Bubble & Squeak Fritters

These are a great way to use leftover mashed potato and or cooked vegetables. Have as a main served with winter salad greens like rocket or baby spinach and a punchy chutney or as brunch on the weekend with a poached egg. 600g or aprox. 3 med sized Potatoes (I used Agria) ½ leek, finely…

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Eggplant, chargrilled with miso and cheese

This great recipe comes from Sachie Nomura’s new book Sachie’s Kitchen Serves 4 I find the combination of miso and eggplant irresistible, and topping with cheese gives an extra rich flavour. For a different mix, try zucchini or steamed mussels instead of the eggplant.  Ingredients 2 eggplants, cut into 2cm thick slices 2–3 Tbsp oil…

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Mushroom Pasta

    Quick and easy this recipe wont take you long to whip up! Remember not to wash your mushrooms, they’re like sponges and will soak up the water, just wipe them with a damp piece of paper towel to remove any grit. Mushroom Spaghetti (Serves 2) 2 tbsp extra virgin olive oil 1 onion,…

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Little India’s Onion Bhajis

If you like onion rings then you are sure to love our Onion Bhajis.  This is a great snack to have any time of the day.  In India, Onion Bhajis are usually served first with a cup of chai when guests arrive. Serves 6 Ingredients 2 onions, thinly sliced ½ tsp carom seeds ½ tsp…

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Savoury Pumpkin Tart with Sauteed Mushrooms

I serve the tart with pan fried mushrooms.  Simply melt some butter in a pan then add some chopped garlic and cut mushrooms. Cook for 2-3 minutes before adding a dash of white wine.  When the wine has evaporated add chopped parsley and season well. Shortcrust Pastry 12/3 cups flour 180g chilled butter Filling 1kg…

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Lentil Spaghetti

This recipe is from Emma Galloway’s cookbook “My Darling Lemon Thyme – Recipes from my real food kitchen”. The Nourish team are big fans of Emma’s having followed her blog for some time. Serves 3-4 Whenever I make my tomato + basil sauce in late summer/early autumn, I make it in bulk and stir cooked…

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Zucchini Pizza and Parmesan Zucchini Crisps

Zucchini are very easy to grow.  So easy in fact you can easily find yourself with a glut.  Here are two great recipes that are perfect for when they get away from you or the one you missed and grew a little too big. Zucchini Pizza (Gluten Free) This recipe also works well with eggplant.…

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Irish Potato Cakes

These are a great way of using up left over mashed potato. Simple in flavour they are perfect as part of a brunch. Add some feta in the mix and serve with a spicy tomato sauce for a delicious vegetarian meal. 650g Agria potatoes 40g butter ¼ cup milk 1½ cups cabbage (or 1 cup…

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Stelline Pasta Salad (Red Kitchen)

Here’s a great salad idea from Megan and the team at Red Kitchen, using Cuisinescenes black raspberry vinaigrette. Ingredients 1 cup currants ½ cup toasted sesame seeds ½ cup toasted pinenuts ¼ cup poppy seeds 1 red capsicum, seeds removed, finely diced 1 green capsicum, seeds removed, finely diced 1 cup Italian parsley, chopped 2 cups…

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Roasted Pumpkin Frittata

This is a great meatless meal.  The caramelised onions give it real ‘meatiness’.  The sweetness of the pumpkin and onions are complimented beautifully with the salty feta, and the green kale adds another dimension both visually and flavour wise. If you are in a rush, a store bought onion marmalade would work instead of the…

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