EXPERTS recipes to try

ADULT HELP REQUIRED

Portobellos With Chickpeas and Tahini

(Serves 2)

INGREDIENTS:

2 large portobello mushrooms (about 450g)

2 tablespoons plus 1 teaspoon extra-virgin olive oil divided

2 garlic cloves

2 teaspoons ground sumac

2 tablespoons fresh lemon juice

1/2 teaspoon fine sea salt, or more to taste

One can use no-salt added chickpeas, drained and rinsed

2 tablespoons tahini 1 tablespoon fresh thyme leaves 2

teaspoons sesame seeds 2

teaspoons sesame seeds

METHODS:

Position a rack in the middle of the oven and preheat to 220 degrees celcius.

Wipe the heads of the mushrooms with a damp paper towel. Cut out the stems, then place the mushrooms, gill side up, on a rimmed baking sheet.

Score the inside of each mushroom all over with the tip of a knife, to allow the oil to penetrate, then drizzle 1 tablespoon of the olive oil onto the mushrooms.

Using a mortar and pestle, crush the garlic, then pound in 1 tablespoon of the olive oil, plus the sumac, lemon juice and salt. (If you don’t have a mortar and pestle, you can finely chop or press the garlic, and make the paste in a bowl.)

Mash half of the chickpeas into the oil and garlic paste. Stir in the tahini, thyme, and half of both types of sesame seeds, if using. Taste, and season with more salt if needed.

Fill the mushrooms with the chickpea paste, then cover each with the remaining whole chickpeas.

Drizzle with the remaining 1 teaspoon of olive oil and scatter with the remaining sesame seeds. Bake for 20 or 30 minutes, until the mushrooms are just tender when pierced with a fork.

Serve warm.

Ceviche-Style Shrimp Cocktail With Green Grapes

(Serves 4)

INGREDIENTS:

450g medium shrimp, peeled and de-veined

1 cup seeded and diced English cucumber

1 cup (about 170g) halved green grapes

3 large scallions, thinly sliced, light green and white parts only

1 medium jalapeño chilli, seeded and finely chopped

1/2 cup fresh lime juice (from about 5 limes) 1

/4 teaspoon kosher salt

1/2 cup fresh coriander leaves

METHOD:

Bring a large pot of water to a boil and prepare a large bowl of ice water.

Cook the shrimp in the boiling water until they are just cooked through, 2 to 3 minutes.

Using a large slotted spoon or spider, transfer the shrimp to the ice bath to cool completely, then drain well.

Chop each shrimp into three pieces.

Transfer the shrimp to a large bowl and add the cucumber, grapes, scallions and jalapeño. Season with the lime juice and salt and toss to combine.

Cover and refrigerate for 1 hour, stirring every 20 minutes.

Add the coriander just before serving and toss to combine. Serve cold.

French toast and banana breakfast skewers with whipped yoghurt

INGREDIENTS:

80g mascarpone cheese

100g low fat yoghurt

25ml honey

Pinch of ground cinnamon

2 large eggs

Small pinch of salt

50ml low fat milk

2.5ml vanilla essence

4 slices brown bread, crusts removed

10ml olive oil

2 bananas

Berries in season (blueberries, raspberries, Strawberries)

4 bamboo skewers

METHOD:

Place the mascarpone cheese, yoghurt, 20ml of the honey and a pinch of cinnamon in a small bowl and beat with an electric beater until whipped and thick.

Spoon into a small bowl and place in the fridge for about 30 minutes. Whisk the eggs, pinch of salt, milk and the vanilla essence together in a small bowl.

Heat half of the olive oil in a non-stick saucepan on medium heat. Dip 2 slices of bread in the egg mixture, remove and place in the hot pan. Turn occasionally with a spatula (or use 2 forks). Fry until cooked and browned on both sides. Place on paper towel to drain any excess oil. Cook the remaining bread in the rest of the olive oil.

Cut each slice of French toast in 4 and thread them onto the skewers, alternating with slices of banana, blueberries and/or raspberries. You can make up your own combinations. Place four skewers on a plate (grouped as pairs) and drizzle with the rest of the honey.

Serve with the whipped yoghurt on the side. Garnish with more fresh berries. | Christine Capendale

Barbecue Sweet Potato Tortizzas

(Serves 4)

INGREDIENTS:

2 medium sweet potatoes (680g total), scrubbed and pierced several times with a knife

4 (20cm) flour tortillas

3/4 cup store-bought barbecue sauce

1/2 small red onion (60g), thinly sliced

1 small yellow or orange bell pepper (170g), stemmed, seeded and thinly sliced

1 cup (85g) thinly sliced mushrooms, preferably a tender variety such as maitake or oyster

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

Chopped fresh coriander or flat-leaf parsley, for garnish

METHOD:

Position a rack in the middle of the oven and preheat to 200 degrees.

Microwave the sweet potatoes on HIGH for 2 minutes. Transfer them to a rimmed baking sheet and roast for about 30 minutes, or until soft when pierced with a skewer or fork. Transfer the potatoes to a bowl and leave the oven on. When the potatoes are cool enough to handle, peel and mash them with a fork.

Lay two of the tortillas on the counter-top and divide the mashed sweet potato evenly between them, smearing to coat each from edge to edge. Top with the remaining two tortillas.

Divide the barbecue sauce between them, again spreading to coat the tops of each from edge to edge (so the edges don’t curl when baking). Layer on the onion, followed by the bell peppers, and finish with the mushrooms. Drizzle 1 teaspoon of the olive oil over each stack.

Drizzle the baking sheet that you used for the sweet potatoes with the remaining 2 tablespoons of the olive oil.

Transfer the tortilla stacks to the baking sheet, and bake for about 25 minutes, or until the mushrooms collapse and are tender and the tortillas are lightly browned and crisp on the bottom.

Top the tortizzas with coriander or parsley, cut into wedges and serve hot.