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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Polenta and Mozzarella Balls

2 cups of good quality vegetable stock 2 cups milk 250g instant polenta* 1 cup grated Parmesan salt oil baby mozzarella balls (Ciliegine**) Bring the milk and stock to a simmer, then carefully whisk in the polenta. Stir continuously for 2–3 minutes until thick. Stir in the Parmesan and check for seasoning. Depending on the…

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Potato and Bean Salad with Lemon Turmeric Dressing

Recipe: Megan Priscott | Photography: Brydie Thompson If you don’t have potato and beans growing in your garden, borrow without asking from your parents or in-laws (elderly parents are the best to do this as they go to bed at 9pm so you don’t have to wear a balaclava), or consider orchestrating a swap with the…

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Potato Hash with Mushrooms and Asparagus

Recipe & Images: 5+ A Day Serves 4  1 bunch asparagus, ends cut off, slice into 4cm pieces 2 handfuls mushrooms, wiped clean and thinly sliced 1 capsicum, cut into small pieces 4 potatoes (we used a mix), cut into small cubes 1 brown onion, diced 4 eggs to serve on top (optional) 2 cloves…

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Pumpkin Risotto Cakes

Turn a great risotto into another meal. Double the recipe and serve pumpkin risotto one night as a side and then use the rest the next night to make risotto cakes.

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Pumpkin Spinach & Ricotta Cannelloni

This also makes a great lasagne. 4 cups pumpkin, peeled & chopped 2 onions – diced 3 cloves of garlic – crushed 150 g feta 500g ricotta 4 big handfuls of baby spinach 3 cups tomato pasata 1 packet of fresh lasagne sheets Grated cheese (I used cheddar & parmesan) Drizzle the pumpkin with some…

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Pumpkin Tart

To make the pastry, place the flour in a food processor along with the chopped cold butter. Process until you get a fine bread crumb texture. With the motor running add 3 Tablespoons of cold water continue to process until the mixture comes together.

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PUMPKIN, SPINACH AND RICOTTA CANNELLONI

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This quirky looking dish uses the pumpkin as cannelloni tubes which means it’s gluten free. To get the thin strips of pumpkin, I used a mandoline (The Scullery in Hamilton have a great range), (The Gilded Edge in Mount Maunganui have a great range), but be warned, mandolines…

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Pumpkin, Spinach, Ginger & Tofu Curry

Revive have 2 fabulous cafes in Auckland (Lorne St and Fort St). What sets Revive apart from most cafes is they serve healthy vegetarian meals. With a wonderful salad bar, healthy hot meals and smoothies all served in a relaxed and friendly environment hter eis little wonder the queues are often out the door.

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