Recipes

Recipes to create and (nearly) all ingredients available right here!

Artichoke & Tomato Bake


1 lemon
2 tbs chopped fresh continental parsley
6 globe artichokes
1 tbs olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 garlic cloves, finely chopped
2 x 400g cans diced tomatoes
55g (3/4 cup) fresh breadcrumbs (made from day-old bread)
Method
Finely grate lemon rind. Combine rind and parsley in a bowl. Set aside. Cut lemon in half and squeeze juice into a large bowl of water.
Meanwhile, heat the oil in a saucepan over medium-low heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes or until soft. Add tomato. Increase heat to medium-high. Bring to a simmer. Cook for 15 minutes or until thickened. Season with salt and pepper.
Remove artichoke stems. Cut 3cm from the top of 1 artichoke. Rub cut sides with 1 lemon half. Peel 2 layers of outer leaves or until pale leaves are exposed. Scoop out and discard furry choke from the centre. Place the artichoke in the bowl of lemon water to prevent it going brown. Repeat with the remaining artichokes.Drain artichokes. Place in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15 minutes or until tender. Drain.Preheat oven to 180°C. Spoon three-quarters of tomato mixture over base of a 2L (8-cup) capacity baking dish. Arrange artichokes over tomato mixture and fill with remaining sauce. Top with breadcrumbs. Bake for 30 minutes or until the breadcrumbs are golden. Top with the parsley mixture.

Rhubarb Stewed with Ginger


Ingredients

1 bunch rhubarb, trimmed, cut into 8cm lengths
1 orange, rind finely grated, juiced
5cm-piece fresh ginger, peeled, finely shredded
55g (1/4 cup, firmly packed) brown sugar
Method
Step 1
Place the rhubarb in a large saucepan or large, deep frying pan over medium heat. Add the orange rind, orange juice, ginger and sugar.
Step 2
Cover and bring to a simmer. Cook, covered, stirring occasionally, for 5-8 minutes or until the rhubarb is very soft. Stir the mixture to break up the rhubarb.

Pearl Barley & Rocket Risotto


Ingredients
800g pumpkin, peeled, seeded, cut into 1.5cm pieces
Olive oil spray
1 1/2 tsp salt-reduced chicken stock powder
750ml (3 cups) water
2 tsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
220g (1 cup) pearl barley, soaked overnight, drained
2 tsp chopped fresh rosemary
160ml (2/3 cup) white wine
1 bunch rocket, trimmed, coarsely chopped
Method
Step 1
Preheat oven to 180ºC. Line a baking tray with non-stick baking paper. Place pumpkin on the prepared tray and spray with oil. Bake for 25 minutes or until tender and golden.
Step 2
Meanwhile, place stock powder and water in a saucepan over high heat and bring to the boil. Reduce heat to very low and hold at a gentle simmer. Heat oil in a large heavy-based saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add garlic. Cook, stirring, for 1 minute or until aromatic. Stir in the barley and rosemary.
Step 3
Add wine to barley mixture and cook until reduced by half. Add a ladleful (about 125ml/1/2 cup) of simmering stock to the barley mixture and cook, stirring constantly, until liquid is absorbed. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be almost absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender.
Step 4
Add the pumpkin and rocket to the barley mixture. Cover and set aside for 5 minutes to stand.

Cauliflower, Potato & Pea Mash



1/2 large (650g) head cauliflower, roughly chopped
2 large (350g) sebago potatoes, peeled, roughly chopped
1/2 cup frozen peas
2 tablespoons milk or soy milk
20g butter
2/3 cup grated cheese of your choice
Method
  1. Place cauliflower and potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 to 20 minutes or until vegetables are tender, adding peas in the last 2 minutes of cooking. Drain well.

  2. Step 2

    Return vegetables to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Mash until smooth.

  3. Step 3

    Stir in milk, butter and cheese. Season with salt and pepper. Serve.

Easter Bunny Bikkies


Ingredients
125g butter, softened
1/2 cup caster sugar
1 egg yolk
2 1/2 tablespoons golden syrup
2 cups plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 cup pure icing sugar, sifted
1/2 small lemon, juiced
ribbon, for decoration
Method
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Using an electric mixer, cream butter and caster sugar until pale and creamy. Add egg yolk and golden syrup. Beat to combine. Sift flour, bicarbonate of soda, ginger and cinnamon together over butter mixture. Stir with a wooden spoon to form a stiff dough.
Press dough into a 10cm round. Roll out between 2 sheets of baking paper until 5mm thick. Place, between baking paper, on a tray. Refrigerate for 20 minutes or until firm.
Using an 8cm rabbit shaped biscuit cutter, cut 16 biscuits from dough. Place on prepared trays. Using a chopstick or skewer, punch 1 hole at the top of each biscuit and make small indentations on biscuits to decorate.
Bake for 15 minutes or until firm to touch. Allow to cool on trays (biscuits will firm further on cooling).
Sift icing sugar into a bowl. Gradually add 1 tablespoon lemon juice and stir until icing is smooth. Spoon into a small snap-lock bag. Squeeze out air and seal. Using scissors, snip 1 corner from bag and pipe icing on biscuits. Allow icing to set. Thread ribbon through holes. Serve.

Radish & Cucumber Kachumber


2 Lebanese cucumbers, peeled, halved, seeded, sliced widthwise
1 bunch small red radishes, trimmed, quartered
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon nigella seeds (optional, see note)
1/2 teaspoon cumin seeds
1 green chilli, halved lengthwise and widthwise
2 tablespoons lime juice
75g raw cashews, roasted
1/4 cup coriander leaves
Combine cucumbers and radishes in a bowl. Heat vegetable oil in a small frying pan over medium heat, add mustard, nigella and cumin seeds, and cook for 1 minute or until seeds begin to pop. Add chilli and cook for 30 seconds. Cool, then pour seed mixture over cucumber and radishes. Add remaining ingredients and salt to taste, then toss to combine.

Classic Hummus Recipe
for perfect hummus every time!


INGREDIENTS:
2 x 400g (12oz) cans of chickpeas (garbanzo beans)
½ teaspoon of salt
2 cloves of garlic chopped or crushed
2 tablespoons tahini
¼ cup sunflower oil
¼ cup water
4 tablespoons lemon juice
METHOD:
Put all ingredients in food processor and blend until smooth. You can also use a stick blender or a regular blender however you may have to add more water to keep it flowing.
Taste. Note that all batches vary in flavour as salt, chickpeas and lemon juice always have different flavours and consistency.
Add water/oil/salt as needed. You should be able to taste every ingredient slightly, with not too much of any ingredient coming through.

Mango Salsa

  • 2 (approx 400gm each) mangoes, chopped
  • 1 chilli, deseeded, sliced (use less if you prefer a milder flavour) or try a tablespoon of mild chilli sauce
  • 1 tablespoon lime juice
  • 1/2 small red onion, finely chopped
  • 2 tablespoons shredded fresh mint leaves
  • 1 garlic clove, crushed
  • 1 kaffir lime leaf, finely shredded (or not if you don't have one!)
Place all ingredients into a bowl and stir gently to combine. Cover & refrigerate before serving. Try with ice-cream!

Asparagus Recipe



Cook time: less than10 minutes!

Ingredients
1 bunch of fresh asparagus
2 tablespoons really good extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese
1 teaspoon freshly grated lemon rind
Salt and freshly ground black pepper

Method

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 2 to 4cm sections, slicing at a slight diagonal.

Fill a medium sized pot half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. No more! Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve. The best!

Grapefruit Delicious

Ingredients (serves 6)
1 grapefruit
1 lemon
3 eggs, separated
1 cup (215g) caster sugar
60g butter, melted
1/3 cup (50g) self-raising flour
1 cup (250ml) milk
Icing sugar mixture, to serve
Ice-cream or yoghurt to serve
Method
Preheat oven to 180°C. Grease six 3/4-cup (185ml) ovenproof ramekins and place in a roasting pan. Finely grate and juice the grapefruit and lemon. You will need 1 tbs of rind and 3/4 cup (185ml) of combined juice.
Use an electric mixer to whisk the egg yolks and half the caster sugar in a medium bowl until pale and creamy. Add the combined rinds and juice, butter, flour and milk and stir to combine.
Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add the remaining caster sugar and whisk until sugar dissolves. Add one-third of the grapefruit mixture to the eggwhite mixture and gently fold until just combined. Add the remaining grapefruit mixture in 2 batches, gently folding between each batch.
Pour the mixture evenly among the ramekins. Pour boiling water in pan to halfway up sides of ramekins. Bake for 12- 15 minutes or until golden brown and just cooked. Dust with icing sugar and serve immediately with ice-cream or yoghurt, if desired.  Amazing!!

Pumpkin Curry

Ingredients (serves 8)
2 tablespoons grapeseed oil
1/2 teaspoon cumin seeds
1 cinnamon stick
1 small brown onion, finely chopped
5 garlic cloves, crushed
1 red bird’s eye chilli, finely chopped
1/2 teaspoon ground coriander
1.2kg kent pumpkin, peeled, chopped 
Method 
Heat oil in a large saucepan over mediumlow heat. Add cumin and cinnamon. Cook, stirring, for 1 minute or until fragrant. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, chilli and coriander. Cook, stirring, for 1 minute or until fragrant. Add pumpkin. Season with salt. Stir to combine. Reduce heat to low. Cook, covered, stirring occasionally for 20 to 25 minutes or until pumpkin is tender. Serve.

Tangelo Delicious



Ingredients (serves 4)

80g butter, softened
3/4 cup caster sugar
2 tangelos, rind finely grated, juiced
3 eggs, separated
1/3 cup self-raising flour, sifted
1 1/4 cups milk
pure icing sugar, to dust

Method

Preheat oven to 170°C. Grease a 5cm deep 6-cup capacity ovenproof dish.

Using an electric mixer, beat butter, sugar, rind and yolks until light and creamy. Using a large metal spoon, fold in flour. Gently stir in 1/3 cup tangelo juice and milk until just combined.

Using an electric mixer, beat eggwhites until soft peaks form. Fold into batter.

Spoon batter into dish and place in a baking pan. Pour hot water into pan so it comes halfway up side of dish. Bake pudding for 50 to 55 minutes or until risen and golden. Dust with icing sugar. Serve.

Note: The ratio of pudding on top to the sauce underneath will vary according to the size and depth of the dish used.

Patatas Bravo



Ingredients (serves 6) 

800g sebago potatoes, peeled, cut into 4cm pieces 

2 tablespoons olive oil 

1 large red onion, halved, thinly sliced 

1 garlic clove, crushed 

2 teaspoons sweet paprika 

400g can chopped tomatoes 

1/2 cup vegetable stock 

Method 

Preheat oven to 200°C/180°C fan-forced. Place potato and half the oil in a large roasting dish. Season with salt and pepper. Toss to coat. Roast for 30 to 40 minutes or until golden and cooked through. 

Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thickened. 

Remove potatoes from oven. Add tomato mixture. Stir to combine. Roast for 15 minutes or until heated through. Serve.

 

Celeriac Potato Mash


Ingredients: 
2 small (700gm) celeriac, peeled, diced 
500gm potatoes (see note) peeled, diced 
2 garlic cloves, peeled 
150ml cream 
75g butter, chopped 

Method 
Place celeriac, potatoes and garlic in a saucepan of boiling, salted water over medium-high heat. Cook for 10 to 12 minutes or until tender. Drain in a colander. 
Return vegetables to warm saucepan. Shake saucepan over low heat for 30 seconds or until excess moisture evaporates. Remove from heat. 
Using a potato masher, roughly mash vegetables. Stir in cream and butter. Mash until smooth and creamy. Season with salt and pepper. Serve. 
Notes: Desiree, sebago are the best potato varieties to use for this mash recipes.

Leek, Potato & Rosemary Soup



Potato, leek and rosemary soup takes six ingredients, just a little time and only a few $!
Ingredients (serves 4)
2 tablespoons olive oil
2 leeks, trimmed, halved, washed, thinly sliced
3 garlic cloves, crushed
2 tablespoons finely chopped fresh rosemary
1kg coliban potatoes, peeled, chopped
5 cups of stock
Extra fresh rosemary, to serve

Method


Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.

Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.

Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve. Can add a dollop of sour cream, yoghurt or cream too!

Orange/Lemon Cake



Juice and zest of lemon and orange turn this yogurt cake into a fragrant cake perfect to serve as an elegant dessert. This cake improves and tastes even better then next day!
Ingredients:
For the cake:
2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
110 gms of butter softened
1 cup sugar
2 large eggs, warmed in shell in hot 5 minutes
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 1/3 cups your favourite yogurt
For the icing:
1 cup icing sugar
1 tablespoons light agave syrup or golden syrup even
4 teaspoons fresh lemon juice
1 tablespoons orange juice
Directions
Make cake: Preheat oven to 180C with rack in middle. Butter a round pan and line bottom with baking paper. Butter paper, then flour pan, knocking out excess.
Sift together flour, baking powder and soda, and salt. Beat butter, sugar, eggs, and zests until pale and creamy, 3 to 5 minutes.
Add flour mixture in 3 batches alternating with yogurt just until blended, scraping down side of bowl as needed. Spread batter evenly in pan and rap pan on work surface to eliminate air bubbles.
Bake until cake is golden and tests dry when a wooden pick is inserted into center, 35 to 45 minutes. Cool in pan 10 minutes, then invert onto a rack and peel off paper.
Make glaze: Whisk together glaze ingredients until smooth and then brush glaze on hot cake. Cool completely.

Root Vegetable Ragout


Ingredients
2 red onions cut into quarters
2 onions cut into quarters
3 parsnips cut into wedges
1/2 celery cut into wedges
1 bunch of dutch carrots
3 potatoes, halved
2 leeks, sliced into rounds
8 brussels sprouts
1 tablespoon extra-virgin olive oil
2 sprigs each of fresh thyme, rosemary, and parsley
1/2 cup white wine
2 cups stock
1 kilo of roma tomatoes (or a can of them)
1 bay leaf
2 cups coarsely chopped Swiss chard
salt and freshly ground black pepper
Directions
Preheat the oven to 200 degrees.
In a heavy roasting pan, combine the vegetables (not the chard and tomatoes)
and olive oil and toss to coat. Roast about 30 minutes, turning each 15 minutes, until the vegetables are nicely browned.
Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
Season with salt and pepper. To serve, you can spoon the vegetables and sauce over the polenta if you like or even thick toast...
Asparagus & Goat's Cheese Frittata

Ingredients (serves 4)

12 eggs, lightly whisked
1/2 cup milk
12 eggs, lightly whisked
1/2 cup milk
2 tbs finely chopped dill
20g butter
1 leek, white part only, thinly sliced
2 bunches asparagus, trimmed, diagonally cut into 3cm pieces
100g goat’s cheese, crumbled
Method
Preheat grill. Whisk eggs, milk and dill together in a medium bowl. Season with salt and pepper.
Melt butter in a large frying pan, add the leek and cook until softened, then add the asparagus and cook until bright green and tender but still crisp.

Pour egg mixture over the leek mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 4-5 minutes or until frittata is almost set but the top is still runny.

Remove from heat. Sprinkle the goat’s cheese evenly over the top. Place the frying pan under preheated grill for 1 or 2 minutes or until frittata is set and top is lightly browned. Keep an eye on it!!! Use a spatula to loosen the frittata and slide onto a clean work surface. Cut into wedges and place on serving plates.
Great with a salad!
GLUTEN FREE

Basil Pesto Pasta

Ingredients (serves 4)
375g dried linguine pasta
1 cup fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove, crushed
2 tablespoons grated parmesan cheese
1/4 cup extra-virgin olive oil
Shaved parmesan cheese, to serve
Method
Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
Add pesto to pasta. Toss to combine. Serve

Homemade Muesli Bars


Ingredients
1 cup rolled oats
1 cup desiccated coconut
1/2 cup wheatgerm
1/2 cup sesame seeds
1/2 cup sunflower kernels
1/2 cup pumpkin seeds (pepitas)
1 cup sultanas
125g butter
1/2 cup honey
1/3 cup brown sugarMethod
Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.