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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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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Moroccan Pumpkin Parcels

Recipe and Photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil 1…

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Moroccan Pumpkin Parcels

Recipe and photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil…

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Miso Potatoes

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson If you haven’t tried these moreish potatoes you’ve been missing out! 2 large Agria potatoes or 2 cups baby (gourmet) potatoes 1 cup aioli or mayonnaise 1 tsp miso paste ½ cup grated Pecorino cheese (or Grana Padano) 1 spring onion extra virgin olive oil…

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Mexican Slaw

  This is the perfect spicy fresh coleslaw to load on top of your summer veggie burgers.  Alison Mawer created this recipe.  She has a fantastic blog Pease Pudding Ingredients Serves 8 burgers easily 1/2 white cabbage (or 1/4 of each red and white), outer leaves and core removed 6-8 large radish small bunch fresh…

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Mex Bowl with Coconut Avocado Mousse

Recipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com Serves 4 1 cauliflower 1 broccoli 1 red capsicum, finely chopped 12 cherry tomatoes, diced ¾ cup corn kernels ⅓ cup diced red onion ½ cup roughly chopped coriander leaves 1 tsp Himalayan sea salt 1 tsp freshly ground black pepper Dressing…

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Maghmour – Lebanese Eggplant and Chickpea Stew

Recipe: Home Kitchen – Adapted by Amber Bremner | Photography: Amber Bremner Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some…

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Macadamia Cheese and Caramelised Onion Tarts

Recipe: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99 | Photographs by Sally Greer Makes 4 tarts Tart Cases 2 cups gluten-free oats 2 cups cashews ½ shallot, peeled and chopped 3 tbsp filtered water 3 tbsp extra virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper Caramelised Onion ½ red…

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Mac n Cheese

This is always a crowd pleaser and just as good the next day.  Mum use to add sliced boiled eggs into her Mac n Cheese when we were kids making it an even hearty meal.  While perfectly fine without, some added bacon is also nice, simply add it in when cooking the onion and leeks.…

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