Toasted Quinoa Sushi
A simple spin on the usual sticky white rice sushi, this light and nutty variation uses toasted quinoa instead. Sushi is a fun way to mix-and-match your favourite post summer and autumn vegetables: capsicums, carrots, beans, mushrooms and most of all avocado. Fresh sushi tastes best, so serve shortly after rolling to keep the crunchiness of the seaweed. Enjoy with a bowl of hot miso soup sprinkled with chopped fresh spring onion.
Cream of Broccoli Soup
Please give a warm welcome to the lovely heads of broccoli which graced our vegetable boxes this week. This vibrant green soup is easy to make, hearty and will hopefully turn any broccoli sceptics into broccoli lovers. Great served with toasted croutons or bread and garnished with a sprig of fresh thyme.
Stuffed Flat Mushrooms on Polenta
I was excited to find a bag of flat mushrooms in this week’s Fair Food box as it gave me an opportunity to recreate this signature recipe from Georgia Cato’s father: barbecued flat mushrooms stuffed with a blend of fresh red chilli, garlic, italian parsley, olive oil and best of all, it reintegrates the stalks back into the filling. These hearty bites are quick and cheap to prepare and make a great accompaniment to any spring barbeque. If the weather turns nippy, just add a touch of extra chilli to spice you up.
Sago Gula Melaka (Sago Pudding)
Sago Gula Melaka is a traditional Malaysian dessert which combines translucent sago balls with rich coconut cream and sweet palm sugar syrup. Topped with mango or banana it makes a for a decadent hot weather dessert.
