NW Magazine – July 29, 2019

Serves:^4

Prep+cook:^45 mins

Ingredients

• 10gdriedporcini
  mushrooms
  
  
  • ½cupboilingwater
  
  
  • 200gbuttonmushrooms
  
  
  • 2 tbspoliveoil
    
    
    • 1 mediumonion,
      choppedfinely
    
    
    • 1 flatmushroom,
      choppedcoarsely
    
    
    • 2 garliccloves,crushed
      
      
      • 1 cupquinoa,rinsed
      
      
      • 1.25litresgluten-free
        vegetablestock
      
      
      • 1 sprigthyme
        
        
        • 100gcavolonero,
          slicedthinly
        
        
        • 120ggoat’scheese,
          crumbled
          
          
          • ⅓cupfinelygrated
            parmesan
          
          
          
          
        
        
        
        
      
      
      
      
    
    
    
    
  
  
  
  

Method

1.Placetheporcini

mushroomsinaheatproof

bowlwiththeboiling

water.Stand^5 mins.

2.Meanwhile,cuthalf

thebuttonmushrooms

inhalf,leaveremaining

whole.Heatoilina

medium frying pan over

mediumheat,cookonion,

stirring, 3 minsoruntil

soft.Addflatandbutton

mushrooms,cook,stirring,

3 minsoruntilbrowned

andtender.Addgarlic,

cook,stirring,^1 minor

untilfragrant.

3.Stirinquinoa,stockand

thyme.Removeporcini

mushroomsfromwater

(reservethesoaking

liquid),chopcoarsely.Add

porciniandsoakingliquid

topan,bringtotheboil.

Reduceheattolow,cook

20 minsuntilliquidis

absorbedandquinoais

tender.Discardthyme.

Addcavolonero,stiruntil

wilted.Removepanfrom

heat,stiringoat’scheese

andhalftheparmesan.

4.Serverisottotopped

withremainingparmesan.

Seasonwithpepper.

Mushroom &

quinoa risotto

Serves:^4

Prep+cook:^40 mins

Ingredients

• 8 largezucchini
  
  
  • 2 cupsfirmlypacked
    basilleaves
    
    
    • 2 garliccloves,chopped
    
    
    • ¼cuppinenuts,toasted
      
      
      • ½cupfinelygrated
        parmesan
        
        
        • 1 tbspextravirginoliveoil
          -^1 mediumavocado,
          chopped
          
          
          • 50gbabyrocketleaves
          
          
          • 1 tspfinelygrated
            lemonrind
            
            
            • 2 tbsplemonjuice
              -^2 tbspfinelygrated
              parmesan,extra
              -^2 tbsppinenuts,toasted,
              extra
              
              
              • 2 tbspfreshbaby basil
                leaves,extra
              
              
              
              
            
            
            
            
          
          
          
          
        
        
        
        
      
      
      
      
    
    
    
    
  
  
  
  

Method

1.Usingavegetable

spiraliser,cutzucchini

into thick noodles. Place

zucchiniinalargesteamer

orcolanderoveralarge

panofsimmeringwater,

ensuringthebaseofthe

steamerisnottouchingthe

water.Cover,steam^2 mins

oruntilzucchiniisjust

tender(donotovercook

oritwillfallapart).

2.Blendorprocessbasil,

garlic,pinenuts,parmesan

andoiluntilsmooth.Add

avocado,processuntil

smooth.Season.

3.Tosszucchiniwithhalf

theavocadopesto.Serve

zucchinipastatoppedwith

rocket,rind,juice,extra

parmesan,remainingpesto,

extrapinenutsand extra

basilleaves.

Zucchini pasta

with avocado pesto

Youwillneed

spiraliser a

recipe, forthis

theycanbe

purchased

kitchenwareat

stores.

TIP

Servetopped

withapoached

egg.

TIP

NUTRITIONALCOUNT

PERSERVING:

KJ:^2158 (Cal:516)

Fat:26.7g

Carbohydrates:38.6g

Protein:27.7g^

Fibre: 6.3g

NUTRITIONALCOUNT

PERSERVING:

KJ:^1577 (Cal:377)

Fat:33.1g

Carbohydrates:6.1g

Protein:11.7g^

Fibre: 6.2g