Middle Eastern pumpkin and zucchini

With just a handful of ingredients, this recipe is full of colour and bursting with flavour! I purchase a dukkah for this that is almond based with a Moroccan style flavour, but any Middle Eastern style dukkah will be fabulous, so long as you like it! This is dinner in 30 minutes, perfect for weeknights or for a side dish at a big gathering. I hope you like it!

 

 

Ingredients

1 small butternut pumpkin, cut into 1 cm cubes (does about 3 cups of cubed pumpkin)

6 cloves of garlic, chopped roughly

3 zucchinis, spiralled into strings

3 tbs almond dukkah middle eastern spice

¼ cup water

Splash of olive oil

 

Method

Heat your splash of olive oil in a large based pan that you have a lid for. Add the garlic and saute for a few minutes on medium heat. Add the pumpkin and water, covering with the lid. This will steam the pumpkin and cook it almost through. Now take the lid off and add your zucchini and spice. Time to turn the heat up! Stir occasionally over a high heat for about ten minutes until the pupkin is cooked through and the aroma of that beautiful dukkah fills the air! Ta da! You’re done! It really is that easy!

 

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Middle Eastern pumpkin and zucchini

Beef casserole

Winter in Australia is here, but in Queensland where I am it is just not as hot as usual. Still, winter food beckons and I answer the call! This dish is packed full of beautiful root vegetables to help fight away any cold and flu, to nourish the gut and get your taste buds dancing! I hope you enjoy this quick little one!

Ingredients

1kg diced beef

1 onion, diced

1 turnip, diced

3 sticks of celery, sliced

2 carrots, diced

1 swede, diced

6 button mushrooms, sliced

4 cloves of garlic, chopped as you wish

1 cup beef stock

½ a glass of your favourite red wine

1 can crushed tomatoes or 4 tomatoes chopped finely

2 big silver beet leaves, sliced

A handful of parsley

Salt and pepper to taste

 

Method

Like most casseroles, we are going for full flavour and aroma here! So brown your beef in a little olive oil. Now add your onion and garlic and saute down for a couple of minutes. Now add your vegetables, except the silver beet, and swoosh them around, letting them all mingle at the party. Now add your stock, wine (no harm in having a little tipple yourself) and tomatoes. Simmer this all together for about half an hour on low heat. Add salt and pepper to your liking, stirring that in very well ensuring it goes through the dish. Add your silver beet leaves and parsley.

 

When serving casseroles sometimes I have a side of mashed potato, or a little pasta. Here I went for a little gnocchi and it was a good solid accompaniment. If you don’t want a side, don’t do it! Enjoy this easy, flavoursome dish for the hero it is!

Beef casserole

Reef fish & pasta bake

So you BBQ’d your reef fish and you’ve got great leftovers. This is so scrumptious in Summer or Winter, it is the perfect homely dish to give you a big warm hug.

Ingredients

500 g reef fish

A handful of button mushrooms, sliced

500g orenchetti

500 ml cream

2 tbs butter

Handful of grated cheese

Handful of dill, chopped

Salt and pepper to your liking

 

Method

Boil the pasta to al dente as per packet instructions. In a separate saucepan combine the cream, butter, dill, mushrooms and fish. Season to your liking. Drain the pasta and add to the fish sauce. Toss around a bit and then slide into a deep dish, like a small ceramic lasagne plate. Sprinkle grated cheese on top and bake in the oven on 180 degrees Celsius for about 12 minutes until cheese is melted. Your kitchen will smell incredible! This dish will transport you to lazy days on the beach ending with a glass of vino as you wrap your cardigan around your shoulders, clutching your bowl of beautiful fresh baked reef fish pasta.

 

Reef fish & pasta bake

Steak & veg stir-fry

This is a great mid-week meal as it is easy and healthy! The flavours are really beautiful and complement each other well. I hope you like it!

Ingredients

½ red capsicum, sliced

1 carrot, sliced

4 button mushrooms, sliced

5 cloves of garlic, crushed

1 cm ginger, finely diced

250 g fresh baby corn

3 celery sticks, sliced

1 onion

2 rib fillet steaks

2 shallots, sliced

A handful of fresh coriander

 

Method

Heat a pan with a splash of coconut oil, then sauté the garlic and onion for five minutes. Add the steak, sliced as you like, and brown. Set aside. Add a splash or spoonful (if its winter and the oil has hardened) of coconut oil to your pan and heat. Now add everything else with the exception of the coriander. Mix the veges around for even heat, and pour in a splash of water. After ten minutes on medium heat, combine the onion and steak with the veges. Sprinkle with your coriander and serve immediately!

Steak & veg stir-fry