Chickpea, pumpkin, and sage sausage rolls
The “sausage” rolls are easy to make, perfect for parties, and flexible. You can substitute carrots or sweet potato in place of the pumpkin or cooked cannellini beans instead of chickpeas and add your preferred herbs and greens. This olive oil-based pastry is very easy to make and is very different in texture, and hand feels from the shortcrust pie. However, when time is limited, you can buy the all-butter puff pastry.
This is a great recipe for children to work on and develop their fine motor abilities. This includes cutting, mixing, rolling, assembling, rolling, and sprinkling, in addition to offering a tasty plant-based alternative to sausage rolls made from meat. Are you looking for more than twelve rolls? Encourage your children to apply
2 tbsp extra virgin olive oil
85ml cold water ( 3 cups)
300g plain flour (2 cups), plus different for flouring
A large pinch of salt
Sesame seeds, to top
Tonkatsu sauce and tomato chutney served (optional)
To fill it
250g peeled pumpkin cut into 2cm pieces
1 Tbsp Extra-virgin Olive Oil
Half onion Finely chopped
One clove of garlic that has been peeled and finely chopped
Six large leaves of sage cut into slices
Three leaves of silverbeet (or Tuscan kale or cabbage) removed from stems, then shredded
1 400g of chickpeas in a can.
Black pepper freshly crushed and salted.
To make the glaze
One free-range egg
Salt and a pinch
Extra equipment
Food processor
Colander
Pastry brush
Rolling pin
Find a smooth, clean area to place the dough on (such as a table or benchtop table), and then sprinkle it generously with flour.
In the food processor, combine with salt, flour, and. While the machine is on, pour in the olive oil and water mixture. The process should take less than one minute or so until the dough forms into a ball. Scrape the sticky dough onto your work surface that is well-flourished, then give it a swift Kneading to make it into a smooth, silky ball. Please place it in an empty bowl, cover it with a towel, and let it sit for about 30 minutes while you make the filling.
Preheat the oven up to a 180C fan or 200C.
To prepare the filling make the filling, place it in the bowl of a food processor, then drizzle with half of the oil and stir until it is combined. Then, spread it in an even layer on a baking pan and bake for 30 minutes until a skewer slides easily through the pumpkin. Take the baked pumpkin out of the baking oven (leave the range open to bake the pie) and then immediately smash the pumpkin on the tray with a potato mashing tool (it is not required to be perfectly smooth). Let it cool, and then pour it into an enormous bowl.
While the pumpkin bakes, cook the rest of the olive oil in a smaller fry pan and sauté the garlic, onion, and sage for about three to four minutes until the onion begins to soften. Stir the mixture to avoid it sticking. Mix in the silverbeet (or other greens) and mix well. Cover, reduce the heat, and cook for another few minutes until the gardens have begun to wilt. Cool, and then add it to the pumpkin mash.
In a colander, tip them onto a platter and smash them roughly with a potato masher. Add the chickpeas to a bowl along with the silverbeet and pumpkin mixture and sprinkle by adding salt and pepper as desired.
To make the glaze, mix the egg and salt in a small bowl. Have a pastry brush available. Prepare a baking tray by covering it with baking parchment.
To roll the dough to make the rolls, dust the surface again with flour. Divide the pastry into two pieces. Use each piece at a time. Surround yourself with a smooth, well-lit work surface with a rolling pin; you can roll the first piece to an area of 24cm in length with a width of 12cm. It is possible to gently pull it in the shape you want using your hands.
Spread half the filling in the middle of the rectangle of pastry, leaving a 2cm border along the sides. Apply a light coating of the egg glaze. Then, raise each edge and place it over the filling. Move the other edge upwards and over and overlap it to seal the filling. The role will easily fill. Carefully turn the roll around and then transfer it to the baking tray. Repeat the process with the second pastry rectangle as well as the rest of the filling. Cover the entire area of each log with the glaze. Divide each record into six pieces with the serrated knife. Sprinkle each slice with sesame seeds, and bake until golden brown. Let cool on wire racks, and then serve with tonkatsu sauce or tomato Chutney (if desired).).
Pea capunti and fennel with mozzarella
Capunti may be a pasta shape to resemble empty pea pods. However, this recipe put the peas back in the pods! You can make any combination of seasonal greens that are available to make the dish, along with other vegetables like artichoke, asparagus, or broccolini. I have frozen baby peas in order to prepare this dish. However, broad beans with shells would be a suitable alternative. If you don’t have mozzarella or bocconcini available, you can substitute fresh ricotta.
Serves 6 to 8
One heaped teaspoon of salt
500 g of dried Capunti Pasta (or any other short pasta type)
2 tbsp olive oil
1 Red Onion cut into fine slices
Three cloves of garlic finely chopped
Lemon Zest
One bulb of fennel is divided into quarters; each quarter is cut crossways into thin slices.
Podded Peas 155g (1 cup)
One bunch of seasonal greens (such as the silverbeet rainbow chard and cabbage, warrigal, or kale) as well as stalks that have been chopped roughly
Black pepper freshly ground
One large bag of parsley with a flat leaf that has been chopped roughly
200g fresh mozzarella torn into bite-sized pieces
Extra-virgin olive oil or lemon-infused olive oil to drizzle
A large pot of water to a boil over high heat. Add the salt. Prepare the pasta according to the instructions. While the pasta cooks, place the colander into the sink that is empty to allow for a quick drain.
Once the pasta has been ready, wash it into the colander. Give the colander a good shake to get rid of any excess water. It will be able to sit in the hot, empty pot till the pasta sauce gets cooked.
To prepare the sauce, prepare the sauce by heating the olive oil inside a frying pan at medium-high temperature. Add the onion, and fry for around two minutes until it is soft. Add the lemon zest and garlic and cook for about an hour until fragrant. Add the fennel into the pan, turn down the heat to a low level, and then cover the pan until tender, around eight minutes.
Mix the peas and greens in the pan together alongside the fennel and onion mixture. Cover and cook for five minutes more, with the pan still in a low-heat setting.
Take a test bite of fennel to make sure it’s soft, then sprinkle with salt and pepper and then add the parsley.
Mix the sauce into the pasta that has been cooked. Sprinkle over the pieces of mozzarella prior to serving in hot serving dishes. Serve with extra-virgin olive oil or olive oil infused with lemon.
A berry sponge pudding and Quandong
This is a thrilling variation on a classic family recipe. Quandongs are an Indigenous fruit that is also called native peach. They are a close cousin of sandalwood. The healthy white or cream pulpy flesh has a distinct, slightly tart flavor and is often utilized as a jam, in pies, and chutneys. It is usually mixed with other fruit.
Fresh quandongs can be difficult to find, but you can buy dried quandongs in a few specialty food stores.
2 cups of fresh or frozen quandongs and 40 G dried quinones ( 1 cup) soaked in water that is cold for one hour
115g of caster sugar ( 1/2 cup)
185ml of water ( 1/4 cup)
200g blueberries (1 cup)
Blackberries or raspberries 125g ( 3/4 cups)
20g of butter
Cream to serve
To make the sponge topping
60g of butter at room temperature
80g of caster sugar ( 1/3 cup)
Two free-range eggs
150g of self-rising flour (1 1 cup)
60 ml milk ( 1/4 cup)
Extra equipment
A 1-litre pie dish is broader than a deep
Food processor stand mixer that has a paddle attachment
Dissolve the sugar in water in a pan on medium-high heat. Then, drop in the chopped quongs. Bring the mixture to a simmer and cook for approximately 10 minutes, covering until the questions are soft. Add the berries and incorporate them. Bring the mixture to a boil and cook for 5 minutes. Set aside to cool. (You will end up with about two cups of cooked fruits.)
Make sure to butter a 1-litre pie dish and then pour the fruit into it. Preheat the oven to 180C/160C fans.
In order to make the cake toppings, mix the sugar, butter, eggs, flour, and butter with a processor or in a stand mixer with the paddle attachment; the milk is added gradually and processed until it is smooth. Make a few portions of the topping and put it over your fruit dish. Cook for about 30 minutes or until the pie is firm, well-risen, and brown. Dessert with cream.
