Review: Elly – Maike Wetzel

Elly

Maike Wetzel

Scribe

ISBN: 9781925849165

RRP $24.99

 

Description:

A missing child is a nightmare for any family. But what happens when they come back?

 

Eleven-year-old Elly is missing. After an extensive police search she is presumed dead, and her family must learn to live with a gaping hole in their lives. Then, four years later, she reappears. But soon her parents and sister are plagued by doubts. Is this stranger really the same little girl who went missing? And if not, who is she?

 

Elly is a gripping tale of grief, longing, and doubt, which takes every parent’s greatest fear and lets it play out to an emotionally powerful, memorable climax. It is a literary novel with all the best qualities of a thriller.

 

 

My View:

Sparsely written, staccato in style – a story of loss, grief, desperation and the longing for completeness, of family.

This is a quick yet powerful read; there is a darkness buried deep in our soul that is slowly pared back, revealed by the knife of grief and longing.  The sister and her desire to “claim”, reinvent a new sister, the family unit in its desperate need to believe that the “returned” child is their own, that child’s need for the comfort and completeness of “family”.

 

An extraordinary and unsettling read.

 

PS – the cover is perfect – subtle yet evocative.

#MeatFreeMonday – Butternut Pumpkin with Lemon Tahini and Miso Granola: Community (New Edition) – Hetty McKinnon

More pumpkin goodness fro you.

Community: New Edition

 Hetty McKinnon

Published by Plum

RRP $39.99,

Photography by Luisa Brimble

 

Sweet butternut pumpkin drizzled with earthy, lemon-scented tahini is a simple salad in itself. Here, I’ve taken this reliable dish to another level with the addition of savoury granola. Miso and chilli sauce bring the umami, and work in tandem with the maple syrup, resulting in a uniquely savoury granola with just a whisper of sweet. This recipe makes a lot of granola – perfect for gifting or keeping in the pantry for snacking and salad topping. It can be stored in an airtight container for several months. You can also vary the nuts and seeds: pumpkin seeds, walnuts, almonds, cashews would all work – just keep the ratios the same.“p205

 

Butternut Pumpkin with Lemon Tahini and Miso Granola

1 large butternut pumpkin (about 1.5 kg), peeled and cut into thick wedges
80–100 ml extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground coriander
handful of flat-leaf parsley leaves
sea salt and black pepper

LEMON TAHINI
90 g (1⁄3 cup) tahini
juice of ½ lemon
1 tablespoon extra-virgin olive oil
1 garlic clove, finely chopped
sea salt and black pepper

MISO GRANOLA (MAKES 3 ½ CUPS)
100 g (1 cup) rolled oats
½ cup shelled pistachios, roughly chopped
½ cup hazelnuts, roughly chopped
½ cup sunflower seeds
¼ cup sesame seeds
1 tablespoon fennel seeds
1 teaspoon sea salt
2 tablespoons white miso paste
2 teaspoons chilli sauce, such as sriracha, sambal oelek, gochujang (or use dried chilli flakes)
3 tablespoons olive oil
1 tablespoon maple syrup (or brown sugar)

 

Preheat the oven to 220°C.  Place the pumpkin on a baking tray, drizzle with the olive oil and scatter over the paprika, coriander and a generous amount of salt and pepper.
Using your hands, massage the oil and spices into the pumpkin pieces until they are well coated. Spread them in a single layer on the tray, and bake for 30–40 minutes, or until the pumpkin is tender, flipping over halfway through. Insert a knife or skewer to test for doneness.

For the lemon tahini, whisk together the tahini, lemon juice, olive oil and garlic until well combined. Season with salt and pepper.
Whisk in about 125 ml (½ cup) of water, a tablespoon at a time. The sauce will become thick – simply keep adding water and whisking until the mixture is the consistency of thickened cream.

For the miso granola, reduce the oven to 180°C and line a baking tray with baking paper. Place all the ingredients in a bowl and toss to combine. Spread the mixture onto the prepared tray and bake for 20 minutes, stirring once, until golden.
Allow to cool completely, then break the granola into smaller pieces using your hands.

To serve, place the pumpkin on a plate and drizzle with the lemon tahini. Top with 3–4 tablespoons of miso granola and finish with the parsley leaves.

Spiced Sweet Potato, Puy Lentils& Rocket with Honey-Roasted Walnuts: Community (New Edition) -Hetty McKinnon

This is a wonderful book for those who love to share their cooking, who love their veggies, for vegans (swap out the honey for maple syrup) and vegetarians too. It is autumn in Western Australia – a time when the garden is producing plenty of sweet potatoes – gold and purple and pumpkins – butternut and kent (and rocket) . I have loved discovering some wonderful recipes that showcase these  ingredients. I hope you love them too.

Community: New Edition

 Hetty McKinnon

Published by Plum

RRP $39.99

Photography by Luisa Brimble

“Sugar and spice and all things nice – this salad is exactly that. The natural sweetness of sweet potato combines perfectly with the warming spices of cumin, cinnamon and nutmeg. And the honey-roasted walnuts are nothing short of show-stopping. Make a double batch and keep them in a jar for snacking!” p83

Spiced Sweet Potato, Puy Lentils& Rocket with Honey-Roasted Walnuts

Serves 4

4 sweet potatoes (about 2 kg), peeled and cut into 2 cm cubes
2–3 tablespoons extra-virgin olive oil
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons ground cumin
½ teaspoon ground allspice
200 g (1 cup) puy lentils, rinsed
1 cup whatever soft herbs you have (such as mint, parsley, chervil, tarragon, chives, dill and/or coriander), finely chopped
2 cups baby rocket leaves
50 g parmesan, shaved
sea salt and black pepper

SWEET VINAIGRETTE

1 tablespoon honey
1 garlic clove, grated
2 tablespoons red wine vinegar
80 ml (1⁄3 cup) extra-virgin olive oil
sea salt and black pepper

HONEY-ROASTED WALNUTS

2 tablespoons honey
¼ teaspoon dried chilli flakes
½ teaspoon ground turmeric
pinch of sea salt
2 cups walnuts

 

Preheat the oven to 200°C. On a large baking tray, combine the sweet potato with the olive oil, nutmeg, cinnamon, cumin and allspice and season with salt and pepper. Roast for 25–30 minutes, or until tender and starting to turn golden. Bring a large pot of water to the boil, add the lentils and simmer over medium heat for around 20 minutes, or until the lentils are tender but still have a bite to them. Drain. To make the sweet vinaigrette, whisk together all the ingredients and season with salt and pepper. While the lentils are still warm, stir through the vinaigrette. To prepare the walnuts, combine the honey with the chilli flakes, turmeric, salt and just enough water to make a thick paste. Coat the walnuts in the paste and spread onto a baking tray. Roast for 15 minutes, or until the walnuts are crunchy and almost dry. The nuts will stay a bit sticky, which is fine. Combine half the herbs with the rocket, sweet potato and lentils and season well. To serve, scatter over the walnuts, the remaining herbs and the parmesan.