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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Warm Roast Vegetable & Lentil Salad with Zahtar & Sundried Tomatoes

Crunchy vegetables with soft lentils all wrapped up in a thick flavoursome dressing, this recipe from Alison Mawer is quick and delicious.  Click here to read Alison’s blog Pease Pudding Ingredients 200g baby beetroot, peeled and halved 200g baby carrots, scrubbed and stalk removed 400g tinned lentils 4 sun dried tomatoes Handful fresh parsley Handful fresh…

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Buckwheat & Roast Vegetable Salad with Tahini Dressing

This is a wonderful hearty salad that is perfect in summer to early autumn when there is an abundance of zucchini, capsicums which all taste great with a little smoky char from the BBQ. Buckwheat is a lovely earthy grain, which is gluten free.  Alternatively you could use couscous, millet or quinoa. Buckwheat & Roast Vegetable…

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Mexican Slaw

  This is the perfect spicy fresh coleslaw to load on top of your summer veggie burgers.  Alison Mawer created this recipe.  She has a fantastic blog Pease Pudding Ingredients Serves 8 burgers easily 1/2 white cabbage (or 1/4 of each red and white), outer leaves and core removed 6-8 large radish small bunch fresh…

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Tomato Pasta Sauce

We are spoilt with an abundance of juicy ripe tomatoes in summer!  This tomato sauce recipe is perfect for freezing so that you can enjoy them all year round.  You can use the tomato sauce on pasta, pizza’s, in winter stews and casseroles. 2kgs of ripe tomatoes, peeled and chopped1 onion 3 cloves garlic 2 tblsps…

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Tomato, Sweetcorn and Basil Risotto Cakes (GF)

This fantastic gluten free and vegetarian recipe is from Alana MacKay, chef and owner of Rouge Cafe in Cambridge. Makes approx 7-8 risotto cakes. 2 onions, diced 2 tbsp vegetable or canola oil 250g Arborio rice 800g tomatoes, diced 670ml vegetable stock 2 spring onions, chopped 2 tbsp basil pesto ⅔ cup sweetcorn ⅔ cup grated cheese…

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Kale Juice and Beetroot Juice

Juicing is so delicious and so good for you. We highly recommend Horum Slow Juicers. They are quiet, easy to clean and slowly squeeze fruit and vegetables meaning no oxidation or damage to the food cells. Compared to traditional centrifugal juicing, squeezing means up to four times the enzymes and six times the vitamins are…

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