FOOD / RECIPES
VEGETABLE STICKS IN PAPER CUPS;
1. Put 310 ml of warm water into a medium bowl. Sprinkle the yeast and sugar over the water and stir to dissolve. Set the mixture aside for 5 minutes, until it is frothy. (If it doesn’t froth, the yeast is ‘dead’, so start again with a fresh packet.) 2. Sieve the flour and table salt into a large bowl and stir in the parmesan. Make a well in the centre of the mixture, then pour in the oil and the yeast mixture. Using your hands, gradually incorporate the flour into the liquid to eventually form a dough. 3. If you have a mixer with a dough hook, turn the mixer to low–medium speed and knead the dough for about 5 minutes, until smooth. Alternatively, put the dough onto a floured surface and knead for about 10 minutes, until smooth. Place the dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for about 1 hour, until the dough has risen and pretty much doubled in size. 4. Preheat fan-forced oven to 180ºC (200ºC conventional/ Gas 6). Lightly grease two or three large baking trays. Once the dough has risen, punch the centre then knead again for 1 minute. Divide dough into four equal portions then divide each portion into eight. Roll each smaller portion to about 20 cm in length. Arrange 1 cm apart on the trays. Brush with water, then sprinkle liberally with the sea salt flakes. 5. Bake for 15–20 minutes or until the grissini have risen and are golden. Serve warm or cold. Store in an airtight container until needed. 6. To make the tapenade, put all the ingredients in a small food processor and blend until smooth. Transfer to a lidded container and put in the fridge until needed. Note: depending on how long it sits in the fridge, the oil in the tapenade may solidify. As soon as it warms slightly it will liquefy again.
vegetable sticks in paper cups MAKES 8 SMALL CUPS These are a great way to get kids (and adults) to eat vegetables while out and about, and they’re also ideal for kids’ birthday parties. You can vary the vegetables you use, depending on who you’re catering for. You can also theme the cups to your occasion – I’m pretty sure Superman ate a lot of vegetables to be as super as he is. As each cup has its own vegetable sticks and dip, the problem of double dipping is solved! Ensure your vegetable sticks are long enough to stick out the tops of the cups, or buy small cups.
• 2 carrots, cut into thin batons • 2 cucumbers, cut into thin batons • 8 radishes, halved (leave a leaf on if serving to adults) • 1 small red capsicum
(pepper), deseeded and cut into thin batons • 1 small yellow capsicum
(pepper), deseeded and cut into thin batons • 2 celery stalks, cut into thin batons • 24 snow peas (mangetout),
cut into 3 lengthways • 8 red or yellow cherry tomatoes, halved
GUACAMOLE • 1 avocado, roughly chopped • 1 red chilli, deseeded and finely chopped (optional) • 1 tablespoon coriander,
roughly chopped • 1–2 tablespoons • lime juice, to taste
HUMMUS • 400 g tinned chickpeas,
drained, rinsed and drained again • 2 garlic cloves, crushed • ½ teaspoon salt • 2 tablespoons lemon juice • 80–100 ml olive oil
1. To make the guacamole, combine the avocado, chilli and coriander in a bowl, season with a little sea salt and mash slightly. Add as little or as much lime juice as you like, probably depending on whether you’re serving kids or adults. 2. To make the hummus, put the chickpeas, garlic and salt in a food processor and blend for about 5 seconds. Add the lemon juice, then start adding the oil and blend until you have the consistency you like, adding more oil if preferred. 3. Arrange your choice of vegetable sticks in your cups, then top each one with a tablespoon or two of the dips, serving any remaining dip on the side.
• STYLING TIP If serving these for a child’s birthday party, I also buy large noodle takeaway boxes. I then arrange a couple of sandwich squares, the vegetable stick cups, and a small bunch of grapes or strawberries in each box, then hand each child their individual birthday tea. I have always found that kids will eat more when presented with food in this way rather than on platters. Obviously birthday cake and other goodies come after!
Katy is a food writer and stylist who was born in London and now lives on the other side of the world in sunny Sydney. Her latest book A Moveable Feast (Hardie Grant) is packed with fab recipe ideas for eating delicious food outdoors.
AUGUST/SEPTEMBER 2015 www.thegreenparent.co.uk