Vegetables

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 * Asparagus **
 * Cooking Perfect Asparagus, Annabel Langbein: Through the seasons, TV Show**
 * Briam **
 * Black Dog Cottage Cookbook, p49 by Adie McClelland**
 * Chickpeas with cumin & sherry **
 * Nigella Lawson from her Nigella's Express TV Series **
 * Manuka honey- roasted yams with ginger **
 * chef tutor, Graeme Cawsey (stuff.co.nz)**
 * Pea, feta & mint mash **
 * Cuisine #149, p116, Celia Harvey**
 * Sweet & Sour Courgette Couscous **
 * Cuisine Issue #96, January 2003, p141**
 * Lentil & Cauliflower Pilaf **
 * Delicious Magazine, Vol 3, issue#3, p88**
 * John's Kumara & Rosemary Spread **
 * Annabelle Cooks, by Annabelle White, p79**
 * Mushroom & red pepper stew **
 * Lois Daish's Good Food, p60**
 * Roasted carrots with thyme **
 * Rebecca's recipe for roasted carrots (from Amanda Hesser, 'the cook & the gardener')**
 * Green beams with walnuts & walnut oil **
 * Rebecca's recipe**
 * 'Suffocated' cauliflower **
 * Julie Biuso's Italian Cooking, p89**
 * Vegetable Stir fry **
 * Nadia Lim, My Food Bag, 28 August 2017 **
 * Creamy Leeks **
 * Nadia Lim, My Food Bag, 28 August 2017 **


 * Asparagus **
 * Cooking Perfect Asparagus, Annabel Langbein: Through the seasons, TV Show**

allow about 6 spears per person instead of cooking it in a lot of water, Annabel only uses 1 cup of water & that way it really retains its flavor. Bring the water to the boil with some salt & about 1 Tablespoon of butter. By the time the asparagus is cooked, all the water will have evaporated and you'll end up with buttery tasting asparagus.

Snap tough bottom ends off. Cook for 5 minutes with lid on the pot.

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 * Briam **
 * Black Dog Cottage Cookbook, p49 by Adie McClelland**

2 potatoes, peeled and sliced: 1 red onion, sliced 2 cloves garlic, crushed 2 courgettes, sliced 1 red or green pepper, deseeded and sliced 1 aubergine, halved, chopped into chunks (Note: carrot(s) and/or kumar are also good alternatives) 5 medium-sized tomatoes, roughly chopped (or a tin of tomatoes) 120 mls extra virgin olive oil 120 g tomato paste mixed with 350 mls of warm water salt & freshly ground black pepper

Pre-heat oven to 150˚C. Put all the chopped and sliced vegetables into your baking dish. It does not matter in what order, there is no order to this dish. Pour over the oil, the tomato paste mixed with water, and season. Do not worry if it doesn't seem enough liquid to bake all the vegetables, remember that the raw tomatoes will render their own liquid. Mix everything with your hands and baked uncovered for at least 1 1/2 hours, turning over once or twice. The next day, check seasoning. <><><><><><><><><><><>
 * Method**
 * Chickpeas with cumin & sherry **
 * Nigella Lawson from her Nigella's Express TV Series **

1 - 2 Tablespoons garlic oil or olive oil with sautéed sliced garlic 2 teaspoons cumin seeds 1 can drained chickpeas a bag of rocket 3 Tablespoons sherry
 * Ingredients**

Heat the oil and add the cumin seeds. When you hear the seeds sizzle in the oil and the fragrance is coming out, add the drained chickpeas. Toss the chickpeas in the oil mixture and add a bag of rocket leaves. Wilt the rocket and add the sherry. When the chickpeas are warmed through, the rocket wilted, and the sherry reduced a little, it's ready.

This works well as a side dish without the rocket. Yum.

<><><><><><><><><><><><> http://www.stuff.co.nz/life-style/food-wine/recipes/5272987/Magic-ways-with-seasonal-yams
 * Manuka honey- roasted yams with ginger **
 * chef tutor, Graeme Cawsey (stuff.co.nz)**

Serves 4 400g yams, washed 1 Tbsp manuka honey 1 Tbsp grated root ginger Salt and pepper Olive oil (in spray form if possible) Heat oven to 200 degrees Celsius. Wash and dry the yams, then spread them in a roasting dish and spray or drizzle with olive oil. Season the yams with salt and pepper, toss to coat. Roast in the oven for 30 to 40 minutes. Once or twice while cooking the yams, pull out roasting dish and toss the vegetables. Once the yams are cooked, drizzle the honey over the yams and add ginger. Toss the yams so they are well coated. Pop back in the oven for a couple of minutes, making certain the honey doesn't burn. Serve the yams with roast meat, chicken or fish. <><><><><>


 * Pea, feta & mint mash **
 * Cuisine #149, p116, Celia Harvey**

serves 8 - 10 as a side dish

1 kg peas 200g crumbly feta 1/2 cup mint leaves, finely sliced juice of 1 lemon extra virgin olive oil

Place the peas in a saucepan of old water. Bring to a simmer, then simmer for 3 mins. Drain well. Crumble the feta into the peas, then use a fork to mash coarsely. Stir in the mint and lemon juice, then drizzle with oil. Serve warm.

<><><><><> Cuisine: Issue 96, January 2003, page 141
 * Sweet & Sour Courgette Couscous **

 **Ingredients**

<span style="font-family: Verdana,sans-serif; font-size: 13.5pt;">3 Tablespoons olive oil <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 8 – 10 (800g) small courgettes, thickly sliced <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 3 Tablespoons red wine vinegar <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 2 Tablespoons raw sugar <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 2 x 400g cans tomatoes, roughly chopped <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> ¾ cup instant couscous <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> salt and freshly ground black pepper to taste

<span style="font-family: Verdana,sans-serif; font-size: 13.5pt;">Heat oil in a frying pan and stir fry the courgettes over high heat for a few minutes until golden brown. <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;">Add remaining ingredients, bring to the boil, then remove from the heat. Cover and leave to steam for 5 minutes. Adjust seasoning with salt and pepper.

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<span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> ** Lentil & cauliflower pilaf ** <span style="color: #0000ff; font-family: Verdana,sans-serif; font-size: 10pt;">Delicious Magazine, Vol 3, issue 3, page 88 <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;">Serves 6

<span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> **Ingredients** <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;">2 teaspoons canola oil <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 1 small onion <span style="font-family: Verdana,sans-serif;">, finely chopped <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> ½ (about 450 g) cauliflower, cut into florets <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 1 1/4 cups (250 g) basmati rice <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 2 Tspns mild Indian curry paste <span style="font-family: Verdana,sans-serif; font-size: 10pt;"> (eg korma) NB: green curry paste works <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 3 cups (750 ml) vegetable stock <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 2 bay leaves <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 1 cinnamon quill <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 400g can lentils, drained and rinsed

<span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> Optional: 2 Tablespoons finely chopped coriander leaves <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> Optional: Mango chutney to serve

<span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Heat oil in a large frypan over medium heat. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Add onion and cook for 5 minutes, stirring occasionally. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Add the cauliflower and rice and cook, stirring, for 2 minutes. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Add curry paste and cook for a further minute. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Add stock, bay leaves and cinnamon, then bring to the boil. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Fluff rice with a fork, stir in lentils and heat through for 1 minute. Sprinkle over coriander and serve with chutney, if desired. <><><><><><><><>

<span style="color: #0000ff; font-family: Verdana,sans-serif; font-size: 10pt;">Annabelle Cooks, by Annabelle White, page 79
 * <span style="color: #ff0000; font-family: Verdana,sans-serif; font-size: 13.5pt;">John’s Kumara and Rosemary Spread **

<span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> **Ingredients** <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;">4 small-sized kumara, peeled & cooked <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 1 Tablespoon butter <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> Pinch salt <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> Freshly ground black pepper <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 4 rashers bacon, grilled and finely chopped <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 150g light sour cream <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 2 teaspoons chopped fresh garlic chives <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;">1 teaspoon curry powder <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 2 tablespoons mayonnaise <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 4 teaspoons chopped fresh rosemary <span style="font-family: Verdana,sans-serif; font-size: 13.5pt;"> 100g light cream cheese (optional)

<span style="font-family: Arial,sans-serif; font-size: 13.5pt;">Mash the cooked kumara with butter and seasoning. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;"> In another bowl, mix the sour cream, chives, curry powder, mayonnaise, rosemary and cream cheese. <span style="font-family: Arial,sans-serif; font-size: 13.5pt;"> Add mashed kumara and bacon to the sour cream mix. Chill.

<span style="font-family: Arial,sans-serif; font-size: 13.5pt;"> Serve with toasted sundried tomato or herb bread <><><><><><> <span style="display: inline !important;">Lois Daish’s **Good Food**, pg 60
 * Mushroom and red pepper stew **

Serves 4.

500g mushrooms 3 Tbsp olive oil, or clarified butter, or a mixture 1-2 onions, thinly sliced (//I sometimes replace one onion or both onions with a leek//) 1-2 cloves garlic, peeled and crushed 2 red peppers, seeded and thinly sliced sprigs thyme, chopped 1 Tbsp flour 1 Tbsp tomato paste 1 Tbsp soy sauce 1 Tbsp dry sherry 1-2 cups water salt and pepper

<span style="font-family: Arial,Helvetica,sans-serif;">Prepare mushrooms appropriately. <span style="font-family: Arial,Helvetica,sans-serif;">If they are buttons, all they need is a quick wipe. If they are wild, sort carefully, trimming off any dirty stems. Peel if skins are very thick. Cut into quarters if large. (I often slice all the mushrooms) <span style="font-family: Arial,Helvetica,sans-serif;"> Melt 2 Tablespoons of oil or butter in a large frying pan. <span style="font-family: Arial,Helvetica,sans-serif;">When it is hot, tip in the mushrooms and fry until browned. If the mushrooms exude a lot of moisture continue frying until all the liquid is driven off. <span style="font-family: Arial,Helvetica,sans-serif;"> Meanwhile in a heavy pot, heat 1 Tbsp of oil or butter. <span style="font-family: Arial,Helvetica,sans-serif;">Add the onion, garlic and peppers. Fry gently until the onion is translucent and softened. <span style="font-family: Arial,Helvetica,sans-serif;">Stir in the thyme, flour, tomato paste, soy sauce and sherry. <span style="font-family: Arial,Helvetica,sans-serif;">Cook for a minute or two, then add the water. <span style="font-family: Arial,Helvetica,sans-serif;">Tip in the well-browned mushrooms and simmer for at least 10 minutes. <span style="font-family: Arial,Helvetica,sans-serif;">Season with salt and pepper.

<span style="font-family: Arial,Helvetica,sans-serif;"> This stew may be cooked ahead and re-heated. <span style="font-family: Arial,Helvetica,sans-serif;"><><><><><><><>

<span style="font-family: Arial,Helvetica,sans-serif;">Rebecca's recipe for roasted carrots (from Amanda Hesser, 'the cook and the gardener')
 * <span style="color: #e81339; font-family: Arial,Helvetica,sans-serif;"> Roasted carrots with thyme **

<span style="font-family: Arial,Helvetica,sans-serif;"> 8-12 medium carrots (around 1 1/4 lbs) trimmed and peeled <span style="font-family: Arial,Helvetica,sans-serif;"> 1 small bouquet (!) of thyme sprigs <span style="font-family: Arial,Helvetica,sans-serif;"> 3 Tbsp olive oil <span style="font-family: Arial,Helvetica,sans-serif;"> coarse salt

<span style="font-family: Arial,Helvetica,sans-serif;"> 1. heat the oven to 325° F (carrots burn easily under high heat - low temperature allows the carrots to stay moist while caramelizing their sugars on the edges) <span style="font-family: Arial,Helvetica,sans-serif;"> 2. Choose a roasting pan large enough so that all the carrots fit comfortably in a single layer. This way, they will colour rather tan steam as they do when piled on top of one another. Do not use a pan that is too large, or the carrots will dry as they cook. <span style="font-family: Arial,Helvetica,sans-serif;"> Add all but two of the thyme sprigs and coat the carrots and thyme with the olive oil. Season with salt. <span style="font-family: Arial,Helvetica,sans-serif;">3. Roast in the heated oven until the carrots are well coloured and tender when poked with a fork in the thickest end, 50 - 60 minutes. <span style="font-family: Arial,Helvetica,sans-serif;"> While they are cooking, shake the roasting pan every 15 minutes so the carrots colour evenly, and baste them with the olive oil in the base of the casserole. <span style="font-family: Arial,Helvetica,sans-serif;">4. Strip the leaves from the remaining thyme sprigs. <span style="font-family: Arial,Helvetica,sans-serif;">5. To serve, transfer the carrots to a flat dish and sprinkle with the thyme. <><><><><><>

<span style="font-family: Arial,Helvetica,sans-serif;">Rebecca's recipe
 * <span style="color: #ed133a; font-family: Arial,Helvetica,sans-serif;"> Green beans with walnuts and walnut oil. **

<span style="font-family: Arial,Helvetica,sans-serif;"> 1/3 cup walnuts <span style="font-family: Arial,Helvetica,sans-serif;"> sea salt <span style="font-family: Arial,Helvetica,sans-serif;"> 3/4 lb of green beans, stems trimmed <span style="font-family: Arial,Helvetica,sans-serif;"> 3 Tbsp walnut oil, or excellent olive oil <span style="font-family: Arial,Helvetica,sans-serif;"> coarsely ground black pepper

<span style="font-family: Arial,Helvetica,sans-serif;"> 1. preheat oven to 350° F (175° C) <span style="font-family: Arial,Helvetica,sans-serif;"> Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling, or smell them when you open the oven door, about 5 minutes. <span style="font-family: Arial,Helvetica,sans-serif;"> Remove them from oven and chop coarsely.

<span style="font-family: Arial,Helvetica,sans-serif;"> 2. Meanwhile, bring a large pot of water to the boil (seasoned with sea salt). <span style="font-family: Arial,Helvetica,sans-serif;"> Add the beans and cook til just tender but still firm, about 4 minutes. <span style="font-family: Arial,Helvetica,sans-serif;"> Don't over cook, they continue cooking out of the water. <span style="font-family: Arial,Helvetica,sans-serif;"> Drain, then spread out on a kitchen towel to soak up excess water.

<span style="font-family: Arial,Helvetica,sans-serif;"> 3. Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. <span style="font-family: Arial,Helvetica,sans-serif;"> Season generously with pepper and perhaps a little more salt. Serve now or later. Also good after a few hours.

<><><><><><><><><> ‘Suffocated’ Cauliflower’ Julie Biusos’s **Italian Cooking** pg 89

Serves 6

1/4 cup extra virgin olive oil 2 large garlic cloves, peeled and lightly crushed 1 medium cauliflower, cut into florets, washed and shaken dry 1/4 teaspoon salt freshly ground black pepper to taste 125 ml (1/2 cup) dry white wine 2 Tablespoons pine nuts 1 1/2 Tablespoons raisins (optional) 2 tiny dried ‘Bird’s Eye’ chillies, crushed (optional) 1 Tablespoon finely chopped parsley

<span style="font-family: Arial,Helvetica,sans-serif;"> Heat the olive oil in a large fry pan over a low heat. <span style="font-family: Arial,Helvetica,sans-serif;"> Add the garlic cloves and fry gently until golden brown. remove and discard. <span style="font-family: Arial,Helvetica,sans-serif;"> Add the cauliflower florets, toss quickly in the oil, cover the pan with a lid & cook for 5 minutes, shaking the pan occasionally. <span style="font-family: Arial,Helvetica,sans-serif;">Lift off the lid, sprinkle over the salt and grind on some black pepper. <span style="font-family: Arial,Helvetica,sans-serif;">Pour in the wine, and stir through the pine nuts (and raisins). <span style="font-family: Arial,Helvetica,sans-serif;">Put the lid back on, bring to the boil, then lower the heat and simmer gently for 10 - 15 minutes or until done to your liking. <span style="font-family: Arial,Helvetica,sans-serif;">Remove the lid and allow the liquid to evaporate until syrupy. <span style="font-family: Arial,Helvetica,sans-serif;"> Stir through the crushed chillies and parsley. (both optional) <span style="font-family: Arial,Helvetica,sans-serif;"> Transfer to a serving bowl and allow to cool.

<span style="font-family: Palatino,serif;"> Toss well before serving. <span style="font-family: Palatino,serif;"><><><><><><>


 * Vegetable Stir Fry **
 * Nadia Lim, My Food Bag, 28 August 2017 **

1/2 red onion, sliced 1 carrot (cut in half length-ways & thinly slice on an angle) 1 baby bok choy (trim 1-2cms off bok cohy & thinkly slice) 1 Tablespoon soy sauce 1 1/2 teaspoons fish sauce 1 Tablespoon sweet chilli sauce 2 Tablespoons water
 * Vegetable Stir Fry**


 * Method:**

Add a drizzle of oil to pan & on a medium heat, stir fry red onion for about 2 minutes, until softened. Add carrot, soy sauce, fish sauce, sweet chilly sauce & water. Cook a further 3 minutes until tender. Add bok choy & cook a further 1-2 minutes until bright green & tender. Season to taste with salt & pepper. <><><><><>


 * Creamy Leeks **
 * Nadia Lim, My Food Bag, 28 August 2017 **

1 x leek, white & pale green part only, thinly sliced 1 clove garlic, minced 1/4 teaspoon salt 1 1/2 teaspoons chicken herbs 1/4 cup white wine 1/4 cup chicken stock 1/2 150g pottle sour cream


 * Method:**

Heat a drizzle of oil in a medium fry pan on medium high heat. Cook leek for 2-3 minutes until tender. Add garlic, salt & 1 1/2 teaspoons of chicken herbs & cook a further 1 - 2 minutes until fragrant. Add wine and stock to pan & cook for 3-4 minutes until almost evaporated. Fold through sour cream & remove from heat. Season to taste with salt & pepper. <><><><><>