Chickpea, Broccolini and Sweet Potato Curry

Ingredients
1 Tbsp vegetable oil
1 Tbsp curry powder, mild to hot according to taste
800 g sweet potato, peeled and diced into bite sizes
400 g can chickpeas, drained and rinsed
1 onion, peeled and diced
1 red capsicum, diced
400 ml can coconut milk
salt and pepper to taste
100 g baby spinach leaves
1 bunch broccolini
soy yoghurt as a dressing
Method
Heat the oil in a pan. Add the onion and capsicum and cook for 2 minutes, stirring. Add the curry powder and stir in for a further 2 minutes until it becomes fragrant.
Add the sweet potato and coconut milk and a cup of water. Bring to the boil. Stir and cover. simmer for 10 minutes until sweet potato is tender.
Stir in the chickpeas and bring back to the boil. Add seasoning to taste.
Remove from the heat and stir in the spinach leaves. They will wilt and add colour.
Meanwhile steam the broccolini for 5 minutes until tender.
Divide the curry onto 4 plates and add the broccolini to the side.
Drizzle soy yoghurt over the dish. Serve hot.
Serves 4 people.

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Iced Tea with Guava

Mum was always looking for ways to cool us down. This is a tea with a difference as she would use what we had. Our nearest shop , an African dukka, was 5 miles away and our nearest shopping centre 200 miles away! Tea was Ceylon or maybe rooibos. Mint grew near the kitchen drain pipe where waste water spilled out of the catchment drum to be used on the gardens. Guava, lemon, lime and mango trees grew around the station.
Ingredients
2 tsp or bags of tea
handful of mint leaves, keep 4 leaves for decoration
1 cup lemonade
1 guava, or a mango in season
1 lemon or lime
Method
Heat the teapot. Place the tea in the pot and pour over boiling water. Allow to brew for a couple of minutes. Have a cup of tea!
Pour the remainder into a jug with the shredded mint and place in the fridge.
Before serving add the lemonade.
Place ice cubes into 4 glasses. Add sliced lemon or lime and sliced guava or mango into the glasses. Pour in the tea through a tea strainer. Serve with a mint leaf to decorate.
Serves 4 people.

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Mango, Carrot and Orange Smoothie

It is getting hot in Queensland and cool drinks are a must. Also mangoes are in season. Thank you Olive for this refreshing drink.
Ingredients
1 mango
1 cup of unsweetened carrot juice, chilled
1 cup of unsweetened almond and coconut milk, chilled
1 orange, peeled and chopped
1 tsp vanilla extract
1/2 cup ice cubes
sugar to taste
Method
Peel the mango and cut the flesh from the seed.
Place the mango flesh and all the ingredients into a blender.
Blend on high until smooth. Taste and add sugar if required.
Pour into 4 chilled glasses.
Serve immediately. Serves 4 people.

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Grated Zucchini

A colourful tasty dish to accompany a main dish or spread on toast as a snack or Hors-d’oeuvre.
Ingredients
2 zucchini
1 tsp chilli flakes or 1 deseeded sliced chilli
zest of half a lemon
Method
Preheat the oven to 200C, 400 F or Gas Mark 6.
Grater the zucchini and spread on kitchen paper to absorb the moisture.
Mix in the chilli and lemon zest.
Spread on a non stick baking tray.
Bake in the oven for 10 minutes.
Serves 4 people.

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Mango Salsa

This delicious mango salsa was served to us at the Mary River Wilderness Retreat in Kakadu National Park, Northern Territory. When I asked the chef, Aaron Taylor, for the recipe he said it was always different as he threw in what he had and added according to the taste. It is a colourful accompaniment to many main dishes or on biscuits as a hors-d’oeuvre. I add coriander for my husband and make a second salsa with parsley for myself.
Ingredients
Fresh mango or frozen mango, cheeks
fresh chilli or chilli flakes
sweet onion
coriander or parsley or herbs of choice
capsicum, seeds removed
sugar
Method
Blend all together on pulse.
Keeps in the fridge for a week.

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Runner Bean Salad

This recipe was given to me by Ashutosh the Chef at The Radisson Hotel, Varanasi, India. It looks attractive and tastes good.
Ingredients
250 gm runner beans
1 punnet cherry tomatoes
50 g almond slivers
Method
Top and tail the runner beans and cut them into 3-5 cm length. Blanch them for 2 minutes in boiling water.
Roast the cherry tomatoes on a tray in an oven at 180 C, 350 F or Gas Mark 4 for 10 minutes. Allow to cool. Skin the tomatoes and crush them.
At the same time toast the almonds on a tray in the oven.
Place the runner beans on a serving dish. Sprinkle over the almonds and pour over the crushed tomatoes.
Serves 4 people.
Can be served hot or cold.

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Carrot and Ginger Soup

This recipe came from the chef at Ganni Restaurant, Leis, in Switzerland. The exact measurements were not given as they produced it in bulk so I have used my taste but you can alter the amounts according to your taste. It was warming and delicious.
Ingredients
4 carrots, grated
1 onion, halved and sliced
3 cm fresh ginger, grated
2 tsp curry powder
1/2 tsp turmeric
1 lt vegetable stock
parsley, fresh, to garnish
Method
Place all the ingredients except the ginger and parsley in a saucepan.
Bring to the boil and simmer for half an hour until the vegetables are tender.
Add the ginger and simmer for 5 minutes.
Serve hot garnished with parsley. Serve with warm bread rolls or croutons.
Serves 4 people.

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