Savoury muffins zucchini and pecorino

These muffins are great for breakfast with a slab or butter or a mid morning/ afternoon tea.

They are nutrient dense made with spelt and buckwheat flours and the sharpness of the pecorino cheese perfectly balances the zucchini, they are simple to prepare and babies and toddlers love them!

130g white spelt flour
120g wholemeal spelt flour
60g buckwheat flour
80g pecorino grated
150g zucchini, raw grated
250g wholemilk unpasteurised (or dairy free milk - oat milk)
1 egg
80g extra virgin olive oil (use good quality)
1/2 teaspoon baking powder
Black pepper freshly grinded into batter

Makes around 10-12


Method

Line a 12 hole muffin tin with papers or grease with butter so muffins do not stick
Prepare all the dry ingredients, weigh the flours and baking power and put into a large bowlwhish for a few seconds to get some air in the flour mix.
Grate the zucchini and pecorino and if you have a thermomix you can grind the hard cheese for 6 secs
In another bowl combine the wet ingredients, oil, milk and egg, blend with a whisk or use thermomix 5 secs
Combine both the wet and dry ingredients and blend well with a wooden spoon hand stirring gently until all ingredients are well combined (do not over mix)

Take a large spoon and fill each muffin hole until almost to the top

Bake for 30 - 35 minutes on 170 degrees

Basmati rice and broccoli jambalaya patties

Yesterday we got delivered a thermomix for home and work, its very exciting to be able to have this new cooking device in our kitchen. This recipe came via a recipe that kind of went wrong in the thermomix because I failed to read the manual before breaking it in. My step daughters are over the moon as they can froth milk and make hot chocolates in it too

You don't need a thermomix for this recipe just a sense of adventure and spirit.

Many cultures and cuisine create whole meals out of rice, this started as a vegetarian jambalaya (a traditional rice dish originating in the Caribbean and used in Creole cooking) in mine I put turmeric, spanish onion, garlic and ginger plus some vegetable stock, paprika and a little chilli with fresh coriander. The next day with the left overs I created the patties.



2 cups basmati rice (low GI)
4 cups vegetable stock (hot)
small knob fresh turmeric and ginger peeled and grated
1/2 spanish onion
2 garlic cloves, diced
1 teaspoon sweet paprika and chilli powder
fresh coriander


In a large saucepan heat organic ghee or coconut oil and gently saute the onion, garlic, ginger, turmeric and onion until fragrant. Add the paprika and chilli and stir with a wooden spoon, add the rice and the hot vegetable stock which has been warming in a small saucepan and put a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes until all the liquid is absorbed. Now either eat as is or create these magical patties below.

All you need to do is add 2 fresh eggs and a head of broccoli that has been blitzed in a thermomix or food processor. Form into patties then fry in ghee or coconut oil until toasted golden on either side. It works well if the rice has been in the fridge overnight or at least cool so you can get formation of the rice and egg.

Slow cooked eggplant with lentils and smokey paprika

This is the perfect vegetarian winter warmer, as winter winds down I still dream about slow cooking methods, lamb shanks and any grass fed lamb in a stew with a few spices. The recipe came together with all that was remaining in my fridge at the end of the week, as we wait for a new baby in our family everything has been on delay and soon I will be an Aunty again!

The nutritional benefits in eggplant are numerous, and even though its a deadly night shade it's great for people with no issues with inflammation, arthritis or acidity. Eggplant is used for women's health issues in chinese medicine and being 90% water hydrates and is low in calories. We love it at The Organic Cook and often just roast it with a light splash of extra virgin olive oil and celtic sea salt as a snack.



1 medium eggplant
1 cup brown lentils
2 cloves garlic, sliced finely
1 tablespoon smoked paprika
2 cups vegetarian stock (if not vego use beef broth for full flavour)
1 teaspoon celtic sea salt
1 can organic diced tomatoes
Some fresh herbs, we used thyme from our garden


In a medium saucepan heat a small amount of clarified butter or ghee and saute the garlic, gently so it doesn't burn.
Cut the eggplant into 2cm squares and add to garlic, stir around, add the tomatoes, stock and thyme stir around, add the lentils and smokey paprika and give one more good stir. Cook on a low simmer for 45-50 minutes. Enjoy with bio dynamic brown rice or a good quality sourdough, because we were hungry we had both!

Roasted pumpkin, coriander, chilli and ginger soup

This soup is warm and spicy, great for this cold Sydney winter, you can eat it with sourdough as I have done or some brown rice and steamed broccoli. Organic japanese pumpkin is far more superior than standard pumpkin it is richer and sweeter in texture. If you would like protein, throw in some cooked cannelloni beans which thickens the soup

1kg organic japanese pumpkin, skinned and cut into chunks
ghee
1 brown onion
small know ginger grated
1/4 bunch coriander
1 small red chilli, chopped seeds removed
2 cloves garlic, diced
1 litre free range chicken stock
1 can organic coconut milk

On a baking tray put the pumpkin and rub some extra virgin olive oil and sea salt and pepper into the flesh, bake for 25 minutes on 170 degrees. In a fry pan add a little ghee and gently saute the onion, ginger and garlic.
In a large pot heat the stock and add the pumpkin, coconut milk and aromatics. Take a stick blender and puree if the soup is too thick just add little water until you get the desired consistency.

Spicy red lentil dhal with pumpkin

This recipe was inspired by my friend Christine from body business. Her partner Rennel is originally from Mumbai and learnt cooking from his mum and hospitality college, he is inspired by using spices in cooking for medicinal purposes like me and Christine says they have a pot of dhal going on the stove top every week.

This is my adaptation of Rennel's recipe and this week I made it for my clients and they all loved it. I hope you give it a go its very easy and delicious, I eat it with brown rice and steamed cauliflower. Red lentils are a great source of protein and are rich in two amino acids that are essential for a vegetarian diet. Because lentils are cheap they are also a great source of iron.


2 cups red lentils
1 cup organic pumpkin, skinned and diced into small cubes
1/2 brown onion, diced small
2 tablespoons ghee
1 small red chilli
1 teaspoon garam masala (spice)
1 teaspoon cumin. ground
1 cup organic coconut milk
1 teaspoon grated fresh turmeric
1 teaspoon grated fresh ginger
3 cups filtered water

In a medium saucepan gently heat the ghee and fry the onion, chilli, turmeric and ginger
Add the spices and stir around, put in the red lentils and pour in the water so the lentils are covered, add in the pumpkin and cook for 25 minutes on a low temperature. If the water starts to absorb the lentils add a little more and lastly add the coconut milk and stir around tasting and adding a little sea salt if needed.

Brussels sprouts with percorino

Brussels sprouts are in high season so this makes me happy in the kitchen! I'm spreading the word of there nutritionally dense profile to my clients and anyone in my travels.

They grow on a single stalk and I have some photo's on my blog under travels from the San Fransisco farmers market, a very strange looking vegetable when its growing. They are a wild cabbage and part of brassica family known for its antioxidants and anti cancer properties.

I get my beautiful organic brussels sprouts from Alison and Gary at Always Organics

They are best prepared very simple and not overcooked, my childhood memories of my mum's version of boiled brussels sprouts almost scarred me for life but I decided a few years ago to give then another go!


1 kg organic brussels sprouts, clean and wash removing any damaged leaves
small amount extra virgin oil
small amount of ghee or clarified butter
1 clove garlic
percorino cheese, grated fresh
Celtic sea salt and pepper to season

With a small knife cut the brussels in half, in a saute pan gently heat the olive oil and ghee put in the garlic making sure you don't burn but keep temperature low, then add the brussels sprouts saute for 5 minutes until tender they will be golden.
Grate fresh percorino and season with celtic sea salt and pepper.

Biodynamic brown rice, broccoli, steamed tempeh and tamari

The simplest meals are often the most nourishing and nutritious and I really enjoyed creating this dish for a quick lunch.
When I was vegan I ate tempeh by the truckloads now I eat animal products I don't feature it much in my culinary tool box. I have found the most delicious way to prepare it is steaming.

You can steam it for 15 minutes in a steamer basket, it becomes very moist and has a strong flavour. Tempeh originates in Indonesia and is a fermented soy product, it is more preferable than tofu because it is fermented it digests better and is rich in b12 and protein for plant based eaters.

First I cooked the rice, then steamed the tempeh, adding the broccoli right at the end so it is bright and crunch, I made a little sauce with tamari, grated ginger and a little of spiral cold pressed sesame seed oil, pouring it over at the end.

Salad for Ariana

My Catalan friend Ariana came by for lunch and luckily I had some tempeh in the fridge because she is a vegetarian, I put together this simple and delicious salad in 10 minutes( seriously) and she loved it.......

1/3 block tempeh (fermented soybean originates in Indonesia)
1 tablespoon coconut oil ( i finally found one that doesn't go rancid and I'm going nuts over it! Oil4life
1/4 avocado
Salad Greens (whatever you have)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Sea salt and pepper to season
Baby tomatoes
mung beans or sprouts

Cut the tempeh into think strips, in a skillet or fry pan (not teflon of course) heat the coconut oil and put in the tempeh turning over when crispy. Take out and put on a paper towel, assemble the other ingredients in a salad bowl and layer with the temepeh and avocado, dress with the vinegar and oil.

Baked root vegetables with rosemary and sea salt

When one chilly day bestowed upon us here in Sydney going into Autumn my body craved some baked vegetables with chunks of sea salt and coriander, rosemary from my garden and baby tomatoes for a touch of sweetness.
Easy and delicious with some baked fish and fresh pesto or garlic mushroom and brown rice which is what I did.


1 medium size sweet potato
1 tablespoon celtic sea salt
freshly ground black pepper
coriander seeds cracked in a mortar and pestle with the salt and pepper
3 sprigs rosemary
a spanish onion
250g pumpkin
baby tomatoes
parsnip


Cut all the above vegetables into good size chunks throw in large bowl and season with the spice mix good quality olive oil and the baby tomatoes. Bake in a medium oven for 25 minutes

Spinach, goats feta and lemon sumac borek

I first came across the delicious borek when I was working for a very talented Israeli Moroccan caterer in Byron Bay, now in Sydney my dear Israeli friend Michal makes them and at Roshana I was re-united with them after my experience with Ronit in Byron Bay!

These ones I made in the photograph were for my friend Alison's birthday party I tried not to sneak any on my way to the party.

I was curious about the borek so went onto wikipedia and this is what it say's: 'Börek is very popular in the cuisines of the former Ottoman Empire, including North African cuisine. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. In Israel, börek is part of Mizrahi, Sephardic, and Palestinian traditions'

They are the perfect party canape and are really fun to put together!

Ingredients

1 bunch washed and chopped spinach
1 packet goat's feta
1 tablespoon sumac (avail at middle eastern supermarkets)
2 lemons juiced
Sea salt to season
1 packet good quality short crust pastry (check ingredients make sure no trans fats)
black sesame seeds

Method

Quickly cook the spinach and then cut even small, in a bowl add the feta, sumac and lemon and stir, taste and season.
Cut the pastry into 4 pieces and put some filling in the middle then fold up into a triangle shape and put on a baking tray
Sprinkle with black sesame seeds and back in an oven on 170 degrees for 20 minutes or golden and crispy.

Summer salad

I have arrived back at home with a flourishing and delicious garden after the rain, so today's lunch is a combo of thing's from the fridge and thing's from the garden and of course the top ingredient the Capra ash goat's cheese all the way from bairnsdale!


Rocket
grape tomatoes, cut in half
1 cucumber peeled and sliced thinly
cannelloni beans
half a lemon
caper berries
Capra ash goats cheese
extra virgin olive oil
half a avocado
sea salt
pepper

Combine all ingredients on a plate and have with some rye sourdough

Mexican nachos with red kidney beans, sweet tomatoes, creme fraiche and goat's cheddar

My chiropractor inspired this recipe, she told me vegetarian nachos are her favourite food, well damn I think they are ONE of my favourite foods and when I'm in the states I eat so much real mexican (not tex mex) it makes me feel nourished and is real soul food yum yum. Lot's of protein and crunchy goodness!


I had some left over basmati pilaf that I served with it too and made guacamole


1 can organic kidney beans
1 teaspoon cumin, ground
1 clove garlic. diced
sweet baby tomatoes
organic plain corn chips (gmo free)
creme fraiche to serve I used tatua farms a new band I found at harris farm
goat's cheddar this is from alpine farms and really so good
1 avocado
jalapeno peppers
and chololula hot sauce (arbol and piquin peppers) beautiful glass bottle with a wooden lid and rock a billy style picture of mexican mamma on the front label!

Method

Gently fry garlic, add cumin , sweet baby tomatoes and red kidney beans for 3 minutes, mash (into semi-refried bean situation)
On a tray lay corn chips and add red kidney bean mixture, grate the goat's cheddar and stick under the grill for 3 minutes

Serve with creme fraiche (European cultured cream) and guacamole with a little hot cholula sauce

Serves 2

Madras coconut curry with tempeh, spinach and cauliflower

A delicious curry with a smooth coconut broth taste that lingers on the palate, make a big batch and you can keep in a large glass pyrex container and keep in the fridge for at least 4 day's. I have this with brown rice and eat for lunch and dinner until it's all gone!

For those not familiar with tempeh, it is a fermented soybean and has a nutty quality, When I worked at Fressen vegan restaurant in toronto we used to have an incubator and make out own, to this day I have never found one as delicious as that one. You can buy it in the dairy section of the grocer and it is used often in balinese cuisine. Try slicing it thinly and frying it in organic coconut oil for a cold day, and then eat it with brown rice and a good chutney and brocoli.



1/4 cauliflower, cut into florets (so they look pretty)
200g Japanese pumpkin, skin on, cut into large cubes
1/2 packet tempeh, cut into small squares
1/2 brown onion
1 Spinach leaf, sliced finely
1 tablespoon organic homemade ghee or coconut oil
1 small part of ginger grated
1 garlic clove, grated
2 tablespoons madras curry powder from Indian supermarket
2 cups vegetable stock
1 can spiral coconut milk


Method

In a steamer basket place the pumpkin and tempeh and steam for approx 7-8 minutes, add the cauliflower for a further 5 minutes. Once cooked strain and set aside. In a fry pan gently saute the onion, garlic and ginger until translucent and add the curry powder, stir the curry powder into the aromatics for a a minute and then add the vegetables and tempeh followed by stock and coconut milk. Cook for a further 5 minutes

Cumin, roasted sweet potato and black bean soup with a hint of chilli

This soup is packed with protein and the ghee and chilli adds some delightful flavour, enjoy on a chilly day to warm the heart and peripheral circulation!


3 small sweet potato, peeled and cubed
2 cans goya black beans
1 garlic clove, diced
1 small brown onion, diced
1 litre vegetable stock
2 tablespoons homemade ghee
1 teaspoon cumin, ground
1 teaspoon chilli, ground


Preheat the oven to 170 degrees
Line baking tray with paper
Roast sweet potatoes for 25 minutes until soft and golden
In fry pan gently saute the onion and garlic in ghee and add the cumin and chilli cook until translucent
Once the roasted sweet potato has cooled place in a blender with the black beans, sweet potato, stock, garlic, onion and blend until combined

Corn polenta, spelt and goats cheese dumplings with mushroom and rosemary ragu

This is inspired from a private clients menu today, we made chilli con carne with dumplings so I wanted to make a vegetarian version. It is VERY easy takes about 30 minutes but looks so impressive like you would have been slaving over a hot stove for at least an hour!


dumplings
1/2 cup polenta
1/2 cup spelt flour (demeter brand)
1/2 cup corn kernals
2 tablespoons organic milk
50g goats fetta (100 acres brand is great)
1 egg
50 g organic butter
sea salt and pepper to season.

Rub the butter into the polenta and set aside, whisk egg and milk and add to mixture stir well, add corn kernals and season with seas alt and pepper.

Roll into little balls the size of golf balls and cook in a sauce pan filled with boiling water on a medium to boil for 20 minutes
strain and set aside once cooked.

Mushroom rosemary ragu

1/4 red onion
1 clove garlic
2 tablespoon olive oil
350 butter mushrooms
1/2 bunch rosemary
1/2 cup red wine
2 cans diced tomatoes
1 can passata

Saute the red onion and garlic and add the chopped mushrooms and rosemary cook for ten minutes, add tomatoes and red wine cook on low to medium heat for 15 minutes.

Serve with dumplings

Vegetarian Black beans, harissa and pumpkin cassoulet

It is meant to be autumn right?

Here is a beautiful photo of a tree in my backyard which symbolises the beginning of autumn so delicate and losing it's leaves each day. But each day the temperature soars and it still feels like late summer.

On the weekend I was at a yoga ashram in the beautiful Mangrove Mountains 1.5 hours north of Sydney. The highlight (surprise!) was the vegetarian meals, I was sceptical they would be bland and free of onion and garlic, but alas I was pleasantly surprised and came home singing praises.

Here is a little delicious and SIMPLE recipe I'm big fan of a one pot meal especially in the colder months you can keep it on the stove top.

Black beans are originally from Mexico and often called a turtle bean. I soaked my beans overnight and slow cooked them but the quick version is to buy canned black beans and this recipe will clock in at 20 minutes.


2 cups black beans (soaked overnight and slow cooked for 2hours) or 2 cans black beans (amy's organics or goya brand)
300g pumpkin, cubed
2 tablespoons harissa (search recipes on this blog)
3 cups organic vegetable stock (or chicken if not vegetarian)
2 tablespoons ghee (search recipes on this blog)
1/2 brown onion large dice.

Heat the ghee on a low heat and add the garlic, stir around and add the harissa, then thrown in cubed pumpkin and stock put lid on and cook for 20 minutes on medium heat.

Serve with brown rice or quinoa.

Autumn vegetable gratin with goats curd and pecorino

Recipe

1/2 cauliflower prepped into florets
1/2 broccoli prepped into florets (make them pretty!)
1/2 fennel, sliced finely
1 garlic clove chopped roughly
300g pumpkin, diced into small squares
1 can chickpeas
1/2 cup sourdough breadcrumbs

bechamel/white sauce

2 tablespoons spelt four
1 tablespoon organic butter
1-2 cups milk

Method

Steam all the vegetables starting with pumpkin as it takes the longest then add in the other vegetables after 7 minutes
Make the bechamel by melting the butter adding the flour and whisking into a paste, slowly add the milk and keep stirring as it thickens this ca be tricky make sure you have a medium heat and if it is slow to thicken turn up the heat and continue whisking.

Put the vegetables into a glass baking dish and pour over the chickpeas and bechamel sauce.
To finish crumble goats curd and grate some pecorino on top and add sourdough breadcrumbs (demeter brand) and dot with a little butter or extra virgin olive oil. Season with black pepper and sea salt

Bake for 20 minutes until crispy,

Super power burgers; lentils, pumpkin, quinoa, goji berries , green beans and chia seeds

These burgers have been my late lunch today and they pack a powerful punch, high in antioxidants and full of protein and very delicious :)

I experiemented with baking some, and frying some in golden ghee. The verdict use ghee and gently fry very yummy!

1 can brown lentils
2 tablespoons goji berries
1 tablespoon black chia seeds
2 tablespoons spelt flour (or brown rice flour to help bind)
1/8 bunch parsley, chopped small
200g pumpkin, peeled and steamed for ten minutes
1 carrot, peeled and chopped steamed for ten minutes
organic ghee for frying
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon pink rock salt

Mix all spices in a mortar and pestle and combine in a large bowl with other ingredients mix well and roll into burger size patties. If cooking in oven 20 minutes is sufficient.

Enjoy!

Hawaiian pineapple spicy mint salsa

Inspired from my trip late last year this is a beautiful fresh and spicy salsa with pineapple and fresh herbs that can be served with fish or chicken.

1 small pineapple, cut into small cubes
2 cucumbers, peeled and cut into small cubes
1 packet of baby cherry tomatoes, cut into quarters
1/4 bunch fresh mint leaves, chopped
1/4 bunch coriander, leaves picked and left whole

Prepare all the above and put in a salad bowl

Dressing

1 garlic clove grated
1 small piece ginger grated
1 small red chilli, deseeded and diced very small
3 limes, juiced
either : 1 tablespoon fish sauce or 1 tablespoon tamari

Combine all the above and dress the salad 1 hour before serving.

Chopped caesar salad with left over christmas turkey

We had such a heavy traditional Christmas lunch, even to be polite I go with the flow and eat my mum's prepared lunch but I find it hard so I have a little, then I rest to digest.

This is my post boxing day recipe to use up some of that free range organic left over turkey

recipe -

Cooked turkey pulled apart
1 small cos lettuce cut into small pieces
1 sourdough bread for croutons ( rip into little squares roll in olive oil and sea salt and pepper and bake for 10 minutes - and crispy)
1 cucumber diced into small pieces
french green beans trimmed and blanched for 2 minutes

dressing for salad

2 coodled eggs (runny only cooked for 2 minutes in boiled water)
1 tablespoon red wine vinegar
1/3 extra virgin olive oil
1 clove garlic
1 tablespoon dijon mustard

Put all the dressing ingredients above in a blender careful not to split egg and oil mix (if it separates start again)

Place all the salad ingredients into a large bowl and mix through dressing so it"s coated well and serve

Serves 4