Fruit Pulp Puffs

We have a fruit juicer in my house and this cookie recipe is ideal for the leftover fruit pulp (waste not, want not). It’s also insanely easy.

Ingredients:

• 1 egg
• 1 cup fruit pulp
• 1 cup sugar
• 1 tablespoon butter
• 1 cup chopped nuts
• 1 teaspoon soda
• 2 cups flour
• Half a teaspoon each of cloves, of nutmeg, and of cinnamon
• 1 cup raisins or currants

Method:

• Combine all the ingredients together, then use your hands to roll spoonful-sized chunks into balls. Place on a greased oven tray, and flatten with a fork (dipped in flour if needed).
• Bake at 175°C/350°F for 12-15 mins.

Lemon Pasta with Pine Nuts

Ingredients:

• Pasta, preferably capellini
• 1 cup broccoli, chopped small and lightly steamed
• 3 tablespoons good quality olive oil
• 1 clove garlic, crushed
• 1 tablespoon fresh lemon juice
• Zest from half a lemon
• 2 tablespoons pine nuts, lightly roasted
• Salt, pepper and parmesan (optional) to taste

Method:

• Prepare pasta according to package instructions.
• Steam or microwave broccoli until just tender, and set aside.
• Roast the pine nuts until lightly brown, and set aside.
• Sautee garlic in olive oil for two minutes. Remove from heat, and whisk in lemon juice and zest.
• In a large bowl, combine the pasta, broccoli, garlic, lemon, and pine nuts. Gently toss to combine.
• Season generously with salt and pepper to taste, and top it off with parmesan cheese if desired.

Stuffed Mushrooms

Ingredients:

• 2 slices wholemeal bread
• 1 clove garlic, peeled
• 1 tbsp olive oil
• 1 tsbp basil pesto
• 1 tbsp grated parmesan cheese*
• 2-3 tbsp chopped black olives
• 1/4 tsp thyme
• 1/4/-1/2 tsp salt
• 1/4 cup pine nuts
• 8 large flat, brown (or 12-16 smaller) mushrooms

Method:

• Crumb bread in a food processor.
• Add the garlic and process briefly.
• Add the next six ingredients and process until just mixed (the mixture should stay as crumbs, not turn to paste).
• Tip in the pine nuts and whiz again to mix evenly.
• Remove and discard the mushroom stems.
• Arrange the mushrooms (gills up) in a single layer on a pan.
• Spoon the filling into the caps, dividing it evenly between the mushrooms and leave it sitting ‘fluffed up’ rather than packed down.
• Cook at 220°C/430°F for 12-15 minutes, or until the filling is golden brown

* Don’t fuss if you don’t have parmesan cheese; a grated handful of your standard favourites (Cheddar, Mild, Edam, etc.) will work just as well