Quinoa.

 

 

Sweet of Quinoa.

Ingredients: 

6 serves

2 cups Quinoa

2 cans Evaporated milk

1 can Condensed milk

100 gr Currants

100 gr Dry shredded coconut

1 Cinnamon stick

5 Cloves

2 segment size Orange skin

6 Strawberries

 

 

 

Method:

Soak currants in rum until they absorb part of the alcohol.

Place the orange skin on a tray and dry in oven 50c until crisp

Blend the orange skin with the cinnamon and cloves until  a fine powder.

Add Quinoa to 5 cups of boiling water.

Cook (approx. 20 min) until the Quinoa is tender.

Strain all the liquid and refresh under cold water.

Set aside.

In a pot add the condensed and evaporated milk, cook and stir until the mix is thick enough to  see the bottom of the pot.

Add the cooked Quinoa to the mix of condensed and evaporated milk with the currants and the shredded coconut.

Serve sprinkling the orange, cinnamon and cloves powder on top and some pieces of strawberry .

 

Verdict:Yummy….first serve was warm….will try my next serve chilled.

Callie waited patiently but missed out.

 

LP

PUMPKIN

 

Roast garlic, pumpkin & blue cheese galette

   

Ingredients (serves 4)

· 1kg butternut pumpkin

· 2 tbs olive oil

· 1 garlic bulb

· 1 brown onion, chopped

· 2 tbs chopped fresh sage leaves, plus 1 whole leaf to garnish

· 375g block puff pastry

· 125g parmesan cheese, grated

· 100g blue cheese, crumbled

· 1 egg, beaten

 

1. Preheat oven to 200°C. Grease and line a 33cm pizza or baking tray.

2. Halve the pumpkin lengthways, then remove and discard the seeds. Rub the edges with 1/2 tablespoon of the oil.

3. Remove the outer skin from the garlic bulb, break into cloves and toss, with skins on, in 1/2 tablespoon of the remaining oil. Place the cloves in the pumpkin cavity, then place cut side down on a baking tray (so the garlic is enclosed under the pumpkin) and bake in the oven for 1 hour. (If pumpkin is not soft, remove garlic and continue cooking until soft.) Scrape pumpkin flesh into a bowl and discard the skin. Squeeze garlic from their skins into the bowl and mash well. Set aside.

4. Heat the remaining oil in a small frying pan over medium heat. Add the onion and cook for 1-2 minutes until softened. Add the sage, then stir into the pumpkin mixture. Season well with salt and pepper and set aside to cool.

5. Roll out the pastry on a lightly floured board. Cut out a circle about 33cm in diameter and place on the pizza tray. Prick the base with a fork, leaving a 5cm border.

6. Add the parmesan and blue cheese to the pumpkin mixture and stir to combine. Pile into the centre of the pastry, then use a fork to spread the mixture evenly within the border. Fold in the pastry edges and garnish with a sage leaf. Brush edges with egg and bake for 25 minutes until pastry is golden. Serve warm.

 

 

 

 

Can report that there is not much left on the serving plate.

Must also give credit to David, for lending a hand.

 

LP

Olive Oil.

 

I must make it clear that cooking is not ranked in the top twenty of my favourite pastimes/chores.

Foody Friday will encourage/coerce/force me to complete one recipe every two weeks with photographic evidence.

I was pleasantly surprised with my finished dish today, and Cameron will eat well tonight.

Pasta Broccoli.

Serves: 4 people

Ingredients:
375g pkt dried penne
1 head broccoli, cut into small florets
½ cup organic extra virgin olive oil
½ cup grated parmesan
Salt and pepper

- Bring a pot of salted water to the boil.
- Add penne and cook until water comes to the boil
again, about 5 minutes.
- Add broccoli and cook until water comes to the boil
again, about 10 minutes. Pasta should be al dente
and broccoli should be tender.
- Drain, toss in  organic extra virgin olive oil.
- Serve, sprinkling with grated parmesan and adding
salt and pepper to taste.

Cook’s note:
This recipe tastes best with 1-2 tbsp of salt added to
the boiling water, but for the salt-conscious, this can
be omitted.

LP