recipes for the tum

There have been many books written about loving through the making and sharing of food. In our house it is definitely a pleasure to be in the kitchen cooking and creating simple yet beautiful dinners. With three vegetarians in the house (myself and my two daughters) we have created some delightful vegetarian feasts. Here is a page to share our favourites. Please feel free to email me your special vegetarian recipe...
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zucchini and corn fritters

1 cup rice flour, 1 egg, grated vegetables - we love corn kernels and grated zucchini, and enough milk (rice or cow's milk) to make a light batter. Heat a heavy based fry pan and grease with a little olive oil. Place tablespoons of batter in the hot pan. Cook fritters over a low heat for a few minutes either side until lightly browned.

Serve with cooked mushrooms, poached egg, tomatoes and a salad - and a little bit of sweet chili sauce or sour cream.

These are great served cold with avocado, home made mayonnaise and a salad. We love to take them as a picnic lunch when we go walking.

Portobello Risotto

Gluten free - egg free - dairy free option

1 small onion, finely diced

500g portobello mushrooms, diced

1 clove garlic, crushed

1 cup arborio rice

1/2 cup white wine

about 1.5 litres vegetable stock or water

salt & pepper to taste

fresh herb(s) of choice (eg: parsley, basil, oregano, chives)

To serve: olive oil, roasted pinenuts, herbs, parmesan cheese (optional)

Fry the onion in a little olive oil until softened. Add the mushrooms and cook for at least 10 minutes until they are soft. They will release their juice, keep cooking until the liquid is almost gone. Add garlic stir briefly then add the rice and mix through. Add wine and stir until absorbed by the rice. Add stock or water gradually, stirring often until the rice is creamy and cooked the way you like it. Most risotto recipes say it takes about 18 minutes, I find it takes at least twice as long as that! Add salt, pepper and herbs to taste.

I think this has enough flavour to serve without cheese if you are dairy-free, and it's great drizzled with olive oil (we currently have a truffle-infused one which is awesome!), roasted pinenuts and herbs. My guys prefer it with cheese though, so it's up to you!

Mia Faletti, Perth, WA

Caribbean Fruit and Rum Cake

2 cups of currants
3 cups of raisins
1 cup of prunes
2/3 cup of mixed peel (I used fresh organic mandarin peel and lemon peel)
2 and 1/4 cups of drak soft brown sugar
1 tsp of mixed spice
6 tblsp rum
1 and 1/4 cups of sherry
450 g of softened butter
10 eggs (beaten)
4 cups of SR Flour
1tsp vanilla essence

Chop the dried fruit finely then cover with the heated rum and sherry, 115g of the sugar and mixed spice (if you are super organised and have a few weeks to spare then soak in a jar and stir occasionally, adding more alcohol if necessary - apparently it makes a richer flavour)

Preheat oven to 160 degrees (C) Grease and line a 25cm round cake tin (double lined with greaseproof paper)

Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy. Add the fruit mixture and gradually stir in the sifted flour and vanilla essence. Mix well and add more sherry if the mixture is too stiff; it should just fall off the back of the spoon, but should not be too runny.

Spoon the mixture into the prepared tin and cover loosely with foil. Bake for about 2 and 1/2 hours (ours took just over two hours). It will be firm and springy to touch) Leave to cool in tin overnight then sprinkle with more rum if not going to be used immediately. Wrap in foil to keep moist.

Curried Lentil and Sweet potato with rice

Cook a chopped onion and a clove of garlic in one tblsp olive oil for a few minutes. Add two tsp of cumin, one tsp coriander and one tsp turmeric (or use your favourite curry powder or thai green curry paste), one tsp grated fresh ginger. Add chopped sweet potato, one 200ml tin of coconut milk, one vegie stock cube and 3/4 cup washed red lentils. Cook until vegies and lentils are ready. Serve with rice and greens! (Variations: add one tin of chopped tomatoes instead of the coconut milk OR add a tin of tomatoes as well as the coconut milk and add rice noodles for a hearty soup. Add chickpeas instead of lentils, pumpkin instead of sweet potatoes.... anything goes!)

Orange Cake

2 small oranges
6 eggs
240 g almonds
200 g sugar
1 teasp baking powder
1 teasp vanilla essence

Cover the oranges with water in a small saucepan. Simmer gently for at least an hour. Remove from the water and cool. Blend the almonds and sugar in a food processor until they are coarsely ground. Place in a mixing bowl. Put the whole oranges in the blender and blend them until smooth. Mix in the eggs, one at a time until a nice creamy looking mixture. Pour into the almonds and sugar and add the baking powder and vanilla. You may wish to do this in the blender if it is big enough. Blend until combined. Pour the mixture into a greased and lined cake tin and bake at 150 C for one hour. Let the cake cool before removing from the tin.

Variations: Combine 120g of almond flour and 120g of coconut flour. Enjoy!!!!

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