Pinenut, Parmesan and Fennel Seed Wafers

My second job is in a library. While I'm there I almost always come across a new and interesting food book - or an old favourite that I haven't seen in a while. This week my find was "Ärabesque - Modern Middle Eastern Food" by Greg and Lucy Malouf. I look forward to really exploring it, but so far have only flicked through it and was instantly drawn to Pine Nut Wafers. I tried them this evening. They were straightforward to make, and just as tasty and luscious as I'd hoped. They'd be great with pre-dinner drinks. 

I love the colour of fennel seeds!

Pine Nut Wafers

Ingredients 

100g Pinenuts, roughly chopped

100g parmesan cheese, grated

1 tspn fennel seeds, roasted and lightly crushed

Method

Pre-heat oven to 180C

In a mixing bowl combine all ingredients well. 

Line a baking tray with baking paper.

Carefully spoon rounds of the mixture onto the tray. I used egg-rings as a mould, but removed them before baking.)

before baking

after baking

Bake for 8-10 minutes

Remove from oven and allow them to cool completely on the tray.

Store in an airtight container for up to 3 days.

Makes 10-12 wafers.

Cheers
Nicola

Moroccan Family Feast

Yesterday was a busy day around here. The kind of busy-ness that can only come with the under 5's. My brother and sister-in-law are about to move and have a lot of packing to do. Apparently little Miss 2 and big Mr 4 are not the most helpful packers in the world - who would have guessed! So they came here for the day and their parents packed furiously and then came here to join them for dinner. Chaos and cuteness ensued. It poured with rain from the moment they arrived so all backyard and park plans evaporated and lots of toys, games, puzzles and leaping off furniture occurred. 
In amongst that (and when their parents arrived) we cooked a moroccan-ish dinner to share. It was inspired by the pomegranate sitting in my fruit bowl (which is strangely still there!!!)


The meal was a number of different dishes down the middle of the table to cater for all the different tastes, ages (2 - 40ish) and dietary requirements (celiac, vegetarian and meat lovers) and everyone self served.

Roast Free-range Chicken with preserved lemon and ras-el-hanout marinade.

Roast Hard Tofu with preserved lemon and ras-el-hanout marinade.

Haloumi, chickpea, Kale & tomato stew

Roast Sweet Potato & Asparaus

Roasted Cauliflower with apple, Red Onion and balsamic vinegar 

Pearl Cous Cous with flame raisins and pistachios

Greek Yoghurt with lemon & cumin

I think we found something for everyone in there. The recipes and notes about where each dish came from are detailed below.


Roast Free-range Chicken with preserved lemon and ras-el-hanout marinade.
The chicken was based on a Jamie Oliver recipe. I simplified a little. It was very tasty and a satisfying brown when it came out.

Ingredients

• 3 Preserved lemon halves (I keep some in the fridge I made years ago from Stephanie Alexanders "The Cooks Companion" Cookbook)
• 1 Tb of Ras-El-Hanout (I didn't have any so made up a tablespoon of Cumin, Corriander, Chilli, Clove, Cardamom, Nutmeg, Turmeric and Cinnamon roughly in the proportions I like them)
• 2 Tb olive oil (colavita)
• 1.8kg free range chicken

Method 

1. Preheat the oven to 180C/gas 

2. Remove the flesh from the preserved lemon and discard. Chop the lemon rind into fine dice

3. Bash together the lemon and ras-el-hanout into a paste using a pestle and mortar. 

4. Stir the oil into the lemon mix. 

5. Rub  the marinade into the chicken.

6. Roast for about 80 min.

Roast Hard Tofu with preserved lemon and ras-el-hanout marinade.

We made this variation up, based on great plain roasted tofu my Aunt served up last weekend as part of a family buffet. It worked well.

Ingredients

• 1 Preserved lemon half (I keep some in the fridge I made years ago from Stephanie Alexanders "The Cooks Companion" Cookbook)
• 1 teaspoon of Ras-El-Hanout (I didn't have any so made up a tablespoon of Cumin, Corriander, Chilli, Clove, Cardamom, Nutmeg, Turmeric and Cinnamon roughly in the proportions I like them)
• 2 teaspoons olive oil (colavita)
• 400g pack hard tofu 

Method 

1. Preheat the oven to 180C/gas 

2. Remove the flesh from the preserved lemon and discard. Chop the lemon rind  into fine dice

3. Bash together the lemon and ras el hanout using a pestle and mortar. 

4. Stir the oil into the lemon mix. 

5. Rub  the marinade into the tofu.

6. Roast for about 15 min.

Haloumi, Chickpea, Kale & Tomato Stew

This recipe was found on one of my favourite blogs - Finski's - (I know Bella & Blondie a little through the  school I work at.) They called it Spiced Chickpeas and Haloumi. I changed it a little to fit what I had. This was surprisingly easy and I think we will have it with Brown Rice or Cous Cous and yoghurt as a fairly regular weeknight dinner over winter.

Ingredients

2 Tbs olive oil

2 cloves of garlic – crushed

2 tsp ground cumin

1/2 tsp chilli flakes

1/2 tsp fennel seeds 

400g chickpeas – rinsed and drained

200g cypriot-style haloumi cheese – cut into 1-2 cm chunks

1 Tbs tomato paste

1 tsp brown sugar

400g can cherry tomatoes in juice

salt and ground black pepper

1/2 bunch of Black Kale, stalks removed, leaves shredded (You could use silverbeet)

Method

1. Blanch the kale very briefly until it is just slightly wilted. You want the leaves to hold some texture. Drain and wash under cold water to set the fabulous green colour. Set aside for later.

2. In a sauce pan heat the oil, then brown the garlic, cumin, fennel seeds and chilli until fragrant. 

3. Add drained chickpeas and haloumi and cook stirring for 2-3 minutes so that the spices infuse through.

4. Add the tomato paste, brown sugar and canned tomatoes with the juice. Season with salt and pepper and simmer very gently for another 3-5 minutes.

5. Just before serving add in the blanched Kale, cook for another 1-2 minutes until warmed through.

Roasted Cauliflower with apple, Red Onion and balsamic vinegar 

I found this by Google, having wanted to try a roasted cauliflower dish, but the one that had inspired me was not at all Moroccan. This was on a blog called Family Favourite Foods . It isn't so Morroccan either, but I have a glut of apples and plenty of red onions and dried cranberries so I gave it a try. As I was cooking so may things in the oven I had to do this at a lower temperature. I think the higher temperature would have improved it.

Ingredients

1 cauliflower, core removed and separated into florets

1/2 large red onion, cut into 1/4-inch think slices

1 large unpeeled apple, cored and coarsely diced

3 tablespoon extra virgin olive oil

3/4 teaspoon salt

3 tablespoons dried cranberries or currants

1/4 cup parsley, coarsely chopped

1 Tb Balsamic vinegar 

Method

• Preheat the oven to hot - 230C degrees.
• Toss the cauliflower, onion, apple, olive oil, and salt together in a baking dish and spread out into a single layer.
• Bake for 20-30 minutes, stirring once or twice, until the edges of the cauliflower begin to brown.
• Add the cranberries/currants and continue to bake for about 10 minutes longer, stirring halfway through.
• Remove from the oven, toss through balsamic vinegar, sprinkle with parsley and serve.

Pearl Couscous with flame raisins and pistachios

I found this pearl couscous next to the regular couscous at the supermarket and thought I'd try it. Mia had ordered something similar at a Middle-eastern restaurant a few months ago (though it had a different name I can't recall) and loved it. Well, I'm so glad I did - everyone loved it and we'll definitely do it again.

Ingredients

250g packet Gourmet Pearl Couscous. (Mine was a Blu brand box)

1 small onion

1 Tb olive oil

2 cups of vegetable stock

1/4 cup pistachios

1/4 cup flame raisins

Method

• saute the onion in the oil
• stir the couscous through the onion until lightly browned
• add stock, salt and pepper
• cover pot and simmer for 8-10 min stirring a few times
• remove from heat, stir through pistachios and raisins

I did this quickly and it was good - but I think lemon or orange zest, pommegranite seeds, many dry spices and fresh corriander, parsley or mint would be fabulous through this too and will vary it next time. 

Greek Yoghurt with lemon & cumin

I simply stirred 2 teaspoons of cumin, juice of 1/2 a lemon and a tiny bit of sugar through a cup of greek yoghurt and put it in small bowls at each end of the table.

We had a great relaxed meal, full of flavour and news. We finished with an apple and cardamom cake that Mia very patiently made with big Mr 4 (and even some stirring assistance from little Miss 2). There's a good chance that recipe may finish up on The Little Blue Bicycle sometime soon (when she gets past a homework mountain which she's currently climbing)

Now I have added the photos I see this is something I have to seriously work on. A couple of poor light iphone snaps as everything hit the table all at once looks really disappointing now I look at them. Oh Well - I'll just have to hope my words have painted the remainder of the picture and to allow more time (or enlist family help) next time!!!

Nicola 

Felafel Wraps with the lot! - A Family Favourite

This is not so much cooking as gathering really! But it makes an excellent, healthy, fast, nutritious family dinner - perfect for arranging around a busy evening of extra-curricular activities! This week it needs to be gathered and prepped before swim squad and my laps, and eaten immediately when we get home.


We have an excellent Lebanese Bakery near where we live (The Lebanese Loaf) which sells all the necessary bits and pieces. Great Flat Bread still warm, there own shop-made felafels, hommus, baba ghannoush, tabouli, killer garlic dip - fabulous but not for the faint hearted or those with social engagements the next day!

I do make all those things (except the bread) from time to time but on a busy week night, deep into the school term I am happy to buy them.

We add grated carrot, sliced tomato, shredded lettuce, grated cheese, sliced cucumber, greek yoghurt, BBQ sauce, sometimes some fried onion and roll our own fat, delicious wraps at the table.

Then we make some more for our own lunch the next day!

Sometimes we follow it with a little of their amazing Baklava. YUM!

Nicola

Around the World in 18 Fridays- Middle East- Couscous Salad

Today we're visiting the middle east with a salad for Autumn.

Yes, I know it's not Autumn yet.

But it sure does feel like it!

This beautiful Middle Eastern Couscous salad is perfect for this unusual weather- not too hot and not to cold!

It's amazingly fast and easy- just what we need now schools back!

The only thing that takes a while is the roasting of the vegies, but once they're in you can do whatever you like for half an hour- homework, housework, blogwork!


Warm Roast Vegetable and Couscous Salad


Based on: http://www.taste.com.au/recipes/26536/warm+roast+vegetable+couscous+salad

Serves 4

• 6 carrots, peeled
• 2 parsnips, peeled
• 2 sweet potatos, peeled
• 2 red onions, quartered
• 2 tbs olive oil
• 2 tbs balsamic vinegar
• 1 cup (200g) instant couscous
• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp coriander seeds
• 1/4 cup (40g) sultanas
• 2 tbs olive oil
• 1 tbs lemon juice
• 1 clove garlic, crushed
• Handful each flat-leaf parsley and coriander leaves
• 
  

1. Preheat oven to 200C. Line a baking tray with baking paper. Cut carrots, parsnips and sweet potatoes into even sized chunks, and, along with the red onion, place on the tray. Drizzle with oil and vinegar, season, then toss to coat. Bake for 45 minutes or until tender and browned.
2. Meanwhile, toss couscous in a heatproof bowl with spices, sultanas and salt.
3. When the vegetables are almost done, stir 400ml boiling water into the couscous until combined. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork.
4. Add oil, lemon juice, garlic and herbs and lightly toss. Stir through veggies and serve.

Enjoy!

Mia xo

Quick, Vegetarian Finger Food!

On Sunday afternoon we had a tight time frame to make nibbles for a last minute "welcome home" party for  friends who've had a tough time lately. We came up with ideas in the car, popped in for a few extra ingredients at the local shops, though mostly used the contents of our vegie co-op bag. Then Mia, Eva and I spent about an hour preparing.


This is what we came up with:-




Beetroot and Cumin Dip with Greek Pitta and Carrot Sticks.

• Place a large Fresh Beetroot into a pot of cold water full enough to cover it and bring to boil, cook , covered, until tender (approx 45min - depending on size) 
• Peel Beetroot while still warm (skin should slip off easily - gloves may help with heat.)
• Puree beetroot in a food processor.
• Add Greek Yoghurt (about 1/2 cup), Ground cumin (about 2 tspn) and some salt and pepper and puree further.
• Taste to see if more yoghurt or salt needed.
• Serve beautiful coloured dip with bright accompaniments.

Asparagus Spears Wrapped in Smoked Salmon and Nori and a Lemon Mayonnaise
This one we googled while looking for asparagus ideas (and have included the link). Rolling Stiff Nori was harder than I thought so they look a bit rough - but the taste was great. We added a lemon mayonnaise (Good Mayo with fresh lemon juice and pepper stirred through it which went very well)










Goats cheese, roasted cherry tomato and parsley mini-toasts.

• Halve and roast cherry tomatoes (tossed in Extra Virgin Olive Oil, A little Balsamic Vinegar and some salt and pepper) until soft (about 20 min)
• Spread toasts with some goats cheese, a parsley leaf and a roasted cherry tomato and serve soon afterwards.
• I meant to use pesto but didn't have basil - it would have been tastier, but these were good and quick. 

It was all eaten and enjoyed!

Nicola