Recipe - Potato and Pea Frittata

Ingredients

• 6 baby Red Royale or baby white potatoes, thinly sliced
• 1 cup (120g) frozen peas
• 8 Eggs
• 80g goat’s cheese, crumbled
• 120g pkt 4 Leaf Salad

Method

1. Heat a greased 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Add one-quarter of the potato. Cook for 1 min each side or until light golden and tender. Transfer to a plate. Repeat in 3 more batches with remaining potato.
2. Meanwhile, cook the peas in a medium saucepan of boiling water until tender. Drain well.
3. Lightly whisk the eggs in a medium bowl. Season.
4. Preheat grill on medium. Arrange half the potato over the base of the frying pan. Top with half the peas and half the goat’s cheese. Continue layering with the remaining potato, peas and goat’s cheese. Pour over the egg and gently swirl the pan to cover the potato mixture. Cook over medium heat for 6 mins or until almost set.
5. Cook under grill for 5 mins or until just set. Cut into wedges.

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Recipe - Daal

Ingredients:

• 1 cup yellow split peas
• 4 cups of water
• salt to taste
• 1/2 tspn. tumeric powder
• 1 small egg plant - chopped
• 1/2 tomato - chopped
• 1/4 inch ginger)
• 1 cloves garlic ) minced
• 1/4 onion )
• hot pepper - to taste

For Tempering (forun)

• 1/4 onion
• 1 clove garlic
• 1/2 tspn. cumin seeds
• 1/2 tspn. mustard seeds
• curry leaves - approx. 6
• 1 tblspn. oive oil (or any other)

Method: 

1. In a medium size pot, put in daal & water and bring to boil on medium heat without lid on.
2. Add salt, tumeric, eggplant, hot pepper, tomato and the minced ingredients.
3. Cook on medium heat, uncovered for 30 minutes then place lid on.
4. Add more water if needed.
5. Cook until daal becomes mushy and soft.
6. Cooked daal should have a thick soup consistency.
7. Lastly cook forun in oil in a small pot, on medium heat until seeds crackle and onions get slightly browned.
8. Add forun in daal and stir.
9. Serve with rice and any chutney.

Serves 3 or 4 people.

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Recipe - Dressings Perfect for Slaws

Vietnamese Salad Dressing

• 13ml soy sauce
• 10ml asian rice wine vinegar
• 10ml lime juice
• 1 tsp honey
• 2g ginger, grated
• 5g mint leaves
• 8ml sesame oil
• 8ml olive oil
• 6ml water

Miso Ginger Dressing

• 8ml soy sauce
• 8ml rice wine
• 15ml lime juice
• 5g honey
• 8g red miso (reduced salt)
• 4g ginger, grated
• 8ml sesame oil
• 8ml olive oil

Joanne Turner's Pad Thai Inspired Dressing

• 2 tbsp light peanut butter
• 1 tbsp soy sauce
• 1 tsp fresh ginger
• 1 tbsp lime juice
• 2 tbsp tamarind paste
• Water (just add a bit at a time till you get the right consistency)

Garlic, Lime, Mayo Taco Sauce 

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice from 1 medium lime
• 1 tsp garlic powder
• 1 tsp Sriracha sauce or to taste

Recipe: Tray Baked Stuffing

Note: Pictured is half the recipe, full recipe serves 8

Ingredients

• 1 bunch sage leaves
• ½ bunch marjoram leaves
• 60g butter, plus extra for greasing
• 2 tbs olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 100g pancetta, finely chopped
• 2/3 cup (90g) prunes, chopped
• 30g parmesan, finely grated
• 350g Sourdough bread, torn into chunks
• 180g pecans
• 2 cups (500ml) Vegetable or Chicken Liquid Stock

Method

1. Finely chop half the herbs. Heat butter and oil in a large frypan over medium heat. Add chopped herbs, onion, garlic and pancetta, cook for 4 – 5 minutes until softened. Transfer to a bowl and toss with remaining ingredients, except the herb leaves. Set aside to soak for 10 minutes.
2. Preheat oven to 180C. Grease a 20 x 30cm baking dish. Add stuffing mixture and top with remaining herb leaves. Bake for 1 hour until golden.

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Recipe - Christmas Rocky Road

Ingredients:

• 250g Dark chocolate
• 150g Milk chocolate
• 100g Cherry ripe
• 100g Apricot log pieces
• 100g Brazil nuts
• 100g Macadamia nuts
• 100g Nougat
• 100g Mini marshmellows
• 50g Amaretto Biscuits
• 175g Butter, soft
• 4 tbsp Golden syrup

Method:

1. Crush the Cherry ripe, Apricot log pieces, Brazil nuts, Macadamia nut, Nougat, Amaretto Biscuits in whichever way works for you i.e a food processor, cutting them methodically or smashing them with a mallet (great for Christmas frustrations!)
2. Melt the chocolates, butter and golden syrup
3. Place the crushed ingredients in a tray making sure they're all mixed up and add the mini marshmallows
4. Pour the melted chocolate over
5. Set by placing in the fridge
6. When the Rocky Road is nearly set, cut it into pieces (it's easier to cut when not rock hard)

Recipe - Herb, Pistachio & Cumin Sauce

Ingredients 

• ¼ cup loosely packed fresh parsley
• ¼ cup loosely packed fresh corriander
• ¼ cup unsalted pistacios
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp red wine vinegar
• As little or as much chili as you like
• ⅓ cup extra-virgin olive oil
• Salt and pepper to taste

Method

• Whiz it all up in the food processor

Notes

• Makes about 1/2 cup
• This accompaniment is great on all meats and fish
• You could replace chillies with jalapenos 
• You could replace red wine vinegar with sherry vinegar or lime juice

Recipe - Slow Cooker Black Bean and Sweet Potato Chilli

Ingredients

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tbs ground cumin
• 1/2 tsp chipotle Tabasco sauce
• 2 x 400g cans black beans, rinsed, drained
• 400g can diced tomatoes
• 300g can corn kernels, drained
• 1 cup (250ml) vegetable stock
• 600g gold sweet potato, peeled, cut into 3cm pieces
• 1 red capsicum, seeded, chopped
• 1 small avocado, stoned, peeled, sliced
• Sour cream, to serve
• Coriander leaves, to serve

Method

1. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion is soft and golden. Add the garlic, ground coriander and cumin and cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker.
2. Add the Tabasco sauce, beans, tomato, corn, stock, sweet potato and capsicum and stir to combine. Cover and cook for 3 hours on high (or 6 hours on low) or until the sweet potato is tender. Stir well.
3. Divide the vegetable mixture among serving bowls. Top with the avocado, sour cream and coriander leaves.

source

Recipe - 10 Min Mexican Sauce, Perfect for Tacos or Enchiladas

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
• 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

Instructions

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make tacos or enchiladas!

Notes

• Recipe makes 2 cups
• Can freeze the sauce

source

Recipe - Healthy Mini Blender Pancakes

Ingredients

• Pinch of ground cinnamon
• 1 tsp baking powder
• 1 tbsp chia seeds
• 2 eggs
• 1/2 cup rolled oats
• 1 1/2 bananas

Directions

1. Throw into blender and blend
2. Make mini pancakes as you usually would

This is a JS Health Recipe

Recipe - Dark Chocolate Avocado Paletas

Ingredients

• 1 1/2 cups (355ml) unsweetened vanilla almond or hazelnut milk
• 1 large ripe avocado, halved and pitted
• 1/3 cup (78ml) Grade A maple syrup
• 5 tablespoons (36g) cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Directions

1. Combine the milk, avocado, maple syrup, cocoa powder, vanilla and cinnamon in a blender. Process until smooth, stopping once to scrape down sides to make sure all the ingredients incorporate evenly.
2.  Pour into 6 (1/2 cup/118ml-capacity) popsicle molds. Freeze until solid, 4 hours. Unmold and enjoy immediately.

Serves: 6

Recipe source

Recipe – The Almost-A-Sponge Cake

Ingredients

• 1 cup unsalted butter (227g)
• 1 3/4 cups all-purpose flour (230g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup ricotta (60g)
• 1 tablespoon lemon juice
• 4 large eggs, at room temperature, beaten

Syrup (Optional)

• ½ cup icing mixture
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 160C
2. Using a grater, grate the butter (it will melt more evenly and quickly if in tine pieces) then transfer to a small saucepan then melt on the lowest heat. Leave to cool, but not to solidify.
3. Spray cake tin with oil.
4. In a medium bowl, sift together the flour, baking powder, and salt.
5. Whisk the ricotta and lemon juice together in a small cup.
6. Whisk the eggs.
7. Add the ricotta and lemon to the flour, baking powder, and salt mix.
8. Add in the eggs
9. Add in the butter
10. Beat on medium speed until very pale and fluffy, about 3-4 minutes.
11. Transfer the batter to the prepared pan. Smooth the top.
12. Bake the cake for 35-40 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
13. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
14. Make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Add a dash of boiling water. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.
15. Once you've turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It'll seem like a lot, but use all of the syrup. Let the cake cool.

This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

Recipe - Almond, Pear And Olive Oil Cake

Ingredients

• 3 small pears
• 3 eggs
• 1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)
• Cinnamon
• 1/3 cup extra-virgin olive oil
• 1/2 cup of buttermilk
• Juice of 1 mandarin
• 1 cup of almond flour (almond meal)
• 1 1/2 cups of self-raising flour (gluten free flour will also work)

Method

1. Preheat your oven to 180 ºC (350 ºF). Line a round cake tin with baking paper. Sprinkle the base with 2 tablespoons of brown sugar and a little cinnamon.
2. Cut the pears into two, scoop out the core, then cut each half into two, lenghtways. Line the base of the cake tin with the pears.
3. Beat the eggs with sugar until fluffy, add 1 teaspoon of cinnamon, oil, buttermilk and mandarin juice and whisk well. Add the almond flour and the sifted self-raising flour and gently incorporate them into the batter without over mixing. Pour the batter over the pears and bake for 40-45 minutes or until a skewer comes out clean when inserted into the center of the cake.
4. Turn upside down and leave to cool on a rack for 30-45 minutes before serving. Enjoy as it is or with vanilla gelato, cream or thick Greek yoghurt.

Recipe Source

Recipe - Healthy cacao, coconut and date bliss balls

Ingredients

• 12 Medjool dates
• 1 cup almond meal
• 1/2 cup shredded coconut, plus 1/3 cup extra for rolling
• 1/3 cup coconut oil
• 1/3 cup cacao powder
• 1 tablespoon chia seeds

Method

1. Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.
2. Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.
3. Place remaining coconut in a shallow dish.
4. Roll level tablespoons of mixture into balls. Roll in coconut to coat.

Novice Cake Decorating - Alex's 3rd Birthday

Recipe - Beetroot And Cumin Hummus With Toasted Walnuts

Ingredients

• 400g can chickpeas (garbanzos), drained and rinsed
• 1 tablespoon tahini
• 1 clove garlic, crushed
• ¼ cup (60ml) lemon juice
• 225g can baby beetroot, drained
• ½ teaspoon ground cumin
• Sea salt and cracked black pepper
• ¼ cup (70g) natural greek-style (thick) yoghurt, to serve
• ¼ cup (25g) walnuts, toasted and chopped, to serve
• Micro (baby) lemon balm leaves (optional), to serve
• Extra virgin olive oil, for drizzling

Method

1. Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and process until smooth.
2. Place in a serving bowl and top with the yoghurt, walnuts and lemon balm, if using.
3. Drizzle with oil to serve. Makes 1½ cups.

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Recipe - Creamy lemon and white bean dip

Ingredients

• 420g can butter beans
• 1/2 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil, plus extra to serve
• 1 small garlic clove, crushed
• 1 1/2 tablespoons finely chopped fresh flat-leaf parsley, thyme or dill, plus extra to serve

Method

1. Drain and rinse beans. Reserve 1 tablespoon. Place remaining beans, lemon rind, juice, oil, garlic and herbs in a food processor. Process until smooth and combined. Season with salt and pepper.
2. Transfer mixture to a serving bowl. Top with reserved beans. Sprinkle with extra herbs and drizzle with extra oil. Serve.

Source Recipe

Recipe - Passionfruit Coconut Slice

Ingredients

• 1 cup (150g) cashews
• 1 cup (250ml) coconut milk
• ½ cup (125ml) melted coconut oil
• ¼ cup (90g) honey
• ¾ cup (60g) desiccated coconut
• ⅔ cup (180ml) passionfruit pulp (approximately 10 passionfruits)
• 1 tablespoon honey, extra

Nut Base

• ½ cup (75g) cashews
• ½ cup (70g) macadamias
• 1 cup (80g) desiccated coconut
• 2 tablespoons coconut oil
• 1 tablespoon honey

Method

1. To make the base, place the cashews, macadamias, coconut, coconut oil and honey in a food processor and process until smooth. Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lined with non-stick baking paper and refrigerate for 20 minutes.
2. Place the cashews, coconut milk, coconut oil, honey and coconut in a food processor and process for 3–4 minutes or until smooth and creamy. Pour the coconut mixture over the base and return to the refrigerator for 40 minutes or until set.
3. Place the passionfruit and extra honey in a small frying pan over high heat and cook for 4–5 minutes or until thickened. Allow to cool slightly.
4. Drizzle the passionfruit syrup over the filling and refrigerate for 2 hours or until set. Cut into squares and refrigerate until ready to serve.  

Makes 16
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Recipe - Simple Herb and Potato Salad

Ingredients

• 6 large potatoes, cut into chunks
• 1 1⁄2 tablespoons finely minced garlic
• 1 teaspoon salt
• 1 tablespoon red wine vinegar
• 1 1⁄2 lemons, juice of
• 3⁄4 cup olive oil
• 1⁄2 cup mint
• 1/2 cup parsley

Method

1. Boil the potatoes
2. Immediately drain potatoes of any liquid
3. Add all the ingredients, except herbs and stir, carefully,
4. When the salad has cooled a bit, add the herbs.
5. Serve warm or at room temperature