My inspiration for this book was a lightbulb moment while working at a bush camp in Botswana. We were low on stock and the leftovers were building up in the fridge. High paying guests were expecting a memorable meal and the rest is history¿ EATS offers: 27 master recipes 108 alternate recipes 135 recipes in all ¿ Cut, peel, purée, poach or freeze 12 different fruits to take full advantage of their flavour. ¿ Roast, steam, bake, braise, sauté or grate 15 different vegetables to then reinvent them into other recipes. ¿ Learn tips and tricks to be used while cooking to reuse food items that might…mehr
My inspiration for this book was a lightbulb moment while working at a bush camp in Botswana. We were low on stock and the leftovers were building up in the fridge. High paying guests were expecting a memorable meal and the rest is history¿ EATS offers: 27 master recipes 108 alternate recipes 135 recipes in all ¿ Cut, peel, purée, poach or freeze 12 different fruits to take full advantage of their flavour. ¿ Roast, steam, bake, braise, sauté or grate 15 different vegetables to then reinvent them into other recipes. ¿ Learn tips and tricks to be used while cooking to reuse food items that might have been thrown out. ¿ Acquire tips on how to buy, why to buy and how to store 27 different fruits and vegetables. ¿ Pick up green tips on growing fruits and vegetables in gardens or in containers. In addition to a diverse and colorful collection of recipes, EATS also provides practical solutions for saving and reusing ingredients to create new meals. Mary's simple tips on reinventing leftovers will help you eliminate waste, save money, and challenge your culinary creativity. For more ideas or questions on reusing leftovers, visit SavourandSave.com
MARY ROLPH LAMONTAGNE has been active in the food industry for the past 20 years. After graduating from Middlebury College in the US, with a BA in art History, Mary attended the Ritz Escoffier Culinary School in Paris. Married and starting a family, Mary moved back to her hometown of Montreal where she worked as an event planner, as well as a food journalist for a French Canadian magazine. Since arriving in South Africa in 2005, Mary has worked as a food consultant for the Protea Hotel group, as well as for various upscale South African Bush camps. In her free time Mary can be found making discoveries in the kitchen, tending to her worm farm or climbing Table Mountain.
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Introduction THE GREENS Asparagus Cooked asparagus Lemon-scented asparagus quinoa Asparagus risotto Asparagus and wild mushroom bread pudding Poached egg on an asparagus, potato and pancetta pillow Broccoli Broccoli prepared to perfection Broccoli, olive and tomato pasta Broccoli and chevre souffl é Cheesy broccoli cocktail bites Crusted tilapia served on a spicy broccoli purée Spinach Spinach and onion Spinach and artichoke dip with pita chips Spanakopita cocktail triangles Saag paneer Spinach and ricotta gnocchi Zucchini Grated zucchini Zucchini bread Zucchini fritters Zucchini bites Curried zucchini soup Avocado Avocado spread Avocado-apple smoothie BBQ prawns with a spicy avocado sauce Avocado and smoked trout puff pastry rounds BALT wrap Kiwi How to eat a kiwi Baked salmon with a strawberry and kiwi cream Cocktail lamb koftas with a kiwi mint chutney Kiwi chutney Grilled honey-thyme chicken skewers, kiwi and pineapple salsa Kiwi and mint julep THE PURPLES Red cabbage Red cabbage salad Cabbage and apple soup shooters Sweet-and-sour red cabbage Asian chicken salad Fish tacos with cumin-scented cucumber and cabbage slaw Eggplant Roasted eggplant Tanzanian eggplant curry Eggplant caponata Eggplant and lentils Mini eggplant and caramelized onion strudel Blueberry Blueberries and yoghurt Lemon blueberry cake squares Blueberry martini Blueberry clafouti Blueberry, corn and cucumber salad Plum Poached plums Spiced duck breasts with poached plums Poached plum tea cakes Grilled pork tenderloin with poached plum butter THE REDS Beetroot Baked beetroot Beetroot tart with baby rocket Quinoa salad with beetroot, oranges and spinach Tomato and beetroot soup Potato latkes with beetroot cream Red bell pepper Roasted red bell peppers Grilled chicken breasts with red bell pepper cream Roasted red bell pepper, caper and buffalo mozzarella bruschetta Roasted Mediterranean lentil salad Tomato Roasted tomatoes Tomato and fennel soup with cheese croutons Couscous with roasted tomatoes, yellow bell peppers, olives and fresh herbs Garlic prawns and roasted tomato pasta Baked white fi sh with tomatoes,caperberries and basil ragout Apple Apple sauce Apple sauce spice mu ns Apple-stu ed pork chops Apple sauce oat squares Poori stu ed with apple sauce Strawberry Balsamic strawberries Breakfast delight Strawberry tiramisu Strawberry vodka lemonade Quick strawberry jam Watermelon Watermelon with mint Watermelon and lemon spritzer Watermelon granita Avocado and watermelon gazpacho Watermelon, feta and rocket salad with a balsamic glaze THE YELLOWS Butternut Roasted butternut Roasted butternut springrolls Butternut tarte tatin Lentil and butternut bobotie Butternut cake Carrot Braised carrots Thai- flavoured spicy carrot soup Carrot cake Carrot and cumin fritters Carrot hummus Corn Corn on and o the cob Corn, bean and bulgur wheat salad Corn blinis with lemon crème fraîche, smoked salmon & rocket Creamed corn pudding Mealie bread Sweet potato Baked sweet potatoes Sweet potato biscuits Roasted sweet potato, orange and ginger soup Lamb and sweet potato curry Buttermilk sweet potato waffles Orange Orange salad Candied orange peels dipped in dark chocolate Orange chocolate mousse Baked orange, fennel and thyme chicken Orange, beetroot, asparagus and watercress salad Orange and ricotta pancakes Rooibos-infused orange syrup Peach Peeled peaches Peach and blueberry crumble Ginger, peach and citrus popsicles Grilled mahi-mahi with a peach salsa Peach and almond mu ns Pineapple Grilled pineapple Buttermilk French toast with grilled pineapple Grilled pork tenderloin with a pineapple salsa Pineapple cooler Pineapple upside-down cake THE WHITES Cauliflower Roasted cumin-scented cauli ower Thai- flavoured cauli ower Cauliflower pakora Roasted cauliflower purée Cauliflower mac and cheese Mushroom Roasted mushrooms Mushroom cups Leek and mushroom croquettes Grilled ostrich steaks with a wholegrain mustard and mushroom sauce Mushroom and chickpea fries with roasted tomatoes and basil Banana Bananas in spiced syrup Peanut butter and banana smoothie Banana bread Banana fritters with chocolate sauce Banana cream pies with peanut brittle Pear Poached pears Almond and pear bread pudding with a caramelized topping Poire belle Hélène Pear, gorgonzola and steak salad Pear, brie and prosciutto atbread pizza
Introduction THE GREENS Asparagus Cooked asparagus Lemon-scented asparagus quinoa Asparagus risotto Asparagus and wild mushroom bread pudding Poached egg on an asparagus, potato and pancetta pillow Broccoli Broccoli prepared to perfection Broccoli, olive and tomato pasta Broccoli and chevre souffl é Cheesy broccoli cocktail bites Crusted tilapia served on a spicy broccoli purée Spinach Spinach and onion Spinach and artichoke dip with pita chips Spanakopita cocktail triangles Saag paneer Spinach and ricotta gnocchi Zucchini Grated zucchini Zucchini bread Zucchini fritters Zucchini bites Curried zucchini soup Avocado Avocado spread Avocado-apple smoothie BBQ prawns with a spicy avocado sauce Avocado and smoked trout puff pastry rounds BALT wrap Kiwi How to eat a kiwi Baked salmon with a strawberry and kiwi cream Cocktail lamb koftas with a kiwi mint chutney Kiwi chutney Grilled honey-thyme chicken skewers, kiwi and pineapple salsa Kiwi and mint julep THE PURPLES Red cabbage Red cabbage salad Cabbage and apple soup shooters Sweet-and-sour red cabbage Asian chicken salad Fish tacos with cumin-scented cucumber and cabbage slaw Eggplant Roasted eggplant Tanzanian eggplant curry Eggplant caponata Eggplant and lentils Mini eggplant and caramelized onion strudel Blueberry Blueberries and yoghurt Lemon blueberry cake squares Blueberry martini Blueberry clafouti Blueberry, corn and cucumber salad Plum Poached plums Spiced duck breasts with poached plums Poached plum tea cakes Grilled pork tenderloin with poached plum butter THE REDS Beetroot Baked beetroot Beetroot tart with baby rocket Quinoa salad with beetroot, oranges and spinach Tomato and beetroot soup Potato latkes with beetroot cream Red bell pepper Roasted red bell peppers Grilled chicken breasts with red bell pepper cream Roasted red bell pepper, caper and buffalo mozzarella bruschetta Roasted Mediterranean lentil salad Tomato Roasted tomatoes Tomato and fennel soup with cheese croutons Couscous with roasted tomatoes, yellow bell peppers, olives and fresh herbs Garlic prawns and roasted tomato pasta Baked white fi sh with tomatoes,caperberries and basil ragout Apple Apple sauce Apple sauce spice mu ns Apple-stu ed pork chops Apple sauce oat squares Poori stu ed with apple sauce Strawberry Balsamic strawberries Breakfast delight Strawberry tiramisu Strawberry vodka lemonade Quick strawberry jam Watermelon Watermelon with mint Watermelon and lemon spritzer Watermelon granita Avocado and watermelon gazpacho Watermelon, feta and rocket salad with a balsamic glaze THE YELLOWS Butternut Roasted butternut Roasted butternut springrolls Butternut tarte tatin Lentil and butternut bobotie Butternut cake Carrot Braised carrots Thai- flavoured spicy carrot soup Carrot cake Carrot and cumin fritters Carrot hummus Corn Corn on and o the cob Corn, bean and bulgur wheat salad Corn blinis with lemon crème fraîche, smoked salmon & rocket Creamed corn pudding Mealie bread Sweet potato Baked sweet potatoes Sweet potato biscuits Roasted sweet potato, orange and ginger soup Lamb and sweet potato curry Buttermilk sweet potato waffles Orange Orange salad Candied orange peels dipped in dark chocolate Orange chocolate mousse Baked orange, fennel and thyme chicken Orange, beetroot, asparagus and watercress salad Orange and ricotta pancakes Rooibos-infused orange syrup Peach Peeled peaches Peach and blueberry crumble Ginger, peach and citrus popsicles Grilled mahi-mahi with a peach salsa Peach and almond mu ns Pineapple Grilled pineapple Buttermilk French toast with grilled pineapple Grilled pork tenderloin with a pineapple salsa Pineapple cooler Pineapple upside-down cake THE WHITES Cauliflower Roasted cumin-scented cauli ower Thai- flavoured cauli ower Cauliflower pakora Roasted cauliflower purée Cauliflower mac and cheese Mushroom Roasted mushrooms Mushroom cups Leek and mushroom croquettes Grilled ostrich steaks with a wholegrain mustard and mushroom sauce Mushroom and chickpea fries with roasted tomatoes and basil Banana Bananas in spiced syrup Peanut butter and banana smoothie Banana bread Banana fritters with chocolate sauce Banana cream pies with peanut brittle Pear Poached pears Almond and pear bread pudding with a caramelized topping Poire belle Hélène Pear, gorgonzola and steak salad Pear, brie and prosciutto atbread pizza
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