Collectively Homegrown is the result, a collection of recipes from contributors such as The Two Raw Sisters, Nadia Lim, Sarah Tuck, Judy Bailey, Alice Taylor and Ethically Kate.
They also love to cook, spending lots of time in the kitchen together cooking for friends and family. Elke has a background as a wedding caterer for more than 10 years, while Nadia just loves to cook. It was Nadia who went to her mother with the idea of working on a cookbook together.
In just 18 months, the pair had collected recipes, trialled them in the test kitchen and carefully put them together into a book divided into chapters, starting with ‘‘The Kitchen’’ - advice on how to make cooking more affordable, a DIY herb garden, using te reo in the kitchen and some must-haves to make time in the kitchen more fun.
There are chapters based on the garden, fish, foraging, the butcher, baker and the raw kitchen, which features sweet treats.
THE BOOK
Collectively Homegrown
by Nadia and Elke Husk and Honey Key & Co Publishers
RRP $49.99
Lemon risotto with
roast vegetables, garlic & leek
Serves 4-6
Prep time 15min
Cook time 1hr
Fridge life 3 days
Freezer life not recommended
RECIPE BY ALICE TAYLOR
A simple dish that is sure to wow your dinner guests!
This risotto is super versatile as you can easily swap out the vegetable mix for whatever you have in the fridge, or for your favourites!
Ingredients
3 cups of vegetables of your choice. I love pumpkin, but parsnip, carrot, kumara or even zucchini or cabbage work. This is a great way to use up whatever you have in the fridge.
1 whole head of garlic
1 onion, diced
1 leek, rinsed and sliced
3 tsp dried thyme
2¼ cups arborio (risotto) rice
1.5 L vege stock
1 x 400ml can coconut milk
zest of one lemon
juice of ½ to 1 lemon
large handful of spinach (any leafy green, peas or steamed broccoli also work)
½ tsp ground nutmeg
oil
salt and pepper
Method
1. Preheat oven to 170°C.
2. Cut your vegetables into bite-size cubes. Place the vegetables with the whole head of garlic, a splash of oil, and salt and pepper on a tray. Toss to combine and bake for 25 to 30 minutes until soft.
3. In a large pot over medium heat, add a splash of oil, the onion, leek and thyme. Season with salt and pepper, and cook until soft, stirring occasionally, about 10 minutes.
4. Add the risotto rice, stock and coconut milk. Bring to the boil. Simmer for 20 to 25 minutes until the rice has absorbed most of the liquid but it is creamy. Stir every few minutes.
5. Meanwhile, squeeze the garlic out of the skins and discard the skins. Use a fork to gently crush some of the vegetables but not all of them. There should be some mashed bits and some whole pieces of pumpkin.
6. Once the risotto is cooked, remove from the heat. Add the vegetables, garlic, lemon zest, lemon juice, spinach and nutmeg, and stir. Taste and add more salt, pepper and lemon juice if needed.
Vietnamese fishcakes
Serves 4
Prep time 15 min
Cook time 20 min
Fridge life 2-3 days
Freezer life up to 3 months
RECIPE BY NIK KEY, SNAP FISHING VENTURES
A family favourite, from easy dinners to afternoon barbecues with friends - these Vietnamese fishcakes are always a crowd- pleaser.
The dipping sauce takes these fish cakes to the next level, adding a spicy and tangy hit that works perfectly with the fresh fish.
Ingredients
Fishcakes
400g fresh white fish
1 garlic clove finely chopped
1cm fresh ginger, peeled and grated
1 Tbsp red curry paste
1 tsp fresh lime juice
1 spring onion, white and green finely sliced
handful of fresh coriander, chopped
1 cup ground almond meal
good pinch of salt
1 egg white
Dipping sauce/dressing
¼ cup fish sauce
¼ cup palm sugar grated or plain white sugar
⅓ cup water
2 Tbsp lime juice
2 tsp rice wine vinegar
1 clove garlic finely minced
1 small red chilli pepper Fitbit chopped
1 spring onion finely chopped
Method
Dipping sauce
In a small bowl, mix together the fish sauce, palm sugar, water, lime juice, rice wine vinegar, garlic, chilli and spring onion.
Set aside.
Fish Cakes
1. Cut the fresh fish into cubes.
2. Place the fish, garlic, ginger, red curry paste, lime juice, spring onion and coriander into a food processor and pulse until just combined, then place in a bowl.
3. Add the ground almond meal to the fish mix and season with salt.
4. Beat the egg whites until soft peaks start to form and gently fold through the fish mixture.
5. Using clean hands, form little balls out of the mixture and flatten slightly to make little cakes.
6. Heat a little oil in a pan to just cover the surface and cook the fish cakes until golden on both sides.
7. Serve with the dipping sauce.
Raw carrot cake slice
RECIPE BY NADIA AND ELKE, HUSK AND HONEY
Cake... but make it healthy enough for breakfast and moreish enough for an afternoon tea treat.
This raw nut, fruit and veg filled cake slice is equally perfect first thing in the morning or as an after-dinner treat!
Makes 1 cake
Prep time 20-30 minutes
Cook time none
Chill time 2-3 hours in the freezer, or 3-4 hours in the fridge
Fridge life up to 5 days in an airtight container
Freezer life 2-3 months in an airtight container
Ingredients
350g grated carrot
250g tinned crushed pineapple
150g shredded coconut
2 tsp cinnamon
2 tsp fresh ginger or 1 tsp dried ginger
1 tsp turmeric powder
250g ground almonds
150g dried fruit (we like to use a mix of dates, sultanas, cranberries, currants)
1 tbsp psyllium husk
¼ cup hemp hearts
1 Tbsp chia seeds
3 Tbsp maple syrup
pinch of salt
Icing
150ml coconut cream
125g cashews soaked in 300ml water overnight, rinsed and drained
10g nutritional yeast
2 tbsp fresh lemon juice
150g icing sugar, or more to get the consistency you want
Method
Place all the ingredients into a food processor.
Work in batches to not overmix and leave some texture.
Transfer to a loved baking dish and press down firmly.
Refrigerate while you prepare the icing.
You can use a simple lemon and sugar icing, or our cashew and white chocolate icing that is super scrumptious.
To make this mix together all icing ingredients, leave in the fridge for 30 minutes to firm up, then ice your cake.
Cut up the iced slice and store either in the fridge or freezer.
