Moroccan pumpkin soup

Ingredients (serves 6)

• 1/4 cup (60ml) olive oil
• 1 leek, white part only, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red birdseye chilli, finely chopped
• 1 cinnamon stick
• 3cm piece ginger, peeled, thinly sliced
• 1 1/2 tsp cumin seeds
• 2 carrots, peeled, coarsely chopped
• 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
• 1/3 cup (70g) yellow split peas
• Juice of 1/2 lemon
• Coriander sprigs and soup sprinkles, to serve

 

Method

1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
2. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

 

Notes

Reserve 1/2 cup pumpkin seeds for soup sprinkles.

Moroccan briouats

Preparation Time

25 minutes

Cooking Time

30 minutes

Makes

30

Ingredients

• 1/3 cup (55g) pistachio kernels
• 500g lamb or beef mince
• 1 onion, finely chopped
• 1/2 cup chopped coriander
• 2 tsp sweet paprika
• 1 tsp cinnamon, extra for dusting
• 1 tsp ground cumin
• 1/2 tsp hot paprika
• Salt & freshly ground pepper
• 2 tablespoons vegetable oil
• 2 eggs
• 15 sheets filo pastry
• 80g butter, melted
• Extra vegetable oil for frying

 

Method

1. Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.
2. Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.
3. Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.
4. Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.

Apricot and muesli sesame balls

Everyone deserves a little treat with their morning or afternoon cuppa, and these apricot and muesli sesame balls are low GI and low fat. Perfect! 

Preparation Time

15 - 35 minutes

Cooking Time

15 minutes

Makes

26

Ingredients

• 140g (3/4 cup, firmly packed) dried apricots
• 125ml (1/2 cup) cold water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1 x 30g pkt sesame seeds
• 215g (2 cups) natural muesli

 

Method

1. Combine the apricots, water, cinnamon, nutmeg and cardamom in a saucepan and bring to the boil over medium heat. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 minutes or until apricots soften. Uncover and set aside for 20 minutes to cool.
2. Meanwhile, place sesame seeds in a saucepan and toss over medium heat for 2-3 minutes or until golden. Set aside.
3. Place the muesli in the bowl of a food processor and process until finely chopped. Add the apricot mixture and process until a stiff dough forms (add a little extra water if required). Transfer to a bowl and use your hands to knead until well combined.
4. Use your hands to roll 2 teaspoonfuls of mixture into a ball. Repeat with the remaining mixture. Toss balls in sesame seeds to lightly coat.

Russian iced tea

Here's a tea-licious way to wind down, sip back and take it easy! 

Ingredients (serves 4)

• 3 lady grey tea bags
• 1 cinnamon stick
• 4cm piece fresh ginger, sliced
• 2 whole cloves
• 4 cups boiling water
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice
• Lemon slices and ice cubes, to serve

 

Method

1. Place tea bags, cinnamon, ginger and cloves in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove tea bags. Cool.
2. Strain into a jug. Stir in sugar and lemon juice until sugar has dissolved. Place ice cubes in 4 glasses. Top with tea mixture. Serve with lemon slices.

Baked cinnamon doughnuts

Making doughnuts needn't be a chore with baked version. 

Makes

12

Ingredients

• 1 cup reduced-fat milk
• 50g unsalted butter, melted
• 2 1/2 cups plain flour
• 1 1/2 teaspoons instant dried yeast
• 3/4 cup caster sugar
• 1 1/2 teaspoons ground cinnamon

Method

1. Place milk in a heatproof, microwave-safe jug. Microwave on medium-high (75%) for 30 to 40 seconds or until heated through (do not allow to boil). Stir in 1 tablespoon butter.
2. Sift flour into a bowl. Stir in yeast, 1/4 cup sugar and 1/2 teaspoon cinnamon. Make a well in the centre. Add milk mixture. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic.
3. Place dough in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Line a baking tray with baking paper.
4. Using your fist, punch dough down. Turn out onto a lightly floured surface. Knead until smooth. Press dough out until 2.5cm thick. Using a 6.5cm cutter, cut 12 rounds from dough. Using a 2.5cm cutter, cut circles from the centre of each round. Place doughnuts, 5cm apart, on prepared tray. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size.
5. Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Cook doughnuts for 10 to 12 minutes or until golden brown and cooked through. Combine remaining sugar and cinnamon in a bowl. Brush doughnuts with remaining butter. Dip in sugar mixture, shaking off excess. Place on plates. Serve.

Notes

Variation: Omit caster sugar and cinnamon. Sift 2/3 cup icing sugar into a bowl. Add 3 to 4 teaspoons lemon juice. Stir to combine. Dip half the doughnut in sugar mixture, then in 100s and 1000s.