Roast Baby Leek, Butternut Squash and Three Cheese Tart

Recipe and photography: Vicki Ravlich-Horan This beautiful tart is a perfect Autumn dish. Feel free to replace the hazelnuts with walnuts. Hazelnut and Parmesan Pastry ½ cup hazelnuts ½ cup wholemeal flour 1 cup flour 150g butter, cold ¼ cup grated Parmesan ½ tsp salt 1/8th cup cold water Place the hazelnuts into a food processor…

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Char-grilled Vegetable Burritos

4 large round wraps 1 eggplant 2 capsicums 1 large or 2 medium zucchini 2 cups rocket pesto or tomato chutney fresh baby mozzarella Slice the eggplant and zucchini into ¼cm thick slices and char-grill. Halve the capsicums, remove the seeds and membranes and char-grill. Spread pesto or chutney in the centre of each wrap. Place a…

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Mushroom, Leek and Gorgonzola Strata

Like a savoury bread and butter pudding a Strata is a great way to use up old bread as well as many of the veg lurking at the bottom of your veggie bin. This version combines mushrooms, leek and sharp Gorgonzola. butter or oil of your choice 1 leek 400g mushrooms 2 cloves garlic 6-8…

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Tomatoes, Beans and Paneer

Vegetarian, Gluten Free | Serves 2 This is a great dish when you have surplus tomatoes but will work equally well with tinned tomatoes, just shorten the cooking time. Likewise frozen beans can be used although will only need 2-3 minutes cooking. I am a wuss when it comes to chilli so didn’t add any. If,…

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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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