Monday 10 June 2013

Roast Veg Salad & Easy Fruit Pudding

This one is delicious! Again, sorry about the photo - I've had to crop it from the big one.

  • Roast small cubes of pumpkin and Spanish onions with olive oil until caramelised (you could also add sweet potato, parsnip, beetroot or other faves - just not potato)  add the seeds from the pumpkin too - they're yum roasted
  • Dress some rocket with lemon scented olive oil and black pepper (no salt needed as the feta has plenty). Pile it onto a platter
  • Layer on the veggies, loads of feta and toasted pine nuts (just do them in a heavy pan on the stove top - no need to add oil - just dry roast)
There was none of this salad left.





After the fridge incident, I also found quite a lot of pureed fijoa and banana (a surprisingly delicious combo) so I made a really simple, hot sponge to go the top and served with cream and ice cream.


  • Spread the fruit (you can really use anything - as long as it's cooked and ready to go) in the bottom of a baking dish - make sure it's a good depth (the fruit, not the dish!)
  • Cream 150g butter with a cup of sugar
  • Whisk in 2 eggs (one at a time)
  • Fold in 1 1/2 cups flour and 2 tsps baking powder (probably should sift it if you can be bothered) along with 1/2 to 3/4 cup milk (alternate milk and flour until all the flour is in and you have a mixture about as thick as wall paper paste)
  • Blob it over the fruit and whack in a preheated over at 180C until it looks like this.....yum!!!


5 comments:

Sue said...

Testing, testing

Sue said...

Test 2

Samantha said...

Looks delicious, thanks for the inspiration...

Anonymous said...

Will add these to your slow roasted lamb - now a staple in this house.

Mother Who Works said...

Thanks annon. If you could please pop a name in - even if it's not yours! - just so I can distibguish you from the deep fat fryer spammers - that'd be great! MWWx

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