CHICKEN & NOODLE ASIAN SOUP

This recipe is adapted from Annabel Langbein's recipe 'Mushroom & Chicken Tom Yum'.  Langbein is a free-range cook and makes the most delicious meals using fresh and sustainable ingredients. What I love about this soup is that the broth is created without using any stock, so no sneaky salt is added. I love poaching chicken, as it is also much more tender than pan-fried chicken. A very simple soup loaded with protein and lots of vegetables. 

Ingredients

• 400g chicken breast, preferably free range, thinly sliced evenly
• 1 star anise 
• 1/2 - 1 teaspoon chilli flakes
• the juice & zest of 1 lime
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1 garlic clove, finely chopped
• 2 tablespoons tomato paste
• 200g whole mushrooms, quartered
• 3 medium tomatoes (around 400g), diced
• 1 bunch pak choy, chopped
• 1 broccoli head, cut into even-sized florets and stalk chopped
• 90g soba noodles or 100g rice vermicelli noodles
• Optional - 1 spring onion, finely chopped, to serve 

Cooking 

1. Place the chicken breast in a large saucepan and cover completely with water (you will need around 9-10 cups to achieve this). Add the star anise, chilli, juice & zest of the lime, soy sauce, fish sauce, oil garlic and tomato paste and stir to combine. Bring to the boil over high heat, covered. Once boiled, simmer for 5 minutes, covered, then remove the chicken breast from the pan and leave to rest for at least 5 minutes. Discard the star anise. 

2. Change the stove to medium-high heat and add the mushrooms, tomatoes, pak choy and broccoli to the broth. Cook, covered, for 4 minutes, then add the noodles to the pan and stir well for 1-2 minutes or until the noodles are tender. Remove from the heat and add a generous amount of ground black pepper. Thinly slice the cooked chicken breast and add it to the broth. 

Divide the soup into 4 bowls and add spring onion, if desired. 

Serves / 4 
Total Preparation time / max 15 minutes 
Total Cooking time / max 25 minutes 

x Emily 

SHEPHERD'S PIE

This recipe is actually quite simple to my Bolognese recipe, plus & minus a few ingredients and the pasta of course. The sliced potatoes on top are different from the traditional mashed potatoes, however I wanted to make the top layer fuss-free. You can add some cheese to the sliced potato and rosemary for some calcium. Shepherd’s pie is the ultimate meat dish for my husband and perfect for a winter's night.

INGREDIENTS

• 2 teaspoons extra virgin olive oil 
• 1 medium brown onion, finely chopped
• 2 garlic cloves, finely diced or minced
• 500g extra lean beef mince
• 4 small to medium tomatoes (around 500g), diced 
• 2 medium carrots, peeled & diced
• 4 tablespoons fresh or dried rosemary
• 1 tablespoon Worcestershire sauce
• 500ml (2 cups) salt-reduced beef stock
• ground black pepper
• 1 cup peas, fresh or thawed if frozen
• 2 large or 5 small Sebago potatoes (around 500g), peeled & sliced
• 40g reduced-fat grated cheese

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Lightly grease a deep ovenproof pan or casserole dish with 1 teaspoon olive oil. 

2. Heat a large, deep frying pan over medium heat, adding the remaining teaspoon of oil and swirling to coat the pan. Add the onion and garlic and cook, stirring, for 2 minutes or until the onion is starting to soften. Add the beef mince and cook, breaking apart the lumps with a metal spoon, for around 5 minutes or until all mince is browned. Add the tomatoes, carrots, 2 tablespoons of rosemary, Worcestershire sauce, beef stock and a generous pinch of pepper and stir well. Bring to the boil, then simmer, covered, for 10 minutes. Remove the lid, add the peas and simmer, covered for another 10 minutes. Remove from heat. 

3. Meanwhile, place the potato slices on a large plate and cover with glad wrap. Place in the microwave on high for 5 minutes. Remove from the microwave. (If you do not have a microwave or do not want to use on, steam the potatoes in a boiling saucepan of water for just a couple of minutes as you want the potato to be just warmed up, not mushy). 

4. Once step 2 has been completed pour the beef and vegetable mixture into the prepared ovenproof pan and top with the sliced potatoes. Sprinkle 2 tablespoons of rosemary and the grated cheese (if using) on top of the sliced potatoes. Cook for 50 minutes in the oven or until potatoes are slightly golden brown. Remove from heat and serve warm. 

Serves / 4 

Total Preparation time / around 20 minutes 

Total Cooking time / 1 hour 25 minutes 

x Emily 

HAM, TOMATO & ZUCCHINI RISOTTO

This risotto was created out of thin air during one day when I had a double shift at work. I raced home, napped for 30 minutes, then rushed around my kitchen like a mad woman throwing together something for dinner. Being exhausted as I was and scatter brained (as I frequently am), I cooked the rice first instead of letting it cook with the stock and other ingredients. Unexpectedly this little error made the dish taste even better, as the rice became particularly tender, however not too soft. I highly recommend that everyone try to make a risotto this way at least once. The tomato, zucchini and ham were a great combination and tasted even better for lunch the next day. NB: I make my risottos with brown rice as it is better for me than white risotto rice. Brown rice has a lower GI rating than white rice and is packed with proteins, calcium, magnesium, fibre and potassium. 

INGREDIENTS

• 1 cup brown rice
• 2 cups water
• 1 teaspoon extra virgin olive oil
• 1/2 red onion (60-80g), finely chopped
• 1 garlic clove, diced 
• 1 cup salt-reduced vegetable stock 
• 2 tablespoons tomato paste
• 500g (or 5 small) tomatoes, diced 
• 2 medium zucchini (around 250g), diced 
• 100g reduced-fat ham, roughly diced
• 40g reduced-fat feta, crumbled 
• Optional- fresh chopped chives and/or parsley, to serve 

COOKING 

1. Bring the rice and 2 cups of water to the boil, covered, then simmer for 15 minutes or until all the water has been absorbed. Remove from the stove. 

2. Whilst the rice is cooking, prepare all the other ingredients. 

3. Heat the olive oil in a large, deep frying pan over medium heat and cook the garlic and red onion, stirring for 2 minutes or until onion has softened. Add the vegetable stock, tomato paste, tomatoes, zucchini and cooked rice and bring to the boil, covered. Reduce the heat to the lowest and simmer for around 10 minutes or until the rice is very tender and all of the liquid has been absorbed. Stir in the ham, then remove from the heat. 

Divide the risotto into four servings and top with 1/4 of the feta cheese and the herbs, if using. 

Serves / 4 
Total Preparation time & Cooking time / approx. 35 minutes 

x Emily 

HEALTHY FRENCH TOAST with VANILLA LEMON STRAWBERRIES

Who says that all French toast has to be fatty and sugary with copious amounts of ice-cream, maple syrup and chocolate? Yes that first sentence may sound like a dream to you, but it is no friend to your waistline or your organs! French toast can be healthy, as my mother taught me growing up. She used to make French toast for me on occasion, whenever I requested it in the morning (such a spoilt little girl I know!). I believe she had learnt how to make this delicious breakfast food from my Babushka (Nanna), who used to own a little restaurant in Melbourne’s Chapel Street. Babushka’s and dedushka’s (grandfather) restaurant served beautiful Russian food and filling breakfasts; such as french toast and eggs. I have adjusted the recipe somewhat to omit the extra sugar that they used (sorry for all you sweet people out there!) Trust me when I say that this french toast still tastes incredible sans sugar, due to the vanilla essence, the lemon, the fresh strawberries and the spicy hit of cinnamon. 

INGREDIENTS

• 150g strawberries, cut into halves or quarters 
• 1 teaspoon vanilla extract /essence (organic and natural if available)
• 1 tablespoon lemon juice
• 2 free range eggs, beaten well 
• 1/4 cup unsweetened almond milk 
• 1 teaspoon ground cinnamon
• 4 pieces of multigrain, wholemeal or gluten-free bread 
• 1 teaspoon rice bran oil

COOKING 

1. Place the cut strawberries, vanilla essence and lemon juice in a small bowl. Toss well to combine and leave the flavours to soak whilst you prepare and cook the toast. 

2. Place the beaten eggs, milk and cinnamon into a medium bowl and whisk well to combine. Soak each slice of bread in the egg mixture. Heat a large fry pan over medium heat and add the oil, swirling to coat the pan. When oil has heated add the 4 slices of bread and cook for 3-4 minutes on each side or until egg is cooked and the bread is golden in colour. Remove from heat and top with the marinated strawberries. Serve warm. 

Serves / 2 

Total Preparation time / 10 minutes maximum

Total Cooking time / 10 minutes maximum

x Emily 

STEAK with TOMATO, MUSTARD & PARSLEY SAUCE

I used to despite eating steak, however now I often find myself craving it. It is such a great late night after work dinner, as it is light on the carbs and filled with protein and iron. I can never eat steak by itself and have splattered tomato sauce / ketchup on my medium-rare, top quality steaks for as long as I can remember. My dad positively faints at this habit, my mother shakes her head and my boyfriend screams at me ‘stop, you are ruining it!’. Hence I decided to finally listen to them, as they may be onto something. Hence the tomato, mustard and parsley sauce (still got my tomato in!). Sumac is my new favourite spice and goes incredibly well with tomatoes (you can buy it at any major supermarket in the baking isle). Lastly, a splash of vinegar and voila, a steak sauce worth of a eye fillet steak. If you want to add some delicious Sweet Potato Fries to accompany your steak, prepare and place the fries in the oven before starting to cook the steak. Follow my easy Sweet Potato Fry recipe by clicking on this link: http://soulfulsandwiches.blogspot.com.au/2013/03/sweet-potato-fries.html

INGREDIENTS

• 2 x 120g (150g for men) eye fillet steak, fat removed
• 1 tablespoon rice bran oil 
• 1 garlic clove, finely chopped
• Aluminium foil 
• 2 large tomatoes, finely chopped
• 2 heaped tablespoons fresh parsley, finely chopped
• 1 heaped tablespoon dijon mustard
• 1 teaspoon ground sumac 
• 1 teaspoon balsamic vinegar

COOKING 

1. Combine the steaks, garlic and oil in a medium bowl and mix so that the garlic and oil coats the steak. Heat a large frying pan over medium heat and cook steaks to your specification / liking. (I like steaks medium rare, so I cooked them for around 3-4 minutes each side, then cut into the side of one of the pieces to make sure that it is ready). After cooking the steaks, left them to rest for 5 minutes loosely wrapped in aluminium foil before serving. 

2. Whilst the steaks are resting combine the tomatoes, parsley, mustard, sumac, vinegar and a pinch of ground black pepper in a small bowl and stir well to combine all ingredients.  

Serve warm with tomato, mustard & parsley sauce on top or on the side. 

Serves / 2 

Total Preparation time / 10 minutes 

Total Cooking time / 10 minutes plus 5 minutes resting time 

x Emily 

BEEF, TOMATO & BEAN STEW

Some would say that it’s not truly winter without a hearty and filling meat stew. My finance goes nuts for meat; I put it in any meal and he instantly thinks that said meal is tasty. This beef, bean and tomato stew is very simple but tastes like it has been slow cooked for a few hours. If you don’t have 5 bean mix on hand you could use red kidney beans or butter/cannellini beans. Bay leaves are imperative to this recipe and can be purchased for under $2 at any major supermarket.  I used fresh rosemary, however dried rosemary would work just fine as well.  If you like spice, add smoked paprika or chilli powder when adding in all the remaining ingredients. I enjoyed eating this on its own, but you can add it to a bed of brown rice to increase the portion size from 2 to 4. 

INGREDIENTS

• 1 teaspoon rice bran oil 
• 1 medium brown onion, finely chopped
• 2 large garlic cloves, finely chopped
• 500g lean beef, thinly sliced
• 1 x 400g tin 5 bean mix, rinsed & drained
• 3 medium (400g) tomatoes, diced
• 2 bay leaves 
• Optional- 1 teaspoon ground chilli and/or 1 teaspoon smoked paprika
• 2 tablespoons fresh or dried rosemary 
• 1 cup salt reduced beef stock 

COOKING 

1. Heat the oil in a medium saucepan over medium heat and swirl to coat the pan. Add red onion and garlic, stirring often for 2 minutes or until the onion & garlic has softened. Next add the beef strips, cooking for 3-4 minutes or until brown. 

2. Add the beans, tomatoes, bay leaves, spices if using, rosemary and beef stock to the pan. Stir well, then cover and bring to the boil. When boiled reduce the heat to a medium simmer and cook, stirring occasionally, for 20 minutes or until most of the liquid has absorbed. Turn off the stove, then remove the 2 bay leaves from the stew. Stir in a pinch of sea salt & ground black pepper and serve warm, sprinkled with fresh rosemary if available.

Serves / 2 / Serves 4 if 1 cup of cooked brown rice is added 

Total Preparation time / 10 minutes 

Total Cooking time / 30 minutes 

x Emily 

NOURISHING VEGETABLE SOUP

There is nothing more that I love in winter than warm, hearty soup. I adapted this recipe from one I found in Yoga Girl's (Rachel Brathen's) book. Brathen lists some delicious recipes at the end of most of her chapters, all vegetarian, all super healthy and all very easy to make. I adapted her 'Carrot & Ginger Soup' to include more vegetables, particularly some that were on their last legs in my fridge. To spice up this soup you could add some ground or fresh chilli or more garlic or ginger. The amount that I used below of both garlic & ginger is subtle, however if you are fighting off winter bugs I'd suggest a bit more of each. 

INGREDIENTS

• 1 kg of carrots, peeled and cut into similar sized rounds
• 5cm of fresh ginger, peeled and finely chopped
• 2 large or 4 small to medium garlic cloves, peeled and finely chopped
• 400g potatoes, peeled and cut into similar sized sliced
• 1 large zucchini or 2 small to medium, cut into similar sized rounds
• 3 large celery sticks, cut into similar sized pieces
• 1 large brown onion, cut into similar sized pieces
• 2 litres of low salt vegetable stock
• 1 x 400ml can of coconut milk 
• salt & ground black pepper
• Optional- a large handful of fresh finely cut parsley

COOKING 

1. Place the carrots, ginger, garlic, potatoes, zucchini, celery and brown onion in a large, deep saucepan. Pour the stock over the top and season with a pinch of salt and a generous amount of pepper. If the stock does not just cover all the vegetables, add a bit more water, 1/2 cup at a time. Cover and bring to the boil over high heat, then simmer for 10 minutes or until the vegetables have softened considerably. 

2. Pour in the coconut milk then return the pan to the boil, covered and over high heat. Once boiled, remove from the stove and leave to cool slightly for a few minutes before blending or processing in a blender or a food processor. Make sure to blend/process a little of the vegetables and liquid at a time. 

Serve warm, with extra ground black pepper, a touch of ground chilli and/or some fresh parsley on top. 

Serves / 8 

Total Preparation time / 20-30 minutes 

Total Cooking time / 25 minutes 

x Emily 

FLEXIBLE PAD THAI

What I love about Pad Thai is how many different ways there are to create it. You can go vegetarian and use tofu and egg in the place of chicken. One can fry up chicken or pork and add it to a Pad Thai overflowing with crushed peanuts and sprinkled with fried shallots. This dish can even be transformed to suit a strict vegan. It seems like whatever spin one puts on Pad Thai, they can’t go wrong with this iconic dish.

Personally, I like a little chicken for protein and a whole lot of vegetables. Whilst I am a fan of fried shallots, I use fresh green shallots as they are healthier. The recipe below is just a base recipe that I use. Get imaginative and create your very own Pad Thai! 

INGREDIENTS

Pad Thai 

• 100g flat rice-stick noodles 
• 2 teaspoons sesame oil
• 450g chicken breast fillets, cut into even thin strips OR around 350g firm block tofu, chopped into even cubes
• 1 broccoli head, cut into even sized florets and stalk chopped
• 2 medium carrots, cut into matchsticks
• 1 medium red capsicum, seeds & membrane removed and thinly sliced 
• 1 large bunch of buy choy or 3-4 smaller bunches, base removed and roughly chopped 
• 3 green shallots / onions, roughly chopped
• 1/4 cup unsalted peanuts
• a handful of fresh coriander leaves, to serve

Sauce

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce or tamari
• the juice of 1 medium lime 
• 1 teaspoon fish sauce (if vegetarian or vegan omit)

COOKING 

1. Bring a large saucepan of water to the boil. Add the rice noodles and cook, stirring occasionally, for 4-5 minutes or until the noodles are tender but not mushy. Drain well with cold water and set aside. 

2. Meanwhile, make the sauce by combining all the ingredients in a small bowl and whisking well to combine. Add a few tablespoons of water to thin out the consistency (I add 4-5 tablespoons of water). Set aside. 

3. Heat a small frying pan over medium heat and toast the peanuts for 3-4 minutes or until lightly toasted and fragrant. Remove from the heat and set aside to garnish later. 

4. Heat 1 teaspoon sesame oil in a large wok or deep frying pan over high heat. Add the chicken pieces and cook, stirring frequently, for 5-6 minutes or until chicken is white or lightly golden in colour and no pink flesh remains. Remove chicken from the stove and keep warm.

If cooking with tofu, make sure you blot the tofu cubes with paper towel gently to remove any excess moisture before frying. Heat 1 teaspoon sesame oil in a large wok or deep frying pan over medium heat and cook, stirring carefully for a few minutes or until lightly golden. Remove from the stove and blot again with paper towel if oily. Set aside and keep warm. 

5. Add the remainder of the sesame oil (1 teaspoon) to the wok and then add the broccoli, carrot, capsicum and buk choy, stirring to combine. Cook, covered, for 5-6 minutes or until the vegetables are tender but not mushy. Add 3/4 of the chopped green shallots/onions, cooked noodles, chicken or tofu and sauce to the wok/pan and stir until all ingredients are well combined. Remove from the stove and place in a large serving bowl. 

Serve warm with the remaining green shallots/onions and toasted peanuts sprinkled on top as well as the coriander leaves, if you wish.  

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / maximum 30 minutes 

x Emily 

VERSATILE VEGGIES, BEANS & BEEF

I initially made this meal for State of Origin night a few years ago and I've made it several times since. My mother makes a similar recipe for me often when I come to hers for lunch, except that she uses more vegetables and the vegetables & mince become a delicious sauce for corn chips. You could also eat it plain as it is very filling or spooned on top of a small bed of brown rice. 

INGREDIENTS

• 1 tablespoon rice bran oil 
• 1 large garlic clove, finely chopped or crushed 
• 500g extra lean beef mince
• 1 medium sweet potato, roughly grated
• 2 medium zucchinis, roughly grated
• 1 large carrot, roughly grated
• 2 large tomatoes (400g), diced 
• 2 tablespoons gluten-free Worcester sauce 
• 1 x 400g tin red kidney beans, rinsed & drained 
• Optional - a few tablespoons of roughly chopped basil, plus extra to garnish 

COOKING 

1. Heat a large deep frying pan over medium-high heat and add oil, swirling to coat the pan. Add garlic and cook for 1-2 minutes or until soft. Add mince and cook for 5 minutes or until the beef has browned, mashing up any lumps of meat that may appear. 

2. Add sweet potato, zucchini and carrot and stir to combine with the cooked mince for 1 minute. Add diced tomatoes, Worcester sauce and 2 cups (500ml) of water and stir well for another minute. Raise the heat to high, covering the pan and bringing it to the boil. When boiled, reduce to a simmer and cover for around 10-12 minutes or until almost no liquid remains. At this point add the red kidney beans, basil (if using) and a generous pinch of ground black pepper and stir into the beef. Continue to cook until the beans are warm. Remove from heat and serve warm, with corn chips, brown rice or on its own. 

Serves / 4 without rice or corn chips/ 6 with accompaniments 

Total Preparation time / 15 minutes 

Total Cooking time / 30 minutes 

x Emily 

POTATO & LEEK SOUP

I’m wishing autumn away and hoping that winter comes soon with this leek & potato soup. Whilst I love the sun, there’s nothing I love more than hearty winter meals. Leek & potato may sound like a bland combination, but when paired with thyme it is just magical. Thank you to Gourmet Farmer Matthew Evans for the inspiration and for all your hearty & humble recipes. I love a filling meat-less dinner and what better way to start a week than with a filling, wholesome vegetable meal. Evans makes his own vegetable stock for this recipe, which I greatly admire (but did not 2 plus hours to do yesterday!). Hence I used water and unsweetened almond milk instead of stock, due its high sodium content. I further adjusted the recipe with a chunk less butter, less oil and less ingredients for a no-fuss soup.

INGREDIENTS

• 2 small tablespoons Nutalex or rice bran oil 
• 2 leeks, white part only, washed & finely chopped
• 1 handful of fresh thyme springs, stems discarded or 2 tablespoons dried thyme 
• 2 heaped tablespoons garlic or regular chives, finely chopped 
• 700g low-carb potatoes, such as Kestrels, peeled & chopped evenly into small cubes
• 1 handful of fresh thyme springs, stems discarded or 2 tablespoons dried thyme 
• 1 litre (4 cups) water 
• 2 cups unsweetened almond milk 
• a generous pinch of ground black pepper 
• roughly chopped almonds & finely chopped thyme & chives, to serve 

COOKING 

1. Melt the Nutalex or oil in a large saucepan over medium heat. When just melted add the leeks, thyme and garlic chives and cook, stirring often, for 3-4 minutes or until the leeks are soft but not burnt. 

2. Add the potato cubes, water, almond milk and pepper and bring to the boil. Reduce the heat to a simmer and simmer, lid on, for 20 minutes or until the potatoes are very tender and are falling apart when touched with a utensil. 

3. Pour the soup into a blender / food processor and blend / process into a puree. 

Serve with a few almonds, thyme and/or chives sprinkled on top. 

Serve warm or cold. 

Serves / 4 as a main 

Preparation time / 15 minutes 

From pot to plate  / 35 minutes 

x Emily 

CHILLI BEEF & BEAN BOWL

This was pure heaven for my very hungover fiancé on Sunday night. He looked terminally ill when he arrived home from an epic Saturday day & night bachelor party  and I knew that a Kale & Quinoa salad, however hearty it may have been, would not cut it for this boy. He needed meat and lots of it. Hence Chilli Beef & Bean Bowls was on the menu for Sunday night and Monday night, as I chose to make 4 servings. The amount of rice per serve is small and did shock me at first, however as this is based on a Michelle Bridges recipe calories must be counted and the sizeable amount of beef mince, tomatoes and beans does not leave much room for starchy carbs. I suggest you use brown rice over white, as brown rice fills you for longer. Don’t be tempted to rack up more calories by adding a dollop of sour cream or cheese on top of this bowl, as there is flavour enough without adding in dairy.

Ingredients

• 2.5g rice bran oil / olive oil (1/2 teaspoon)
• 3 garlic cloves (9g), finely chopped or crushed
• 1 medium red capsicum (200g), finely chopped
• 400g lean beef mince
• 2 tablespoons taco seasoning (20g)
• 2 x 400g can diced tomatoes 
• 1 x 400g tin red kidney beans, rinsed & drained
• 1 x 400g four bean mix, rinsed & drained
• 1/4 cup brown rice
• 2 tablespoons fresh basil or coriander leaves, finely chopped
• 1 cup of fresh lettuce (iceberg, cos, butter), washed, drained & roughly chopped
• 1 lime, cut into 4 wedges

Cooking 

1. Bring a small saucepan of rice and 1 cup of water to the boil with a pinch of sea salt. Once boiled reduce to a simmer and cook until all the water is absorbed and the rice is soft. Set aside. 

2.  Meanwhile, heat a large saucepan over medium heat and add the oil. Add the garlic and capsicum to the pan and cook, stirring often for 2-3 minutes, until the capsicum is just becoming soft. Be careful not to overcook the garlic and burn it. 

3. Increase the heat to high and add the mince and taco seasoning. Cook, breaking up the lumps in the mince with a strong large spoon, for 4-5 minutes or until the beef is brown. Add the tomatoes and 1 cup (250ml) of water, then cover and bring to the boil. Once boiled reduce the heat to medium-low and simmer for 10 minutes. 

4. After 10 minutes, remove the lid, add the beans to the pan and cook for another 5 minutes or until the tomato sauce has reduced (thickened) slightly. 

5. Divide the cooked rice into 4 bowls, then add the chilli beef & beans. Place 1 lime wedge, the chopped lettuce and the basil on top of each chilli bowl. Serve warm. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 25 minutes 

Calories / approx. 570 per serve / recipe makes 4 serves 

x Emily 

SPICED PUMPKIN & SWEET POTATO with CREAMY POLENTA

I have made this roast vegetable dish at least once a week for the past three weeks. As our little 40 plus year-old abode has no insulation whatsoever, I have spent the past few wintery weeks standing in the kitchen hovering near the warmth of the oven. I love winter as roasted spiced vegetables are one of my favourite things. Add in some hearty polenta and you have a substantial meal to warm your insides. Readers of this blog will know that ground coriander and cumin are some of my choice spices and I adore them with roasted vegetables, especially sweet potato. No need to add salt or cheese of any sort to the cooked polenta, as the flavour of the spiced vegetables is tasty enough. I do often like to add a sprinkle of ground black pepper to my polenta, as can be seem in the colour of the polenta above.

Ingredients

Spiced Pumpkin & Sweet Potato

• 800g pumpkin, skin & seeds removed and chopped into 2cm even pieces
• 800g sweet potato, peeled & chopped into 2cm even pieces
• 2 garlic cloves, finely chopped
• 3 heaped teaspoons ground coriander
• 3 heaped teaspoons ground cumin
• 2 tablespoons olive oil

Creamy Polenta 

• 2 1/2 cups vegetable stock (gluten free and low salt)
• 1 cup water 
• 3/4 cup polenta 

Cooking 

1. Preheat a fan force oven to MAX (240-260 degrees celsius). Line a large baking tray with baking paper. 

2. Toss the chopped pumpkin & sweet potato with the garlic, coriander, cumin, oil and a pinch of sea salt & ground black pepper in a large bowl. Spoon the vegetables onto the prepared tray, trying to form a single layer of vegetables if you can. Roast in the oven for 20-25 minutes or until the pumpkin & sweet potato is very tender and golden. 

3. Meanwhile, make the polenta by bringing the stock and water to a gentle boil in a small saucepan. Spoon 1/4 cup of the polenta into the pan at a time, stirring constantly until the polenta has absorbed most of the water, then repeat with the additional two 1/4 cups. Add more water if needed. When all the polenta is cooked, remove from heat. 

4. Spoon 1/4 of the cooked polenta onto a plate and top with 1/4 of the roasted vegetables. Serve warm and enjoy. 

Serves / 4

Total Preparation time / 10-15 minutes 

Total Cooking time / 25-30 minutes 

x Emily