Bay Harbour: November 17, 2021

i’m yourS | June 2021
Kid friendly
the people. the placeS. the trenDS.
Bay Harbour News Wednesday November 17 2021
12
FOOD
Bouquet focaccia
Ingredients
3 tsp active dry yeast
1 ½ cups hot (not boiling)
water
4 cups high grade flour
1 ½ tsp Himalayan salt
Olive oil (for drizzling)
Rock salt (for sprinkling)
Selection of spring
vegetables, such as asparagus,
spring onions and colourful
baby carrots.
Directions
Place yeast, hot water, flour,
Himalayan salt in a stand
up mixer with the K attachment.
Beat slowly to start then
increase the speed and beat
another 2-3min until it stops
being sticky and starts to come
together. It will be a wetter mix
than traditional bread dough.
Scrape the dough into a
oven proof round or oval dish
drizzled with a lot of olive oil
then decoratively place veggies
on top.
Think about a bouquet of
flowers while you are doing it.
Drizzle with more olive oil and
set aside for an hour to prove.
Once it has doubled in size
(at least), drizzle with more oil,
sprinkle with salt and pop into
a pre-heated 190 deg C oven for
around 30min until browned
on top but the veggies still hold
their colour.
Eat with all the yummy things
(like asparagus lentil salad with
walnut sauce).
Spring asparagus and
lentil salad with walnut
sauce
Ingredients
•Walnut and garlic sauce
1 cup toasted walnuts
2 slices white bread without
crusts
1/4C olive oil
3 cloves garlic
1 C milk (use soy)
Juice 1 lemon
Salt and white pepper
•Salad
1 bunch of blanched
asparagus
2 tins brown lentils, drained
1 punnet cherry tomatoes
3-4 handfuls baby lettuce,
baby spinach or rocket
•Dressing
1/2 cup extra virgin olive oil
2 Tbsp lemon juice
1 tsp maple syrup
1 tsp grainy mustard
1 clove garlic, crushed
Salt and pepper
Directions
Place all ingredients for the
Latest Canterbury news at starnews.co.nz
Spring veges a sign summer’s on the way
CIRCLE: When creating your spring tart, place your
vegetable slices on their side in the filling tightly together
in a circular pattern until you reach the edge.
walnut sauce (except lemon
juice) in a high-speed blender
and let soak for 30min. Add
lemon juice and blend until
smooth and thick. Season to
taste, then chill.
Layer all salad ingredients
together (except baby greens)
and pour over the dressing and
let sit for about 30min for the
flavours to develop. Add fresh
greens just before serving.
The souTh island lifesTyle magazine
Serve salad with walnut and
garlic sauce and bread.
Spring tart
Ingredients
Pastry of your choice
•Filling
2x tins chickpeas
1x 270g jar sun-dried
tomatoes in oil
3 Tbsp tahini
1 Tbsp fresh rosemary
2 Tbsp capers (optional)
Zest and juice of 1 lemon
½ tsp salt
•Topping
1 eggplant
1 carrot
1 zuchinni
1 x purple or orange kumara
Fresh herbs and flowers to
garnish
Directions
Roll your pastry into a large
circle and line your tart tin and
prick a few times with a fork.
Add all the filling ingredients,
including the oil from the
sun-dried tomatoes, into the
food processor, and blend until
smooth.
Taste for seasoning and pour
into your pastry-lined tart tin.
With a vegetable peeler or
mandolin slice, thin strips of
your veggies. Working from the
inside out, place vegetable slices
into the filling tightly together in
a circular pattern until you reach
the edge.
Brush with olive oil and bake
for 30min or until pastry is
golden brown and the vegetables
are cooked through but not
browned (it’s still nice if they are a
little crunchy/raw).
Drizzle with oil, fresh herbs and
flowers and eat in the sunshine
with friends.
oN sAle Now!
i’m yoUrs | JUly 2021
The souTh island lifesTyle magazine
the people. the places. the treNds.
I’m YOURS
July 2021
June 2021
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old becomes New
iN arrowtowN
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loNdoN to dUNediN
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