Saturday, July 25, 2009


This is a menu for the YamDaisy Cafe project. We need a soup, 2 main meals and a fruit based dessert. They need to be absolutely delicious! But also to be made from scratch on the day from local seasonal ingredients, and to avoid high cost ingredients.
It was lovely to discuss the menu with Ange, she was inspired by the article above which she had found in the newspaper and wanted to make herself, and also by her risotto recipe...

SOUP: Spiced Pumpkin Soup with Savoury Scones
These are no ordinary savoury scones! they contain cheese and olives and then the tops are glazed with milk and sprinkled with sesame seeds or dukkah. With scones like this the spices in the pumkin soup would be cumin, coriander, paprika and perhaps chopped coriander leaves to sprinkle on top.

MAIN 1: Risotto with Beetroot, Fetta cubes, and Rocket
In fact Ange couldn't pick which risotto to choose because she has so many favourites, She also loves
Chicken, Pumpkin and Walnut
Chicken, Broccoli and Pumpkin
Salami, Olives and Tomato
But the Beetroot one was always the one she talked about first. She was excited about this for the YD Cafe because she has found a way to make risotto that is easier than the standing and stirring one ladle in at a time. She could imagine the busy chef making up new batches of risotto as needed, easily, simply and so delicious.
Here is the way she does it:
Start with sautéing onions in oil.
Then add one cup of Arborio rice. Stir around until rice goes pearly.
Add five cups of stock. Bring to a gentle simmer.
Put the lid on and cook for 13 minutes. (set a timer)
Anything you are going to add needs to be added depending on how long it takes for that thing to cook.
For today's Risotto the cubes of fresh beetroot will go in at the beginning and the fetta and rocket will be stirred in at the end. Meal in a bowl.

MAIN 2: Braised Lamb with Honey, All Spice and Cinnamon
This is the recipe in print in the picture above. It came from the Age Sunday Magazine but I can't find a link, only someone twittering about how good it is!
Wouldn't it be wonderful to have it baking slowly through the afternoon. I am sure that everyone who comes in for soup or risotto at lunch, will make sure they get some lamb to take home for dinner!

FRUIT DESSERT: Toasted Apple and Walnuts with Cinnamon Syrup

This is a beautiful menu for this time of year! It is the coldest part of Winter in Melbourne and these warming tasty recipes would be perfect.


  1. Hi Joy,
    Well I finally got around to making the braised lamb recipe last night. There were a few variations however it was still delicious. I bought ordinary lamb chumb chops, not sliced thickly as the recipe suggested, because the butcher was not open and I had to get the meat at IGA. Also, I wasn't sure what cavolo nero was, and left that out, but have since found out that it is also called Tuscan Kale. You could probably substitute any sort of kale or other leafy green. I served it on cous cous which was lovely.

  2. I'll take the lamb please, it sounds amazing!