Better Homes and Gardens (Australia)
Cooking WITH KAREN
Feast on these fresh flavours for the warmer weather
GREEN SESAME FALAFEL WITH TAHINI YOGHURT
Preparation time 15 mins Cooking time 20 mins Makes about 24
1 tsp ground cumin
1 tsp ground coriander
/ tsp chilli powder
/ tsp garlic powder
/ tsp baking powder
1/ Tbsp sesame seeds
/ white onion, finely grated
/ Tbsp sea-salt flakes, plus
extra, to season
200g falafel mix, activated
according to packet instructions 100g peas blanched and smashed, plus extra handful of whole peas, to garnish
Sunflower, rice bran or similar
oil, for deep-frying
150g plain yoghurt
2 heaped tsp tahini
Freshly ground black pepper,
to season
1 handful chopped pistachios,
plus extra, to serve
/ cup blanched, podded broad beans Extra virgin olive oil, to drizzle 1 handful mint leaves
1 lemon, cut into wedges Hummus, sliced baby red radish
and pita bread, to serve
STEP 1 Put spices, garlic powder, baking powder, sesame seeds, onion and salt in a bowl, add activated falafel, then leave to stand at room temperature for 10 minutes.
STEP 2 Add smashed peas to falafel mixture and stir into a rough paste.
STEP 3 Heat oil in a deep fryer or saucepan at 165°C (if oil is too hot, friers will brown too quickly and not cook through, too cool and they will become oil logged).
STEP 4 Shape falafel mixture into tablespoon-sized friers and fry, in batches, for about 4 minutes, or until well browned. Drain on paper towel. STEP 5 Mix yoghurt and tahini, season and spread on a plaer. Put extra whole peas, pistachios and broad beans in a bowl, drizzle with olive oil, season and toss through mint. STEP 6 Arrange friers on yoghurt, scaer over broad bean mixture and serve with lemon, hummus, radish, pita and extra pistachios.
STEP 1 Preheat oven to 150˚C fan-forced (170˚C conventional).
STEP 2 Roughly chop tomatoes, capsicums, cucumbers and onion into 3cm chunks and put in a large bowl. Add chopped parsley and coriander stalks to the vegetables with 2 teaspoons salt, mix through and set aside for 1 hour.
STEP 3 Cut bread into thick slices, remove and discard hard crusts, and place on a baking tray. Put tray in oven for 30 minutes, turning slices every now and then. The aim is to dry bread out without actually toasting it. When bread is crunchy, remove from oven and increase temperature to 180˚C fan-forced (200˚C conventional).
STEP 4 Rub bread all over with clove of garlic and put in a large bowl, seing aside 1 slice.
STEP 5 Mix sherry vinegar, half the olive oil and 150ml water in a small bowl and pour over bread. Set aside to soak for 5–10 minutes, or until bread has soened.
STEP 6 Rip up reserved garlic bread and coat well in extra oil. Return to oven and toast until you have golden croutons.
STEP 7 Add soaked bread and tomato mixture to the bowl of a food processor and blitz. Pour in remaining oil while processing.
STEP 8 Pass through a sieve and add extra vinegar to taste. Season.
STEP 9 Divide gazpacho between serving bowls. Scaer over a few croutons, then splash over extra vinegar. Arrange prawns on top, then scaer over parsley and coriander leaves and dill. Drizzle over extra oil and a dust of aleppo pepper, if desired. Serve gazpacho with tomato, cucumber, capsicum, onion and remaining croutons on the side.
COOK'S TIPS
• You can swap the fresh cooked prawns for crab or crayfish, a dollop of crème fraîche or fried school prawns.
• Instead of a cut salad, you can serve your gazpacho with ripe diced avocado and pickled onions.
BANANA SLAB CAKE WITH BLACKBERRIES
Preparation time 15 mins plus 15 mins standing Cooking time 35 mins Serves 8-10
400g mashed ripe banana 2 large free-range eggs 100ml coconut oil 150ml olive oil
100g oat bran
1 / tsp vanilla essence 2 tsp cinnamon
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