Carrot and Kumara Roesti

• 1 large carrot - shredded
• 1 medium kumara (sweet potato) - shredded
• 1 medium brown onion, finely diced and sauteed
• 1 large egg, beaten
• 4 tablespoons flour 
• 1/2 teaspoon tumeric or curry powder
• 1/4 teaspoon garlic powder
• 2 tablespoons finely chopped parsley
• Oil for cooking

1.  Mix grated vegetables, onion, herbs, and spices in a large bowl
2.  Add beaten egg and stir through thoroughly
3.  Gradually add flour until mixture is combined and 'sticky'
4.  Shallow fry over medium heat until golden and cooked through

Yummy variations

Add 2-3 tablespoons of:

•  chopped cashews
• fried, diced bacon
• shredded parmesan
• crumbled feta
• cooked lentils

Kumara Soup

1 large Kumara (sweet potato)
1 large parsnip
1 large brown onion
3 rashers of middle bacon fried and chopped (optional)
Slurp of sunflower or olive oil
1.5 litres stock or water
Salt & pepper to taste
2 tablespoons of chopped fresh herbs - chives, rosemary, thyme
Cream for serving

1. Dice the vegetables and sautee in oil until onion is transluscent
2. Add stock.  Bring to gentle boil then simmer until vegetables are very tender.
3. Puree in blender or using stick blender
4. Season with salt & pepper to taste
5. Stir through (optional) bacon
5. Ladle into ramekins and swirl cream into soup.  Garnish with  herbs of choice.

Other recent zucchini treats include:

• Zucchini Cake 
• Muffins
• Pancakes
• Zucchini "pasta"
• Diced, sliced or shredded panfried zucchini with mushrooms or tomatoes on toast
• Grated zucchini added to mashed potato
• Zucchini and mushroom stuffed capsicums and tomatoes
• Diced into brown rice dishes
• Added to bread
• Curries
• Stir fires
• Omelettes
• Fritters
• Meatloaf
• Roasted for salads

My, it's been a while!

It's well and truly zucchini time again.

I grated a giant zucchini into a bulk bolognese brew a few nights ago. This is fabulous because zucchini adds moisture too. It, along with an additional grated carrot was added approximately an hour before serving as I wanted to "up" the vegetable flavour.  

Ingredients included freshly picked tomatoes and celery, grated carrot and homegrown mushrooms rounded out the vegetable ingredients.  Minced beef (not a personal favourite) was the meat of choice for this extended family meal.  As we were cooking with ingredients on hand, this bolognese was not as richly tomatoey as it might have been as there was no tomato paste in the pantry!  Still it was a satisfying meal at the end of a long day.  The evening had a delicious chill so a hot, slow cooked meal was just the ticket.  Served with three types of pasta - again using up what was on hand - spaghetti, penne and spirals :)

Orange & Green!

Much like my family of origin - The Orange and The Green - but somewhat more harmonious, tonight's meal was a simple vegetable dish Zucchini & Sweet Potato (Kumara) Fritters served with a crisp green salad.  Oh,Yum!!

2 cups grated zucchini
1 cup grated sweet potato
2 tbsp chopped chives
2 tabsp sesame seeds
1 large egg
1/2 cup plain flour
Salt & pepper

1. Grate the vegetables and drain, saving the juices
2. Combine the zucchini, sweet potato, sesame seeds and chives in a mixing bowl
3. Gently whisk the egg and fold in the flour, seasoned with salt and pepper.  Add the vegetable juices if needed to give batter a good consistency
4. Add batter to vegetables and fold through gently
5. Drop large spoonfuls of mix into a lightly greased, non stick pan.  Flatten the fritter slightly
6. Cook until golden brown and batter is bubbling on top
7. Gently flip and cook until golden
8. Serve immediately (to enjoy the crunchy coat) with a fresh green salad and your favourite condiment.  That's fruit chutney for me!

Simply Scones

I have long been a fan of the humble scone.  I have been making them since I was a child and can honestly only remember one occasion they didn't work (moon rocks!)

The melted butter method preferred by my mother was knocked out of me in home economics at school and for the past three or so decades I've dutifully rubbed the butter into the flour.  A few months ago, I had a jar of cream that needed to be used so in lieu of butter I poured the remaining cream onto the flour and began to mix, adding water only to create the dough.  The result was heavenly, light scones.  I tried this method again a couple of weeks later - same result!  I am a convert to the cream method!  So quick and easy.

AJ's Creamy Scones

3 cups Self Raising Flour (sifted)
Pinch salt
1/2 jar cream approx (100mls)
Water

With a knife, gently fold the reaminto the flour.  Add water slowly until dough begins to form.  Gently form dough into cohesive ball with hands.  Lightly knead to collect all flour from bowl.  Turn dough out onto benchtop or board.  Press gently with fingers to flatten.  Dough should be approx 30mm thick.  Cut into squares with a sharp knife or cut individual scones with a scone cutter.

Place on tray lined with baking paper.  Brush tops lightly with milk or water. Pop into a hot oven (200 C) and bake for approx 12 - 15mins or until tops are golden.


Scone Swirls

Make dough as above.  Divide mixture into two pieces.
Roll first piece into a rectangular shape approx 150mm x 300mm.
Spread with filling.
Roll the dough into a scroll along the longest edge.
Cut into 30mm "slices" and place swirl side up on a tray lined with baking paper.
Bake in hot oven (200C) for 12 - 15 mins

Suggested fillings:

Lemon or passionfruit butter
Jam
Sweet chilli sauce (these scrolls good with soup!)
Mustard and grated cheese
Sweet corn and bacon
Brown sugar, cinnamon and a little melted butter (this mix is to die for!)

♫ 10 Clear Bottles ... sitting on the shelf .. ♫

I'm going through a most experimental phase right now.  My latest trial is bottling some of the foods and ingredients I would usually freeze.  First on the list was pasta sauce, then soup.  I have since bottled some vegetable stock and stewed fruit.  Already, there is space in the freezer for more making the most of marked down goodies at the supermarket and greengrocers.

The principle is the same as jam making so there's no reason to think these trials won't be successful.  Hot food into hot, sterilised jars.  Lids screwed tight immediately then wait for the "pop".  I am a bit loopy when it comes to jars.  I simply cannot part with them, and as a result have boxes of the things!  Many too large for jam - just for me - but ideal for goodies such as soups and cooking sauces.

I shall be watching my trial jars with interest in the coming weeks and months.  Looking for any change in colour or movement in the lid.  The jars are stowed out of direct light, so colour changes will be "internal" and perhaps indicative of fermentation or rotting. 

My mind is now racing with thoughts of bottling custard, bechamel sauce and similar.  One little jar next time I'm cooking a milk based sauce won't hurt, and will be an interesting experiment too!