Recipe: Banana Choc Muffins

 

Not a lot has been happening around these parts lately. The weather has been somewhat inconsistent and rather awful (hot. Windy. Dusty. That kind of thing), so a lot of time has been spent inside.

 

I received this recipe for Banana Choc Muffins from my penpal, Ursa, in Slovenia sometime ago and I finally got around to making it.

 

It has been awhile since I've shared a recipe, so here's my (slightly altered from original) version:

 

 

INGREDIENTS:

 

1 1/2 cups self-raising flour

1/3 cup cocoa

1 cup sugar

1 teaspoon bi-carb soda

1/2 teaspoon salt

3 large bananas, pureed

1/3 cup oil

1 teaspoon vanilla essence

2 eggs

 

 

DIRECTIONS:

 

* Preheat oven to 180*C. Line 12 muffin cups with paper cups. Set aside.

 

* Add flour, cocoa, sugar, soda and salt in a bowl and mix together using a whisk.

 

* In a separate bowl mix bananas, oil, eggs and vanilla.

 

* Add the wet mix to the dry mix and using a wooden spoon, stir until combined.

 

* Use a large scoop to fill the paper cups with batter and bake in oven for 30 minutes (or until done).

 

 

I like to eat them warm with a bit of butter.

 

Shane likes to smother his in chocolate icing, which I contend turns them into cupcakes, but either way they are simply delicious.

Eggplant Parmesan

 

I made Eggplant (aubergine) Parmesan for dinner last night. Shane was adamant he wasn't going to like it but then when back for seconds. I was eating the toasted eggplant fresh out of the oven, before it even had a chance to reach the casserole dish. It really is delicious, so I thought I'd share the recipe so everyone can enjoy it.

 

It's based on a Quick, Light & Delicious recipe, which I've modified to suit my own tastes.

 

Ingredients:

3 eggs whites, lightly whisked

1/4 cup water

1 large eggplant (or 2 small) cut into 5mm slices

1/3 cup of plain flour

1 1/2 cups dried breadcrumbs

440g can diced tomatoes

2 cups grated mozzarella cheese

1/4 cup grated parmesan cheese (extra sharp)

Dried garlic flakes

Salt and pepper

 

1. Preheat oven to 200*C and line two baking trays with baking paper.

2. In a small bowl lightly whisk egg whites and stir in water.

3. Add grind of salt and pepper to flour, and garlic flakes (as little or as much as you like) to breadcrumbs. Dip eggplant in flour, then egg whites followed by breadcrumbs.

4. Place eggplant in a single layer on baking trays and bake in oven, turning once, until golden and tender (approximately 30 minutes).

5. Spread 1/3 of the tomatoes over the base of a medium casserole dish. Cover with a layer of the eggplant, 1/3 of the mozzarella cheese. Repeat layering with remaining ingredients, finishing with tomatoes, mozarella and parmesan on top.

6. Bake in oven until cheese melts and ingredients are heated through (approximately 15 minutes).

 

Enjoy!

 

Heatwave Survival: Days 7 - 9

[Day 8: Temperature peaked at 46*C at around 3pm yesterday]

 

[Iced tea: Perfect thirst-quencher on hot, hot days]

 

Are you tired of me writing about the weather yet? I wouldn't blame you if you were. I'm tired of it consuming my every waking hour: I am constantly worrying about the garden and having to keep it damp and shaded from the sun, but despite my efforts we are starting to lose plants and I'm feeling a little disillusioned by it all.

 

Today is day 9 of official heatwave. The BoM predicted a maximum temperature of 37*C today but it has already reached 39*C. I think, perhaps, where the weather is measured there is a sea breeze that is not strong enough to penetrate through to this side of the Ranges. However, we are hopeful that tomorrow will bring about a break in the weather: 31*C. It's going to be in the high-30s again by Thursday but 31*C will feel like absolute bliss, even if it is only for one day. I've already started making a list about all the things I can do whilst the temperature is reasonable. I might even be able to use the oven.

 

In the meantime I'm slothing under the air con drinking copious amounts of iced tea. Does anyone else drink it? I make homemade lemon iced tea and keep a jug in the fridge and a mountain of ice cubes in the freezer. I thought I'd share my "recipe" incase anyone else out there suffering in the heat wants to give it a try.

 

 

Lemon Iced Tea

 

You will need:

3 - 4 pure black ceylon teabags (I use 3 teabags of Lipton black)

500ml boiling water

A 2 litre jug

Lemon juice*

Sugar to taste

Ice cubes

 

1. Put the kettle on. Whilst you wait for it to boil, put 3 - 4 of your teabags in a measuring jug. Pour 500ml of boiling water over the teabags and let them sit for 5 minutes. Be mindful of the time:  If you let them brew too long the tea will turn bitter.

 

2. Remove the teabags and pour tea into a 2 litre jug and top up with cold water. Put in fridge to chill.

 

3. Squeeze the juice of half a lemon into a glass, add sugar to sweeten and a splash of hot water. Stir until the sugar dissolves. Then fill your glass with the chilled tea from the fridge, adding a few ice cubes when you're done.

 

4. Drink. Enjoy. Repeat.

 

* I use fresh lemon juice because I like the tang it adds to the tea. However, if you don't have fresh juice you can use cordial in its place - minus the sugar, of course, because cordial is sweet enough already.

To Recipe or not to Recipe...?

"Cooking is like love. It should be entered into with abandon or not at all".

~ Harriet Van Horne

I was asked recently where I find all my recipes. The truth is, I rarely refer to cookbooks. Sometimes I'll stumble across a recipe online that looks interesting and print it off to make at a later date, but rarely does a recipe ever stay the same once I get to it. I like to make changes to suit my taste and my budget.

Often when deciding what I want to eat I simply head to the refrigerator and/or the pantry and make a quick mental note of possible ingredients. Then I'll sit down at the kitchen table with a cup of tea, my "recipe" notepad and a pen and scribble away until I come up with something that:

(a) satisfies the craving, and

(b) doesn't force me to make a trip to the supermarket (I really am terribly lazy).

On the weekend it was cold and I felt like soup. I went to the refrigerator where I found pumpkin, a bunch of carrots and some sour cream. The pantry revealed an abundance of potatoes and onions, and a score of spices. When I sat down at the kitchen table what came about was a rough plan for a Roasted Pumpkin, Carrot & Potato Soup.

It could probably use a little more garlic and larger quantities of the spices to add a greater depth of flavour, but otherwise it is really rather delicious. Very filling and perfect for our chilly, chilly evenings.

[If you'd like to make it yourself, you will need the following ingredients:

1 kg pumpkin, chopped roughly into 1" cubes

400g carrot, cut into roasting pieces

400g potato for roasting

1 large brown onion

2 cloves garlic

Olive oil

1/2 tspn dried coriander

1 tspn cumin

1 tspn turmeric

1 tspn garam masala

1/2 tspn chili flakes

1L vegetable stock

Extra water (if needed)

--> Roast your pumpkin, carrot, potato, onion and garlic at 200*C for approximately 30 minutes.

Then in a large saucepan heat oil and cook coriander, cumin, turmeric, garam masala and chilli for 2 - 3 minutes, ensuring they do not burn.

Add to the saucepan roasted vegetables and stir through spices, then pour in vegetable stock. Simmer for 30 minutes or until all vegetables are tender. Remove from heat and allow to cool slightly before blending to desired consistency.]

How do you create in the kitchen?

In My Kitchen: June 2012

A sure sign winter has arrived: Fresh, homemade fruit loaf! I've made this every weekend for the last three weeks. It's my favourite thing to have for breakfast at the moment, washed down with a glass of freshly squeezed orange juice...

Since SJ brings home a bag of oranges from work at the end of every week, this orange cake has been doing the rounds: Morning tea with my Ma & Pa, an easy dessert with the in-laws, and taken to work to share with my work colleagues...

Custardy, custardy goodness: Peaches & Cream pudding.

Ma picked me up these CWA (Country Women's Association) recipe books from a garage sale recently. They are fantastic! SJ & I had a good chuckle at the opening paragraph of Fingers and Forks, a delightful little book on outdoor entertaining, which sets out the expectations of the dinner party hostess. Timeless!

I picked the last of the beets from the veggie patch last weekend and using the CWA's Ways with Fruits and Vegetables, set about making some beetroot chutney. It was a terribly messy process (as things involving beetroot inevitably are), but surprisingly easy and incredibly tasty.

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In My Kitchen is a monthly feature hosted by Fig Jam & Lime Cordial.

To take part, simply make a blog post and link back to Fig Jam & Lime Cordial.

The Sago Revival!

[Boiled, sweetened sago with stewed plums and cream]

I am happy to report that I finally found some sago last Friday, in Woolworths, on the bottom shelf in the section where you'll find rice cream and maple syrup, between the canned fruit and the dessert items. The exact place where my logical-thinking brain told me I would find it. Nice one, brain.

Anchor's Lion Sago is the only brand they stock, however, which I feel is severely over-packaged: A tiny bag of sago seed inside a box that is at least two times too big! Most of what is inside is air! I would have much preferred to purchase my usual McKenzie's Seed Tapioca as I feel it is more appropriately packaged, but I had no choice. I was tempted to purchase every box in stock but I limited myself to just the two, which should last a few months at least (although at the rate that SJ is eating it, perhaps not).

If I am wanting to make something quick and easy for dessert, something that feels light but is actually rather filling, I boil some sago in milk and sweeten it with sugar and vanilla essence. I eat mine with stewed fruits and cream, or you could do what SJ does and sprinkle it with Milo. He insists it is tasty, a vanilla-jelly with chocolate-malt sprinkles. Personally, I'd rather just stick to the fruit.

To make the sago featured in the picture above, all you need is:

1/2 cup sago seed

2 cups milk

1/4 cup sugar

1 tspn vanilla essence

Soak the sago seed in the the milk (refrigerate. Obviously) for at least an hour; the longer you let it soak the less time it will take to cook.

In a medium saucepan, bring the milk and sago to boil, then reduce to a simmer. Stir constantly until sago is clear and mixture is sticky. Remove from heat and stir in sugar and vanilla essence. Pour into bowls (or moulds, if you want to be clever) and refrigerate until cool. Then serve.

So easy, right? This recipe usually provides two to three servings, depending on how much of it you'll eat in one sitting. If you need more, double the mixture and use a larger saucepan - the sago increases in size as it cooks so you'll need the extra space.

Now I really want to try cooking sago in coconut milk. I'm a huge fan of Asian-inspired desserts: They are so deliciously simple. One of my all-time favourites is sticky black rice pudding (which is cooked in coconut milk) - truly delectable. Since sago and black rice have a similar sticky end result, I can't see why I couldn't make a sticky coconut sago pudding, sweetened with maple syrup. How good does that sound? (The question is rhetorical)

I am drooling at the mere thought of it.


Edit 16/7/12: DO NOT cook sago in coconut milk! DISASTER! It goes like glue, looks like cement and tastes little better. It would appear that black rice and sago are nothing alike.

The Sago Saga

Last Friday it began.

After we'd both finished work, SJ & I headed to the supermarket to do a "staples shop", where we purchase all those staple items one should always have in the pantry, stockpiled, ready to use at any moment. SJ & I do one of these every month or so as we find this is a great way to save on food costs since there's always something to eat in the cupboard.

When I was writing up the shopping list on the Thursday evening prior to the shop, I noticed my supply of sago had become drastically low: I had barely a tablespoon worth of seeds remaining, so onto the list it went.

Now, in the past I have never had any problem finding sago in the supermarket, but I have to admit it has been at least 12 months since I last had to purchase any. The great thing about sago is that it is inexpensive and a little always goes a long way, and if kept in an airtight container it doesn't expire. It was a popular dessert when I was growing up, my nanna making it regularly and serving it with stewed fruit, rhubarb or simply with a bit of milk and sugar. My mum would make a fluffy sago pudding in the microwave, light and sweet. It has remained one of my favourite desserts and for me, sago is a staple item. I simply couldn’t imagine life without it.

No, seriously. I couldn't. Some people need chocolate to survive, I need sago.

So, you could imagine my surprise (and horror) at being unable to find it in the supermarket last Friday evening. I have always been able to locate it in the section where they stock things like rice cream and maple syrup, somewhere between the canned fruit and the dessert items, on one of the bottom shelves in simple packaging that proclaims either “SAGO” or “SEED TAPIOCA (*SAGO)”. But it wasn’t there. I frantically searched every row, checked every empty space, every tag: NO SAGO.

Assuming the supermarket-powers-that-be had moved it elsewhere I started a store-wide search of the most obvious places I could think of. I even asked one of their employees where I might find it, but they didn’t seem to know what I was talking about and I’d lost the patience to explain it to them.

Because if you don’t already know what sago is then you don’t deserve to know!

SJ & I finished the shopping, with me grumbling under my breath something about the stupid supermarket having hundreds of different kinds of Tim Tams but not a single bag of sago. But then on the drive home I thought I’d come up with a solution: The local IGA. Only a small supermarket in our tiny town, but where a lot of elderly people do their grocery shopping, and the elderly eat sago.

Or so I assume.

So, first thing Saturday morning I sent SJ down to the IGA (I was still in my pyjamas) to bring me home some sago. He assures me he checked the shelves in the space between the canned fruit and the desserts and found the tag on the shelf where the sago should be but alas! there was no sago! So he headed to the front counter and asked the girl if they had any sago out back since there wasn’t any on the shelf. Apparently, the only sago they have in stock at any one time would be on the shelf. Clearly the elderly had beat me to it.

Or is there some kind of worldwide sago shortage that I don't know about?

I am now on a continuing hunt for sago and when I find some I’m going to buy enough to last me a century. Of course, now that I know I don’t have any I really, really, really want it. I’m dreaming of fluffy sago puddings and the day I can make this rhubarb and sago combination.

 

We’re calling it The Sago Saga of 2012, SJ and I, although I suspect SJ says it in jest. I, on the other hand, am entirely serious.

A Giveaway inspired by Rhonda Hetzel's Meatless Meals Challenge...

"From an immediate perspective, living simply frees up financial resources which can be transferred to those in greater need. It also reduces the burden we place on the environment. In a wider context, a simple lifestyle is a living example of an alternative way - a way in which not all needs are insatiable, in which endless material progress is not the main goal in life. Finally, living simply keeps us honest." - Oxfam Shop's Vegetarian Cookbook, p15

Rhonda Hetzel from Down to Earth has set herself the challenge of reducing her household meat consumption by 50% as part of her aim to live a sustainable, simple lifestyle.

Being 100% vegetarian myself I don't have any meat intake to reduce, but yesterday whilst I was browsing through the comments left by her readers, many of whom have decided to join Rhonda in her challenge, I was inspired to participate in my own way.

In 2006 I purchased a wonderful vegetarian cookbook from Oxfam shop (now also online). By this time I'd already been vegetarian for a few years but was struggling to find new, interesting, healthy recipes to try. Then one day whilst I was in my local Oxfam shop I found this wonderful vegetarian cookbook.

What makes it so great is that it's more than just your regular cookbook. It introduces the reader to the two different forms of vegetarianism (vegan and lacto-ovo, of which I am the latter), and explains how proteins work in the human body, with each recipe promoting a balanced vegetarian diet where all vitamins and minerals are present.

It also provides an introduction to the health, environmental and economic benefits of eating less meat, and there's information on simple living for humans and their pets.

The recipes found in the book include entrees, main courses and desserts, and are grouped into their respective countries of origin. In a multicultural country like Australia we are blessed with having access to so many different kinds of foods and this little cookbook introduces its user to a variety of new, previously unconsidered ingredients. But the best thing about this book is that there is great variety between the recipes and they are not overly complicated or time-consuming (most recipes have a preparation/cooking time of around 30 minutes).

Having been vegetarian for a decade now, I tend to no longer refer to recipe books: The ingredients and instructions for the food I cook is either known by heart or kept in a lever arch file for easier access. So, this wonderful little cookbook from Oxfam has been sitting in my bookshelf, no longer used, and I cannot help but feel it is going to waste. I figure Rhonda's challenge is a great opportunity to give this book new life and let it provide information and inspiriation to a new cook, one who is serious about reducing their meat intake. I don't expect everyone to become vegetarians, but being conscious of the amount of meat we eat and doing something to keep it to a minimum is not only good for you and the animals, it's also good for the environment and the world community as a whole.

If you'd like your chance to win my used-but-otherwise-in-good-condition copy of the Oxfam shop's Vegetarian Cookbook all you have to do is leave a comment on this post.

Entries will be taken until midnight (Australian Central Standard Time) on Friday, 18 May 2012. The winner will be announced sometime over that weekend (19 - 20 May).

Giveaway is open to anyone and everyone from anywhere, as long as they don't mind receiving a secondhand cookbook (that is in good condition. Promise).

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Whilst I'm here, babbling on, I'd like to thank Rhonda from Down to Earth for considering my modest blog worthy enough to make her Weekend Reading List for this week. I'm perplexed and humbled ~ thank you. I've been a regular reader of Rhonda's blog for a number of years now and I recommend everyone take the time to check it out if they haven't already. Her book is fantastic too.

I'd also like to send out a big "hello and welcome" to any new readers that visit my blog via Rhonda's. I hope there is something here to interest you, and thank you for taking the time to stop by.

In My Kitchen: March 2012...

You can tell autumn has come to the Flinders because in my kitchen there are pumpkins, and delicious, warming foods like this roasted pumpkin risotto:

Ingredients:

1kg butternut pumpkin, peeled & cut into 1" pieces

7 cups vegetable stock

1/2 brown onion, finely chopped

3 cloves of garlic, crushed

2 1/2 cups arborio (risotto) rice

1 cup grated parmesan cheese

30g butter

2 tspn dried parsley flakes

1/3 cup fresh chives, finely chopped

Olive oil

Instructions:

Preheat oven to 200*C. Chop pumpkin, drizzle with olive oil and roast for 30 minutes or until tender.

Bring stock to boil in a saucepan then reduce heat to a simmer.

Heat some oil in a large saucepan and sautee onion and garlic until tender. Add rice and cook for a further 2 minutes, stirring consistently.

Add stock to rice one ladel at a time, stirring with a wooden spoon until absorbed. Continue adding stock until rice is tender but still firm (will take around 30 minutes), stirring consistently.

Then stir in parmesan cheese, butter, parsley and chives. Gently stir in the roasted pumpkin.

Serve immediately (enough for 4).

Keep any remaining risotto in an air tight container in the fridge for up to three days. Leftovers can be used to make patties (crumbed and fried - great on the BBQ), or as filling for stuffed capsicums or zucchinis (corgettes).

What's been cooking in your kitchen this month?

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In My Kitchen is a monthly feature hosted by Fig Jam & Lime Cordial.

To take part, simply make a blog post and link back to Fig Jam & Lime Cordial.

Bean Central! (aka Nachos, nom nom)

[Vegetarian Nachos]

I came up with this recipe for vegetarian nachos around five years ago, when we were still living in Adelaide. It has remained a firm favourite, but something we only have as a bit of a treat. It was a public holiday here in Australia yesterday, and in true summer fashion it was a right scorcher (38*C in the Ranges), so I decided to whip up some nachos for dinner. They only take around 30 minutes to make, from start to serving, and taste absolutely fantastic. They are surprisingly refreshing on a hot day.

This recipe makes enough to serve 6 adults.

INGREDIENTS

425g tin red kidney beans, drained

400g tin brown lentins, drained

425g tin mexican chilli beans, drained

400g tin diced tomatoes

1 jar nachos sauce (with pinto beans, onion and tomato)

Paprika

1/2 brown onion, finely chopped

1 clove garlic, crushed

Salt & pepper

Corn chips (original/salted)

Grated cheese

Chopped iceberg lettuce

Diced fresh tomatoes

Sliced red (spanish) onion

Sour cream

Guacamole

INSTRUCTIONS

Place the corn chips in the bottom of a large baking dish. Grate a little cheese over them, and then pour over drained mexican chilli beans.

In a medium saucepan fry brown onion with garlic in a little olive oil until onion tender. Add tin of diced tomatoes and bring to the boil. Add drained kidney beans and lentils, a dash of paprika, and season with salt and pepper. Simmer for 10 minutes and then pour over the corn chips, followed by the jar of nachos topping.

 Generously grate cheese over the top and bake in oven at 180*C until cheese has melted and is starting to brown.

Best served fresh straight out of the oven whilst the corn chips are still crunchy. Top with chopped lettuce, red onion and tomato, a dollop of sour cream and a drop of guacamole.

Easy (and very tasty) homemade Vegetarian pizza.

To make the base you will need:

1 teaspoon dried yeast

1/4 teaspoon caster sugar

3/4 cup lukewarm water

1 + 1/2 cups plain (all purpose) flour

1/2 teaspoon fine salt

1. Combine the yeast, sugar and water in a bowl. Set aside in a warm spot until bubbles appear.

2. Place the flour and the salt in a separate bowl and make a well in the centre.

3. Add the yeast mixture and stir until combined and it comes together in a dough.

4. Cover with a clean tea towel or a piece of cling-wrap sprayed with oil, and sit in a warm place until dough has doubled in size.

5. Remove dough from bowl and on a lightly floured surface kneed and press dough out into desired size and shape using fingers and palm.

6. Fold edges in for a thicker crust.

For the topping I used:

Tomato paste mixed with 1/2 teaspoon crushed garlic + basil

1/2 small red onion, sliced

1/2 small green capsicum, sliced

1 flat mushrooms, sliced

Cherry tomatoes, halved

Corn kernals

Baby spinach leaves

Grated mozarella cheese (non-animal rennet)

Grated parmesan cheese (non-animal rennet)

Feta cheese (non-animal rennet)

Olive oil

Salt & pepper

1. Cover pizza base with desired amount of tomato paste, and sprinkle with a little mozarella and parmesan cheese.

2. Place onion, capsicum, mushroom, tomatoes, corn kernals and spinach leaves onto pizza in desired quantity.

3. Cover with a generous amount of mozarella cheese and bake in oven at 180*C for approximately 15 minutes or until base is cooked through.

4. Remove from oven and crumble feta cheese over the top,

5. Sprinkle with a little olive oil and a dash of salt and pepper.

Serves 2.

On My Mind: Food! Glorious Food!

Having spent most of this week laid up with the pesky 'flu, these pasties (made fresh today and packed full of veggie goodness) are on my mind - now that I'm starting to feel better and my appetite is returning!

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This is a Friday photo feature from Down to Earth that anyone with a blog can join. It opens the door to us sharing our lives through these photos and gives us all a new way to discover each other, and maybe form new friendships. Your photo should show something at home that you're thinking about TODAY.

To take part, all you have to do is post a photo, write a short caption explaining it, and link it back to Down to Earth. Please write a new post, don't link to an older one. When your photo is published, go to Down to Earth and add a comment , with a link to your blog photo.



Winter Warmers: Veg & Lentil Soup

It has certainly started to feel like winter these past few days. Our combustion heating has remained alight non-stop for this last week, and as the days get shorter I find myself gravitating more and more towards the kitchen in order to make warming soups, breads and puddings.

This vegetable and lentil soup recipe is a variation of a recipe by Australian cooking extraordinare, Donna Hay - and it's delicious, of course!

Veg & Lentil Soup

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

2 gloves garlic, crushed

1/4 cup fresh lemon thyme

1 carrot, grated

1 parsnip, grated

1 zucchini, grated

4oz dry red lentils

400g diced or crushed tin tomatoes

1L vegetable stock

Parmesan cheese to serve

1. Place oil, onion and garlic in a large saucepan and sautee until tender, then add lemon thyme and cook for a further 30 seconds to release the flavour.

2. Add carrot, parsnip and zucchini to pan and sautee for a further two minutes, then add lentils and stir through so they are completely covered in the oil.

3. Pour in crushed tomatoes and vegetable stock, then bring to the boil. Once boiling, reduce to a simmer. Place lid on pan and allow to cook for a further 30 minutes, or until vegetables and lentils are tender.

4. Allow to cool slightly and then blend either all or half of soup before reheating to serving temperature.

5. Serve topped with grated parmesan cheese and warm crusty bread.

Serves 4.



Quandong Crumble Pie

[The Quandong, aka Australian Wild Peach]

I recognise that not everyone will be able to get their hands on quandongs in order to complete this recipe. However, we are eating plenty of them at the moment as the only fruit trees we have are Wild Peaches, and they are loaded with fruit!

Of course, the following crumble pie recipe doesn't have to have a quandong filling: Any stewed fruit will do!

To make the shortcrust base:

2 cups plain (all purpose) flour

1/2 cup icing sugar

150g cold butter

1 egg

Cold water (the amount you use will depend on the flour and the humidity in the air)

--> Place flour, icing sugar and butter in food processor and mix until butter has been incorporated into the flour and the mixture resembles breadcrumbs. Add the egg and mix for a further 3 to 5 seconds. With the food processer going, pour in cold water: Start with 2 tablespoons and then drizzle it in until the pastry comes away from the sides and forms a ball. Take it out, wrap in glad wrap (cling film) and place in the fridge for around 15 minutes.

After 15 minutes, take the pastry dough out of the fridge, and on a lightly floured bench, roll it out gently with a rolling pin. Roll it into a circle until it is approximately 5mm thick. Place the pastry over your greased pie dish and gently press it in and around the sides. Cut off any excess, and prick the base many times with a fork (this helps the pie shell cook without rising). Put the pie dish into the freezer for 10 minutes before you cook it. Cook at 180*C until it is golden brown, then remove from the oven and allow to cool.

To make the filling:

5 cups seeded quandongs

1/2 cup white sugar (quandongs can be quite bitter so ensure you check that the fruit is of the desired sweetness, and use less or more sugar as required)

A little water

--> In a large saucepan place seeded quandongs, sugar and water and stew on a low heat until fruit is tender and well cooked (approximately 15 - 20 minutes).

Spread stewed quandongs evenly into cooled pie dish.

To make the crumble:

1 & 1/4 cups plain (all purpose) flour

3/4 cup brown sugar

1/2 teaspoon salt

1/2 cup cold butter

--> Combine flour, sugar and salt in a large bowl. Cut or rub in butter until mixture resembles course crumbs. Sprinkle evenly over top of pie and press down lightly. Bake, uncovered, at 190*C for 20 minutes or until crumble has browned slightly.

Serve pie with fresh cream and/or vanilla icecream.

[Quandong Crumble Pie]

Dahl Soup

A couple weekends ago I made the most amazingly good red lentil dahl soup. In fact, it is quite possibly the tastiest meal I have ever served, and I know I will make it again and again and again...It freezes well too.

Dahl is a delicious Indian lentil dish, with tomatoes, coconut milk and Indian spices - the smell and taste is incredibly moreish. And, of course, the lentils are incredibly good for you! I would go so far as to say it is almost impossible not to like this dish!

Here is the recipe:

Red Lentil Dahl Soup

Ingredients

25g butter

2 garlic gloves, crushed

1 onion, chopped

1/2 tspn turmeric

1 tspn garam masala

1/4 tspn chilli powder

1 tspn ground cumin

400g canned diced tomatoes

1 cup red lentils (dry)

2 tspn lemon juice

600ml vegetable stock

300ml coconut milk

Salt and pepper

Chopped coriander (cilantro) and lemon slices to garnish

Naan bread or steamed rice (or both!) to serve

1. Melt butter in large saucepan/pot and saute garlic and onion for 3 minutes. Add spices and cook for a further 30 seconds.

2. Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk and bring to boil.

3. Reduce heat and let simmer for 25 to 30 minutes until the lentils are tender and cooked.

4. Season to taste with salt and pepper. Spoon the soup into a warm bowl. Garnish with coriander and lemon slices and serve on rice or with naan bread (or both!).

TIP:

If the lentils absorb too much liquid whilst cooking, simply add small quantities of hot water to the pan. You should have a thick soup at the end, not thin and watery.