Baked Ricotta with Tomato Salsa

I love ricotta! It is such a handy ingreditent to have on hand. Baked ricotta is great chopped up in salads, my personal favourite is a roast pumpkin, ricotta and baby spinach salad with sundried tomatoes.

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Baked Pumpkin, Leek and Lemon Risotto

Food Styling: Charley Chop Chop Photography Shannon Schnittker Recipe extract: Charley Chop Chop Shares Her Culinary Magic  1 leek, chopped grated zest of 1 lemon 350g chopped pumpkin 1 cup arborio rice 2½ cups vegetable stock 60g butter ½ cup grated parmesan 1 cup frozen peas cracked black pepper and salt to taste Pre-heat your oven…

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BAKED FETTA

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 2–3 cups cherry tomatoes 1 red onion, sliced into thin wedges ½ cup kalamata olives, stoned ½ a sourdough baguette, torn into pieces 250g fetta cheese large handful of fresh basil extra virgin olive oil Scatter the tomatoes, onion, olives and sourdough in a baking dish.  Break up…

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Baked Camembert with Blueberry Chutney

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires A little retro but oh so nice! 1 whole Camembert flaky pastry Blueberry Country Chutney 1 egg Heat the oven to 200°C. Using a saucer as a template, cut out a round of pastry. Place the whole Camembert on top of this and top with 3-4 tbsp of…

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BABY KALE, ZUCCHINI & GREEN BEAN SALAD

Photography: Ashlee deCaires Leith from the Red Barn illustrates a salad doesn’t have to have lettuce and tomato. The pomegranate seeds add a burst of colour and flavour which pair beautifully with the award winning Meyer cheese. 250g blanched green beans 2 small zucchinis 1-2 cups baby kale leaves 25g shaved vintage Meyer Gouda ⅓…

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Baby Carrot Biryani

When researching for this recipe I was surprised to find that a vegetable biryani is not common. I found this surprising because when I backpacked through Rajasthan (nearly 20 years ago!) this was my staple dinner. Much of Rajasthan is vegetarian but the real reason I enjoyed a regular biryani was because this tasty dish…

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Avocado Noodle Salad with Gochujang Dressing

Recipe & photography: Emma Galloway Perfectly ripe avocado, slippery noodles and fresh herbs pair perfectly with a spicy sesame oil-laced dressing made using Korean gochujang paste. You’ll find thin dried rice noodles at Asian supermarkets, along with the gochujang paste and toasted sesame oil too. If you eat gluten-free, make sure you check the ingredients…

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Asparagus, Leek and Goat’s Cheese Tart

1 cup flour 100g cold butter, chopped 125g sour cream ½ leek, finely chopped ½ onion, finely chopped 1 garlic clove, crushed 1 Tblspn extra virgin olive oil 1 bunch of asparagus, trimmed 2 eggs ¼ cup milk 100g goat’s cheese or feta ¼ cup grated Parmesan cheese Salt & Pepper To make the pastry…

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Asparagus, Kumara and Potato Au Gratin

Recipe & Images: 5+ A Day Serves 2 mains or 4-6 sides 1 large kūmara, washed and peeled 1 large potato, washed and peeled bunch asparagus spears, cut into three 1 onion, finely sliced 2 cloves garlic, finely chopped drizzle olive oil salt and pepper to taste ¼ cup dried kawakawa 1 tbsp flour 1…

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Asparagus Risotto

Risotto are so versatile and a lot easier and quicker than most people think.  Serve as a complete meal or as a side dish.  You can even make risotto cakes out of left over risotto by shaping into patties and then frying.  This version makes the best of fresh asparagus but you can add in…

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