Potato & Leek Soup with Warm Stone Fruit Topping

Brunch, Entree

Potato & Leek Soup with Warm Stone Fruit Topping

Servings

4-6

Cook Time:

30 mins

Prep time:

10 mins

Good For:

Entree

About this Recipe

There are few things more appealing in mid-winter than a rich, silky bowl of potato and leek soup. Adding a burst of California summer with this warm stone fruit topping, a delightful contrast of flavour, texture and colour.

Potato & Leek Soup with warm stone fruit topping in grey brown earthen ware bowls.

Ingredients & Instructions

Soup

2 tablespoons olive oil

1 tablespoon butter

3 medium red potatoes (500g), peeled and cut into large pieces

2 leeks (whites only), thoroughly washed, then sliced

1 stalk celery, roughly chopped

4 cups chicken stock

1 bay leaf

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper

1 cup heavy cream
Stone Fruit Relish

1 tablespoon butter

1 diced peach

1 diced nectarine

1 teaspoon white wine vinegar

6 chives, chopped

¼ cup roasted pistachios, roughly chopped

Extra Virgin Olive oil

To serve…

Warm crusty bread to serve

Extra drizzle of olive oil

Step 1

Heat the olive oil and butter in a large heavy based saucepan, and add the potatoes, leek and celery. Cook, stirring for 4-5 minutes, until leek is softening.

Step 2

Add stock, bay, thyme, and salt and pepper to taste.

Bring to the boil, reduce heat and simmer, uncovered, until potatoes are tender, about 15-20 minutes.

Step 3

Transfer mixture to a blender and puree until smooth, adding cream until desired texture. Taste and adjust seasoning as desired.

Return to clean saucepan and reheat.

Step 4

Meanwhile, to make relish, heat butter in a small pan, add peach, nectarine and vinegar, and cook for. 2-3 minutes on low heat until vinegar is absorbed.

Stir in chives and pistachios.

Step 5

Pour soup into bowls and top with a spoonful of the stone fruit relish.

Drizzle with olive oil.

And serve with warm crusty bread.

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Caramelised Stone Fruit Grain Bowl

Breakfast

Caramelised Stone Fruit Grain Bowl

Servings

2

Cook Time:

5 mins

Prep time:

15 mins

Good For:

Breakfast

About this Recipe

A simple, nutritious way to start the day.

Made even more luscious by the addition of whatever fresh stone fruit you have to hand.

A breakfast bowl of Caramelised Stone Fruit Grain sits on a blue and white striped tea towel with a mug of coffee at top right.

Ingredients & Instructions

Grain bowl

½ cup milk (or oat/nut milk or juice)

1 ½ cups cooked grains of choice – barley, quinoa, rice, farro, millet

¼ cup maple syrup

1 cup diced California stone fruit of choice – yellow or white peaches or nectarines
To serve…

2-3 tablespoons plain yogurt

Chopped walnuts and pepitas

Step 1

Warm milk in a saucepan over medium heat. Add the cooked grains and fold through the milk.

Step 2

Cook on low heat until grains are soft and heated through, 4-5 minutes.

Step 3

Meanwhile, in a small frypan, warm the maple syrup over medium low heat and add the fruit.

Toss over heat until fruit is coated, heated through and starting to soften, about 5 minutes.

Step 4

Spoon grains into bowls, top with the warm fruit

Step 5

Dollop with yogurt and scatter with the nuts across the top.

Finish with a drizzle with the pan juices.

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Warm Roast Pumpkin & Nectarine Salad

Brunch, Entree

Warm Roast Pumpkin & Nectarine Salad

Servings

4

Cook Time:

20 mins

Prep time:

15 mins

Good For:

Entree

About this Recipe

Californian nectarines add a tangy burst of sweetness to a warm pumpkin salad.

Perfect with grilled fish, pork or chicken. And, maybe a Pinot Gris.

Warm Roast Pumpkin and Nectarine Salad in a white bowl which sits on top of a blue table cloth. Two blurred nectarines sit top left of the image.

Ingredients & Instructions

Salad

400 g diced pumpkin

¼ cup olive oil

Salt and freshly ground pepper, to taste

1 bay leaf

2 California Nectarines, cut into slices

1 tablespoon balsamic vinegar

3 tablespoons lemon juice

1 teaspoon Dijon mustard

4 cups winter greens – endive, radicchio, frisee, spinach
To serve…

50 g crumbled feta cheese

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper.

Step 2

Toss diced pumpkin with 1 tablespoon olive oil and season to taste.

Spread evenly over parchment, crumble bay leaf over top and bake for 15-20 minutes or until starting to brown and is tender when pierced with a fork.

Step 3

While cooking, whisk another tablespoon of olive oil with a tablespoon of lemon juice and balsamic, and brush over the nectarine slices.

Add the nectarine slices to the pumpkin in the last 5-6 minutes of cooking to warm through.

Step 4

Whisk the remaining oil with the lemon and Dijon mustard and season to taste.

Place the winter greens in a bowl and toss with the dressing.

Step 5

Serve greens onto plates and arrange over warm pumpkin and nectarine.

Scatter with feta cheese and serve straight away.

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Dumpling Topped Warm Roast Nectarine Pudding ‘Grunt’

Dessert

Dumpling Topped Warm Roast Nectarine Pudding ‘Grunt’.

Servings

6-8

Cook Time:

30 mins

Prep time:

20 mins

Good For:

Dessert

About this Recipe

The wonderful aromas of California stone fruit escaping from your kitchen on a cool winter’s day is pure heaven.

This dessert can be made entirely on the stovetop in a casserole with the lid on, but finishing in the oven gives a lovely crisp golden crust.

Seconds anyone?

Those from northern America, might refer to this dessert as a ‘Grunt’ or ‘Slump’.

A white bowl with Dumpling Topped Warm Roast Nectarine Pudding sits on top of a wooden board. Behind the bowl is a serving dish full of the dessert.

Ingredients & Instructions

Topping

2 cups plain flour

2 teaspoons baking powder

¼ teaspoon bi carb soda

1 teaspoon salt

60g butter, cut into small pieces

¾ cup buttermilk

Milk, for brushing
Filling

8-10 nectarine (or peaches)

¾ cup sugar

½ cup water

½ teaspoon ground ginger
To serve…

Top with ice cream or cream

Step 1

Sift flour, baking powder, carb soda and salt into a bowl. Using fingertips, rub butter through the flour until mixture resembles breadcrumbs. Make a well in the centre and pour in the buttermilk. Mix with a butter knife until a dough forms, the transfer to a floured board, and knead until smooth.

Wrap in plastic and refrigerate until ready to make the ‘grunt’.

Step 2

Preheat oven to 200°C.

Step 3

Combine nectarines, sugar, water and ginger in a large heavy based saucepan.

Bring to the boil, then reduce heat and simmer until liquid is syrupy, about 10 minutes.

Step 4

Spoon mixture into a large shallow baking dish. Roll out dough to 2cm and cut rounds about 4cm wide. Arrange over the fruit.

Brush tops with milk and bake for 20 minutes or until tops are deep golden brown.

Step 5

Allow to cool for 5-10 minutes before serving.

Serve with cream and/or ice cream as preferred.

Check back for upcoming recipes like these

Peach Tarte Tartin

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Peach Nectarine Baked Oatmeal Snacks

Breakfast, Brunch, Morning tea

Peach Nectarine Baked Oatmeal Cups

Servings

10-12 snacks

Prep time:

15 mins

Cook Time:

30 mins

Good For:

Breakfast

About this Recipe

These snacks are a bit special.

They’re healthy enough for a brekky on the run. But yummy enough to pop into a lunchbox for a middle of the day treat. Or to savour by the fire with a cup of tea.

With special thanks to @herkitchengarden via Instagram for this recipe.

A range of delicious and differently decorated oatmeal snacks on an earthenware plate.

Ingredients & Instructions

Snacks

2 ripe peaches diced

2 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon cinnamon

2 eggs

1 1/2 cups milk/mylk

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

2 tablespoons melted butter or coconut oil
To serve…

Chopped walnuts or almonds

Greek yoghurt

your choice of nut butter

Step 1

Preheat oven to 180°C (350°F). Lightly grease or line a muffin tin.

Step 2

In a bowl, mix oats, baking powder, cinnamon and salt.

In another bowl, whisk milk, eggs, maple syrup, vanilla and melted butter.

Step 3

Combine wet and dry ingredients, then fold in diced peaches. I find it’s lovely to have a mix of both white and yellow peaches.

Step 4

Divide mixture between muffin tin holes and bake for 25–30 minutes or until golden and firm.

Step 5

Cool slightly before removing from the tin.

Top with your preference of yoghurt, nut butter and or chopped nuts.

Can be served warm or cold.