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.