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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Chickpea Curry

This vegetarian curry actually has very little vegetable content so either serve with a fresh salad or add in some blanched or frozen vegetables just before serving (green beans or peas are perfect).  A wimp when it comes to spice this is up there in the heat stakes for me, but this has a lot…

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Pea & Halloumi Fritters

(Serves 4) Vegetarian These simple fritters are based on my favourite corn fritter recipe from our Nourish Cookbook. 2½ cups of peas ½ red onion 1 cup self-raising flour 2 eggs Salt and pepper 200g halloumi, chopped Fresh coriander and/or parsley Oil Bring a large pot of salted water to the boil, add the peas…

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Buckwheat Pasta

Recipe courtesy Megan Priscott, Red Kitchen, Te Awamutu; Photography by Tracie Heasman Buckwheat and Bowties with Caramelised Onions and Watercress (Gangster Buckwheat) 2 tbsp canola oil 1 cup roasted buckwheat 1 large egg 2 cups good strong vegetable stock 175g farfalle pasta, cooked and cooled ¼ cup olive oil 2½ cups sliced onion 2 cups watercress…

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Farro Soup

Farro is a fabulous grain originating from the Italian mountain regions of Tuscany and Abruzzi. It is often offered in the Refugios (a mountain hut run by Italian families for hikers, climbers and lost people, similar to a DOC hut, but offering food). Many recipes you come across for farro are Italian inspired, and for…

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