Cherry Tomato Tart with a Parmesan Crust

Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson 200g flour 125g butter, cold, cut into cubes 1 egg salt 1 tbsp cold water ½ cup fresh parmesan, grated In a food processor add the flour, parmesan, salt, butter and pulse to mix. Add the egg and pulse till it just comes together, adding…

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Creamy Parsnip ‘Risotto’ with Mushrooms

Recipe: Extracted from Wholehearted by Kelly Gibney, Beatnik Publishing, RRP $49.99, beatnikshop.com 5 medium parsnips 3 medium garlic cloves, finely diced 1 small onion or 1 leek, finely diced 1½ cups (375ml) vegetable stock 1 tbsp fresh thyme leaves 500g Portobello or Swiss brown mushrooms, sliced ½ cup (125ml) pouring cream (could use additional stock…

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Spinach and Ricotta Crepes

Recipe and photography: Vicki Ravlich-Horan 1-2 tbsp butter 150g spinach 2 eggs 1¼ cups milk 2 cups flour pinch salt 1-2 cups rocket, chopped handful of chopped basil 1 cup zucchini, grated and liquid squeezed out 1 cup of grated Parmesan Melt the butter in a pan then add the spinach. If using baby spinach…

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Zucchini Bhaji

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Vegan, Gluten Free When we eat Indian, onion bhajis are a must and Little India make the best! My version includes zucchini and I have found that by spiralising the zucchini as opposed to grating it helps the zucchini to match the onion. 300g zucchini, spiralised or grated…

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Baked Camembert with Blueberry Chutney

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires A little retro but oh so nice! 1 whole Camembert flaky pastry Blueberry Country Chutney 1 egg Heat the oven to 200°C. Using a saucer as a template, cut out a round of pastry. Place the whole Camembert on top of this and top with 3-4 tbsp of…

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Zucchini Dumplings in a Rich Tomato Sauce

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Vegetarian ½ onion 1 garlic clove 500g ricotta 75g feta 2 eggs 1 cup breadcrumbs (use gluten free crumbs to make this gluten free) ¼ cup grated Parmesan ½ cup basil 3 cups zucchini, grated Sprinkle the zucchini with 1 tsp of salt and allow to stand for…

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Beetroot Burgers

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Serves 4 | Vegan, Gluten Free 1 x 400g tin kidney beans, drained and rinsed 1 medium beetroot, peeled and grated (approx 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1…

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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 1…

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Black Bean and Corn Mex-inspired Pizza

Recipe supplied by: Farrah’s Mexican Range Farrah’s Burrito Tortillas refried beans black pinto beans corn kernels crushed tomatoes mozzarella goats cheese sliced jalapenos Pre-heat oven to 180°C. Spread crushed tomatoes over the tortilla and sprinkle lightly with mozzarella. Next lay the second tortilla on top and spread with refried beans and top with griddled corn,…

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