Kapiti Tuteremoana Cheddar Spinach Pasta Bake

Recipe: Fonterra Culinary Olympic Team 2016 You will need a little melted butter and about two tablespoons of dry breadcrumbs to coat the ovenproof dish. Serves 4 100g pasta, such as dried penne 250g spinach, any tough stalks removed 300ml Anchor full cream milk 1 bay leaf 1 slice onion 50g Anchor butter 50g plain flour…

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Vicki’s Risotto

I always have Arborio rice in the cupboard so I can whip up a risotto in 20 minutes and have either a complete meal or hearty side dish.  A risotto is a great way to use whatever veg you have on hand from pumpkin to mushrooms, asparagus to frozen peas. 1 cup Arborio rice olive…

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Raw Asparagus Salad with Avocado Dressing

Raw, vegan, gluten free 20 large asparagus spears 1 ripe avocado ⅓ cup lemon juice ⅓ cup extra virgin olive oil 3 tbsp toasted pine nuts 3 tbsp currants Using a vegetable peeler turn the asparagus into thin strips. Make the dressing by placing the avocado, lemon juice and olive oil together in a small…

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Moroccan Pumpkin Parcels

Recipe and photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil…

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Spaghetti with Broccolini, Spinach and Rocket Pesto

Recipe and photography: Vicki Ravlich-Horan 100g dried spaghetti 20g butter 1 garlic clove, finely chopped 120g packet baby spinach 200g broccolini 100g feta ½ portion Rocket Pesto (see recipe below) Toasted almonds to garnish Fill a large pot with water and bring to the boil. Salt generously and add the pasta. In a pan melt…

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Raw Winter Salad with Mandarins and Almonds

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Background shot on Carrera Marble laminate from Laminex New Zealand Serves 4 | Gluten Free, Egg Free, Grain Free (can be Vegetarian) Hate Brussels sprouts? It’s time to give them another go and this salad is perfect. Thinly sliced and raw, they have a milder flavour than the sulphurous…

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Pesto Chickpea Soup

Recipe: Rosie Palmer from Henry & Ted Cafe | Photography: Brydie Thompson Gluten Free, Grain Free, Vegetarian 3 tbsp olive oil 2 stalks celery, diced 2 carrots, diced 1 onion, diced salt and pepper to season 2 tbsp tomato paste 6 cups vegetable broth 300g green beans, halved 400g chickpeas soaked, cooked, drained, rinsed, or…

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Classic Cauliflower Dishes

Recipes: Vicki Ravlich-Horan | Photography: Brydie Thompson This winter kale has a rival. The new darling of the vege world is the humble cauliflower. No longer maligned to an over-boiled side dish that has to be served with lashings of cheese sauce for anyone to enjoy, cauliflower is now taking centre stage as the key…

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Indian Spiced Chickpea Salad

Recipe: Pluto Juice & Salad Bar, Tauranga | Photography: Brydie Thompson Vegetarian, Gluten Free, Grain Free, Egg Free, Nut Free 4 tbsp oil 1 onion, diced 2 tbsp yellow mustard seeds 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp curry powder 2 x 400g tins chickpeas, drained and rinsed ½ cup natural yoghurt…

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