Tag Archives: spring onions

Recipe: Sweet and Sour Roasted Root Vegetables with Lemon Myrtle and Quinces

I’ve been singing all weekend.  In fact, I’m beginning to feel like the Mystery Chorister, I’m doing so much church music in so many different venues at present.  I’m also learning a lot about architectural styles of different denominations around Melbourne, which are alarmingly consistent at times.  Something tells me that there just weren’t too many church architects / interior designers out there…

Anyway, after being out from 8am until 6:30pm today singing, I wanted to make something simple for dinner – the plan was for roast vegetables with gribiche sauce and a broccoli salad.  But then gribiche seemed a bit too much like hard work, and then I wondered how quinces would roast with all those sweetish root vegetables, and then I had a probably unwise epiphany about lemon myrtle, and the next thing I knew, the menu had changed utterly in personality.  The gribiche got replaced by a garlicky cannelini bean mash, so that we could pretend that there was some protein in the meal.  And the vegetables?  Well, they are actually rather nice.  I was worried that the vegetables would be too sweet, but they really aren’t, and I love the way the quince has sort of camouflaged itself, so you pick up something that looks like a sweet potato, and find that it is actually mildly sweet and perfumed and fruity – a stealth quince!  Yum.  

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1 large beetroot
1 quince
2 small onions
2 small potatoes
8 smallish carrots
2 small-medium parsnips
1 gigantic or two small sweet potatoes
1 tbsp sugar
1 tsp dried lemon myrtle
1 tbsp balsamic vinegar
olive oil
salt
pepper
 

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Recipe: Pasta with Ricotta, Herbs and Spring Vegetables

This is the revised version of a recipe I noted down here a while back, because I never really put in any quantities, just typed in the ingredients as I remembered them, because it was late and I was tired!

But the recipe really is too delicious not to be written up properly, and with Jacqueline at Tinned Tomatoes starting a new Pasta Please monthly challenge with a cheese theme for January, it seemed the perfect time to re-visit this recipe and do a proper version of it.  So here is the new, improved version with actual quantities and also variations!

The quantities I’ve noted below will definitely work, but feel free to experiment or change things – the essence of this dish is pasta, ricotta, and some herbs and vegetables so that you can pretend it isn’t all about the cheese.  You really can’t go wrong with this sort of meal.

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1 punnet (250 g, approx) shelled broadbeans

1 small bunch of parsley

1 handful each of basil and mint

350 g ricotta

100 g parmesan, grated
25 g salted butter
black pepper
1-2 tablespoons of butter, olive oil, or, ideally, a combination of the two, for sautéing vegetables.
3 spring onions (the long skinny kind)
1 baby fennel bulb
2 small bunches asparagus
3 yellow pattypan squash
350 g rigatone pasta
 

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Recipe: Quinoa Salad with Corn, Coriander and Lime

I’ve started a lunch swap at work with a colleague of mine. On Mondays (or sometimes Tuesdays), I bring lunch lunch to share with her, and on Thursdays, she brings lunch to share with me.  My colleague is vegetarian and can’t eat wheat or dairy, which makes life a bit more challenging, but it’s also kind of good, because I think it’s healthy to be vegan and gluten-free once in a while!

This week’s lunch was going to be quinoa tabouli, but when I got to the shops on Monday night, they were out of mint and flat-leaf parsley, which are kind of a necessity.  So I looked around the supermarket to see what they *did* have, and found coriander and basil and zucchini and roasted peppers and tomatoes and corn … I had limes and curly parsley and quinoa and spring onions at home, so I thought this might be the basis for an American-inspired sort of salad.

It’s pretty good, actually.  Lovely and fresh and terrifyingly healthy – and yes, it’s vegan and gluten-free and quite high in protein from that quinoa.  A good lunch for a sticky, humid day…

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1/2 cup quinoa, any kind
1 cup water
3 small white zucchini or 3 large pattypan squashes
2 corn cobs
1 small chilli, optional
6 spring onions (the kind that look like overgrown chives)
400 g assorted cherry tomatoes
1 bunch coriander
1 bunch parsley
10 basil leaves, or thereabouts
1/2 cup roasted peppers
juice of 1 lime
salt, pepper, olive oil

 

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