Winter in Canberra and a bitter cold snap, coupled with feeling poorly, brings out the mother bear in me. Almost instinctively I have a yearning to stock the larder (or should I say, the cave) with the 'bear' essentials and hibernate for the next few months. Thank goodness for weekends and the cuddly warmth of the kitchen hearth.
Come in from the cold to the comfort of this week's quick and tasty recipe, inspired by my love of simple, honest and nourishing food (and a recent post by Bhavani on her beautiful blog A Meandering Mango ). Snuggle up with daddy bear and the cubs, and enjoy!
ROASTED PUMPKIN, APPLE, ESCHALOT & HERB MEDLEY
4 wedges of pumpkin, skin on
2 Granny Smith or Golden Delicious apples, cored and quartered, skin on
3-4 eschalots, peeled, left whole
4 cloves garlic, peeled
6-8 sprigs of fresh thyme
4-5 fresh bay leaves
porcini salt or freshly ground Himalayan rock salt, to taste
freshly ground black pepper, to taste
extra virgin olive oil, for brushing
Persian fetta, for garnish
Preheat oven to 190-200 degrees C. Arrange the wedges of pumpkin, apple and eschalot, together with the garlic cloves, bay leaves and sprigs of thyme on a lined baking tray. Brush liberally with olive oil and season to taste with salt and pepper of your choice. Roast for an hour until the vegetables are golden and tender, brushing with extra oil during cooking. Crumble the fetta over the vegetables, then serve. Serves 4.
The beauty of an all-in-one-dish baked meal like this is that if you'd like to add meat you can, for example, simply toss in some Frenched lamb cutlets that you've brushed with olive oil and lemon juice. You can also add some halved Beurre Bosc pears; or perhaps wedges of carrot or potato or sweet potato for extra vegie power.
Stock up the cave with the 'bear' essentials...
Come in from the cold to the comfort of this dish...
You might also enjoy...
What are your 'bear' essentials for the cold months, and do you feel the urge to hibernate, or are you at your best and most active in Winter?
Hello, I'm Lizzy, the writer, cook and traveller behind 'Good Things'.
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I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.