moroccan preserved lemons

10 lemons
200g rock salt
3 bay leaves
2 whole dried chillis
1tsp coriander seeds
1 cinnamon stick, broken into smaller pieces


jab each lemon with the tip of a sharp knife through the skin into the pith 5-10 times before soaking overnight in a large bowl of water. 


the next day, drain the water and quarter the lemons. place them back in the large bowl with the salt and all seasonings; mix well to coat, then pack into clean glass jars with plastic lids that seal well. 


store in a cool, dark cupboard for 3-5 weeks, gently shaking the jars every day or two. 


to use, remove the flesh and discard- use only the pith and rind. slice finely or chop into moroccan stews, in a salad or in place of pickles on burgers or wraps; or serve lemons as an antipasto cut into slices mixed into a bowl of whole black olives.

brooch/hairclip for melissa's 10th birthday

polenta pizza

amazing, simple, satisfying and infinitely customisable!

base

1c polenta

4-5c water, boiling in medium saucepan

1tsp salt

3Tbs dry herbs of choice (thyme and rosemary are lovely)

ground pepper

add the salt to the gently boiling water. slowly pour the polenta into the water, stirring with a long-handled wooden spoon (to avoid the hot polenta bubbles burning you!). keep heat on low and continue to stir until polenta is cooked (about 30 minutes, but taste as you go).

when cooked, stir in herbs and pepper. grease a baking tray with olive oil, and spread hot polenta in a 1-2cm thick layer on the whole tray. allow to cool or refrigerate.

cover with tomato sauce and pizza toppings of choice; zucchini slices, marinated spicy eggplant, olives, capers, sundried tomato, fresh basil and grated carrot are the best!

tofu, mushroom and spinach quiche

this will make a 25cm pie; serves 4 if you're lucky ;)

crust

1.5c plain flour (i used 0.5c each brown rice, spelt and gluten-free flours)

1tsp sugar

0.5tsp salt

0.5tsp baking powder

0.3c margarine

0.3c cold water

2tsp vinegar

filling

300g firm tofu

1 small leek

1 small onion

2 cloves garlic, crushed

1c mushrooms, in 1cm thick slices

1 bunch english spinach or 4 large leaves of silverbeet, coarsely chopped

0.25c nutritional yeast flakes

3Tbs cornflour

1Tbs plain flour

0.25tsp ground nutmeg

salt, pepper to taste

optional topping

3Tbs ground almonds

4-5 chopped sundried tomatoes

heat oven to 180C. 

mix together the dry ingredients. with your fingers, crumble the margarine and dry ingredients together in a medium mixing bowl til it resembles coarse breadcrumbs. mix the water and vinegar; add to flour mix in 3 batches, mixing gently between each addition. knead lightly only until the dough sticks together in a ball. return to mixing bowl and sit in freezer for 20 minutes while you make the filling.

slice leek into 1cm rounds; chop onion finely. saute for 3-5 minutes on medium heat with a little oil until onion begins to go translucent. add mushrooms and garlic; cook for 5-8 minutes until mushrooms are mostly cooked. turn heat to low if contents dry out, or add a teaspoon of water. add spinach/silverbeet, allow to wilt then remove from heat.

remove dough from freezer and place between two 30cm pieces of baking paper. roll into a 0.5cm thick round and lay carefully in the pie/quiche dish, patching up any holes with overhanging pastry. bake for five minutes, remove from oven.

in a food processor (or in a bowl, mixing with a fork), blend tofu, yeast flakes, cornflour, flour and seasonings til smooth. stir in to vegetables, pour into crust. bake for 40 minutes; if using topping, sprinkle on top of pie, cook for another 5 minutes.

serve with a tangy green salad.

cauliflower and leek soup

this is gorgeously creamy and filling. keep it simple or add cumin and nutmeg for a warming lunch. serve topped with croutons; or as pictured above with dukkah, brown rice and fried firm tofu.

500g cauliflower (0.5 a medium head)

1 small leek

0.5 small onion

1c water

1 vegetable bouillion cube (or use 1c stock)

0.25c ground almonds

0.25c soy milk

ground spices to taste 

salt, pepper

coarsely chop the cauliflower, leek and onion and simmer in saucepan with water and bouillon cube or stock for 15 minutes or until soft. remove from heat, add in almonds and soy milk. blend until smooth; adjust seasoning to taste.

handies for paula's bday

moroccan orange and fennel salad

a gorgeous, fragrant salad that is a great accompaniment to a spicy moroccan curry and couscous

slice each ingredient to your personal preference (thin or medium or chunky)

per person:

one generous handful each of:

fennel

orange 

2tbs each of lightly chopped:

mint

parsley

1tsp each of:

lemon juice

olive oil

finely chopped preserved lemons

pomegranate molasses

top with olives and serve as a side to curry or warm pitta bread.