Roasted Vegetable Risotto

Comfort food at it's best, this one. And with four vegetables, you've almost hit your '5 a day' quota in one go - huzzah!

Roasted vegetable risotto

1/2 small pumpkin, cut into smallish squares
3 Roma tomatoes, cut into quarters
1 zucchini, grated
2 tablespoons olive oil
1 onion, finely diced
1.5 litres vegetable stock or water
2 cups arborio rice
Parmesan cheese, to serve


1 - Heat oven to 200 C. Place the pumpkin and tomatoes in a roasted pan, toss with a little olive oil, then season with salt and pepper. Roast for 30ish minutes, or until tender. Set aside.

2 - Meanwhile, heat the stock until it is simmering. In another saucepan (a large one), heat the olive oil. When hot, add the onion and cook until golden and tender. Add the rice and let it cook for a couple of minutes, or until the rice becomes translucent.

3 - Add the stock one ladleful at a time, letting the rice absorb it before adding more. Continue in this way until almost all of the stock is used up, and the rice is almost al dente. Add the zucchini alongside the rest of the stock, and finish the cooking.

4 - Stir in the pumpkin and tomato carefully (you don't want to squish the veggies too much), then serve topped with parmesan if desired.

Pumpkiny Vegetable and Chickpea Curry

The secret to making this taste pumpkin rich is to cut the pumpkin into little squares, and add it right at the very beginning. It breaks down and mixes with the coconut milk, creating a rich pumpkiny sauce for the other vegetables - delish!

Pumpkiny Vegetable and Chickpea Curry

1 onion, finely diced
2 tablespoon olive oil
3 tablespoons red curry paste
1/4 small pumpkin, peeled and cut into 1 cm squares
400 gram tin coconut milk
1 1/2 cups water (375ml)
1 eggplant, diced
1 red capsicum, diced
1 head broccoli, cut into florets
400 gram tin chickpeas (garbanzos), rinsed and drained
Steamed brown rice, to serve

1 - Heat the oil over a medium high heat in a large pan. Add the onion, and cook until the onion is golden and tender.

2 - Add the curry paste, and cook for another minute more.

3 - Add the coconut milk, water, eggplant and pumpkin, and bring to the boil. Lower heat, then cover and simmer for 15 minutes, stirring regularly.

4 - Add the capsicum and simmer for 5 minutes more.

5 - Add the chickpeas and broccoli, and cook for another few minutes, or until the broccoli is tender. Serve over the brown rice.

Vegetable Quesadillas

I have no idea how authentic these babies are, but man, do they taste good!

Vegetable Quesadillas

2 red capsicums
1 zucchini, thinly sliced
2 handfuls baby spinach leaves, washed well
1/4 pumpkin, peeled and sliced thinly
2 tomatoes, sliced
200 grams grated tasty cheese
2 flour tortillas per person
Olive oil, to grease

1 - Preheat the oven to 220 C. Cut each capsicum into quarters, and remove the inner core and seeds. Place the capsicum pieces on a baking tray lined with baking paper, and lightly grease each with a smidge of olive oil. Roast in the oven for 20ish minutes, or until the skin is bubbling and starting to blacken, then remove and place in a plastic bag.

2 - Once the capsicums have cooled down, remove them from the bag, and remove the skin (putting them in the bag whilst hot lets the steam work it's magic on the skin, making it far easier to remove). Slice up roughly.

3 - Meanwhile, turn the oven down to 200 C. Place the pumpkin slices on a baking tray lined with paper, and roast for 15 - 20 minutes, until tender.

4 - Heat a chargrill pan over a medium high heat, and grill the zucchini slices for 3 minutes on each side, or until the pan leaves grill marks.

5 - Heat either a flat non-stick pan or a sandwhich maker, and brush with oil. Place each tortilla on a flat surface. Place some spinach leaves on the tortilla, then top with the capsicum, pumpkin, zucchini, tomatoes and cheese. Place the other tortilla on top, then cook on the sandwhich maker/pan for 2 minutes, or until the cheese has melted. Cut into quarters, then serve.

Spinach, tomato and potato dhal with honey roasted pumpkin

I love this dhal - it's so satisfying, and warm, with just a hint of heat. The tomatoes give it a lovely fresh flavour, stopping it from becoming too heavy, a common dhal problem. And you really can't go wrong with honey roasted pumpkin.

Spinach, tomato and potato dhal

1 tablespoon olive oil
1 brown onion, diced
6 salad potatoes, washed well and quartered
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon coriander
1/2 cup Persian red lentils (I used the Mount Zero brand, which are magnificent, and hold their shape when cooked. If you can't find these, used Puy lentils)
2 1/2 cups water
3 tomatoes, skinned and deseeded, and diced
2 large handfuls spinach leaves, washed well and stems removed

1 - Heat the oil over a medium heat in a large saucepan, and add the onion. Cook for 5 minutes, or until tender and golden. Add the spices, and cook for a minute more.

2 - Add the potatoes, lentils and water, and bring to the boil. Turn heat down and simmer, covered, for 35 - 40 minutes, or until the potatoes and lentils are just tender, stirring frequently.

3 - Add the tomatoes, and cook for 5 minutes more.

4 - Add the spinach, and stir in until wilted. Serve.

Honey roasted pumpkin

500 grams pumpkin, peeled and sliced into thin wedges
1 teaspoon olive oil
1/3 cup pepitas, toasted
2 tablespoons honey


1 - Preheat the oven to 200 C. Place the pumpkin in a baking dish, and toss with the oil. Roast for 30 - 35 minutes, or until tender and just beginning to caramelise.

2 - Remove from oven and drizzle with the honey. Roast in oven for 5 minutes more.

3 - Place the pumpkin on serving dish, and scatter with pepitas. Serve.

Bean and vegetable curry

This is just the thing for those chilly nights - it's hearty and spicy. My favourite combination!

Bean and vegetable curry

500 grams sweet potato, peeled and diced into 2 cm cubes
300 grams pumpkin, peeled, seeded and diced into 2 cm cubes
2 tablespoons olive oil
2 tablespoons red curry paste
1/2 onion, finely diced (save the other half for the gnocchi on Friday)
800 gram tin crushed tomatoes
400 gram tin red kidney beans, rinsed well
plain rice, to serve
tzatziki, to serve

1 - Preheat the oven to 200 C. Place the pumpkin and sweet potato in a baking dish, toss with a smidge of oil, and roast for 20ish minutes, or until tender. Set aside.

2 - Meanwhile, heat the olive oil in a pan over a medium heat. Add the onion, and cook for 5 minutes or so, or until tender and golden. Add the curry paste, and cook for a minute more.

3 - Add the beans and tomatoes, and bring to the boil. Turn heat down and simmer, until the mixture is nice and thick. Add the roasted vegetables, then stir carefully to combine (you don't want to squish the roasted cubes of sweet potato and pumpkin).

4 - Place some rice in a bowl, then top with a good dollop of the curry. Serve with tzatziki, if desired.

Pesto Pasta with Pumpkin and Feta

It took me ages to like pesto - primarily, I suspect, because I'd only tasted commercially prepared ones that were far too oily. I'd have a wee taste, and then screw up my face in disappointment, thinking "What is it with this green goop that makes people swoon in delight? I cannot understand it at all!"

Then a friend put me onto home made rocket pesto, and bang! The illuminations, and major appreciation, began! Most pesto recipes call for a bit more oil, but I like to keep mine lighter, with more of an emphasis on the lemon. However, feel free to muck about with it and make it your own.


Pesto Pasta with Pumpkin and Feta

500 grams rigatoni
1/2 Jap pumpkin, peeled, seeded and diced into two cm cubes
100 grams feta, crumbled
3 handfuls rocket, washed well
1/3 cup pine nuts
100 grams parmesan cheese, grated
juice of one large lemon (or two small ones - the more juice the better, I think)
2 cloves garlic, crushed
50 ml olive oil (use the best one you can get)


1 - Preheat the oven to 200 C. Place the pumpkin in a baking tray, tossed with a smidge of olive oil, and roast for 20ish minutes, or until tender. Set aside

2 - Cook the rigatoni as per the packet instructions, until al dente. Keeping warm, set aside.

3 - In a food processor, place the rocket, pine nuts and parmesan. Whizz for a minute, or until combined. With the motor running, add the lemon juice and olive oil.

4 - Combine the pesto with the pumpkin, feta and pasta in a large pan, and then serve immediately.

Kolokithopita (Greek pumpkin pie) with garlicky vegetables

This is just the ticket for those days when the sun is warm, and you're convinced that spring is properly here (and go a bit nuts hiding winter jumpers and bringing out summer dresses to air), only to be laughed at by the weather gods when they bestow a chilly old night. Who has the last laugh when you're sitting in a nice warm house, tucking into this?

Kolokithopita

20 sheets filo pastry

4 tablespoons olive oil

1 kilo pumpkin, peeled and grated

1/2 cup pepitas, toasted

2 eggs, lightly beaten

200 grams feta cheese, crumbled roughly

sesame seeds

Cherry tomatoes, halved, to serve

1 - Heat two tablespoons of oil in a large, non-stick pan over a medium high heat. Cook the grated pumpkin for 8 - 10 minutes, until soft and tender. Set aside to cool.

2 - Once cooled, mix the pumpkin with the eggs, pepitas and feta. Season to taste.

3 - Oil a large baking dish with a little of the oil. Spread out the filo on a work bench, covering with a damp tea towel between bits. Carefully pick up a single piece of the filo, and place into the dish, gently molding it into place. Don't worry if bits are hanging off the side, we'll fix that up later. Brush the sheet of filo with oil, then place a new one on top of it. Brush it with oil, and repeat until you have layered 10 sheets.

4 - Spread over the pumpkin mixture, then layer the remaining filo over, as above. Tuck the overhanging bits into the dish, or trim, then score the pastry in a diamond pattern. Brush with oil, sprinkle over some sesame seeds, and bake in the oven for about 40 minutes, or until the top is golden brown and crinkly. Rest in the pan for 5 minutes, then slice up and serve.

Garlicky vegetables

1 head broccoli, cut into florets

2 handfuls butter beans, tops and tails trimmed

1 cup fresh breadcrums

1 garlic cloves, diced finely

1 tablespoon olive oil

1 - Bring a saucepan of water to the boil. Add the broccoli and beans, and cook for 3 - 5 minutes, or until vegetables are tender. Drain, and keep warm.

2 - Meanwhile, heat the oil in a large non-stick pan. Add the garlic and breadcrumbs, and cook until the garlic smells fragrant, and the breadcrumbs are golden. Toss with the vegetables in a bowl, and serve immediately.

Pumpkin Lasagne

Just in case you haven't noticed, I've been on a bit of a pumpkin kick this week. But seriously, what's not to like? It's the most versatile vegetable around, lending it's flavour gracefully from anything to soup to pasta bakes to curries, all without being dominating or bossy. The only thing saving it from perfection is the nagdamn skin that is such a pain to peel. Grrr!

Pumpkin lasagne

500 grams frozen spinach, thawed and squeezed of moisture
500 grams pumpkin, peeled and thinly sliced
1 packet dried lasagne sheets, soaked in warm water for 15 minutes prior to use
500 grams ricotta cheese
1/2 cup cream
1 teaspoon nutmeg
1/2 cup grated parmesan cheese
200 grams grated mozzarella cheese

1 - Preheat oven to 180 C.

2 - Grease a large baking dish, and place a layer of lasagne sheets down, cutting to fit if need be. Layer half the pumpkin over, top with half the spinach, then smoosh over a third of the ricotta mixture.

3 - Repeat, ending with another layer of lasagne sheets. Top with the remaining ricotta mixture, then sprinkle with mozzarella.

4 - Bake for 45 minutes, or until the top is bubbling and golden. Sit for 5 minutes before cutting and serving.

Pumpkin and Feta Pizza

Although it does take a little bit of time to make this pizza (do the dough, make the sauce), it's the sort of meal that can be whipped up in a jiffy if you've planned ahead. The bread recipe makes enough for four bases, which freeze really well, covered in cling wrap. The sauce is my generic pasta sauce, so if you make some for a pasta dinner one night, put the rest aside in the freezer and then bring it out for this. Too easy!

Pumpkin and Feta Pizza

Bread (for four pizzas):
7 grams dried yeast (1 sachet)
2 tablespoons honey
600 ml warmish water
1 kilo flour

1 - Mix the yeast and warm water together, then stir in the honey until it is dissolved. Let rest for a couple of minutes.

2 - Put the flour in a bowl, then make a well in the centre. Add the yeast mixture slowly, mixing the dough together with a fork. Turn out onto a well floured bench top, then knead the dough for five minutes, or until elastic and smooth.

3 - Put the dough back into the bowl, and cover with cling wrap. Let sit for an hour or so in a warm, draft-free place, until the dough has doubled in size.

4 - Grab the dough, and divide into four balls. Roll out each ball of dough to fit your very lightly oiled pizza tray. It's now ready to go!


Tomato Sauce:
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
800 gram tin crushed tomatoes
1 pinch dried oregano

1 - Heat the oil in a saucepan over a medium heat, then add the onion. Cook until golden and tender, then add the garlic. Cook for another minute more.

2 - Add the tomatoes and oregano. Bring to the boil, then let simmer for 10 - 15 minutes, or until the sauce is lovely and thick. Set aside to cool.

Pizza Topping (for two pizzas):
Pizza dough, as above
Tomato sauce, as above
1/2 small pumpkin, peeled and chopped into 2 cm pieces
100 grams feta, roughly chopped
100 grams mozzarella, grated
Freshly ground black pepper

1 - Place the rolled out dough on a well oiled tray. Set aside.

2 - Meanwhile, in a 200 C oven, roast the pumpkin pieces, tossed with a little olive oil, for 15 - 20 minutes, or until tender.

3 - Spread some sauce onto each pizza piece. Scatter over the roasted pumpkin and feta, season with black pepper, then spread over a little of the mozzarella. Back at 220 C for 10 minutes (give or take depending upon your oven), or until cheese is golden and bubbling, and base is cooked through. Cut each pizza into six slices, and serve.

Greek pastries with roasted root vegetable and maple syrup salad

I love these pastries! I always make a few, so there's plenty to chow down for lunch the next day. And you don't even need to reheat them - they're just as good cold as hot!

Greek pastries

4 sheets puff pastry
1 egg, lightly beaten
250 g frozen spinach, thawed
1/2 bunch silverbeet leaves, roughly chopped
100 g firm feta, crumbled
250 g ricotta cheese
1/2 cup grated parmesan cheese
salt and pepper, to season

1 - Place the spinach and silverbeet in a pan with a little water. Cook gently over a mild heat, until the silverbeet has witled. Let cool, then squeeze out the moisture.

2 - Preheat the oven to 200 C. Place the silverbeet mixture in a bowl, then add the cheeses. Combine well, then season to taste with the s and p.

3 - Cut each piece of filo in half. Place a couple of tablespoons of spinach mixture in the lower half of each pastry piece. Brush the edges with the egg, then fold the pastry over. Seal the edges using the prongs of a fork. Repeat until you have 8 pastries.

4 - Place four pastries on a baking tray lined with baking paper. Brush the egg over the top of each pastry, then bake for 15 - 20 minutes, or until the pastries are puffed up and golden.

Roasted root vegetable and maple syrup salad

2 carrots, peeled and chopped into 3 cm pieces
1/2 small pumpkin, peeled and chopped into 4 cm pieces
1 large sweet potato, peeled and chopped into 4 cm pieces
2 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon dijon mustard
small handful pepita seeds

1 - Preheat the oven to 200 C. Line a roasting pan with baking paper, and place the vegetables in.

2 - Mix together the oil, maple syrup and mustard, then pour over the vegetables. Toss to combine, then roast for 1 hour, or until the vegetables are beginning to caramelise.

3 - Place on a serving dish, then sprinkle over the pepitas. Serve hot.