Room 22 and 23 Blog

Zucchini Muffins

Preheat oven to 400 degrees F ( 200 degrees C)

Grease muffin cups using a bit of oil on paper towel.

Ingredients

1 cup all purpose flour

1 cup whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp Allspice

1 tsp salt

1 egg

¼ cup cooking oil

½ cup sugar

1 cup grated zucchini

½ cup milk

Method

Measure first seven ingredients into large bowl. Stir thoroughly. Make a well in center.

In small bowl beat egg (with fork) until frothy. Mix in oil, sugar, zucchini and milk. Pour into well in dry ingredients. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups ¾ full. Bake at 400F (220C) for 20-25 min 15 min if using mini muffin tins. Serve warm.

Vietnamese Vegetarian Rice-Paper Rolls

½ cup Sunflower seeds

1 pkg 150g vermicelli noodles

1 bunch coriander (cilantro) leaves

1 bunch Vietnamese min leaves

2 med carrots

2 cups bean sprouts

1 cup grated zucchini

1 bunch lettuce leaves

5 spring onions

25 rice paper wraps

1. Place vermicelli noodles in large bowl and cover with boiling water. Cover the bowl with a plate and leave for 10 min.

2. Toast sunflower seeds in frying pan, stirring constantly so they don’t burn. Turn of pan and leave to cool

3. Wash and dry coriander a mint then chop finely.

4. Wash carrots, trim ends then grate using large hole on grater.

5. Wash zucchini and grate (skins, seeds and all) using large hole on grater.

6. Trim ends of spring onion and peel off outer skin. Slice finely.

7. finely chop or rip lettuce into small pieces

8. Drain noodles and dry with a clean towel. Place back into bowl

9. Add all veggies and sunflowers seeds to the noodles and mix well.

10.To soften rice paper pour hot water onto a plate and slide you wrap through it. Pull it out of water and place on tea towel.

11.Place some of noodle/veggie filling onto middle of wrap shaping it like a little log across the wrap. Fold over the 2 sides then roll from the bottom.

12.Place on a plate ready for serving.

You can use any fresh veggies you like.

Tzatziki

1 cup of plain yogurt

½ of large English cucumber peeled seeded and diced

2 spring onions finely chopped

1 Tablespoon dill

1 Tablespoon lemon juice

Salt and pepper to taste

Combine all ingredients in a bowl med sized bowl. Scrape into smaller cereal size bowl for serving. Place on back counter.

Clean up table top and wash dishes.

Silverbeet Pesto

Ingredients

50g parmesan cheese

¼ cup sunflower seeds

1 bunch of silverbeet (approx 8 leaves) washed and stems removed.

2 cloves of garlic

1/3 cup olive oil

Salt to taste

Method

Place 2 tablespoons of sunflower seeds in a frying pan and toast over medium heat for 2-3 minutes being careful not to burn them. Set aside to use for garnish later.

Place remaining sunflower seeds in food processor. Grate parmesan finely. Add half to food processor

Wash and dry silverbeet and remove white stem. Add to food processor.

Peel and crush garlic into food processor.

Process until you have a rough paste. Scrape down the sides and begin adding oil. Continue processing to a creamy consistency

Scrape into bowl and add remaining parmesan and salt to taste. Garnish with toasted sunflower seeds.

Place on back counter.

Clean up work surface and wash equipment.

Flat Bread Tortillas

Ingredients

2 cups plain flour

1 ½ tsp baking powder

1 teaspoon salt

2 teaspoons vegetable oil

¾ cups warm milk

Method

Mix together flour, baking soda, salt and oil. Slowly add warm milk. Stir until loose sticky ball forms and knead for 2 minutes. Place back in bowl and cover with tea towel to rest (about 20 min.). Break into 8 balls. Roll in hands to make smooth. Sprinkle table top with flour then roll balls into circles approx. ¼ - ½ cm thick. Pat off excess flour and dry fry for approx. 1 minute per side. Allow to cool slightly then cut into 4 pieces. Place on serving platter and cover with clean towel until ready to serve.

Dipping Sauce

4 cloves of garlic

4 Tbsp of lemon juice

1 small red chilli

2 Tbsp sugar

½ cup rice vinegar

¼ cup fish sauce

Peel and crush or finely chop garlic into bowl. Add lemon juice. Cut chilli lengthways and scrape seeds into compost. Slice very finely and add to bowl.

Add sugar, vinegar and fish sauce. Divide into 3 small bowls.

Beetroot Hummus

Ingredients

4 Beetroot

1 can chick peas

3 tablespoons tahini

½ cup olive oil

¼ cup of water

½ tsp cumin

2 cloves of garlic

2 tbsp lemon juice

Simmer beetroot for 45 min. in boiling water, drain cool, peel and grate.

Using hand blender mash chick peas. Add beetroot and all remaining ingredients. Blend well with hand blender.

Place in serving bowl ( cereal bowl) and place on back bench

Clean up work surfaces and wash equipment.

Coconut Curry Lentil Soup

Ingredients:

1 Tbsp olive oil

1 large onion chopped

2 gloves garlic minced

1 Tbsp. fresh ginger minced

2 Tbsp tomato paste ( ½ can)

2 Tbsp curry powder

½ tsp hot pepper flakes (optional)

4 cups vegetable broth

1 can coconut milk

1 can dice tomatoes

1.5 cups lentils

3 handfuls chopped kale, spinach or silverbeet.

Salt and pepper to taste.

Heat oil over medium heat, add onion garlic and ginger, stirring until onion is translucent (2 min) add tomato paste curry powder and pepper flakes. Stir and cook 1 min. Add remaining ingredients except silverbeet. Cover and bring to boil then simmer for 20 min until lentils are tender. Add salt and pepper. Stir in silverbeet and serve.

Garnish with fresh coriander or sour cream if desired.

The Great Pumpkin

(Jean Pare Company’s Coming)

Ingredients:

½ cup cream cheese

¼ cup butter or margarine

1 ¼ cup white sugar

2 eggs

1 cup pumpkin puree

1 ¾ cup flour

1 tsp. baking soda

¼ tsp baking powder

½ tsp salt

½ tsp cinnamon

¼ tsp ground cloves

½ cup choc. Chips (or raisins or walnuts)

Method:

In large bowl cream cheese butter and sugar. Add eggs one at a time and mix well. Add pumpkin and mix.

In second bowl combine all remaining ingredients. Stir until thoroughly mixed and add all at once to wet ingredients. Stir just enough to moisten. Spoon into muffin tins and bake at 180C for 10-15 min.

Alternately pour into greased 9x5x3 inch loaf pan and bake for 60-70 minutes.

Kohlrabi Apple Slaw

Ingredients

4 Kohlrabi bulbs peeled and grated

4 apples cored and diced

Dressing

¾ cup mayonnaise

2 Tbsp apple cider vinegar

1 Tbsp lemon juice

1 Tbsp prepared mustard

1 tsp white sugar

1 tsp celery seed

Salt and pepper to taste

Prepare Kohlrabi and apples and place in large bowl.

Wisk together dressing ingredients and pour over Kohlrabi and apples.

Sprinkle with paprika if desired.

Warm Potato Salad

1 small bag new red potatoes

3-4 green onions

1 bunch radishes

Chopped fresh parsley (or other herbs) ¼ - ½ cup

1 cup chopped gherkins

Dressing

½ cup yogurt

½ cup mayonnaise

½ cup sour cream

1 Tbsp whole grain mustard

Salt and pepper to taste

Wash and chop potatoes (leaving skin on) and cut into bite size pieces. Place in large saucepan and cover with hot water from urn. Place on burner turned to high heat. Bring to boil then let simmer until potatoes are tender. (10-15 min)

While potatoes are cooking thinly slice the spring onion, chop radishes and chop parsley.

Combine Dressing ingredients in small bowl.

Drain potatoes and place in large bowl. Add chopped veggies, herbs and gherkins. Pour dressing over top and mix to combine.

Green Garden Salad

Ingredients:

A combination of available garden greens and herbs

Toasted sunflower seeds

Vinaigrette:

4 Tbsp olive oil

3 Tbsp red wine vinegar

1 Tbsp lemon juice

2 tsp sugar