Pumpkin bread

¼ cup milk
6 Tbsp. olive oil
6 Tbsp. rice malt syrup
1 tsp. pure vanilla extract
2 cups pumpkin puree (1/2 large butternut)
2 cups wholegrain spelt flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. fine grain sea salt
2 tsp. ground cinnamon
1 tsp. mixed spice
1 cup pecans, roughly chopped, toasted if possible

Directions:
1. For pumpkin puree, preheat oven 200°C. Slice the pumpkin in half, scoop out the seeds and place on a baking sheet, cut sides down and roast until soft, about 40 minutes.
2. Oven at 175°C.
3. Line a standard loaf pan with baking paper.
4. Put the milk, oil, maple syrup, vanilla, and pumpkin in food processor and blend until smooth.
5. In a large bowl combine dry ingredients. Add pumpkin mixture and combine using as few stroked as possible. Fold in nuts.
6. Pour batter into a loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Remove from loaf pan and let cool on a wire rack.
7. To serve, toast or grill & spread with honey & butter.

Rhubarb & Apple compote

2 Granny Smith apples

Bunch rhubarb

1 cinnamon quill

1 tsp vanilla

1/4 cup water

1/4 cup sugar (used raw)

1 pinch cloves

Stew 45 mins or so.

Roast carrot pizza sauce

450g carrots, diced

1 red onion, cut into 8ths

1 Tbsp Harissa

Roast salted carrots & onion till soft. Blend with Harissa & 1/4 cup water (or more) till paste forms.

Used on cauliflower pizza with mushrooms and haloumi.

Jaffa pudding

2 greedy people:

Grated rind of an orange

65g plain flour

15g Cocoa powder

65g caster sugar

75g butter, softened

3/4 tsp baking powder

1 egg

1 tsp vanilla

2 or 3 big Tbsp marmalade, optional

Oven to 200C. Blitz ingredients together, bake in pyrex dish 20 minutes. Rest 5 minutes.

Godsmark's choc truffle cookies

 

25 cookies:
170g dark chocolate
125g unsalted butter
2 eggs
55g brown sugar
100g castor sugar
¼ tsp vanilla essence
45g plain flour
30g cocoa
6g baking powder
pinch of salt
120g toasted hazelnuts, chopped
115g dark chocolate, chopped
115g milk chocolate, chopped
115g white chocolate, chopped

1. Boil a small amount of water in a pot. Meanwhile chop the dark chocolate into large pieces. Place in a bowl with the butter and fit the bowl in the pot. Turn the heat off and stir the chocolate until all the butter has melted. Remove the bowl from the pot.

2. Beat the eggs on a medium to high speed until fluffy. Add the sugars and vanilla. Continue beating until very light and creamy. Now add half of the melted chocolate and mix slowly to incorporate. Scrape down the sides of the bowl then mix in the other half of melted chocolate.

3. Blend in the sifted dry ingredients and mix for one minute. Now add the chopped nuts and chocolates gently until combined.

4. Spoon cookies on to a nonstick mat (heaped Tbsps) keeping them compact as they will spread a lot. It is better to have a thick cookie so they become crisp on the outside and remain soft in the middle.

5. Bake at 150C for 15 minutes. Allow to cool.

Chipotle butternut & silverbeet enchilada casserole

6 serves:

1 medium butternut pumpkin, 1 inch dice & roasted with oil & salt

5 large silverbeet leaves, sliced

1 can black beans

6 tortillas, halved

Block of cheddar

1 brown onion, diced

3 cloves garlic

2 tinned chipotles in adobo sauce

2 tsp cumin

2 tsp sugar

800g tin tomato

Oven to 220C fan.

Spread some sauce in lasagna dish & layer with 3 tortilla halves. Top with half the silverbeet, pumpkin, bean mixture. Sprinkle with cheese & spread with some sauce. Layer with 4 tortilla halves & then remaining silverbeet. Top with 5 tortilla halves, remaining sauce & cheese. Bake 20 minutes then turn off fan (use pizza setting) for another 10.

Spinach, white bean & taleggio pizza

Serves 2 or 4 as a starter

450g pizza dough (used 1/3 HFW's recipe)
2 to 4 teaspoons olive oil
1/4 cup cannellini beans
2 cloves garlic, minced
100g to 150g Taleggio cheese
Parmesan cheese
4 handfuls fresh spinach or baby spinach
 
Preheat the oven to 250°C. Place a baking sheet on the rack to heat with the oven. Heat the oven for at least 30 minutes before baking.

Roll out the dough and transfer it to baking paper. Spread a couple teaspoons of olive oil over the dough, then evenly scatter the white beans and garlic over top. Slice or pinch off pieces of the Taleggio and scatter them over the pizza, then grate a little Parmesan over the pizza.

Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper, and set aside. Gently shuffle the pizza onto the baking sheet. Gently mound the spinach leaves in the centre of the pizza. Close the oven and cook for 10 or 15 minutes, until the crust is brown on the edges and the spinach is wilted.

Could try with cauliflower base?

Roast cinnamon pumpkin

4 serves:
1/2 jap pumpkin
100ml O oil
2 tsp ground cinnamon
1 cup plain yoghurt
Juice of 1/2 lemon
4 Tbsp pine nuts, toasted
1 red chili, sliced
Coriander leaves

Heat oven to 200C.

Cut pumpkin into moons & toss with oil, cinnamon & salt. Bake 30 to 40 minutes or until soft.

Drizzle with yoghurt, sprinkle with pine nuts, chili, coriander and finish with lemon juice.

White beans with lemon, spinach & hazelnuts.

2 people:

2 tins cannelinni beans

Zest of 1 lemon, juice of half

2 big handfuls baby spinach

3 Tbsp sour cream

2 handfuls hazelnuts

Toast hazelnuts at 180 (about 10 minutes).

Put beans, lemon & spinach in saucepan over low heat. Stir to heat through & wilt spinach. Stir in sour cream, salt & lots of pepper. Sprinkle with chopped hazelnuts.

Jeff's chicken shawarma

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
900g boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, preheat oven to 220. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, hot sauce, olives, fried eggplant, feta, rice, anything you desire.