Tags
beetroot, blue cheese, dressing, honey, kumara, lemon, mascarpone, mint, paprika, spiced, tarts, yogurt
Lovely friends stopped by to talk about their upcoming trip to New Zealand – they were leaving for Australia in less than a week and would be spending time in New Zealand also. We were fortunate to travel to India with this couple on a Rotary trip, and were so excited to see, and discuss their itinerary for the adventure Down Under.
I baked these Kumara Wedges and put together the Blue Cheese and Beetroot Tarts, we opened a bottle of New Zealand sauvignon blanc and then a bottle of New Zealand pinot noir.
ROASTED KUMARA WEDGES
ROAST KUMARA
500 grams kumara
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
salt and freshly ground black pepper to taste
DRESSING
1/2 cup yogurt
1/4 cup lemon juice
2 tablespoons chopped mint
1 teaspoon honey
1/2 teaspoon paprika
salt and freshly ground black pepper to taste
KUMARA WEDGES
Heat oven to 180C. Peel the kumara, cut into wedges and place in an oven dish. Drizzle the kumara with olive oil. Combine the spices and salt and pepper. Sprinkle over the kumara and toss to coat. Roast in the oven for 20 to 30 minutes, or until golden brown and cooked through.
DRESSING
Combine all dressing ingredients in a bowl. Serve with the kumara wedges.
Enjoy!
Recipe adapted from The Foodtown Magazine
BLUE CHEESE AND BEETROOT TARTS
1/4 cup crumbled blue cheese
1/4 cup plus 2 tablespoons mascarpone
mini tartlet pastry
beetroot chutney
oregano leaves to garnish
Combine the blue cheese with the mascarpone. To serve, place a dollop of the cheese mixture into the tartlet cases, along with a spoonful of beetroot chutney. Garnish each tartlet with an oregano leaf and serve.
Enjoy!
Recipe adapted from The Foodtown Magazine