Broad Bean & Pea Salad with Freekeh & Yoghurt Sauce: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler

CrnrSmthSaladsPicklesImages and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.

 

Broad bean & pea salad with freekeh & yoghurt sauce

 

Broad bean

PREPARATION TIME

25 minutes, plus overnight soaking

COOKING TIME

25 minutes

SERVES

4

 

160 g (5½ oz/¾ cup) freekeh, soaked overnight

125 g (4½ oz) podded fresh peas

350 g (12 oz) podded fresh broad beans

60 ml (2 fl oz/¼ cup) olive oil, plus extra for drizzling over
the salad

1 large brown onion, thinly sliced

1½ tablespoons chopped dill, including the stems

juice of ½–1 lemon, to taste

⅓ cup picked dill and mint leaves, torn just before serving

ground sumac, for sprinkling (optional)

 

yoghurt sauce

200 g (7 oz/¾ cup) natural unsweetened yoghurt

2 garlic cloves, crushed

pinch of salt

pinch of chilli powder or  cayenne pepper

 

When it’s broad bean and pea season, you should eat them every day! This salad stars freekeh, a delicious, highly nutritious grain made from roasted green (early harvest) wheat. If you can’t obtain it, use barley, spelt or other grains instead.

This salad looks great on a large flat platter. You could also double the quantity and take it to a barbecue or picnic.” p.12

 

Bring a saucepan of salted water to the boil. Drain and rinse the freekeh, add it to the pan and cook for
6–8 minutes, or until the grains are just tender, but still retain their shape. Drain and set aside to cool.

Meanwhile, bring another saucepan of water to the boil. Blanch the peas for 1 minute, then remove
with a slotted spoon. Refresh them under cold water, drain well and set aside.

Bring the water back to the boil and blanch the broad beans for about 2 minutes. Drain, then refresh under cold water. When cool enough to handle, peel off and discard the outer skin. Set the broad beans
aside, keeping them separate to the peas.

Combine the yoghurt sauce ingredients in a bowl, mixing until smooth. Set aside.

Pour the olive oil into a frying pan large enough to hold the broad beans in one flat layer. Heat over medium–high heat. Add the onion, season with salt and pepper, then let it soften over medium–low heat
for 5–10 minutes, stirring now and then.

Turn the heat back up to high. Add the broad beans and stir-fry for 2–4 minutes, or until they turn golden brown. Add the chopped dill and turn off the heat.

In a mixing bowl, combine the fried broad beans and peas. Season with salt, pepper and lemon juice to taste.

To serve, spread the cooked freekeh on a platter, arrange the broad beans and peas on top and drizzle
with the yoghurt sauce. Finish with the torn dill and mint, a sprinkling of sumac, if desired, and an extra drizzle of olive oil.

The First of the Summer Veggies Have Been Picked

I love the summer garden – stone fruit, tomatoes, capsicum, coriander (cilantro), cucumber… and the obligatory tonne of zucchini – to eat, freeze, giveaway and pickle.

 

garden 24/11/017

 

Recently I have come across the most useful book: Cornersmith  Salads and Pickles – Alex Elliott-Howery and Sabine Spindler.

CrnrSmthSaladsPickles

This book is amazing, just what I need. I am not a naturally inspired salad maker – but I want to make inviting salads  and vegetable dishes that say eat me. It has recipes for yummy meals and guides for pickling and fermenting (good for the gut) which are great ways to store and use up our abundant seasonal fresh produce.

The Cornersmith way of eating sounds like a perfect match for me (and you): “The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein – a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt… Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you  eat.” 

 

https://www.murdochbooks.com.au/browse/books/cooking-food-drink/general-cookery-recipes/Cornersmith-Salads-and-Pickles-Alex-Elliott-Howery-and-Sabine-Spindler-9781743369234

 

 

 

Post Script: The Naked Vegan – Maz Valcorza

naked-vegan-cvr

The Naked Vegan

Maz Valcorza

Murdoch Books

ISBN: 9781743366233

 

 

Description:

There once was a nurse-turned-pharmaceutical sales manager who had always partied hard, chain smoked, eaten as many bacon sandwiches as she liked and exercised just enough to ‘stay fit’. One day, she decided to take up yoga (because it seemed like a great way to get a toned butt). Little did she know that this snap decision, made out of curiosity and vanity, would change her life forever, leading her on a journey to organic, plant-based, raw food health, one delicious bite at a time.

 

My View:

I picked up this book for several reasons – I wanted to learn more about vegan food options, ingredients, methods of preparation and because the cover of this book leapt out at me – the food photography here is so vibrant and enticing; the images look good enough to eat!

So what do raw food eating vegan’s eat? Nut and seed milks/mylks – yes I have heard of these and tried a couple of them – the book shows you how to make the milks at home – so much cheaper than buying ready made.  Salads – yes I expected to find these – but there are some really interesting ingredient combinations here – and the finished plates look so fresh and delicious.  Breads, crackers and wraps – all raw – a food dehydrator is needed to prepare these.  Super food smoothies- yes I love these! The breakfast section looks good – some foods were already on my radar –  “grawnola”, chia pudding, Acai Bowl, breakfast trifles…yum. Main meals – zucchini pasta (these seem to be very popular but you need a spiraliser for these sorts of dishes), a raw “stir fry”, dips, wraps, tacos, lasagne (raw), quiche – raw, pizzas- raw.

There are also some wonderful savoury and sweet condiment recipes, chilli jam (raw), sauces, and snacks and sides. (Berry chia jam is so trendy and so easy to make – you need to try this one!) And there are raw vegan cakes – the Choc Raspberry Cheezecake look incredible! And the Superfood Caramel Slice…divine!

 

Whilst vegan and raw foods are not necessarily my first options when I start to think about what to make for breakfast or dinner there are plenty of recipes here that I might enjoy and some I will try out…the recipes here are so fresh and vibrant even non vegans will get excited!

 

 

 

 

Chick Pea and Squash Salad – Deliciously Ella Everyday – Ella Woodward

Deliciously Ella Every Day

‘These recipes are from Deliciously Ella Every Day by Ella Woodward, published by Hachette Australia, RRP $29.99.’

 

CHICKPEA AND SQUASH SALAD

“This may sound simple but – trust me – it’s so much more than it seems. I first made this for a collaboration with a café in London and it was such a hit that I knew I had to share it with you all, too! It is a great simple dinner for one, or you can make a huge bowl of it to serve with friends alongside lots of my Black Bean Burgers.” (p.96)

 

Serves 1

 

For the salad

120g chunk of butternut squash

1 teaspoon paprika

1 teaspoon dried mixed herbs (I use herbes de Provençe)

salt and pepper

olive oil

80g chickpeas, drained and rinsed

½ teaspoon chilli powder

big handful of rocket (30g)

40g sun-dried tomatoes, chopped

 

For the dressing

1 tablespoon olive oil

½ tablespoon apple cider vinegar

½ teaspoon turmeric

1 teaspoon honey

Preheat the oven to 220°C (fan 200°C).

 

Peel the squash, then cut it into small bite-sized pieces. Place on a baking tray with the paprika, mixed herbs, a little salt and olive oil. Bake for about 30 minutes, until tender.

 

Place the chickpeas on a separate baking tray with the chilli powder, toss well to coat and bake for 20 minutes, until they’re firm but not too crunchy.

 

Mix all the dressing ingredients together, seasoning with a bit of salt and lots of pepper.

 

Once the chickpeas and squash have cooked and cooled, mix them with the rocket and sun-dried tomatoes, then pour on the dressing and toss everything together.

 

Tweak It

If you don’t have any squash then try using sweet potato instead, it tastes awesome in this.

 

DELCIOUSLY ELLA EVERY DAY

 

Post Script: Deliciously Ella Everyday – Ella Woodward

Deliciously Ella Every Day

Deliciously Ella Every Day

Ella Woodward

Hachette Australia

Yellow Kite

ISBN: 9781473633162

 

Description:

The new book by the record-breaking bestselling author of Deliciously Ella!

 

 

The Deliciously Ella way of eating isn’t about following a diet, it’s about enjoying delicious, natural food to help you look and feel your best. Luckily, Ella understands that nourishing your body with wholesome ingredients needs to fit in with your existing lifestyle and not feel like something difficult, which is why she has written this book – to help you make the right choice every time and start to glow from the inside out. With Deliciously Ella Every Day, her easy-to-make food will become a natural part of your life.

 

Ella’s much-awaited second book is packed with 100 more of her trademark simple yet tempting plant-based, dairy-free and gluten-free recipes. Be inspired by her quick weekday dinners, slow-cook comfort food designed to be shared, amazing colourful salads and incredible food to take with you when you’re on the go. Add to these a selection of easy yet delicious breakfast options and smoothies, an array of sweet treats and a variety of soothing drinks – and this may just be Ella’s best collection yet.

 

Featuring the top ten rules for living the Deliciously Ella way, lists to help you get organised, plus tips and tricks to help you get ahead, this is the cook book you’ve been waiting for to help you get your life and your health on track – with zero hassle.

 

 

My View:

You dont have to be a vegetarian to enjoy Ella Woodward’s recipes – variety is the key to healthy eating and Ella provides us with some colourful, tasty and easy recipes. Plant based eating has never been so simple or delicious.

 

This book is packed with healthy eating recipes for breakfast, lunch and dinner, snacks, smoothies, biscuits and truffles! As a very plain and boring salad maker, I love the choices this book offers. I don’t know about you but I grew up in an era where a piece of tomato, a limp lettuce leaf and some cucumber = salad; boring, unappealing and dull. This book gives me so many colourful, easy options that the word boring will never be applied to my salad making again! In particular I love the use of legumes and beans mixed into salads – making a tasty side dish or a hearty snack or the basis for a vegetarian meal. The Carrot Beetroot and Sesame Salad is easy and delicious and a favourite (and stores well in fridge for a few days), Chickpea and Squash Salad taste great (these two ingredients work so well together), Wilted Spinach and Black Bean Salad, this warm salad makes a quick vegetarian meal with the addition of quinoa or rice!

 

This book has so much to offer! (And did I mention the Chocolate Caramel Slices – the base made with almonds, pecans, dates and nut butter?)  YUM!