A little sunshine on a rainy day...

Winter is my absolutely most hated time of the year.
The cold, the rain the damp UGH!
To chase the winter blues away I import the sunshiny flavours of Spain in this delicious white bean and vegetable paella. Scented with saffron and smoked paprika it makes the weather almost bearable...



Saute the vegetables gently to bring out the sweet flavours and create a smooth base for your paella.



Don't be tempted to stir the paella, once you add the stock let it simmer gently till all the liquid is absorbed. Add the peas towards the end of cooking so they maintain their bright green colour.

VEGETABLE AND WHITE BEAN PAELLA
This is a hearty one dish meal from the Spanish rice growing region of Valencia

Serves: 8 (as part of a meal)
Preparation: 20 minutes
Cooking Time: 25 minutes (not including bean soaking and cooking time)

Equipment:
knife, chopping board, paella pan or large, wide heavy based pot, cup, measuring jug

Ingredients:
½ cup olive oil
1 onion, finely diced
1 carrot, peeled and diced
4 cloves garlic
1 large green capsicum, diced
1 large red capsicum, diced
1 cup flageolet or navy beans, soaked and cooked till tender
1 cup butter or lima beans, soaked and cooked till tender
250 grams green roman or continental beans, cut into 10cm lengths
4 baby artichoke hearts, peeled and sliced (put in acidulated water)*
2 ripe tomatoes, skinned and diced
2 cups Spanish calaspara or bomba rice (short grain)
Salt & Pepper to taste
1 teaspoon (hot or sweet) smoked paprika
pinch saffron threads soaked in 1 cup warm water
1.5 litres vegetable stock (depends on how much is absorbed by the rice)

1 cup frozen peas
¼ cup roughly chopped parsley
Lemon wedges

Directions:
1. Heat the oil in a paella pan or a wide heavy based pot
2. Fry the garlic, carrot and onion briefly before adding the capsicums, cook for 1 minute
3. Add the artichoke hearts and cook for another minute
4. Add the green beans, the tomatoes cook for 1 minute, stir in the rice and season.
5. Add 1 litre of stock and add the saffron water and hot paprika
6. Boil for 10 minutes
7. Add the peas and simmer on low heat for 10 minutes adding more stock if necessary
8. Do not stir the paella!
9. Leave to stand briefly before serving from the pan sprinkled with parsley and lemon wedges

* If artichokes are not in season, garnish dish with marinated artichoke hearts.

Friday Night, Comfort Food

We've been battling winter chills this week. By Friday we've had enough soup! The next best thing.... Shepherdless Pie!

SHEPHERDLESS PIE

A vegetarian version of the perennial family favourite.

Serves: 8
Preparation: 15 minutes (+ overnight soaking and 20- 40 minutes bean cooking)
Cooking Time: 1 hr

Equipment:
knife, chopping board, large saucepan, measuring cup, wooden spoon, grater, potato masher, vegetable peeler, ovenproof dish or foil tray.

Ingredients:
300gm Dried Adzuki beans, soaked overnight, rinsed and cooked till soft
¼ cup Olive Oil
2 Onions, chopped
3 Garlic cloves, crushed
2 Carrots, grated
1 Capsicum, finely chopped
2 Celery sticks, finely chopped
2 Zucchini, grated
400gm Pumpkin grated (optional)
2 Bay leaves
1 tablespoon Oregano
1 tin Tomatoes
2 tablespoons Tomato puree
Salt & Pepper to taste

6 Potatoes, peeled, boiled in salted water and mashed
Butter + milk for mashed potatoes (optional)

Directions:
1. Drain the adzuki beans well.
2. Gently fry the onion, garlic, carrot, celery and capsicum in olive oil till softened.
3. Add the herbs and the zucchini and pumpkin cook a further 5 mins.
4. Add the tinned tomatoes, tomato puree and stir through.
5. Add the adzuki beans and cook 10mins till flavours have combined.
6. Season well and spoon into oven dish.
7. Top with an even layer of mashed potato.
8. Bake at 180C for 30mins till top is golden.


Variations:
Sprinkle with grated cheese or add slices of tomatoes under the mashed potatoes.
This recipe is suitable for freezing. Bring dish to a cool temp as quickly as possible and cover well before freezing. Defrost in the fridge or microwave and bake as usual.