Wild Mushroom, Black Garlic and Halloumi Toast

People often ask my husband about the amazing dinners he must get. The truth is we often have toast and this recipe is a great example how you can whip up a nutritional and delicious dinner of toast. Per person you will need: 2 heaped cups of sliced mushrooms* 25g butter 1 black garlic clove chopped…

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Cheese and Onion Sausages

Serves 4, Vegetarian These frugal vegetarian sausages originated in Wales during the second world war when meat was scarce. The key to making them tasty is a flavoursome, sharp cheese. 3½ cups Panko breadcrumbs 2 spring onions, finely chopped ¼ cup parsley, finely chopped 2 tbsp fresh thyme, finely chopped 1½ cups grated cheese 3 eggs…

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Cheese and Vegetable Galettes

Serves 4-6 These simple vegetarian galettes look impressive but are so simple to make. Perfect for lunch they are just as nice cold in the lunch box. Or make them slightly bigger for an easy dinner. ½ onion, sliced 3 cups chopped vegetables (leek, cauliflower, broccoli, zucchini, corn …) 200g Tatua Cheese Sauce 2 sheets of ready…

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Mushroom, Kale and Ricotta Tart

Mushrooms give this dish a real “meatiness”. While kale is touted as the super green of the minute, so surely baby kale is even better! 75g butter 1 onion 3 cloves garlic 500g mushrooms* 125g packet of baby kale** 500g ricotta 2 eggs 25g grated Parmesan 5 sheets filo pastry Melt 50g butter in a…

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Spring Salad with a Chipotle Mayonnaise

Recipe – Megan Coupland, Red Kitchen   Photography – Tracie Heasman 1kg asparagus 1 large avocado, peeled and cut in cubes Cherry tomatoes, assortment of what’s available 8 small artichoke hearts 2 small cos, chopped approx. 2cm Cut the asparagus into 4cm lengths and blanch but keep them crunchy. Cut tomatoes and artichokes in half.…

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Broccoli, Courgette Spaghetti

Recipe Megan Coupland of Red Kitchen Photography Tracie Heasman This can be a main meal with real spaghetti, but because I love it so much, I have transformed it into a salad. 2 large courgettes (not marrows) ½ cup olive oil 1 head broccoli 6 cloves garlic, crushed Pinch dried chilli 1 cup vegetable stock…

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Green Pea Ravioli with Crème Fraiche

(Serves 4) Making home-made ravioli becomes a whole lot easier when you have my simple cheat on hand. Keep a packet of wonton or dumpling wrappers in the freezer and you will always be able to whip up a batch of ravioli. You can pick up a packet of 100 dumpling or wonton wrappers for…

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Asian Salad with Chilli Lime Peanut Topping

Recipe Megan Coupland of Red Kitchen Photography Tracie Heasman We make this salad daily at Red Kitchen on a bed of rice noodles. It is fresh and versatile using veges from the garden and you can sprout your own organic mung beans in three days. 1 grated carrot ½ cup mung beans 3 tbsp toasted…

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Pea Puffs

(makes approx 24) Vegetarian 1 cup peas, fresh or frozen 1 cup cottage cheese ½ onion 1 garlic clove ½ tsp chilli 1 tsp cumin 1 tsp garam masala Fresh coriander, chopped Salt 24 wonton or dumpling wrappers Oil for deep frying Bring a large pot of salted water to the boil, add the peas and…

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Mushroom and Spinach Cheese Bake

Serves 4-6 This easy one dish meal is super quick to put together and will have the whole family coming back for more. 3 cups pasta 1 cup vegetable stock 1 cup water 2x 200g packet Tatua Cheese Sauce 1 bay leaf 3-4 cups sliced mushrooms 100g spinach Place the pasta in a large (approx…

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