Sous Vide Eggplant

This recipe is by Brad King from Falls Retreat in Waihi. 1kg eggplant sliced into 1cm slices sea salt Liberally salt a large flat tray and place eggplant, smaller round down. Sprinkle with more sea salt and leave for 2 hours. The salt will draw out moisture and also reduce bitterness, especially in older and…

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Pickled Beetroot, Labneh and Honeyed Walnut Tart

This beautiful light tart is perfect for autumn.  The cooler mornings and evenings in Autumn mean making pastry is easier than the humid summer days.  And with fresh walnuts now available along with gorgeous baby beets from your local Farmer’s Market this tart looks impressive and tastes great too.  Be warned though, good things take…

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Ratatouille

Ratatouille is a versatile sauce that makes the most of the produce in abundance in autumn. Serve as a wonderful meat-free meal over pasta or polenta or as an accompaniment to steak or chicken. Double, triple or quadruple the quantities and freeze in convenient portions for a quick dinner and a taste of summer throughout…

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Raw Coconut Macaroons

Photography: Tracie Heasman Makes 10, GF, DF, Vegan, Raw, Refined Sugar Free 2 cups coconut ½ cup maple syrup ½ cup yacon syrup 2 tbsp coconut oil, softened ¼ cup raw cacao pinch sea salt Place all the ingredients in a bowl and mix well. With clean wet hands roll into 10 large truffle sized…

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Ricotta and Tomato Galettes

  Store bought flaky pastry 250g ricotta 1 egg ½ tsp dried oregano pinch of salt ¼ cup grated Parmesan Tomatoes 1 egg, beaten Mix the ricotta, egg, oregano and Parmesan together with a pinch of salt. Cut the pastry into four squares (aprox 15cmx15cm), scoring a 1cm border around each. Divide the ricotta mixture…

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Healthy Blueberry and Banana Pancakes

Photography | Tracie Heasman Serves 2, Sugar Free These are super easy pancakes to make and perfect for the kids to learn. Using banana to sweeten them, along with some antioxidant packed blueberries they are also fairly healthy. If you want to make them even better for you, replace the self-raising flour with wholemeal flour and…

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Roast Garlic and Rocket Pesto Pasta

Serves 4, Vegetarian  |  Photography: Tracie Heasman This is great served warm as a side dish or cold with the addition of some cherry tomatoes making it a delicious salad perfect for lunch or your next BBQ. 1 bulb of garlic 125g packet of rocket zest of 1 and juice of 2 large lemons ½…

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Pearl Couscous, Courgette, Caper & Dill Salad

Recipe: Henry and Ted Cafe, Papamoa | vegan, nut free Easy, fresh, light and vibrant. Perfect with a side of anything. 2 cups pearl (Israeli) couscous, cooked off 1 courgette, grated ¼ cup dill, chopped 2 tbsp capers Dressing ¼ cup lemon juice 1 tbsp whole grain mustard ¼ cup olive oil 2 tsp garlic…

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Moroccan Sweet Potato Chickpea Salad

Recipe: Henry and Ted Cafe, Papamoa | GF, DF, Vegan, Nut free A little bit of fruity goodness with a hint of a spicy kick. 1 x 400g tin chickpeas, rinsed and drained 250g sweet potatoes peeled, diced and roasted until soft ½ red onion sliced 4 tbsp olive oil 2 tbsp orange juice 1…

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Carrot, Three Seed and Ginger Salad

Recipe: Henry and Ted Cafe, Papamoa | Vegan, GF, nut free and can be made paleo Easy, fast, tastes amazing! This makes a large salad – perfect if you are feeding a crowd or can easily be halved. 8 cups grated carrot 2 red onions, thinly sliced ½ cup tamari roasted pumpkin seeds 1 cup…

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