Recipe - Quick Roast Burst Cherry Tomato Sauce

 

Ingredients

• 1 400g can cherry tomatoes
• 2 pints cherry tomatoes
• 1/3 cup (80ml) olive oil
• 1 teaspoon sea salt
• ½ tsp. freshly ground black pepper
• 1 brown onion (150g), chopped finely
• 3 clove garlic, crushed
• 2 tablespoon tomato paste
• Pinch of brown sugar
• 1/4 cup loosely packed fresh basil leaves
• Freshly grated Parmesan (for serving)

Steps

1. Preheat the oven to 200
2. Toss the tomatoes (both fresh and canned) with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Season with salt and pepper, to taste. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
3. Meanwhile, add olive oil to a heavy-bottomed sauce pot. Heat over medium heat until the oil begins to shimmer. Add the onion and cook, stirring occasionally, until it begins to sweat and soften.
4. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.
5. Add the roasted tomatoes (including all of the cooking liquid in the pan), tomato paste, sugar and stir to combine.
6. Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap) and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.
7. Remove the pot from the heat and let cool for 10-15 minutes.
8. Option: Transfer the sauce to a blender (or use an immersion blender) or use a potato masher and blend until the sauce reaches your desired consistency.
9. Stir through the basil.

Cherry, White Chocolate & Orange Syrup Cake

INGREDIENTS

• 300g cherries, pitted, finely chopped
• 150g white chocolate baking chips, chopped into 1cm pieces
• 1 cup (150g) self-raising flour, sifted, plus 1 tbs extra
• 225g unsalted butter, softened
• 100g caster sugar
• Finely grated zest of 1/2 lemon
• 4 eggs
• 100g almond meal
• 1 tsp baking powder

 For the syrup

• 1 orange, juiced
• 50 g caster sugar

METHOD

1. Preheat the oven to 170°C. Grease and line a 20cm springform cake pan with baking paper
2. In a large bowl, beat the butter, caster sugar and lemon zest with electric beaters for 3-5 minutes until thick and pale
3. Add the eggs, 1 at a time, beating well after each addition. Fold in flour, almond meal, baking powder and a pinch of salt, then stir through the white chocolate and cherries. Spread mixture into pan
4. Bake for 20 minutes, then reduce oven to 160ºC and bake for a further 50-60 minutes until light golden and cooked through (cover loosely with foil if cake is browning too quickly).
5. Meanwhile, for the syrup. Place all the ingredients in a saucepan over low heat, then cook, stirring, for 1-2 minutes until sugar has dissolved. Increase heat to medium and cook for a further 1-2 minutes until thick and syrupy.
6. Pierce cake all over with a skewer, then drizzle over warm syrup. Cool slightly, then remove cake from the pan and cool completely before serving.

For the syrup: While the cake is cooking, make the syrup. Place the orange juice and sugar in a saucepan. Stir until mixed and bring to the boil. Allow to boil for just 1 minute, then remove from the heat and set aside.

Recipe - Pomegranate Molasses Chicken

 

Ingredients

• 4 part pomegranate molasses
• 2 part pomegranate juice
• 2 part honey (or maple syrup)
• 1 part balsamic vinegar
• 1 part lemon juice
• 1 clove garlic finely grated
• Salt and Pepper
• Olive Oil
• Pomegranate seeds

Note: the above will cover 1 x chicken maryland

Dressing – Green Goddess

 

Ingredients

• 2 cloves garlic
• 2 shallots
• 1 cup spinach
• 1 cup parsley
• ¼ cup nuts
• 1/4 cup nutritional yeast
• 3 limes juiced
• ¼ cup rice wine vinegar or mirin
• ½ cup olive oil
• Salt and pepper

Method

1. Use food processor to blend.
2. Add oil in a smooth stream until you're happy with consistency
3. Season
4. Adjust flavours to your liking

Source: @Katcancook on tic toc

 

 

Pesto - Using Basil or Parsley

 

Ingredients

• 1 cup basil or parsley
• 1 cup baby spinach
• 1 tbsp or more toasted pine nuts
• 3 garlic cloves
• 1/4 cup or more parmesan
• 1 heaped tbsp feta

Method

1. Use food processor to blend.
2. Add oil in a smooth stream until you're happy with consistency
3. Season
4. Adjust flavours to your liking

Recipe - Yoghurt citrus cake with gin syrup

 

Ingredients

• 125g unsalted butter, softened
• 220g (1 cup) caster sugar
• 3eggs
• 1 lime, zested
• ½ lemon, zested
• 225g (1½ cups) self-raising flour
• 50g almond meal
• 200g (¾ cup) Greek-style yoghurt
• 2 tbsp demerara sugar
• whipped or pouring cream, to serve

Gin syrup

• 155g (¾ cup) caster sugar
• ½ lime, juiced
• ½ lemon, juiced
• 2 tbsp gin 

Instructions

1. Preheat the oven to 180°C. Grease a 20 cm square cake pan and line with baking paper.
2. Using electric beaters, cream the butter and sugar in a large bowl until pale. Beat in the eggs, one at a time, beating well after each addition. Gently fold in the zests, flour and almond meal, then the yoghurt. Transfer mixture to the prepared cake pan and smooth the surface, making a slight dip in the centre to help it rise more evenly. Bake for 35 mins or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before using a skewer to poke about 30 holes into the top of the cake.
3. Meanwhile, to make gin syrup, place 60 ml water, sugar and juices in a small saucepan over medium heat. Simmer, stirring to dissolve sugar, for 5 minutes or until slightly reduced. Stir in the gin.
4. Spoon the hot syrup evenly over the cake, trying to prevent it running down the edges of the cake. Sprinkle over the demerara sugar. Allow the cake to cool in the pan, before cutting into squares and serving with cream.

Source

Recipe Risoni pasta salad with asparagus and sicilian olives

 

Serves: 6

Note: Can swap the risoni for rice or quinoa for a gluten-free option.

Ingredients

• 300g risoni
• 2 bunches asparagus, woody ends trimmed, cut into 3cm pieces
• 200g green sicilian olives pitted and sliced
• 1 yellow capsicum, seeded, chopped
• 100g fetta
• 1/2 cup coarsely chopped dill
• 1/4 cup finely shredded basil

 

Dressing

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

 

Method

1. Make the dressing by placing all dressing ingredients in a screw-top jar. Seal and shake to combine. Season.
2. Cook the risoni in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain reserving some pasta water.
3. Immediately drizzle the dressing over the risoni mixture and gently toss to combine
4. Add the sicilian olives, capsicum and fetta
5. When totally cooled, add the dill and basil