Recipe - Bean & Halloumi Salad

Preparation time: 10 minutes | Cooking time: 10 minutes

You will need:

• 200g/7ozs. green beans, topped and tailed and cut in half
• 400g/7ozs. Four bean mix (I use Edgell)
• 250g/8.83ozs Halloumi, sliced
• 1/3 cup Flaked almonds, lightly roasted

For dressing:

• 1 clove garlic, peeled and sliced
• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• Fat pinch of salt
• 1 chilli (small or large, smaller is hotter) sliced
• Juice of 1/2 lemon
• 100ml/3.5fl ozs. extra virgin olive oil

Method

1. Have a ice bath ready. Blanch the green beans and then drain and place in the ice bath.
2. Make the dressing by whisking the garlic, red wine vinegar, honey, salt, chilli, lemon juice and olive oil into a small bowl. Whisk to combine.
3. Heat a frypan and add the halloumi and fry until cooked on both sides. Scatter the beans on a serving plate, add the halloumi and then the dressing and then the almonds.

Inspired by this recipe

Recipe - Banana And Peanut Butter Bread

Ingredients

• 125g butter, softened
• 1 cup (175g) brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups mashed banana
• ½ cup (140g) peanut butter - This must be good quality! I recommend Mayver's Peanut Butters
• 1¾ cups (255g) plain (all-purpose) flour, sifted
• 1 teaspoon baking powder, sifted
• 1 teaspoon bicarbonate of (baking) soda
• 1 teaspoon ground cinnamon
• ⅓ cup (80ml) maple syrup
• icing (confectioner’s) sugar, for dusting

Method

1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
2. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine.
3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes or until cooked when tested with a skewer.
4. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve. Serves 6–8.

#donnahay #bananabread #mayvers Mayver's @Mayversfood

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Recipe - Orange & Mustard

Marinade: 

• 1 cup (370g) orange marmalade
• 1/3 cup Dijon mustard
• 1/4 cup brandy
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 chopped garlic

Recipe - Vegan & Vegetarian Lentil Pasta Sauce

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1/2 teaspoons dried thyme
• 1 tablespoon tomato paste
• 800g canned chopped tomatoes
• 410g can brown lentils
• Pasta to serve 4

Method

1. Heat the olive oil in a saucepan over medium heat. Add the onion, carrot and celery and cook, stirring, over low heat for 5 minutes until softened.
2. Add the garlic, cumin, thyme, tomato paste, tomatoes and 1/2 cup water. Bring to the boil and season with salt and black pepper. Turn the heat to low, simmer for 10 minutes, add the lentils and cook for a further 5 minutes.
3. Meanwhile, cook the spaghetti in boiling, salted water according to packet instructions. Drain and toss with sauce.

Recipe - Hummingbird Cake

Ingredients

• 250g self-raising flour
• 1/2 teaspoon Masterfoods Ground Cinnamon
• 1/2 teaspoon ground coriander
• 150g brown sugar
• 440g can crushed pineapple, drained
• 50g desiccated coconut
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 2 eggs, lightly beaten
• 250ml (1 cup) sunflower oil

Cream Cheese Icing

• 100g cream cheese
• 50g unsalted butter
• 1 teaspoon vanilla extract
• 225g (1 1/2 cups) icing sugar mixture
• 1/2 cup finely chopped walnuts, to garnish (optional)

Method

1. Preheat oven to 170°C.
2. Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.
3. Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
4. To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.

Source

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