recipes for the tum
There have been many books written about loving through the making and sharing of food. In our house it is definitely a pleasure to be in the kitchen cooking and creating simple yet beautiful dinners. With three vegetarians in the house (myself and my two daughters) we have created some delightful vegetarian feasts. Here is a page to share our favourites. Please feel free to
email me your special vegetarian recipe...
zucchini and corn fritters
1 cup rice flour, 1 egg, grated vegetables - we love corn kernels and grated zucchini, and enough milk (rice or cow's milk) to make a light batter. Heat a heavy based fry pan and grease with a little olive oil. Place tablespoons of batter in the hot pan. Cook fritters over a low heat for a few minutes either side until lightly browned.
Serve with cooked mushrooms, poached egg, tomatoes and a salad - and a little bit of sweet chili sauce or sour cream.
These are great served cold with avocado, home made mayonnaise and a salad. We love to take them as a picnic lunch when we go walking.
Portobello Risotto
Gluten free - egg free - dairy free option
1 small onion, finely diced
500g portobello mushrooms, diced
1 clove garlic, crushed
1 cup arborio rice
1/2 cup white wine
about 1.5 litres vegetable stock or water
salt & pepper to taste
fresh herb(s) of choice (eg: parsley, basil, oregano, chives)
To serve: olive oil, roasted pinenuts, herbs, parmesan cheese (optional)
Fry the onion in a little olive oil until softened. Add the mushrooms and cook for at least 10 minutes until they are soft. They will release their juice, keep cooking until the liquid is almost gone. Add garlic stir briefly then add the rice and mix through. Add wine and stir until absorbed by the rice. Add stock or water gradually, stirring often until the rice is creamy and cooked the way you like it. Most risotto recipes say it takes about 18 minutes, I find it takes at least twice as long as that! Add salt, pepper and herbs to taste.
I think this has enough flavour to serve without cheese if you are dairy-free, and it's great drizzled with olive oil (we currently have a truffle-infused one which is awesome!), roasted pinenuts and herbs. My guys prefer it with cheese though, so it's up to you!
Mia Faletti, Perth, WA
Caribbean Fruit and Rum Cake
2 cups of currants
3 cups of raisins
1 cup of prunes
2/3 cup of mixed peel (I used fresh organic mandarin peel and lemon peel)
2 and 1/4 cups of drak soft brown sugar
1 tsp of mixed spice
6 tblsp rum
1 and 1/4 cups of sherry
450 g of softened butter
10 eggs (beaten)
4 cups of SR Flour
1tsp vanilla essence
Chop the dried fruit finely then cover with the heated rum and sherry, 115g of the sugar and mixed spice (if you are super organised and have a few weeks to spare then soak in a jar and stir occasionally, adding more alcohol if necessary - apparently it makes a richer flavour)
Preheat oven to 160 degrees (C) Grease and line a 25cm round cake tin (double lined with greaseproof paper)
Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy. Add the fruit mixture and gradually stir in the sifted flour and vanilla essence. Mix well and add more sherry if the mixture is too stiff; it should just fall off the back of the spoon, but should not be too runny.
Spoon the mixture into the prepared tin and cover loosely with foil. Bake for about 2 and 1/2 hours (ours took just over two hours). It will be firm and springy to touch) Leave to cool in tin overnight then sprinkle with more rum if not going to be used immediately. Wrap in foil to keep moist.
Enjoy!!!!
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