Cool change on the way

Cauliflower, pumpkin and pea korma Source: AdelaideNow

Make: Phase One Model: P 25 Date/Time: 2010:04:14 15:29:47 Source: AdelaideNow

Notebook magazine Source: AdelaideNow

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AS a cool change approaches, it's time to unearth carrots, parsnips and potatoes and transform other seasonal offerings from the vegetable patch into delicious and colourful creations.

As the chill descends on our nights, many slow cookers across Adelaide will soon be dusted off and switched to high.

They're a great invention for winter fare, especially for a busy family, but I still prefer the traditional method of cooking, even if it does take a little longer and create a bit more mess!

Something about the cold nights makes cooking a little more enjoyable often its as simple as opening the oven door after youve finished baking and letting the heat drift across the kitchen to warm you up!

I've started to stock up on the winter basics in preparation for some hearty dishes: lots of legumes dried and canned spices, rices, grains. At this time of year and as we get into May, root vegetables are in season.

 Those particularly good are carrot, turnip, sweet potato and parsnip; Ill be using them in a variety of dishes from sweet to savoury. They're remarkably versatile and can be used chopped, grated or finely sliced in soups, stews and curries.

To the vegetarians among you who bemoan another mushroom risotto, the Cauliflower, pumpkin and pea korma is a perfect antidote to predictable meat-free cuisines.

It's packed with earthy spices that not only taste great but are good for you too the health benefits of turmeric are thought to include anti-inflammatory and cancer-preventative properties, especially when combined with certain vegetables such as cauliflower and kale.

For a sweet and spicy end to your main meal or for your afternoon tea break the orange-and-spice-carrot cakes are perfect. They use two of the spices youll already have used in the korma cinnamon and ginger and are topped with a decadent cream-cheese icing and walnuts. 

Cauliflower, pumpkin and pea korma

Serves 4

Preparation time: 15 minutes

Cooking time: 40 minutes

 20g ghee or butter

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tbs finely grated ginger

1 tbs smoked paprika

2 tsp ground coriander

1 tsp ground turmeric

1 tsp ground cardamom

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground black pepper

1/2 tsp ground cloves

4 ripe tomatoes, coarsely chopped

1 head cauliflower, cut into florets

5 00g butternut pumpkin, peeled, seeded,

cut into 4cm pieces

1 cup (250ml) water

1 cup (250g) natural yoghurt

1 cup (150g) frozen peas

Toasted flaked almonds, to serve

Steamed basmati rice, to serve

1. Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, or 5 minutes or until lightly golden. Add the garlic, ginger, paprika, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves and cook, stirring, for 1-2 minutes or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes become pulpy.

2. Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Taste and season with salt and pepper.

3. Spoon the korma among serving bowls and sprinkle with almonds. Serve immediately with steamed rice, if desired.

Orange-and-spice carrot cakes

Makes 8

Preparation time: 15 minutes

 Cooking time: 25 minutes

1 orange, finely grated, juiced

4 eggs

1 cup (250ml) vegetable or nut oil

11/2 cups (300g) brown sugar

2 cups (300g) self-raising flour

2 tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1 cup (100g) walnuts, coarsely chopped

3 large carrots, peeled, coarsely grated

100g butter, softened

125g cream cheese, softened

1 tbs orange juice

11/2 cups (230g) icing sugar mixture

Walnuts, extra, to decorate

1. Preheat oven to 180C. Place eight 1-cup (250ml) capacity paper cases or pudding moulds on a baking tray. Whisk the orange rind and juice, eggs and oil in a jug until just combined. Sift the sugar,

flour, bicarbonate of soda, cinnamon, nutmeg and ginger into a large bowl. Add the egg mixture, walnuts and carrot and stir to combine. Spoon mixture evenly among the prepared pans. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

2. Meanwhile, use an electric mixer to beat the butter, cream cheese and orange juice in a medium bowl until light and fluffy. Gradually add the icing sugar and beat until well combined.

3. Spread the icing on the top of each cake and decorate with walnuts.