Blended Pork Fried Rice – a delightful twist on a classic favourite! Quick and satisfying, this dish is bound to be a hit at your table. Get ready to savour the delicious fusion of flavours in every bite! 🍄 🍚
Place sesame oil in a wok over high heat. Add garlic and onion and cook for 1-2 minutes.
Add the pork mince to the wok and cook until browned before adding the mushrooms. Cook, stirring for 2-3 minutes then remove the mixture from the wok and set aside.
Add the vegetable oil to the wok and return to the heat. Add the vegetables and cook for 3-4 minutes or until starting to soften. Return the mince mixture to the wok and stir to combine.
Add the cooked rice, soy sauce and kecap manis to the wok. Stir to combine then remove from the heat and serve.
Do you adore rhubarb? If so, boy do we have a treat for you! Our NEW Rhubarb & Custard Flan is a delightful treat – particularly as the weather cools down and you crave food that will warm the soul. Don’t forget to pick up the fresh rhubarb in-store.
Preheat oven to 180°C. Roll out the pastry, enough to line a deep, 23cm round tart tin (ideally with a removable base). Trim the edges of the pastry sheet, then prick the base with a fork and allow to chill in fridge for 30 mins.
Meanwhile, place the rhubarb in a large ovenproof dish. Stir through 120g of caster sugar and the split vanilla pod.
Loosely cover with foil and bake for 20-25 mins, or until the rhubarb is just tender. Drain any liquid and set aside to cool.
Cover the base of the tart with baking paper and fill with baking beans, or rice. Blind bake the tart for 15 mins, then remove the paper and beans. Bake for a further 5 mins until the tart is cooked but still quite pale. Brush the tart base with the egg white to seal it.
Reduce the temperature of the oven to 150°C. In a bowl, combine the remaining sugar with the cornflour and gradually whisk in the eggs and crème fraiche. Carefully scrape out the vanilla seeds from the reserved pod and whisk to combine.
Arrange the rhubarb on the tart base before pouring over the custard mixture.
Bake in the oven for 30 mins, or until the tart is just set in the middle. Remove from the oven and allow to cool in the tin before serving.
The anchovy covered macadamias bring an exciting element to this one pan dish and are a must for anchovy lovers. If you’re not a fan, you can leave them out and still enjoy the beautiful buttery crunch of the macadamias.
Preheat oven to 180°C. Heat the oil in a large cast iron skillet and brown the chicken pieces on both sides over medium heat until golden. Set aside. Drain all but 1 tablespoon of the oil from the pan and return the pan to the heat.
Add the onion and cook over a medium low heat for 5-6 minutes, until softened and slightly caramelised. Return the chicken to the pan. Add the remaining ingredients and cook over a medium heat for 25 minutes, occasionally turning the chicken thighs and until the tomatoes start to break apart and soften.
Meanwhile, stir together the anchovies, garlic and extra teaspoon of olive oil so that it forms a paste. Stir in the macadamias so that they are evenly covered. After 25 minutes, sprinkle the macadamias over the top of the chicken (avoid losing any in the juice) and place in the oven. Bake for 15-20 minutes, until the macadamias are golden. Serve immediately.
This recipe by A Better Choice & Australian Macadamias !
Persimmons when paired with creamy yoghurt and sweet honey—it’s a delightful combination that showcases why this fruit is beloved in many regions around the globe.
Prep : 5 minutes
Serves : 4
Ingredients :
4 Persimmons
1 cup Greek yoghurt
1/4 cup honey
1 tablespoon lemon thyme leavesorlavendar
Methods :
Slice persimmons into wedges and divide between 4 bowls.
It’s time to line your baking tray, and prepare the most delicious peal couscous and roast veggie salad. A simple, can prepare the night before lunch or dinner idea that will get the family eating a whole variety of veg.
Preheat the oven to 200C. Place baking paper onto two large baking trays. Scatter the beetroot, zucchini, capsicum and pumpkin onto the baking trays and roast for 40 mins or until the vegetables have a light golden colour. Set them aside to cool.
Heat the oil in a saucepan and add the couscous. Fry until the couscous smells toasted, then cover in the vegetable stock. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Transfer the cooked couscous to a bowl.
Toss the roasted vegetables in the bowl with the couscous. Stir through the rocket and cherry tomatoes. Drizzle over the oil and vinegar and toss to combine.
Transfer contents of the bowl onto a large serving platter of your choice. Top with crumbled feta to serve.
We love trying flavours from all around the world, and tonight we’re cooking this flavourful Moroccan Chicken. With a little love (and a little frying in oil 😉) these mouthfuls of meaty goodness will become a household fave!
Heat 2 tbsp of oil in a pan. Coat chicken in flour. Toss the chicken in the pan until cooked and golden, then set aside.
Add more oil to the pan, before adding in onions and cooking until softened. Add chicken back into the pan, along with the sultanas and spices. Add in your stock and cook on low for 5 mins.
Lastly, add your pine nuts, coriander and lemon.
Serve on a bed of cooked couscous, with a drizzle of Greek yoghurt, and a lemon wedge.
With the weather cooling down, it’s getting harder and harder to get out of bed. Here are four breakfast ideas that will have you excited to wake up and start cooking!
French Toast
Nothing says warm and toasty, like French toast. Add some maple syrup and fresh berries and you’ve got the perfect breakfast that will have you more than ready to conquer the day ahead!
Porridge
Includedates, cinnamon and cardamom for a warm, hearty breakfast. Satisfying and filling – what more could you want in a brekkie?
Crepes with orange and passionfruit
This combination will keep your immunity system strong during the change in weather, as well as giving your taste buds something to write home about.Passionfruitand oranges are in season during Autumn which means they are at their best!
Pumpkin Spice Pancakes:
Whip up a batch of fluffy pumpkin spice pancakes using pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. Serve them with maple syrup and a dollop of whipped cream for a delicious Autumn treat.
Hopefully this helps make the cold mornings a lot more bearable!
Bye bye banana bread, we love you, but we’ve found someone new! 😂 Our Pumpkin Bread recipe is a family favourite, and perfect for a mid-morning snack with a coffee. Using only the best pumpkin from your local fruit and veg shop, we think you’ll love this one!
Preheat oven to 180C. Grease or line a loaf tin with baking paper.
In a large bowl, combine all dry ingredients (except for the sugar) and set aside.
Beat the butter and sugar in a separate bowl until light in colour. Once light, beat in the egg until the mixture is light and fluffy. Add in your steamed pumpkin puree and beat once again.
Fold the dry mixture into the wet ingredients, until the batter is well combined. Pour the mixture into the loaf tin and bake for approx. 60 mins or until a knife comes out clean.
Once cooked, allow the bread to cool in the tin before turning out and slicing.
We are so excited about pear season, and we’re taking advantage of the fact it ties right in with Easter! For those that are not all that in to chocolates, how about trying this delicious ginger and pear cake!? Super easy to make, wonderfully moist and packed full of pears, (more pear than it is cake) this cake is sure to impress this Easter.
You could serve this cake while still a little warm, lightly dusted with some icing sugar. If you prefer to go all out with Easter theme, drizzle over the Easter glaze with decorations to suit. Either way, everyone is going to love it!
Time : 2 hours
Serves : 12
Ingredients :
2/3 Cup Sugar
1/2 Cup Brown sugar, packed
1/4 Cup Olive oil, light
3 Egg whites
1 Cup Unbleached plain flour, organic
1/4 Cup Wholemeal flour
2 Tbsp Crystallized ginger, finely chopped
1 ½ tsp Baking soda
1/2 tsp Ground nutmeg
2 ½ Cup Pears, skin on and grated (such as Beurré Bosc or Williams)
EASTER GLAZE:
2/3 Cup Icing sugar
4 tsp Milk, plus more if needed
1 tsp Vanilla extract
1 – 2 drops Yellow food die
Method :
Lightly grease a 6-cup fluted tube pan or a 13x9x2-inch baking pan (if using a fluted pan, dust with all-purpose flour.)
In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture till well blended.
Add the plain flour, whole wheat flour, the 2 tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture just till moistened. (Batter will be thick.)
Stir in grated pears. Pour batter into the prepared pan.
Bake in a preheated 180C oven for 50 to 55 minutes for the tube pan or 25 to 30 minutes for a 13x9x2-inch pan or till a wooden pick inserted near the centre comes out clean. (For the tube pan, cool on wire rack 15 minutes before removing cake from pan.)
Allow to cool completely before decorating.
Easter glaze:
Whisk the icing sugar, 4 teaspoons milk, vanilla and food die in small bowl to blend, adding more milk just a drop at a time to reach the desired thickness required.
Spoon or drizzle over the glaze, allow it to run slightly down the sides.
Sprinkle with your choice of Easter decorations.
Allow the cake to stand at room temperature so the glaze can set before slicing.
This hearty roast cauliflower salad is fresh but filling. Made with fresh parsley, pearl couscous, dried cranberries, toasted almonds and a creamy lime-tahini dressing, it is a delicious combination of sweet, spicy and tangy flavours. The salad is best enjoyed fresh for optimal texture, but you can also keep leftovers in the fridge for up to 3 days.
In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
Preheat the oven to 180℃ and line a baking tray with baking paper.
Combine the mushrooms, mince, tomato sauce, mustard, chopped pickles
and burger cheese in a bowl with seasoning. Mix to combine.
Place each sheet of puff pastry on a chopping board and cut in half. Divide
the blended mince filling between the 4 pieces of pastry and form a log
shape down the length of each piece.
Fold each side of the pastry over the filling and lightly press to seal.
Cut each sausage roll in half then transfer to the prepared baking tray with
the join down.
Place the egg and additional mustard in a small bowl. Use a fork or small
whisk to combine.
Brush the egg mixture over each sausage roll then sprinkle with sesame
seeds.
Bake for 30-35 minutes or until the pastry is crisp and golden on the
outside and the filling is cooked through. Serve with additional tomato
sauce and mustard
Passionfruit lovers, do we have a treat for you! Whether you want to eat one for dessert, breakfast or as an afternoon, your tummy will no doubt be happy about it! This recipe uses coconut yoghurt as a dairy-free alternative, but feel free to use Greek yoghurt or vanilla yoghurt instead.
1. Halve each passionfruit and scoop out pulp into a small bowl. 2. Beat egg whites until soft peaks form. Gradually add caster sugar and beat until stiff. Fold into yoghurt until smooth. 3. Spoon some of the yoghurt mixture into each serving glass, then top with some of the passionfruit 4. Serve and enjoy!
This Moroccan dish is bursting with flavour. Traditionally cooked in a Tagine (a clay vessel with a cone shaped lid), we have made it a little easier and adapted the recipe to be cooked in a Dutch oven, (you can use a large frying pan also). A nourishing meal that is definitely worthy of cooking to impress a crowd, yet simple enough to throw together for an easy and delicious family meal. Serve on top of your choice of steamed rice, couscous or cooked quinoa.
Cut unpeeled eggplant into 1″ cubes, sprinkle generously with salt and lay out on wire rack for 20 minutes, then drain and rinse.
Meanwhile cut chicken into large cubes. Heat 1 tablespoon of the olive oil in 6 – 8 litre Dutch oven and sauté the chicken until opaque on both sides (a few minutes). Set aside.
Add the 2 tablespoons of olive oil and heat again in the Dutch oven, (no need to clean it, keep any chicken juices in there).
Add onion, garlic, and eggplant. Sauté over low heat until onion is just tender, 5-10 minutes.
Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir and bring to a boil. Reduce heat, and simmer 10 minutes.
Peel turnip and dice the turnip, along with dicing the zucchini, carrot, and bell pepper.
Add the chicken and diced vegetables to Dutch oven.
Simmer uncovered for 15 minutes.
Dice the tomatoes and add them to the pan along with the raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid, (adding a more liquid if necessary). Simmer covered for 15 minutes more.
Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing with a little fresh coriander.
Food waste is a major contributing factor to rising carbon emissions. 7.6 million tonnes of food is wasted in Australia every year, and Australian households account for a majority of this.
Here’s a few staggering stats:
Food waste costs the economy around $36.6 billion or $2,000 to $2,500 per household per year.
70% of the 7.6 million tonnes of food wasted in Australia every year is edible.
Australian households throw away around one in five bags of groceries, equal to around 312kg per person.
Global food waste is responsible for approximately 8% of the world’s greenhouse gas emissions
Almost half of all fruit and vegetables produced are wasted.
Reducing food waste is the 3rd most effective way to address climate change.
There is enough food produced in the world to feed everyone.
1 in 6 adults go hungry regularly in Australia
Is food waste something you’re trying to be more conscious of at home? There are a few quick and easy things you can do to do your bit to combat food waste.
1. Meal Plan
By planning your meals ahead of time, you can be sure to only buy what you need so nothing goes to waste. Make a list of recipes you plan on making for the week, and plan your grocery shop ahead of time so you know exactly what you need to buy and how much. Not only will this save unessecary waste, but it will also help your wallet!
2. Store Food Properly
The most commonly wasted household food is fresh fruit and vegetables. Fresh fruit and vegetables can perish quickly if not stored correctly, so it’s important to learn how to properly store your food to help it last longer and save it from the bin! Here is a guide from Sustainability Victoriafor the best ways to store fruit and vegetables. Simple things like wrapping herbs in a wet towel before refrigerating, knowing what to store on a counter or in the fridge can be helpful to save your fresh fruit and vegetables.
3. Use it up
So you’ve stored your fruit and vegetables correctly, but they’re inevitably reaching the end of their life in the fridge or counter. Be proactive with the stock of fruit and vegetable on hand, and plan a meal to use up these items, or find a way to use them in your meal plans. This could mean extending the life of your fruit or veg by pickling or preserving into jams or sauces, or add them to tonight’s pasta, roast or casserole.
4. Start Home Compost
Options for home composting are more accessible than ever, whether you live in an apartment or have more space. You could also look into composting options in your local community, these could include rubbish collection services or community gardens. Not only does composting help reduce the amount of food waste in landfill, but it will also be beneficial for your own home garden, or you could gift your compost to friends with more of a green thumb.
5. Get creative with leftovers
Bored of your leftovers? Re-create them into something more delicious! Have a spaghetti sauce leftover? Turn it into tacos! Have some leftover roast veggies? Turn them into a delicious frittata! There are so many ways to make a creative spin on your leftovers to prolong the life of your meals and food to prevent it from going in the bin.
Make the most of your fruit and vegetables from your local fruit and veg shop this week and every week and make a mindful effort to reduce the amount of food waste in your home to help you, your wallet, your community and the planet.
If you’re looking for inspiration for your meals this week, take a look through some of our recipes for more ideas to meal plan or use up your fruit and veg!
This delicious dish is at home on the dinner table or served at room temperature for a picnic. There is no fiddly pastry – it creates its own delicate golden crust as it bakes. Vary it with parmesan grated over the top or fresh herbs stirred through the egg mixture before baking.
Preparation time : 15 minutes
Cook time: 1hr 10 mins
Serves : 6
Ingredients :
Half a large butternut pumpkin (750g) cut into a 2cm dice
Preheat oven to 200C (180C fan forced.) Grease and flour a 24cm spring-form cake tin.
Toss the pumpkin cubes with oil, nutmeg, salt and pepper and roast in a baking tray for 30 minutes or until soft and golden brown.
In a frypan over medium heat, sauté onions and garlic in 1 tablespoon olive oil
Take the pan off the heat and using tongs, toss the spinach through. The spinach will wilt a little.
In a bowl, beat the 6 eggs. Add the remaining olive oil and mix well. Add flour and whisk until there are no lumps. Stir through the cheese and season with salt and pepper.
Remove the pumpkin from the oven and lower the temperature to 180C (160C fan forced). Toss the pumpkin through the onion-spinach mixture. The spinach will wilt further.
Place half the mixture in the base of the cake tin and pour half the egg mixture over. Shake the tin to make sure the egg sinks all around the vegetables. Put the other half of the pumpkin on top and top with the remaining egg mixture.
Dollop the ricotta over the top, using a spoon burrow down a little so that there is some ricotta nestled inside the pie as well.
Bake for 45 minutes or until golden brown and firm in the middle.
If you’ve ever walked past the wombok and not known what to do with it, here’s a riff on the beloved cabbage and noodle salad that turns it into a main meal!
In a medium pot over medium-high heat, combine the sugar and vinegar. Stir until the sugar dissolves. Bring to the boil and boil for five minutes or until slightly thickened. While cooking, place the garlic and chilli in the mini food processor and blitz until finely chopped. Remove the dressing from the heat and add the fish sauce. Allow to cool for a few minutes then add the garlic and chilli. Set aside.
Place the oil in the pan. Season the steak with salt and cook for 2 minutes on each side (or longer, if the steak is thick or you like it more done.) Remove from the pan and set aside under foil to rest.
While the meat cooks, get on with the vegetables. Slice the Wombok thinly with a knife. Peel and chop the spring onions. Use the mandolin to slice the cucumber and carrot. Place all of these in the large bowl. Pick the leaves from the mint and coriander and add to the bowl.
Slice the rump steak and add it to the salad bowl along with the noodles. Pour over the dressing, toss through, and serve straight away.
Note:Make it ahead. This salad is lovely cold as well.
We LOVE bircher muesli in the summertime because it’s a cool, fresh take on the classic warm oats! Try our new Vegan Bircher Muesli today! The best part is topping it with your favourite fresh, seasonal fruits🍓🍑
Preparation time : 15 minutes
Serves : 4
Ingredients :
1 medium granny smith apple, unpeeled and grated
1 cup rolled oats
½ cup apple juice
½ cup dairy-free yoghurt, plus extra to serve
1 tsp cinnamon
¼ cup almonds or walnuts, chopped
2 tbs sunflower or pumpkin seeds
2 cups seasonal fruit, chopped
Maple syrup, to serve (optional)
Method :
Combine all ingredients in a large bowl.
Cover and refrigerate overnight.
To serve, evenly distribute the bircher muesli between four serving bowls. Dollop some dairy-free yoghurt on top (coconut yoghurt is delicious with this recipe), then sprinkle over the nuts and seeds. Top with the chopped seasonal fruit of your choice and drizzle over maple if you desire.
Are salads a spring favourite of yours? We love them because they’re fresh, healthy and delicious! Try our Chicken Spring Salad next! It’s got chicken, lettuce and asparagus, with a delightful lemon-herb dressing.
Preparation time : 40 minutes
Serves : 4
Ingredients :
2 chicken breast halves, skinless
2 – 3 bunches fresh asparagus
½ large head iceberg lettuce (or use 1 whole small head)
Lemon slices, for garnish
1/3 cup almonds, slivered and toasted
Lemon-herb dressing:
½ cup extra light olive oil
2 tbsp lemon juice, freshly squeezed
1 tbsp tahini
1 – 2 small garlic cloves, pressed (adjust to taste)
1 tsp oregano, finely chopped
1 tsp basil, finely chopped
Salt and pepper, to taste
Method :
Place chicken breast in a saucepan, cover with water and simmer covered for 20 mins or until done. Remove from water and set aside to cool.
Meanwhile prepare remaining salad. Wash the asparagus and snap off the woody ends.
Add a splash or two of water into a fry pan and heat over medium to high. Add the asparagus and cook tossing occasionally for 2 – 3 minutes or until asparagus is bright green and crisp tender. Remove from heat, drain and set aside.
With a sharp knife, shred the lettuce and place in a large salad bowl.
Combine all the dressing ingredients into a glass jar, secure the lid and shake well until blended.
Drizzle half of the dressing over the lettuce.
Return to the chicken and using two forks shred into strips or with a sharp knife slice into thin strips.
Slice the asparagus into 2-inch diagonal pieces.
Add the chicken and asparagus with the lettuce, drizzle with remaining dressing and toss through the toasted almonds.
Make delicious, creamy frozen yogurt at home without an ice cream maker! This recipe comes together in a few minutes and contains only 5 simple ingredients.
Preparation time : 10 minutes
Serves : 10-12
Ingredients :
3 cups (525g) frozen mango chunks
¼ cup granulated sugar
Juice of 1 lemon
¾ cup greek yoghurt
Pinch of salt
Method :
1. To a food processor, add all the ingredients in the order listed. Process until the mixture is smooth and there are no lumps. You will need to stop the mixer every so often to scrape down the sides. 2. Serve right away, or place in a freezer safe covered container. Allow to thaw slightly before scooping and serving.
Boy have we got a treat for you – another slow cooker recipe to add to the list! This Slow Cooker Chicken Massaman Curry is guaranteed to be a hit with your tastebuds
Preparation time : 10 minutes
Cooking : 4-8 hours
Serves : 4
Ingredients :
750g chicken, diced
1 brown onion, chopped finely
2 large carrots, chopped
500g potatoes, diced
¼ cup thai massaman curry paste
2 garlic gloves, minced
1 cinnamon stick
6 cardamom pods, bruised
270ml can coconut milk
¼ cup fish sauce
Steamed rice, to serve
Method :
Cut chicken and transfer to slow cooker. Chop onion, carrots and potatoes and transfer to slow cooker. Add curry paste, garlic, cinnamon, cardamom, cinnamon, coconut milk and fish sauce. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours. Alternatively, cook on high for 4 hours.
Remove lid and discard cardamom pods and cinnamon. Serve with cooked rice.
What do you get when you combine the perfectly picked rockmelon with some of this season’s freshest produce? This tasty salad with tomato, cucumber, mint and feta! Not only is it simple to put together, but you can have it as a side dish or bulk it up with some leaves and add prosciutto for a nutritious meal.
Preparation time : 5 minutes
Serves : 2
Ingredients :
1/2 ripe rockmelon
1/2 cucumber of choice
1 vine ripened tomatoes
Mixed salad leaves
80g of feta
Fresh mint
Optional: Prosciutto and Figs
DRESSING
Olive oil
Red wine vinegar
Half a teaspoon of brown sugar
Method :
Wash all fresh ingredients.
Cut rockmelon into small segments or cubes, removing seeds and skin.
Slice cucumbers and tomatoes. Combine with salad leaves and mint on a serving platter or bowl.
Add prosciutto and chopped figs.
Sprinkle feta over the top.
Mix your dressing ingredients in a bowl or dish. Drizzle over the top when ready to eat.
“This healthy smoothie is bursting with the natural sweet and tangy flavour of juicy KANZI® apples! A simple blend of spices and a touch of vanilla make this clean treat reminiscent of a warm apple pie.” – Marie Duong (Eats with Marie)
This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream.
This delightful dip combines the earthy sweetness of beetroots with the creaminess of Greek yogurt, a touch of dill, and the tangy zing of pickles and lemon. It’s not only delicious but also a feast for the eyes!
Spending Valentines Day with a special someone? This heart-shaped twist on the classic Caprese Salad is sure to impress your loved one!
Preparation time : 30 minutes
Serves : 2
Ingredients :
3 large tomatoes, sliced
2 balls of fresh Mozzerella
A handful of fresh basil leaves
2 tbsp olive oil
1 tbsp balsamic reduction (balsamic glaze)
Salt and Pepper
Method :
On a dish in a heart shaped formation, place a slice of mozzarella followed by a slice of tomato. Slices of tomato and mozzarella should be alternated until all the ingredients have been used. Place fresh basil leaves in between the layers
Top the tomatoes and mozzarella with a drizzle of olive oil and balsamic reduction.
1 Small bunch of rhubarb, washed and cut into 2cm pieces
150g Butter
200g Raw Sugar
100g Plain Flour
60g Rolled Oats
20g Vanilla Paste
5g (1 teaspoon) Cinnamon
Method :
1. Preheat the oven to 180°C. 2. Mix the diced apples, pears, rhubarb, vanilla paste, and 100g of sugar together, coating the fruit evenly. Add the mixture to a baking dish. 3. For the crumble topping, rub the flour and butter together until you achieve a breadcrumb-like consistency. Then, add the rolled oats, remaining sugar, and cinnamon. Mix well to combine. 4. Sprinkle the crumble mixture evenly over the top of the fruit in the baking dish. 5. Place the dish in the preheated oven and bake for 15-20 minutes or until the crumble is golden brown. 6. Allow it to cool slightly and enjoy, especially when served with a scoop of vanilla ice cream.
This delectable dip features roasted eggplants, aromatic garlic, zesty lemon, and a touch of grilled red pepper, all brought together with the goodness of olive oil.
This salad brings together tender Kipfler potatoes, roasted cherry tomatoes, and a zesty Dijon dressing for a memorable dish that’s both satisfying and refreshing.
In a pot, cover the Kipfler potatoes with cold water and add the rock salt and rosemary.
Bring the water to a boil, then reduce the heat to low, cover with a lid, and continue to cook until the potatoes are tender, approximately 20 minutes.
Strain the cooked potatoes, let them cool, and then cut them into rounds.
Peel and crush the garlic cloves.
Cut the cherry tomatoes in half and toss them with a little olive oil and the crushed garlic.
Lay the tomatoes on a baking tray and place them in the oven for 15 minutes. Turn off the oven and allow the tomatoes to cool and dry out slightly.
Wash and dry the Cos Baby Lettuce.
In a bowl, zest the lemon and squeeze its juice. Add the Dijon mustard and 150g of olive oil, then mix well to create the dressing.
To assemble, dress the Kipfler potatoes and spring onions and place them in a serving bowl.
Add the Cos Baby Lettuce leaves and roasted cherry tomatoes on top of the potatoes. Garnish with fresh mozzarella and shaved prosciutto.
This dish features whole corn, charred to perfection, then generously coated with a creamy smoked chilli mayonnaise and topped with crunchy crushed corn chips.
This flavourful creation combines the earthy goodness of leeks, zucchini, and chorizo, all brought together with a rich tomato sugo and topped with perfectly baked free-range eggs.
1. Preheat the oven to 180°C. 2. In a skillet over medium heat, sauté the onions, leek, and garlic until softened. 3. Add the diced zucchini and harissa paste, season, and gently cook for 1 minute. 4. Incorporate the chorizo and cook for an additional minute. 5. Pour in the tomato sugo and gently cook for 2 minutes. 6. Add the white beans and chopped parsley, mixing everything together well. Transfer the mixture into a baking dish. 7. Crack the free-range eggs over the top of the leek mixture and gently mix. 8. Place the baking dish in the preheated oven. 9. Bake for approximately 5 minutes or until the eggs are cooked to your liking. 10. Remove from the oven and serve with toasted sourdough.
This dish takes a unique twist on the classic tabbouleh by using grated cauliflower, creating a lighter and gluten-free alternative bursting with flavour.
Grate the cauliflower through the coarse side of the grater and place it into a mixing bowl.
Thinly slice the spring onions and chop the parsley.
Mix all the ingredients in a large mixing bowl and season to taste with flake salt.
For the dressing, mix all of the dressing ingredients together and set them aside for the salad
Toss to combine dressing when ready to serve.
Pro Tip: Depending on the size of the lemons, you should get about half a cup of juice from this recipe. It’s best to use fresh garlic for the most vibrant flavours and results.
A quick, easy and scrumptious one-bowl salad, meet this showstopping side-dish that could even star as a main event. This salad brings together the earthy flavours of Beetroot with the sweetness of Figs, and some spice thrown in for good measure.
Lunchtime just got monstrously exciting with our Qukes® Ham and Salad Rolls! 🎉 These rolls add a touch of creativity to the meal, making it a fun surprise for the little ones. 🥒 Pack them in lunchboxes for an exciting twist on an ordinary day!
Spread the avocado over both sides of the buns and arrange the lettuce over the bun bases. Top with cheese, ham, carrot and sliced Qukes®. Sandwich with the bun top. Secure the eyes with a little cream cheese or melted white chocolate to lolly pop stick or pretzel stick and insert into the bun.
Place into lunch box with fresh fruit and vegetables.