Savoury
Ingredients:
1/2 x zucchini, diced (2cm)
1/2 x red capsicum, diced (2cm)
1/4 x red onion, diced
2 x eggs, lightly beaten
60 g butter, melted
1/3 cup thickened cream
1/3 cup milk
1/2 cup cheddar cheese, grated
4 x sheets fillo pastry
8 x vined ripened cherry tomatoes
Method:
1. Preheat oven to 180 degrees Celsius. Grease the 8 hole muffin pans with olive oil spray.
2. In a large bowl, mix eggs, cream and milk and whisk together until combined. Add zucchini, onion, capsicum and cheese. Stir to combine.
3. Brush sheet with a little melted butter, then fold in half widthwise. Brush with a little more butter and fold in half lengthwise, then cut into 2 rectangles. Carefully push rectangles into 2 holes of pan to form pastry cups. Repeat with remaining pastry and butter to create a total of 8 cups. Divide mixture among cups. Prick tomatoes with a toothpick several times, then place one in the centre of each cup. Bake for 20-30 minutes or until golden and cooked through. Serve warm.
Ingredients:
1 bunch kale ( centre ribs and stems removed)
1 tbls good quality olive oil
1 tspn sea salt
Method:
1. Preheat oven to 180 degrees Celsius. Place kale leaves on a large baking tray. Drizzle with olive oil and sprinkle some salt. Bake for about 10 minutes or until crispy.
Ingredients:
1 x large red capsicum, quartered, seeded
4 x large dried red chillies
3 x bird’s-eye chillies, halved, seede
2 x cloves garlic, peeled
1 tspn caraway seeds, toasted, ground
1 tspn cumin seeds, toasted, ground
1 tspn sugar
3 Tbls olive oil
Method:
1.To make harissa, place dried chillies in a small heatproof bowl. Pour over 1 cup of boiling water and stand for about 10 minutes until softened. Drain and set aside.
2.Preheat grill to high and place capsicum skin-side up and cook for 10-15 minutes or until skin is blistered and darkened. Place in a bowl and cover with plastic wrap. Cool for 10 minutes. Rub off skins and discard.
3.Process capsicum, fresh chillies, soaked chillies, ground cumin, ground caraway, garlic, sugar, oil in the food processor until smooth. Season with salt and pepper.
Harissa has many different uses. It lasts for months in the fridge and has endless uses. I use it on marinades, chicken, vegetables, fish, beef or lamb. You can even stir it through a dressing. Warning: It’s addictive!
Note: Use less chillies for a milder paste and remove the seeds from the dried chillies. Double the quantity of the recipe to make about a cup.
Ingredients:
500g lamb mince
1 small red onion, diced
2 cloves garlic, finely chopped
1/2 cup breadcrumbs
30g sachet taco seasoning
1 egg
1/3 cup, coriander leaves, roughly chopped
2 tbs rice bran oil
1/2 cup plain Greek style-yoghurt
2 tbs olive oil
1 tsp cayenne pepper
12 cherry tomatoes, sliced
80g salad greens
1 Lebanese cucumber, sliced
6 bread rolls
Method:
1. Combine mince, onion, garlic, breadcrumbs, taco seasoning, coriander leaves and egg in a bowl. Season with salt and pepper. Use your hands to shape into 6 patties. Refrigerate for 15 minutes.
2. Heat oil in a non-stick frypan over medium-high heat, then cook patties for 2-3 minutes each side or until cooked to your liking. Place yoghurt in a small bowl. Sprinkle with cayenne pepper and drizzle with olive oil.
3. Spread bun bases with butter or margarine. Top each with a pattie, salad leaves , cucumber, sliced tomatoes, yoghurt and bun top.
Ingredients:
2 cups self – raising flour
1 1/2 cup milk
1 tspn vanilla essence
1 x egg
2 Tbls fruit sugar or caster sugar
1/4 tspn cinnamon powder
Method:
1.Whisk milk, egg, vanilla, cinnamon and sugar in a jug until combined.
2. Sift flour in a large bowl. Make a well in the centre. Add milk mixture and whisk until combined, adding a little extra milk if necessary. Place in the refrigerator for 20 minute to rest.
3. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Cook pancakes for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2-3 minutes or until golden and cooked through. Transfer to a plate. Repeat with remaining mixture, brushing the pan with butter between batches.
To serve: Drizzle pancakes with maple syrup or honey. Garnish with your favourite fruit.
