…with open arms!
Finally, the clouds are rolling in, temperatures have dropped below 27°C and we can give ourselves permission to dust off our coats and chunky knits. Let us rejoice in the imminent arrival of winter!
I love, love, LOVE winter here in Melbourne – probably due to the fact I am a winter baby, born in smack-bam in the middle of the year. To be honest, by the time August rolls around, I will be ready for sunshine and sandals, but for now I am enjoying the prospect of rugging-up everyday, sipping on mulled wine (I know it’s not sugar-free but it IS delicious) and listening to the rain on the roof for the next little while.
So, what better way to warm up from the inside than with delicious food, hearty, comforting and full of goodness?
I will be sharing some of my own recipes over the next few weeks which I hope will inspire you to get out the slow-cooker, embrace your oven and enjoy some perhaps ‘unfashionable’ ingredients.
Enter, my ‘Wildfire Puree’! Yes, inspired by the flaming green substance from ‘A Game of Thrones’, this spicy blend is the perfect topping for scrambled eggs, a spread for sandwiches, a dip for crunchy veg or simply served as a side with chicken, pork or lamb – anything!
Chock-full of greens and mounds of flavour, this supergreen puree packs a punch – I hope you love it!
3 tbsp EVOO (or a fuller-flavoured olive oil if you prefer)
2 cups cooked broad beans, peeled of the tough outer skin (I use frozen ones)
2 cups baby spinach
1/4 cup lemon juice
3 tbsp tahini (hulled or unhulled – the choice is yours!)
1.5 tbsp white onion or spring onion
1-2 fresh green chillies (take the seeds out for a milder heat)
2 cloves garlic, minced (for a milder garlic flavour, roast your garlic first. YUM!)
1/4 tsp ground cumin
1/4 tsp chilli flakes
1 tsp salt flakes or ground sea salt
1/4 cup parsley
Place everything into a blender or food-processor and blend on high for two minutes or until smooth and creamy. You many need to stop and scrape down the sides to make sure everything is pureed and combined (a blender will produce a smoother consistency than a food processor).
Season to taste, adding more of any of the ingredients above if needed.
Keep refrigerated in an air-tight container for up to two days (but it probably won’t last that long!)