Today on belly, I continue meeting wonderful librarians, and finding out about their food loving readers.\u00a0 Sister Rasela does a musical tour of the Mullumbimby community garden, sister Deanna twists the marmalade, and Leah Roland of the Bangalow Cooking School shares a wealth of delicious recipes for some of her June favourites.<\/p>\n
<\/p>\n
First up, a recipe from one of the Mullumbimby Library patrons, Lani, who is coming on belly later this month.<\/p>\n
<\/p>\n
ROAST PUMPKIN SALAD – by Lani, who cooks at Kohinoor Hall Social Nights, in Upper Main Arm<\/span><\/strong><\/p>\n <\/p>\n Pumpkin wedges, roasted in olive oil, garlic, smoked paprika, or any spices you fancy (half a pumkpin)<\/p>\n Avocado, sliced (one)<\/p>\n A handful of rocket, just enough for colour and crunch<\/p>\n Roasted macadamias (1 cup)<\/p>\n Crumbled feta, or goat’s cheese (half a cup)<\/p>\n A splash of lemon myrtle dressing is nice, or any home-made dressing you prefer<\/p>\n <\/p>\n The combination of colours, flavours and textures are exquisite, and I usually use the same sort of formula in everything I cook.<\/p>\n <\/p>\n All the recipes below are from Leah Roland. \u00a0Some in season goodness for June, I can’t wait to try the Japanese inspired but thoroughly Mediterraneanised sesame greens. \u00a0And Leah battled on valiantly though I got hopelessly confused between parsnips and turnips – not good with the ‘nips in general. \u00a0The parsnip chips below have made Leah fall in love with those healthy roots for the first time, especially the curly crunchy tails. \u00a0And below, also a very light, unusual pastry dough that mixes yeast and self raising flour, and a whole lot of recipes from Leah’s Lebanese and Greek heritage.<\/p>\n Thank you Leah! \u00a0Get in touch with the Bangalow Cooking School here<\/a>.<\/p>\n <\/p>\n SESAME SEED GREENS<\/strong><\/span><\/p>\n <\/p>\n 500- 1kg gms of greens like snow peas sugar snaps green bean 1. blanch greens in boiling hot water and refresh in cold then drain <\/p>\n ROASTED PARSNIP CHIPS<\/strong><\/span> – \u00a0So love these chips sweet and earthy.<\/p>\n 1 kg parsnips approx <\/p>\n 1. peel parnips and cut into approx 5 cm long batons. Be sure to remove the wood core closer the base as it gets stringier at the thicker end. <\/p>\n PASTRY – FOR FATAYER\/ LAHME BA JEEN<\/strong><\/span><\/p>\n flat yeasted pocket bread used for kebabs and pastry\/pizza bases<\/p>\n makes 10 med\/15 small flat disc bread<\/p>\n <\/p>\n ingredients\u00a0<\/strong><\/p>\n 2 cups plain flour (whole meal can be used)<\/p>\n 2 cups self raising flour<\/p>\n 300-350ml warm water<\/p>\n 60ml olive oil<\/p>\n 1 teaspoon sugar \u00a0\u00a0 <\/strong><\/p>\n \u00bd teaspoons of salt<\/p>\n 1 packets dry active yeast or 15grams fresh<\/p>\n extra flour or oil for rolling<\/p>\n <\/p>\n utensils<\/strong><\/p>\n large plate<\/p>\n heavy cast iron skillet<\/p>\n rolling pin<\/p>\n large bowl<\/p>\n 2 clean cloths<\/p>\n <\/p>\n method<\/strong><\/p>\n in large bowl mix flour, salt and yeast then rub oil into flour mixture until it resembles breadcrumbs<\/p>\n add most of the water and mix in, gathering the flour together to form soft dough. Add more water if\u00a0 mixture is too dry knead dough on a floured surface for 5-8 minutes or until it is smooth and elastic. Place into an oiled bowl and cover with damp cloth. Set aside in a warm spot or over a bowl of warm water for 20min until it has doubled, pastry is ready to go !<\/p>\n If using for individual pastries divide dough into 4 equal portions and our of each portion you can roll between 4-6 balls. Depends what size you would like<\/p>\n <\/p>\n PASTRY FILLINGS<\/strong><\/span><\/p>\n <\/p>\n FATAYER – spinach\/endive and herb pizza<\/strong><\/span><\/p>\n <\/p>\n ingredients<\/strong><\/p>\n 4-6 leaves of spinach or endive (approx 2 cups finely chopped)<\/p>\n \u00bd cup chopped parsley, 1 onion finely diced, 1-2 tomatoes finely diced, \u00bc cup oil<\/p>\n salt and chilli to taste, \u00bd teaspoon of baharaat middle-eastern mixed spice<\/p>\n juice of \u00bd -1 lemon<\/p>\n pastry<\/p>\n \u00bd quantity of dough<\/p>\n method<\/p>\n <\/p>\n mix together all filling and place 1-2 heaped tablespoons of filling onto a 10cm dough disc (3mm thick)<\/p>\n fold three sides of the pastry disc into as closed triangular shape and bake for 15-25 min in moderate oven until golden. You can brush with egg wash if you want them shiny.<\/p>\n <\/p>\n LAHME BA JEEN –\u00a0 \u201clamb in pastry\u201d – spicy lamb pizzas<\/strong><\/span><\/p>\n enough for 15-20 small pizzas<\/p>\n <\/p>\n utensils<\/strong><\/p>\n baking trays<\/p>\n food processor if meat not minced<\/p>\n sharp knife<\/p>\n rolling pin<\/p>\n large bowl<\/p>\n med\/hot oven 200 degrees<\/p>\n <\/p>\n ingredients<\/strong><\/p>\n \u00bd kg lamb or beef finely minced<\/p>\n 2 onions finely diced<\/p>\n handful chopped mint (optional)<\/p>\n \u00bd cup chopped parsley<\/p>\n \u00bc cup olive oil<\/p>\n 2 tomatoes finely diced<\/p>\n 1 teaspoon of baharaat m-e mixed spice<\/p>\n 2-5 hot chilli minced finely (or to taste)<\/p>\n <\/p>\n <\/p>\n MANNOUSH\/ZAHTAR – thyme, sesame and oregano pizza<\/strong><\/span><\/p>\n <\/p>\n ingredients<\/strong><\/p>\n 100 grams of zahtar pre- made, available from any middle-eastern stockist, (Baraka\u2019s<\/p>\n in Byron or the monthly markets)<\/p>\n \u00be cup olive oil<\/p>\n 1 onion finely diced (optional)<\/p>\n 1 large tomato finely diced (optional)<\/p>\n pastry – \u00bd quantity of khoubiz dough<\/p>\n <\/p>\n method<\/strong><\/p>\n . follow method as above. The difference here is the pastry discs are kept flat.<\/p>\n <\/p>\n EJIE –\u00a0 herb omelet<\/strong><\/span><\/p>\n makes 10-15 small omelets which can be served hot or cold as a breakfast dish or mezza<\/p>\n ejie is a fantastic source of iron and protein<\/p>\n <\/p>\n \u00a0utensils<\/strong><\/p>\n <\/strong>heavy base fry pan<\/p>\n egg flip<\/p>\n plate and paper towels for draining<\/p>\n large spoon<\/p>\n medium bowl and small bowl<\/p>\n <\/p>\n \u00a0ingredients<\/strong><\/p>\n 6 eggs<\/p>\n 4 stems shallots chopped finely<\/p>\n 1 cup chopped parsley<\/p>\n \u00bc cup mint fresh leaves chopped<\/p>\n salt and pepper to taste<\/p>\n \u00bc cup olive oil\/sunflower for frying shape knife and chopping board<\/p>\n <\/p>\n method<\/strong><\/p>\n in the medium bowl place all chopped herbs<\/p>\n crack eggs one at a time into separate bowl removing any shell and checking for freshness. Place into bowl with herbs<\/p>\n add salt and pepper to taste<\/p>\n heat oil in a heavy base pan<\/p>\n when oil starts to smoke add 1 tablespoon of omelet mixture. Fill up the pan with lots of little omelets being careful not to let them touch<\/p>\n cook for 3-5 min flipping once. Cook the other side for 2min or until golden brown<\/p>\n carefully drain on a paper towel lined plate and repeat cooking process until all of the mixture is cooked. Place neatly on a serving plate<\/p>\n <\/p>\n <\/p>\n <\/p>\n LUBYA BI ZAIT –\u00a0 \u201cbeans in oil\u201d – caramelised onions with tomato and green beans<\/strong><\/span><\/p>\n serves 4-6 people as side dish<\/p>\n <\/p>\n utensils<\/strong><\/p>\n heavy base pan<\/p>\n sharp knife and chopping board<\/p>\n colander<\/p>\n wooden spoon<\/p>\n <\/p>\n ingredients\u00a0<\/strong><\/p>\n 1kg round or flat green beans<\/p>\n 3 large onions (thinly wedged)<\/p>\n 5 cloves of garlic (sliced thinly)<\/p>\n 3 ripe tomatoes chopped into wedges<\/p>\n \u00bd cup olive oil<\/p>\n 1 teaspoon baharaat middle-eastern mixed spice<\/p>\n 1-2 teaspoons salt and pepper to taste<\/p>\n <\/p>\n method<\/strong><\/p>\n sliver onions into thin wedges. Fry in oil over medium low heat stirring frequently<\/p>\n whilst onions cook, top, tail, wash and break beans in half. Be sure to drain and de-string particularly if you are using a flat bean variety<\/p>\n once onions are golden (approx 15min) add beans and stir in. Fry beans until they go from bright green to a khaki colour. (15-20min)<\/p>\n toss in garlic and stir until you can spell their pungent aroma (2-5 mins).<\/p>\n add chopped tomatoes salt, mixed spices and pepper. Cover and let simmer very slowly for another 20mins. Do not add any extra water.<\/p>\n <\/p>\n note: this dish can be eaten hot or cold and is great eaten with traditional Lebanese bread khoubiz. This cooking method can be used with vegetables such as eggplants, okra, potatoes and\/or mushrooms.<\/p>\n cook\u2019s tip: for meat based add 500gm of small cubed beef or lamb. Fry in with beans adding 2 tablespoons of tomato paste and about 200mls of water. Simmer covered until meat is tender. Great served with rice.<\/p>\n <\/p>\n TAHINI SAUCE<\/strong><\/span><\/p>\n this lemony sauce is used as a dipping sauce for falafels, salad dressings and for the dish samkhe harra hot fish makes. Makes 2 cups<\/p>\n <\/p>\n utensils<\/strong><\/p>\n whisk<\/p>\n medium bowl<\/p>\n measuring jug<\/p>\n <\/p>\n ing<\/strong>redients<\/strong><\/p>\n 1 cup of hulled tahini (light) method<\/strong><\/p>\n whisk together tahini, lemon and half of the water. The mixture will appear to curdle as the tahini swells to absorb the extra moisture. Keep stirring until a smooth consistency is achieved<\/p>\n slowly add extra water if needed. The sauce should resemble pancake batter consistency<\/p>\n add salt and spices (optional) and check for seasoning<\/p>\n note: can be made ahead of time and stored in air tight jar in the fridge for up to a week TOUM – garlic paste used as a marinade or dip<\/strong><\/span><\/p>\n [Leah recommmends this as a good choice at this time of year – all that flu-fighting garlic!]<\/p>\n <\/p>\n utensils<\/strong><\/p>\n food processor with small bowl or a mortar and pestle <\/p>\n method<\/strong><\/p>\n blend garlic and salt until very fine in a small bowled food processor<\/p>\n drizzle in olive oil slowly whilst blending stopping when the mixture becomes thick and resembles a paste like consistency<\/p>\n blend in lemon juice toward the end. This stops garlic from oxidizing.<\/p>\n <\/p>\n BABA GHANNOUSH –\u00a0poor man\u2019s caviar<\/strong><\/span><\/p>\n <\/p>\n utensils<\/strong><\/p>\n cast iron skillet<\/p>\n open flame bbq or hot white coals<\/p>\n food processor or mortar and pestle<\/p>\n colander<\/p>\n citrus juicer<\/p>\n <\/p>\n ingredients<\/strong> 2. cook eggplant on one side for 10-15 mins until skin has charred. Carefully turn over and cook second side for a further 10 mins being careful not split the skin<\/p>\n 3. remove eggplants. allow to drain and cool in colander<\/p>\n 4. whilst eggplants are cooling crush garlic with salt in a mortar and pestle<\/p>\n 5. carefully peel and scoop out flesh of cooked eggplant pulp. Pick out any dark or fibrous seeds<\/p>\n 6. place pulp with garlic, tahini, salt and lemon juice into a food processor<\/p>\n 7. blend until mixture is homogenised and check for seasoning. Add extra lemon or water if mixture is too dry or not sour enough <\/p>\n AUDIO<\/strong><\/span> :<\/p>\n <\/p>\n In the Mullumbimby Library with Kate and Dianne.<\/p>\n <\/p>\n Mullum library start<\/a><\/p>\n Mullum library 2<\/a><\/p>\n Mullum library recipes<\/a><\/p>\n Mullum library end<\/a><\/p>\n <\/p>\n Take a\u00a0musical tour of the \u00a0Mullumbimby Community Garden with sister Rasela and lots of lovely volunteers<\/p>\n Mullum musical meander – audio<\/a><\/a><\/p>\n <\/p>\n BELLY BULLETIN<\/strong><\/span><\/p>\n <\/p>\n The NSW government had decided to remove commercial catch limits for many fish species including flathead, but has now changed its mind, after criticism of the plan by both commercial fishing operators – the South East Trawl Fishing Industry Association, and local environmental group BEACON, the Byron Environmental and Conservation Organisation. The original restrictions will now remain.<\/p>\n Mandarins are now the biggest selling citrus fruit in Australia in winter. This year is a bumper crop. Both exports and domestic demand are up, plantings are growing…sounds like good news, but the SMH reports that many small growers are struggling to compete in price with large farms. Mandarins are seen as part of a shift to more convenient, self packaged food, like bananas. Farmers are replacing orange trees with mandarins in Victoria and South Australia. Mark Watkins, whose family has been growing mandarins for over 100 years, recommends potash for a juicy crop.<\/p>\n And good news if you are a truffle lover, or would like to become one. Truffles, the non-chocolate kind, love the cold weather. A bout of frosts in south-east NSW and the ACT has meant that the truffle season has started earlier than expected this year. You might have to battle the French and other overseas buyers, who have discovered the joys of Australian truffles. Apparently summer truffle recipes, like fruit salad with truffles, are becoming popular in France. The easiest way to buy them is to do an online search.<\/p>\n The Sustain Food eating local month has now finished but their website is still a good place to go to find interesting food related events and workshops. See www.sustainfood.<\/p>\n Coming up in June:<\/p>\n Make and Manage Garden Compost @ ACE Community Colleges,\u00a0Jun 15<\/p>\n ForestLinks Conference For Landholders \u2013 A non-glossy event @ Sourthern Cross University on Saturday the 18th and a field trip departing from the Uni on Sunday the 19th<\/p>\n Gardening in Containers @ ACE Community Colleges, \u00a0Saturday June 22<\/p>\n <\/p>\n The Northern Rivers Writers Centre has a food writing workshop coming up with Barbara Sweeney<\/p>\n Saturday 22 June, 10am-4pm in Byron bay<\/p>\n Cost: $75 members, $95 non-members. Please call 02 6685 5115<\/p>\n If you want to write food stories for magazines, write a cookboook, a blog, or write sizzling fictional food scenes.<\/p>\n Like all good writing, food writing is about observing the details, creating a sense of place and telling the story. The best food writing engages the reader and keeps them enthralled to the very last lick.<\/p>\n Some of the topics to be covered include: finding the story; avoiding food clich\u00e9s; the craft of writing; different types and styles of food writing; food issues; and the food writing industry.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Today on belly, I continue meeting wonderful librarians, and finding out about their food loving readers.\u00a0 Sister Rasela does a musical tour of the Mullumbimby community garden, sister Deanna twists the marmalade, and Leah Roland of the Bangalow Cooking School shares a wealth of delicious recipes for some of her June favourites. 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\n3 tablespoons of sesame seeds
\n\u00bc teaspoon salt
\n1-teaspoon sesame oil
\n1-tablespoon olive oil
\n1 lime or \u00bd lemon<\/p>\n
\n2. dry toast sesame seeds in a skillet until lightly coloured
\n3. grind sesame seeds and salt in a mortar and pestle until medium groun
\n4. toss greens in oil dress in lime juice and finish with toasted sesame salt<\/p>\n
\n50ml of oil your choice
\nflaked sea salt<\/p>\n
\n2. rub with oil and salt and bake single layer in the oven. Use baking paper so less oil is needed. This is lovely flicked through pilaf or on its own as is .<\/p>\n
\n2 lemons juiced
\nsalt to taste
\n100-200mls water
\noptional extras 1 tablespoon cumin, ground clove of garlic, chopped fresh herbs<\/p>\n
\n___________________________________________________________________________<\/p>\n
\ningredients<\/strong>
\n4 heads of Australian fresh garlic peeled
\n1 teaspoon salt
\n\u00bc cup lemon juice and 2-3cup virgin oil<\/p>\n
\n2 medium to large eggplants
\n2-4 cloves of garlic
\n\u00bd cup tahini
\n1-2 lemons juiced
\n1 teaspoon salt or to taste
\nmethod<\/strong>
\n1. directly place whole eggplants on an open flame or wood coal bbq. If you do not have a bbq use a cast iron skillet on a stove, preferably gas on high heat<\/p>\n
\ncook\u2019s tip: traditionally baba ghannoush is served on a flat plate. Garnish with sweet paprika, chopped parsley and a well of extra virgin olive oil in the middle. Eat with khoubiz (Lebanese flat bread). It\u2019s also delicious with baked vegetables and bbq\u2019d meats.<\/p>\n