Meal of the day, healthy meals, creative dish of the day, let’s go!!!

ROSEMARY, CARAMELISED ONION & HAM

/in , , /by

Serves 4–6

INGREDIENTS

For the Focaccia Dough

11⁄2 cups (375 ml) lukewarm water

10 g instant dried yeast (1 packet)

1 tsp sugar

11⁄2 tsp salt

3 tbsp olive oil, plus extra for drizzling

31⁄2 cups (500 g) plain flour

For the Topping

2 medium onions, thinly sliced

1 tbsp olive oil

2 sprigs fresh rosemary, leaves picked

100 g ham, torn or chopped into bite-sized pieces

Flaky sea salt, for finishing

METHOD

  1. Make the Dough
    In a large bowl, combine the lukewarm water, yeast, and sugar. Leave for 5 minutes until foamy.
    Stir in the salt and olive oil.
    Add the flour and mix until a sticky dough forms.
    Knead for 8–10 minutes until smooth and elastic.
    Place the dough in a lightly oiled bowl, cover, and leave to rise for 1 hour or until doubled in size.
  2. Caramelise the Onions
    Heat the olive oil in a pan over medium-low heat.
    Add the onions and cook slowly for 20–25 minutes, stirring occasionally, until golden, soft, and caramelised.
    Allow to cool slightly.
  3. Shape the Focaccia
    Generously oil a baking tray or rectangular baking dish.
    Transfer the dough to the tray and gently stretch it to fit.
    Cover and allow to rise for another 30 minutes.
    Using your fingertips, press deep dimples all over the surface of the dough.
  4. Add the Toppings
  5. Bake
  6. Scatter over the caramelised onions, rosemary leaves, and ham.
  7. Drizzle generously with olive oil.
  8. Finish with a sprinkle of flaky sea salt.
  9. Bake at 220°C for 20–25 minutes until golden brown and crisp around the edges.
  10. Remove from the oven and drizzle with a little extra olive oil if desired.
  11. To Serve
  12. Serve warm as part of a sharing board, alongside soups, salads, or simply torn apart and enjoyed fresh from the oven.

 

MARRY ME CHICKPEAS

/in , , , , /by

INGREDIENTS

2 tbsp olive oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 tsp dried oregano

1 tsp dried thyme

1⁄2 tsp chilli flakes (adjust to taste)

1 tsp paprika

2 tbsp tomato paste

250 ml vegetable stock

1 × 400 ml can coconut milk

2 × 400 g cans chickpeas, drained and rinsed

Salt and black pepper, to taste

1⁄4 cup fresh basil, torn

To Serve

Fresh crusty bread, toasted

METHOD

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onion and cook for 6–8 minutes until softened and lightly golden.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the oregano, thyme, chilli flakes, paprika, and tomato paste. Cook for 1–2 minutes to toast the spices and deepen the flavour.
  5. Pour in the vegetable stock and stir until combined.
  6. Add the coconut milk and chickpeas and bring to a gentle simmer.
  7. Cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
  8. Season with salt and black pepper to taste.
  9. Stir through the fresh basil just before serving.
    To Serve
  10. Ladle the chickpeas into bowls and serve with warm crusty bread for dipping.

EARL GREY LAVENDER SCONES

/in , , /by

INGREDIENTS

  • 2 cups self-raising flour
  • 1⁄4 tsp salt
  • 1⁄4 cup castor sugar
  • 1⁄2 cup cold butter (cubed)
  • 1 Tbls dried lavender (lightly crushed)
  • 2 Earl Grey tea bags
  • 3⁄4 cup warm milk
  • 1 egg

METHOD:

  1. Warm the milk (don’t boil). Add Earl Grey teabags, let steep for 5–10 minutes.
  2. Remove tea bags and leave milk to cool slightly.
  3. In a large bowl, mix flour, salt, sugar and lavender.
  4. Rub cold butter into flour until it looks like breadcrumbs.
  5. Whisk egg into the cooled tea milk
  6. Add to dry ingredients and mix gently into a soft dough. Don’t overmix.
  7. Turn onto a floured surface. Pat to about 2–3 cm thick
  8. Cut into triangles.
  9. Place on a tray, brush tops with a little milk.
  10. Bake at 180°C for 15–18 minutes until golden.
  11. To make a glaze: Mix 1⁄2 cup icing sugar and 1Tbls cooled Earl Grey tea.
  12. Drizzle over cooled scones.
  13. Garnish with edible flowers or lavender leaves.

 

LEMONY PESTO PASTA CHICKEN

/in , /by

INGREDIENTS:

500g penne pasta, boiled till al denté
4 chicken breasts, cut into strips
Olive oil
1 onion, sliced
1 Tbls grated ginger
3 cloves garlic, finely chopped
1 Tbls Chinese spice
1 tsp paprika
100g pesto
100g cherry tomatoes, sliced in half
100g stock
50g fresh cream
1 lemon

METHOD:

In a pan, brown the chicken breasts, and set aside.
In the same pan, sauté onion, garlic and ginger for 1-2 minutes.
Add in the spices and cherry tomatoes and fry for another minute.
Add pesto, stock and cream and simmer for 2-3 minutes.
Add back the chicken. Throw in the cooked pasta and toss until well coated.
Adjust seasoning. Sprinkle with some lemon juice and garnish with coriander.

SEED BREAD TOAST WITH AVO & POACHED EGG

/in , , /by

INGREDIENTS

1 avocado
1 tsp lemon juice
salt & pepper
4 slices sesame bread, toasted
2 tomatoes, sliced
1 cup rocket leaves
olive oil, for drizzling
1 Tbls white wine vinegar
4 large eggs

METHOD

  1. In a medium pan, bring water to a simmer, add vinegar. Stir the water to make a vacuum in the center, Slowly break an egg into the center of the water.
  2. Cook egg for 1-2 minutes or to your preferred done-ness. Remove egg with a slotted spoon.
  3. Repeat process until all the eggs are cooked.
  4. Mash avo with some lemon juice. Season with salt& pepper.
  5. Spread avo onto toast, top with tomato and rocket leaves.
  6. Drizzle with oil. Top with a poached egg. Season and serve immediately.
  7. Drizzle with balsamic reduction (optional).

 

FRIED FISH IN SEASONED BATTER

/in , /by

1 cup self-raising flour
1 Tbls fish spice
1 cup soda water
oil, for deep-frying
4 fish fillets

Combine flour and fish spice. Make a well in the center and add soda water. Stir to combine.
Heat oil to 190 degrees C. in a large pan Season the fish with salt & pepper, dip into the batter til evenly coated. Deep-fry for 3-4 minutes or until golden brown.
Serve with hot chips and dip.

 

CHICKEN PARMESAN STUFFED MUSHROOMS

/in , /by

4 porobello mushrooms, wiped clean
300g chicken breast, cooked and shredded
3/4 cup marinara sauce
1/4 cup Parmesan cheese
1/3 cup mozzarella cheese

Pre-heat oven to 200 degrees C.Remove stems from mushroom. Place mushroom on prepared
baking trays.
In a small bowl, mix the chicken, marinara sauce and Parmesan
cheese together. Spoon evenly into the mushroom. Sprinkle with mozzarella cheese.
Bake in the oven for about 12-15 minutes till cheese has melted.

 

 

ROOIBOS MOJITO

/in , /by
2 Tbls @laagerrooibostea Citrus & Ginger syrup:
2 cups water
6 teabags citrus & ginger LaagerRooibos
2 cups castor sugar
1 cup @laagerrooibostea Citrus & Ginger ice cubes :
1 cup boiling water
2 teabags citrus & ginger LaagerRooibos
Handful of fresh mint
1 cup tonic water
1 lime, quartered
To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave syrup to cool.
To make ice cubes: Pour boiling water over teabags. Leave to brew for about 5-7 minutes.
Leave to cool down completely.
This should fill one whole ice tray (12 blocks).
Freeze until completely frozen.
In a tall glass, add the ice, syrup, the mint and lime. Muddle with a spoon until glass is icy.
Add more ice if needed. Top with tonic water and garnish with more mint.

Cranberry and Rosemary Pavlova

/in , /by

Serves: 6-8
Prep time: 1h30-2hrs

never be too intimidated making meringues, it’s really not that bad and if you really want to know if you whipped your egg whites properly, place the bowl over your head and if the egg whites fall on you, it wasn’t whipped really well. Try again.

Meringue ingredients:
6 Egg Whites
1 1/2 C Castor Sugar
2 tsp Corn Starch
1/2 Tbs Lemon Juice
1/2 Tbs Vanilla Extract

Preheat oven to 180 degrees celsius. Line a baking sheet with baking paper. Draw a 4 inch circle with a pencil on the baking paper.
In a mixer, beat egg whites until foamy, gradually add sugar. Whisk on high speed for 6-7 mins until stiff and glossy.
Add lemon juice and vanilla. Sift in corn starch and whisk until blended.
Transfer meringue onto baking paper inside the circle.
Bake for 1hr30 mins, then turn the oven off and with the door closed, leave the meringue in the oven overnight to cool completely. Remove from the oven and cover using cling wrap and leave to rest.

Cranberry Mascarpone Cream ingredients:
1/2 C Cranberries
1/3 C Pomegranate Rubies
1 Tbs Castor Sugar
1/2 C Apple Juice
1 C Whipping Cream
1/2 C Mascarpone Cheese
1 tsp Vanilla Extract
Rosemary Springs and Pomegranate Rubies to garnish

In a saucepan, combine cranberries, pomegranate, sugar and apple juice and bring to a boil. Stir until the mixture has thickened. Pulse in a blender until smooth and strain the mixture into a jug. Leave to cool completely.
In a bowl, beat the cream, mascarpone and vanilla for 3 mins until soft peaks.
Fold the cream with the cooled cranberry mixture.

Topping:
1/3 C Cranberries
1/2 C Sugar and 3 Tbs extra
1/2 C Water

Boil water with 1/2 cup sugar until the sugar has dissolved. Leave to cool in a bowl.
Drop the cranberries into the sugar syrup and stir, freeze for 30 mins. Drain and reserve the syrup for later. Dump the cranberries into the remaining castor sugar. Make sure the cranberries are completely covered in sugar.
Leave to dry on the counter.

Assembling:
Dollop the mascarpone mixture into the pavlova. Garnish with the cranberries, pomegranate rubies and rosemary sprigs.

IMG_5556

Sweet Chili-Ginger Beef Wontons with Soy & Sesame Dipping Sauce

/in , /by

Prep time: 20-25 mins

the only tough part about making wontons is the folding of the pastry to make it look perfect but please don’t stress yourself, fold them how you feel comfortable because what matters most is the taste as well as the love that went into making the dish. Seal your pastry with egg wash, double check that it’s completely sealed.

Ingredients:
Wonton pastry
Flour and water paste
Oil for deep frying

Filling:
400g Beef, cooked and shredded
1/2 C Pasata
2 tsp Chili, finely chopped
1 tsp Oyster Sauce
1 tsp Honey
1 tsp Ginger, finely chopped
1 Tbs Fresh Mint, chopped

Sauce:
3/4 C Soy Sauce
3 Tbs Honey
1 tsp Harissa Paste
1 Tbs Toasted Sesame Seeds
1 tsp Parsley, finely chopped

Method:
Heat deep frying oil to 160 degrees celsius.
Mix all the filling ingredients together. Place 1 tsp of filling in the center of each wonton pastry. Brush the sides with flour paste.
Make a parcel by squeezing all the sides together to resemble a Chinese hat.
Deep fry the parcels until golden.
In a saucepan, heat the soy sauce, honey and Harissa together and let it cool down.
Stir in the seeds and parsley.
Serve with the wontons.

IMG_5588