Mushroom and Seasonal Cauliflower Gratin

I love this current trend that’s going on where we’re making healthy comfort foods. Where we care about the ingredients, the preparation, the nutrition of the meal, but never forgetting about the taste and that special something that can make certain foods just make you feel, well, comforted. And content.

True, lightening up stodgy foods is not necessarily a recent development, but lately, it seems to be happening for the love of cooking, for the love of an ingredient, not because a particular diet is telling us so.

Mushroom and Cauliflower Gratin

That’s one of the reasons why I so love Rachel Khoo’s recipes. She celebrates each ingredient so exuberantly and you can just tell she has a real passion for creating beautiful new dishes.

There’s a recipe for mushroom and cauliflower gratin in her new book, Rachel Khoo’s Kitchen Notebook that just screams comfort food; it’s still creamy and luscious, but at the same time herby and full of veggies.

Mushroom and Cauliflower Gratin

It’s not easy selling a cauliflower dish in my household… But I had found some seasonal purple cauliflower at the market and convinced everyone to give it a go… They may not be cauliflower converts, but I’m pretty sure that they would all willingly eat this gratin again, cauliflower and all!

So that’s why I’m bringing this dish to Fiesta Friday #92, this week hosted by all of us, to convert all you cauliflower haters out there.

Mushroom and Seasonal Cauliflower Gratin

  • Servings: serves 4 as a main or 6-8 as a side
  • Print

Mushroom and Cauliflower Gratin

Ingredients

  • 50g salt
  • 1.25 litres room temperature water
  • 800g fresh shiitake mushrooms or a combination including oyster, shiitake and chestnut mushrooms (brushed clean)
  • 3 brown onions
  • 1 tablespoon olive oil
  • 40g butter
  • 100ml dry white wine
  • 400g frozen chopped spinach
  • 1 red chilli (seeded and finely chopped)
  • 80ml crème fraiche
  • salt to taste
  • 1 small cauliflower (purple if you can get it)
  • handful dill sprigs (finely chopped)
  • handful mint leaves (finely chopped)
  • ½ lemon (juiced)
  • 100g mature cheddar (grated)

Method

  1. Preheat the oven to 220ºC.
  2. Place the salt and water in a large deep roasting pan and stir until the salt dissolves. Add the mushrooms to the brine, then place another roasting tray on top so that the mushrooms are fully submerged. Stand for 10 minutes*.
  3. Meanwhile, cut two of the onions into quarters and separate the onion layers into petals. Finely chop the remaining onion and set aside.
  4. Drain the mushrooms well, then pat dry on paper towels. Dry the roasting pan and then return the mushrooms to the pan and toss with the olive oil. Roast for 15 minutes, then stir through the onion petals and roast for another 15 minutes or until the mushrooms and onions are golden.
  5. Meanwhile, melt the butter in a large frying pan over medium heat. Add the finely chopped onion and cook for 5 to 6 minutes or until soft. Add the wine and simmer until nearly evaporated. Add the spinach and most of the chilli and stir for 6 to 7 minutes or until the spinach has defrosted and most of the liquid has evaporated. Stir in the crème fraiche, season to taste, then pour into a large baking dish about 27 x 20 cm.
  6. Bring a large saucepan of lightly salted water to the boil over high heat. Remove the outer green leaves of the cauliflower but keep the stalk on the cauliflower. Slice the cauliflower from top to bottom into 5 mm-thick ‘steaks’ – you will be left with a few cauliflower florets that don’t stay intact, but you will use it all. Carefully drop all the cauliflower bits (minus the tiny crumbs) into the boiling water and simmer for 1 minute, then drain into a colander.
  7. Preheat the grill to high.  Reserve a few of the herbs for the garnish, then combine the rest with the lemon juice and stir through the mushrooms. Spread the mushroom mixture over the top of the spinach, then sprinkle over any cauliflower crumbs. Place the blanched cauliflower over the top, then sprinkle with the grated cheese. Grill for 5 to 10 minutes or until the top is golden and bubbly. Sprinkle with the remaining chilli and herbs, then serve immediately.

* It’s important not to keep the mushrooms in the brine for longer than 10 minutes as they are like sponges and will absorb too much water if left any longer.

Recipe by Rachel Khoo from Rachel Khoo’s Kitchen Notebook.

Strawberry and White Chocolate Scones

It’s finally starting to warm up. The trees have mostly blossomed and the view from the balcony is very country-esque.

But it seems like our new home is a bit of an icebox and I’m still walking around in a scarf.

Perfect conditions for baking, if you ask me!

Strawberry and White Chocolate Scones
And rustic, old-fashioned scones seemed to perfectly suit the mood of the day. The scone gods are apparently still smiling down at me, so this strawberry and white chocolate version rose perfectly, coloured beautifully and tasted fantastic. Jam and cream is not necessary at all, but if you happen to have some, go forth and slather.

I’m a little late to the party, but that’s okay, Angie @The Novice Gardener is flying solo this week and I can quietly sneak into the Fiesta Friday #87 party, deposit the scones and smile sweetly like I was there the whole time. Don’t forget to come back on Tuesday to have a look at all the great recipes and vote for your favourites.

Strawberry and White Chocolate Scones

  • Servings: makes 12 scone wedges
  • Print

Strawberry and White Chocolate Scones

Ingredients

  • 525g self-raising flour
  • 150g white chocolate (cut into 5mm pieces)
  • 250ml chilled carbonated lemonade
  • 250ml pouring cream
  • 150g strawberries (cut into 5mm pieces)
  • 1 tablespoon icing sugar

Method

  1. Preheat oven to 220°C. Grease two oven trays and line them with baking paper.
  2. Sift the flour into a large bowl and stir in the chocolate.
  3. Combine the lemonade and pouring cram in jug and then pour evenly over the flour mixture.
  4. Using a knife, cut the liquid through the flour mixture until it starts to clump.
  5. Add the strawberries and continue to combine until the mixture comes together in a dough. Do not overwork the mixture or the dough will be tough.
  6. Divide the dough in half. With floured hands, shape one half into an 18cm round on one of the trays. Using the back of a floured knife, mark the round into six wedges. Repeat with the remaining dough and tray.
  7. Bake the scone rounds for 25 minutes, swapping the trays on the oven shelves halfway through the cooking time, or until the tops are golden brown.
  8. Dust the scones with sifted icing sugar and serve warm. Jam and cream is optional.

Recipe from The Australian Women’s Weekly Love to Bake cookbook.

Simple Potato Salad

We have a new home. We’re in. We made it. All of our belongings made it in one piece too. The cat took five days to acclimatise to his new surroundings and now thinks he’s in charge. Again.

We have a bed. A table. The bookshelves are up but the books are still in boxes. In fact, probably a third of our stuff is still in boxes. The beautiful, enormous pantry has been built and filled but half of my kitchen items are still… somewhere…

As a result, cooking has been somewhat haphazard. Getting used to a new kitchen, a new cooktop, a new oven and finding half way through a recipe that you haven’t yet located that particular implement you need. There’s been a lot of breathing and counting to ten…

Chive Oil Potato Salad

Mum was very particular in telling me that she was taking me out for our first shopping trip… Which was her way of telling me to a list, shop for it and she will pay for it. She is just too sweet, even though I am grown ass woman and can and should pay for my own food. But more on that another time…

When I made my shopping list for our first week in our new home, I noticed very quickly that it was full of comfort foods – Pasta bake, potato salad, extra cheesy toasted cheese sandwiches with soup – I kept the potato salad to go with some crumbed fish and replaced the rest with healthier meals… I don’t think moving house agrees with me…

Chive Oil Potato Salad

Potato salad is such a versatile side dish. It can be served warm, at room temperature, and according to some, even cold. It’s lovely in winter with some fish and it’s awesome in summer as part of a picnic lunch. It can be simple yet flavourful or loaded with a whole host of ingredients that actually makes it difficult to find the actual potato. And it can be somewhat healthy if you don’t add the second dressing of mayo…

What would be ideal, seeing as I’m co-hosting Fiesta Friday #84, is to provide all you party animals with a good but basic potato salad and then a whole bunch of fixin’s to make your own little bowl of goodness.

For my second outing, I’m co-hosting this week with the fabulous Angie @The Novice Gardener, who is our patron in all food blogging endeavours, and Steffi @Ginger & Bread, whose vegetable borek is on my cooking list. (Pst, did you know Steffi has met and cooked with Nigel Slater??? I’m equally happy for her and jealous of her!!)

So come and join Angie, Steffi and myself for this week’s party, and don’t forget to link up to the fiesta. Happy FF#84 people!

Simple Potato Salad

  • Servings: Serves 4 as a side dish
  • Print

Chive Oil Potato Salad

If you increase the amount of potatoes to serve more people, don’t forget to increase all the other ingredients, especially the dressing.

Ingredients

  • 6 royal blue potatoes
  • ½ a bunch of chives (finely chopped)
  • ¼ cup olive oil
  • 3 tablespoons white wine vinegar (plus more to taste)

Add-ins:

  • Fine red onion slices softened in apple cider vinegar
  • Caramelised brown onion
  • Hard boiled eggs
  • Crispy bacon
  • ¼ to ½ a cup of mayonnaise
  • A tablespoon or two of the adobo sauce from chipotle peppers
  • Pickles of some fashion (no thank you!!)
  • Roasted garlic
  • Roasted or raw red capsicum slices
  • Scallion slices
  • Sautéed mushrooms
  • Seeded mustard
  • Shredded carrot

The list goes on, and on, and on…

Method

  1. Wash the potatoes and chop them into bite-sized, even pieces. Peel them first if you really must.
  2. Place the chopped potatoes into a pot and add enough cold water to just cover them. Season with salt and bring to a boil. Lower the heat to medium, medium-low and simmer for 12 to 20 minutes or until the potatoes are cooks but not falling apart.
  3. Meanwhile, heat the olive oil in a frying pan over a low heat. Add the finely chopped chives and stir until the chives begin to wilt. Remove the frying pan from heat and set aside to cool, stirring every now and then.
  4. Drain the cooked potatoes and immediately empty into a serving bowl. Pour the warm chive oil and vinegar over the top of the hot potatoes so that the dressing soaks into the potatoes, season with salt and gently toss to combine.
  5. Taste and add more vinegar or salt. Now that the foundation is ready you can add any fixin’s you like, including a second dressing of mayo…
  6. Serve and enjoy.

Vegetarian Polpettini Rolls

So the big move is happening in two days and my pantry items alone are filling up more boxes than expected…

There’s no point in re-purchasing pantry staples and delicacies that I have found in all the well-stocked delis in this area… So I’m packing my entire pantry and moving it with us…

For the last week, we’ve slowly been working our way though the myriad dumplings, chips, veggies and sauces that were in the freezer, but I have finally managed to empty it out. Mostly…

There are two icy poles and a bag of bao left.

Odd combination…

Vegetarian Polpettini Rolls

Earlier in the week, I did find a bag of forgotten vegetarian polpettini in the freezer, right next to a zip-lock baggie of rich tomato sauce. But the saucepans had already been picked. So when you can’t make spaghetti and ‘meatballs’, you make vegetarian meatball subs!

I’m darting in quickly and very late to Fiesta Friday #81 – this week co-hosted by all of us!! – to say hi and leave these lovely little vegetarian polpettini rolls for everyone before running away to pack more boxes.

So, see you on the flip side people, after I put my kitchen back together…

Vegetarian Polpettini Rolls

  • Servings: makes 4 subs
  • Print

Vegetarian Polpettini Rolls

Ingredients

  • Half a quantity of veggie balls
  • 1 tablespoon olive oil
  • 1 garlic clove (minced)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh oregano (chopped)
  • ¼ teaspoon red chilli flakes (optional)
  • 350g jar of tomato passata
  • 400g can crushed tomatoes
  • 2 tablespoons balsamic vinegar
  • 4 crusty bread rolls
  • 100g provolone (grated, halved)
  • 2 handful of mixed salad leaves

Method

  1. To make the sauce, add the oil, garlic, thyme, oregano and chilli (if using) to a large, heavy-based frying pan and cook over medium heat for 2 to 3 minutes or until the garlic and herbs are fragrant.
  2. Add the passata and crushed tomatoes. Stir through the balsamic vinegar and season with salt to taste.
  3. Bring the sauce to a gentle simmer and add the veggie balls. Spoon sauce over the top and cook for about 3 minutes or until the sauce is hot.
  4. Preheat the grill. Cut the rolls in half and add half the cheese evenly amongst the eight pieces. Grill until the cheese has melted, 1 to 2 minutes.
  5. Top the bottom roll halves with mixed salad leaves, three warm polpettini and the rest of provolone. Sandwich on the top and serve.

Fresh Tomato, Red Pesto and Cream Pasta – AKA Compromise Pasta

After a very long and sad week, which culminated in a very long and sad day, all I wanted was to go home, change into my pjs and eat a big bowl of hot, comforting pasta.

I settled on what a friend and I call compromise pasta as it’s a simple dish, but a very tasty and homely dish that I’ve been cooking for many years now.

Fresh Tomato, Red Pesto and Cream Pasta

We call it compromise pasta because I prefer white pasta sauces and he prefers the red ones. This recipe combines them both, a red base with a creamy texture.

It is simplicity and satisfaction.

I’m sharing this comforting bowl of pasta with the Fiesta Friday #64 gang, created by Angie @The Novice Gardener, whose co-hosts this week are Ginger & Bread and Safari Of The Mind. Good food and good people is just what the end of this week needs. Happy eating everyone!

 

Fresh Tomato, Red Pesto and Cream Pasta

  • Servings: serves 4 to 6 toasties
  • Print

Fresh Tomato, Red Pesto and Cream Pasta

Ingredients

  • 500g penne (or any kind of short pasta)
  • 6 large, ripe tomatoes (cored and roughly chopped) *
  • 1 to 2 tablespoons of powdered vegetable (or chicken) stock (to taste as their saltiness varies)
  • 300 ml thickened cream
  • 200g sundried tomato pesto **
  • ¼ cup parmesan cheese (preferably fresh, finely grated)

Method

  1. Cook the pasta as per the packet’s directions, but make sure to not add any oil to the water. Drain when cooked.
  2. Meanwhile, add the chopped tomatoes to a heavy-based, large frying pan and cook over medium heat until they begin to soften. Add the powdered stock and stir to combine.
  3. When the tomatoes have softened, add the thickened cream and the sundried tomato pesto and stir to incorporate the pesto. Check the seasoning and add more salt if needed. Bring back to gentle simmer.
  4. While the sauce is still simmering, add the cooked pasta and gently mix until all the pasta is coated in some sauce.
  5. Scatter the parmesan cheese over the top, stir once more and serve hot with a crisp salad.

* You could peel the tomatoes if you really wanted to, but I have found that keeping the skin on does not impact this recipe, in fact, it adds a bit more texture to the sauce.

** Use the thickest sundried tomato pesto that you can find. You don’t want to add unnecessary liquid to the pasta sauce. If need be, drain the excess oil from a runner sundried tomato pesto and then add it the tomato and cream mixture.

Lemon-Raspberry Quick Bread

Quick breads are beautiful things. They may still take a while to cook, but they come together with practically no effort. This makes them perfect for those days where you don’t have time for dough to prove, or when you just don’t have the patience or stamina required to see through a crusty sourdough or a lovingly crafted brioche.

Raspberry Lemon Quick Bread

Banana and pumpkin breads are probably the most commonly recognised quick breads, but the variations, both sweet and savoury, are endless. Well, numerous, nonetheless.

Quick breads are also great for breakfasts on the go. Once cool, slice and freeze individual portions. Allow to defrost at room temperature overnight and grab it on your way out the door the next morning.

Lemon-Raspberry Quick Bread

  • Servings: makes 1 loaf
  • Print

Raspberry Lemon Quick Bread

Ingredients

  • 1 ¾ cups flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 113g butter (softened)
  • ¾ cup sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla bean paste
  • ¾ cup milk
  • zest of 1 lemon
  • 1/3 cup raspberry jam (warmed)

Method

  1. Preheat the oven to 180ºC.
  2. Grease a 9 by 5 inch loaf pan with a little oil and then line with baking paper, leaving an overhang on two sides.
  3. Whisk the flour, baking powder and salt together.
  4. In a separate bowl, beat the butter and sugar with a mixer until fluffy; beat in the eggs, vanilla and then the milk. Add the lemon zest.
  5. Working quickly and making sure to no over mix, beat in the dry ingredients and then swirl the warmed raspberry jam into the batter.
  6. Bake for 55 to 65 minutes or until a test skewer comes out clean. Allow to cool for 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.

Recipe from the Food Network Magazine’s 50 Quick Breads special feature.

Apple, Cheddar and Oat Muffins

During the month of August, Miss Fromage Homage left us bereft of cheese. But we can and will excuse her the lure of the last summer month and time with her family.

The cheese-loving community is very lucky to have so many who are willing to step up and offer a platform for the comfort only a cheese recipe can provide.

Apple Cheddar Muffins

The lovely Sarah from The Garden Deli is hosting September’s Cheese, Please! Challenge, where she set us the goal of combining seasonal fruit with cheese.

For me, there is just something very nostalgic about cheese and apples; but as much as I love a slice of vintage cheddar on a Granny Smith wedge, we might need to step it up a bit for a Cheese, Please! Challenge.

Fromage Homage

So enjoy these Apple, Cheddar and Oat Muffins, and don’t forget to visit both the Fromage Homage and The Garden Deli blogs for some great cheesy recipes.

Apple, Cheddar and Oat Muffins

  • Servings: Makes 12 muffins
  • Print

Apple Cheddar Muffins

Ingredients

  • 300g self-raising flour
  • 155g caster sugar
  • 50g rolled oats
  • 65g vintage Cheddar (coarsely grated)
  • Pinch of salt
  • 125ml vegetable oil
  • 160ml milk
  • 2 eggs
  • 1 Fuji apple (coarsely grated)
  • 1 Fuji apple (extra, thinly sliced)
  • 2 teaspoons honey (warmed)

Method

  1. Preheat oven to 180°C.
  2. Grease twelve 80ml (1/3-cup) muffin pans. Set aside.
  3. Combine the flour, sugar, oats, cheddar and salt in a large bowl. Make a well in the centre and set aside.
  4. In a separate bowl, whisk together the oil, milk, egg and grated apple. Add the oil mixture to the flour mixture and stir until just combined.
  5. Spoon among the prepared muffin pans.
  6. Place 2 slices of apple on top of each muffin. Using a pastry brush, glaze the apple slices with a little honey.
  7. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
  8. Set aside in the pans for 5 minutes to cool. Transfer to a wire rack to cool completely.

Recipe by Katrina Woodman as found in the Australian Good Taste magazine, April 2013.

Zucchini Flowers Stuffed with Herbs and Rice

I still consider zucchini flowers to be a delicacy, a treat that is only around for a fleeting time each year.

And so far in my life, it’s been a treat that I would have on occasion at Italian restaurants; zucchinis and balconies do not mix very well…

Stuffed Zucchini Flowers

A few weeks ago, I found some zucchini flowers at the local green grocer but they looked so sad I doubted that they would make it home, let alone survive while I hunted around for a recipe.

And even though there are some lovely farmers’ markets that I like to visit, I have found that being on friendly terms with your green grocer is still quite advantageous.

All I had to do was ask nicely and promise to be back the following weekend. I returned to the grocer to find it positively stuffed full of fresh zucchini flowers, and I walked away with enough to make many, many stuffed zucchini flowers.

Zucchini Flowers Stuffed with Herbs and Rice

Stuffed Zucchini Flowers

Ingredients

  • 1 ½ tablespoon olive oil (plus extra for cooking)
  • 1small brown onion (finely diced)
  • 1 ½ tablespoon fresh dill (finely chopped)
  • 1 ½ tablespoon fresh mint (finely chopped)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 125ml tomato passata
  • 50ml water
  • 100g medium grain Calrose rice (or medium grain arborio rice)
  • 20 zucchini flowers with baby zucchini attached

Method

  1. Preheat the oven to 170ºC.
  2. Heat oil in a small saucepan over medium heat. Add the onion and sauté, stirring, for 2-3 minutes or until almost tender. Add the dill and mint, and mix well.
  3. Add the cumin, pepper, salt, tomato passata and water. Increase heat to high, bring to a simmer and add the rice.
  4. Cover and lower heat to simmer gently for 5 minutes. Set aside to cool.
  5. Lightly oil the base of a large baking dish with olive oil. Set aside.
  6. With your fingers, very carefully pull out the inside stamen of each zucchini flower (taking extra care not to rip the petals).
  7. Using a teaspoon, carefully add some rice mixture into the flower, very gently close the petals over the rice and place it in baking dish. Fill all the flowers and place them side by side in the baking dish to fit snugly.
  8. Drizzle some olive oil over the zucchini flowers, sprinkle with salt and pepper and add water in the tray to 1cm in depth.
  9. Bake the zucchini flowers for 50 to 60 minutes, or until the rice is cooked through and the zucchini are tender. Serve with a crisp salad.

Recipe by Susie Rerakis as found on the SBS Food website.

Herb-Baked Celeriac

There is something satisfying about baking in spring. The heat of the oven meets the cheery spring breeze and creates a very comforting cooking experience.

With the spring breeze comes the beginning of the end for some winter vegetables, and I am already noticing that it is getting harder to find celeriac at the market.

Herb-Baked Celeriac

Celeriac is probably one of the most misunderstood vegetables, narrowly missing out on the top spot, which goes to kohlrabi. Both have a very unique, and for a lot of people, quite a strong, flavour. The trick is to learn how to cook with them and make them palatable. But for those who enjoy one or both of these vegetables, the challenge is in finding new ways to prepare vegetables that seem to have been pigeon-holed into one or two standard recipes.

After successfully preparing celeriac remoulade a number of times, and with the celeriac season quickly coming to a close, it was time to bake it – whole.

I chickened out from making a salt-crusted celeriac – I might tackle that next season – and chose instead to make a herb-baked celeriac, which yielded a tasty, albeit lumpy, mash. It was an interesting side, and an interesting way to actually cook celeriac, rather than just shredding it and tossing it in some mayonnaise. Just don’t try to full anyone into thinking it’s actually potato mash; it is much to celery flavoured for that.

Herb-Baked Celeriac

  • Servings: 4 as a side
  • Print

Herb-Baked Celeriac

Ingredients

  • 1 celeriac
  • 1 tablespoon olive oil
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 3 bay leaves
  • 1 garlic bulb (broken into cloves)
  • 50g butter

Method

  1. Heat oven to 180°C.
  2. If the celeriac has a green sprouting top, cut it off and discard. Scrub the celeriac clean of any dirt and trim away any frilly bits of root.
  3. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning.
  4. Wrap the foil around the celeriac tightly, place on a tray and roast on the bottom of the oven for around 2 hours. If the top is not very tender after two hours, continue baking for another 30 minutes.
  5. To serve, unwrap the celeriac and cut off the top.
  6. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like.
  7. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.

Recipe from the Good Food Magazine as found on the BBC Good Food website.

Winter Leaf and Apple Salad with Crispy Quinoa and Cider Vinegar Dijon Dressing

Spring has come early this year. And although my sinuses are already considering mutiny, it has been a lovely weekend of beautiful weather. But I do have one day left in which to honour my new favourite winter salad.

Winter Leaf Salad

This salad works no matter what the season, and really, you can use any combination of your favourite lettuces, because what really makes this salad is the crispy quinoa and cider vinegar and Dijon dressing. Add in some crisp apple slices and you have a very enjoyable and filling, albeit extremely crunchy, salad.

Winter Leaf and Apple Salad with Crispy Quinoa and Cider Vinegar Dijon Dressing

  • Servings: 2 as a main
  • Print

Winter Leaf Salad

Ingredients

  • ½ cup multicoloured quinoa
  • ¾ cup water
  • pinch of salt
  • 2 tbsp olive oil
  • ⅓ cup extra virgin olive oil
  • ¼ cup cider vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • salt flakes and freshly ground black pepper, to taste
  • 2 witlof (broken into individual leaves)
  • 1 small radicchio (broken into pieces)
  • 1 handful wild rocket
  • 1 handful frisee (trimmed)
  • 1 handful watercress
  • 2 gala apples or any other red winter apples

Method

  1. Place the quinoa, water and salt in a saucepan and simmer for 15 minutes. Drain any excess water from the quinoa.*
  2. Heat the oil in a large frying pan over a medium high heat and fry the quinoa for 7 to 8 minutes, or until golden brown and crispy, and crackling as it cooks. Remove from the frying pan and allow to cool.
  3. Combine the extra virgin olive oil, cider vinegar, Dijon mustard, honey and salt and pepper in a jar and shake to combine the dressing (or whisk the ingredients together in a large bowl). Set aside.
  4. Arrange the winter greens on a serving platter and set aside.
  5. Core the apples and then cut into slices. In a small bowl, toss the apple slices with 1 tablespoon of the dressing to prevent browning and then arrange over the greens. Sprinkle over the quinoa, drizzle liberally with the dressing and serve immediately.

* When cooking quinoa to fry, use much less water than you normally would to cook it, that way it dries out more quickly when you fry it and becomes crispy.

Recipe (very slightly altered) by Sally Courtney as found on the SBS Food website.

 

Categories

Archives

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Food Daydreaming on WordPress.com
%d bloggers like this: