Mortadella Mousse
Recipe Vicki Ravlich-Horan Images Ashlee DeCaire Transport yourself to Northern Italy this summer with this Mortadella Mousse. On trend mortadella whipped with mascarpone makes for a tasty crostino topping, perfect with a glass of prosecco. 250g mortadella, rind removed ¼ cup Tatua mascarpone ⅓ cup grated Parmigiano-Reggiano cheese toast rounds for serving pistachios for garnish […]
Burcher Muesli
Recipe Vicki Ravlich-Horan, Images Ashlee DeCaires I love this recipe. I often double or triple it, making a week of easy, nutritious breakfasts. Made with Raglan Food Co Coconut Yoghurt means it is Vegan, Serves 2–3 1 cup rolled oats 1 tbsp pumpkin seeds 1 tbsp sunflower seeds 1 tbsp chia seeds 1 tbsp sliced […]
Last-Minute Fruitcake
Recipe and image by Julie Le Clerc This dairy-free fruitcake has wonderful flavour and is extra moist due to the use of oil instead of butter. The oil also gives the cake good texture which means, unlike classic fruitcakes, it cuts well, even when freshly made, making this a good last-minute option if you didn’t […]
Chook Chook Noodle Salad with Soy Eggs
Recipe and image by Fiona Hugues This salad has elements that take a little time to prepare but those bits keep in the fridge for longer so you can easily get organised a day or two before. The feature ingredient here behind the chook and eggs is cooling cucumber, as this dish packs some heat. […]
Cauliflower Pakora
Recipe by Vicki Ravlich-Horan, Images Ashlee DeCaires These wonderful fritters are a perfect snack with a beer. Gluten free, vegan and delicious, they will satisfy everyone! Add some fresh curry leaves to the deep frying oil for added flavour and a crispy delicious garnish. I served them with Jenny’s Kitchen tamarind sauce mixed with a […]
Afgans
Recipe Vicki Ravlich-Horan This recipe hails from my London days. I worked nights so would often bake during the day and leave my flatmates with a treat when they got home. Unlike most Afghan recipes which require you to cream the butter and sugar, mine is a one pot wonder. It’s also an easy recipe […]
Polenta Porridge with Roasted Strawberry + Rhubarb Compote
Recipe and images by Emma Galloway A lovely gluten-free porridge for when you’re craving something bright and fresh, but also warm and comforting. To make this dairy-free, use a plant-based milk and coconut yoghurt in place of the crème fraîche. Use maple syrup and it’s also vegan. Serves 2 125g trimmed rhubarb, cut into 2cm […]
Buckwheat Blini with Quick Pickled Beetroot
Recipe and image by Kathy Paterson It’s best not to skimp on the sour cream – it adds great mouthfeel. You could also pop pieces of sliced smoked salmon under the pickle to make it more substantial. When I’m working with active dried yeast, I heat the milk until very warm, but not too hot, […]
Roast Vegetable Salad with Crispy Chickpeas and Herbed Yoghurt Dressing
Recipes by Vicki Ravlich-Horan, Images by Ashlee DeCaires A roast vegetable salad is the perfect solution in spring when you are hankering for a salad but the price of cucumber and tomatoes can still be up there. Below are the veg I love to use, but tweak it to what you have, like or what’s […]
Succulent Prawns Doused in Lemon Herb Butter
recipes & images by Kathy Paterson If you have a jar of preserved lemons in your fridge, add a teaspoon of finely chopped preserved lemon into the butter mixture to up the flavour stakes. Serves 6–8 75g butter, softened 1 clove garlic, crushed 1 tbsp chopped flat leaf parsley 1 tbsp chopped dill ½ tsp […]