Leek & Ricotta Cannelloni

Recipe and photography: Vicki Ravlich-Horan extra virgin olive oil 2 leeks 2 cloves garlic, finely chopped 500g ricotta 2 cups grated pumpkin (approx. 250g) 3-4 cups baby spinach ¼ cup grated Parmesan 50g butter 1 tbsp flour 1 cup vegetable stock Trim the ends off the leeks.  From the white end cut each leek so…

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Tarte Soleil

Recipe and photography: Peta Mathias 2 packets of frozen flaky pastry in approx 32cm rounds ½ cup tapenade ½ cup something else like sun dried tomato paste, grated cheese, artichoke paste, pesto … 1 egg yolk beaten with a little milk fennel seeds for sprinkling Remove flaky pastry from freezer or fridge and bring to…

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Mex Bowl with Coconut Avocado Mousse

Recipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com Serves 4 1 cauliflower 1 broccoli 1 red capsicum, finely chopped 12 cherry tomatoes, diced ¾ cup corn kernels ⅓ cup diced red onion ½ cup roughly chopped coriander leaves 1 tsp Himalayan sea salt 1 tsp freshly ground black pepper Dressing…

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REFUGE CALLING FOR DONATED HOUSEHOLD ITEMS AND VOLUNTEER SUPPORT

Lottie Siaosi, family violence specialist at Te Whakaruruhau Waikato Women’s Refuge Do you have second hand furniture that could benefit a local woman in need? Or good quality pre-loved clothing, bedding and linen to help a deserved family make a new home? Waikato Women’s Refuge – Te Whakaruruhau is putting the call out for help…

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The True Value of Your Veg

Every winter there is inevitably a story on our television screens about the rising cost of food; fruit and vegetables are usually the prime target of these popularist yet unenlightening pieces. I won’t bother pointing out why tomatoes are expensive in winter or what the simple solution to this is. I do though want to…

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