Recipes - All Recipes

(Most recently added recipes display first.)

Simple Summer Corn & Coriander Salad

Ingredients

  • 4 medium ears of corn, cleaned
  • 1 medium red onion, grated
  • 1 punnet of cherry tomatoes, halved
  • ½ cup coriander, finely chopped
  • ¼ cup virgin olive oil
  • 1 tblsp balsamic vinegar

Preparation

  • Pull husks over cleaned corn and place around the outer edge of the microwave turntable
  • Cook on High (100%) 8 minutes, turning over half way
  • Cool to room temperature then cut kernels from cobs
  • Transfer to a large bowl, add remaining ingredients, season to taste and to toss to mix well
  • Serve at room temperature with summer grills

Barbequed Mixed Vegetables

Ingredients

  • 1 x 400g kumara, sliced thickly
  • 1 large red onion cut into 4 wedges
  • 1 medium red and yellow capsicum, each quartered and seeded
  • 2 medium zucchini, sliced thickly
  • ½ cup oil infused with fresh rosemary sprigs
  • Fresh rosemary sprigs for garnishing

Preparation

  • In a flat container Microwave prepared vegetables, covered, on High (100%), 2 – 3 minutes, to blanch
  • Sear blanched kumara and onion on a heated oiled barbecue plate brushing with oil to brown.
  • Add capsicum and zucchini to the plate, brushing well with oil and cook until all the vegetables are browned and tender.
  • Serve on a large platter, garnished generously with rosemary sprigs

Summer Tomato Frittata Squares *

Ingredients

  • 4 vine ripened tomatoes, sliced thickly
  • 6 large free range eggs
  • 250 g ricotta cheese
  • 1/4 cup flat leaf parsley, finely chopped
  • 100 g prosciutto, diced
  • 10 small mozzarella balls
  • seasoning to taste
  • Fresh basil leaves for garnishing


Omit tomato slices, use 4 large zucchini, cut into thin diagonal slices.
Replace prosciutto for diced ham, pan-fried salami or bacon
Omit mozzarella balls, use cubes of tasty cheddar cheese

Preparation

  • Preheat the oven to 170 c
  • Line a 30 x 15 c.m baking tray with baking paper sprayed with oil and place a layer of tomatoes on the base of the tray, reserving several slices for garnishing.
  • Whisk together eggs, ricotta, parsley and prosciutto until well combined.
  • Pour mixture over the tomato slices/
  • Place the mozzarella balls into the mixture.
  • Season to taste and top with tomato slices.
  • Bake for 30 – 35 minutes until frittata is firm and golden.
  • Garnish with basil leaves and serve warm or cold as a delicious meal, snack or appetizer.

Tip
If serving in small squares allow to cool completely prior to cutting. The frittata is less fragile when cold

Legumes Breton Style

Ingredients

  • 2 tblsp butter
  • 1 medium onion, peeled and finely chopped
  • 1 large shallot, peeled and finely chopped
  • 2 large truss tomatoes, peeled seeded & diced
  • 1/3 cup vegetable stock
  • salt & pepper to taste
  • 1 x 420g can white cannellini, butter, or haricot beans well drained
  • 2 tblsp fresh thyme leaves

Serves 2 – 3

Preparation

  • Melt the butter in the base of a heavy casserole dish.
  • Sauté the chopped onion and shallots until soft and translucent.
  • Add the diced tomatoes and cook over a gentle heat for 3 to 4 minutes.
  • Pour in the vegetable stock, stir, and season to taste.
  • Cover the casserole and simmer for 2-3 minutes to create a creamy sauce.
  • Fold in the white beans, simmer for 2 minutes to warm through.
  • Sprinkle with fresh thyme and serve over steamed rice.

Tip
Chick peas have a nutty taste and a meaty texture – but best of all they do not cause flatulence! They are available in cans, and you can quickly make up the popular Middle Eastern dip hommus to snack on at your leisure.

Son Cubano Salad

Ingredients

  • 1 large ripe avocado, peeled and cut into 1.5cm cubes
  • 3 vine ripened tomatoes chopped into 1.5 cm cubes
  • 4 hearts of palm, chopped into 2 cm slices
  • 1 small red onion, finely chopped
  • ½ cup light vinaigrette
  • salt and pepper to taste
  • mixed greens

Serves 3 – 4

Preparation

  • Place prepared avocado, tomatoes, hearts of palm and onion in a salad bowl and mix well.
  • Season with salt and pepper.
  • Drizzle with vinaigrette then toss lightly.
  • Serve over mixed salad greens.