Crunchy Thai chicken sausage rolls

Makes 24

3 tsp grated palm sugar or brown sugar
1 Tbsp fish sauce (use to dissolve sugar first)
350g chicken mince
3/4 cup toasted peanuts, chopped
1/2 cup breadcrumbs
1 Tbsp red Thai curry paste
1 Tbsp lime juice
2 fresh kaffir lime leaves, shredded
2 Tbsp sweet chili sauce
2 Tbsp chopped coriander
2 sheets puff pastry
1 egg
sesame seeds

Oven at 180.
Combine sausage ingredients. Shape into 4 logs on the pastry. Roll, glue with egg wash, cut. Egg wash and sprinkle with sesame seeds.

Bake 20 minutes or until crisp & golden.

Serve with extra sweet chili.

Frozen mango cheesecakes

500g cream cheese
1/2 cup castor sugar
zest 1 lime
1/2 tsp vanilla extract
200ml thickened cream
1 mango

Beat cream cheese. Add sugar, zest & vanilla and beat together. Beat in cream, about 5 minutes. Spoon into silicon muffin pan.

Whizz mango. Spoon 20ml onto cream cheese mixture and stir a few times to marble in. Top with remaining mixture then smooth over with straight knife or spatula to level. Freeze.

Unmould & defrost for 15 minutes before serving. Sprinkle with crumble mixture.

Nut crumble
60g flour
40g butter
55g macadamia nuts & almonds
30g Demerara sugar
1/8t vanilla extract

Shredded coconut?

To make crumble, preheat the oven to 160°C. Blend ingredients in a food processor (except coconut) until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Add coconut for last 10 or 15 minutes or toast separately and stir through. Remove when the mixture is golden brown and set aside to cool.

Eggplant & oregano

2ppl:
1 large eggplant
1/2 tsp chili flakes
2 cloves garlic
2 anchovy fillet
Handful fresh oregano
15 ml capers
1/2 cup white wine
40ml balsamic vinegar
40g parmesan, grated
150g fresh ricotta (or cottage cheese)
250g dried pasta (like orecchiette)

1. Cook the eggplant in boiling salted water for 10 minutes. Drain well, gently pressing out any excess moisture.

2. Cook the pasta in plenty of boiling salted water until just al dente.

3. Meanwhile, in a wide-based pot over medium heat, heat 2 Tbsp O oil for two minutes. Add the garlic, chilli, capers, anchovies and oregano and cook for two minutes. Add the eggplant, stir through, add the wine and cook until almost dry. Drizzle over the balsamic and cook out for a couple of minutes.

4. Drain the pasta, reserving a little of the cooking water, and add to the pot. Stir through the pasta, adding a little of the cooking water and/or oil if needed. Adjust the seasoning if necessary, and stir through half the parmesan.

5. Serve in shallow bowls with the ricotta crumbled over the pasta and the remaining parmesan on the side.

Served with green beans.

Mango smoothie

1/2 banana
3/4 cup frozen mango
2 Tbsp oats
1 Tbsp hemp seeds
1/2 Tbsp psyllium
1/4 tsp cardamom
1/2 tsp vanilla
milk

BJs Baklava

Orange French toast

Mix:

2 eggs

60ml milk

1/4 tsp cinnamon

Zest 1 orange

Soak 2 thick slices of bread, 2 mins each size

In a small saucepan simmer 2 Tbsp marmalade, juice of orange & Tbsp sugar till thick.

Heat butter in frypan & cook bread few mins each side. Serve with syrup & yoghurt.

Cinnamon scrolls

Serves 7
Dough:
2 cups whole spelt flour (plus extra for kneading)
1 sachet dry yeast
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil, softened

Filling (made a bit too much):
1/2 cup figs, just covered with boiling water
1/2 cup rice bran syrup
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup toasted hazel nuts

Maple syrup to glaze

1. In a large bowl sift together the dry ingredients.
2. In a small saucepan combine applesauce, and coconut oil until just warm and coconut oil is melted (do not overheat or you will kill the yeast when you add it to the dry ingredients). Add applesauce and coconut oil to flour mixture. Stir with a wooden spoon until the dough comes together.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes. Shape dough into a ball. Place dough in a bowl lightly greased with coconut oil; turn dough once to grease surface. Cover with a tea towel and let rise in a warm place until doubled in volume, about 1 hour.
4. Make the filling. Chop figs into chunks. Cover with water to soften. Whizz in rice bran syrup, cinnamon, cardamom and salt. Set aside to cool.
5. Punch dough down, turn out onto a lightly floured surface. Cover and let rest 10 minutes. On lightly floured surface, roll out dough into a 6 x 18” (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly chopped nuts.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even slices to create seven rolls. Place rolls in a round baking dish (le crusset).
5. Bake for 30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup.

Serve with yoghurt.

Little carrot cakes

2 or 3 people:

70g coconut sugar

3 (20ml) Tbsp olive oil

1/2 tsp cinnamon

1/2 tsp vanilla

1 egg

85g almond meal

85g grated carrot

Oven at 180. Grease ramekins. Mix sugar with oil, cinnamon & vanilla, then egg, then almond, then carrot.

Bake 35 to 40 minutes. Serve with vanilla yoghurt or ice cream.

Spiced sweet potato with eggs

2 ppl:
O oil
1 red onion, diced

2 tsp cumin seeds
2 tsp coriander seeds
Chili flakes

Fresh coriander

1 sweet potato, diced
4 eggs
Avocado
Lime wedges

Fry spices a minute then add onion & salt, fry till soft. Toss sweet potato through & add 1/2 cup water or stock. Cover & cook 15 minutes till soft. Add eggs, cover & cook another 3 to 5 minutes. Garnish & serve.

Fig & sesame smoothie

Blend per person:
3 Tbsp sesame seeds

Pinch salt

Frozen banana

2 (15ml) Tbsp hemp seeds

3 dried figs

Pinch clove

1/2 tsp cinnamon

Grating of nutmeg

Cup of milk

1/2 tsp lemon juice

Caramel cake with peanut butter ganache

Enough for about 10 ( so I made half)
100g butter
250g white chocolate broken into chunks
6 eggs, separated
200g brown sugar
250g almond meal
1. Preheat your oven to 160C. Grease a 24cm springform pan.
2. Melt butter in small saucepan. Remove from the heat and add chocolate chunks. Allow to stand while the chocolate melts.
3. Meanwhile, whisk the egg whites until super light and foamy. Gradually beat in brown sugar until well combined.
4. When the chocolate has melted stir and add egg yolks to the mixture.
5. Add the chocolate mixture and almond meal to the egg whites and fold gently until just combined.
6. Carefully transfer the mixture to your prepared tin.
7. Bake for 1 hour or until the cake is deeply golden and feels springy in the middle when you touch it.
8. Remove cake from the oven. Cover with a plate and allow to cool and steam for at least an hour.

Ganache:
150g cream
250g white chocolate (with real cocoa butter)
300g natural peanut butter (with no added sugar)

1. Bring cream almost to a simmer in a small saucepan. Remove from the heat. Break chocolate into small chunks and add to the cream.
2. Stand for about 5 minutes to allow the chocolate to melt.
3. Stir well then add the peanut butter. Stir again.
4. Allow to cool to room temperature to thicken before using to decorate your cake. Will take a few hours.

Cinnamon scrolls

Serves 6-8

Dough:
2 cups / 300g whole spelt flour (plus extra for kneading)
4 tsp. baking powder
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil (or butter), softened

Filling:
1 ½ cups / 225g chopped dates
¾ cup / 175ml water
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup / 75g pecans, chopped

Glaze:
3 Tbsp. pure maple syrup
Frosting:
½ cup yogurt
2 Tbsp. maple syrup
pinch cinnamon

1. Start by making the filling. Pit and chop dates into chunks. Place in a saucepan with water, beginning with just ½ cup. Bring to a simmer and stir often to break up the dates and form a chunky paste. If your dates are dry, add more water. Stir in cinnamon, cardamom and salt. Add more water if necessary. Set aside to cool.

2. In a large bowl sift together the dry ingredients. Add coconut oil and mix with your fingers until the mixture is a slightly crumbly. Stir in applesauce until a dough forms; use your hands if necessary to bring dough together.

3. Turn out dough onto a floured surface and knead a few times into a ball. Roll out dough into a 6 x 18” (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly chopped pecans, reserving a few for garnish.

4. Starting at the top, short end, roll dough until you have a large roll. Make six even cuts to create seven rolls. Place rolls in a round baking dish (mine was 9.5”/ 24cm across).

5. Bake for 25-30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup and sprinkle with remaining pecans.

6. To make frosting, simply stir together frosting ingredients and spread on individual portions, just before serving (instead of frosting the entire batch and eating them later…)

Chinese chicken and greens

enough for 2
6 chicken drumsticks
1/2 cup soy sauce
2 tablespoons honey
 2 teaspoons grated fresh ginger (or 1 tsp ground)
chilli flakes
1 bunch bok choy or other Asian greens or broccolini

1. Preheat your oven to 180C

2. Combine soy, honey & ginger. Place chicken in a baking dish and cover with the sauce. Cover the dish with foil and bake for 40 minutes.

3. Remove foil and turn the chicken. Return to the oven. Wrap bok choy in foil and place on a lower shelf in the oven.

4. Bake for another 20 minutes or until chicken is well browned and the bok choy has wilted.

Served with boiled udon noodles.

Notes: Use less soy (try 1/3 cup) and a larger dish so the sauce can thicken?

Zucchini Cupcakes

Makes 12
1 ripe banana
3 organic eggs
5 tbsp maple syrup or other sweetener of choice
1 1/2 cup spelt flour
1 vanilla bean, scraped or 1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
0,5 tsp ground allspice
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cup zucchini, shredded
75 g organic butter
1/2 cup raw walnuts nuts, coarsely chopped

Zucchini & Lime Frosting:
200 g plain cream cheese (choose an unsalted or lightly salted cream cheese)
3 tbsp maple syrup or liquid honey
1/2 organic lime, juice and zest

Making the muffins: Preheat the oven to 180°C. Mash the banana in a bowl, add eggs and maple syrup and beat it together, using an electric mixer. Melt the butter and add it to the egg mixture. Sift all dry ingredients together add to the wet mixture, while stirring. Then add shredded zucchini (gently shake off any excess moisture) and nuts and mix well. Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.

Making the Frosting: Add all ingredients in a bowl and mix well. Place in the fridge while baking the muffins.

Serving: When the muffins have cooled, serve them with two spoonfuls of frosting

Butter Sage Fish en Papillote

Two ppl:
2 fish fillets (snapper)
2 tablespoons butter
sea salt
ground pepper
6 fresh sage leaves
4 thin lemon slices

Preparation

Pre-heat the oven to 200 C.

Tear off two foot long sheets of parchment paper. Fold each sheet in half then open back up and place each fillet at the crease of the fold.

Top each fillet with slices of butter, a generous sprinkle of sea salt and pepper, fresh sage leaves and lemon slices.

Fold over the parchment paper and tightly roll edges of paper to seal the fish into a packet. This allows the fish to steam cook in its own juices.

Place fish en papillote on a rimmed baking sheet and bake in the center of the oven for approximately 10 minutes. Bake times will vary depending on the thickness of the fillet.

Served with lemony wild rice & steamed green beans.

Red lentils with sausage

ENOUGH FOR 2
1 onion, peeled & diced
2-3 thick pork sausages, skins removed and crumbled
1 cup red wine
2 cups chicken or vegetable stock
200g red lentils, washed
2 handfuls grated parmesan + extra to serve

1. Heat a little oil in a medium saucepan and add onion. Cover and cook on a medium low heat, stirring occasionally for 5-10 minutes or until onion is soft.

2. When the onion is soft, increase the heat to medium high, add the sausages and cook for a few minutes until browned.
3. Add the lentils. Stir for a minute.

4. Add red wine and the stock. Stir well then simmer for 20 or until the stock is absorbed and the lentils are tender and oozy. If it gets too dry before the lentils are cooked, add a little water.

5. Add cheese and stir until combined. Taste and season (carefully!) . Serve with
extra parmesan shaved over.

Soy roasted cashews

300 grams (2 cups) unroasted, unsalted cashews
2 tablespoons Japanese soy sauce (use gluten-free tamari if gluten is an issue)

In a medium container with a tight-fitting lid, combine the cashews and soy sauce. Stir well to coat.
Close the container and let rest on the counter until the next day, shaking the container every once in a while so the cashews absorb the sauce evenly. The next day, the cashews should have soaked it all up.
Preheat the oven to 150°C. Arrange the cashews in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring every 10 minutes, until the cashews are golden brown.
Let cool completely before serving. These cashews keep for a month in an airtight container at cool room temperature.

Asparagus & goats cheese frittata

2 spring onions, sliced
2 handfuls of chickpeas
1/2 bunch of asparagus, sliced
4 eggs
1/2 pack chevre, crumbled
3 sprigs fresh thyme
Smoked sea salt

Cook at 200C for 20 minutes.

Chilli oil to serve.

Quick rissoles

450g beef mince
2 spring onions
1 garlic clove
Sprinkle smoked salt
Tbsp mirin
1 egg
handful of panko

Coconut Croissant Pudding with Kaya

(serves 6)

About 4 or 5 small croissants, torn into chunks
2 large eggs
1/2 cup coconut milk
1/2cup coconut cream
1/4 tsp salt
1/4 tsp vanilla extract
2/3 cup kaya
Coconut flakes

Preheat oven to 150°C and butter a small, heavy baking/gratin dish . In a large mixing bowl, whisk together eggs, salt, coconut milk and coconut cream and vanilla. Add croissant pieces and allow to soak in mixture for about 10 minutes. Pour contents into prepared dish, layering with large dollops of kaya throughout the dish. Sprinkle coconut over the top and place in the oven.

 Bake for 50-60 minutes or until puffed and golden brown on top and a skewer inserted into the centre comes out clean. Serve immediately with ice cream.

(Nashville night.)

Amaretti

Makes approx 22:

200g raw almonds

1 cup caster sugar

2 egg whites

1 tsp vanilla extract

1/4 cup plain flour

Oven at 180C.

Blitz almonds & sugar. Add remaining ingredients & blitz again. Roll 1 Tbsp balls onto baking sheet. Bake 15 minutes or until slightly brown.

Kale ‘Cabonara’

Enough for 2
3 or 4 slices bacon, chopped
1 bunch kale, ribs discarded (if tough) & leaves sliced into ribbons
1-2 cloves garlic
1/2 tin white beans, drained
 4 tablespoons cream or 2 egg yolks
2 large handfuls grated parmesan

1. Heat a little olive oil in a frying pan and cook bacon on a medium high heat until well browned.

2. Remove bacon from the pan and add the kale and garlic. Cover and cook, stirring every few minutes until the kale is wilted and deep green in colour. It will take about 5-10 minutes. If it starts to burn, add a splash of water to help generate some steam.

3. Return bacon to the pan and add beans and cream or egg. Stir over the heat to warm through then remove from the heat and add the cheese.

4. Divide between two plates and serve with extra cheese if you like.

Carrot quinoa salad

100g red quinoa, washed well
2 large bunches Dutch carrots, stalks trimmed and peeled
3 tsp cumin seeds
sea salt
freshly ground black pepper
extra-virgin olive oil
1 large whole garlic bulb
2 tbsp tahini
100ml white wine vinegar
2 sprigs fresh oregano, picked
2 tbsp currants, plumped up in a little hot vinegar for 5 minutes
1 handful smoked almonds, chopped


1. Preheat the oven to 200C conventional.

2. Cook the quinoa in simmering water for about eight minutes (don't use the absorption method for this recipe), drain and set aside at room temperature.

3. Place three-quarters of the carrots on a baking tray with two teaspoons of cumin seeds, season with salt and pepper, drizzle with oil and mix to coat. Roast for 25-30 minutes or until cooked and nicely coloured.

4. Drizzle the garlic bulb with olive oil, wrap in foil and roast alongside the carrots for about 35 minutes, or until fragrant and soft.

5. Slice the remaining carrots into 1 centimetre-thick rounds. Bring a saucepan of water to the boil and blanch them for about 15 seconds. Drain.

6. Combine the tahini, vinegar and 100 millilitres of olive oil in a small measuring jug or cylindrical container. Squeeze the roasted garlic paste out of the skin and into the jug and blitz with a stick blender, adding between 60 and 100 millilitres of water until you have a smooth and creamy dressing. Season to taste.

7. In a small bowl, toss the blanched carrots through the roasted garlic dressing.

8. Spread the cooked quinoa on a serving plate and top with the roasted and dressed carrots, spooning over the dressing. Scatter over the currants, oregano leaves, remaining cumin seeds and almonds. Lightly season with salt and pepper and serve.

Magic custard cake

Ingredients:

60g unsalted Butter
1 cup milk
2 Eggs, separated
2 drops white vinegar
75g icing sugar
1/2 Tablespoon (7.5ml) water
1/2 cup flour
1/2 teaspoon vanilla extract

Preheat the oven to 165°C. Lightly  grease pyrex baking dish.

Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
Whip the egg whites and vinegar to stiff peaks. Set aside.

Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.

Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.

Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 45 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar.

Cabbage eggs

Serves 2

2 cup (packed down) thinly sliced cabbage
4 eggs beaten
1 Tbsp soy sauce
2 Tbsp olive oil

Heat a non-stick frying pan on medium high heat until it is hot. Add the olive oil and swirl it in the pan. Add the sliced cabbage and cook, stirring frequently until it softens and begins to brown, 2-3 minutes.

Reduce the heat on the pan to medium. Add the soy sauce and stir the cabbage constantly for about 30 seconds until the steam subsides. Do not leave this unattended or it will burn.

Spread out the cabbage so that it makes an even layer in the bottom of the pan, then pour over the eggs.

Let the eggs cook and set for about 20 seconds, then slowly fold them over themselves until the eggs are cooked through. (Gentle!)

Remove from heat and serve immediately.

Miso dressing

1 garlic clove, minced
1 teaspoon miso paste
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil

Herby falafel

Enough for 4ppl (20 falafel):
8 sprigs of fresh coriander (or mint)
8 sprigs of fresh parsley
100 g peanuts nuts (or pistachio)
1 can chickpeas
2 cloves garlic
½ small onion
2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1 tbsp flour
1 tsp baking powder

Start by blending the herbs in a mixer for about 30 seconds. Add nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Try to keep the texture of the falafel dough a little rough. Make 20 small round falafels, place on a baking sheet covered with parchment paper, sprinkle with sesame seeds and bake for about 15 minutes on 200°C, turning every 5 minutes to get an even brown colour.

Almond and lemon syrup cake

from Mix & Bake by Belinda Jeffery

Made individual cakes and used fresh thyme leaves

Feta & avocado egg scramble

2 people:
4 eggs
1 Tbsp water
1 avocado, cubed
½ cup crumbled feta
½ tsp dried oregano
pinch of sea salt
pinch of ground pepper

Heat a non-stick frying pan over medium heat.
Crack the eggs into a mixing bowl and whisk in the water or milk, feta, oregano, salt and pepper.
Turn down the heat slightly and pour the egg mixture into the pan. Let the eggs settle for 30 seconds then begin scrambling slowly with a wooden spoon or spatula.
Once the eggs begin to set, gently fold in the avocado and leave in the pan for a final 30 seconds, just long enough to warm the avocado.
Serve immediately with crumpet or toast.

Baked salmon with a miso honey glaze

2 small salmon fillets
1 T miso paste
1 T soy sauce
2 T honey
1 T mirin
lime or lemon wedges to garnish and spritz the fish

Oven to 200C.
Mix glaze ingredients together and brush some over salmon.
Bake 20 minutes, basting every 5.
Served with baked asparagus & white bean croutons.

Quick pork ragu

4 meals:
4 pork sausages
1 can chickpeas, drained
1 can tomato
2 tbsp. butter
salad leaves & flat bread to serve.

Also added chopped onion, garlic oil, chilli flakes.

Quinoa with Broccoli Pesto

Enough for 2
1 head broccoli (or 1/2 and some cauliflower)
300g cooked quinoa (150g raw?)
6 tablespoons pesto
squeeze lemon juice
 4 tablespoons ricotta

1. Whiz broccoli into small bite sized pieces. Microwave till soft.

2. Toss prepared broccoli in a bowl with the quinoa and pesto. Add lemon juice. Season with salt and pepper.

3. Taste and add more salt / pepper / lemon/EVO oil/garlic oil, if needed.

4. Serve with ricotta on top.

Banana cream pie oats

Yield: 2 serving

 

 

 

2/3 cup old fashioned rolled oats & rye

2 tsp. chia seeds

Pinch of salt

2 Dash of ground cinnamon

1 Dash of grated nutmeg

2/3 cup milk

1/3 cup plain greek yogurt

1 tsp. vanilla extract

Seeds scraped from ½ vanilla bean

2 ripe banana, divided

Chopped nuts such as walnuts or pecans, for serving

Directions

In a jar, combine the oats, chia seeds, salt, cinnamon, and nutmeg. Add in the milk, yogurt, vanilla extract and vanilla bean seeds (if using).  Divide the banana into thirds.  Mash two thirds of it well with a fork and add to the jar with the oats. Slice the remaining third and add this to the jar as well. Place the lid on the jar and shake vigorously until the mixture is evenly combined (this may take a minute or two). Refrigerate overnight.

Remove the jar lid, sprinkle nuts and/or sugar over oatmeal as desired. Serve.

 

Beetroot brownie

enough for 6:
150g unsalted butter
150g dark chocolate 70%, chopped (OR 100g dark, 50g white)
150g  cooked beets
2 eggs
2 teaspoons vanilla extract, optional
150g (5oz) brown sugar
150g (5oz) almond or hazelnut meal

2 pinches salt

 

1. Preheat your oven to 180C and line a loaf pan with baking paper.

2. Melt butter in a small saucepan. Remove from the heat and add chocolate. Stand.

3. Meanwhile, whizz beets in a food processor until smooth. Add eggs, vanilla, sugar and nut meal and whizz again until mixed.

4. Add melted butter and chocolate and again whizz until combined.

5. Spread mixture over the base of your pan and bake for 30 minutes or until firm on the top but still squidgy in the middle.

6. Cool in the tin and serve sliced with vanilla ice cream or double cream.

Roast cauli with hummus & almond tabbouleh

Enough for 4:
1 cauliflower
1 Tbsp cumin seeds, 1tsp chilli flakes
2 tablespoons lemon juice
1 BIG (even 2) bunch flat leaf parsley, finely chopped
1/2 cup (60g) almond meal
hummus, to serve

1. Preheat your oven to 180C. Trim outer leaves from cauli and place the head in an oven proof pot.

2. Combine cumin seeds, coriander seeds and dried chilli flakes with a few tablespoons olive oil. Brush over the cauli and season well with salt and pepper. Bake uncovered for 1 hour and 15 minutes or until cauliflower is well browned and tender enough to cut with a butter knife.

3. Meanwhile, for the salad, combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season. Toss in the parsley and almond meal.

4. Slice the cauli into wedges and serve with hummus, tabbouleh and extra virgin olive oil (garlic) drizzled over. Plus lots of salt and pepper. (A bit of flat bread or naan for Jeff.)

Baharat works really well too. Or try some finely chopped red chilli.

Crackers!

 

Ingredients:
1/2 cup sunflower seeds
1/4 cup flax seeds
1/6 cup pumpkin seeds
30ml sesame seeds
3/4 cups rolled oats
1 Tbsp. chia seeds
2 Tbsp. psyllium seed husks
3/4 tsp. fine grain sea salt
1/2 Tbsp. maple syrup
1 1/2 Tbsp. melted coconut oil or ghee
3/5 cups water

Try: Rosemary, Garlic and Smoked Salt
Half batch:
2 Tbsp. chopped fresh rosemary
¼ – ½ tsp. garlic powder
smoked sea salt, to taste

Fig, Anise and Black Pepper
Half batch:
3 large dried figs (approx. 70g)
1 tsp. anise seed
1 tsp. cracked black pepper

(Or vanilla, raw sugar & almond meal?)

Directions:
1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.

2. Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.

3. Preheat oven to 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 25 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 20 minutes, until fully dry, crisp, and golden around the edges. (Leave in oven to dry further.)

4. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.

Roast cabbage with bacon

For 2:
1/2 cup cooked brown rice & barley
1/2 Savoy cabbage
3 rashes bacon, trimmed & chopped
1 garlic clove, sliced finely
Handful parsley
Handful pine nuts
2 Tbsp apple cider vinegar

Instructions
Preheat the oven to 200°C.
Cut the cabbage into quarters vertically, carve out the core and slice crosswise thinly.
Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places.
Meanwhile fry bacon bits. After turning cabbage, add garlic to the bacon. After another 5 minutes, add parsley, rice & barley, pine nuts & stir to heat. Add apple cider vinegar & lots of pepper.

Zucchini & sweet potato bread

130g spelt flour (white)

100g whole spelt flour

1 & 1/4 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

1/2 tsp bicarb

1/3 tsp salt

125g roasted pecans

150g sultanas

1/2 cup firmly packed grated zucchini (about 1 medium zucchini)

1/2 cup firmly packed grated sweet potato (about 1/2 a small one) or pumpkin, carrot, parsnip

1 egg

2 tsp psyllium husk in

4 tsp water

1/4 cup xylitol

1/4 cup coconut sugar

1/4 cup o oil

1/4 cup yoghurt

1 tsp vanilla extract

Oven to 180C, line loaf tin.

Whisk first 7 dry together, stir through nuts & sultanas. Mix in veg really well.

Whisk egg, sugars & psyllium with water. Whisk in oil, yoghurt & vanilla. Add to veg mixture & stir till just combined.

Bake 50 mins (or until skewer comes out clean.)

Best a day later.

Grilled rhubarb & vanilla

5(ish) rhubarb stalks
2(ish) Tbsp honey
1(ish) Tbsp water
1/2(ish) tsp vanilla extract

Grill rhubarb on the BBQ until soft.
Mix together liquid then stir through rhubarb.

Serve on yoghurt or ice-cream. Could also try on Sarah B's strawberry cake.

Celeriac remoulade

for 2:
1 medium peeled celeriac, julienned
1/4 cup whole-egg mayonnaise, plus extra
2 tbsp Dijon mustard
handful flat-leaf parsley leaves, roughly chopped
2 tbsp. salted baby capers, thoroughly rinsed, roughly chopped
5 baby cornichons, thoroughly rinsed, finely chopped
1 tsp fresh lemon juice
sea salt and freshly ground white pepper

Bring a pot of salted water to the boil and blanch celeriac for 30 seconds. Refresh immediately in iced water and drain thoroughly. Mix together remaining ingredients in a bowl to create a dressing and gently mix with the celeriac.

Suggest serve with prawns.

Slow-roasted lamb shoulder with pears and cumin

4 ppl:
2 brown onions, skin on and sliced into rounds
1 lamb shoulder (bone in), semi-cut into portions (ask your butcher to do this)
2 tbsp cumin seed
2 1 tbsp black peppercorns
5 cloves garlic
2 tbsp flaked salt
1 tbsp olive oil
7 sprigs thyme, leaves only
4 beurre bosc pears, skin on and cut in half (if available, you can also use 3 quinces, peeled and cut into cheeks)
3 tbsp raw sugar
2 tbsp red wine vinegar

1. Preheat oven 160C fan-forced (180C conventional).
2. Place onion in base of a heavy ovenproof dish.
3. Trim and slightly score top of lamb.
4. Crush cumin and peppercorns with a mortar and pestle, then add garlic and salt. Crush to a paste and add oil. Smother paste over lamb, rubbing between bones as well. Place lamb on top of onions, scatter with thyme and add pear halves. Sprinkle with sugar and vinegar and pour in 80 millimetres of water.
5. Cover dish in a double layer of foil and roast for four hours, then remove foil and skim some of the fat. Return lamb to oven and raise temperature to 180C fan-forced. Baste lamb a little and cook for another 35 minutes or until golden brown.
Served with sautéed beetroot leaves.

Maybe try a little more time covered at lower temp, and more time uncovered, also lower. Pears quartered & core out, possibly added a little bit later.

Coconut pancakes

Ingredients

•4 eggs, room temperature

•1 cup coconut milk or 3/4 cup whole milk yogurt + 1/4 cup whole milk

•2 teaspoons vanilla extract (or, 1.5 vanilla, 0.5 coconut essence)

•1 tablespoon rice bran syrup

•1/2 cup coconut flour

•1 teaspoon baking soda

•1/4 teaspoon sea salt

•coconut oil or butter for frying

 

Directions

1.Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.

2.In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes.

3.At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry add the rest of the wet mixture.

4.Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

5.Serve hot with banana, maple syrup and toasted almonds & coconut.

Jeff's Mexican quinoa casserole

Serves: 4

1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 cup uncooked quinoa
800g can diced tomatoes, with liquid
½ cup water
1 tbsp tomato paste or ketchup
1 tsp cumin
1 tsp oregano
½ tsp chili powder
Salt & freshly ground pepper
540 ml (19 oz) can black beans, rinsed and drained
311 g (11 oz) can corn kernels, with liquid
3 cups baby spinach
Toppings of choice: vegan sour cream, avocado, cilantro

Instructions
Preheat oven to 350F.
Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.

Add quinoa, deced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.

COVER and place in oven and set timer for 30 minutes.

Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.

Return to oven WITH LID and set timer for another 30 minutes.

Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.

Top with sour cream, diced avocado and/or cilantro and serve.

Mushroom ragu

serves 4-6

1kg mixed mushrooms

1 can tomatoes (400g)

1 head garlic, peeled

2-4 knobs butter

thyme or bay leaves, optional

1. Mushrooms, tomato, garlic cloves, butter and herbs, if using in a large oven proof dish cover with a lid or foil.

2. Turn oven to 150C and bake mushrooms for 1 hour.

3. Stir mushrooms and remove the lid. Bake for 1 ½ hours or until the sauce is reduced and the mushrooms are lovely and deep golden. Taste and season.

(Makes a good pie filling. Puff pastry and bake 20 mins at 220C.)

Beetroot & trout salad

Roast beetroot, (2 or 3 pp)
Drizzle with balsamic & EVO oil
Top with smoke trout (1/4 fish pp) & dollop with sour cream mixed with horseradish.
Chives and black pepper to finish.

White bean & date chocolate cookies

Makes approximately 24 cookies:

 

1 can drained cannellini beans

1.5C fresh medjool dates, pitted

1.5 tablespoon cacao powder (30ml)

1 tablespoon coconut flour (15ml)

1 tablespoon coconut oil (20ml)

1/4 tsp salt

 

1. Preheat fan-forced oven to 200C

2. Put all ingredients in a food processor and blitz until mixture comes together in a big blob

3. Line a biscuit tray with baking paper and roll teaspoon sized balls and place on the tray. These won’t spread but you will need a bit of room between each ball.

4. Press each ball with a spatula to the desired thickness

5. Bake for 20 mins

6. Leave on tray to cool and harden a little

More nutty flavour - add in 1/4C tahini and extra 1/4C dates

Pumpkin pie minis

For 6

Hazelnut Crust:
1 cup rolled oats
3/4 cup hazelnuts
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/8 cup barley malt (or brown rice syrup)
1 Tbsp. coconut oil

Directions:
1. Roast hazelnuts in the oven with the pumpkin. Remove when toasted and fragrant, about 15-20 minutes. Remove from oven, set aside to let cool. Remove skin by rubbing nuts together. Reserve 3  hazelnuts for garnish.
2. In a food processor, pulse hazelnuts until they resemble sand (do not over-blend, or you will get hazelnut butter!). Remove from food processor and set aside.
3. Place oats in food processor and blend on high until you have a rough flour. Add all other ingredients and pulse to mix.

Filling:
1 heaped cup roasted pumpkin
2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
3 Tbsp. coconut cream
1/3 cup coconut sugar plus 2 tsp brown sugar
1/2 tsp vanilla
2 eggs
1/8 tsp sea salt

Bake 40 mins at 180C. Finish with salt & a hazelnut half. Serve with vanilla icecream.

Roast beef with horseradish cream, dutch carrots, yorkies & blue cheese.

Get Dutch carrots in at 200C.

Horseradish cream (5ppl):
5 tablespoons natural yoghurt
2.5 tablespoon horseradish
sea salt
freshly ground black pepper
1/2 lemon
extra virgin olive oil

Put the yoghurt and horseradish into a small bowl with a pinch of salt and pepper. Halve your lemon and add juice. Add a splash of extra virgin olive oil and mix well. Taste and add a little more horseradish if you think it needs to taste more fiery.

Make a crunchy green salad.

Yorkies (makes 5):
vegetable oil
1 large free-range egg
50 g plain flour
50 ml milk
sea salt
freshly ground black pepper

After the beef. Oven to 225°C. In a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

Beef (800g fillet):

Preheat oven to 200°C. In a large non-stick pan, heat olive oil over a high heat. Season beef fillet, and sear on all sides until golden brown. Roll in chopped rosemary.

Place beef on a baking tray, and cook in the oven for 10-12 minutes, or until cooked to your liking. Rest for 10-15 minutes before slicing (slice against the grain).

Sprinkle with crumbled blue cheese.

Chorizo & red beans

Ingredients
1 spicy chorizo sausage,semi-cured
2 tbsp olive oil
1 onion, diced
4 cloves garlic, peeled and finely chopped
2 x 400g tins of organic red kidney beans, drained and rinsed
Sea salt
Mozzarella or fetta, crumbled to serve
Coriander sprigs, to serve

 Method
Squeeze small chunks of chorizo out of the casing and set aside.
Heat oil in a frypan and gently fry the chorizo for five minutes. Add onion and garlic and fry for a few minutes to soften.
Add the beans and mash roughly with a potato masher or the back of a wooden spoon. Stir to combine all the ingredients.
Taste and season with salt, if required.
Spoon into a large serving bowl and top with crumbled cheese and coriander. Serve immediately.

Served with cauliflower rice.

Sweet potato with maple & pecans

4 generous serves:
2 sweet potatoes (about 850g in total)
3 tbsp olive oil
35g pecan nuts
4 spring onions, roughly chopped
4 tbsp roughly chopped flat-leaf parsley
2 tbsp roughly chopped coriander
¼ tsp dried chilli flakes
35g sultanas
salt and pepper

Dressing:

4 tbsp olive oil
2 tbsp maple syrup
1 tbsp sherry vinegar
1 tbsp lemon juice
2 tbsp orange juice
2 tsp grated fresh ginger
½ tsp ground cinnamon

(Sweet potato took a little longer to cook.)

From "Ottolenghi"

Apricot sauce for porkchops

1 Tbsp apricot jam
2 tsp sherry
1/2 tsp mustard
1/4 tsp dried thyme
1 small garlic clove, crushed
knob butter
salt

Pumpkin curry

2 BIG serves:
1 Tbsp garam masala

1/2 tsp chilli flakes

1 tin tomatoes

165ml tin coconut milk

Salt

1 tin chickpeas

1/4 kent pumpkin, roasted w chilli & cumin seeds
1/4 cauliflower, riced

1. Heat a little oil in a medium frying pan. Add spices and cook for about 20 seconds.
2. Add tomatoes and simmer for 5 minutes or until the sauce has reduced a little.
3. Stir in chickpeas and coconut milk. Taste and season.
4. Add butternut chunks and bring back to a simmer.
5. Serve on bed of steamed cauliflower rice

"Bounty" granola

35g coconut oil
1.5 tablespoons rice malt syrup
2 x 20ml Tbsp cocoa powder
75g coconut flakes
125g chopped nuts

1. Preheat your oven to 150C
2. Melt butter or coconut oil in a small saucepan. Add rice malt syrup and cocoa powder. Stir.
3. Combine coconut and nuts in a bowl. Stir in the cocoa syrup mixture until the flakes are just coated.
4. Spread mixture on a baking tray. Bake for 25-30 minutes, stirring every 10 minutes or so. Stop when the coconut is well browned (which can be difficult to tell through the cocoa) or everything tastes roasted and yummy.
5. Cool and transfer to an airtight container. Will keep for a few months at room temperature.

Fish stew

For 4:
2 brown onions, diced
1 fennel bulb, sliced
1 500ml jar pasta sauce - eg Arrabiata
1.5 cups water
350g white fish fillets, diced
1/2 can white beans
(optional pinch saffron if sauce is neutral)

1. Heat a generous glug of oil in a large pot. Add onions and cook over a medium low heat, covered for about 5 minutes.
2. Add the fennel and continue to cook, covered and stirring occasionally for 10-15 minutes or until the onion and fennel are soft but not browned.
3. Add the pasta sauce, 1 1/2 cups water (and saffron if using). Bring to a simmer.
4. Add fish and cook for about 1 minute. Then remove from the heat. Cool, add beans and refrigerate until you’re ready to serve (will keep for 3-4 days, possibly longer).
5. To reheat, bring back to a gentle simmer and cook until fish is cooked through. Taste & season.

Serve with crunchy green salad.

Muffin-so-close!

180ml (3/4 cup) of wholemeal spelt flour

100ml  oats

30ml Tbsp hemp hearts

1/2 tsp cardamom

1/8 tsp clove

1 teaspoons of baking powder

1/4 teaspoon of baking soda

30ml psyllium husk

1 egg

1 banana, mashed

blueberries, defrosted

50ml of olive oil

zest and juice of 1 orange

1/2 cup of yoghurt

 

1. Preheat the oven to 190 degrees celsius and oil a muffin pan.

2. Whisk to combine dry ingredients in a bowl.

3. In a separate jug combine wet ingredients really well. Add to the flour and mix until just combined.

4. Divide the mixture between the prepared muffin tin, adding blueberries between two layers of batter. (Could sprinkle with more oats.)

5. Bake for 22 minutes or until the top is golden brown.

 

Next time:

• Needs salt!
• OK to up the cardamom a bit more.
• Try rice bran syrup for sweetness? Or up to 2 oranges? Maybe needs more oats if so...

Spiced lamb with hummus

ENOUGH FOR 3
2 onions, peeled & diced
500g minced beef
2 teaspoons baharat
handful pine nuts
8 large tablespoons hummus

1. Heat a generous glug of oil in a large frying pan. Cook onion over a medium heat for about 5 minutes, until starting to soften but not brown.

2. Add beef and increase the heat to high. Cook, stirring often until the beef is well browned all over.

3. Add the baharat and stir fry for another minute or so. Taste, season.

4. Served on a bed of hummus, with a piece of barley wrap underneath and pine nuts & chilli oil sprinkled over the top, with a lemony green salad.

Hearty veg soup

serves 4-6

250g (1/2lb) soup mix
3 carrots, diced
1 stick celery, diced
1 bulb fennel, diced
1 can tomatoes (400g)
2 onions, diced

1L stock, optional

1. Place soup mix, carrot, fennel, celery, tomato, onions and 1L water or stock in a slow cooker.
2. Cover and cook on low for 11-12 hours or until the veg are all tender.
4. Taste & season with soy sauce.

 

Balsamic beef cheeks (or ribs or shins)

For 2:
2 red onions, peeled & quartered
2 Tbsp tomato paste
2 beef cheeks
2 bay leaves
1/3 cup balsamic vinegar

Cook on low for 10 hours. Season.

Lamb & prune "tagine"

Enough for 4.
4 lamb shanks
4 red onions, quartered lengthwise
200g pitted prunes
1 can tomatoes (400g)
1 stick cinnamon



1. Place lamb, onions, prunes, tomatoes and cinnamon in slow cooker with 1/2 cup water.

2. Cook on low for 10 hours.

3. Taste and season. Serve on cous cous or mash.




Next time: up the cinnamon

Winter greens pie

Filling:
2 3 cups silverbeet or kale (or stinging nettle) cut into rough 2.5cm pieces, lightly steamed and allowed to dry
90g fetta cheese, crumbled
1/2 cup pine nuts
1/4 cup currants
dash olive oil


Pastry:
1 cup nut flour
1/4 cup flour
1 egg yolk
juice 1/2 lemon
pinch sea salt
80g butter

1. Start by making the pastry: blend together all ingredients in a food processor until smooth. Check for additional salt.

2. Roll out 60cm of baking paper, fold it in half and place the pastry in the middle of both sheets (like a sandwich). Refrigerate until firm.

3. Make the filling by combining all ingredients. Toss well with your hands, add a generous dash of olive oil and season to taste.

4. Rub the bottom of your pie dish with olive oil then pour in the filling.

5. Remove the pastry from the fridge. Keep the baking paper folded in half and roll out the pastry between the sheets of paper using a rolling pin. It should be about 0.5cm thick. Remove the paper from one side of the pastry, then place the pastry on top of the pie. Pull off the paper on the other side and ensure the pastry sits evenly flat atop the filling. Trim the edges around the top.

6. Place pie in a pre-heated oven at 180C and cook for 20 minutes or until lightly brown and crisp on top.

Lentil granola

For about 2 cups:
165g red lentils

65g rice bran syrup (more for a sweet flavour)

1.5tsp vanilla extract

2 x 15ml olive oil

135g almonds

35g shredded coconut

Boil medium pot of water, add lentils and boil for 5 minutes until al dente. Drain and air dry lentils.

Oven to 150C. Mix lentils with oil, syrup, vanilla. Spread on a tray & bake 10 minutes. Stir, add almonds and bake another 45 minutes, stirring every 15.

Add coconut and bake another 15. Cool & store in an airtight container.

Serve with yoghurt & fruit.

Apricot lamb shanks

4 ppl:

4 lamb shanks

200g dried apricots

2 onions, diced

1 tin tomatoes

2 sprigs rosemary
1/3 cup water

Put in a slow cooker, low for 8 or 10 hours. Skim some fat, season & serve with cauliflower rice or cous cous.

Sprinkle with chopped pistachios.

(Next time try with brandy &/ cardamom.)

Ginger puddings

4 hungry ppl:

100g butter

2 x 100g brown sugar

2 Tbsp grated ginger (or 2.5 tsp ground ginger)

2 eggs

100g plain flour with

1.5 tsp baking powder

Heat oven to 180C. Melt butter, stir in 100g sugar & ginger. Then eggs, then flour. Add to ramekins.

Add 1 cup boiling water to remaining sugar, stir & poor over puddings. Bake, covered with foil 25 mins & uncovered for 5. Serve with vanilla ice cream.

Baked chicken with tomato, olive & caper salsa

2 people:
4 skinless chicken thigh fillets
1 T olive oil
salsa:
1/3 cup pitted kalamata olives (used garlic & herb marinated)
3/4 cups cherry tomatoes
2 garlic cloves, crushed
1 T capers
1 t caper juice
2 T good quality olive oil
1/4 large red onion, diced
1 to 2 T chopped fresh basil
salt and pepper


Pre heat the oven to 180C.
Heat he olive oil in a frying pan, and when hot, pan fry the chicken breasts on each side until golden. Remove and set aside in a medium size roasting tray.
Mix all the salsa ingredients together and spread over the chicken breasts and in the tray.
Roast for 25 minutes until cooked through.

Served with cauliflower rice.

Pumpkin feta pie

Short olive-oil pastry:
500g plain flour
½ tsp salt
60ml olive oil
250ml cold water

Pie:
1.5kg kent pumpkin, seeded, peeled (ends up about 1.3kg) and cut in 2cm dice
Salt flakes
Freshly ground black pepper
Extra virgin olive oil
Knob of butter
2 leeks, white part only, finely sliced
5 eggs
120g parmesan, grated
200g feta
4 gratings nutmeg
1 tsp ground cinnamon
Handful walnuts, toasted and roughly broken

1. Preheat the oven to 185 degrees.

2. To make the pastry, whiz the flour and salt in a food processor. Drizzle in the oil, then add 250ml of cold water while processing until a ball forms.

3. Tip onto a floured surface and knead briefly until you have a smooth ball. Rest in the fridge for an hour, wrapped in cling film.

4. Season the pumpkin with salt and pepper, toss in oil and roast until well cooked and the flesh has dried out and concentrated, about 30-40 minutes - the pumpkin should not colour too much. Leave to cool.

5. While the pumpkin cooks, melt the butter in a small pan and sweat the leeks until softened.

6. In a food processor, add half the pumpkin, four of the eggs, the parmesan, half the feta, the nutmeg and cinnamon. Puree until smooth. Season if necessary.

7. Raise oven temperature to 170 degrees fan-forced, 190 degrees conventional.

8. Grease a 30cm pie dish and line the base with baking paper. Roll out the whole round of pastry into a large even circle, allowing enough so that the edges can be folded over to form a lid (this doesn't need to cover the whole of the filling, but allow some to fold on top). Lay into the dish.

9. Pour in the pumpkin puree and distribute evenly. Press the remaining pumpkin pieces into the puree, then spread over the leeks, sprinkle over the remaining feta and scatter the walnuts on top. Pull the edges of the pastry in to form a lid, working around the pie, pleating the pastry to form a petal-like pattern, leaving a hole in the centre of the pie. Beat the remaining egg and glaze the pastry.

10. Bake for 45 minutes or until golden brown. Remove and leave to cool.

Served with sourdough and a tetsuya-dressed oak lettuce salad - perfect!

(Suggestion: Drink Viognier)

Kraken good bananas

2 serves:

1 Tbsp butter

2 ripe bananas, halved lengthwise, then crosswise

1 Tbsp packed brown sugar

4 Tbsp dark rum (preferably Kraken)

1 Tbsp water

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

2 tablespoons sliced or chopped toasted nuts

Whipped ream or vanilla ice cream to serve

 

Melt butter in a skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove from heat and sprinkle brown sugar & rum around banana. Return to heat and continue to sauté, shaking, until sugar begins to melt, about 30 seconds.

Add water, nutmeg, cinnamon and cook over moderate heat, shaking occasionally, until sauce is slightly thickened, 1 to 2 minutes.

Serve banana hot, sprinkled with nuts.

(Could this be a tart?)

 

Sausage supper

serves 2:
2 brown onions, peeled & cut into 6 segments
4 parsnips, trimmed & cut into batons
1 small head garlic, broken into individual cloves
5 thick pork sausages
1 cup chicken stock

1. Preheat the oven to 200C. Place the veg in a baking tray, drizzle with some olive oil, top with the sausages and pop it in the oven.

2. After about 40 minutes, give everything a stir and add the stock.

3. Bake for 50 mins or so until the veg and bangers are brown and the stock has reduced to almost nothing.

Charcoal chicken with piri piri sauce

1 large chicken
8 garlic cloves, crushed
2 lemons, juiced
1 tsp bay leaf powder
2 tsp sweet paprika
80 ml (⅓ cup) scotch whisky (we used Bourbon)
2 tbsp butter, softened
rock salt
Piri piri sauce:
10 small red chillies, finely chopped (or less to taste)
pinch of salt
½ lemon, juiced
100 ml olive oil
2 Tbsp garlic powder (we used fresh garlic but made the sauce too runny)

Trim the chicken of excess fat. Use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open the chicken out, turn over and flatten it by pressing down on the backbone. Make a small cut under each wing to help the chicken flatten further. Make several slashes in the flesh with a sharp knife to allow the flavours of the marinade to get in and the fat to drain out. Prick the chicken all over with a fork.

Combine the garlic, lemon juice, bay leaf powder, paprika, whisky and butter, mixing well. Brush the chicken on both sides with the mixture and sprinkle with rock salt. Cover and marinate in the refrigerator for 30 to 45 minutes.

Mix the piri piri ingredients into a thickish sauce.

Cook the chicken on a hot barbecue, turning frequently and basting continuously with the leftover marinade, for 30 minutes or until golden brown. Cut the chicken into pieces and brush with the piri piri sauce.

Tetsuya scrambled eggs

2 Tbsp butter

4 Tbsp creamed corn

4 eggs, lightly beaten

Large handful of grated Parmesan

4 Tbsp fresh ricotta

Melt butter in a small saucepan over a medium heat.
Add eggs, corn and parmesan and cook stirring almost constantly until the eggs are clumpy and still a bit fluid or until cooked to your liking.
Stir through ricotta and serve with toast and a green salad.

Cumulus eggs

1/2 jar passata
1-2 teaspoons ground coriander
4 big handfuls baby spinach leaves
4 eggs
4 Tbsp cottage cheese

Jeff's herbed BBQ lamb leg

Leg of lamb, roughly 2.75kg (6lbs)

For the herb oil:
150ml olive oil
2tbsp freshly ground black pepper
1tsp ground cumin
Few sprigs each fresh thyme, rosemary and marjoram leaves
2tbsp chilli powder (optional)

For the baste:
2tbsp olive oil
3 cloves garlic, peeled and smashed
Zest and juice of 1 lemon
2tbsp honey
Small bunch of fresh flat-leaf parsley, chopped

For the dressing:
6tbsp olive oil
Small bunch fresh flat-leaf parsley, chopped
Sea salt and freshly ground black pepper

METHOD
Score the top side of the lamb leg in a criss-cross pattern at 1cm (½in) intervals, 1cm (½in) deep.
Mix and crush the herb oil ingredients in a large bowl.
Add the meat and leave for at least 3 hours, or up to 24 hours in the fridge.

Prepare the barbecue for indirect cooking: food should be away from the heat source and the temperature, if your barbecue has a thermometer, should be a steady medium heat of 150°C-160°C.
Put the meat on the well-oiled heated grill and cook, covered, for 1 hour.
Meanwhile, combine the baste ingredients. Baste the meat every 15 minutes, cooking for a further 30 for blushing meat, or until done to your liking.
Combine the dressing on a board. Turn the lamb in it to coat and rest for 5 to 10 minutes before serving.

Maple apple pie with spiced crust

Spiced Pastry

Ingredients

2 cups flour

1/2 cup + 2 tbsp cold butter, cut into pieces

1 egg

1/4 cup sugar

1/8 tsp salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

 

Directions

Mix the flour, spices, and salt together in a large bowl. Cut in the butter, and pinch with the fingers to make fine crumbs. 

 

Make a well in the middle.  Stir together egg and sugar, and pour into the well. Swiftly mix in with the fingertips until the mixture forms a dough.  Do not over mix. 

 

Divide into 2 disks, one slightly larger, and wrap in plastic. Chill in fridge for at least an hour.

 

 

Maple Apple Pie 

Ingredients

6-8 apples (I prefer Gala, but any ol' apples will do here), peeled, cored, and cubed

1/2 cup maple syrup

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons flour

Directions
Preheat oven to 218C.

In a medium bowl, toss the apple cubes with the syrup, spices, and flour. Set aside.

Remove the pie dough from the fridge, and roll out, on a slightly floured surface, the larger half into a circle large enough to cover the bottom of your pie dish. Pierce the bottom several times with a fork, and bake for 5-8 minutes. (This - a blind bake - will help the crust from getting all soggy from the filling. You can absolutely skip this step, but I prefer it). Fill will the apple mixture, mounded slightly.

Roll out the smaller half of dough, and cut out star shapes with a cookie cutter. Place them, overlapping, on top of the pie. You can re-roll the dough to get more stars.

Bake for 35-45 minutes, until the filling is bubbling and the apples are soft. If the pie begins to brown too much, tent with foil.