Rice Cake with Veggies and Mozza
- 340g risotto rice (I used arborio rice)
- 2 – 3 zucchini, diced
- 10 – 12 asparagus spears, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 1 clove garlic, finely chopped
- fresh thyme
- 200g goat mozzarella
- 100g turkey sausage (optional, chorizo would be good here as would smoked salmon)
- 30g fresh parmesan, grated
- oil and/or ghee
Cook the rice until al dente; drain any remaining liquid – I made mine with vegan stock. Slowly cook the veggies and turkey sausage with some thyme in olive oil, until they are softened.
Grease an oven dish, dust with cornmeal. Press half the rice into the bottom, add the veggie mixture, layer with mozza and top with the other half of the rice. Brush lightly with olive oil and bake in oven preheated to 200 degrees celsius for approximately 20 minutes, adding a sprinkling of grated parmesan for the last couple of minutes and allow to nicely brown.
The parmesan cheese would be nice mixed into the rice prior to pressing the rice into the oven proof pan. Using a springform pan allowed for a nice presentation and easy removal of the cake from the pan.
While making the rice cake, I stopped for a bit of afternoon tea. A nice earl grey green tea with a bit of honey. I like the pairing of my mom’s spode tea pot with my 1980’s IWD cup. The tea was lovely.
Chickpeas with Dates
- 25ml oil
- 1 onion, chopped
- 5ml ground cumin
- 5ml ground coriander
- 1ml cayenne pepper
- 1ml salt
- 1ml black pepper
- 540ml chickpeas
- 25ml thin lemon skin strips
- 3 plum tomatoes, chopped
- 250ml pitted dates, chopped
- 15ml lemon juice
Heat oil over medium heat in a large fry pan. Fry onion and spices until soft and golden, about 8 minutes.
Add chickpeas and half the lemon skin. Fry until chickpeas begin to colour, about 5 minutes.
Add tomatoes and dates; simmer until soft and hot, about 5 minutes. Stir in lemon juice and sprinkle with remaining lemon skin.