May 29, 2016 / Lyn Jones / 0 Comments
Serves 4
INGREDIENTS
1 litre (4 cups) chicken stock
40 gram butter
2 clove garlic, crushed
1 tablespoon fresh thyme leaves
3 medium (450g) brown onions, sliced thinly
1 cup (220g) pearl barley
2 teaspoon grated lemon rind
3/4 cup (60g) grated parmesan cheese
1 tablespoon extra virgin olive oil
500 gm kale, trimmed, chopped coarsely
shaved parmesan cheese, to serve
1. Place stock in a small saucepan, bring to a simmer.
2 Heat butter in a large saucepan over medium heat. Add garlic & thyme – cook, stirring, until fragrant. Add onion – cook 5 minutes, or until soft and golden, stirring occasionally.
3 Add barley & lemon rind – cook, stirring, for 3 minutes, or til barley is well coated & glistening.
4 Add 1 cup stock – simmer, stirring, until absorbed. Continue to add stock ½ cup at a time, stirring, until all of the stock is absorbed. Stir in the grated parmesan.
5 Meanwhile, heat a pan or wok over high heat. Add oil, then kale. Stir-fry til kale is just tender.
6 Spoon risotto into four warmed bowls. Top with kale and shaved parmesan, if desired.
October 16, 2015 / Lyn Jones / 0 Comments
http://www.mckenziesfoods.com.au/recipe/vegetarian-gozleme/ (look like puffed packages)
Serves 4
Ingredients
8g instant dried yeast sachet
Pinch of Australian Natural Sea Salt
1 tsp caster sugar
3 cups plain flour
1/3 cup olive oil
100g baby spinach
200g feta cheese, crumbled
1/4 cup Pine Nuts
To serve: lemon wedges
Step 1 Combine 300ml warm water, yeast, salt and sugar in a small bowl. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
Step 2 Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean towel and stand in a warm place for 20 minutes or until dough doubles in size.
Step 3 Roll each piece of dough into a rectangle. Place one quarter of spinach over half of each rectangle. Top with a quarter of the feta and season with salt and pepper. Sprinkle with a quarter of the pine nuts. Fold dough over to enclose filling. Press edges together to seal.
Step 4 Preheat a barbecue plate or frying pan on medium-high heat. Brush one side of each gozleme with 2 teaspoons of oil. Cook for 2 or 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Cut into quarters and serve with lemon wedges.