Thursday, 29 October 2015

Carrot Salad

grated carrots
lemon juice
salt & pepper

Optional: sunflower seeds, nuts, etc

Combine all ingredients in a bowl and mix well.

Saturday, 24 October 2015

Roast Lamb With Scalloped Potato And Onion


1 leg of lamb (about 2kg)
2 large garlic cloves, cut into slivers
1 lemon, sliced
4 large potatoes, peeled, thinly sliced
3 sweet potatoes, peeled, sliced
2 large onions, thinly sliced
8 sprigs thyme, leaves picked
500ml chicken stock
40g macro organic salted butter, diced
steamed green beans, to serve
gravy, to serve (optional)
Preheat oven to 200°c. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices.
Layer potato, sweet potato and onion in a large roasting pan, seasoning each layer with thyme leaves, salt and pepper, and finishing with potato. Pour over stock and press down lightly. Dot with butter. Place on a low shelf in oven.
Place lamb directly on oven rack above the roasting pan. Roast for 1½ hours or until vegetables are tender and golden.
Remove lamb from the oven, then transfer to a plate and cover loosely with foil. Set aside for 15 minutes to rest.
Slice the lamb and serve with the roasted vegetables, steamed green beans and gravy, if using.
tips:Cooking the lamb on the oven rack allows the heat to circulate more evenly and the juices to drip onto the vegies cooking below.

Thursday, 22 October 2015

Beet Bread


3/4 cup warm water
1 1/2 cups raw beet puree (about 2 1/2 peeled medium beets)*
3 1/2 cups unbleached all-purpose flour
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
2 1/4 teaspoons active dry yeast

Go here for the rest.

Wednesday, 21 October 2015

Chocolate Dump-It Cake

2cups sugar
4ounces unsweetened chocolate
1stick unsalted butter, plus more for greasing the pan
2cups all-purpose flour, plus more for dusting the pan
2teaspoons baking soda
1teaspoon baking powder
1teaspoon salt
1cup milk
1teaspoon cider vinegar
1teaspoon vanilla
1 ½cups Nestle's semisweet-chocolate chips
1 ½cups sour cream, at room temperature

Go here for the rest.

White Bean and Roasted Garlic Dip

4 tablespoonsextra-virgin olive oil, divided
2 whole garlic heads
2 (16-ounce) cans canellini beans or other white beans
1/4 cupfresh lemon juice
1/4 teaspoonsalt
1/4 teaspoonwhite pepper
1/4 cupfresh flat-leaf parsley leaves for garnish

Go here for the rest.

Mushroom and Taleggio macaroni cheese

20g dried mixed forest mushrooms
2/3 cup boiling water
375g orecchiette (or other short pasta)
65g butter
2 tablespoons plain flour
1 cup milk
200g brown mushrooms, chopped
2 teaspoons fresh thyme leaves, plus extra to serve
150g taleggio, diced (see Note)
50g stale sourdough bread, finely chopped
3 teaspoons extra-virgin olive oil

*** Taleggio is an Italian washed rind cheese. It has a strong aroma but a mild taste. There is no need to discard the rind as it will impart flavour. You could replace the taleggio with another washed rind cheese ***

Go here for the rest.

Falafel Salad

Tahini Dressing

1/3 cup tahini (sesame seed paste)
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, peeled
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt


1 bunch flat leaf parsley
1 bunch cilantro
1 (19 oz.) can chickpeas
1/2 cup uncooked bulgur
2 small (3/4 lb.) tomatoes

Go here for the rest.