Friday, 12 November 2010

The Taste of Summer

Posted by Bel
From Spiral Garden

Summer is fast approaching here in Australia. For us, how we eat really marks the seasons. Here are some warm-weather favourites!

Avocado Dressing
1 medium avocado
3/4 cup water
1/2 tblspn olive oil
juice of half a lemon
3 tsp fresh herbs (1/3 tsp dried herbs)
sprinkle of salt to taste

In blender or with stick blender process avocado & water. Add oil, herbs, salt, lemon juice. Process until creamy.

Sweet Corn & Bean Enchiladas
6 sheets Mountain Bread
1 tbspn olive oil
1 red onion, diced
1 red capsicum, diced
2 zucchini, grated
pinch chili powder
400g tin diced tomatoes
400g tin corn kernels, drained
400g tin red kidney beans, rinsed & drained
salt & pepper to taste
1 cup grated tasty cheese

Preheat oven to 180 degrees C. Heat oil in frypan, saute onion, capsicum & zucchini. Cook for 3 minutes. Add chilli powder and cook for a further 2 minutes. Add tomato, corn, beans, salt & pepper. Stir & simmer briefly then remove from heat.

Greast a large baking dish. Place 1/4 cup filling on a piece of mountain bread. Roll up and place in dish (seam side down). Repeat with remaining bread and filling.

Spoon salsa over enchiladas and sprinkle with cheese. Bake for 15 minutes and serve. immediately with side salad.

Frozen Mango Slice
3/4 cup sugar
1 1/4 cups water
3 cups mango pulp
2 tablespoons lemon or lime juice
300ml thickened cream

Combine water and sugar in a saucepan over medium heat until dissolved into a syrup. Boil for about 5 minutes. Let cool. Process mangoes in a blender, add syrup and lemon/lime juice.

Divide mango mix into two. Pour one half into a tray (plastic square biscuit container or similar). Freeze.

Keep the other half of the mix in the fridge until the first lot is frozen. When it’s set, add the cream to the second half and pour this mix over the frozen half. Freeze until set, then cut into squares as you want it. Store in freezer.

Macadamia & Date Bars
1 cup rolled oats
1 cup chopped dates
1 cup macadamia halves/pieces
1/2 cup wholemeal flour
1/2 tsp baking powder
1/2 cup dessicated coconut
1/2 cup raw sugar
120g butter
2 tbspn honey

Mix the dry ingredients. Melt butter and mix in honey. Add that to dry ingredients and mix thoroughly. Spread into greased shallow tin and cook at 190 degrees C for 20 minutes. Cut into squares or bars while hot (carefully, it crumbles at lot at this stage). Then let cool completely before lifting out to store in airtight container. Can freeze.