Adapted from Modern Classics 1 by Donna Hay

Serves 4, with leftovers

Ingredients:

• 2kg butternut or other sweet pumpkin
• Macadamia or Olive Oil
• 2L chicken or vegetable stock
• 3-4 tablespoons maple syrup
• 2 teaspoons Dijon Mustard (optional)
• Salt and Pepper

Method:

• Preheat the oven to 200°C (390°F)
• Chop the pumpkin into 1 inch thick slices, discard the seeds and peel the skin with a potato peeler. Arrange in a baking dish, brush with macadamia or olive oil and sprinkle with salt and pepper. Roast for 1 hour, or until pumpkin is cooked through. Allow to cool for 15 minutes.
• In a food processor, place about a third of the roast pumpkin with ½ cup of stock and pulse until smooth. Place the puree into a large pot and repeat twice with the rest of the pumpkin.
• Add the rest of the stock, the maple syrup and the mustard (if using) to the pot, and bring to the boil slowly on low heat. Season with salt and pepper to taste.
• Serve in bowls or mugs with fresh crusty bread.

many thanks to Lisa from Spicy Icecream

Adapted from Donna Hay Magazine

Makes 2

Ingredients:

• 1/3 cup espresso coffee
• 1/3 cup caster sugar
• 1 small pear, cut into 2 x 2cm slices, peel and seeds removed
• 2 tablespoons milk
• 2 teaspoons powdered gelatine
• 1 cup pouring cream
• 1 cup milk, extra
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract

Method:

• Place the coffee and caster sugar in a small saucepan over low heat and stir to dissolve the sugar. Add the pear slices and cook for 10-15 minutes or until tender and the syrup has thickened slightly
• Place the pears on the base of 2 x 1 ¼ cup lightly greased ramekins. Pour the syrup evenly over them and allow to cool.
• Place the gelatine and milk in a small bowl. Stir to combine and allow to stand for 2-3 minutes until the gelatine has dissolved.
• Place the cream, extra milk, brown sugar and vanilla in a saucepan over medium heat and bring to the boil. Remove from the heat, add the gelatine and whisk to combine. Set aside to cool.
• Pour the cream mixture over the pears and syrup. Refrigerate for 4-6 hours over overnight. Invert into shallow bowls to serve.

many thanks to Lisa from Spicy Icecream

Ingredients:

• 500mL olive oil
• 250mL extra virgin olive oil
• 4 large globe artichokes
• 4 sprigs thyme
• small handful sage leaves
• 2 lemons
• 200mL dry white wine
• 1kg broad beans, unpodded
• 8 baby leeks
• 2 handfuls flat leaf parsley
• 2C garlic
• large handful sourdough breadcrumbs

Method:

• Combine oils, thyme, sage, juice and zest of one lemon and wine in a flame proof casserole dish and season.
• To prepare artichokes peel off the dark outer leaves until you reach the pale yellow ones. Trim 2cm from the top of the bud, I found a bread knife works a treat. Rub the cut surfaces of the artichokes with a cut lemon. Trim off the stem so that the bottom of the flower sits flat and submerge in the oil mixture immediately. If the oil is not deep enough to cover the artichokes turn them frequently so they are protected from the air.
• Peel the stem until you have the white centre core which looks something like a white asparagus and trim the bottom. Submerge this quickly in the oil. Repeat with the remaining artichokes.
• Simmer over low heat 25mins or until stems are tender, remove stems, then simmer for another 20-25mins or until the hearts are also tender. Remove from the oil and allow to cool. Reserve cooking oil. When cool enough to handle, part the centre leaves of the flower and remove the hairy choke with a teaspoon.
• For the salad, blanch the beans and leeks for 2 mins in salted water and drain and refresh in a bowl of cold water. Double peel the broad beans discarding pods. Cut leeks in half lengthwise. Heat 1/4C cooking oil from the artichokes over a medium heat in medium frypan and saute for 5-10 mins or until tender. Season to taste.
• For the gremolata, chop the garlic, parsley and zest of the other lemon together until fine. heat another two tablespoons cooking oil in a frypan and fry breadcrumbs over medium heat until golden and crispy. Drain on paper towel.
• To assemble the dish, divide gremolata between the artichokes and stuff between the leaves opening it out so it looks more like a pretty flower. Divide leek and beans between four plates. Top with artichoke flowers and stems and serve sprinkled with breadcrumbs.

many thanks to  StoneSoup

Adapted from Gourmet Traveller

Serves 8

Ingredients:

• 2/3 cup espresso
• ½ cup Frangelico liqueur
• ¾ cup caster sugar
• 4 dried figs, halved
• 5 eggs
• 1½ cups milk
• 1 vanilla bean, split and seeds scraped
• 220g dark chocolate, finely chopped
• ½ cup pouring cream
• 125g hazelnuts, coarsely chopped

Method:

• Combine espressp, Frangelico and ½ cup caster sugar in a saucepan over medium-high heat. Bring to the boil, stirring until sugar is dissolved. Add figs, then simmer over low heat until figs are soft. Cool, remove figs and refrigerate the syrup. Coarsely chop figs and set aside.
• Whisk eggs and remaining sugar until pale. Combine milk and vanilla bean and seeds in a small saucepan. Bring just to the boil over high heat, and then pour slowly over egg mixture, whisking continuously until combined. Place bowl over a saucepan of simmering water and whisk until thick. Remove from heat and place over a bowl of iced water to cool.
• Melt chocolate, cool to room temperature and then whisk into the egg mixture. Set aside.
• In a separate bowl, whisk cream until soft peaks form, then gently fold into chocolate mixture. Fold through hazelnuts and figs and pour into a greased, baking paper lined loaf pan. Cover with plastic wrap and freeze overnight. Slice with a hot, dry knife and serve drizzled with syrup.

many thanks to Lisa from Spicy Icecream

serves 6-8 as part of a shared meal

Ingredients:

• 1 large onion, peeled & diced
• 2T vegetable oil
• 2 bunches large beetroot (approx 900g)
• 3 sprigs fresh curry leaves
• 6 large green chillies, halved lengthwise
• 1T ground dried coriander
• 2t sugar
• 1/4C red wine vinegar
• 350mL coconut milk

Method:

• Trim beets and scrub well.
• Cut off any scanky bits of beet and cut each into 6-8 wedges.
• Place oil in a large saucepan over a medium heat.
• Add onion and cook for approx 10mins stirring frequently or until onion has softened.
• Add prepared beets, curry leaves, chillies and coriander and fry for a few more minutes.
• Season with sugar and red wine vinegar and add coconut milk and enough water to make a creamy sauce.
• Bring to a simmer and then cook covered for 40min to 1 hour or until beetroot is tender and everything has a lovely regal purple hue.

many thanks to  StoneSoup