450 grams butter nut cut into 1 centimetre dice
½ teaspoon urad dal
½ teaspoon whole brown mustard seeds
1 -2 dried hot red chillies
STIR FRIED BUTTERNUT PUMPKIN
SILVERBEET STALKS WITH MUSTARD – Silverbeet kadalu awa pettina koora
Eating root to shoot isn’t a new idea. Long before it became a thing, my mother and grandmother were doing it. Growing up, it was always drummed into me that we need to respect not only food but also the farmers who produce and as a mark of respect, if it is edible, it is not be wasted. So very often we would have the leaves served up one day and the next day it was the stalks. This is a very traditional Andhra dish (the Telugu name is in small) and you can use the same technique to cook amaranth stalks, cabbage, radish or even plantains.
400 grams silverbeet stalks (washed, peeled and cut into a 3 centimetre dice)
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VEGAN MENEMEN
Menemen is a Turkish dish often made with eggs, tomatoes, green peppers, cured meats and spices. If you think you don’t like tofu, think again if prepared this way. It is very easy, rustic and quick. It is great to eat anytime of the day and serve it with Turkish Pide or steamed rice.
600 grams of tofu, drained
PRAWN & SALMON LAKSA
Laksa is a spicy noodle soup, generally with wheat noodles, that is very popular all through South East Asia. I have done my version with buckwheat noodles and yes there are quite a few steps but the end result is flavour packed and well worth making it from scratch. You wouldn’t want to use the readymade sachet mixes anymore.
Ingredients
400 grams salmon fillet, bones removed, skin removed but saved
12-16 large tiger prawns peeled with tails on
1.2 litres of fish stock (recipe below)
0.8 litres of coconut milk
EASY TOFU STIR FRY
I normally do the tofu version first for the vegetarians in the household and then follow with the chicken stir fry. When I say tofu, many people say oh tofu, it’s so tasteless. Yes agreed it is bland and does not have a taste as such but that is the point, as it takes on the umami flavours of the other ingredients so well. I have learnt to incorporate tofu into several vegetarian versions of dishes I cook on an everyday basis, you can say I like it.
400 grams firm tofu, drained
2 medium sized carrots cut into batons
400 grams mushrooms (prepared) and quartered
1 large red pepper cut into 4-5 centimetre strips
1 bunch Shanghai green bok choy, washed well, stalks and leaves separated
EASY CHICKEN STIR FRY
Ingredients
400 grams chicken breasts
2 medium sized carrots cut into batons
400 grams mushrooms (prepared) and quartered
1 large red pepper cut into 4-5 centimetre strips
1 bunch Shanghai green bok choy, washed well, stalks and leaves separated
CANNELLONI
INGREDIENTS
250 grams good quality cannelloni tubes
1 large leek, washed thoroughly and cut lengthwise first and then into half moons
500 grams mushrooms chopped into ½ centimetre pieces
250 grams frozen spinach, thawed and drained well
CHERRY CLAFOUTIS
Clafoutis is a very simple classic French dessert. I used well drained tinned black cherries. During summer, you can use a punnet of black berries.
1 x 400 grams tin of black cherries in syrup, well drained
200 ml whole milk
100 ml cream
CARROT DIP
BERRY &CHIA SEED SMOOTHIE
My son and I don’t know what to have for breakfast as we are not part of the Kelloggs club! I am often looking for interesting ways to have something to eat or drink about 9 or 9.30 after my yoga or walk. This is a very filling choice and can be had anytime of the day!