Crispy Mushroom Crepes

Crepes 1 egg 1 cup flour Pinch salt 300 mls milk Mix all the ingredients together with a whisk until it is a smooth batter. Set aside to rest for 10 -15 minutes before heating a little oil or butter in a heavy based pan. Swirl approximately ¼ cup of the batter onto the hot…

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Crispy Mushroom Crêpes

Crepes 1 egg 1 cup flour Pinch salt 300 mls milk Mix all the ingredients together with a whisk until it is a smooth batter. Set aside to rest for 10 -15 minutes before heating a little oil or butter in a heavy based pan. Swirl approximately ¼ cup of the batter onto the hot…

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Vegetarian Sausage Roll

Ingredients 1 clove of garlic, finely chopped ½ brown onion, diced ½ leek, diced 1 carrot, grated 1 small zucchini, grated 1 cup pumpkin, grated 6 button mushrooms diced ¾ tsp dried thyme (or fresh chopped thyme leaves) 2/3 cup raw cashews, roughly chopped 1 cup breadcrumbs 2 eggs, lightly whisked Salt and pepper to…

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Sweet and Sour Vegetables

This dish is inspired after seeing Sachie Nomura demonstrate her sweet and sour chicken.  Her original dish didn’t have many vegetables so when I recreated I added a lot more.  And the consensus was it would have been just as good without the chicken.  So a little tweaking and here you go, a quick easy…

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Green Galette

This recipe was based on one I saw on Food52. While they used Swiss chard I used a mixture of chard (or Silverbeet), kale and leeks, but spinach, rocket and even broccoli would all work. 2 tablespoons olive oil ½ onion Salt to taste 2 cloves garlic 1 leek 1 bunch silverbeet, stems removed (about…

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Satay Vegetable Filo Parcels

(vegetarian, dairy free) Everyone loves satay and this easy sauce paired with seasonal crunchy vegetables is sure to be a hit.  For this recipe we wrap the vegetables in filo pastry but the mix can easily be made into a simple meal with the addition of rice or noodles. The vegetables you use are pretty…

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Broccoli & Orecchiette

Years ago I worked in a small Italian restaurant in Melbourne called Ecco. If I worked a lunch shift it came with the reward of sitting down to lunch with a couple of locals for often dishes that weren’t on the menu but were always delicious. The key was they were simple and rustic Italian…

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Twice Baked Goats Cheese Soufflé

If the thought of making a soufflé gives you cold sweats my advice is give it a go!  They are not nearly that hard just be prepared to sit and enjoy them straight away.  So my second suggestion and recommendation for a great, no stress dinner party entrée is a twice baked soufflé. This recipes…

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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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