Recipes

Parmesan roasted cauliflowers

Ingredients

  • 1 large cauliflower in florets
  • 1 tablespoon olive oil
  • 100 g breadcrumb
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 50 g grated Parmesan cheese

 

Directions

  1. Preheat oven to 220 C.
  2. In a clean plastic bag add cauliflower florets and olive oil and shake it until fully combined.
  3. Add garlic powder, salt, breadcrumbs and parmesan cheese.
  4. Mix until fully coated.
  5. Spread the cauliflower on a lined baking tray.
  6. Bake for 20 minutes, stir the cauliflower and bake for an additional 10 minutes.
  7. Serve immediately.

This recipe is a perfect side to your roast dinner. Serves 4.


Grilled corn and quinoa salad

Ingredients

  • 250 g quinoa
  • 1 small ripe mango
  • 1 ripe avocado
  • 300 g ripe mixed-colour tomatoes
  • 2 limes
  • olive oil
  • 2 corn on the cob
  • 2 cloves of garlic
  • 4 rashers of smoked streaky bacon
  • 1 fresh red chilli
  • 20 g feta cheese
  • 1/2 a bunch fresh coriander or mint

 

Directions

  1. Cook the quinoa and drain.
  2. Peel and destone mango and avocado and roughly chop the flesh along with the tomatoes.
  3. In a bowl, toss them with lime zest and juice, 2 tablespoons olive oil and salt and pepper.
  4. Leave to macerate while grilling the corn, then carefully slice off the kernels.
  5. In a small frying pan on medium heat cook until golden garlic, finely sliced bacon and chilli with 1 tablespoon olive oil.
  6. Tip into the bowl of veg, add the quinoa and corn and toss it together. Season to taste.
  7. Crumble over the feta, pick over the herb leaves and serve.

 

This late-summer recipe is delicious and easy to make. It serves 4 and it's a great gluten free dish to enjoy as a side to your grilled meat or as a main course.


Pasta alla puttanesca

Ingredients

  • 3 cloves of garlic
  • 1 small handful of black olives
  • 2 handfuls of ripe cherry tomatoes
  • 2 fresh red chillies
  • 1/2 bunch of fresh basil
  • 400 g spaghetti
  • olive oil
  • 3 anchovies fillets

 

Directions

  1. Bring a large pan of salted water to the boil. Meanwhile peel and finely slice the garlic and halve the cherry tomatoes. Slice the chillies and pick the basil leaves.
  2. Add the spaghetti to the pan of boiling water and cook according to the packet instructions.
  3. Place a large frying pan over a medium-high heat, drizzle in a good lug of olive oil, add the garlic and chillies, then tear in the anchovies and olives and stir for two minutes or until the garlic turn golden and the anchovies melt.
  4. Add the cherry tomatoes, a good splash of pasta water and cover with a lid. Cook for 3 to 4 minutes, until the tomatoes start to cook down.
  5. Drain the pasta reserving a cupful of cooking water. Add the basil to the sauce along with the pasta and a splash of water to loosen.
  6. Serve immediately.

This pasta recipes is perfect in Summer but you will enjoy it all year round. Serves 4-6.


Pan roasted brussels sprouts with bacon

Ingredients

  • 4 strips thick-cut bacon
  • 2 tablespoons butter
  • 1 pound Brussels Sprouts, halved
  • 1/2 large onion, chopped
  • Salt and freshly ground black pepper

Directions

  1. Cook bacon in a large skillet over medium-high heat until crispy.
  2. Remove to a paper towel lined plate and roughly chop it.
  3. In the same pan with bacon fat, melt the butter over high heat.
  4. Add onions and lightly boiled Brussels Sprouts and cook, until sprouts are golden brown.
  5. Season with salt and pepper to taste and toss bacon back into pan.
  6. Serve immediately.

This recipe is the perfect side to your roast dinner. Serves 4.


Old-fashioned Pumpkin Pie

Ingredients

  • 425 g pumpkin puree
  • 1 can (400 g) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) pie crust

 

Directions

  1. Preheat oven to 220 C.
  2. In a large bowl, whisk together pumpkin, condensed milk, eggs, spices and salt, until smooth.
  3. Pour into crust and bake 15 minutes.
  4. Reduce oven temperature to 180 C and continue baking for 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
  5. Garnish as desired and enjoy with whipped cream.

 


Courgette Loaf

Ingredients

  • 1 1/2 cups grated courgettes
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

 

Directions

  1. Preheat oven to 180 degrees celsius.
  2. Grease a loaf pan.
  3. In a large bowl add courgettes, sugar, brown sugar, applesauce, oil, eggs and vanilla. Mix until well combined.
  4. Add flour, baking powder, baking soda, salt and cinnamon. Try not to over mix.
  5. Pour the mix in the loaf pan and bake for 50-55 minutes.
  6. Cool in the pan for 10 minutes then move to a wire rack to cool completely.
  7. Store covered in the fridge.

Courgette fries

This delicious recipe is quick and easy to make and it s ideal as a side dish. (Servings  4)

Ingredients

  • 100 g flour
  • 150 g chilled beer
  • a pinch of salt
  • 2 medium courgettes
  • rapeseed oil (enough cooking oil to fill a medium saucepan with about 1 inch oil)

Directions

  1. Make the batter: mix flour and salt. Add chilled beer and mix with a fork. Chill in the fridge for 15 minutes (batter can be kept in the fridge for up to 2 days).
  2. Wash, top and tail courgettes, then cut into 4 big pieces. Cut each piece in half then lay flat and slice into fry shapes.
  3. Heat up the oil until it sizzles when you add a courgette end. Dip the fries in the batter a few at a time, let any excess batter drip off, then place into the hot oil carefully.
  4. Let cook for 5 minutes, turning once after about 2 minutes. Remove with a slotted spoon onto kitchen paper to drain.
  5. Season and serve immediately.

 


Runner beans with bacon & hazelnuts

Indulge in an healthy but delicious recipe to best enjoy your seasonal vegetables. (Servings 4)

Ingredients

  • 500 g runner beans, trimmed and sliced
  • 4 rashers smoked streaky bacon, chopped into large pieces
  • handful blanched hazelnuts, roughly chopped
  • 2 tbsp wine vinegar
  • 5 tbsp double cream
  • small handful tarragon leaves, roughly chopped

Directions

  1. Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
  2. Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Add the hazelnuts and cook for another few mins until the nuts start to brown.
  3. With a slotted spoon, scoop out the bacon and nuts leaving behind juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream.
  4. Return the beans, hazelnuts and bacon to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.

Raspberry freezer jam

Ingredients

  • 1.5 kg fresh raspberries
  • 1 kg sugar
  • 1 lemon, juice and zest

Makes 6-7 half pints jars

Directions

  1. Combine ingredients in a large, shallow, heavy bottom pot.
  2. Heat on medium heat until sugar dissolves, then increase to medium-high heat. Bring to a boil.
  3. After sugar is dissolved and berries have softened, with a potato masher press the berries to squeeze some extra juice out but keep the texture chunky.
  4. Stirring frequently, continue to boil mixture.
  5. Mixture will foam up and expand before shrinking again.
  6. Skim foam with a metal spoon and discard.
  7. Continue boiling until mixture visibly thickens in to a slow bubbling lava type consistency.
  8. Once the jam has jelled, pour into jars or plastic containers. Allow to cool completely before placing your jars into the freezer.
  9. After opening, you can store your jam in the fridge for up to three weeks.

Apricot Butter

Fresh apricots become a tangy fruit butter, perfect to enjoy with Ricotta cheese and crackers or buttered toast. The apricot butter can be refrigerated for up to 1 week.

Ingredients

  • 1.5 kg fresh apricots, halved and pitted
  • 500 ml apricot juice
  • 100 g sugar
  • 3 tablespoons fresh lemon juice
  • one pinch of salt

 

Directions

  1. Combine all of the ingredients in a large saucepan and bring to a boil. Cover partially and simmer over moderately high heat, stirring frequently for about 15 minutes or until apricots are very tender.
  2. Uncover and continue to simmer over moderate heat, stirringly frequently, until very thick (about 1 hour).
  3. Scrape the apricot mixture into a food processor and let cool slightly. Puree until very smooth.
  4. Transfer the apricot butter to jars and let cool completely.
  5. Close the jars and refrigerate until chilled (about 1 hour).