Edamame and Roasted Corn Succotash
This week’s recipe comes from guest contributor, Susan Verde. She made this beautiful summer salad with plant-based chef, Alex Burst.
Tag: Year-Round; Summer
Neridah’s Apple Cobbler
This week’s recipe comes from guest contributor, Neridah McMullin. Neridah is the author of seven children’s books and loves true stories and Australian history. This year her apple tree was plentiful, so she shares her favourite recipe for baking her homegrown apples into a delicious family treat.
Greek ‘Gigantes’
Greek 'gigantes'
July 12, 2020
: 6-8
: 5 min
: Easy
‘Gigantes’ are traditional Greek baked beans, and are best made with jumbo butter beans. The base recipe is vegan and can be eaten warm or cold with chewy sourdough. Serve with some crumbled fetta, a fried egg, bacon or sausage to mix it up!
Ingredients
- 125ml olive oil
- 1 red onion, finely chopped
- 5 cloves garlic, finely chopped
- 1 small fennel, cored and finely chopped
- 3 celery sticks, de-threaded and finely chopped
- 2 teaspoons Greek oregano
- Fresh nutmeg
- 3 tablespoons tomato puree
- 400g tin plum tomatoes, crushed
- 330g bottle Sicilian sweet cherry tomatoes (we used Seggiano’s Organic Sicilian Cherry Tomato Salsa)
- ¼ - ½ cup water
- 1 teaspoon sugar
- 3 Greek bay leaves
- 700G jar jumbo butter beans, drained (we used Navarrico Judion Large Butter Beans)
Directions
- Step 1 Heat the olive oil over medium-high heat in a dutch oven. Add the onion, garlic, fennel, celery and cook for 10 minutes, or until translucent.
- Step 2 Add the oregano, grated nutmeg and tomato puree and fry off for about a minute.
- Step 3 Add the plum tomatoes, cherry tomatoes, water, sugar, bay leaves and butter beans and season generously. Bring to the boil, then reduce the heat and simmer for 10 minutes.
- Step 4 Preheat the oven to 160 degrees Celcius fan force.
- Step 5 Cover the dutch oven with the lid and bake for 1 hour. Leave to rest for 5-10 minutes before serving.
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Clam Pasta
Azure seas, glimmering white heat, an outdoor trattoria, clam pasta or ‘spaghetti alle vongole’ is summer on a plate. Enjoy with a glass of chilled white wine, and make a whole afternoon of it.
Prawn and Lobster Pasta
This dairy-free prawn and lobster pasta rings in Summer. It uses a sweet cherry tomato passata, farmed in high summer on the coastal plains near Siracusa in Southern Sicily.
