YamDaisy Autumn Menu Part One

It has just turned to Autumn here in Melbourne, and my sister visited with lovely produce from her farm, which has greatly inspired this menu.
The YamDaisy Cafe Menu has only four choices each day ~ three really, since one is a dessert. So the aim is that they cover a wide variety of tastes.

It seems that every meal I have at the moment contains zucchini, eggplant, corn, peppers, tomatoes. All those end of Summer vegetables that combine so well together.

I began this menu with the fried rice that stars the beautiful eggplant (prepared with pepper and coriander paste). So then I needed another main that stars Summer vegetables but is quite different, and might suit people who don't like the rice. I tried to put meat in it! (I know there are a lot of meat eaters out there). But it just turned out that it is another vegetarian menu! Maybe it could be for Meat Free Monday!

I hope there is something you like anyway!
There is so much good food to talk about... I will spread it over two posts!

JOY'S AUTUMN MENU

Soup: Zucchini Soup with a Dinner Roll
Main 1: Fried Rice with Coriander and Pepper Paste
Main 2: Mexican Polenta Stuffed Peppers With Refritos Beans and Salsa
Fruit Based Dessert: Apple Puree with Custard and an Oat Crisp

Zucchini Soup with a Dinner Roll
This must be the simplest soup in the world, it is hard to believe it tastes so good, but try it and see! A fresh little dinner roll is a perfect accompanimnet!
Zucchini Soup
500 g zucchini ~ cooked in boiling water (to cover) until soft. Cool enough to blend.
Then add 2 1/2 cups of milk, 1 tbsp of butter and Salt and Pepper to taste.
Reheat slowly (do not boil!) and serve.

Fried Rice with Pepper and Coriander Paste

This is best made with precooked rice that is waiting nice and cold in the fridge.
The eggplant is prepared first. Cut 2 medium eggplants into fair sized chunks (2cm squared) and mix through 2 tablespoons of Pepper and Coriander paste.

(This is seriously wonderful stuff! I got the recipe from Charmain Solomon's Thai Cookbook and made it when I had a big bunch of coriander I wasn't using quickly enough. I froze it in a couple of portions. This is how it goes:
1 tbsp chopped garlic crushed to a paste with 2 tsp salt in a mortar and pestle
Roast and crush 2 tbsp of black peppercorns
Chop 2 cups of fresh coriander
Mix all the ingredients above into a paste in the mortar and pestle or a blender.
Add and mix in 2 tbsp of lemon juice.
Note: If you grind the pepper in a spice grinder, just use 1 tbsp as it will taste much stronger.)

Now that your eggplant has been sitting in the amazing paste, gently cook it with just a touch of oil, if you wish, until the eggplant is cooked.
Prepare the other ingredients for the fried rice: I used onion, zucchini, red peppers, corn and beet leaves, but notice how I have zucchini in the soup and red pepper and corn in the other main? I couldn't avoid it!
At least with this recipe the customer can choose what extra veggies they want in their rice!

Stir fry the veggies, then add the eggplant and any of the paste in the bottom of the bowl, then the rice and some chopped peanuts and when all is deliciously hot and fragrant fill up your bowl and enjoy. it tastes fantastic!

Next two dishes - Next post! Jump to it here
If you are trying to work out what the YamDaisy Menus are all about - Have a look here