June 24, 2017 / Lyn Jones / 0 Comments
Makes 4 servings
2 medium baking potatoes, peeled & cut into 2″ pieces
1 cup buttermilk
1 Tab butter
2 cups finely mashed pumpkin
2 Tab chunky peanut butter
2 cups low-salt vegie stock
1.5 cups skim milk
1/4 tsp grd cinnamon
1/8 tsp grated nutmeg
2 tsp lemon juice
1. Place the potatoes in a 2-quart (8 cup) saucepan; add cold water to cover. Over med-high heat, bring to boil then reduce heat to low. Cover & simmer 15-20 mins or until tender. Drain well.
2. Transfer potatoes to a blender. Add buttermilk and process until smooth.
3. In a 3-quart saucepan over medium heat, melt butter. Stir in potato mixture, pumpkin & pb; mix until smooth. Stir in the stock, then milk, cinnamon and nutmeg. Cook, stirring frequently, for 4-5 mins. or until heated through. Remove from heat and stir in the lemon juice.
June 24, 2017 / Lyn Jones / 0 Comments
Tasty. Try not to buy massive beetroot, they don’t taste that good. Serves 4
Ingredients
8 x red or golden beetroots (golf-ball-sized), scrubbed clean
Olive oil
200g quinoa, cooked and drained
2 handfuls of walnuts, roughly chopped
A handful each of mint, parsley and dill, roughly chopped
Juice of 1 lemon
100g ricotta
1 tbsp pomegranate molasses or balsamic vinegar, mixed with 1 tbsp olive oil
1. Bring a large pan of salted water to the boil and cook the beetroot for 20–25 minutes until soft (you can easily insert a skewer). When cooked, remove from water and leave to cool. Then peel them by squashing them a bit with your hands — the skins should slip off. Cut into wedges and dress with salt, pepper and a little olive oil.
2. In another bowl combine quinoa, walnuts & herbs. Squeeze over the lemon, add a splash of oil and season to taste.
3. Spoon quinoa into a large serving bowl (or divide between plates) and top with the beetroots. Crumble over the ricotta and finish off with a drizzle of the pomegranate molasses and oil mixture. You can also add a sprinkle of sumac, if you have it.