Spicy Roast Carrot and Apple Warm Salad Recipe

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Now Hare ThisMcKimson-1958
Oh the carrots that bloom in the spring time 
I’d rather have carrots than fish 
Or pheasants or fowl or even an owl
In fact they are my favorite dish


This delicious warm salad is a tasty accompaniment to most meats and fish, and is equally satisfying when eaten cold. The buttery sweetness of the roasted carrot and apple is offset by the slightly bitter turmeric, creating a comforting and nourishing dish that is full of anti-oxidants and anti-virals.

With the addition of some fresh green leaves and a little good cheese (feta, goat, aged cheddar) or some nuts it’s a meal in itself.

A cup of chicken or vegetable stock and a few moments in a blender and you have a splendid soup. I have also folded leftovers into an omelette. This is a dish that is endlessly versatile.



4 cups of raw carrots – halved and chopped into short pieces, one large brown onion – peeled and cut into wedges, 1 large apple or two smaller ones, 1 heaping tablespoon of ghee (or butter), 1 heaping tablespoon of coconut oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of turmeric powder, 1 heaped teaspoon of cumin seeds, 1 teaspoon ground cinnamon, salt and pepper.


Preheat oven to moderate (170 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Chop carrots and onions.

2013-08-26 11.17.11Dump carrots, ghee, coconut oil and cumin seeds into a saucepan. Heat until butter and oil has melted and makes a shiny fragrant coating on your carrots. *Note – Vegans, omit ghee and add extra coconut oil.

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Now that carrots are well covered in oil, add in your onion wedges, balsamic vinegar and your turmeric. Stir well over low heat to coat.

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Dump your vegetables into a baking paper lined tray (makes clean up a breeze!). Use a spoon or a clean hand to spread the carrots and onions out in an even layer.

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Now place into the hot oven and roast for twenty to thirty minutes. Time will depend on size and hardness of carrots and how fast your oven is. When tested carrots should be softish but not quite done.

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Chop apple and rub between your fingers with a little ghee or coconut oil. Remove tray from oven and scatter chopped up apple pieces over the top of the baked vegetables.

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Sprinkle apple with cinnamon. Don’t panic if a little gets onto the carrots and onions.

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Return to oven for ten minutes. Apple should be warmed through and cooked, but not mushy. Stir well to combine apple with carrot and onion. Serve and enjoy! 🙂

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PS – If you are avoiding grains or carbs, this dish goes beautifully well with my Nana’s Curried Sausages Recipe. Here’s a picture of what that meal looks like, with a little good sauerkraut folded through too. This meal is a delight – all earthy comfort and nourishment. Sweet, spicy curry goodness…

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Easy Vegetable Tart Recipe

Delicious vegetable tart - with fresh basil, roasted capsicum (bell pepper), feta and marinated baby figs

Vegetable tart – with fresh basil, roasted capsicum (bell pepper), feta and marinated baby figs

“The Queen of Hearts, she made some tarts, all on a summer’s day; the Knave of Hearts, he stole those tarts, and took them clean away. The King of Hearts called for the tarts, and beat the Knave full sore; the Knave of Hearts brought back the tarts, and vowed he’d steal no more.” ~ Traditional

A vegetable tart makes a perfect lunch, works well for picnics, or can be served for a light and tasty dinner. I made this one yesterday, inspired by what I harvested in the garden and what was lurking in the fridge.

My friend Sally was coming to lunch so that we could talk about trees, writing and art – and with such an important agenda, having some appetizing offerings was paramount.

Our menu ended up being vegetable tart and green salad with miso-ginger dressing, followed by little mulberry and apple pies with a splodge of cream and lashings of French Earl Grey tea.

It was the perfect accompaniment to discussing our many projects and setting the wheels in motion for some fine collaboration.

I want you to have confidence when baking this tart. As long as you have a few basic flavours you can vary this to your heart’s content. It’s a very hard recipe to stuff up.

The basket of garden harvest which inspired our lunch menu

The basket of garden harvest which inspired our lunch menu


1 and 1/2 sheets of frozen ready-rolled shortcrust pastry, 1/2 a small red salad onion, 1 large red capsicum (bell pepper or sweet pepper), 6 to 8 large fresh basil leaves, 1/2 cup of grated tasty cheese, 1/2 cup of feta cheese, 1/3 cup of marinated baby figs or a similar preserved sweet/savoury fruit such as Italian Mustard Fruits ( Mostarda di frutta), 3 eggs, 3 tablespoons of cream, cracked black pepper.

*Hint – If you can’t source any preserved fruits, take some dried figs, prunes, apricots or pears, cut into small pieces and soak in a little boiling water with a dash of port, rum, brandy or other sweet spirit and a little fresh herb or cinnamon until soft and syrupy. You could also substitute onion jam or a good chutney to same effect. Just dollop little bits around your tart.


Preheat oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit). Find a suitable tin to bake your Tart. I used a 36cm x 12 cm (14 inch x 5 inch) non-stick rectangular quiche tin with removable base, but you could use any small spring form or quiche dish. A removable base makes removing the tart easier, but it will still work in a conventional pie tin. Just grease it well!

*Hint – If you’re in a hurry you can use a pre-baked savoury pastry case.

Charred red capsicum (with the remains of my breakfats coffee in the background)

Charred red capsicum (with the remains of my breakfast coffee in the background)

Slice your capsicums in half and place under a very hot grill. (Alternatively, place on hot barbeque or use tongs and hold over a gas flame.) Allow the skin to blacken and char. Remove from heat and cool slightly, then slide your thumbnail up under the skin and peel it away. Discard the skins, seeds and membrane, and slice thinly. This sweetens the capsicums and gives them a slight smoky flavour.

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Now take your partially defrosted pastry. Don’t let it get too warm or it becomes difficult to handle. Grease your tin, and then lay the pastry into it, pressing an overlap of about a centimetre (half inch) at any joins.

Line tin with pastry and cut away surplus.

Line tin with pastry and cut away surplus.

Use a sharp knife to trim away any overhanging pastry, and neaten the edges with your fingers. Then use the tines of a fork to make some small pricks in the pastry. This helps steam escape so that the pastry stays flat while cooking.

Prick base of pastry with the tines of a fork.

Prick base of pastry with the tines of a fork.

We’re going to start by baking the tart case blind. Baking blind means we line the raw pastry with some baking paper and pour in some rice, beans or other pastry weights before we put it into the oven. This helps ensure crisp flat pastry for our finished tart.

Bake for ten minutes, then remove. Carefully take the paper and weights away and then return the shell to the oven for another ten minutes. Remove from heat and let cool slightly.

Baking blind using rice and baking paper

Baking blind using rice and baking paper

Now layer some red capsicum into the bottom of the tart, giving a good even coverage. Tear your basil leaves and arrange them over the top. Add in some finely sliced red salad onion and scatter the tasty cheese.

Cut the figs or other marinated/syrup fruits into small pieces. Sprinkle them over the vegetables so that you have an even coverage. Their sweet and savoury flavour really enhances the cheese and capsicums.


Arranging the vegetables into the tart shell

Crumble your feta cheese over the tart, using your fingers. Don’t worry if the filling sits a little higher than the pastry. Now beat two of the eggs gently with two tablespoons of cream until well combined. Pour slowly into your tart shell, making sure the mixture fills to the sides and edges but does not come up over the top of the pastry. If you need a little more, use the last egg and cream. Use your finger or a fork to poke the vegetables so that the egg mix goes right to the bottom. Crack some black pepper over the top and then carefully place into the oven.


Crumble the cheese and pour the egg mixture over

Bake for 25 to 30 minutes or until firm and golden on top. Remove from heat and allow to cool slightly before taking out of the tin. Serve with a salad and some good bread.

Delicious basil, feta, roasted capsicum (bell pepper) and marinated fig vegetable tart.

Delicious basil, feta, roasted capsicum (bell pepper) and marinated fig vegetable tart.

Here’s a picture of the interior of the tart. I can vouch for the fact that it was delicious!

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Figgy, cheesy vegetable-y goodness.