Showing posts with label dill. Show all posts
Showing posts with label dill. Show all posts

Friday, May 11, 2012

Caramelised Herb Pumpkin slices, Sauté Celery Zucchini and Cauliflower with fennel seed, Caramelised Red Onion, Mashed Potatoes with cream, Steamed Spinach.

Caramelised Herb Pumpkin slices
Cleaning out the refrigerator and using up all the bits and pieces is a challenge I love...I hope these recipes will inspire you to use your own imagination to create vegetables your family will be talking about at breakfast in the morning...
Sauté Celery, Zucchini and Cauliflower with fennel seed
  • Baked slices of pumpkin... slice thinly and rub into both sides, olive oil and heaps of herbs both fresh and dried... I have used here fresh parsley, coriander, mint and rosemary along with dried dill and black pepper... bake turning once until caramelised and golden brown.
  • Sauté celery, zucchini and cauliflower in a mixture of melted butter with a dash of avocado oil and fennel seeds until softened and cooked through.
  • Mashed potato and sweet potato with butter and cream.
  • Caramelised red onion with fresh ginger... cook very slowly some sliced red onion, heaps of fresh finely chopped ginger, a little brown sugar, a slosh of balsamic vinegar and a little olive oil... this cooking process takes about 20-30 minutes but worth it for intense sweet result.
  • Steam some spinach straight from the garden.
Caramelised Red Onion - Steamed Spinach - Mashed Potatoes with cream

Monday, March 5, 2012

Pumpkin & Rice Tart (with/without Prosciutto outer layer)

Pumpkin & Rice Tart

Pumpkin & Rice Tart with Tomato salad
Pumpkin is in great supply at the moment and so I am utilising it in as many different ways as possible. This recipe has been made with left over cooked rice and butter nut pumpkin...  As a meat variation line the heavy based pan with over lapping slices of prosciutto trimming to fit if necessary, at the beginning before adding the mix and this will become a crunchy outer tart layer....

  • Firstly slice up 6 spring onions, a stork of coriander and a bunch of dill and place these in a large bowl.
  • Add to this 2 cups of cooked rice, 8 eggs, 150gms crumbled feta and salt and pepper. Whisk the mix with a fork to combine and place it into a greased heavy based ovenproof frying pan on your stove top over a moderate heat for 5 mins to start to set the base. 
  • While this is happening grate 1kg of pumpkin and toss with 1 tbs oil in a bowl.
  • Top the egg mixture with the grated pumpkin and another 50gms of crumbled feta.
  • Transfer the pan to a preheated 200 oven for 15 minutes. Then turn the oven over to the grill setting and cook the tart for a further 5 mins until the egg is set and pumpkin and feta are golden.
I have served our tea tonight with a simple tomato salad... Tomato, spring onion, dill, olive oil and lemon juice.