Method:
Finely julienne carrot and capsicum thinly slice spring onion. In a bowl combine carrots, capsicum, spring onions, bean shoots, ketchup manis, sweet chilli and lime juice. Mix until completely covered in sauce. Sit for ½ hour.
Soak rice paper sheets in warm water until soft. Place on a tea towel to absorb any excess water and place 1/8 of the filling in the rice paper roll, 2 coriander stalks and a few pickled ginger slices. Fold over the top of the rice paper and then bring the sides together and continue rolling. Continue and roll the rest of the rice paper rolls. Serve with sweet chilli sauce.
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ROASTED PUMPKIN CURRY WITH CORIANDER, ONIONS AND TOASTED ALMONDS.
Ingredients:
1 small pumpkin,
3 onions (diced),
600mls coconut cream,
5 tbls curry paste,
2 tbls crushed garlic,
2 tbls crushed ginger,
toasted almonds.

Method:
Peel and cut pumpkin into large chunks. Place in a tray drizzled with salt and olive oil. Roast in 180 C° oven for 1 hour. In a large frying pan sauté diced onions, garlic, ginger and curry paste for 5 mins. Add the roasted pumpkin chunks and coconut cream bring to the boil and reduce heat and simmer for 20 mins. Season with salt and pepper, garnish with coriander and toasted almonds when served in a bowl.
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TURMERIC RICE WITH RED ONION
Ingredients:
1½ cups basmati rice,
1 red onion,
2 tsp turmeric,
2 ¾ cups water.

Method:
Finely dice one onion, heat oil in a pot and sauté for 4 mins. Add turmeric and cook for a further 2 mins stirring constantly. Add the rice, water and salt and bring to the boil. Reduce heat and simmer for 3 mins. Cover the pot with a lid and turn off heat, leaving the pot on the stove. Leave for ½ hour not removing the lid. Fluff the rice with a fork before serving in a bowl.
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STIR FRY BROCCOLI, ZUCCHINI & SNOW PEAS
Ingredients:
400g broccoli,
200g snow peas,
2 zucchinis,
sesame oil,
salt,
pepper,
olive oil.

Method:
Wash and slice zucchini on an angle into 1 cm thickness. Cut broccoli into flowerets. Top and tail snow peas. In large frying pan heat olive oil, sesame oil until smoking, then add the 3 vegetables and sauté until cooked it takes about 4 mins. Be careful not to over cook the vegetables. Season with salt and pepper and serve in a bowl to go with the curry and rice.
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For dessert make up a fruit platter of fruits that are in season. It is also nice to have dried fruits on the platter with some walnuts or some macadamia nuts. It is really up to you.

This dinner for 4 is totally wheat free and gluten free.

Taken from Animals Matter, broadcast on channel 31 Melbourne 2005. http://www.animalsmatter.com.au/

Duration : 0:3:23

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Duration : 0:0:27

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Expert: Matt Senatore
Bio: Matt Senatore is a record producer, songwriter, caterer, and cook.
Filmmaker: matt senatore

Duration : 0:2:16

[youtube qKW6WcJIaWQ]

Note: If you do not feel comfortable with the deep frying process, please do not try this recipe. Hot oil is very dangerous.

Ingredients:

1 cup self-rising flour
1 egg, well beaten
1 cup milk
1/4 cup vegetable oil
large zucchini, washed, and cut into rounds
2 inches of cooking oil in a deep fryer or pot on the stove (I used peanut oil.)

In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your zucchini rounds prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip pepper pieces in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several rounds at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all pieces are fried and removed, pat the upper side to remove any further excess oil. Now, place the Battered Deep-Fried Zucchini Rounds on a nice serving dish, and serve with Surfin’ Seafood tail Sauce or ketchup. Terrific!!!

Duration : 0:4:9

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Expert: Amanda Pearson
Bio: Amanda Pearson is skilled at preparing delicious and healthy vegetarian dishes.
Filmmaker: Michelle Kohrs

Duration : 0:1:31

[youtube eW9tkzUTiP4]

This recipe serves 6-8 as a first course and 4 as a meal (piatto unico)

Although this recipe is specifically for risotto with zucchini and blossoms, the technique is pretty much universal and can translate to other kinds of risotto.

Equipment: non-stick, round bottomed pan, wooden spoon or other appropriate stirring utensil, medium size sauce pan, ladle

Ingredients:
3 tablespoons butter
3 tablespoons olive oil
2 small red onions–diced
2 cloves garlic—finely diced
8 very small zucchini with their blossoms
2 ½ cups carnarolo or other risotto rice
2 liters of broth (homemade or from good quality cubes)
2 glasses white wine
3 ounces gorgonzola dolce
3 ounces mascarpone
freshly grated black pepper

Slice zucchini and set aside

Remove stamens from flowers; tear the flowers into strips. Set aside

Bring broth to a boil and reduce flame to lowest.

In non-stick sauté pan over medium low heat melt butter with olive oil. Sauté onions and garlic until transluscent. Add dry rice to pan and toast briefly—2-3 minutes. Pour in white wine and stir almost constantly until wine is absorbed. Add zucchini slices and sauté for a minute or two. Add a ladle full of broth and cook until it is absorbed, then repeat this process until rice becomes enlarged, slightly creamy and moderately tender (start tasting it at about 15 minutes from addition of the first liquid). The rice is ususally al punto giusto in 18-22 minutes.

Now stir in the gorgonzola, mascarpone, and most of the blossoms. Reserve just a few pieces to decorate the plates. Cover the risotto for a minute or two and serve with a bit of freshly grated black pepper, placing the pieces of blossoms on top of each serving.

Note: If you don’t have a non-stick, round bottomed pan available you can certainly prepare risotto in any good quality sauté pan, but it will require absolutely constant stirring rather than almost constant stirring.

Duration : 0:2:54

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Duration : 0:0:17

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Expert: Carolyn Saylors
Bio: Carolyn Saylors has been a professional homemaker and cook for almost 40 years.
Filmmaker: kyle saylors

Duration : 0:0:53

[youtube oBUFX2fytwg]

BECOME A FAN ON FACEBOOK!
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Apple Slice is a delicious, quick and easy recipe. An Australian favourite, this slice can be made with a minimum of fuss and enjoyed by all! Serve cold or warm with ice cream, fresh fruit or just by itself – try it now!

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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:

2x 340g Packets of Generic Cake Mix (Vanilla or Butter Cake Mix)
1 Cup of Melted Butter or Margarine
1 Large Can of Pie Apples (800g)
2 Cups of Sour Cream

Preperation Time: 5 minutes
Cooking Time: 30 Minutes

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a converstion chart if using Imperial)

Music by Kevin McLeod (Used with Permission)
http://incompetech.com

Duration : 0:3:47

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