#MeatFreeMonday Summer Vibes Lasagne – Zucchini, Pea and Pumpkin Lasagne: Family Food and Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

This is a fabulous book  – it is a book where you can feel the joy the inspired the food on these pages.

In the next few weeks I will be sharing with you a sample of the goodies these pages hold, starting with Summer Vibes Lasagne.

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

“Sometimes I get a little over-enthusiastic at the fruit and veg store, and by the end of the week I’m left with a fridge full of stuff I’m not quite sure what to do with. Pumpkins are the main culprit in our house – I’m always wooed by their reasonable price per kilo. And there’s ALWAYS a sad half-empty bag of peas lurking in the back of the freezer. This is an excellent way to turn those fridge/freezer nuisances into a tasty meal.” p24

200 g (1 1/3 cups) fresh or frozen peas
500 g (2 cups) fresh ricotta, well drained
200 g (2 cups) finely grated parmesan
large handful of basil leaves, roughly torn
finely grated zest and juice of 1 lemon
1 teaspoon dried chilli flakes
salt and pepper
½ butternut pumpkin, seeds removed, halved and peeled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
8 baby zucchini (a mix of green and yellow is prettiest)
1 tablespoon apple cider vinegar

Preheat the oven to 200°C (fan-forced).

Blanch the peas in a saucepan of salted boiling water for 1–2 minutes or until just tender. Drain.

Place the ricotta, parmesan, peas, basil, lemon zest and
chilli flakes in a food processor and blitz to roughly combine.
Season with salt and pepper, then cover and pop in the fridge
until needed.

Using a mandoline (be careful!) or a very sharp knife, thinly
slice the pumpkin into 3–5 mm thick slices.

Combine 1 tablespoon of honey and 1 tablespoon of olive
oil in a bowl.

Place a single layer of pumpkin in the bottom of a 22 cm
square (or similar) baking dish and drizzle with about one third
of the honey mixture. Spread with one-third of the ricotta
mixture. Repeat this process twice more, finishing with a layer
of the ricotta mixture.

Bake for 35 minutes or until the top is golden. Set aside to
cool slightly.

While the lasagne is cooking, thinly slice the zucchini with a mandoline or sharp knife into 3–5 mm thick ribbons. In a small bowl, mix together the vinegar, lemon juice and remaining honey and oil.
Top the lasagne with the zucchini, drizzle with the honey dressing and serve.

#MeatFreeMonday: Coconut Dahl – Lunch at 10 Pomegranate Street – Felicita Sala

Author and Illustrator: Felicita Sala

Publisher: Scribble 

Piccolo Angelo Photography (@piccolo_angelo_photography) 

 

Coconut Dahl

2 cups/400 g red lentils

1 tsp turmeric

2 Tbsp curry powder

3 tbsp coconut oil or ghee

1 litre/4 cups water

1 can of coconut milk

2 carrots

1 clove of garlic minced

1 tbsp grated ginger

3 tbsp tomato paste

2 tbsp salt

4 green onions

 

Finely chop the carrots and green onions.

Gently cook the vegetables in a large pot with the oil/ghee and a pinch of salt. Add the ginger, garlic, turmeric and curry powder. Stir for 1 minute.

Add tomato paste with a little water and stir some more. Add the lentils.  Add the water and simmer for 20 minutes.

Add the coconut milk and salt and simmer for another 15 minutes, stirring occasionally and adding  a little water if needed.

 

Serve with rice.

Serves 6-8

 

 

 

 

 

 

#MondayMunchies: Rumbledethumps – Pinch of Nom – Kate Alinson & Kay Featherstone

Pinch of Nom by Kate Allinson and Kay Featherstone is published by Bluebird, RRP $39.99 and isavailable in all good bookstores.

 

Rumbledethumps

Prep time: 10 mins | Cooking time: 40 mins | 162 KCAL per serving

 

When we asked our fantastic taste testers to review this recipe, the most asked question was, ‘But … what is rumbledethumps?’ Mostly heard of ‘Up North’, it’s a Scottish version of the Irish colcannon, or the English bubble and squeak. Why is it called Rumbledethumps in this book? Because were northerners, of course!p.176

 

Weekly Indulgence

V F GF

Serves 4

 

400g medium potatoes, peeled and diced

200g swede, peeled and diced

Low-calorie cooking spray

½ small onion, thinly sliced

125g green or white cabbage, thinly slices

Sea salt and freshly ground black pepper

1 medium egg yolk

40g reduced-fat cheddar, grated

Cook the diced potato and swede in a pan of boiling salted water until soft, then drain and set aside.

 

Preheat the oven to 200°C (fan 180°C/gas mark 6).

 

Spray a large frying pan with some low-calorie cooking spray and place over a medium heat. Add the onion and cabbage and cook for 3–4 minutes until they start to soften slightly, then add them to the cooked potato and swede and mash roughly with a fork or spoon. You want to leave it a bit chunky.

 

Season well with salt and pepper and stir in the egg yolk. Place in an overproof dish, sprinkle the grated cheese evenly over the top, and cook in the oven for 15–20 minutes, or until the cheese is melted and golden brown.

 

Remove from the oven and serve.

 

 

#MeatFreeMonday: Samosas – A Pinch of Nom – Kate Allinson & Kay Feathestone

When I first picked up this book and started flicking through the recipes to see what might catch my eye, I failed to notice “100 slimming home style recipes” noted on the front cover. The fact that these are calorie reduced meals did not detract me from exploring this book; the types of meals here are things I might make everyday – healthy home cooking choices. What a great book! I hope you find some, new favourites here too.

Pinch of Nom by Kate Allinson and Kay Featherstone is published by Bluebird, RRP $39.99 and is available in all good bookstores.

 

Samosas

Prep time: 10 mins | Cooking time: 15 mins | 151 KCAL per serving

 

Yes, you read correctly: samosas! Making a simple swap from pastry to tortilla wrap instantly brings down the calories. Filled with fresh ingredient, you’ll be reaching for these time and time again for fakeaway nights (served with our Super Simple Chicken Curry on page 58), or just as a snack.” p. 224

V F GF (use GF wraps)

Makes 6

 

2 medium potatoes, peeled and cut into 1 cm (½ in) dice

75g frozen peas

Low-calorie cooking spray

½ onion, diced

1 garlic clove, crushed

1 tsp grated root ginger

Generous pinch of chilli powder

½ tsp ground coriander

¼ tsp ground cumin

¼ tsp ground turmeric

½ tsp garam masala

30g spinach

Juice of ½ lemon

Sea salt

3 low-calorie tortilla wraps, cut in half

1 egg, beaten

Fresh coriander, to serve (optional)

Cook the diced potatoes in a pan of boiling salted water for 5 minutes, then drain. Cook the peas in boiling salted water and drain.

 

Preheat the oven to 200°C (fan 180°C/gas mark 6) and line a baking tray with some greaseproof paper or baking parchment.

 

Spray a pan with some low-calorie cooking spray and place over a medium heat. Add the onion, garlic and ginger and cook for 3 – 4 minutes until softened but not browned, then add the spices and cook for another minute. Stir in the cooked potato and mash it slightly with a fork or the back of a spoon before adding the uncooked spinach, lemon juice and peas. Add a pinch of salt and stir.

 

Brush the edges of the halved wraps with the beaten egg. Fold each half into a cone shape and seal the edge, leaving the top open to add the filling.

 

Divide the filling equally between the wraps, being careful not to over-fill them. If you do, you will not be able to seal them properly.

 

Brush the open end of the wraps with some more beaten egg, leave for 30–40 seconds, until it becomes tacky, then press the edges together firmly. You can use a fork to do this, but be careful not to rip the wrap. Arrange the samosas on the tray.

 

Brush each samosa with plenty of beaten egg, make sure the edges are sealed, then place in the oven for 10 minutes, or until they are golden brown.

 

Remove from the oven and serve warm. You can also allow to cool, wrap in baking parchment and freeze for another day.

 

Pretzels: Love Laugh Bake! Silvia Colloca

Love Laugh Bake

Love, Laugh, Bake! By Silvia Colloca, Published by Plum, RRP $39.00, Photography by Rob Palmer 

 

THE BREAD BASKET
PRETZELS
“If you have travelled around those magnificent lands in the north of Italy, right on the border with Switzerland
and Austria, you may have wondered if all of a sudden you had crossed the frontier! Fair enough too, as
the first language spoken up there is German, and the culinary traditions of the area borrow more from the
neighbouring countries than the rest of Italy. This is where local restaurants offer wonderfully rich cabbage and
pork stews, spaetzle soup, apple strudel and the much-loved pretzel to accompany pints of Weissbier.
The traditional recipe for pretzels is a tricky one. It’s not complicated but in order to achieve the unique chewy
crumb and bronzed caramelised crust you need one crucial ingredient: the very caustic and abrasive lye. It is
true that you only need it at 3% of its strength, but after reading that I would need to protect myself with
thick gloves and safety goggles and (knowing how accident prone I am) I had to come up with an alternative.
Using bicarbonate of soda may make some purists cringe, but I am very happy to say the pretzels taste divine
and my hands and eyes are burn free! ” (p.52)

PRE-FERMENT
375 ml (1½ cups) lukewarm water
2 teaspoons dried yeast
225 g (1½ cups) 00 or plain flour
1 tablespoon barley malt syrup

DOUGH
375 g (2½ cups) 00 or plain flour
40 g unsalted butter, softened
2 teaspoons salt
1 tablespoon bicarbonate of soda
2 tablespoons barley malt syrup
salt flakes, poppy seeds or sesame
seeds, to coat

To make the pre-ferment, mix all the ingredients together in a large bowl to
form a wet dough. Let it stand for 2 hours or until it looks very bubbly and has
doubled in size.

Add the flour, butter and salt to the risen ferment and knead for 6–8 minutes
or until smooth. Use a stand mixer fitted with a dough hook if you have one
handy. Cover the bowl with a damp tea towel and prove at room temperature
for 1½ hours or until more than doubled in size.

Line a large baking tray with baking paper. Gently scrape the dough out of the
bowl onto a floured surface and form into an oval shape. Cut it evenly into
eight pieces and roll each piece into a long thin rope. Twist the rope around to
form a pretzel shape and gently press the ends into place.
Place the pretzels on the prepared tray, leaving plenty of room for spreading.
Cover with a damp tea towel and rest at room temperature for 20 minutes.
The pretzels will grow by about one-third during this time.

Preheat your oven to 200°C.

Bring a large saucepan of water to the boil and add the bicarbonate of soda
and barley malt syrup. Working with a few pretzels at a time, drop them into
the simmering water for 1 minute on each side, then lift them out gently with
a slotted spoon back onto the tray. Sprinkle liberally with salt, poppy seeds or
sesame seeds and bake for 12–15 minutes or until golden. Remove and cool
on a wire rack for 30 minutes before eating.

MAKES 8

 

                  

Meat Free Monday: Vegetarian Pho – Fodmap Friendly – Georgia McDermott

FODMAP Friendly Cover

FODMAP Friendly by Georgia McDermott, Published by Macmillan Australia, RRP $34.99

“Vietnam is one of my all-time favourite travel destinations, and at least 70% of that assessment is a direct result of
the national dish, pho. While pho is traditionally made with a beef broth heavy in onion and garlic, I’ve created
an inadvertently vegan and advertently FODMAP-friendly version. Shiitake mushrooms add a necessary depth to the
broth, but you can adjust the amount if they are a trigger for you.” p.66

 

Vegetarian pho

Vegetarian pho
Serves 4
Pho broth
4 cinnamon quills
7 star anise
2 cloves
1 tablespoon peanut or
sesame oil
2 large carrots, roughly
chopped
1 large fennel, roughly chopped
(you can throw the fronds
in too)
10 g fresh ginger, peeled and
finely sliced
75 g fresh shiitake mushrooms,
sliced
4 tablespoons gluten-free tamari
2.5 litres water
a bunch of Thai basil, leaves picked, stems discarded
a bunch of Vietnamese mint, leaves picked, stems discarded

to serve
200 g firm tofu
1 large carrot, julienned
a bunch of bok choy
250 g rice noodles
fresh red chilli, finely sliced
lime wedges

 

1. Place a large saucepan over a medium heat, and dry-fry the cinnamon, star anise and cloves for a minute or two, or until fragrant. Add the peanut oil, chopped carrot and fennel and cook for a couple of minutes until it begins to sizzle. Add the ginger, shiitake and a splash of water, and continue to cook for another couple of minutes.
2. Add the tamari, and once it has reduced down and caramelised on the bottom of the pan, add the water. Place the lid on the pan and bring the broth to the boil. Add a handful of the herbs, reduce to a medium heat and cook for 20 minutes.
3. Meanwhile, in a medium frying pan over a medium heat, dry-fry the tofu, cubed or in slabs, and then pour over
a splash of tamari. Remove the pan from the heat.
4. Transfer the tofu to a plate, then rinse out the frying pan and return it to the heat. Gently cook the carrots and bok
choy with a splash of water until done. Remove from the heat.
5. Prepare the rice noodles as per the packet instructions.
6. To assemble, divide the noodles between four serving bowls and then arrange the tofu, carrot and bok choy on top. Ladle over the pho broth, and finish the bowls with some fresh chilli, herbs and wedges of lime.

Review: Fodmap Friendly – Georgia McDermott

For the digestive challenged 🙂 

FODMAP Friendly Cover

Fodmap Friendly

95 Delicious Gluten – Free, Mostly Vegetarian Receipes suitable for the Digestively Challenged.

Georgia Mc Dermott

Macmillan Australia

ISBN: 9781760555467

RRP $34.99

 

Description:

A low-FODMAP diet is the simplest and most effective way to manage irritable bowel syndrome (IBS) and a range of other dietary intolerances.

 

Georgia McDermott is one of the 15 per cent of Australians who suffer from IBS. She is also a passionate home cook. She set out to find a way of managing her symptoms and discovered the low-FODMAP diet. At the same time, she chronicled her journey and her cooking experiments on her phenomenally successful blog and on Insta (@georgeats).

 

Now, in her first book FODMAP Friendly, Georgia shares over 90 recipes that are not only delicious, but will help relieve the uncomfortable symptoms of an unsettled gut.

 

Georgia creates food for all occasions, from colourful salads and hearty dinners to gorgeous savoury bites and full-blown baking extravaganzas. Accompanied by all-new photography, these recipes – most vegetarian and sometimes pescetarian – are tried and tested by Georgia to ensure that taste is never sacrificed in the pursuit of feeling well and comfortable.

 

Whether you’re following a low-FODMAP diet, suffer from food intolerances or experience gut-health issues OR you simply love great-tasting food that’s also good for you, this book, bursting with deliciousness, is for you.

 

 

My View:

This book is an excellent resource with many recipes that will soon be on my daily meal plan. I will put my hands up – I am digestively challenged, reflux is not my friend. A low *FODMAP diet is one I am keen to try.

 

*FODMAP stands for Fermentable Oligo-, Di-, Mono-saccharides and Polyols – types of carbohydrates that some people find hard to digest. Common FODMAPs include:

Fructose: A simple sugar found in many fruits, vegetables and added sugars.

Lactose: A carbohydrate found in dairy products like milk.

Fructans: Found in many foods, including gluten grains like wheat, spelt, rye and barley.

Galactans: Found in large amounts in legumes.

Polyols: Sugar alcohols like xylitol, sorbitol, maltitol and mannitol. They are found in some fruits and vegetables, and often used as sweeteners.

 

Georgia states (p. 10): “Digestive issues are extremely personal, and everyone has nuanced reaction to food. For example, I don’t tolerate many gr4ains (FODMAP friendly or not) so I only eat them occasionally, If onion and garlic don’t bother you? Add them! If the thought of tomatoes makes you nauseous? Don’t eat them. Remember the whole point is to feel better.  If something doesn’t sit well with you acknowledge it, work around it and substitute other foods.  This book will hopefully provide you with ideas and inspiration to experiment with a way of eating that suits you.”

 

Sound advice. I am ready to experiment.