Superfood Granola Bar

Stuff

  • 225g porridge oats
  • 70g pumpkin seeds
  • 40g linseeds
  • 60g puffed quinoa
  • 75g raw almonds
  • 40g chia seeds
  • 70g dried cranberries
  • 85g dried apricots. chopped
  • 30g goji berries
  • 100g coconut oil
  • 100g brown sugar
  • 150g runny honey
  • 1/4 tspn salt
  • 1 tspn cinnamon
  • 75 g dark chocolate, chopped

Method

  • Preheat the oven to 180C. Toast oats, pumpkin seeds and golden linseeds for 8-10 minutes until just starting to turn golden and fragrant. Set aside to cool.
  • Line a 26cm square tin with baking parchment.
  • In a large bowl – cooled oats and seeds, puffed quinoa, almonds, chia seeds, dried cranberries, apricots and goji berries – mix everything together.
  • Place the coconut oil, sugar and honey in a saucepan, heat gently until the sugar has dissolved then bring up to the boil and allow to bubble for a minute. Remove from the heat and stir in the cinnamon and salt then pour over the oat mixture – stir until everything is well combined.
  • Allow to cool for 10 minutes until the mixture is no more than barely warm, then stir through the chopped chocolate.
  • Spread out into an even layer – pack it down very firmly
  • Place in the fridge to chill for about an hour until completely cold.
  • Lift the slab out of the tin then cut it into slices using a very sharp large knife

Vegetable Makhanawala

Stuff

  • 800g mixed vegetables, such as potatoes, carrots, green beans, cauliflower and peas, chopped into 4–5cm pieces
  • 50g ghee
  • 1 medium onion, sliced
  • 25g/5 cloves garlic, fine grated
  • 25g/5cm ginger, finely grated
  • 400g tomato passata
  • 1 tspn Kashmiri chilli powder
  • ½ tspn ground coriander
  • ½ tspn ground cumin
  • ½ tspn ground cinnamon
  • ¼ tspn turmeric
  • ½ tspn Garam Masala
  • 1 tspn desiccated coconut
  • 1 ½ tspn salt
  • 25g cashew nuts
  • ½ tspn caster sugar
  • 75ml natural yogurt
  • 4 Tbspn double cream
  • Handful of chopped coriander leaves, to finish
Method
  • Cook the potatoes and carrots separately in boiling salted water for 10 minutes or until just tender, then drain.
  • Heat the ghee in a heavy-based saucepan over a medium heat. Add the onion and fry for 10 minutes until softened and golden, then stir in the garlic and ginger and fry for 1 minute.
  • Stir in the tomato passata and bring to a simmer for 5 minutes. Add all the spices, coconut, salt and 100ml water, and simmer for a further 10 minutes.
  • In a mini food processor blend the cashew nuts to a paste with 2 tablespoons of water. Stir this into the sauce, followed by all the vegetables, apart from the potatoes, another 100ml water, and simmer for 10 minutes until the vegetables are cooked through.
  • Stir in the potatoes, sugar, yogurt and cream and cook for a further 2–3 minutes.
  • Garnish with coriander and serve.

Vegetarian Lasagna

Stuff

Vege Sauce

  • 2 Tblsn olive oil
  • 3 large carrots, fine diced (about 1 cup)
  • 1 or 2 medium onion, fine diced
  • 4 – 5 cloves garlic, fine diced
  • 2 sticks celery, fine diced
  • 1 medium red capsicum, fine diced
  • Stalks from small bunch of fresh basil, fine chopped
  • Stalks from good handful of parsley, fine chopped
  • 2 medium zucchini, chopped
  • About 300g baby spinach
  • Salt and pepper to taste
Tomato Sauce
  • 2 x 400g can diced tomatoes
  • 100g tomato paste
  • 2 Tblsn olive oil
  • 1 medium onions, fine diced
  • 2 cloves garlic, fine diced
  • ¼ tspn chilli flakes – optional
  • Salt and pepper to taste

Cheese Sauce

  • 700g ricotta cheese
  • 2 eggs, beaten
  • ½ tspn ground pepper
  • 2 tbsn parsley, fine chopped
  • 100 g parmesan cheese, fine grated
  • 200 g mozzarella cheese, grated
  • Salt and pepper to taste
  • Sheet lasagna, softened (as per packet instructions)
  • 200 g mozzarella cheese, grated
  • 50 g parmesan cheese, fine grated

Method

Vege Sauce

  • Heat olive oil in large high side pan or heavy base pot.
  • Add the onion, garlic, carrots, celery, capsicum, basil stalks and parsley stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes
  • Add spinach in batches  – cook until spinach is wilted – approx few minutes
  • Add salt and pepper to taste
Tomato Sauce
  • Heat olive oil in large high side pan or heavy base pot.
  • Add the onion, garlic & chilli. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes.
  • Add tomatoes, tomato paste & sugar – bring to boil and simmer covered with a sieve until thick and “jam like” approx 1/2 hour
  • Add salt and pepper to taste

Cheese Sauce

  • Combine the ricotta cheese, eggs, parsley, 100 g parmesan cheese and 200 g mozzarella cheese
  • Add salt & pepper to taste

Assemble

  • Layer of vege sauce
  • Layer of tomato sauce
  • Layer of cheese sauce
  • Single layer of sheet pasta
  • Repeat in same order – finish with cheese sauce
  • Sprinkle over top with remaining 200 g mozzarella cheese & 50 g parmesan
Bake at 180 degrees for ½ to ¾ an hour until golden brown top

 

Baked Stuffed Mushrooms

Stuff

  • Whole fresh mushrooms
  • Olive oil
  • 1 – 2 shallots, fine diced
  • 3 – 4 cloves garlic, fine grated
  • Approx 250g cream cheese
  • 1/4 cup grated Parmesan
  • 1/4 tspn ground pepper
  • 1/4 tspn onion powder
  • 1/4 tspn cayenne
  • Salt to taste
Method
  • Preheat oven 175° C
  • Clean mushrooms. Cut top of caps so they sit flat. Remove mushroom steams. Dice fine all the mushroom offcuts
  • Heat the olive oil & fry the mushrooms offcuts, shallots & garlic. Allow to cool
  • In a bowl combine the mushroom/shallot/garlic mixture with the cream cheese, Parmesan, ground pepper, onion powder, cayenne & salt to taste
  • Pack the stuffing on the top of each mushroom
  • Place on a lined tray & bake for 30 minutes

Pão De Queijo (Brazilian Cheese Bread) – Gluten Free

Stuff

  • 120ml olive oil 
  • 80ml water
  • 80ml milk
  • 1 tspn salt
  • 270g tapioca flour
  • 2 tspn minced garlic
  • 75g grated Parmesan cheese – fresh or powder 
  • 2 eggs, beaten
Method
  • Preheat oven to 190 degree C.
  • Pour olive oil, water, milk, and salt into a large saucepan, then place over high heat. When the mixture comes to the boil, remove from heat immediately and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
  • Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded balls of the mixture onto an parchment lined baking tray.
  • Bake in the preheated oven until lightly browned – approx 15 minutes.

Baklava

Stuff

  • 250g liquid honey
  • 3/4 cup water
  • 100g caster sugar
  • 2 cinnamon sticks
  • 2 tspn lime zest
  • 1/2 tspn pure lime oil – optional
  • 4 whole cloves
  • 300g whole almonds
  • 100g walnuts
  • 125g pistachio nuts
  • 125g caster sugar
  • 2 tspn ground cinnamon
  • 150g unsalted butter
  • 20 sheets filo pastry
  • Clarified butter for brushing filo pastry
  • 9 whole cloves – optional

Method

  • In a medium saucepan combine the honey, water, caster sugar, cinnamon sticks, lime zest, lime oil (if using) and cloves. Bring to the boil – lower heat and simmer for 10 minutes. Remove from heat, strain & allow to cool
  • In a food processor – blitz the almonds, walnuts, pistachio nuts, caster sugar, ground cinnamon & unsalted butter until fine
  • In an expandable slice pan (approx 220 x 220 mm) – lay 10 sheets of filo pastry – brushed with carified butter between each sheet
  • Spread 1/2 the nut mix over the filo – press down – lay a single sheet of filo over the nut mixture – now the rest of the 10 sheets of filo – brushed with carified butter between each sheet
  • Pre-cut in triangle shapes – first 4 x 4 square then diagonal across each square piece
  • Optional – Push a whole clove into each of the 9 (3 x 3) “cross-roads”
  • Bake at fan-forced 160° C for approx 40 minutes – until golden brown
  • When cooked and still hot – pour over the honey syrup
  • Allow to cool at room temperature

Fava – Greek “Bean” Purée

Stuff
  • 1 cup (250g) dry yellow split peas, rinsed
  • 1/2 cup red onion, roughly chopped
  • 2 spring onions, chopped
  • 2-3 cloves garlic, peeled and chopped
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 1 tspn salt
  • Paprika for garnish (optional)
  • Red onion, rough chopped
  • Capers

Method

  • Place the split peas in a large saucepan with 2 1/2 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid, then add the red onion, spring onions, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
  • Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
  • The fava will thicken as it cools.

Serve

  • Serve topped with a generous drizzle of olive oil, a sprinkle of paprika & rough chopped red onion. Caramelise onions (see separate recipe) makes a great topping