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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Eggplant Parmigiana

This is a gorgeous dish perfect for this time of year with an abundance of eggplants, tomato and even basil.  It may seem bizarre but although vegetarian this is a really meaty dish so perfect for people who still need convincing that a meal can be complete without meat. Serves 4 2 eggplants 2 Tblspns…

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Ricotta stuffed Zucchini Flowers with tomato sauce

  Zucchini flowers are a true delicacy of summer.  Sadly in New Zealand it’s rare to find them for sale, mainly because freshness is key and they are best used the day they are picked. Some varieties are better than others in producing flowers that last.  This year my yellow zucchini is just covered in…

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Mushroom Wellington

  This is a great special occasion dish and would be wonderful for Christmas for any vegetarian. The original recipe comes from The Cranks Bible by Nadine Abensur. If you are into vegetarian food I can’t recommend this book enough. It’s not one of those “food porn” recipe books full of delicious looking photos, instead…

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Noodle Salad

This was one of our most popular salads in the café and I am always asked by the family to bring it when we have a BBQ.  The problem is I have lost the original recipe!  We use to make it in such large quantities we would make a huge amount of the dressing and…

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Raw Energy Salad

Gluten free, vegetarian and mainly raw, this salad ticks a lot of the boxes! 1-2 beetroot 1-2 carrots 3 cups baby spinach (or rocket) 1 cup of Broad beans (blanched and peeled) or Edamame (soy beans)* 1/2 red onion 1 cup sprouts or micro greens 1/2 cup pumpkin seeds or walnuts toasted Fetta Peel the…

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Asparagus Risotto

Risotto are so versatile and a lot easier and quicker than most people think.  Serve as a complete meal or as a side dish.  You can even make risotto cakes out of left over risotto by shaping into patties and then frying.  This version makes the best of fresh asparagus but you can add in…

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