Mushroom, Caramelised Onion & Halloumi Galette

Store bought flaky pastry sheets Extra Virgin olive oil 1 red onion, sliced 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1 tablespoon water 4 large flat brown mushrooms Halloumi – sliced 1 egg, lightly whisked Preheat the oven to 200˚C. Cut pastry sheet into four 12cm x 12cm squares and score a 1cm boarder…

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French Onion Soup

This French onion soup recipe is suitable for vegetarians, as it does not use beef stock.  Instead, vegemite is added to vegetable stock giving a darker colour and a richer flavour.  You may want to add more vegemite for a more powerful flavoured stock. 2Tbsp Extra Virgin Olive Oil 30g butter 6 large white onions,…

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Mac n Cheese

This is always a crowd pleaser and just as good the next day.  Mum use to add sliced boiled eggs into her Mac n Cheese when we were kids making it an even hearty meal.  While perfectly fine without, some added bacon is also nice, simply add it in when cooking the onion and leeks.…

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Grange Road Cafe Moroccan Vegetable Soup

This recipe is supplied by  Grange Road Cafe, Tauranga. 100g butter 2 onions 2 carrots 2 parsnips 2 kumara 2 potatoes ¼ pumpkin 6 cloves of garlic 2 red chillies 2 tbsp coriander powder 2 tbsp cumin Peel and chop all the vegetables into similar sizes pieces. Melt the butter in a large pot until…

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Corn and potato Chowder

Extra virgin olive oil 1 onion diced 1 celery stalk diced 500g potato 1 litre vegetable stock 2 cup frozen sweetcorn Chopped parsley Heat a little olive oil in a heavy based saucepan.  Sautee the onions and celery for approximately 5 minutes until translucent.  Add peeled and chopped potatoes with a litre of stock and…

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Spiced Eggplant Salad, inspired by Ripe

I hear the other day there was to be a 2nd Ripe cookbook.  This is great news as their first was a real treasure.  The following recipe is one have adapted from that book.  For me the original was a little too spicy, I’m a wimp when it comes to chillies, so I have toned…

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Gazpacho

Gazpacho is a classic summer dish originating from Andalucía in Southern Spain.  A peasant dish made with basic ingredients it is best made in the height of summer when the main ingredients are at their ripest and most flavoursome.  Served chilled it is a refreshing dish on a hot summer evening. 100g slightly stale crusty…

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