Add chopped onions and garlic to melted ghee in a pan. Throw in cubed eggplant and any leftover veggies such as carrot, pumpkin or capsicum, chopped in small cubes. Add any kind of sausage or chorizo, or squeeze the insides out of the sausage casing into the pan. You can skip the meat if you prefer, but be sure to add plenty of herbs & spices for flavour. Add a cup of dried lentils (red are quickest), tinned or fresh tomatoes and 2 cups of stock. Simmer for 20 – 30 minutes or until lentils are soft. For a more detailed recipe you could try this.
Radicchio and Melty Cheese Tart
Last week’s roast radicchio was delicious but a touch on the bitter side for my palate. Many Asian cultures understand the need for bitter tastes in our diet but it can be an unfamiliar sensation for westerners. Angie sent me this recipe for a radicchio and parmesan tart and after a bit of googling I plan to adapt it by adding slices of pear and a soft melty kind of cheese. Lay out puff pastry (or the real deal, if you’re a baker). Sautee slices of red onion in ghee, then add slices / wedges of radicchio until slightly softened. Spread the onion and radicchio over the pastry, top with your choice of cheese (I hear brie is good!) and perhaps a few slices of pear as I intend to try this week. Bake in a medium oven for 10 – 15 minutes until pastry is golden. Let me know how it goes!
Zucchini Fritters with Roast Beet & Fennel Salad
Wash or peel beetroot and cut into quarters or large cubes. Add to an oven dish with chunks of carrot and red onion, olive oil and herbs. Roast for 30 – 45 minutes. This recipe looks good. Grate zucchini, squeeze the liquid out and mix with breadcrumbs, an egg, flour, chopped onion and herbs. You could also add feta or ricotta and other chopped, mashed or cooked vegies, tinned or cooked beans and crushed seeds and nuts. Shape into patties and fry with a bit of ghee or bake in the oven. Serve alongside roasted veg. This is a basic recipe to use as a guideline.
Roast Pumpkin Soup
Chop pumpkin, carrot, onion and garlic and toss together with oil in an oven pan. Roast for about 30 – 40 minutes until soft, then tip cooked veggies into a saucepan with stock and chopped herbs like fresh oregano. Simmer for 10 minutes then blend for a smooth rich pumpkin soup. Add more stock for a thinner soup. Serve with ricotta or sour cream, a sprinkle of fresh herbs and crusty bread with ‘lashings of butter’ or even cheese.
The all time crowd favourite at my place, I assume this meal needs little introduction. Brown onions and minced beef (or try 50/50 beef and pork) in ghee in a large pan or saucepan. Add garlic, tinned tomatoes, tomato paste, a little water and your herbs of choice – I use oregano, thyme, parsley, turmeric, a touch of smoked paprika and a bay leaf. Everyone’s bolognese is a little bit different, but those are the basics I usually start with. Most parents of small kids will grate in as much vegetable matter as possible. Kale, zucchini, carrot, beans, broccoli and capsicum could all be thrown in. Simmer for 30 minutes and serve with spaghetti or your choice of pasta. If you can let it sit or simmer for longer, this one always gets better with age! Make plenty for leftovers!
Baked Jacket Potatoes
Rub oil onto scrubbed whole potatoes and skewer them a few times to allow heat to penetrate into the centre. Pop directly on the shelf in a hot oven for 1 – 1.5 hours, depending on the size of the potatoes. Steam broccoli and beans and boil corn for a few minutes, scraping the kernels off into a bowl. Place veggies, grated cheese, sour cream or cream cheese and your choice of toppings in separate bowls. You could use leftover lentil casserole or bolognese sauce, fried bacon or tofu, tinned tuna or sardines, tinned or baked beans or any other favourites! When potatoes are ready, cut a big cross in the top and serve in wide bowls for everyone to pile with their preferred toppings.