Sometimes leftovers are wonderful things. This spinach pie is a product of just that.

Brown Rice Crust
(Adapted from Vitamix)

2 cups (390gms) of cooked brown rice, cooled
1 egg
salt and pepper

Spinach & Ricotta Filling

2/ 3 cup (100gms) french shallots or 1 medium brown onion, chopped
1 clove garlic, crushed
1 bunch silverbeet/spinach, white stem removed and roughly chopped
2 eggs, lightly beaten
400gms ricotta
½ cup parmesan cheese
½ cup dill chopped roughly
½ cup mint
salt and pepper to season

For Crust:

Preheat an oven to 185 degrees celcius
Lightly grease a 23cm (9 inch) pie pan with olive oil
Mix cooked brown rice, eggs and salt and pepper together in a medium size bowl
Press into the prepared pan
Bake for 10 minutes in preheated oven
Remove from the oven and let rest until filling is ready

For Filling:

Heat a large non stick frypan over a medium heat
Cook the shallots until caramelised (browned)
Add the crushed garlic and stir well
Reduce the heat slightly and add the chopped spinach
Place a piece of foil over the pan to help the spinach sweat down (approx 10 mins)
Meanwhile mix the ricotta, cheese, dill, mint and eggs together in a medium size bowl
When the spinach has wilted, allow to cool slightly before adding to the ricotta mix
Stir well to incorporate
Season with salt and pepper and spoon the mixture into the prepared brown rice crust
Bake in a preheated oven for approximately 30 mins or until set and top is nicely browned.

Fresh Walnuts from Tasmania were the inspiration behind this post. I jumped out of my skin when I spied a bag full at Farmer Bills market stall at the Caloundra Country Markets last weekend. "I'll take a bag full thanks", I advised the stall holder. Home I came and prised one, two, three (lost count after that) open before chopping and sprinkling them on my oats I had soaked before heading to the market. One of my favourite ways to enjoy walnuts is on a piece of roasted sweet potato spread lightly with honey and sprinkled with walnuts. I often eat this for morning or afternoon tea and the word on the street is that eating a handful of walnuts (approx six halves) before eating a meal not only gives you a dose of good fat but also assists with slowing down the emptying of the stomach meaning you feel full for longer and supposedly want to eat less. Lets hope, but if that doesn't work feel satisfied to know that your skin will benefit instead....


In the coming days I will have a walnut based raw treat that comes together in minutes and makes a great snack for the kids, lunchbox addition or healthy treat for morning tea at the office. But for now take a peek at the Vegetarian Rolls below for some more walnut inspiration.



Walnut Vegetarian Rolls
Serves 4

1 medium carrot, roughly chopped
50 gms walnuts

60 gms cooked sweet potato
Corn from one cobb
1/2 cup tasty cheese
1/4 cup cooked quinoa (could use uncooked oats instead)
1 T wholegrain mustard
2 eggs
1/2 cup loosely packed fresh coriander
Salt and Pepper to season

2 sheets puff pastry (Borgs Organic)
1 egg lightly beaten to wash

Preheat over to 185 degrees celcius
Line a tray with baking paper and then take the pastry out of the freezer to thaw
Place the carrots and walnuts into the bowl of a food processor and pulse until finely chopped
Add the remaining ingredients and mix until you reach a consistency you like (I like to leave a few chunks in mine rather than pureeing until smooth)
Divide the mixture into two portions

Take a sheet of pasty and spoon one portion of the mix onto the pastry approximately 5 cm from the edge
Shape the mixture into a sausage shape using your hands or a spoon.
Peel the pastry away from the plastic backing and fold the bottom edge over the mixture rolling it to seal like a sausage roll. (you can keep rolling until all the pastry is used or roll and seal then cut the remaining pastry off)
Repeat with the remaining mixture

Brush the rolls with egg wash and then using a sharp knife make little slits in the top of the pastry straight across or crossways approximately 5 cm apart
Place rolls on prepared trays ensuring they are apart and bake for 20 – 25 minutes until pastry is puffy and golden and the mixture is cooked through.

Is there anything more simple, easy and delicious than a stack of veges grilled and piled high on a plate with layers of salty haloumi and a drizzle of pesto? Mmmmmmm! - I could eat this every day.

Before you go out and buy any specific ingredients take a look in your pantry and see what veges you already have as it really is the type of dish that you can mix and match with. I have added mushrooms, red onions and brocolli into the mix before and have also used roasted sweet potato instead of pumpkin. Get creative with it and make your own version. Add some lemon juice, zest, garlic, salt and pepper to the cooked eggplant and zuchinni whilst warm for some extra zing. Sprinkle the pumpkin with some chilli flakes for a bit of bite. You really can't go wrong if you keep it simple and I have listed some suggestions below so you can use up any leftover vegetables you might have as well which are not quite as yummy but none the less tasty and health promoting. Enjoy!


A Simple Vegetable Stack
Serves 2 – 4

Pumpkin – ½ medium cut into slices approx 3cm thick, roasted at 185 degrees ceclius for approx 20 mins or until tender. Brush or spray lightly with olive oil prior to roasting

Red Capsicum – 2 medium roasted. Take a look at these guidelines then slice each capsicum into strips

Eggplant – 1 large cut into discs approx 2cm (½ inch) thick, lightly sprayed with olive oil and grilled for approx 3 – 4 mins or until tender

Zucchini – 3 medium cut lenthways approx 2 cm (1/2 inch) thick, lightly sprayed with olive oil and grilled for approx 3 – 4 mins or until tender

Haloumi – 1 block cut into 2 cm (1/2 inch) thick slices and grilled until brown and gently crisp

To Prepare:

Grill the vegetables as above. Start with the pumpkin, capsicum then grill the eggplant and zuchinni. If you have a bbq grill the eggplant and zucchini can be done on there all at one time.

Keep the cooked veges warm by placing them on a tray covered with foil until ready to serve.

Lastly, cook the haloumi just before serving as it takes no time at all in a pre heated pan over a medium heat.

To assemble, place layers of pumpkin, eggplant, zucchini and strips of capsicum on top of one another, then add a layer of haloumi and repeat if not to high adding another layer of haloumi on top alongside some greens and a drizzle of pesto.

There are no rules other than ensuring there is a good base to support the layering. I often fold the layers of zuchinni and eggplant over on the ends to keep it looking neat.

Use Goats cheese instead of haloumi if you prefer.
Add a splash of balsamic if you wish.

I never worry if I have leftover vegetables either. If you do then you can use them in the following ways:

Warm them for breakfast the next morning and top with a poached egg

Use them in a sandwich alongside some seasoned ricotta or creamed cheese

As a snack with hummus or guacamole

In a salad , stirfry or mixed them through some cooked quinoa with lemon juice, salt, pepper, fetta and a couple good handfuls of fresh herbs.