Mum’s Vegetable Square This useful recipe can be made


with canned, leftover cooked vegetables, and/or ‘purpose cooked’ vegetables. The pesto and parmesan cheese ensure a good, interesting flavor, even when mild-flavored vegetables are used. 3 cups cooked drained vegetables – e.g. asparagus, cauliflower, green beans, broccoli, corn, spin- ach, pumpkin, or mushrooms 4 large eggs ¾ cup low-fat or regular sour cream


6 tablespoons Parmesan 3 tablespoons basil pesto 3 tablespoons couscous or dry bread- crumbs


2 tomatoes, optional


about ½ cup grated cheddar cheese salt as needed Cook raw vegetables in a small


amount of salted water until just tender, then drain thoroughly, in a sieve. If vegetables are cooked without salt, add ½ teaspoon salt to egg mixture. Cut cooked vegetables into ½-inch cubes. In a bowl whisk together eggs, sour cream, Parmesan and pesto. Lightly butter an 8x8 inch baking pan. Sprinkle base with couscous, add vegetables then pour in egg mixture shaking pan gently so liquid surrounds vegetables. Sprinkle with grated cheese. Bake in preheated oven 350°F for 30 minutes or until golden brown and the centre feels firm. Leave for a few minutes before cutting into serving sized pieces. Makes 4 large servings.


Chili-Mint Sauce


3 tablespoons rice wine vinegar 1 tablespoon sugar 1 tablespoon flavorless oil 2 teaspoons fish sauce juice and finely grated rind of 1 small lime


2 minced red chilies 20 fresh mint leaves


1 spring onion - finely chopped In a clean screw-top jar shake first 6


ingredients together. Stand for at least 1 hour or up to 24 hours in the fridge. At serving time, pour boiling water over mint leaves, drain and chill under cold water. Drain and chop finely. Mix into sauce with spring onion.


(206) 632-4462 1900 N. Northlake Way, Seattle, WA. 98103 48° NORTH, DECEMBER 2011 PAGE 35


2 tablespoons cocoa 1 teaspoon cinnamon 2 oz dark chocolate - chopped ½ cup honey ½ cup sugar Preheat oven to 300°F.


(Mum’s Vegetable Square) Panforte


It was fun to bake this dense, rich


Italian cake to take sailing. It keeps for weeks in a sealed container and is generally served in very thin slices with cups of tea in the afternoon or with a wee dram after dinner. 1 cup almonds – toasted and very roughly chopped 1 cup hazelnuts – toasted, skinned and halved 2½ cups of combined dried fruit, e.g. mixed peel, raisins, and chopped figs ⅔ cup plain flour


Thoroughly grease an 8-inch round cake pan, preferably shallow and with a removable bottom or line it with baking paper. Combine nuts and fruit and mix with flour, cocoa and cinnamon. Boil honey and sugar in a saucepan until it reaches ‘soft ball stage’ (a small amount of


hot syrup dropped into a glass of cold water should then mould into a soft ball between your fingers). Add chocolate and stir until melted and mixture is smooth. Pour into dry ingredients and quickly stir until combined. Press into pan and bake 35 minutes or until set. When cool dust liberally with icing sugar.


This month Amanda enjoys an early


Christmas with family in New Zealand before flying home for her true winter Christmas on San Juan Island. Details on www.mahina.com


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