Thursday, 29 October 2015

Carrot Salad


grated carrots
lemon juice
oil
sultanas
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




Ingredients

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






Ingredients

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
2eggs
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 ***

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Falafel Salad






TAHINI DRESSING
 •⅓ cup tahini (sesame seed paste) $1.08
 •⅓ cup water $0.00
 •¼ cup lemon juice $0.18
 •2 cloves garlic, peeled $0.16
 •½ tsp cumin $0.05
 •¼ tsp cayenne pepper $0.03
 •½ tsp salt $0.02

SALAD
 •1 bunch flat leaf parsley $0.89
 •1 bunch cilantro $0.85
 •1 (19 oz.) can chickpeas $1.50
 •½ cup uncooked bulgur $0.77
 •2 small (3/4 lb.) tomatoes $0.75


Go here for the rest.