Recipe - Deconstructed Cabbage Rolls

  

Prep Time - 10 mins

Cooking time - 25 minutes (pressure cooker), 1hr 10 mins (stovetop) or 7 hours (slow cooker)

Ingredients:

• Oil for frying
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 500g mince (I used turkey but you could use any)
• 2x410g/14.5oz. tins diced tomatoes
• 850g/30ozs. cabbage, cored and sliced into wedges
• 2 tablespoons tomato paste
• 1 cup macaroni or pasta
• 1 cup grated cheese

Directions

• Step 1 - Heat a fry pan on medium heat and add oil. Fry onion and garlic until translucent. Turn up the heat to medium high and add the mince breaking it up. Transfer the whole mixture to a pressure cooker or a slow cooker or a very large cast iron pot. Add the tomatoes, cabbage and tomato paste.
• Step 2 - For the pressure cooker: cook for 20 minutes. For the slow cooker: cook for 6 hours. For the cast iron pot: cook for 1 hour.
• Step 3 - Add the macaroni or pasta and cook for the following times: pressure cooker 5 minutes, slow cooker 40 minutes, cast iron pot 10 minutes. Add cheese and serve.

An Original Recipe by Lorraine Elliott/Not Quite Nigella

Recipe - Slow Cooker Greek Style Lamb Stew

Ingredients

• 4 tablespoons olive oil, plus more if needed
• 500g diced lamb
• 500g lamb on the bone
• 2 medium onions, sliced finely
• 3 garlic cloves, minced
• 2 celery stalks, minced
• 2 carrots, peeled, halved lengthwise, and then halved across
• 2 compatible herbs (e.g 6 sprigs fresh thyme + 1 tsp dried oregano)
• 3 bay leaves
• 1.5 cups tomato passata
• 2 cups chicken stock
• 1/2 bunch chopped parsley 

Directions 

1. Heat the slow cooker and add the carrots, herbs, bay leaves, passata, stock
2. Wait till the ingredients in the slow cooker are warm before continuing
3. Sauté the onion and garlic in oil, then after approx. 2 mins add the celery. Cook till brown then add to the slow cooker
4. Brown the meat in batches over high heat and remove with a slotted spoon into the slow cooker
5. Cook until meat is tender and falling off the bone (3 – 5 hours depending on your slow cooker)
6. About half an hour before the stew is finished, stir in the parsley
7. When the dish is finished, if you'd like to thicken the sauce either add in cooked pasta or separate the meat from the liquid and simmer the liquid in a saucepan for 30 mins to reduce/thicken

Recipe - Gâteau À L’orange Et Au Gingembre (Flourless Orange and Ginger Cake Recipe)

Ingredients

• 3 small oranges or 2 large oranges, about 600g total
• 6 large eggs
• 200 g (1 cups) sugar
• 250 grams (2 1/3 cups) almond meal
• A thumb-sized knob of fresh ginger
• 1/4 cup candied ginger
• 1 teaspoon baking soda

Instructions

1. Preheat the oven to 180°C. Grease a 24-cm (10-inch) cake pan.
2. Wash the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, cover, and simmer for two hours, adding a little hot water if the level gets too low. Drain, and let cool. Cut in quarters and puree in a food processor.
3. Peel and chop the fresh ginger. Dice the candied ginger finely. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, sugar, almonds, baking soda, and fresh ginger, until well blended. Fold in the bits of candied ginger.
4. Pour the batter into the cake pan, and bake for 45 minutes, until golden brown and a cake tester inserted in the center comes out clean. Let cool for a few minutes on a rack, before turning out to dry.
5. Some recipes say to finish the cake by combining sugar, lemon juice and lemon zest and pouring this mixture across top of the cake but I didn’t. I just used icing sugar.

This cake is best served after if has completely cooled therefor it is a great cake to make a day ahead.

source

Recipe - Vegetable Soup

Ingredients

• 1 onion, diced
• 4 large cloves garlic, grated
• 1 thumb sized piece ginger, grated
• 1 fresh chili, chopped (to taste)
• 1/4 celery diced (including leaves)
• 1 small sweet potato, diced
• 2 carrots, diced
• 400g white beans
• 1 broccoli head, chopped
• 200g baby spinach
• 6 sprigs thyme
• 1/2 bunch parsely
• 1.5L good quality chicken stock
• 3/4 cup red lentils
• Note: if you have any other vegetables you'd like to use, this recipe can hold another 1 or 2 handfuls of ingredients

Method

• Add each of the above at 2 minute intervals then cook the soup until all vegetables are cooked through and the lentils are soft.
• That's it! Easy!

Recipe - Coconut Flour Banana Bread

Ingredients

• 3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
• 3 large eggs
• 2 tablespoons honey (or maple syrup or coconut sugar)
• 1 tablespoon vanilla extract
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons (39 g) coconut flour

Method

• Preheat your oven to 180°C
• Prepare a baking pan with baking paper, or grease generously.
• Mash the bananas using a mixer or by hand in a large bowl. 
• Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
• Add the baking soda, salt, and coconut flour to the wet batter and blend well.
• Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
• Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
• Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

Recipe - Soy & Ginger Chicken

Ingredients

• 1 kg chicken tenderloins
• 1 tbsp brown sugar
• 3 tbsp soy sauce
• 2 cloves garlic
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• Pepper
• Sesame seeds

Method

1. Grate the garlic and the ginger
2. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, sesame oil and pepper to taste
3. Marinate chicken for at least 30 minutes or up to a day (refrigerated).
4. Cook chicken until well browned
5. If there’s any leftover marinade, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze.
6. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze.
7. Garnish with sesame seeds

Recipe - Mushroom Fettuccine

Ingredients

• 400g spaghetti
• 120g unsalted butter, chopped
• 4 cloves garlic, crushed
• 400g of a variety of mushrooms
• 6 sprigs thyme
• ½ bunch chopped parsley (or to taste)
• 4 tbsp panko bread crumbs, lightly toasted
• sea salt and cracked black pepper
• Parmesan cheese

METHOD

1. Cook the pasta in a saucepan of salted boiling water and keep warm
2. While the pasta is cooking, heat a large frying pan over high heat. Add the butter and garlic and cook for 1 minute
3. Add the mushroom, thyme, salt and pepper, and cook until just tender.
4. Stir through the parsley and bread crumbs
5. Divide the pasta between bowls. Top with the sauce, and sprinkle with pepper to serve. 
6. Serves 4.

Recipe – Fish Skewers/Souvlaki in Marinade

This is a must for your next bbq, it couldn't be simpler to make and it is so tasty … and EASY!!!

  

Ingredients:

• 500g thick fish
• 6-8 skewers 
• 2 thumb-sized pieces fresh ginger, thinly sliced
• Juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves garlic
• 2 dried chilies, crumbled
• 1 handful fresh mint
• 4 tablespoons natural yoghurt

Method

1. Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth.
2. Stir in the yoghurt.
3. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes.
4. Drizzle with the marinade and grill for 2 minutes each side.

Source

Recipe - Mustard Sauce

Ingredients: 

• 2 tbsp butter
• 2 tbsp shallots, finely chopped
• 1⁄4 cup cognac or brandy
• 1 cup cream
• 1 tbsp Dijon mustard

Method

1. After cooking meat (steak, chicken etc) on a frypan, remove meat to a plate and keep warm.
2. Add butter
3. Add shallots
4. Add cognac or brandy and simmer for about 5 minutes until the pan is deglazed and the liqud has started to reduce
5. Add cream and bring to a boil, cook while stirring about 5 minutes
6. Remove from heat and stir in the mustard.
7. Add salt and pepper to taste.

Recipe - Marinade for Pork Ribs

Ingredients:

• 2 tsp smoked paprika
• 1/2 cup brown sugar
• 1/2 cup tomato sauce
• 1/2 cup soy sauce
• 1 chilli
• 6 cloves garlic (crushed)
• 6 tsp ginger
• salt

 This is enough to cover 3 racks of ribs

Recipe - Pesto

Pesto is easy!

Here’s how …

Simply put all of the following into a Mortar and Pestle (for the truly devoted). Or, do what I did and use a small food processor…

• 3 tbsp Olive oil
• 10g Pecorino cheese
• 10g Parmesan cheese
• 40g Basil
• 15g/1 tbsp Pine nuts
• 1 clove Garlic
• salt and pepper

I put my pesto on:

• Pasta
• Beans and potatos
• Pasta with beans and potaoes
• Chicken bake

Recipe - Fish and Peach Salsa

This recipe serves 2. It really can be made with any stone-fruit - this time I used plums

Ingredients

• 2 pieces of fish of your choice
• 2 tbsp. olive oil
• 1/2 Spanish onion, diced
• 2 peaches or other stone fruit
• 1 chilli finely chopped
• 3 sprigs of thyme
• 1/2 tsp. paprika
• 1/2 tsp. balsamic vinegar
• 1/4 cup orange juice (squeezed from an orange vs. bought)
• Rice to serve

Method:

• Add olive oil to the pan
• Add at 2 minute intervals:
• Spanish onion
• Peaches
• Chilli
• Sprigs of thyme
• Paprika
• Balsamic vinegar
• Orange juice
• Cover and let stew for approx. 5 minutes or until peaches are starting to soften and the Spanish onion has definitely softened
• Remove thyme sprigs
• Pan fry fish any way you like
• Serve fish with salsa on the side, with rice.

Recipe - Curry Chicken and Rice (One Pan)

Ingredients

• 1 1/2 cups Basmati rice
• 4 chicken Maryland
• Salt

To marinade chicken

• 3 tbsp Lemon (juice)
• 1/2 tsp salt
• 1/2 tsp of curry powder
• 1/4 tsp garam masala

Recipe base

• 1 large or 2 small red onions
• 2 cloves garlic
• Ginger (half the garlic qty)

Additional ingredients

• 1/4 tsp garam masala
• 1/2 tsp curry powder
• 1/2 tsp cumin seeds.
• 1/4 tsp mace (if substituting with nutmeg use half the amount)
• 1 star anise
• 1/2 tsp cayenne pepper
• 1 400g tin crushed tomatoes
• 6 tbsp coriander

Method

1. In a bowl add lemon juice and 1/2 tsp salt. Add chicken, coat in lemon, sprinkle 1/2 tsp of curry powder and 1/4 tsp garam masala and set aside.
2. In a food processor add onion, garlic, ginger and process. Set aside.
3. Heat oil in a heavy bottom pan to high, add chicken skin side down. Reserve remaining lemon juice. Sear chicken for 3 mins each side or until skin is crisp. Remove chicken.
4. In same pot in the remaining oil add onion mixture and saute until onions are soft and only just starting to chance colour.
5. Now add remaining 1/4 tsp garam masala, 1/2 tsp curry powder, cumin seeds and cook for 30 seconds. Then add mace (if substituting with nutmeg use half the amount), star anise, cayenne and 1/2 tsp salt, reserved lemon juice and grated tomatoes. Cook until tomatoes are soft, cooked and oil starts to show on edges (about 4 minutes)
6. Add in rice and cups of water with half the chopped coriander (3 tbsp) and mix well
7. Return chicken to top of rice, and bring to boil. Cover with tight lid and cook through slowly lowering heat bit by bit (absorption method)
8. When cooked, remove chicken, stir through remaining coriander, return chicken to pan and serve

Inspired by this recipe

Recipe - Smashed Avocado

Simply combine avocado, feta, mint, lemon juice, olive oil and salt and pepper. Serve on bread of your choice (I used charcoal sourdough).

Recipe - Green Bean Salad with Toasted Almonds

Ingredients

• ⅓ cup sliced almonds
• 1 pound green beans, trimmed and cut into 2 to 3” long pieces
• ¼ cup water
• ½ teaspoon fine sea salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice (about ½ lemon)
• 2 teaspoons Dijon mustard
• 1 small-to-medium clove garlic
• Several twists of freshly ground black pepper

Instructions

1. Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
2. Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
3. Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.
4. Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet.
5.  Toss to combine, then taste and add more lemon juice or black pepper if necessary.
6. Transfer the green beans to a serving bowl or platter.

Adapted from source

Recipe - Roast Pumpkin Salad

Simple and delicious! Just roast pumpkin, roast chickpeas then spinach, pine nuts, raisins,

feta and a seed mix of your choice (e.g. sunflower seeds, pepita etc). I then used a drizzle of balsamic and olive oil plus salt and pepper as the dressing.

Recipe - Mango Rice Salad

Ingredients

• 1 1/2 cups jasmine rice cooked in coconut milk
• 1 bunch mint, leaves picked
• Grated zest and juice of 1 lemon, plus lemon halves to serve
• 1/4 cup (60ml) olive oil
• 6 spring onions, thinly sliced on an angle
• 1 long red chilli, seeds removed, sliced
• 2 mangoes, flesh chopped
• 1/2 cup (75g) roasted peanuts, chopped

Recipe - Banana Cake

Ingredients

• 1 1/4 cups sifted plain
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch salt
• 1/2 tsp cardamom seeds/4 pods worth approx
• 1 cup caster sugar
• 50g butter, melted
• 2 eggs, lightly beaten
• 1 tsp lemon juice
• 1 teaspoon vanilla essence
• 1/4 cup butter milk
• 2 ripe – very ripe bananas, mashed

 Method

1. Preheat oven to 180C/160C fan-forced. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, extending 3cm above rim.
2. Step 2
3. Pour all the dry ingredients into a bowl
4. Make a well in the centre. Add all the wet ingredients except for the milk
5. Combine all with a wooden spoon
6. Pour in the milk then stir until combines
7. Pour into prepared pan. Bake for 30-35 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer to wire rack to cool completely.
8. Top with your favourite sour cream or cream cheese or mascarpone icing and also chocolate shards if you like.

Recipe - Mushroom Pasta Bake

INGREDIENTS

• 1 medium onion, finely diced
• 1 medium carrot, peeled and grated
• 4 garlic cloves, finely diced
• 1 stem celery, finely diced
• 800 grams passata
• 500 grams portobello mushrooms, roughly chopped
• large bunch kale, stems removed and roughly sliced
• 500 grams ricotta cheese
• large handful fresh basil leaves
• 250 grams gluten free lasagne sheets
• 2 cups grated mozzarella cheese
• sea salt and cracked black pepper
• olive oil for sautéing

METHOD 

1. Heat a genereous glug of olive oil in a large sauté pan over a medium heat. Add the onion, galic, carrot and celery.
2. Cook gently, without browning, for 8–10 minutes until the onion is translucent. Add the passata, mushrooms and kale. Bring to a boil and then simmer for 15 minutes.
3. Combine the ricotta and herbs. Season generously. 
4. Preheat oven to 180 degrees celsius. Place a big spoonful of tomato sauce on the bottom of your lasagna dish.
5. Place lasagne sheets over the top to create a layer. Spread half the ricotta mixture over the layer – I find a wide knife makes this simple. Top with another layer of pasta. Spoon half the tomato and vegetable sauce on this layer. Top with pasta.
6. Spread the remaining ricotta on top. Layer with pasta and top with the rest of the tomato sauce. Sprinkle with the mozzarella cheese and place in the oven to bake for 45 minutes.
7. Let the dish sit for 5-10 minutes before cutting and serving. Serve with a green salad. Leftover lasagne will be last up to 3 days in an airtight container in the fridge.

Source: Dish Magazine NZ

Recipe - Anchovy and Caper Sauce

Ingredients:

• 12 anchovy fillets, minced
• 1 cup extra virgin olive oil, divided
• 3 tablespoons capers
• ½ teaspoon red pepper flakes
• Juice from one small lemon
• ¼ cup chopped Italian parsley
• Freshly ground pepper

Method

1. Place the minced anchovies and ½ cup of olive oil in a small saucepan over medium-low heat.
2. Stir until the anchovies melt into the oil (about 3-5 minutes).
3. While the anchovies and oil are melding, finely chop the capers.
4. Remove the anchovy-infused oil from the heat and add the capers and red pepper flakes.
5. Then, pour in the remaining olive oil
6. Add the lemon juice.
7. Give everything a good stir.
8. Toss in the chopped parsley
9. Season to taste with freshly ground pepper. No extra salt necessary!

Recipe - Tomato and Chorizo Pasta Bake

Ingredients

• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 1 white onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely sliced
• 1 chilli, finely sliced
• 700g passata
• 1 large handful fresh basil leaves
• 1 tablespoon raw sugar
• 300g dried short pasta of your choice (I use macaroni or similar)
• 4 big handfuls Parmesan cheese
• 2 chorizo

Method

Go for it and multi-task of you're confident otherwise do in three parts

First cook the chorizo

• Preheat your oven to 200°C
• Cook the chorizo whole then when they have about 5 minutes to go take them out, slice them then return to the oven so they are browned on all sides

Second cook the sauce

• In an appropriately sized pan heat olive oil then add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour.
• Add passata and sugar and bring to the boil and simmer for around 20 minutes.
• Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and sugar

Cook the pasta

• Cook the pasta according to the packet instructions

Put it all together

• Toss the pasta with half of the tomato sauce and a handful of Parmesan through the drained pasta
• Get yourself an appropriately sized baking dish and rub it with a little olive oil.
• Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and scatter chorizos then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top.
• Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. 

Recipe - Silvia Colloca's Healthy Dairy-Free Pear, Sultana And Olive Oil Cake

INGREDIENTS

• 150g brown sugar
• 3 eggs
• 75ml olive oil
• 1 tsp ground cinnamon
• 1⁄2 tsp ground cloves
• seeds of 1 vanilla bean
• 170g self-raising flour, sifted
• 50g almond meal
• 100ml almond milk
• 50g raisins, soaked in grappa (or rum) for 30 minutes
• 3 bosc or corella pears, peeled and cut into eighths
• cinnamon sugar, for dusting

METHOD

1. Preheat the oven to 180°C. Lightly oil a 25cm cake tin and dust with flour, shaking out the excess.
2. Whisk the sugar with the eggs until fluffy; add oil, spices, vanilla, flour and almond meal. Pour in the almond milk and mix gently to create a loose batter. Drain the raisins, squeezing out any excess liquid, and add them to the batter along with the chopped pear pieces.
3. Pour the cake batter into the tin and bake for 35–40 minutes or until golden brown and a skewer comes out clean if inserted in the centre of the cake. As most ovens vary, check your cake after 25–30 minutes.
4. Cool at room temperature for 20 minutes, then transfer to a rack to cool completely.
5.  Serve dusted with cinnamon sugar and an espresso, in true Italian style.

Source link

Recipe - Fish Poached en Papillote

Ingredients

• 4 x 180g piece of boneless, skinless monkfish or snapper (or any other white fish)
• 1 clove garlic
• 2 anchovies
• 1 sprig lemon thyme
• 2 sprigs of parsley
• 2 tbsp capers
• 60ml extra virgin olive oil
• 80ml white wine
• Salt and pepper

Method

1. Preheat oven to 180°C and place four large pieces of baking paper on top of four large pieces of foil.
2. In a blender add the garlic, anchovies, herbs, olive oil and half the capers and blend.
3. Place one fish per baking paper with the herb paste both under an ontop (it will work out to be around (1-2 tsp) of the herb paste per fish.
4. Season the fish
5. Pour 20ml of white wine over each piece of fish and drizzle with a little olive oil.
6. Bring the two ends of the baking paper together to encase the fish, and crumple them together to seal. Tuck the other two sides underneath, then fold the foil over the fish, sealing the edges by crimping with your fingers. Repeat for the remainder.
7. Place the parcels on a baking tray and into the oven and cook for 10-15 minutes. Removed and place on plate, tear a hole in the top and serve.

Note: In the image we did this recipe in banana leaves. It was a bit of fun. The flavour was only tweaked slightly so i'll probably stick to the in-the-bag version.

Inspired by this recipe

Recipe - Sundried tomato sauce

The below is what you would need for sauce for 2.

I’ve often added fresh or smoked salmon (a combination also works well!)

Ingredients

• Extra virgin olive oil
• 2 cloves of garlic
• 8 ripe cherry tomatoes
• 1/2 dried chile
• 1/2 bunch of fresh Italian parsley
• 2 Tbsp. sun-dried tomato paste (adjust to taste)
• 1 glass white or rose wine
• Spaghetti

Method

Peel and finely slice the garlic, quarter the tomatoes, chop the chile very finely slice the parsley stalks, then roughly chop the leaves and put them aside for later.

Cook the spaghetti in boiling salted water according to package instructions. 

Place a large frying pan on a high heat. Add a generous swirl of olive oil, quickly followed by the garlic, tomatoes, chile, parsley stalks and sun-dried tomato paste. When fragrant add the wine. Simmer until sauce reduces and thickens. Finish with the chopped parsley leaves and a drizzle of extra virgin olive oil. 

Inspired by Jamie Oliver’s Blushing Spaghetti Vongole (which I can’t do due to Bryan’s shellfish allergy)

Recipe - Chocolate Cake with Nutella (or Peanut butter) Icing & Popcorn

Recipe - One Pan Roast Chicken

Ingredients

• 6 thyme sprigs, leaves picked
• 4 anchovies in oil, drained, chopped
• 2 teaspoons dried oregano
• 1 teaspoon chilli flakes
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• Finely grated zest of 1 lemon
• 8 chicken thighs (bone in, skin on)
• 800g baby kipfler potatoes, halved lengthways
• 100g speck or streaky bacon, cut into 5mm-thick batons
• 250g baby truss tomatoes

Method

1. Preheat the oven to 180C.
2. Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl (could even use a food processor). Add the chicken and turn to coat. 
3. Parboil the potatoes
4. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
5. Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Cover with foil. Roast for a further 10-15 minutes or until tomatoes are cooked through.
6. Squeeze over roasted lemon juice to serve.

Inspiration - although changes made

Recipe - Zucchini And Haloumi Fritters

Ingredients

• 5 zucchini (650g), coarsely grated
• 100g smoked ham, torn into thin pieces
• 250g haloumi, coarsely grated
• 2/3 cup (100g) self-raising flour
• 1/3 cup (50g) plain flour
• 2 eggs, lightly beaten
• 1/2 cup chopped dill
• Pinch of dried chilli flakes, plus extra to serve
• 1 tbs extra virgin olive oil, plus extra to shallow-fry
• 1 bunch radishes, very thinly sliced
• 1 cup (180g) podded broad beans, blanched, refreshed, skins removed
• 200g snow pea shoots
• Green goddess dressing
• 1/2 bunch each mint, dill, parsley and tarragon, leaves picked
• Juice of 1/2 a lemon
• 1/2 cup (120g) sour cream
• 1/2 cup (140g) thick Greek-style yoghurt

Method

1. Place zucchini in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes, then squeeze to remove excess liquid. Combine with ham, haloumi, flours, egg, dill and chilli in a bowl. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, spoon 1/4 cup zucchini mixture per fritter into pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture
2. For the dressing, place all ingredients in a food processor, season, and whiz until smooth.
3. Toss radish, broad beans, pea shoots and remaining 1 tbs olive oil in a bowl. Serve fritters hot with dressing and salad.

Source

Recipe - Prosciutto Chicken in Mushroom Sauce

I enjoyed fiddling with flavours to make this and would make it for a dinner party!

Ingredients

For the chicken

• 80g Panko bread crumbs
• 40g baby spinach
• 40g cheese (I used Parmesan but could use other or a mix)
• 2 cloves garlic
• 4 chicken breasts
• 8 slices of prosciutto
• 1 tbsp. olive oil

For the Mushroom Sauce

• 50g dried mushrooms
• 500ml chicken stock
• 1 tbsp. butter
• 1 onion, peeled and finely sliced
• 100g mixed fresh mushrooms, sliced
• 1 garlic clove, peeled and finely chopped
• 100ml white wine
• 125ml single cream
• Sea salt and ground black pepper
• Small handful of flat-leaf parsley, to garnish.

Method

Preheat the oven to 180°C

For the mushroom sauce

• Soak the dried mushrooms in a bowl with the chicken stock.
• For the stuffed chicken
• Blitz in the food processor: crumbs, spinach, cheese, garlic and season with salt and pepper

To stuff the chicken

• Lay the chicken breasts on a chopping board and, using a sharp knife, slice horizontally to create a pocket. Stuff each pocket with the mix.
• Wrap two slices of prosciutto around each chicken breast.
• Heat the oil in a large frying pan over a high heat. Add the chicken breasts and fry all over until they are crisp and golden. 
• Transfer the breasts to a roasting tin and cook on the middle shelf in the oven for about 20 minutes until the prosciutto is crispy and the chicken is cooked through.

Back to the mushroom sauce

• Add the butter to the pan and place it back on a medium heat.
• Fry the onion and fresh mushrooms until tender.
• Add the garlic and fry for another 2 minutes.
• Remove the mushrooms from the stock, keeping the stock and slice the mushrooms
• Pour in the soaked dried mushrooms together with the chicken stock and add the white wine.
• Bring the sauce to the boil, then reduce the heat and simmer for 2–3 minutes until slightly thickened. 
• Remove the pan from the heat and stir in the cream. 
• Season with sea salt and ground black pepper to taste.

To finish

• Remove the chicken from the oven as sprinkle over the rest of the bread crumb mixture and return to the oven for 5 minutes until golden brown.
• Sprinkle the cooked chicken breast with parsley and serve with the mushroom sauce and some rice, pasta or salad leaves

Recipe - My Potato Salad

I created this recipe using my favourite flavours. All the quantities can be adjusted so you can add more of your favourite tastes and/or omit the ingredients you’re not into. I really don't like creamy or mayo-y potato salads so have only added a tiny bit of mayo. You can totally skip it though if you're like me and don't always feel like mayo.

Ingredients

• 1 tbsp. olive oil
• 1 chorizo (130g), diced
• 8 potatoes, peeled and chopped
• Shallots,
• diced
• ¾ cup peas, cooked
• 2 tbsp. mayo (optional)
• 12 Mint leaves, shredded
• 80g Fetta, cubed

Method

1. Fry the chorizo in the olive oil and when cooked set aside
2. Boil the potatoes and when cooked add them to your salad bowl
3. Add the chorizo, reserving the oil
4. Fry the shallots in the reserved oil then add the shallots and oil, and peas to the potato.
5. Mix the ingredients together
6. When cooled add the mayo, mint and fetta

Recipe - Silvia Colloca’s Panpepato (Chocolate Italian Christmas cake similar to panforte)

INGREDIENTS

• 2/3 cup (100g) whole blanched almonds
• 2/3 cup (100g) roasted hazelnuts, skins removed
• 2 cups semi-dried figs, coarsely chopped
• 1/3 cup (55g) mixed peel
• 1 cup (150g) plain flour
• 2 tbs Dutch cocoa powder
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 cup (350g) honey
• 80g dark chocolate, chopped
• 1/4 cup (60g) caster sugar

METHOD

1. Preheat oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper. Place almonds, hazelnuts, figs and peel in a large bowl. In a separate bowl, sift the flour, cocoa, spices and 1/4 teaspoon freshly ground black pepper. Stir to combine.
2. Place honey, chocolate and sugar in a saucepan over medium heat. Bring to the boil, then reduce heat to low. Simmer, without stirring, for 2 minutes or until mixture reaches 116°C on a kitchen thermometer. Pour over nut mixture and stir to form a dark, sticky paste (if mixture doesn’t come together, add 1 tablespoon extra honey). Using a spoon, press evenly into lined pan.
3. Bake for 30–35 minutes until just set. Cool slightly, then turn out onto a wire rack to cool completely. Cut into slices. Store in an airtight container at room temperature for up to 4 weeks.

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Recipe - Couscous with apricots, sultanas and toasted pine nuts

Ingredients: 

• 1 1/2 c. dry couscous
• 1 1/2 c. boiling water
• 3 tbsps. extra virgin olive oil
• 12 apricots, cut into small cubes
• 1/3 c. sultanas
• 1/4 c. pine nuts, toasted
• 2 tbsps. chopped parsley
• 1 1/2 tbsp. lemon juice
• 2 tsps. ground coriander seeds
• 2 tsps. salt
• 1 tsp. sugar
• 1/4 tsp. black pepper 

Method: 

• Put the cous cous in a mixing bowl. Pour the boiling water, add the olive oil and give it a stir. Cover with cling film and leave for  about five minutes. It is ready when the grains have absorbed all the liquid and the grains have plumped up. Fluff up with a fork. Add all the ingredients and stir. It is now ready to serve.

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Recipe - Tuna in orange-soy marinade

1. Marinade tuna for 30 mins: ¼ cup juice from oranges, ¼ cup soy, 1 tbsp sweetener (I used maple syrup), 1 tbsp sesame oil.
2. Remove tuna
3. Transfer marinade sauce to a saucepan and simmer to make a finishing sauce
4. Coat tuna in sesame seeds, cook
5. Serve and enjoy

Recipe - Jo Turner's Deliciously Refreshing Watermelon Salad

Watermelon, cucumber diced; crumbed fetta, sliced mint and squeeze of lemon juice.  

#joturnerhealth #nuactivehealth

Recipe - Apple & cranberry sauce

Ingredients

• 500 g cranberries , fresh cranberries or frozen ones, thawed
• 2 bramley apples , peeled, cored and cut into chunks
• 150 g golden caster sugar
• 1 stick cinnamon

Method

• Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
• If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.

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Recipe - Pokémon Ice-cream Dessert

You will need

• Round shaped crockery (bowl, cup etc.)
• Red food colouring
• Vanilla ice-cream
• KitKat (or similar shape)
• Chocolate button
• White marshmallow
• honey

Method

• Soften the needed quantity of vanilla ice-cream, add red food colouring until you’re happy with the colour and blend through thoroughly (I used a hand mix)
• Pour into the bowl and allow to set
• When set, cut out half and replace with vanilla (to get the 2-tone effect), and allow to set
• When almost set nuzzle in the KitKat (or whichever you’re using for the axis)
• Just before serving add the chocolate button using honey to adhere it
• Add the marshmallow, also using honey to adhere it
• Serve immediately

Tip:

• Start the creation before the day it’s needed

#pokémon #dessert #cake #cupcake #pokeball #pokémondessert

Recipe - Smoked salmon and camembert quiche

Ingredients

• Short crust pastry
• 185ml (3/4 cup) pouring cream
• 3 eggs
• 2 tablespoons chopped fresh dill
• 100g sliced smoked salmon
• 100g chilled camembert, thinly sliced
• Mixed salad leaves, to serve

Method

1. Roll out the pastry between 2 sheets of non-stick baking paper to a 28cm disc. Line a 22cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Use a fork to lightly prick the base all over.
2. Preheat oven to 190°C. Place the tart tin on a baking tray. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 180°C.
3. Whisk together the cream, eggs and dill in a large jug. Season with salt and pepper.
4. Arrange the smoked salmon and camembert evenly over the base of the quiche. Carefully pour the egg mixture into the quiche shell. Bake in oven for 35-40 minutes or until the filling is golden and just set in the centre. (To freeze, see note.)
5. Cut the quiche into wedges and serve with mixed salad leaves.

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Recipe - Fresh And Smoked Salmon Tartare With Dill And Capers

Ingredients

• 450g sashimi-grade salmon, cut into 1cm pieces (option to cook them - image has cooked)
• 250g smoked salmon, finely chopped
• 1/3 cup (80ml) lime juice (from 2 limes)
• 2 eschalots, finely chopped
• 2 tablespoons olive oil
• 1/4 cup chopped dill
• 1/4 cup (50g) salted capers, rinsed, drained, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon wholegrain mustard
• Toasted sourdough bread and watercress (optional), to serve

Method

1. Combine all salmon, lime juice, eschalot, oil, dill, capers and mustards. Season, then cover and chill for 15 minutes.
2. Serve with buttered sourdough toasts, pasta or a number of other options 

Source

Recipe - Easy Vegetarian Tomato Pasta

Whenever I need to make a quick and tasty pasta, this is my go-to!

Simply has garlic, cherry tomatoes, basil, parsley, lemon juice and toasted bread crumbs.

Recipe - Easy Fetta Pea Dip

Method

• Add 1 cup cooked frozen peas to a food processor and blitz to puree
• Add the following extra ingredients:
• Small handful of mint (or dill)
• Block Danish feta
• Small amount of salt
• Splash of lemon juice
• Splash of olive oil
• Blitz again
• Serve with crackers

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Recipe - Anchovy butter

Combine in a food processor:

• 250g unsalted butter, softened
• 1 tbs olive oil
• 2 garlic cloves, finely grated
• 3 anchovies in oil, drained, plus 1 tbs oil
• 2 tsp Dijon mustard
• 2 tbs baby capers, rinsed, drained
• 1/4 cup chopped basil leaves
• Juice of 1/2 lemon

Source

Recipe - Bliss Balls

Ingredients

• 24 fresh dates, pitted
• ½ cup (80g) almonds
• 1 tablespoon rice malt syrup
• 1 tablespoon coconut oil, melted
• 2 tablespoons raw cacao powder
• Pinch sea salt flakes
• ¼ cup (20g) lsa
• ¼ cup (20g) desiccated coconut, toasted

Method

• Place the dates, almonds, rice malt syrup, oil, cacao and salt in a food processor. Process for 2–3 minutes or until the nuts are finely chopped and the mixture comes together.
• Roll 2 teaspoons of the mixture into balls.
• Roll half the balls in LSA and the other half in the desiccated coconut. Refrigerate until ready to serve. 

Source

Recipe - Chimichurri Sauce

 Ingredients:

• 1/2 cup (125ml) olive oil, plus extra to brush
• 1/4 cup (60ml) red wine vinegar
• 1/3 cup chopped flat-leaf parsley leaves
• 1 bunch fresh oregano, leaves chopped
• 1/2 teaspoon dried crushed chillies
• 1 garlic clove, crushed

Method: 

• Simply put all ingredients into a food processor and whiz!

Recipe - Rocky Road

Serving size: Serves 8 or more

Cooking time: Less than 15 minutes

INGREDIENTS

• 400g Dark Chocolate
• 200g Milk Chocolate
• 3 large pieces Turkish delight chopped into small pieces
• 1 Cherry Ripe bars, chopped
• ½ bag marshmallows
• 1 scoop unsalted nuts of your choice (pistachio, roasted peanuts etc.)

METHOD

1. Line a tray with baking paper.
2. Combine and melt chocolate on low heat until smooth and runny.
3. Mix cherry ripe, Turkish delight, marshmallows and nuts into large bowl.
4. Once chocolate has melted, mix quickly with other ingredients.
5. Pour into prepared tray and place into fridge for approximately 20 minutes or until almost set.
6. Remove from fridge and cut into desired pieces then return to fridge to set.

Tip - Use Callebaut chocolate - it really is the best

Recipe - Warm Vegetable Salad

Ingredients

• 3 cups chopped vegetables of your choice – I used cauliflower, potato and pumpkin
• 1 Chickpeas, canned
• ½ red onion, sliced
• 1 Garlic clove, crushed
• 1 lemons
• 1 Flat-leaf parsley and mint
• 1 Spring onions
• Olive oil, extra-virgin
• 1 tbsp. Sherry vinegar
• Feta, diced

Method

• Preheat oven to 180C. 
• Spread vegetables, chickpeas, red onion & garlic on a large oven tray
• Sprinkle over half of the lemon’s rind
• Squeeze over all of the lemon’s juice
• Lightly drizzle olive oil over vegetables
• Season to taste Use hands to ensure all ingredients are mixed well
• Roast until golden and tender
• Combine parsley, mint, spring onion, sherry vinegar and mix through the vegetables
• Option to squeeze over additional lemon juice and/or olive oil
• Add feta
• Serve warm.

Recipe - Classic Bean Salad

Ingredients

• 400g can mixed beans, rinsed, drained
• 400g can cannellini or butter beans, rinsed, drained
• 3 celery stalks, halved lengthways, thinly sliced
• 1/2 cup chopped flat-leaf parsley leaves
• 1/2 red onion, finely chopped
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons olive oil

Method 

• Combine all ingredients Season with salt and pepper, then set aside.