Roasted pumpkin, rocket and fetta frittata
http://www.taste.com.au/recipes/
 
Make this frittata for a light and quick meal.
15 minutes to prep
 55 minutes to cook
4 Servings
Ingredients

• 1/2 quantity Smoky roast pumpkin (see recipe below)
• 100g baby rocket
• 1 small red onion, thinly sliced
• 100g Lemnos Full Cream Fetta, crumbled
• 1/3 cup grated pizza cheese
• 8 eggs
• 3/4 cup pure cream
• 100g mixed salad leaves
• 250g cherry tomatoes, halved
• 1 Lebanese cucumber, cut into thin ribbons
• 1/4 cup balsamic dressing

Step 1
Preheat oven to 180C/160C fan-forced. Grease a 20cm square (base) cake pan. Line base and sides with baking paper.
 Step 2
Layer pumpkin, rocket, onion and fetta in pan. Sprinkle top with pizza cheese.
 Step 3
Whisk eggs and cream together in a large jug. Season with salt and pepper. Pour into pan. Place pan on a baking tray. Bake for 55 minutes or until browned and just set.
 Step 4
Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine.
 Step 5
Stand frittata in pan for 5 minutes. Carefully remove from pan. Cut into pieces and serve with salad.


Smoky roast pumpkin
 
This smoky pumpkin recipe is a great side dish to add to any meal.
 15 minutes to prep
40 minutes to cook
 Makes  4 cups
Ingredients

• 1.5kg jap pumpkin, peeled, cut into 3cm pieces
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

 Method
Step 1
Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Place pumpkin, paprika and oil in a bowl. Season with salt and pepper. Toss to coat.
 Step 2
Arrange pumpkin mixture, in a single layer, on prepared tray. Roast for 35 to 40 minutes or until pumpkin is golden and tender.
 


Rhubarb bread and butter pudding
http://www.sbs.com.au/food/recipes/

Ingredients

• 1 bunch rhubarb, trimmed
• ½ cup (110g) brown sugar
• 10 slices white bread, crusts removed, buttered
• 3 eggs
• ½ cup (110g) caster sugar
• 1 cup (250ml) milk
• 1 cup (250ml) cream
• 1 teaspoon vanilla extract
• icing sugar, to dust

Instructions

1. Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.
2. Preheat oven to 180°C or 160°C fan. Grease a 6-cup ovenproof dish.
3. Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.
4. Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.
   

Pumpkin Burgers
Stephanie Alexander Kitchen/Garden resource
Ingredients:
1 kg pumpkin, diced into 1–2 cm cubes
(to provide 750 g chopped pumpkin)

4 tbsp olive oil
2 onions, peeled and finely diced
4 garlic cloves, peeled and finely chopped
2 × 400 g tins lentils, drained and rinsed
1 cup pepitas and/or sunflower seeds, dry-roasted

250 g ricotta
2 cups breadcrumbs
2 large handfuls of basil, chopped
½ cup parmesan, finely grated
salt, to taste
pepper, to taste
1½ cups instant polenta
What to do:

1. Preheat the oven to 180°C.
2. Prepare the ingredients based on the instructions in the ingredients list.
3. Lightly toss the pumpkin in 1 tbsp olive oil and roast for 20 minutes until tender.
4. Heat the medium frying pan, add 1 tbsp olive oil and cook the onions, then add
the garlic and cook until soft.
5. Once the pumpkin is cooked, mash it in the large bowl with the potato masher.
6. Add lentils, onions, garlic, seeds, ricotta, breadcrumbs, basil, parmesan, salt and
pepper to the mashed pumpkin. Mix to combine.
7. Scatter polenta over a large plate.
8. Shape the patties. Use ¼ cup of mixture per patty.
9. Roll the patties in polenta to coat them.
10. Heat two large frying pans over a medium heat with 1 tbsp. of olive oil in each.
11. Shallow-fry the patties until golden, then drain on a baking tray lined with kitchen paper.



Chocolate Zucchini Cake

• Prep Time: 10 mins
  
• Total Time: 1 hr
• Serves: 12, Yield: 1 cake

About This Recipe
This is Jackie French's (Australian writer/TV personality/gardener) recipe.

Ingredients

• • 185 g unsalted butter
  • 1 cup raw sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour ( I used a mix of 1/2 cup white flour & 1 cup wholemeal)
  • 1 1/2 cups grated zucchini
  • 2 teaspoons grated orange rind
  • 1/4 cup cocoa
  • 3/4 cup milk ( I used vanilla soy milk, So Good brand)

Directions

1. Preheat oven to 200 degrees Celsius.
2. Grease and lightly flour a round cake tin (I used a bundt tin).
3. Cream butter and sugar together in a large bowl till light and creamy, then beat in eggs one at a time.
4. Sift flour and cocoa together.
5. Fold half the flour mix, half the zucchini& orange rind and half the milk into the creamed mixture, and mix till just combined.
6. Repeat with remaining ingredients, and again mix till just combined.
7. Place mixture into prepared cake tin.
8. Bake for 50 minutes, or until cake is firm to touch and springs back when pressed by finger.
9. Cool for 5 minutes in tin, then turn out onto cake rack to cool.
10. Ice as required or simply enjoy as is.
11. Delicious!