped coriander, squeeze of lemon juice, 1 tablespoon olive oil, salt and pepper. Mix well before topping on spuds.

In a small bowl, mix together 1⁄2 teaspoon cinnamon, 1⁄4 teaspoon nutmeg, 1⁄4 teaspoon ground ginger, 2 tablespoons currants, 1 tablespoon honey, 1 tablespoon brown sugar, and 1 tablespoon melted butter. Drizzle over sweet potato.

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guacamole red salsa sweet potato dessert spud And something sweet to finish with …

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Wakefield Press is an independent publishing company based in Adelaide, South Australia. We love good stories and publish beautiful books. To see our full range of titles, please visit our website at www.wakefieldpress.com.au.

Photograph: Gina Milicia and Channel Seven

Flip Shelton, writer, broadcaster and muesli maker, loves eating well and keeping fit. She is one of Kochie’s Angels on Sunrise, talks about food and TV on radio across Australia, and has written about travel and fitness for newspapers and magazines. Veg In follows the sell-out success of Flip’s first cookbook, Green: Modern vegetarian dishes.

Fancy dolmades, a or

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tempura vegetables

but don’t want to leave the house? Veg In is crammed with simple, healthy vegetarian alternatives to your favourite takeaway. Save cash and calories with over 100 recipes for delicious dips and drinks, scrumptious side dishes, magic main courses and dreamy desserts from India, China, Mexico, Japan, Greece, Malaysia and the Middle East. No need for a passport, or a drive in the car. Take your tastebuds around the world on a gastronomic journey, even while you Veg In.

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