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ABC stirfry (asparagus, beans & carrot)
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Asparagus spears Beans Carrot Sesame seeds Sesame oil Mirin
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Cut asparagus and beans into 3-5cm pieces, and carrots into 3-5cm sticks. Toss sesame seeds in a hot wok to toast lightly, then remove. Add a little sesame oil to work, toss veges in wok with a splash of mirin. Just before serving, add toasted sesame seeds. I served this with salmon baked in a soy-based marinade & rice - scrummy!!
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  YourFriendlyDietitian
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Baba Ganoush (eggplant)
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1 eggplant
garlic, crushed)
lemon juice of 1/2-1 lemon
tahini (few tablespoons)
cumin
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Cook eggplant (skin and all) directly over a flame (eg gas stove, or BBQ burner). This gives it a delicious smokey flavour. alternatively you can roast the eggplant in the oven, but the flavour is not as intense.
Cool eggplant, then peel and wash. Squeeze eggplant well to drain excess moisture.
Mash or puree eggplant (hand helder blender works well) and mix with garlic.
Add lemon juice and tahini to achieve correct consistency and delectable taste.
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YourFriendlyDietitian
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Fresh Pasta Sauce (tomatoes + any green vege)
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garlic tomatoes, diced finely (use up those old tomatoes that are getting a little bit too soft for salad) green veges (I used green beans and asparagus initially, but repeated with baby spinach) fetta
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lightly fry the garlic (and you could probably add a little oniony sort of thing too if you want - red onion would be good, or even shallots) Throw in the green veges if they need a little cooking (eg beans, aspargus, brocolli), but if you use baby spinach, dont throw it in until the end). Toss in the tomoates briefly until just softened. Turn off heat and throw in fetta (crumbled or diced). i served this with a delectable perch fillet ravioli, but it would also go well with most light ravioli, or even plain pasta.
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YourFriendlyDietitian
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Slow roasted tomatoes
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- Tomatoes! Duh
- Sea salt
- Olive oil
- Optional fresh herbs like rosemary or thyme
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I'm sure everyone knows this, but I can't get over how delicious they are. - Pre-heat oven - about 120 degrees
- Quarter tomatoes
- Place on baking tray
- Sprinkle or rub with fairly generous amounts of sea salt and herbs if you want
- Dashes of olive oil
- Roast in oven for a few hours til desired 'roasted-ness'
- Eat on own or add to sauces, salads, with bocconcini or goats cheese YUM!
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LibandSeb1
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I agree, Libby left some of these tomatoes at the Nov 17 harvest and they were delicious. Thank you Libby! (julian)
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Tomato and Saffron Tart
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Shortcrust pastry to fill about 22-25cm tart tin.
egg for brushing.
400ml double cream.
1 tsp saffron threads steeped in 1 tsp hot water for few minutes.
2 eggs and 4 egg yolks.
Handful basil leaves.
Salt and pepper.
TOMATO SAUCE:
Few dashed olive oil.
2 onions.
2 celery sticks.
6 cloves chopped garlic.
1.4kg fresh tomatoes or if not enough, substitute with canned - skinned and chopped.
1 tbsp tomato paste.
2 bay leaves.
2 tsp molasses/dark brown sugar.
150ml red wine.
Salt and pepper.
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This takes a bit of time. It is (obviously) not my recipe, but it is fantastic!
Preheat oven to 150-180 degrees. Bake the pastry blind for 15-20mins. Remove the beans and then brush with beaten egg and return to oven for another 15 mins or so. The trick I found here was getting the pastry cooked enough so that the sauce does not seep through the pastry base. Cooking for longer in a less hot oven meant that the edges did not go too crispy, but cooked sufficiently.
Saute onions, celery and garlic in olive oil until translucent. Added fresh/tinned tomatoes. Add the tomato paste, bay leaves and sugar, then red wine and simmer for a while. You need to reduce the sauce until it is quite thick and jammy, and liquid has evaporated. This took me close to 1 hour. Whizz it like soup if you want or leave it lumpy. Leave to cool. To make custard put 4 tablespoons of cream in saucepan with saffron threads and their water. Heat until warm and then let sit for 5 mins off heat. Beat together eggs and yolks and stir in remaining cream and then your saffron cream. Tear the basil and add to custard. Spread a layer of tomato sauce over the pastry to almost come half way up. Our the custard over the top of tomato base and bake until it is set (trembling) - about 30/40 mins at 200 degrees. Allow to cool for at least 10 mins before trying to slice it.
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LibandSeb1
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