Recipe - Winter Greener Warmer Soup

Ingredients: 

• 2 tbs olive oil
• 1 brown onion, finely chopped
• 2 celery sticks, finely chopped, leaves reserved
• 1/2 small savoy cabbage, shredded
• 2 small zucchini, finely chopped
• 8 cups (2L) salt-reduced chicken stock
• 300g broccoli, cut into small florets
• 1 cup (120g) frozen peas
• 400g can cannellini beans, rinsed, drained
• 1/3 cup (25g) finely grated parmesan

 

Method

1. Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens slightly. 
2. Add the celery and cabbage. Cook, stirring, for 5 mins or until cabbage wilts. 
3. Add the zucchini. Cook, stirring, for 2 mins or until heated through. 
4. Add stock and bring to the boil
5. Add the broccoli, peas and cannellini beans. Reduce heat to medium. Simmer for 3 mins or until broccoli is bright green and tender crisp. Season
6. Ladle the soup among serving bowls. 
7. Sprinkle with the parmesan and reserved celery leaves.

Source

Recipe - Chocolate and hazelnut upside-down pear cake

Ingredients

• 125g butter, chopped
• 1 cup (220g) brown sugar
• 3 Coles Australian Free Range Eggs
• 3/4 cup (110g) plain flour
• 1/3 cup (50g) self-raising flour
• 1/2 cup (60g) hazelnut meal
• 1/4 cup (25g) cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/3 cup (80g) sour cream
• Chopped hazelnuts, toasted, to serve

CARAMEL PEARS

• 5 small firm pears, peeled
• 1 cup (220g) brown sugar
• 2 cinnamon sticks or quills
• 2 whole star anise
• 1 tsp vanilla bean paste
• 200ml thickened cream
• Pinch of salt

 

Method

• STEP 1 To make the caramel pears, place the pears and sugar in a medium saucepan. Pour over enough water to cover the pears. Add the cinnamon, star anise and vanilla. Place over high heat and bring to the boil. Reduce heat to low. Cover with a disc of baking paper to help keep pears submerged in the poaching liquid. Simmer for 1 hour or until the pears are tender.
• STEP 2 Carefully use a metal spoon to transfer the pears to a heatproof bowl. Bring syrup in the pan to the boil over high heat. Cook, stirring occasionally, for 10 mins or until the sauce reduces by three-quarters. Reduce heat to medium. Add cream and cook for a further 5 mins or until caramel sauce thickens. Add salt and stir to combine. Set aside for 10 mins to cool. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.
• STEP 3 Preheat oven to 160°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Cut the pears in half lengthways and arrange, cut-side down, over the base of the prepared pan.
• STEP 4 Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, hazelnut meal, cocoa powder and bicarbonate of soda. Stir to combine. Add the sour cream and stir to combine. Spoon the mixture over the pear in the cake pan and smooth the surface. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly before turning onto a serving plate.
• STEP 5 Drizzle the cake with caramel sauce. Sprinkle with the hazelnut. Cut into wedges to serve.
• Serve with double cream or dollop cream.

source

Recipe - Easy Fish & Chickpea Stew

Ingredients

• 280g jar chargrilled peppers (capsicum)
• 600g fish
• 2 x 400g cans diced tomatoes
• 400g can chickpeas
• 60g baby spinach or other greens.

Method

1. Drain 280g jar chargrilled peppers (capsicum), reserving 1 tbs oil. Coarsely chop the capsicum
2.  Heat the reserved oil. Add 600g fish, cut into 3cm pieces. Cook, turning occasionally until golden. Add capsicum, 2 x 400g cans diced tomatoes and a 400g can chickpeas, rinsed, drained. Bring to the boil, reduce heat to low. Simmer for 10 mins, stirring occasionally or until sauce thickens and the fish is cooked through. Remove from heat.
3. Stir in 60g baby spinach or other greens.

These are a few of my favourite dressings

 Great with stone fruit, bocconcini, rocket and asparagus

• 2 tsp Dijon Mustard
• 2 tbs Apple Cider Vinegar
• 1/4 cup olive oil
• Orange Marmalade (to taste)