Open roast pumpkin & feta pies

INGREDIENTS
350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
100g low-fat feta, crumbled

METHOD
Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.

SERVINGS
20

COMMENTS
Use mini muffin trays to make bite-size versions

SOURCE
Taste.com.au

Spinach & Pumpkin Curry

INGREDIENTS
1 kg pumpkin
2 tbs ghee
2 medium (300g) onions, sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 small fresh green chillies, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
½ tsp ground turmeric
300 mL cream
½ bunch English spinach, roughly chopped
3 curry leaves, torn
2 tbs chopped fresh coriander leaves
1 tbs flaked almonds, toasted

METHOD
Peel pumpkin, cut into 3cm pieces.
Heat ghee in a large pan, cook onions, tirring, until browned lightly.
Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
Add pumpkin and cream, simmer, covered, about 20 minutes or until pumpkin is just tender.
Add the spinach and both leaves, simmer until spinach is just wilted.
Just before serving, sprinkle with nuts.

SERVINGS
4

SOURCE
AWW Cooking Class: Indian

Channa Dhal

INGREDIENTS
1 ½ cups dried chickpeas
2 tbs vegetable oil
1 medium onion, finely chopped
1 tsp grated fresh ginger
3 cloves garlic, crushed
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp yellow mustard seeds
400g can tomatoes
2 tbs coconut cream
2 tsp salt

METHOD
Place chickpeas in medium bowl, cover with water, soak overnight, then drain.
Boil or microwave chickpeas, in water, until tender, then drain.
Heat oil in large pan, cook onion, stirring, until browned lightly.
Add ginger, garlic, spices and seeds, cook, stirring, until fragrant.
Add undrained crushed tomoatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian

Crunchy Potatoes Bengali-Style

INGREDIENTS
1.5 kg potatoes, chopped
1 tbs ghee
1 tbs panch phora
3 cloves garlic, crushed
1 tbs grated fresh ginger
1 small fresh red chilli, chopped
1 tbs ground cumin
3 tbs ghee, extra
1 tsp salt
1 tsp cracked black pepper
¼ cup lemon juice
¼ cup chopped fresh coriander leaves

METHOD
Boil, steam or microwave potatoes until almost tender, drain.
Heat ghee in small pan, cook panch phora stirring, until fragrant.
Add garlic, ginger, chilli and cumin, cook, stirring, for 1 minute, then remove from heat.
Heat half the extra ghee in large pan.
Add half the potatoes, stir gently about 5 minutes or until browned and crisp.
Remove from pan, repeat with remaining ghee and potatoes.
Return potatoes, with spice mixture, salt, pepper and juice to pan, stir until heated through.
Just before serving, sprinkle with fresh coriander leaves.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian

Spanakopita

INGREDIENTS
500g english spinach
350g feta cheese
2 eggs, lightly beaten
grated nutmeg
3 tbs grated parmesan cheese
375g filo pastry
180g butter, melted

METHOD
Blanch the spinach in boiling salted water for a few minutes and then drain well.
When it has cooled slightly, chop finely, squeezing out as much excess water as possible.
Combine the spinach and feta in a bowl and mash with a fork or wooden spoon.
Mix in the eggs, a little nutmeg and the parmesan.
Season with black pepper.
Preheat oven to 180°C.
Lay out one sheet filo pastry on a work surface and brush with melted butter.
Put another sheet of filo to fit exactly over the first and brush this with butter also.
Keep the rest of the filo covered with a damp cloth so that it doesn't dry out.
Cut the filo into 10cm strips lengthwise.
Put 1 tbs of spinach filling in the bottom middle of each strip and fold the right corner over to the left side to make a triangle.
Fold the pastry upwards to create another triangle and continue until you have made a neat package.
Brush both sides with butter and arrange on a baking tray so they fit quite compactly.
Repeat with the remaining pastry and filling.
Bake for about 15-20 minutes or until pastry is golden and crisp, and serve immediately.

COMMENTS
You can make smaller ones by cutting the pastry into thinner strips, and use less filling on each.

SERVINGS
18 medium sized or 30 smaller ones

SOURCE
Tessa Kiros Falling Cloudberries

Vietnamese Salad

INGREDIENTS

125g rice vermicelli

3 green onions, sliced thinly

1 lebanese cucumber, seeded, sliced thinly

2 carrots, thin julienne

100g snow peas, trimmed, sliced thinly

1/2 chinese cabbage, thinly sliced

1/3 cup finely shredded fresh vietnamese mint

1/2 cup loosely packed fresh coriander leaves

1 fresh small red thai chilli, chopped finely

1/4 cup toasted crushed peanuts

Vietnamese dressing

1/4 cup fish sauce

2 tbsp lime juice

2 tbsp water

1 tbsp palm sugar, grated (or brown sugar)

METHOD

Soak vermicelli noodles in a bowl of boiling water for 10 minutes or until soft.

Combine cucumber, carrot, green onion, snow peas, cabbage, mint and coriander in a large salad bowl.

Prepare dressing by mixing ingredients together in a small bowl.

Drain noodles and mix into salad.

Add dressing to salad, toss to coat.

Garnish with peanuts and chilli.

COMMENTS

Add cooked prawns or chicken for a tasty variation

SOURCE

AWW Party Food and Drink

Roast baby beetroot, braised leeks and fennel

INGREDIENTS
300g fresh baby beets
½ cup olive oil or olive oil spray
1 tsp sea salt
Pinch cracked white pepper
200g baby leeks
1 tbs white wine vinegar
1 tbs balsamic vinegar
1 baby fennel
¼ cup mayonnaise

METHOD
Preheat oven to 180 degrees C.
Wash beetroot and leeks thoroughly.
Place beetroot in roasting dish with half oil (spray) and half salt and pepper.
Cover with foil and bake for 1 ½ - 2 hours.
Slice leeks lengthwise into 10cm strips.
Place in roasting dish and drizzle with rest of oil, salt, pepper and vinegars.
Cover with foil and bake for 35 mins.
Combine thinly slice fennel with mayonnaise and set aside.
Arrange beetroot and fennel on platter and top with leeks.
Pour over pan juices and dollop with 2 tbs mayonnaise.

COMMENTS
Nice with seafood

SOURCE
Kylie Kwong

Chickpea Tomato Stew with Moroccan Flavours

INGREDIENTS
1 pound dried chick-peas (about 2 1/3 cups), picked over
2 cinnamon sticks, broken in half
1 teaspoon cumin seeds
1/4 cup olive oil
3 large onions, sliced thin (about 7 cups)
two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
1 cup raisins
1/3 cup chopped peel of preserved lemons
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 10 cups packed)
Accompaniment: couscous and crusty bread

METHOD
In a bowl soak chick-peas in water in cover by 2 inches overnight and drain (or use canned chickpeas).
In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover, by 2 inches and simmer, covered partially, adding more water if necessary, 1 to 1 1/4 hours, or until chick-peas are just tender.
Discard cinnamon.
Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered. In a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes.
Stir in tomatoes with reserved juice, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer.
Cook stew about 45 minutes, or until chick-peas are tender and liquid is thickened slightly.
Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.
Season stew with salt and pepper and serve with couscous and bread.

SERVINGS
8

SOURCE
Epicurious Website (GourmetJanuary 1996)

Quick-as-a-Wink Pumpkin Soup

INGREDIENTS
800g pumpkin, peeled and finely diced
4 cups chicken stock, or
2 cups unsweetened OJ and 2 cups water
1 medium sized onion
1 tsp fresh ginger, finely chopped
1 clove garlic, crushed
¼ cup salt free tomato paste
½ tsp cumin

METHOD
Cook onion, garlic and ginger in 2 tablespoons of water for 3 minutes, or until transparent.
Add all other ingredients.
Cook for 15-20 minutes, or until pumpkin is tender.
Puree.
Serve with a thin slice of orange and garnish with parsley.

COMMENTS
To get the best flavour from onions without cooking in oil, always place lid on saucepan while onions are cooking.

Spinach and Ricotta Lasagne

INGREDIENTS
1 kg spinach, trimmed
3 eggs, lightly beaten
2 cups (400g) ricotta cheese
1/4 cup (20g) coarsely grated parmesan cheese
3 green onions, chopped
1 1/2 cups (375ml) bottled tomato pasta sauce
12 sheets instant lasagne
1 cup (120g) coarsely grated cheddar cheese

METHOD
Boil, steam or microwave spinach until just wilted, drain.
Squeeze excess liquid from spinach, and chop roughly.
Combine eggs, ricotta, parmesan and onions in large bowl.
Stir in spinach.
Spread half the pasta sauce over base of oiled baking dish.
Cover with 3 sheets of lasagne.
Top with a third of the spinach mixture.
Cover spinach layer with 3 sheets lasagne.
Repeat layering with remaining spinach and lasagne sheets.
Top lasagne with remaining tomato sauce.
Sprinkle with cheddar cheese.
Cover lasagne with foil.
Bake in a moderate oven for 40 minutes.
Remove foil and bake for another 20 minutes or until browned browned on top.

SERVINGS
4

SOURCE
AWW Meals in Minutes