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Food for Thought

Martha Goes Green

With a limitless supply of cookbooks on offer these days and celebrity chefs all the rage, it can often be a little overwhelming trying to find that perfect cookbook, gift or new addition to your kitchen library.

Rosie Percival and Ruth Friedlander are two young food authors bringing the simple approach back to cooking. Together with a few talented friends they’ve created an inspiring, lovingly-crafted cookbook filled with mouth-watering recipes and health conscious ideas certain to put the creativity back into your kitchen.

Martha Goes Green contains over fifty of Rosie and Ruth’s favorite vegetarian recipes; from starters and soups to delicious mains, vegan and gluten free dishes. These budding young chefs dispel all myths that cooking sans meat is either limiting or arduous and instead inspire the inner cook in all of us. Further down you will find some sample recipes to tantalise your taste buds and try for yourself…

Rosie and Ruth created Martha Goes Green after deciding it would be a fun way to document and combine their growing recipe collection. The duo joined forces with photographer and friend Jessica Symonds and the project began in winter 2008.

After a year of writing, proofreading, tweaking recipes and countless photo shoots, the book was almost there. With some valuable contributions from illustrator Jessica Honey and writer Hazel Squair, Martha Goes Green was finally completed in March 2009.

Martha Goes Green is independently published in Melbourne, Australia. It’s printed on recycled paper with vegetable based inks and comes packaged in a unique reusable book bag made from fair-trade organic cotton.

It’s yum to go green! Visit to purchase this gorgeous cook book and find out more about the girl’s who created it. Rumour has it there is a second cook book in the pipeline and I for one am looking forward to it!

Mini asparagus and mint frittatas

Makes 12

1 bunch asparagus

1/2 Tbsp oil

8 eggs

1 cup frozen peas, thawed­­­

1/4 cup self raising flour, sifted

2 Tbsp roughly chopped fresh mint

1/2 cup grated tasty cheese

200g feta cheese, cubed

1 tsp salt

black pepper, to taste

cooking spray, to grease

Preheat oven to 180°C. Snap woody ends off asparagus, discard ends and cut stalks into quarters. In a small pan, heat oil over a medium heat and cook asparagus pieces for 5 minutes or until bright green and tender.

In a large bowl whisk together eggs, add cooked asparagus and remaining ingredients and stir through.

Grease a 12-hole muffin pan with cooking spray, spoon mixture evenly into each hole and bake for 15-20 minutes, or until cooked through.

Lentil, haloumi and asparagus salad

Serves 4, gluten free

2 x 400g cans brown lentils, rinsed, drained

1/2 red onion, finely sliced

1/2 red capsicum, diced

1 small Lebanese cucumber, halved lengthways, sliced

1/2 cup kalamata olives, halved

1/2 cup roughly chopped fresh mint leaves

1 1/2 Tbsp extra virgin olive oil

1 1/2 Tbsp lemon juice

salt and pepper, to taste

1 Tbsp oil, for frying

2 bunches asparagus

250g haloumi cheese, drained and sliced

To serve

1 lemon, cut into wedges

In a large bowl combine lentils, onion, capsicum, cucumber, olives and mint leaves. Pour over olive oil and lemon juice, season with salt and pepper and toss to combine.

Heat half a tablespoon of frying oil in a large pan over a medium heat. Snap woody ends off asparagus, discard and add stalks to the pan. Cook for 5 minutes, turning halfway through, or until asparagus is tender and has turned bright green. Remove from pan and heat remaining half tablespoon of oil. Add sliced haloumi and fry for 1-2 minutes, turning halfway through. Haloumi should be golden on both sides.

Divide lentil salad between four plates, top with asparagus and haloumi and serve with lemon wedges.

More recipes from the girl’s at Martha Goes Green next post…