#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.

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

 

 

 

Meatless Monday – Corn and Zucchini Fritters: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Corn and Zucchini fritters

Serves 4

 

This recipe is our best-selling dish, hands down – it has icon status. In fact, I would go so far as to say that it generates about 20 per cent of our kitchen sales. We hope you like it as much as we do!” p.86

corn and zucchini fritters_smlCorn and zucchini fritters

4 cobs of fresh corn

olive oil

2 zucchini (courgettes), grated

1 red onion, finely diced

1/2 bunch of coriander (cilantro), leaves picked and roughly chopped

2 free-range eggs

150 g (5 1/2 oz/1 cup) self-raising flour

 

4 free-range eggs

2 firm, ripe avocados

juice of 1/2 lemon

200 ml (7 fl oz) Kasundi (page 49)

4 tablespoons sour cream

pea shoots or micro herbs,
to garnish

smoked salmon or fried bacon,
to serve (optional)

 

To make the corn and zucchini fritters, preheat the oven to 180°C (350°F). Place the corn cobs on
a baking tray, drizzle with a little olive oil and roast for 45 minutes. Allow to cool, then use a sharp knife to remove the corn kernels from the cobs.

 

Place the corn, zucchini, onion and coriander in a large bowl. Add the eggs and flour and mix well. Season with sea salt and freshly ground pepper.

 

Heat 200 ml (7 fl oz) of olive oil in a large heavy-based frying pan over high heat. Using an ice cream scoop, scoop balls of the fritter mixture and add to the hot oil. Gently press the fritters down with the back of the scoop to flatten them slightly. Take care, as the oil can spit.

 

Cook the fritters for 2 minutes on one side, then turn them over and cook for a further 2 minutes,
or until golden brown and cooked through. This amount of batter should make 12 fritters.

 

Poach the eggs for 2–4 minutes in a pan of simmering water (page 33).

 

Meanwhile, cut the avocados in half, remove the stones and then use a spoon to scoop the flesh
into a small mixing bowl. Add the lemon juice and season with salt and pepper. Use a fork to crush everything together and set aside.

 

To serve, spread 2 heaped tablespoons of kasundi over each plate and top with three corn fritters. Top with some avocado, a poached egg and some sour cream and garnish with pea shoots. Serve with a side of smoked salmon or fried bacon if the troops are hungry.

 

Poached Eggs

Serves 4

1 tablespoon vinegar

1 teaspoon sea salt

8 free-range eggs

Fill a wide saucepan or deep frying pan with water until about 10 cm (4 inches) deep. Add the vinegar and salt. Bring to the boil over medium–high heat, then reduce the heat so the water is just simmering.

Working with one egg at a time, crack the egg into a saucer or cup. Using a slotted spoon, stir
the simmering water in one direction to create a whirlpool. Holding the saucer as close to the water as possible, gently slide the egg into the centre of the whirlpool. Repeat with the second egg.

Cook for 2–3 minutes for a soft yolk or 3–4 minutes for firm. Remove the eggs with the slotted spoon and drain on a plate lined with paper towel. Repeat with the remaining eggs and serve everyone two eggs each with some toast.

 

 

Cook’s tips

Make sure your eggs are really fresh for poaching.

Cracking the egg into a saucer first lets you check the yolk is intact and gives you better control when sliding it
into the pan.

While the eggs are cooking, and between each serve, use a slotted spoon to skim any foam off the water.

Oven-baked Ratatouille: More Please – Manu Feildel with Clarissa Weerasena

more-please

Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99

Oven-baked Ratatouille

serves 4 as a main or 6 as a side

If you’re not a big fan of vegetables, I have a feeling this recipe from the south
of France will change your mind. Ripe vegetables are baked together with garlic and fresh herbs, and the result smells like summer.” (p.150)

 

Oven Baked Ratatouille

60 ml (2 fl oz/¼ cup) olive oil

4 brown onions, thinly sliced

4 garlic cloves, thinly sliced

2 tablespoons thyme leaves

3 large zucchini (courgettes)

3 Japanese eggplants (aubergines)

6 truss tomatoes

2 tablespoons coarsely chopped rosemary

sea salt and freshly ground black pepper

 

Preheat the oven to 200°C (400°F).

 

Place a frying pan over medium heat, add 1 tablespoon of olive oil and sauté the onion for about 15 minutes, or until lightly golden, reducing the heat a little if the onion begins to catch. Add the garlic and 1 tablespoon of thyme and cook for 2 minutes. Spread the onion mixture over the base of a large roasting tin.

 

Wash the veggies and cut them widthways into 1 cm (½ inch) thick slices. Tightly arrange the vegetables in rows over the onion base, starting with the zucchini, followed by the eggplant then the tomato. Gently push the slices out so they sit in a diagonal pattern, exposing some of the flesh. Drizzle with the remaining olive oil and sprinkle over the rosemary and remaining thyme. Season with salt and pepper and bake for 45 minutes, or until the vegetables are tender.

 

Baked Tomato and Tuna Risotto: One Handed Cooks – Allie Gaunt, Jessica Beaton & Sarah Buckle

Cover One Handed Cooks

One Handed Cooks

Allie Grant, Jessica Beaton and Sarah Buckle

Penguin Random House Australia

Viking

ISBN: 9780670079018

 

“Nothing beats a traditional risotto, but spending 20 minutes at the stovetop, stirring, just isn’t always possible. This baked version is still wonderfully creamy, but gives you time to relax and put your feet up, or more realistically help with homework or building that Lego masterpiece.” (p.230-231)

 

S e r v e s 2 a d u lt s , 2 to d d l e r s , 2 b a b i e s

P R E P T I M E 15 minutes

C O O K I N G T I M E 40 minutes

1 tablespoon olive oil

1 onion, finely diced

¼ leek, white part only, thinly sliced

1 clove garlic, crushed

1½ cups (300 g) Arborio rice, rinsed

1 tablespoon salt-reduced tomato paste (puree)

2 cups (500 ml) salt-reduced vegetable stock or homemade vegetable stock (see page 240)

400 g tin no-added-salt chopped tomatoes

1 carrot, coarsely grated

1 zucchini (courgette), coarsely grated

185 g tin tuna in spring water, drained

½ cup (40 g) finely grated parmesan (optional)

Small handful of flat-leaf parsley, finely chopped

 

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Heat the oil in a large, heavy-based ovenproof saucepan over medium heat. Add the onion, leek and garlic and cook, stirring, for 5 minutes or until softened. Add the rice and cook, stirring, for 1 minute. Add the tomato paste and stir to coat the rice.
  3. Add the stock, 2 cups (500 ml) water and the tomatoes to the pan and bring to the boil. Stir through the carrot, zucchini and tuna. Cover with the lid or two tight layers of foil. Bake for 30 minutes or until the liquid is absorbed and the rice is cooked through.

 

F U S S Y E AT I N G T I P If your baby is refusing to be spoon-fed, adapt the meal so you can offer it as finger food. This risotto, for instance, can be rolled into little balls that are easy to pick up and munch on.

S TO R A G E Keep in an airtight container in the fridge for up to 2 days. Alternatively, freeze individual portions in freezer bags or airtight containers for up to 2 months.

A L L E R G I E S / I N TO L E R A N C E S Gluten: use gluten-free stock. Dairy: omit the parmesan.

Tomato & Tuen Risotto

‘Extracted from One Handed Cooks by Allie Gaunt & Jessica Beaton with photography by Sarah Buckle, Viking, RRP$39.99