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Appetisers Asian Chicken Bites

1 2 3 4 5 (4) (4.75)

775

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Ingredients

250g minced chicken 1 tsp ginger finely grated 1 garlic clove finely chopped 1 small chilli finely chopped spring onion finely chopped Pinch white pepper freshly ground bunch coriander finely chopped Soy sauce to taste Vegetable oil

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Method
Combine all ingredients in a bowl and mix well. Roll into small balls & pan fry in oil until golden. Makes 24 bite size balls. Serve with a squeeze of lemon, garnish as desired. created by Wheel&Barrow Homewares Copyright 2011

Greek Lamb Kofta Skewers

1 2 3 4 5 (0) (0)

761

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Ingredients

500g minced lamb 1 tsp dried mint 1 lemon juice and zest 1 tsp chilli powder 2 garlic cloves, minced Salt and pepper to taste 1 tbsp fresh rosemary chopped 1 egg 2 tbsp fresh oregano chopped Olive oil 3 tbsp fresh parsley chopped

Feta Salsa Verde

bunch flat-leaf parsley chopped bunch mint chopped 1 spring onion finely sliced 1-2 tsp fresh lemon juice 2 tsp oregano chopped 1 garlic clove finely chopped pinch of salt

Cracked pepper 150ml olive oil 100g Danish feta crumbled

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Method
Combine all ingredients in a bowl and mix together. Cover and place in the refrigerator for 1 hour to allow the flavours to develop. Pinch off walnut size pieces and shape around the base of the cocktail skewer and lightly flatten into oval shapes. Set aside. Heat a pan or BBQ and brush with olive oil. Grill or fry for a few minutes until cooked through. Serve with feta salsa and lemon wedges. For the Feta Salsa Verde: Combine all ingredients in a bowl except the feta. Gently fold in the feta and season to taste. Cover and keep in the fridge until ready use.

Mexican Layered Dip

1 2 3 4 5 (5) (3.2)

753

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Ingredients

2 cans refried beans warmed 400g sour cream 6 avocados Tabasco sauce Lemon juice 1 lime 1 handful shredded lettuce Grated cheese 8 tomatoes 1 bunch fresh coriander 1 bunch spring onions sliced Olive oil Pitted olives sliced 1 red chilli finely sliced 1 red onion finely chopped

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Method
Chop tomatoes into a bowl. Add 2 sliced spring onions, sliced chilli and 4 tablespoons chopped coriander, season with a little olive oil, lime juice and salt and pepper. In a bowl scoop out the avocado, and mash with a fork. Season with lemon or lime juice salt, pepper and Tabasco sauce to taste. On the base of the dip dish, layer the refried beans, sprinkle with the grated cheese. Spoon on the sour cream, avocado, shredded lettuce, tomato salsa, and then sprinkle with olives coriander leaves and spring onion. Enjoy with a margarita or cold cerveza and great company! *this is a very easy recipe to make in advance when entertaining. You can vary the layers as you like, or try adding crispy bacon bits , chopped boiled eggs, add cucumber and capsicum to the tomato salsaus e your imagination

Spicy Pumpkin Soup

5 (6) (3.66666666667)

437

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with coconut

Ingredients

Queensland Blue Pumpkin

1 large onion 3 cloves garlic, finely chopped 2 carrots, chopped 1 bunch coriander, chopped 1 large red chilli, finely chopped 1 can good quality coconut milk 2 litres chicken stock extra virgin olive oil coconut chips, toasted

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Method
Set the oven to 200C. Peel the pumpkin & carrots and chop into small pieces. Place on a baking tray, drizzle with extra virgin olive oil and cook until caramelized (golden brown) approximately 15-20mins. Finely chop the garlic and onion and cook in extra virgin olive oil in a stockpot until slightly caramelized. Add the roasted pumpkin, carrot and 2 litres of chicken stock and simmer until tender. Pure in the pot with a hand mixer until smooth. Add coconut milk, chopped coriander and chilli. Put into serving bowls, garnish with coriander and toasted coconut chips and a single fine shred of chilli. Serves 4-6.

Spiced Olives
1 2 3 4 5 (5) (3.8)

180

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Ingredients

150g green olives 150g Kalamata olives 100ml olive oil 2 cloves garlic 2 dried chillies 1 lemon zest (strips) 1 orange zest (strips) 2 fresh bay leaves 1 tsp fennel seeds 1 tsp coriander seeds tsp dried oregano

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Method
Place oil in a saucepan with spices, zest, garlic, bay leaf & chilli. On very low heat infuse the oil for 20 minutes, do not boil. Take off the heat and pour over olives. Allow to cool and keep stored in an air tight jar in the fridge for up to 2 weeks. Serving Suggestions: Serve with drinks or toss into your favourite salad.

Chicken Piccata
1 2 3 4 5 (8) (4.25)

175

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Ingredients

6 chicken fillets (or 1 chicken breast sliced on the diagonal) 50g plain flour 1 egg 150g flaked almonds 80g fresh breadcrumbs vegetable oil for frying salt and pepper 1 tsp smoked paprika zest of 1 lemon (fine) fresh parsley chopped 1 lemon cut into wedges for garnish

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Method
Marinate chicken fillets with smoked paprika, lemon zest, parsley, salt and pepper for 1 hour. In a bowl add flour and season with salt and pepper. In another bowl whisk an egg. Place the almonds and bread crumbs in another bowl and very lightly crumble the almonds. Dip the chicken in the flour, then egg and almond mix. Repeat and set aside. In a non stick frying pan, heat oil over medium heat. Add chicken and cook on both sides until golden. Serve sprinkled with fresh parsley and a squeeze of lemon.

Mini Prawn Cocktail

1 2 3 4 5 (10) (2.8)

64

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with salmon & avocado

Ingredients

6 cooked Australian prawns 1 avocado 1 lemon 1 witlof shredded iceberg lettuce 1 lebanese cucumber 1 small packet smoked salmon 1 small jar salmon roe

Cocktail Sauce Ingredients

150g good quality mayonnaise 20g tomato sauce splash of TST Tolleys Brandy squeeze of lemon juice dash of Tabasco sauce pinch cayenne pepper dash of worcestershire sauce

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Method
Mix sauce ingredients together and set aside. In the bottom of a small glass place a little iceberg lettuce. Layer with a small piece of smoked salmon, then a layer of cucumber and diced avocado. Place a prawn directly in the centre with the tail out. Wedge a piece of witlof behind the prawn and carefully spoon a little cocktail sauce and salmon roe over the top of the prawn. Serve with a wedge of lemon and your favourite glass of bubbles Serving Suggestions: Try also serving in a mini bamboo dish.

Mini Moroccan Pies

1 2 3 4 5 (7) (4.14285714286)

58

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turkey & cranberry

Ingredients

1 onion finely diced 500g turkey wings 1 cinnamon stick 1 tbsp freshly grated ginger 30g butter salt and pepper to taste 2 cloves garlic sliced 3 tbsp chopped parsley 3 tbsp chopped coriander 1/2 tsp ground turmeric 70g dried cranberries chopped 3 eggs 80g slivered almonds toasted & chopped 1 tbsp flour juice of 1 lemon, strained ground cinnamon for dusting

icing sugar for dusting filo pastry extra butter

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Method
Place the turkey wings in the base of a saucepan, add garlic, onion, salt & pepper, 1/2 the parsley, 1/2 the coriander, turmeric, ginger & crushed cinnamon stick & add just enough water to cover the turkey. Bring to the boil, reduce the temperature and simmer for 20 minutes until cooked. Set aside to cool. Remove meat from the bones and chop into small pieces. Strain off the cooking liquid and place in a pan and reduce a little, add flour slowly & cook a few minutes. Add lemon juice and cranberries and cook until the cranberries plump, and eggs and cook in a few minutes. It will look curdled. Add chopped almonds and turkey, season to taste and add remaining chopped herbs. Spread the filo pastry onto your work bench & cut into 6cm squares. Brush 3 layers with melted butter and place into muffin tin. Spoon in mix & cover with a filo lid. Brush the top with butter and bake in the oven 180C for 10-15mins until golden. Dust with icing sugar and cinnamon. Enjoy with a cosmopolitan!

BBQ Prawns
1 2 3 4 5 (8) (4)

54

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salsa verde, romesco sauce & aioli

Ingredients BBQ Prawns

300g whole green Australian prawns 1 clove garlic, finely chopped a few springs of parsley, chopped olive oil, sea salt & pepper 1 lemon

Romesco Sauce

3 red capsicums 2 ripe tomatoes, peeled & chopped 4 cloves garlic (in the skin) 80ml olive oil 1 slice day old crusty bread 120g hazelnuts 150g blanched almonds 60g sweet paprika 2 tbsp red wine vinegar 1 red chilli

Salsa Verde

1 clove garlic, peeled 80g capers 100g cornichos (baby gherkins) 2 large handfuls flat-leaf parsley 2 anchovy fillets bunch of fresh basil 1 tbsp dijon mustard 3 tbsp red wine vinegar 150-200ml extra virgin olive oil sea salt & ground black pepper

Aioli

2 egg yolks 2 cloves garlic 1 tablespoon dijon mustard pinch sea salt 2 tablespoons lemon juice 1 cup vegetable oil cup olive oil

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Method
Prawns: Lightly toss the prawns with garlic, chopped parsley and a splash of olive oil. Season with salt & pepper. Thread a skewer up the length of the tail. Grill on the BBQ for a few minutes both sides & squeeze a little lemon juice over them & serve with salsa verde, romesco sauce & aioli. Romesco Sauce: Roast capsicums in the oven or on the BBQ until browned. Set aside to cool, peel & remove seeds. Roast garlic until soft. Roast nuts until lightly browned. Allow to cool. Fry bread in the olive oil until golden brown on both sides. Set aside. Add tomatoes to the pan & fry lightly. Place nuts in a food processor & blend. Add bread, roasted capsicums, tomatoes, chilli, paprika & squeeze in the garlic. Process until smooth. Add salt, pepper & vinegar to taste. Salsa Verde: Finely chop the garlic, capers, cornichons, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil. Season with salt & pepper & balance the flavour with more vinegar if necessary. Aioli: Place egg yolks into a food processor, add the garlic, mustard, salt, lemon juice and start processing. Add the oils in a slow and steady stream until it is thick, adjust seasoning if required.

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Desserts Cosmopolitan Jelly Hearts

1 2 3 4 5 (1) (4)

787

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Ingredients

400ml Cosmopolitan Cocktail Mix 100ml water 10g leaf gelatine Fresh raspberries Lightly roasted pistachios, chopped Icing sugar

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Method
Soak the gelatine in iced water and once soft squeeze out excess water. Heat the water in a pan and add the gelatine to dissolve. Add the cosmopolitan cocktail mix and allow to cool. Once cool pour into a lined tray or lightly spray a silicon mould. Chill & allow to set. Either cut with a small heart cutter or demould and roll in crushed pistachios & top with a raspberry. Dust with icing sugar to serve.

Summer Berry Trifle

1 2 3 4 5 (16) (3.6875)

784

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Ingredients

2 pkts mini jam rolls 2 punnets fresh strawberries 2 punnets fresh raspberries 1 punnet blueberries 1 pkt frozen mixed berries 1 jar good quality red currant jam 6 sheets leaf gelatine (12g) 600ml cosmopolitan cocktail mix

White chocolate cream

500ml milk 45g cornflour 50g sugar 4 egg yolks 1 vanilla bean (optional) 100g good quality white chocolate chopped 600ml cream, whipped to soft peak

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Method
For the jelly, soak gelatine sheets in cold or iced water. Once soft squeeze out excess water. Heat 200ml cosmopolitan cocktail mix and add the gelatine to dissolve. Add the remaining 400ml of cocktail mix with 150ml water. Allow to cool. Line the inside edge of the base of the trifle dish with sliced strawberries. Gently pour in the jelly mix and add chopped strawberries to the jelly mix. Allow to firm in the fridge. Combine 1 punnet raspberries, a handful of blueberries and a packet of frozen mixed berries and add of the jar of the red currant jam. Mix together and set aside. For the white chocolate cream bring the milk to the boil with the vanilla bean. In a bowl combine the egg yolks, sugar, and cornflour. Gently pour over the hot milk and whisk. Remove the vanilla bean. Pour back into the saucepan and cook over low heat until the mixture thickens. Add the white chocolate and whisk until it has melted. Pour into a bowl and cover with plastic wrap or freezer film directly onto the surface so that a skin does not form. Allow to cool. When cool whisk lightly & gently fold in 1/3 of the softly whipped cream to combine then add the remaining cream. Cover and set aside in the fridge. Cut the jam rolls into 8mm-1cm rounds and place a layer laying flat on the jelly. Gently spoon over about an inch of cream mix. Place a layer of jam roll slices standing up along the inside edge of the bowl resting on the pastry cream. Line the centre with jam rolls laying flat. You will have created a shallow hole. Spoon in the mixed berries, to the top of the layer of jam rolls. Place a fresh raspberry on the jam rolls on the inside of the trifle bowl and then fill with white chocolate cream. Chill and allow to firm up in the fridge before decorating with fresh berries and white chocolate curls.

Cherry Bombe Alaska

1 2 3 4 5 (6) (4)

781

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Ingredients

1 round chocolate cake to fit base of pudding mould ~1.5cm thick (use your favourite recipe) 1 jar cherries drained 1 pckt sour cherry pistachio nougat, chopped 1L good quality vanilla icecream 500g cherry sorbet 500g coconut icecream 180g egg whites Pinch cream of tartar 200g caster sugar

Cherry Sorbet

1.5kg fresh cherries 600g sugar 250ml water 1 lemon juice 1 vanilla bean 1 cinnamon stick

Coconut Icecream

600ml cream 500ml milk 100g toasted shredded coconut 200g coconut palm sugar (or caster sugar) 12 egg yolks

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Method
Cherry Sorbet: Pit the cherries, pure and set aside. Boil the water and sugar, vanilla bean and cinnamon stick together for 5 mins. Allow to cool. Add the cherries and lemon juice. Strain and churn in an icecream machine or use a KitchenAid Mixer with icecream attachment. Coconut Icecream: Bring the milk and cream to the boil with the toasted coconut and sugar. Steep to allow the flavours to develop for about an hour. In a bowl whisk the egg yolks until light and fluffy. Slowly pour in the hot milk and cream and whisk together. Over a double boiler cook the icecream base until it coats the back of the spoon. Strain and cool over a tub of ice. Once cool churn in an icecream machine or use a KitchenAid Mixer with icecream attachment. To Assemble: Line the inside of a 2L pudding mould with cling film. Add the churned cherry sorbet mix to cover the bottom third of the mould. Layer with a row of cherries. Allow to firm in the freezer. Once firm add the coconut layer. Freeze. Combine softened vanilla icecream & chopped nougat together then place on top of the coconut icecream layer. Place a disc of chocolate cake to fit the top of the last layer. Freeze. When you are ready to serve, turn out onto a lined oven tray. Whisk the egg whites and the cream of tartar in a bowl until stiff peaks form. Gradually add the sugar and whisk together. Coat the icecream with meringue and place in a hot oven for a few minutes until browned. Serve immediately.

Xmas Whoopie Cakes

1 2 3 4 5 (6) (4)

778

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Ingredients

125g butter softened 170g brown sugar 50g honey 1 egg 1 tsp vanilla essence 300g self raising flour tsp bicarbonate soda 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground mixed spice 160ml milk

For The Cream Cheese

125g cream cheese 70g butter softened 170g icing sugar sifted

For The Fruit Filling

30g currants 30g raisins chopped 40g toasted slivered almonds 30g prunes chopped 30g dates chopped 30g sultanas chopped 30g cranberries chopped 50g brown sugar

Splash or rum, brandy or port 1 lemon zest 1 tsp ground cinnamon 1 orange zest & juice orange strained

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Method
Whisk together the butter, sugar, honey and vanilla until light and fluffy. Add egg & whisk until combined. Sift together the dry ingredients & fold into the egg mixture alternatively with the milk. Spoon heaped teaspoons into a greased whoopie pan or onto a lined baking tray & bake at 180C for 7-10 minutes until golden brown & firm to the touch. Allow to cool completely. For the Cream Cheese: Whisk the cream cheese and butter until light & fluffy. Add the icing sugar & whisk until combined. For the Fruit Filling: Combine all ingredients together & allow the flavours to develop for as long as possible. To Assemble: Fold the fruit mix into the cream cheese mix & combine. Spoon into the centre of a whoopie & top with another whoopie. Dust with icing sugar.

Cosmopolitan Jelly Shots

5 (7) (3.57142857143)

772

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Ingredients

400ml Cosmopolitan Cocktail Mix 100ml water 4 sheets of leaf gelatine (8g) Fresh raspberries

Vanilla Pashmak fairy floss

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Method
Soak the gelatine in iced water & once soft squeeze out excess water & set aside. Heat the water in a pan and add the gelatine to dissolve. Add the cosmopolitan cocktail mix & allow to cool. Once cool pour into shot glasses & gently add 2 raspberries. Chill until set. Once set place on a serving plate & top with vanilla pashmak & serve immediately.

Apple Pie
1 2 3 4 5 (8) (4)

626

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Ingredients

Pastry Filling
300g plain flour 8-10 granny smith apples Pinch of salt cup brown sugar 60g vegetable shortening (copha) grated 3 tblspn flour

2 tbspn sugar 1 tsp ground cinnamon 180g cold butter grated Caster sugar for sprinkling Iced water 1 egg beaten

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Method
In a bowl mix together the flour, sugar, salt, grated butter and vegetable shortening. With your fingers, rub together until it looks like coarse bread crumbs. Add a little iced water to form a ball. Divide into 2 and wrap in cling film and chill for about an hour. Peel, core and slice the apples very roughly into a bowl. Toss with brown sugar, flour and cinnamon and allow to sit for an hour. Preheat the oven to 180C. Roll out the pastry to a circle of about 4mm thick and line a 25cm pie dish. Spoon in the apples and then roll out remaining pastry for the top of the pie. Brush the edges of the base with the beaten egg and then carefully place the pastry over the top of the pie. Crimp the edges together. Make a few cuts in the top or insert a pie funnel to allow the steam to escape during cooking. Brush the top with egg wash and sprinkle with sugar. Bake for 45mins 1 hour until golden brown. Serve on its own or with cream and ice cream.

Almond Praline Parfait

1 2 3 4 5 (4) (5)

598

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Ingredients

100ml pouring cream 100ml thick/heavy cream 180g sugar 4 egg whites 80g almonds lightly roasted 40ml water

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Method
Dissolve 100g sugar in the water and cook until a deep golden caramel. Add almonds and quickly pour onto a lined baking tray and allow to cool. Once cool, chop into small pieces, and set aside. Beat together the 2 creams until soft peak. Add the chopped almond praline. Whip the egg whites until soft peak, and slowly add the remaining sugar and whip until firm and glossy. Gently fold into the cream and place in a container and freeze overnight. Enjoy on its own or with a hot apple pie

Apple & Rhubarb Crumble

1 2 3 4 5 (8) (3.75)

578

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Ingredients

1 bunch rhubarb 4 granny smith or golden delicious apples 1 orange, juice and zest 2 sticks cinnamon 1 vanilla bean 100g brown sugar 30g butter

Crumble Topping

100g unsalted butter 100g brown sugar 100g flour tsp ground ginger tsp ground cinnamon Handful of flaked almonds

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Method
Crumble Topping: Rub together the butter, sugar, flour, cinnamon and ginger powder. Add the flaked almonds and set aside. Preheat oven to 180C. Peel, core and chop apples. Wash rhubarb and cut into 1 inch pieces. Place rhubarb and apples in a frying pan with orange zest, cinnamon sticks, orange juice, vanilla bean and butter. Cook slowly for a few minutes until tender. Heap into individual ramekins or 1 large baking dish and cover with crumble mix. Place in oven and bake until golden. Enjoy hot or cold, on its own, or with cream or ice-cream. ** add coconut, oats chopped hazelnuts to add variety to your crumble topping ** For the filling, try adding apple juice concentrate (from health food shops) and omitting the sugar

Apple Crisps
1 2 3 4 5 (4) (3.75)

569

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Ingredients

150g sugar 150ml water 2 granny smith apples

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Method
Dissolve the sugar in water and then bring to the boil. Allow to cool. Slice the apples very finely with a mandoline slicer and dip in the sugar syrup. Place on a lined baking tray and place in a very low oven until crisp. This will take a few hours, being careful not to gain too much colour. Allow to cool and store in an airtight container

Tart Tatin
1 2 3 4 5 (11) (3.90909090909)

553

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Ingredients

100g butter 100g sugar 1 vanilla bean Sprinkle ground cinnamon 1 pkt butter puff pastry, preferably careme 5-6 pears

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Method
Preheat oven to 190C. In a 20-22cm small fry pan or tart tatin pan add butter and sugar and vanilla bean cut in half lengthways. Peel, core and cut the pears in half then arrange in the pan on top of the sugar and butter, tightly packed. Cut the pastry in a circle to fit the pan, cover the pears tucking in around the sides and score the pastry. Place on the stove top and cook for about 10-15minutes on medium heat until you can see a caramel forming. Place in the oven and bake 20-25minutes until the pasty is golden. Carefully take out of the oven and invert on a dish. Be very careful as this is very hot and the caramel may spill out. Enjoy hot or cold with cream or ice-cream

Apple Souffl
1 2 3 4 5 (12) (3.66666666667)

514

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Ingredients

4 apples 3 tbspn butter 200g caster sugar 1 lemon zest 6 egg whites Icing sugar Extra sugar for ramekins

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99093

Method
Brush 6 small ramekins with melted butter & sprinkle with enough sugar to coat evenly, shake out the excess sugar. Place on a baking tray & set aside. Preheat the oven to 200C. Peel, core & roughly chop the apples. Heat 2 tablespoons of butter in a pan & add the apples, add half of the sugar & the lemon zest. Cook on medium heat until soft or until all the liquid has evaporated. Pure in a food processor or a hand held stab blender. Place in a large bowl & set aside to cool & firm. Place the egg whites in a bowl & whip until stiff peaks form, add in the remaining sugar & whisk for one minute until glossy. Carefully fold the egg whites into the apple mixture, 1/3 at a time. Do not over mix. Spoon equal amounts of the mixture into the prepared ramekins 2cm above the rim. Bake for about 5 minutes. Turn the oven down to 180C & bake for a further 7-10 minutes. The souffls will have risen and be golden on the top. Carefully take them out of the oven, & dust with icing sugar. Serve immediately

Easter Shortbread
1 2 3 4 5 (4) (4)

301

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Ingredients

110g caster sugar 1 packet ready made fondant 300g plain flour Wilton food colours 45g rice flour 250g butter, chilled & diced

Sugar Syrup

200g sugar 200ml water

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Method
For the sugar syrup; In a saucepan dissolve the sugar in the water over low heat, once dissolved boil for 2 minutes & allow to cool. Store in a air tight container in the refrigerator. Sift the flours together in a mixing bowl, add the sugar. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Bring together with your hands until it forms a ball, kneading slightly but only to combine. Do not over work the pastry as it will shrink in baking and be less delicate to eat. Wrap in cling film & chill for about hour. Preheat your oven to 160C. Sprinkle your work surface with a light dust of flour and roll out the shortbread to about 4mm thick. Cut into desired shapes with cookie cutters and carefully place onto lined baking sheets. Bake for about 10-15 minutes until very lightly golden in colour. Allow to cool on a wire rack before decorating. For the fondant, use a little food colour and mix well until you have the desired colour. We recommend Wilton colours, so that you achieve a good colour without the addition of liquid which will make the fondant too soft. Dust your work surface with a little icing sugar and roll out until very thin, approximately 2mm thick. Cut and shape as desired. Brush the back of the fondant with sugar syrup & stick onto cookies. Use coloured icing or melted chocolate to pipe final touches (face, eyes, bow ties etc).

Lemon Whoopie Cakes

1 2 3 4 5 (18) (3.61111111111)

277

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A Whoopie Cake is between a cake and a soft cookie, made into a sandwich with a soft filling.

Ingredients

225g self raising flour 2 eggs 1 lemon zest and juice 150g caster sugar 150g butter at room temp 60ml milk

Lemon butter (make in advance)

2 eggs 100g sugar 50ml lemon juice 50g butter, diced & chilled 2g cornflour 100-200ml Whipped cream strawberries

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Method
Heat oven to 170C. Beat the butter and sugar until light & fluffy, add eggs one at a time. Fold in sifted flour and milk and then lemon juice and zest. With an icecream scoop or tablespoon, spoon onto lined baking trays and bake 10-15 mins. Cool on a wire rack. For the lemon filling, mix together in a saucepan, the eggs, sugar, cornflour and lemon juice. Cook on medium heat, stirring continuously until thick. Take off the heat and add butter. Allow to cool, preferably over night. Place into a bowl and add enough whipped cream to reach the desired flavour. Pipe onto the base of a whoopie cake and add sliced strawberries and place another whoopie cake on top. Dust with icing sugar and enjoy with a cup of tea or coffee, on your own or with great company!

Raspberry Macaroons
1 2 3 4 5 (22) (4.27272727273)

67

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Ingredients

200g egg whites (room temperature) 50g caster sugar Wiltons red food colour 450g pure icing sugar 250g blanched almond meal

Filling

3 egg yolks 150g sugar 40ml water 200g butter softened vanilla essence or raspberry jam

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Method
Process icing sugar & almond meal in a food processor & sieve. Whip egg whites with half the sugar to firm peak, add remaining sugar and food colour to the desired colour. Fold in the almond meal and pure icing sugar. Fold together until smooth and shiny. Place into a piping bag & pipe small rounds onto a lined baking tray. Sit at room temperature for 1 hour before baking. Bake at 160C for 12-15 minutes. For the filling, whip egg yolks in a KitchenAid mixer until pale & fluffy. Heat sugar and water in a pan until it reaches 121C on a sugar thermometer. Slowly pour over the egg yolks & keep whisking until the mixture is cool. Slowly add butter and flavour. Pipe or spoon onto the centre of the macaroons and sandwich together

Pina Colada Splice

1 2 3 4 5 (7) (4.14285714286)

61

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pineapple & coconut

Ingredients Layer 1

180ml Pina Colada Cocktail Mix 250ml water

Layer 2

1 packet pineapple jelly crystals 250ml boiling water 100ml Pina Colada Cocktail Mix

Layer 3

300g natural Greek style yoghurt 180ml Pina Colada Cocktail Mix

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Method
Layer 1: Mix together and place in moulds 1/3 of the way up, and place in the freezer. Layer 2: Mix together and cool, once the 1st layer has frozen, pour into the moulds until 2/3rds full, place in the freezer until just set. Layer 3: Mix ingredients together & spoon over layer 2 once it is just setting. Gently place the popsicle stick through the layers, and allow to set overnight. *For faster results try this recipe in the Zoku Ice Pop Maker!

Orange, Almond and Poppy Seed Cupcakes

1 2 3 4 5 (4) (3.75)

447

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Ingredients

120g unsalted butter, very soft 150g caster sugar 2 x eggs, room temperature 235g self-raising flour 50g blanched almond meal 5g (1 teaspoons ) poppy seeds Grated rind of 1 Orange Juice of a strained Orange

Decoration

Icing flowers green and orange gel icing fresh mint leaves

Icing

30g milk 10g melted butter 180g icing sugar mixture.

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Method
Whisk the butter until it is pale and fluffy. Add the sugar and continue whisking until it is fully incorporated. Add eggs one at a time and when fully incorporated on slow speed add the flour, almond meal, poppy seeds and rind. Mix through and add the orange juice. Pre heat oven to 175C. Sit the patty pans in the muffin trays and scoop or spoon the mixture into them. Bake for 10 minutes for small and 15-20 minutes for large. Allow to cool standing on a cake rack, ice and decorate. This is a great base recipe that you can turn into all sorts of different flavoured cup cakes. Try omitting the orange rind and juice and adding 50g fresh or frozen raspberries instead. Decorate with raspberry icing and silver or pink cachous and little pink orchids or fresh violets in season. When you make you own innovations just remember that you need to substitute about 50g of fruit and juice (total weight). created by Wheel&Barrow

Chocolate Whoopie Cakes

1 2 3 4 5 (19) (4.10526315789)

269

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with marshmallow filling

A Whoopie Cake is between a cake and a soft cookie, made into a sandwich with a soft filling.

Ingredients

115g butter softened 200g soft dark brown sugar 1 tsp vanilla extract 1 large egg 280g white plain flour 50g cocoa powder 1 tsp bicarbonate of soda Pinch salt 225ml buttermilk

Filling Ingredients

70g icing sugar 1 large egg white 225g light corn or golden syrup Pinch of salt

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Method
Preheat the oven to 190C (170C fan) 375F Gas Mark 5. Line 3-4 large baking sheets with baking paper or grease the wells of a whoopie pan. Put the butter, sugar and vanilla extract in an electric mixer bowl, or use a large mixing bowl and a hand-held electric mixer, and whisk together until light and fluffy. Beat in the egg. Sift the flour, cocoa powder, bicarbonate of soda and salt into the bowl and stir together. Add the buttermilk and stir until combined. Using a level 5cm/2-inch ice cream scoop or heaped tablespoon, put the mixture onto the prepared baking sheets in 5cm/2 inch diameter rounds about 3cm/1 inches high and leaving at least 7.5 cm/3 inches between each round to allow room for spreading, or in the prepared pan. Bake in the oven for 10-12 minutes, until firm to the touch. Transfer to a wire rack and leave to cool. When the whoopies are cold, match each whoopie half with its closest partner in size. Spreading with a palette knife or using a piping bag fitted with a large star nozzle, cover the flat side of one whoopie half of each pair generously with the filling. Top each with its matching half, flat-side down, and press gently together. Filling Method Sift the icing sugar into a bowl. Put the egg white, syrup and salt in an electric mixer bowl, or use a large mixing bowl and a hand held electric mixer, and whisk on high speed for 5 minutes until thick and doubled in volume. On a low speed, gradually add the icing sugar in spoonfuls. Whisk until combined. Use immediately or store in the refrigerator for up to 2-3 days. The filling is suitable for spreading instead of piping into whoopies.

Easter Shortbread
1 2 3 4 5 (5) (4.4)

257

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Ingredients

110g caster sugar 300g plain flour 45g rice flour 250g butter, chilled & diced Lollipops, finely crushed

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Method
Sift the flours together in a mixing bowl, add the sugar. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Bring together with your hands until it forms a ball, kneading slightly but only to combine. Do not over work the pastry as it will shrink in baking and be less delicate to eat. Wrap in cling film & chill for about hour. Preheat your oven to 160C. Sprinkle your work surface with a light dust of flour and roll out the shortbread to about 4mm thick. Cut into desired shapes with cookie cutters. For the glass window effect, make cut outs with a small knife on half of the biscuits and carefully place onto a lined baking sheet. Bake for 10-15 minutes. Gently sprinkle crushed lollipops into the holes and place in the oven for a few minutes to melt. This will create a stained glass look. Allow to cool. Sandwich together with a plain shortbread biscuit for the back with a little icing. (icing sugar and water

Mini Cheesecakes
1 2 3 4 5 (11) (4.45454545455)

96

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with Pistachio & Rose Petals

Ingredients

250g crushed biscuits 120g melted butter 750g cream cheese 250g caster sugar 1 tsp vanilla essence 30g flour juice of 1 lemon 4 eggs 600g sour cream 2 punnets raspberries

Jelly

1 packet raspberry jelly crystals 250ml boiling water 100ml syrup from rose hibiscus 100ml cold water

Garnish

1 jar hibiscus flowers in rose syrup frosted pistachios 100g pistachio nuts crushed dried rose petals

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Method
Line individual rings with baking paper. Create a base by twisting a square of foil lined with baking paper around the base of the mould and secure with a firm twist. Arrange on a baking tray. Mix together biscuit crumbs and melted butter. Divide amongst the moulds and press down to cover the base of each individual portion. Place raspberries on the base & set aside. Place cream cheese and 200g of caster sugar in the bowl of a KitchenAid mixer with a paddle attachment and blend until smooth. Add vanilla and lemon juice. Add eggs one at a time and combine until smooth, scraping down the sides and bottom of the bowl to remove any lumps. Add 200g of sour cream. Spoon into prepared moulds and fill 2/3rds of the way, and bake at 160oC for about 15-20 mins until just set in the centre. It should still be a little wobbly. Mix together 400g of sour cream and 50g of caster sugar and spoon a little into each mould, enough to cover 2-3mm, place in the oven for 4 mins. Allow to cool. Dissolve the jelly crystals in boiling water, add syrup and cold water. Allow to cool before pouring over the top of the cooled cheesecakes. Garnish with a hibiscus flower and fresh raspberries. Set in the fridge for several hours or overnight until the jelly has set. Garnish with half a frosted pistacchio on top and crushed pistacchios mixed with dried rose petals around the sides.

Drinks

Aqua Martini Granita

1 2 3 4 5 (0) (0)

798

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Ingredients

500ml Aqua Martini Cocktail Mix 250ml water Juice of 1 lemon or lime

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Method
Mix together & freeze. Once frozen scrape the top of the ice with a fork to shave the ice. Spoon into a cocktail glass and enjoy as it is or top with a shot of vodka, tequila or blue curacao. Garnish as desired & serve immediately.

Cosmopolitan Granita
1 2 3 4 5 (0) (0)

794

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Ingredients

500ml Cosmopolitan Cocktail Mix 400ml water

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Method
Mix together and freeze. Once frozen scrape the top of the ice with a fork to shave the ice. Spoon into a cocktail glass. Garnish & serve immediately.

Cosmopolitan Jelly Shots

1 2 3 4 5 (7) (3.57142857143)

772

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Ingredients

400ml Cosmopolitan Cocktail Mix 100ml water 4 sheets of leaf gelatine (8g) Fresh raspberries Vanilla Pashmak fairy floss

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Method
Soak the gelatine in iced water & once soft squeeze out excess water & set aside. Heat the water in a pan and add the gelatine to dissolve. Add the cosmopolitan cocktail mix & allow to cool. Once cool pour into shot glasses & gently add 2 raspberries. Chill until set. Once set place on a serving plate & top with vanilla pashmak & serve immediately.

Summer Punch
1 2 3 4 5 (1) (4)

770

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Ingredients

1.5L chilled sparkling wine 1.5L chilled lemonade or ginger ale 750ml soda water or sparling mineral water 400ml chilled vodka or brandy or grand marnier 1 lime, thinly sliced 1 lemon thinly sliced 1 lemon thinly sliced 1 punnet strawberries sliced Ice cubes, to serve

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Method
Combine all ingredients together and serve chilled. Try combining Wheel&Barrow cosmopolitan cocktail mix, champagne (or your favourite spirit) and sparkling water for a great summer punch.

Mains
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Simple Quinoa
1 2 3 4 5 (0) (0)

924

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Ingredients

250g of Quinoa 1 cinnamon stick Zest of one orange Zest of one lemon

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Method
Place the Quinoa in a pan and add 500mls of water, cinnamon stick and zest, allow to cook for 10-15 minutes. Turn off the heat and allow to steam for a few minutes. Fluff with a fork and serve with your favourite tagine dish.

Healthy Facts
Quinoa is high in protein and essential amino acids. A good source of dietary fibre and iron. It is a very healthy and versatile grain. Use as a rice substitute for your next curry, or add it to salads! created by Wheel&Barrow Homewares Copyright 2011

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99392

Honey & Orange Glazed Ham

1 2 3 4 5 (1) (5)

806

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Ingredients

1 leg of ham (7-9kg) 2 oranges, zest and juice 200g brown sugar 100ml honey 2 tbsp dijon mustard Cloves

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Method
Preheat oven to 180C. Gently run your fingers along the outer edge of the skin on the top of the leg of ham. You will find that you can gently peel away the skin leaving a lovely layer of fat. Cut around the hock and leave the skin intact the last 4-5 inches. Wrap the skin and store in the fridge and use this to cover any left over ham. Gently score the top of the leg in a diamond pattern about 1 inch apart. Try not to cut through the layer of fat. If you cut too deep the fat will melt during baking. Place a clove in each diamond and place on a large roasting tray that has been lined with foil & baking paper. Zest the oranges in long stripes. Mix together the zest, juice, honey, brown sugar and mustard, Brush the ham with the glaze & place in the oven. Pour 1 cup of water in the base of the roasting pan. After 15-20 minutes, brush with more glaze. Continue to baste the ham every 10-15 minutes for about 1 hour until golden brown. Carefully remove the ham from the oven and decorate with fresh herbs & ribbon. Bring the remaining glaze to the boil & serve in a jug. Serve with roasted vegetables, or lightly roasted baby tomatoes & caramelised shallots

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Caramelised Baked Fennel

1 2 3 4 5 (2) (3.5)

739

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Ingredients

1 large fennel bulb 30g butter 2 teaspns sugar 50g fresh bread crumbs 70g finely grated parmesan cheese 150ml milk (or stock) Salt and pepper 2 tablespns thyme leaves 150ml cream 2 tablespns chopped parsley 4 slices prosciutto

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Method
Heat the oven to 180C. Cut fennel in half then each half into 4 pieces lengthways. Melt the butter in a pan and add the sugar. Arrange the fennel in the pan and cook on medium heat for a few minutes on each side until golden. Add the milk (or stock) and place a lid on the pan and cook until the fennel is tender. You may need to add a little more milk (or stock). Once tender arrange in a small baking dish and season with salt and pepper. In a bowl combine fresh breadcrumbs, grated parmesan, thyme, parsley and cream. Season with salt and pepper. Spoon onto the fennel and bake 10 minutes in the oven. Gently lay the sliced prosciutto on the fennel and place in the oven for a few more minutes. Serve hot.

Pot Roast Lamb

1 2 3 4 5 (12) (3.5)

708

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with Winter Vegetables

Ingredients

1 leg of lamb 6-8 parsnips, peeled 4 kipfler potatoes peeled & cut into chunks 3 carrots peeled & cut into chunks

1 leek cut into 2 inch pieces 8 small pickling onions peeled 4 bay leaves 2 cloves garlic cut in half or quarters 2 sprigs rosemary 300ml white wine juice of 2 lemons olive oil, salt and pepper chopped oregano & fresh parsley to garnish

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Method
Pre heat oven to 150C. Heat a little oil in the cast iron pot. Sear the lamb on all sides until golden. Remove lamb from the pot and make a few small cuts in the lamb and stud with rosemary and garlic. Season well with salt and pepper. Place vegetables in a mixing bowl and toss together with a little olive oil, salt and pepper. Place lamb back in the cast iron pot and surround with the vegetables and the white wine and bay leaves. Place in the oven and cook for 2 hours, then squeeze over the lemon juice. Place back in the oven and cook for another 2 hours until the lamb is tender and falls off the bone. Sprinkle with freshly chopped oregano and parsley and serve hot Wheel&Barrow Recipe Collection Mains Chicken Tajine

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Chicken Tajine
1 2 3 4 5 (9) (4)

703

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with Apricots & Harissa

Ingredients

1 free range chicken jointed 2 tspns ground coriander seed 2 tspns ground cumin seed 1 tspn paprika tspn chilli powder 2 tablespoons olive oil salt and pepper 2 onions 2 carrots peeled 3 cloves garlic chopped 1 knob of ginger 150 grams dried apricots 1 tspn saffron threads 2 cinnamon sticks 4 tomatoes peeled & chopped chicken stock 1 cup cooked chickpeas 2 preserved lemons, sliced a squeeze of orange juice honey & orange blossom water (optional) roasted slivered almonds 1 bunch fresh coriander 1 bunch fresh parsley

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Method
Cut the chicken into large pieces on the bone, so you get 2 drumsticks, 2 thighs, 2 wings with some of the breast attached and then cut the rest of the breast into 4 pieces. Toss the chicken in the ground coriander, cumin, paprika and chilli powder and season with salt and pepper. Allow to sit whilst you prepare the other ingredients. Slice the onions finely and cut the carrots into uniform chunks. Heat the olive oil in a heavy based pot and add the onions, carrot, garlic and ginger and saute until they start to soften. Transfer to your tajine & cook over a low heat, or in the oven. (Not all tajines go on direct heat, check your tajines care instructions) Add the apricots, saffron and cinnamon sticks, then add the chicken pieces and coat with the onions and carrot mixture. Add the tomatoes, and enough chicken stock to just cover the chicken, then add the chickpeas and cover with a lid. Simmer gently or bake for 25 minutes until the chicken is cooked then add the preserved lemons and a squeeze of orange juice. Season with salt and pepper and if you like finish with a little drizzle of honey and orange blossom water. Serve sprinkled with toasted almonds & fresh coriander and parsley. Serve with cous cous or quinoa, mint tea and harissa.

Mushroom Ravioli
1 2 3 4 5 (9) (3.88888888889)

496

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Ingredients Pasta Dough (Serves 4-6)

200g 00 pasta flour 1 egg 1 egg yolk pinch of salt water

Mushroom Filling

1 onion finely diced 2 cloves garlic crushed 3 fresh bay leaves 4 sprigs fresh thyme 2-3 tbspn chopped parsley 3-4 tbspn quark or ricotta 500g mushrooms (swiss brown & white button) finely diced 30g finely grated parmesan

To Assemble

6 slices pancetta 125g soft goats curd 50g butter bunch sage leaves picked 1 lemon parmesan cheese to garnish 250g mixed mushroom sliced (pine, swiss brown, button) 2 cloves garlic roughly chopped 1 handful baby spinach

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Method
Pasta Dough Method: Place the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out. Mushroom Filling Method: Heat a little oil in a pan & add the onion, garlic & saut on low heat until soft. Add bay leaves, mushrooms & fresh thyme & saut until soft. Allow to cool in the pan, add quark, parmesan, parsley & season to taste. Gently place a sheet of pasta on the ravioli board & place a small spoonful of filling in the holes. Brush between the ravioli and the edges with a little egg wash & then carefully place a sheet of rolled pasta on top. Gently roll over the top to cut the raviolis. Bring a pot of salted water to the boil & add the ravioli. Cook for a few minutes & drain carefully. To Assemble: Place the pancetta on a lined baking tray & bake until crisp. Set aside. Heat a little oil in a pan & saut the mushrooms. Add the garlic, and cook for a few minutes, season with salt and pepper. While the pasta is cooking, melt the butter in a pan & add the sage. Cook until the sage is crisp and the butter is ragrant & nut brown. Add a squeeze of lemon juice & season with salt & pepper.

Arrange the spinach on a plate & top with the cooked mushrooms. Arrange the ravioli & spoon over the butter & sage. Spoon over a small tspn of goats curd, add crisp pancetta & sprinkle with grated parmesan

Seared Tuna
1 2 3 4 5 (9) (4.33333333333)

43

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on a bed of zucchini

Ingredients

300g top quality tuna steak (cut into 2 pieces to create square lengths) 1 lemon or lime zest tsp chilli powder 1 tsp fennel seeds crushed 2 tsp sumac cracked pepper 2 tsp sea salt black & white sesame seeds (lightly toasted) 1 small zucchini, curled in Veggie Twister 1 tbsp vegetable oil

Dressing

1 clove garlic, finely chopped 1cm piece of ginger, finely chopped 1 tsp sesame oil 2 tbsp rice vinegar 1 tsp sugar

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Method
Mix together 1 tsp salt, chilli powder, zest, fennel seeds, pepper and sumac in bowl. Coat tuna. In a small pan heat the oil on medium heat. Add the tuna and cook on all sides very quickly, keeping a pink centre. Cut into 1.5cm pieces. Curl the zucchini and sprinkle with 1 tsp sea salt, sit for 10 mins and drain. Carefully place in a small pile on the serving dishes. Sprinkle with a few sesame seeds and place a piece of tuna on top. Mix together the dressing ingredients and lightly spoon over the tuna. Enjoy with a fresh Mojito

Lamb Pizza
1 2 3 4 5 (14) (4.07142857143)

38

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Ingredients Dough

750g bakers flour 600ml warm water 20g dried yeast 20g salt

Lamb Marinade

1 leg of lamb, butterflied juice of 2 lemons 1 bunch fresh oregano roughly chopped 2 tbsp dried Greek oregano freshly cracked pepper and sea salt 1 lemon sliced finely 3 cloves garlic chopped olive oil

Pizza Topping

tomato sauce (tomatoes, garlic cooked down until sauce like consistency) red onion, sliced fresh mint tzatziki (grated cucumber, yoghurt, garlic & lemon juice) mozzarella (fresh) Danish feta pine nuts, lightly toasted homemade pickled lemons (as above) 1 punnet cherry tomatoes, roasted

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Method
Dough: Mix together in a KitchenAid mixer with a hook attachment for about 10 minutes, until the dough is a sticky ball. Set aside and cover with a tea towel. Lamb Marinade: Slice lemon finely and sprinkle with sale and set aside for 1-2 hours. Wipe off excess salt and place under olive oil and keep overnight. Combine remaining marinade ingredients in a bowl and run all over lamb. Allow to sit at room temperature for 1 hour and then place on the BBQ. Cook for 15-20 mins each side or until cooked (when the juices run clear) remove, cover & set aside to rest. Pizza Topping: Roll out pizza dough and smooth over a little tomato sauce, dot with mozzarella. Place onto the pizza stone. Cook for a few minutes until golden & cooked on the base, remove onto a pizza plate & top with sliced lamb, slice onion and sprinkle with fresh mint, lemon slices, cherry tomatoes, Danish feta, pine nuts and a good dollop of tzatziki.

Margarita Pizza
1 2 3 4 5 (4) (4)

427

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Ingredients Dough

1 Sachet of Yeast Litre of Warm Water 1kg Plain Flour Salt

Topping

60ml Olive Oil 4 Cloves of Garlic Bunch of Fresh Basil 1 cups of grated Mozzarella 3 large Roma Tomatoes thinly sliced 8 pieces of Bocconcini sliced Cracked Pepper, Salt flakes

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Method
Dough: Salt flour to taste. Mix flour & yeast in large bowl or plastic tub. Slowly add water & mix to form a soft dough. Knead slightly to a smooth consistency. Cover with a warm moist t-towel & leave in a warm place to rise for approximately 2 hours. Pizza Topping: Dust the pizza stone with flour. Tear the already prepared dough into 4 balls. Place one lump of dough onto pizza stone and using a rolling pin, roll dough evenly out to the edges of the stone until the base is quite thin. Place the olive oil and crushed garlic cloves into small bowl and mix together. Using a basting brush, paint the pizza base with the olive oil and garlic mix. Lightly sprinkle the base with grated mozzarella, one small handful at the most. Randomly place the sliced Roma Tomatoes over the pizza. Evenly drop the slices of bocconcini over the pizza. Add salt & cracked pepper to taste. Place pizza in The Pizza Maker for five minutes. Remove from the pizza oven and add thinly sliced basil to the topping. Place pizza on wooden paddle board to slice & serve.

Moroccan Pie
1 2 3 4 5 (8) (3.625)

392

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Ingredients

250g mograbieh* Extra virgin olive oil Sea salt White pepper, freshly ground 5 cardamom pods teaspoon fennel seed 2 cinnamon sticks 1 leek, cleaned and finely sliced 200g red onion, (1 medium) peeled & chopped 3 eggplant, peeled & cubed (approx 1kg) 4 yellow squash, cut into chunks 2 yellow capsicums, seeded & cut into chunks 2 red capsicums, seeded & cut into chunks 1 medium zucchini, cut into chunks 1 packet fine filo pastry 175g butter, melted 1 pickled lemon, pulp discarded and finely sliced bunch each of parsley, oregano, coriander, dill & mint, stalked and roughly chopped 1 butternut pumpkin, peeled, seeded & cut into 2cm cubes

* Mograbieh is the Lebanese name for large pearl sized couscous which is made with semolina and flour.

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Method
Cook the mograbieh in boiling salted water for 10 minutes, drain and refresh under cold running water. Pre heat oven to 175C. Roll the pumpkin through olive oil, season and bake in the oven for about 30 minutes until it is softened and caramelised. While the pumpkin is cooking, put a big splash of oil in your pan & add the spices & cook them stirring on high heat until they crackle. Turn the heat down, add the leek and onion and season with salt and pepper. Cook stirring until it starts to colour then add the eggplant and a little more oil. Cook stirring for a few minutes, then add the squash, capsicums, zucchini and pickled lemon. Stir over and turn the heat off. When the pumpkin is ready, add half of it, the herbs and the mograbieh to the vegetables. Use a potato press to mash the other half of the pumpkin into the pan. Mix everything together, taste and adjust seasonings if necessary and allow to cool. Butter the tagine and inside of the lid. Buttering a sheet at a time, line the tajine with about two thirds of the filo pastry, draping about of each sheet over the sides. Put the filling into the prepared filo pastry & fold it back over the filling and brush with butter. Buttering each sheet cover with the remaining filo making sure to tuck it in neatly. Refrigerate without covering until you are ready to cook the pie. Pre heat to 175C. Bring the pie from the fridge two hours before you want to eat it. Wiping the knife between each cut, portion the pie. Cover it with the lid and put it in the oven. Cook for 20 minutes with the lid on and 20 minutes with the lid off. Check the centre with the thermometer it should be at least 80C. Allow to stand for another 10 minutes and serve.

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Tajine of Chicken
1 2 3 4 5 (6) (3.5)

386

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with preserved lemons

Ingredients

8 pieces of chicken 2 tablespoons olive oil 2 tablespoons butter or margarine Juice lemon cup water teaspoon saffron threads, soaked in water teaspoon turmeric 3 medium preserved lemons pepper to taste

Marinade

1/3 cup olive oil 2 medium onions quartered cup parsley 1/3 cup (20g) cilantro 2 garlic cloves chopped

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Method
Place all marinade ingredients in a food processor and blend. Place chicken and marinade in a large bowl and cover in the refrigerator for 2 hours. In a terracotta tajine, heat olive oil & butter or margarine. Add the chicken and brown on all sides. Pour the marinade over the chicken, cover and cook over low heat until tender (approx. 1 to 1 hours). Check the chicken after 45 minutes, skim off any excess fat from the sauce. Add a little water if necessary. Season to taste with pepper. Dice the rind of 2 preserved lemons, reserving the third lemon for decoration. Add the diced lemons to the chicken and cook for 10 minutes longer. Place the chicken on a platter. Cover with the sauce and garnish with remaining quartered preserved lemon. Serve with warm Moroccan Kesar bread and cous cous.

Spring Vegetable Lasagna

1 2 3 4 5 (5) (3.2)

419

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Ingredients

8 good quality lasagna sheets 500ml good quality napolitana sauce 500g mozzarella or cheddar cheese 300g mushrooms, thinly sliced 5 capsicums (red & yellow), roasted & sliced 3 large carrots, thinly sliced & blanched 1 bunch broccolini, blanched 1 bunch asparagus, blanched

300g baby spinach Olive Oil

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Method
Preheat the oven 180-190C. Blanch carrots, broccolini and asparagus in boiling water for 1-2 minutes and set aside. Lightly oil your baking dish & spread a little of the napolitana sauce in the base. Cook the lasagna sheets in salted boiling water to soften, but not cook, and drop straight into cold water. Dry the lasagna sheets with a clean tea towel. Cut the lasagna sheets to fit you baking dish. Lightly oil your baking dish & spread a little of the napolitana sauce in the base, then start to layer with lasagna sheets, napolitana sauce, spring vegetables & a generous sprinkle of cheese.Continue to layer with pasta sheet, sauce, vegetable and cheese until you reach the top of your baking dish do not overfill! The top layer should be tomato sauce & cheese only. Ensure the edges of your baking dish are clean before placing in the oven. Cook for approximately 45 minutes or until the top layer is crisp and golden brown and the inside soft and cooked through. Serves 6.

Summer Seafood Salad

1 2 3 4 5 (4) (2.5)

790

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Ingredients

12 large cooked & peeled local prawns 12 snow peas 1 bunch asparagus (top 8-10cm) celery heart and leaves finely sliced 1 small jar salmon roe (optional) 1 avocado 2 spring onions finely sliced on the diagonal 1/4 bunch mint, washed & leaves picked 1/3 bunch coriander washed & leaves picked 1/3 bunch Thai basil washed & leaves picked Crispy fried shallots Cos lettuce heart 1 carrot roughly chopped 1 stalk celery roughly chopped 1/3 bunch rau ram (Vietnamese mint) washed & leaves picked 2 Lebanese cucumbers peeled & shaved into ribbons

Salmon

300-400g piece Atlantic salmon fillet skin off 300ml white wine 1 onion sliced 2 fresh bay leaves 5 parsley stalks 8 coriander roots washed & scraped lemon cut into slices 1 stalk lemongrass bruised

Dressing

1 stalk lemongrass finely chopped 2 tbsp. finely grated ginger 1 garlic clove finely grated 60ml rice vinegar 10g sugar 30g light soy sauce (to taste) 150ml olive oil

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Method
For the salmon, place all ingredients in a saucepan except the salmon and bring to the boil. Reduce the heat and simmer for a few minutes. Add the salmon and turn off the heat. Allow to cool in the liquid. Gently remove and flake. For the dressing combine all ingredients together in a bowl and set aside. Blanch the snow peas and asparagus tips in boiling water for 1 minute. Strain and place in a bowl of iced water to refresh. Drain and dry on a paper towel. To assemble the salad: Gently scatter some of the cucumber ribbons, cos lettuce leaves, celery heart, sprigs of herbs, snow peas and asparagus tips. Peel & cut avocado into 6 even slices. Arrange a few pieces and then add a few prawns and some of the flaked salmon keep gently arranging all the ingredients topping with a good scattering of fresh herbs and a sprinkle of crispy fried shallot. Spoon over the salad dressing and place a few small spoons of salmon roe around the plate and falling off the leaves to garnish. created by Wheel&Barrow Homewares Copyright 2011

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Warm Pumpkin Salad

1 2 3 4 5 (7) (3.42857142857)

747

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Ingredients

japanese pumpkin cut into chunks 120g feta small butternut pumpkin cut into chunks 1 teaspoon ground cumin 1 teaspoon chilli flakes 1 teaspoon fennel seeds lightly crushed 1 teaspoon ground coriander 2 spring onions sliced on the diagonal 1/3 bunch mint, leaves picked 1/3 bunch coriander, leaves picked 30g currants soaked in water 30g pepitas (pumpkin seeds), roasted tin chickpeas, rinsed 1 onion finely sliced teaspoon ground cinnamon Olive oil Squeeze lemon juice 1 tablespoon brown sugar

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Method
In a large bowl, add pumpkin, ground cumin, ground coriander, chilli flakes, fennel seeds, salt and pepper and add a little olive oil and toss to coat the pumpkin. Place in a baking dish and roast 180C until cooked. In a pan, add 4 tablespoons olive oil together with the sliced onions and a pinch of salt. Cook on high heat stirring constantly until golden brown. Remove immediately and strain off the oil. Return to the pan and add the brown sugar, cinnamon and a squeeze of lemon and cook 1 minute until the sugar dissolves. Remove and drain on absorbent paper. Set aside. In a small bowl combine the mint leaves, coriander leaves and spring onions and add a splash of oil and toss. When the pumpkin is cooked, crumble over the feta, sprinkle with the chickpeas and currants. Sprinkle over the herbs, roasted pumpkin seeds and top with the fried onions.

Lamb Salad
1 2 3 4 5 (4) (4.5)

48

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with chick peas, red onion, tomato & radish

Ingredients Salad

BBQ lamb, sliced (see pizza recipe) 1 red onion, sliced 2 tomatoes, sliced in rounds bunch parsley, leaves picked bunch mint, leaves picked 2 radished rocket iceberg lettuce, roughly chopped 1 witlof 50g kalamata olives 1 cucumber peeled & sliced 1 celery heart, leaves picked & chopped 1 tin chickpeas rinsed

1 red capsicum sliced

Dressing

1 clove garlic, finely chopped 1 tsp dried Greek oregano 3 tbsp lemon juice 2 tbsp chopped parsley 3 tbsp olive oil pepper & sea salt

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Method
Use the Veggie Twister slicing blade to cut radish. Place salad ingredients in a mixing bowl & gently toss with the dressing. Arrange in a bowl with slices of lamb. Dressing: Combine all ingredients in a shaker and pour over salad.

Thai Style Chicken Salad

1 2 3 4 5 (19) (3.94736842105)

16

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Ingredients Salad

2 chicken breasts 12 white peppercorns 2 slices of lemon 4 coriander roots, scraped 50ml fish sauce 1 punnet cherry tomatoes 2 carrots, peeled 1 inch piece ginger, julienned 2 cucumbers 1 celery heart, sliced 1 bunch coriander, picked 1 bunch of spring onion, sliced 200g snow peas 1 bunch mint, picked 1 red onion, sliced

Dressing

2 cloves garlic pinch of sea salt 2 long red chillies 2 green chillies 50g sugar 2 tbspn fish sauce 2 tbspn lime juice 4 coriander roots, scrapped 8 white peppercorns

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Method
Place the chicken breasts in a saucepan and cover with water. Add peppercorns, coriander root, 1 spring onion, lemon and fish sauce. Bring to the boil, simmer for 5 minutes and turn off. Allow to cool in the liquid. Once cool, shred by pulling apart with your fingers. In a large bowl, using a peeler, shave the carrot into long thin strips. Cut the cucumber into quarters lengthways and cut away the seeds. Cut into 4mm pieces on the diagonal. Add the remaining ingredients, including the chicken, and lightly toss together. Add as much dressing as you need to flavour the salad, and mix well. It should take most of the dressing. Dressing: Place peppercorns in a mortar and crush. Add garlic cloves and a pinch of salt. Crush until smooth. Add the coriander root and pound until it starts to break down. Add chillies (with seeds in if you like it hot) and keep pounding. Add sugar, fish sauce and lime juice, add a few spoons of water for consistency. Taste and adjust seasoning if needed, with more sugar, lime juice and fish sauce. This dressing should be hot, salty, sour and sweet.