This week we are introducing a salad bar to the shop, complimenting the juices and smoothies and balancing out the decadent pastry treats. The weather had been glorious, it felt like spring was on it’s way but as usual for this time of year, mother nature was just teasing us. We had even planned a girls surf day, the sea had been calm and the skies blue but that is on the back burner as the sea raged in all it’s West Coast glory this morning. Back on with the woolies as the rain and blustery wind rattled the house. The intended spring salads turned into hearty winter salads, something to satisfy and comfort with a spicy kick. I will also have a Smokey Mexican Slaw and Italian inspired Roasted Cauliflower & Rocket Salad. I’ll try and blog those to for you if I get a chance! Have a great week everyone and I hope the weather is being good to you where ever you are. xx
1 large butternut pumpkin or 1 small crown pumpkin
400g tinned chickpeas
1tsp cinnamon powder
1 tsp turmeric powder
2 tsp cumin seeds
3Tbsp olive oil
1-2 tsp Harrisa Paste (depending on how hot yours is). I have a recipe here if you want to make some
2 Tbsp Water
Juice & zest of 1 lemon
large handful of parsley & coriander
salt & pepper to season
Cook the couscous as per packet instructions then rinse and cool.
Pre-heat oven to 180C
Skin & de-seed the pumpkin and dice into one inch squares. Place pumpkin in a roasting pan/tray.
Mix together the cinnamon, cumin, turmeric & olive oil and pour over the pumpkin. Rub the oil and spice mix through the pumpkin so it is coated.
Roast the pumpkin for 15 minutes or until tender but still has a bite to it. Allow pumpkin to cool before mixing it with other ingredients.
Drain the chickpeas.
Mix the harissa with the 2 Tbsp water
In a large bowl combine the chickpeas, roasted pumpkin and cooked couscous. Add the harissa , lemon juice & zest, coriander, parsley. Season to taste with salt & pepper.
Goes well with roasted chicken, lamb chops or grilled fish or just served on it’s own.
It’s winter soup season again, but after the tornado ripped through our commercial district, Albany the other day it felt more like gin season to calm the nerves. It’s quite ironic, I was only talking to an American friend last weekend about tornado’s in The State and how they used to park up and watch them pass. I did watch the tornado in Albany, thinking how cool it was to see my first one, for several minutes anyway until we realised it was heading straight for our building and we all dived under our work desks for shelter. No one was hurt but our building did loose some external roofing and internal ceiling tiles, the kitchen ceiling came down but thankful our building has two kitchens so eating continues. Five cars in the car park were damaged but thankfully my three week old little green bomb was untouched.
So here is my tornado soup, it’s spicy and comforting with a bit of a cayenne pepper kick to it, I suggest you start with a pinch and then add more if you like spicy food.
- 1 butternut pumpkin
- 1 onion, sliced
- 200ml tin chopped tomatoes
- 6 cups vegetable stock
- 1 cup couscous
- 1 tsp fresh grated ginger
- 2 cloves garlic
- 1tsp cumin seeds, freshly ground
- 1tsp coriander seeds, freshly ground
- large handful chopped coriander
- 1/2 tsp turmeric powder
- pinch cayenne pepper
- 1 tbsp harissa
- vegetable oil
- Pour 2 tablespoons vegetable oil into a large pan over a medium heat. Add the onions and saute until opaque.
- Add the ginger, garlic, cumin, coriander, cayenne and turmeric and cook for a few more minutes.
- Turn heat to low and add the tomatoes and simmer for 10 minutes.
- Add the vegetable stock and place a lid on the pan and simmer for another 10 minutes.
- In the meantime peel and de-seed the pumpkin. Grate the pumpkin or process through a food processor on grate/julienne mode.
- Add the harissa and fresh coriander to the stock and stir. Then add the pumpkin and bring the soup to the boil.
- Once soup has come to the boil, turn the heat off and add the couscous and stir. You don’t want the pumpkin to go soft but keep its form and slight crunch.
- Place lid back on pan and allow to sit for 2 minutes.
- Season to taste and serve