An ever-increasing population and booming property prices mean sections are getting smaller - but you don't need the perfect section to grow food. Whether you have a small urban plot or a rambling, shady backyard, Homegrown Happiness will help you create the perfect garden to suit your individual needs.
ElienLewis is an advocate of the low-maintenance no-dig gardening method and says this book is everything she is passionate about — food, gardening, foraging and low waste.
Kūmara gnocchi with a buttery white wine sauce
Sweet, light kūmara gnocchi in a fragrant wine sauce is the ultimate comfort meal. These pillowy kūmara dumplings can be made ahead of time and kept refrigerated for up to two days before cooking.
Ingredients Gnocchi 500g kūmara 250g ricotta cheese, drained ¼ cup finely grated parmesan cheese ¼ tsp ground nutmeg 1 tsp salt 1 cup white flour (plus extra for dusting) 1–3 Tbsp olive oil
White wine sauce 3 Tbsp butter 2 cloves garlic, peeled and crushed 2 Tbsp fresh thyme, chopped 125ml white wine ¼ tsp salt Cracked black pepper to taste
To serve Parmesan cheese, grated Fresh thyme
Method Preheat the oven to 200C (or 180C fan bake). Pierce a few holes in the kūmara with a fork, then bake until completely soft inside. Alternatively, the kūmara can be microwaved until soft, about 4–5 minutes on one side, then another 2–3 minutes on the other side.
Once cooked, peel the kūmara while still hot and discard the skins. Mash until smooth, then mix in the ricotta, parmesan, nutmeg and salt and combine well. Add in the flour and knead together gently until just combined into a dough ball. It should be soft and slightly sticky. Tip the dough on to a well-floured bench and divide it into four even-sized pieces.
Gently roll out one piece at a time into a long rope of about 2.5cm thickness. Cut the rope into 2cm pieces. Place each piece on a flour-dusted board or tray and ensure the gnocchi aren't touching each other. Continue with the remaining dough.
At this stage, the gnocchi can be refrigerated until needed or used straight away.
Bring a large pot of water to the boil. Once boiling, add in a pinch of salt and gently lower in one-third of the gnocchi pieces. Cook the gnocchi until they rise to the top of the pan, then use a slotted spoon to remove them and let them drain. Continue with the rest of the gnocchi.
In a frying pan over medium heat, heat 1 Tbsp of oil. Fry the gnocchi in batches so they are crispy on each side (1–2 minutes each side), with more oil as needed. Once they're fried, place them on a plate and start on the sauce.
Heat the same frying pan over medium heat and add in the butter and the garlic. Fry until the butter begins to lightly brown, then add the fresh thyme, white wine, salt and pepper. Simmer the sauce for 4–5 minutes until slightly reduced, then return the gnocchi to the pan. Coat with the sauce and warm through.
Serve hot with extra parmesan and chopped thyme.
Sourdough Carrot Cake
Sourdough carrot cake with a creamy lemon icing
Sourdough starter goes wonderfully in a carrot cake as it gives a tender crumb. I love texture in a carrot cake, so I add in hazelnuts and shredded coconut. If hazelnuts aren't available, they can be substituted with walnuts or sunflower seeds.
Ingredients Cake 1½ cups white flour 2½ tsp ground cinnamon ½ tsp salt 1 tsp baking powder ½ tsp baking soda 1 cup liquid coconut oil or olive oil 1 cup brown sugar, packed 4 eggs 150g sourdough starter 1 cup grated apple 2 cups grated carrots ½ cup hazelnuts, chopped (or walnuts or sunflower seeds) ½ cup shredded coconut
Icing 200g cream cheese or labneh 1 cup icing sugar 2 Tbsp lemon zest 400ml cream
Method Preheat the oven to 200C (or 180C fan bake). Grease or line two 18cm round cake tins. (Alternatively, use one 23cm cake tin and slice the baked cake in half when icing it.)
In a medium bowl, mix together the flour, cinnamon, salt, baking powder and baking soda. Set aside.
In a large bowl, whisk together the oil, sugar, eggs and sourdough starter. Add in the apple, carrot, hazelnuts, coconut and vanilla and mix well. Add in the dry ingredients and fold together until well incorporated.
Divide the mixture evenly between cake tins. If using two 18cm tins, bake them for 20–25 minutes or until a knife inserted into the middle of the cakes comes out clean. If baking in one 23cm cake tin, bake for 40–45 minutes.
Once baked, remove the cakes from the tins and cool completely before icing.
To make the icing, use a mixer to beat the cream cheese, icing sugar and lemon zest on high speed until smooth and creamy. Add the cream and beat on low until just combined, then switch the mixture to high until stiff peaks form.
Spread one half of the icing over one of the cakes. Place on the second cake and top with the remaining icing.
A lovely light pasta dish with edible flowers.
Lemon and nasturtium pappardelle
Serves 4 / Vegetarian / nut-free
Ingredients 400g dried pappardelle pasta ¼ tsp salt 60g butter 2 cloves garlic, peeled and crushed 1 Tbsp lemon zest 1 tsp cracked black pepper 60ml lemon juice 1 cup finely grated parmesan cheese 2 cups shredded nasturtium leaves
To serve Salt and pepper, to taste Handful fresh basil Parmesan cheese, grated
Method Bring a large pot of water to the boil. Once boiling add in the pappardelle and ¼ tsp of salt. Cook for 7–8 minutes until al dente. Reserve 1 cup of the pasta water before draining.
Heat a deep frying pan over medium heat and add half the butter, the garlic, lemon zest and pepper. Saute for 3–4 minutes.
Pour in the pasta water and remaining butter and let it melt and simmer.
Add in the cooked pasta, lemon juice and parmesan and toss it together well as the cheese melts. Keep tossing until all the pasta has been coated.
Stir through the nasturtium leaves and let them wilt. Taste and add salt if necessary. Serve immediately with another crack of black pepper, torn basil leaves and freshly grated parmesan.
Edited extract from Homegrown Happiness: A Kiwi guide to living off the suburban land, by Elien Lewis (Bateman Books, $40) now available. To purchase check your local bookstore for possible click-and-collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.
