WITH CON FROM RICHMOND FRUIT MARKET
LEEK , MUSHROOM & BABY SPINACH RISOTTO
300g Swiss Brown button mushrooms , sliced 41 ⁄ 2 cups chicken or vegetable stock 2 tbs olive oil 2 leeks , trimmed , halved lengthways and finely sliced 2 garlic cloves , crushed 2 cups Arborio * short-grain rice 1 ⁄ 2 cup dry white wine 1 ⁄ 2 cup finely grated parmesan cheese 100g baby spinach leaves Extra finely grated parmesan cheese , to serve * Arborio rice is a short-grain rice used for risotto
Combine mushrooms and stock in a medium saucepan . Bring to the boil over medium heat . Reduce heat to low and simmer for 10 minutes . Using a slotted spoon , transfer mushrooms to a plate . Reheat stock over medium heat until just boiling .
Meanwhile , heat oil in a large saucepan over medium heat . Add leeks and garlic and cook , stirring often , for 5 minutes or until leeks are tender . Add rice and cook , stirring constantly , for 1 – 2 minutes
Prep 20 mins | Cook 30 mins | Serves 4
or until rice begins to become transparent . Add wine and cook until wine is almost evaporated .
Gradually add small ladlefuls of boiling stock to the rice , stirring constantly ( this takes about 15 minutes ). Stir in mushrooms with the last ladleful of stock . Stir to combine ( at this point rice should be just tender and creamy , if not add extra stock ). Stir in spinach . Remove from heat , stir in parmesan and season with salt and pepper to taste . Serve with extra grated parmesan cheese .
LEMON DELICIOUS PUDDING
Prep 25 mins | Cook 45 mins | Serves 4 This lovely tangy dessert is best served shortly after baking .
50g butter , softened + extra for greasing 3 ⁄ 4 cup caster sugar 3 x 60g free-range eggs ( at room temperature ), separated 1 ⁄ 3 cup lemon juice 2 tsp finely grated lemon rind 1 ⁄ 3 cup self-raising flour 1 cup milk Icing sugar mixture , for dusting 2 passionfruit , pulp removed
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MAPLE-ROASTED CARROT , PUMPKIN & CHICKPEA SOUP
500g carrots , peeled and cut into 2cm-thick slices 400g peeled butternut pumpkin , chopped into 3cm pieces 1 brown onion , cut into thin wedges 2 garlic cloves , finely chopped 2 tbs olive oil 2 tbs maple syrup 5 cups chicken stock 400g can chickpeas , drained and rinsed Wholegrain toast , to serve
Preheat oven to 200 ° C / 180 ° C fan-forced . Line a large baking pan with non-stick baking paper , allowing paper to extend 3-4cm up the sides of the pan .
Place carrots , pumpkin , onion and garlic in a large roasting pan . Drizzle with oil and maple syrup and toss to coat . Bake , tossing once , for 35-40 minutes until tender .
Pour vegetable mixture from the roasting pan into a large saucepan . Add stock and chickpeas . Using a hand blender , puree soup until smooth . Warm
Prep 20 mins | Cook 50 mins | Serves 6
Preheat oven to 180 ° C / 160 ° C fan forced . Lightly grease 5-cup ( base about 12cm wide x 22cm long x 6 cm deep ) baking dish with butter .
Using an electric hand beater , beat butter and 1 ⁄ 2 cup caster sugar in a medium mixing bowl until light and creamy . Add egg yolks , one at a time , beating well after each addition . Add lemon juice and lemon rind ( mixture will curdle ). Mix until well combined . Sift over flour and add milk . Using a large metal spoon , gently stir to combine .
In a clean bowl , beat egg whites
soup over medium heat until hot . Season with salt and pepper to taste and serve with wholegrain toast . until soft peaks form . Beat in the remaining 1 ⁄ 4 cup caster sugar until thick and glossy . Using a large metal spoon , fold one third of egg whites into lemon mixture until combined . Gently fold in remaining egg whites . Spoon mixture into prepared dish . Place dish in a deep baking pan . Pour boiling water into baking pan to come half way up the sides of the dish . Bake for 40-45 minutes until pudding has risen and is pale golden . Carefully remove from oven . Stand 5 minutes then remove dish from water . Dust with icing sugar and serve drizzled with passionfruit pulp .
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20 ISSUE 145 // JUNE 2022 theindependentmagazine . com . au THE HAWKESBURY INDEPENDENT