BROCCOLI AND CAULIFLOWER WITH FRAGRANT SOUR CREAM SAUCE
Serves 4
350g broccoli and cauliflower
20g butter
15-20ml ground coriander
10ml ground cumin
30ml flour
250ml milk
salt and pepper to season
125ml sour cream
drispy onion sprinkles for serving
Steam the broccoli and cauliflower until cooked.
Melt butter in a small pot. Add the spices and cook for 15 seconds.
Whisk in the flour, cook for a minute then add the milk. Stir until thick and smooth and the flour has cooked through.
Season well with salt and pepper.
Add the sour cream and pour over the steamed broccoli and cauliflower.
Top with some crispy onion sprinkles that you can buy at Woolworths.
TAMARIND ROASTED BUTTERNUT
Serves 4
1 medium-sized butternut, cut into wedges
20ml olive oil
75ml tamarind paste
30ml boiling water
1 lemongrass stem, finely chopped
3 garlic cloves, chopped
10ml grated ginger
2 red chillies, seeds removed, sliced
125ml chopped coriander leaves
80ml chopped mint leaves
30ml honey
Preheat the oven to 190°C. Toss the butternut in a large roasting tray with a little olive oil and roast for 30 minutes.
Meanwhile, to a food processor, add tamarind paste, boiling water, lemongrass, garlic, ginger, chillies, coriander and mint and honey.
Blend to a thin paste and pour over the roasting butternut, then roast for a further 20 minutes until tender.
* Tamarind paste is available in supermarkets, where the oriental ingredients are, or at Chinese shops.
SPINACH WITH PINE NUTS AND PEPPADEWS
Serves 4
20ml olive oil
½ a red onion
300g baby spinach
8 Peppadews, sliced
80g pine nuts, toasted
Heat the olive oil in a large pan.
Sauté the onion for 2 minutes.
Add the spinach and some juice from the bottle of Peppadews and stir until the spinach has wilted.
Stir in the Peppadews and transfer to a serving plate.
Sprinkle with the pine nuts and serve.
SWEET POTATO ROSTI
Serves 4
2 eggs
30ml flour
salt and pepper to season
2 large sweet potatoes, skin scrubbed but kept on
1 red onion, finely sliced
olive oil for frying
cream cheese or sour cream for serving
Use a whisk to beat together the flour and eggs. Season well with salt and pepper.
Grate the sweet potatoes and add them, along with the sliced onion, to the egg mixture. Stir well.
Heat a little olive oil in a large pan, place heaped spoonfuls of the sweet potato mixture into the pan and shape into circles.
Cook for about 5 minutes each side on a medium-low heat. Keep warm in a mild oven until serving with a blob of cream cheese.
3 GREEN BEANS
Serves 4
350g broad beans
250g fine beans
200g edamame beans
60ml olive oil
50ml lemon juice
100ml omega 3 seed mix, lightly toasted
salt and pepper to season
Blanch all the beans until cooked al dente. Mix with the olive oil, lemon juice, seed mix and season well with salt and pepper.
* Edamame beans are fresh soya beans and are available at Woolworths and health food stores. - The Star