Term 2 Week 3 Recipes

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!