roasted vegetables

Donna’s Hasselback Sweet Potatoes

13th August 2019

On this day 10 years ago, Donna and I posted our first combined post on Goodnessis’, and with this in mind, we felt it was appropriate to share another, considering that we are currently spending family time together in Australia. As we live on opposite sides of the world, we always commit to meet once a year with our parents in Australia’s Winter on Hamilton Island. Each night, Donna and I cook and prepare a meal together, these Hasselback sweet potatoes was one of those delicious meals!

Donna first initiated this blog as a way for us to keep in contact. As with most areas of life, for growth to occur, things need to evolve, and due to exploring other pursuits, Donna stepped away from contributing and I continued. For me, this blog has given so much and has become a wonderful way to share this way of life and recipes with like-minded well-wishers.

This post is a heartfelt THANK YOU to Donna!  I am forever grateful that we began this journey, as I am not sure this blog would have taken birth without her initial inspiration.

Hasselback sweet potatoes

Preparation – 1 hour

Serves 6

ingredients

3 large/6 small sweet potatoes

2 Tbsp ghee/extra virgin olive oil, melted

1 Tbsp fresh rosemary, finely chopped 

sea salt & cracked pepper

to serve

spicy avocado yoghurt puree

beetroot, apple, fennel, sesame seeded salad with ginger lemon dressing

preparation

1.  Preheat oven to 200C/400F. Line a flat baking tray with baking paper.

2.  Place sweet potato in between 2 wooden spoons. Holding the spoons and the potato, make thin slices across the top of the potato. The spoons prevent cutting all the way through. Repeat with all sweet potatoes.

3.  Place each sweet potato on the lined tray. Gently fan out the potatoes so the slices are revealed.

4.  Drizzle ghee over the potatoes, aiming for a little to drip between the slices, and then also brush tops with ghee.

5.  Sprinkle the rosemary over the top of each. Add salt and pepper to taste.

6.  Cover with foil and place in oven for 30 minutes, then remove foil and roast for a further 15-20 minutes, or until edges are crispy/charred, depending on how you like them.

sweet parsnip fries

16th November 2016

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Parsnips are an ivory-cream root vegetable, their taste slightly astringent with a gentle earthy sweetness.

Parsnips taste sweeter as the soil temperature drops – the starch in them turns to sugar – so they’ll be at their best just after a cold snap. These tender morsels are lovely as a garnish in a hot soup like this one, steamed, mashed to a puree, roasted in ghee, served like this with a mayonnaise or tossed in a winter salad.

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~ this morning, glorious colours of Autumn, lighting up the mistiest of mornings…

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sweet parsnip fries

Serves 4, as a side dish

When buying organic I usually leave the peel on my root vegetables but with parsnips – the skin tends to toughen on cooking, so it is best to peel. 

ingredients 

7 medium/480g parsnips

2 Tbsp ghee/oil

rock salt

freshly ground pepper

preparation 

1.  Preheat oven to 210C/410F.

2.  Rinse the parsnips and scrub well under running water and peel the skin off them, with a sharp knife cut into fry shapes about 1 cm thick.

3.  Place them in a bowl of water, move them around a few times, allow to soak for 10 minutes, then drain. This step helps to remove some of the starch and improves the crispness.

4.  Place the parsnip fries on a dry towel and dry them well – very important. Allow them to air dry for 15 minutes.

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5.  Once dry, place in a large bowl, drizzle with melted ghee/oil and using your hands toss well until well coated in oil.

6.  Pour the parsnip fries on a lined baking sheet, (may need to use two) and arrange them so they are not overlapping and bake for 30 – 40 minutes until golden brown.  No need to flip them halfway during cooking.  Serve immediately.

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Goodness shared by Stacey

winter roasted kabocha pumpkin

31st January 2015

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My winter garden is looking quite neglected at the moment. Soon I will spend the day in there, planting broad beans, sweet peas, more cabbage, broccoli, cauliflower and preparing the soil for spring. I also aim to turn over the compost and dig in the horse manure I just purchased, then cover the soil with cardboard and newspapers, ready for planting in a month or two.

I still have a pumpkin or two leftover from last year’s harvest. They came out quite small, but bright and tasty.

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We seem to be having this a few times a week as an accompaniment to any meal I make.  Last night it was this dal with a bean and broccoli palya.  Or my favourite, this mung bean dish with roasted tomatoes added to the pumpkin.  It is also lovely with a salad of kale or spinach. The golden colour is right up there with the freshly picked, squeezed orange juice we have been having most mornings.

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roasted kabocha pumpkin

Serves 4 as a side dish

The kabocha pumpkin is much sweeter than other pumpkins and the texture is smooth and creamy – very much like a cross between a sweet potato and a pumpkin.  It’s packed with fibre, beta-carotene, iron, Vitamin C and B vitamins.

The outer skin becomes soft and sweet when it’s roasted, so no peeling is necessary. It is packed with great nourishment.

ingredients 

1 whole/2 small kabocha pumpkins (or any pumpkin will work fine)

1 Tbsp ghee, melted

1 tsp coarse rock salt

freshly ground black pepper

red pepper flakes

1 tsp fresh thyme leaves

preparation 

1.  Heat the oven to 400F/200C.

2.  Scrub the pumpkin, cut in half and scoop out the seeds with a spoon.  Take one of the halves, lay down on its flat side, and cut the kabocha into 1-inch slices.

3.  In a large bowl, gently toss the pumpkin with melted ghee, salt, a couple of grinds of freshly ground black pepper, a good pinch of red pepper flakes, and the thyme.  Mix everything together with your hands.

4.  Arrange the squash on a baking sheet, and bake for 35 – 45 minutes, until the squash is tender when pierced with a knife and charred along the edges.

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Goodness shared by Stacey

baked cauliflower slices and a vegetable garden in Portugal

13th June 2013

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When we moved to Portugal almost a year ago in the height of Summer from Israel and released two bewildered cats and a very dishevelled elderly dog into their new home, a new country and into the beauty of this lush, green cool climate with the potential of lots of overcast and raining days, it was a dream come true for me.  After many very hectic days, one of the first things I did was find a potential spot for my vegetable garden.  A spot of peace, calm, quiet and completeness. A spot to be inspired and for the JOY it will bring.  The spot I found was this one.

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It was a much narrower space to work with than my garden in Israel but I knew I wanted to create the same idea with a central point and in some form or shape of a mandala.  What I chose is this rectangular space.  Protected from the winds which blow strong off the Atlantic in the Summer months.   A blank canvas with a gardenia and plum tree at the very end, which could extend in the future when I needed more space –  I envisioned beds of potatoes and sweet potatoes way down there.

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So as we prepared the soil, I sat on those stairs and started sketching and planning.

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While it took shape, I planted in pots outside the kitchen; zucchinis, tomatoes and different fresh herbs, and even a spaghetti squash which took off in an abundance of leaves.  It bared no flower or fruit, but with much leafy enthusiasm threatened to enter into our kitchen.  So as Summer ended and Winter passed, the spaghetti squash, tomatoes and zucchini in the pots died off and Spring began.

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And with another Summer just beginning –  a vegetable garden takes shape.

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This space does have a feeling of being hidden.  You need to walk down into it and when I work, I feel enclosed, protected – a secret space where I can disappear into and not be seen or found for hours.  On either side, it has a long shrub of rosemary bushes and a row of the sweetest smelling roses.  I have thrown in seeds of flowers and sunflowers and by the mid-Summer, it will be a surprise to see what survives and thrives.  In the early and quiet of the morning, I come to check on everyone’s growth.  I enjoy the buzz of watching green shoots poke through the soil and I wait for the inspiration as to what to make and add to everyone’s lunches when I go back to the quiet of the kitchen.  Maybe a flower or two to surprise them when eat some hours later at school or work.

Right now, as I write, my little vegetable garden is home to four varieties of courgettes, two varieties of beans, the climbing yard bean you see in the distance and a French green bean, three varieties of tomatoes, radishes gone to flower, chard, spinach and small kale plants which I save from the snails each morning. Purple and red cabbage, the last of the broccoli, rhubarb, eggplant, endless varieties of lettuce, arugula gone wild, sweet peas, capsicum, cucumber seeds just now pushing their way through the soil, more herbs, plenty of flowers and the last of this cauliflower.

baked cauliflower slices with a green garden sauce

A dish inspired by Mia.

ingredients 

1 large head cauliflower

3 Tbsp oil/ghee

10 cm sprig fresh rosemary

cup flaked almonds/breadcrumbs

coarse salt and pepper to taste

sprinkling paprika

for the herb sauce

parsley leaves – a generous handful

mint – 6 bushy sprigs

basil leaves – a handful

1 Tbsp whole-grain Dijon mustard

6 Tbsp olive oil

2 Tbsp lemon juice

preparation 

1.  Preheat oven to 200C/390F.  Line a baking sheet with baking paper.

2.  Wash the cauliflower and remove the tough outer leaves and discard, leaving the core stem intact. Cut the base so that it can stand up without moving around. Place the cauliflower, base side down, on a work surface.  Using a very sharp knife, starting at the top, cut down the centre of the cauliflower head to divide in half, then carefully cut four ¾-inch thick slices (two off each half).  You should get two large slices and two medium slices.  Pieces will crumble off – don’t worry.

3. Lay the slices and bits in a single layer on the baking sheet and brush or drizzle the cauliflower slices with oil/ghee.

4.  Generously sprinkle with flaked almonds, rosemary and season with paprika.

5.  Place in the oven and roast for 15 – 20 minutes.  Turn the slices around, and roast for 10 – 15 minutes more, or until the edges start to brown.  Season with salt and black pepper.

6.  To make the sauce, chop the herbs quite finely or alternatively place in a small blender and blend for a few seconds.

7.  Stir in the mustard and pour in the olive oil slowly, beating with a fork, then stir in the lemon juice and season with salt and black pepper.  Be generous with the seasoning, tasting as you go.  The sauce should be vibrant and bright.

Serve the cauliflower with the sauce.

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Goodness shared from Stacey

roasted potato & lemon segments, rosemary & oregano

9th April 2011

This post was originally inspired by Nigel Slater’s Tender Vol 1.  I loved the look of the roasted lemon segments.  And the taste.  As you bite into them, you get that quick hit of the tartiness of the lemon, then a burst of juice and then you are left with the caramelization of the rind to finish. Mmmm….  Plus, the dish looks equally impressive pre- and post-roasting.  A ‘straight from the oven to the table’ type of dish’.  The kind I love. Quick, easy, tasty and a feast for the eye.

roasted potato & lemon segments, rosemary & oregano

Desired quantity of potatoes, cut in half, then quartered

ingredients 

1 – 2 lemons, cut in thin segments (see photo)

sprigs fresh rosemary

sprigs fresh oregano

generous splash good quality olive oil

generous sprinkling sea salt flakes

cracked fresh black pepper

a mix of raw & pre-cooked ‘smashed’ potatoes (realised after boiling potatoes, did not have enough)

preparation 

1.  Pre-heat oven to 200 degrees Celsius.

2.  Add potatoes to a rectangular ceramic baking dish, tuck the lemon segments and herb sprigs amongst the potatoes and sprinkle over sea salt flakes and pepper – toss all ingredients together, then drizzle over olive oil and toss well.

3.  Roast in the oven for approximately 45min – 1 hour (dependent on oven) until potato edges have crisped and browned and lemon segments begin to blacken.  This gives a lovely charred flavour to the lemon.  Stir after about 20 minutes. If potatoes begin to stick to the dish, just give a good scrape off the bottom as this rough mashing creates crispier edges.

Serve as a light supper or side dish.

*If you have ample time to spare or want to start preparation earlier (perfect for a dinner party), this dish works beautifully with ‘smashed potatoes’.  Boil small, whole potatoes until tender.  Drain, and place on a baking paper-lined tray until needed.  Cut a cross in each, then press down on each with a fork so that they split open and the mashed bits are evident (more mashy, the crustier they become).  Tuck the lemon and herbs amongst the potatoes.  Drizzle the olive oil directly onto each potato and sprinkle the whole tray with the sea salt.  Roast as above.  No need to turn the potatoes as already cooked from the boiling.  Time = approx. 30 – 45min. roasting.

Goodness shared from Donna

tahini baked cauliflower with lemon & tomato

30th January 2011

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I arrived back from India, content and complete, with a heart full of beautiful and profound teachings from my teacher and the gentle presence of like-minded friends.  I was excited to come home to see my garden.  I arrived home in the early, early morning and walked out along the paths, the stones crunching under my feet, taking in the shadows and the beautiful, white heads of the cauliflowers glowing under the full moon.  At this time in the morning,  this little garden is eerie but breathtakingly quiet, so beautiful and at peace.  Still sleeping.

Being away from my garden for 3 weeks, I came back to a beautiful, abundant, green vegetable forest.  This was due to all the wonderful rain we had received and the blanket of leaves and mulch I had laid down to keep the weeds at bay.  There were long, crisp leaves of lettuce, some blousey and soft, some crisp and long, and others loose and jagged.  The frilly leaves of the kale, sweet peas’ tendrils reaching up to the moon, the frilled edges of the cabbage leaves sparkling with dew and the wildly, rambling nasturtiums and these enormous cauliflowers.

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tahini baked cauliflower with lemon & tomato

With all that choice of wonderful produce, the cauliflowers were the pick for my first dish.  I love preparing it this way as it feels like I stay true to its essence. The tahini sauce becomes creamy and smooth, complementing the soft, melting flesh of the cauliflower and it is a wonderful, dairy-free meal. Recipe from Sher.

Preparation time – 50 minutes

Serves 4

ingredients 

1 whole/650g cauliflower 

½ cup tahini, diluted with 1 cup water, to a pouring consistency

1 – 2 large ripe tomato

generous drizzling of olive oil

juice of half a lemon

sea salt & freshly ground pepper

a handful of fresh coriander, parsley & arugula leaves

to serve

brown rice

soothing tovve

preparation 

1.  Preheat the oven to 180C/350F.

2.  Remove the thicker stalks of the cauliflower and break the florets into smaller pieces – steam for 8 minutes until slightly tender then transfer to a baking dish.

3.  Pour the tahini into a bowl, and whisk in the water, beginning with a smaller amount – the mixture will stiffen up.  Gradually add the rest of the water, until the sauce has the consistency of thick cream, you may need to add more water.

4.  Pour the tahini sauce evenly over the cauliflower, allowing it to drizzle down over the florets.

5.  Place in the oven, and roast for 30 – 40 minutes, until tender and lightly brown.

6.  Remove from the oven, using your hands squeeze the tomato over the top, allowing the seeds and juices to flavour the cauliflower, break up the bigger pieces with your fingers.

7.  Squeeze over the lemon juice, drizzle with olive oil, and sprinkle generously with sea salt and a good helping of freshly ground pepper.  Garnish with fresh coriander, parsley and arugula leaves.

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Goodness shared from Stacey

roasted thyme infused cherry tomatoes

6th June 2010

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For those who have been with us since about this time last year, you may remember that I had an abundant supply of cherry tomatoes due to an overplanting mishap.  Well, this year I have managed to repeat that effort.  In fact, I probably have doubled the quantity that will be produced.  Not intentionally, but as I was experimenting with a few different varieties, courtesy of the Digger’s Club (a wonderful online source of heirloom and organic seeds), I planted a few more seeds than intended.  A selection of Brown Berry, Sugarlump and Roma Cherry Tomatoes are beginning to ripen in bunches.

So, in an attempt to use the odd ripe ones, before the mass quantities begin, I am experimenting with and on the hunt for cherry tomato recipes.  This is a quick, but tasty one, and can be used in a variety of ways.  A side dish as I did, pureed in soups, sauces or tossed with roasted vegetables.   In fact, I ended up snacking on quite a few of these straight from the oven.  The flavours produced from the caramelisation of roasting the whole tomatoes and the fresh thyme are perfect as is.  A little burst of flavour.

roasted thyme-infused cherry tomatoes

ingredients 

the required quantity of cherry tomatoes left whole

10 sprigs fresh thyme (I used this for about 20 cherry tomatoes)

good quality olive oil

sea salt and cracked black pepper

preparation 

1.  Pre-heat oven to 200 Celsius.

2.  Add tomatoes and thyme to a ceramic baking dish (big enough for tomatoes to be in a single layer).

3.  Drizzle with olive oil and sprinkle with plenty of sea salt and cracked black pepper.  Toss well, so that tomatoes are coated with the oil – let sit for about 10 minutes before placing in the preheated oven for tomatoes to soak up the flavours.

4.  Bake for about 20 minutes or until skin slightly blisters (see photo below).  Do not disturb during the roasting.

Serve with Brown Rice and Lentil Salad, as a side dish, pureed, or on own.

Goodness shared from Donna

smashed potatoes with labne

28th June 2009

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I love potatoes.  My mother-in-law makes a wonderful dish where the potatoes are boiled in their skins, then drained;  a cross is cut into them;  salt, rosemary and olive oil added;  then roasted.  Too good!  I make them quite often.

As mentioned in my previous post, the smashed potato dish was the highlight.  Adding the labne (I use an organic one from Barambah Organics), while the potatoes were still hot allowed the creaminess to be soaked up where the flesh was exposed, and to coat the skin parts with a thick layer.  Mmmm….perfect on a rainy, chilly night.

smashed potatoes with labne

ingredients 

the quantity of kiphler potatoes, left whole and unpeeled (or other variety, if wish)

sea salt crystals

extra virgin cold-pressed olive oil

a decent scoop of labne (yoghurt cheese)

¼ tsp whole fennel seeds

preparation 

1.  Preheat oven to 200 degrees Celsius.  Line flat baking tray with baking paper.

2.  Boil potatoes in large pot of water until tender, but firm.  Don’t overcook as will fall apart.

3.  Arrange potatoes in one layer on the tray.  Make slits in each potato, one horizontally and 2 – 3 vertically (if kiphler).  Press down on each potato with a fork, so potato splits and separates.

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4.  Drizzle a little olive oil over each potato and generously sprinkle with salt.

5.  Roast potatoes in oven until brown, crusty and crispy, about 20 – 30 minutes, depending on your oven.

6.  Meanwhile, in a small bowl, combine labne, fennel seeds and a little olive oil (only if necessary).  Mix until a smooth paste forms.

7.  When potatoes are cooked and while still hot, stir through labne.  Serve at once.

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 Shared goodness from Donna

crunchy crusty crisp potatoes

19th June 2009

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The potato would have to be my favourite vegetable, particularly when roasted, crispy and crunchy.  Unfortunately most often, this requires loads of oil.  Experimenting with the enormous variety of potatoes out there, I discovered the best to produce crunchy, crispy wedges, with not a lot of oil, is half a kiphler potato.

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rosemary roasted kiphler potatoes

I always roast my potatoes or vegetables with this method, as it doesn’t require a lot of oil.  For potatoes to remain crispy, leave a space between.  Time will depend upon oven.

ingredients 

quantity of Kiphler potatoes, halved lengthways

generous splash of olive oil

good sea salt crystals (Maldon)

3 sprigs fresh rosemary, chopped in large bits

preparation 

1.  Preheat oven to 200C.  Line a flat tray with baking paper.

2.  Place potatoes in bowl, adding oil. Toss, then add salt and rosemary.

3.  Spread evenly, face down on tray, leaving space between.  Sprinkle a little more salt if required.

4.  Place in the oven; Halfway through, at about 15 – 20 min., turn potatoes over.  They should be brown on the bottom.  Bake for further 10 or so minutes until cooked.

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Sprinkle with extra sea salt and cracked black pepper if desired.  Serve with favourite dipping sauce or as a side dish.  I like to toss mine in a large bowl and scoop in a couple of tablespoons of labne (yoghurt cheese – Barambah organics is very good if from Queensland, or you can make your own by draining a good natural yoghurt through muslin over 2 days).

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Shared goodness from Donna

roasted cherry tomato

16th June 2009

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After last season’s disastrous tomato crop, this year I went overboard with my seed plantings.  And, of course, they all thrived, so I now have enormous crops of cherry and Roma cherry tomatoes. I have been going out each morning, patiently watching the bunches turn from apple-green, orange and finally to that deep, dark red that lets us all know there is true flavour inside. Thankfully the little treasures have not all chosen to ripen at once, so I have been able to pluck off the odd handful.

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Today’s picking was impressive, so after passing off some to my in-laws, a bunch was the highlight of this dish.  Roasted cherry tomatoes, zucchini, chiogga beetroot, fennel, sweet potato, roasted with fresh garden herbs and fetta, finished off with a basil and pine nut dressing. Pumpkin would have been better instead of the sweet potato, but I used mostly what came from the garden, with exception of sweet potato. Roasting the tomatoes brings out a stronger, intense flavour, and being so small they don’t smother the other vegetables.

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roasted cherry tomatoes & vegetable assortment with a basil & pine nut dressing

The amounts I have approximated, as I usually just throw in a handful/pinch/dash, so it is never quite the same each time. I always use a good extra virgin cold-pressed olive oil for my roasting and dressings. For this recipe, I used 1 zucchini, 1 sm. sweet potato, ¼ beetroot, ¼ fennel bulb – enough for 1 – 2.

ingredients 

Approx. 12 whole cherry tomatoes

Assorted vegetables, in chunks (zucchini, pumpkin, fennel, beetroot, sweet potato, whatever on hand)

Handful of whole fresh herbs (I used 5 sage leaves, 3 sprigs thyme and 2 sprigs rosemary)

generous splash of olive oil

Maldon or similar sea salt

100g feta, cubed

preparation 

1.  Preheat oven to 200C.

2.  Toss all vegetables in one layer in an ovenproof dish with the olive oil. Sprinkle with salt and add herbs.

3.  Bake for 30 – 40 min., stirring occasionally. Halfway through, add feta. Cook when veggies are tender and tomatoes are flattened.  If the bottom of dish begins to char, that’s fine.

4.  Serve with 2 – 3 tsp. of dressing drizzled over.  Sprinkle extra torn/whole basil leaves.

basil & pine nut dressing

1.  Toast approx. 2 tsp pine nuts in a small pan.

2.  Smash lightly in mortar and pestle with 5 torn basil leaves.

3.  Whisk in 1 tab. extra virgin olive oil, 2 tsp. balsamic vinegar, 1 tsp honey (mixed with a little hot water ).  Season with salt and freshly ground black pepper to taste.

Shared goodness from Donna

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