Morsels of Yum!

Ok so I know a few of you who attend our Crafternoons have asked me for my salad recipes and from the Saturday just past my mum's slice recipe. Well its no big secret that these morsels of yum come from our horde of Women's Weekly cookbooks. They really are the best for quick and easy recipes!

Minted Parsley Salad - Women's Weekly Vegetarian Cookbook page 72 (this is from the 1994 edition)

1/2 cup cracked wheat
2 cups chopped fresh parsley
4 green shallots
250g punnet tomato's (halved - but I actually quarter mine)
1 stick celery
1/3 cup chopped fresh mint
1/3 cup lemon juice
1 tablespoon oil

Place wheat in small bowl, cover with boiling water, stand for 15 mins. Drain in fine strainer, rinse well under cold water. Turn wheat onto tray and cover with absorbent paper towel, dry as much as possible. Combine all ingredients in a large bowl, mix well.


Snow Pea, Apple and Nut Salad - Women's Weekly Vegetarian Cookbook page 72 

500g snow peas (sugar snap peas work well too)
1 medium apple sliced (only a granny smith will do!)
1 tablespoon lemon juice
1 cup pecans or walnuts (make sure you chop them up a bit)
Chive dressing
1/4 cup mayonnaise
1/2 cup plain yoghurt
2 tablespoons fresh chives

Blanche the peas. Toss apple in lemon juice. Combine all ingredients in a large bowl, toss gently.

Chive dressing - combine all ingredients and mix well.

Coconut Caramel Slice - Women's Weekly Quick-Mix Biscuits and Slices Cookbook page 64

125g butter chopped
1/2 cup brown sugar firmly packed
3/4 cup coconut

1 cup plain flower
1 egg yolk
1/2 cup (60g) chopped pecans

Filling
400g can sweetened condensed milk
60g butter
2 tablespoons golden syrup

Topping
60g butter melted
1 tablespoon golden syrup
1/2 cup coconut
1/2 cup shredded weet-bix

Process butter, sugar, coconut and flour until mixture resembles breadcrumbs. Add yolk and nuts, process until mixture forms a ball; press over the base of greased 20cm x 30cm lamington pan. Bake in moderate oven about 20minutes or until lightly browned. Spread hot filling over hot base, sprinkle with topping. Bake in moderate oven 15 minutes or until browned.

Filling: Combine all ingredients in medium heavy based pan, stir over heat until until mixture boils, simmer, stirring, about 8 minutes or until mixture is golden brown.

Topping: Combine all ingredients in medium bowl; mix well.



Fleur x

Crafternoon Soup - Gingered Red Lentil & Sweet Potato

We have had quite a few requests to share the recipes for the soups we serve at the Crafternoons.

Here to start us off is the Gingered Red Lentil & Sweet Potato Soup from the April Crafternoon. I had never cooked this one before, and I was surprised at how simple it was to make and how delicious it turned out to be. Smooth and spicy, topped with a fried onion garnish, you are bound to love it.

I used my slow cooker (it's the best thing in the world for soups, simply prepare and then leave them to cook for you for the rest of the day) but you could easily adapt this to the stove top.  I also didn't add as much milk as in the recipe, only about half as much, so my suggestion would be to add to taste. Don't forget to rinse your lentils thoroughly before you add them and to skim the film off the top of the soup periodically as it cooks.

Gingered Red Lentil & Sweet Potato Soup

Gingered Red Lentil & Sweet Potato Soup

(from 'Ultimate Slow Cooker' by Sara Lewis)

Serves 6
Preparation time: 30 minutes
Cooking Temp (slow cooker): low & high

1 T olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 t fennel seeds, cushed
4cm fresh root ginger, peeled & finely chopped
900ml vegetable or chicken stock (I used vegetable)
500g sweet potato, diced
150g red lentils
300ml full fat milk
salt & pepper

To garnish
2 T olive oil
1 onion, thinley sliced
1 t fennel seeds, crushed
1/2 t ground cumin
1/4 t ground turmeric
1 t caster sugar

Step 1

Preheat the slow cooker if necessary - see the instructions.
Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned. Add the garlic, fennel seeds & ginger, & cook for 2 minutes.

Step 2

Add the stock and salt & pepper and bring to the boil. Put the sweet potato & lentils in the slow cooker pot, pour over the hot stock mixture, cover & cook on low for 6-8 hours or until the potato & lentils are soft.

Step 3

Puree the soup in batches (I used a stick blender directly in the slow cooker, but beware of splashing) & return it to the slow cooker. Stir in the milk & cook on high for 15 minutes.

Step 4

Meanwhile, make the garnish. Heat the oil in a clean frying pan, add the onion and fry over a low heat, stirring occasionally, for 10 minutes or until softened. Stir in the spices & sugar, increase the heat slightly & fry for 5 more minutes or until golden brown.

Step 5 

Ladle the soup into bowls & sprinkle the spicy onions over the top. Serve with warm naan bread.

Enjoy!
Tracey xoxox