Lemonade
Course OtherCuisine Modern Australian
Servings 2 litres
Ingredients 1x2x3x
- 8 Matt's Lemons
- 450 g Sugar
- 2 litres Water
- 1 - 2 lemon sliced for garnish
Instructions
- Wash lemons thoroughly with soap or vegetable spray, and warm water. Roll lemons firmly on a hard surface until they become soft. This will help them to release their juice.
- Slice the lemons. Mash the lemon slices and the sugar in a large bowl, using Read More
Best Ever Mushroom Soup
Course Entree, Main DishCuisine Modern Australian
Servings 6
Ingredients 1x2x3x
- 1/4 cup unsalted butter
- 1 kg mushrooms sliced
- 1 pinch salt
- 1 brown onion diced
- 1 1/2 tablespoons all-purpose flour
- 6 sprigs fresh thyme
- 2 cloves garlic peeled
- 4 cups chicken stock
- 1 cup Water
- 1 cup thickened cream
- 1 pinch salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves for garnish or to taste
- 1 pieces baguette halved lengthways and cut into 5cm
- 60 ml extra-virgin olive oil ¼ cup
Herb butter
- 60 gm softened butter
- 1/2 cup finely chopped flat-leaf parsley
- 1 tbsp thyme
- 1/2 garlic clove finely chopped
Instructions
- Melt butter in a large soup pot over Read More
Old Fashioned CWA Strawberry Jam
Course OtherCuisine Modern Australian
Servings 4 medium jars
Ingredients 1x2x3x
- 1 kg fresh sunshine coast strawberries, hulled and halved
- 1 kg white sugar
- Juice of 2 large lemons strained
Instructions
- Put the strawberries and sugar into a very deep, wide, heavy-based stainless steel or enamel saucepan. Give the pan a shake so the sugar settles down into the berries. If you don't have a really big Read More
Raspberry Lemon Pound Cake
Course DessertCuisine Modern Australian
Servings 6
Ingredients 1x2x3xPound Cake
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup castor sugar
- 1/2 cup butter softened
- 120 g cream cheese softened
- 1 tsp grated lemon zest
- 3 large eggs room temperature
- 2 tsp. vanilla extract
- 1 punnet raspberries
Glaze
- 1/2 cup icing sugar
- 5 tbsp thickened cream
- 1 tbsp seedless raspberry jam
Instructions
- Make the Cake: Preheat oven to 170c. Grease and lightly flour 8 1⁄2" x 4 1⁄2" loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt. In a second bowl, Read More
Avocado, sweet potato & feta muffins
Course Breakfast, Entree, SnackCuisine Modern Australian
Servings 9 muffins
Ingredients 1x2x3x
- 1 sweet potato peeled and chopped into small chunks, aboutt 200g
- 1 large avocado peel and stone removed, roughly chopped (about 150g prepared weight)
- 100 g ground almonds
- 100 g fine polenta
- 80 ml maple syrup
- 3 large eggs
- 1.5 tsp baking powder
- 1 tsp bicarbonate of soda
- 100 ml semi-skimmed milk
- 50 g feta crumbled, optional
- 2 tbsp mixed seeds
- 1/4 tsp sweet paprika
- 1 drizzle of flavourless oil such as vegetable or sunflower
Instructions
- Place the sweet potato in a heatproof bowl, Read More
QUINOA CORN CHOWDER
Course Entree, Main DishCuisine Modern Australian
Servings 6
Ingredients 1x2x3x
- 1 cup quinoa
- 3 tablespoons canola oil
- 1 medium onion diced
- 1 red capsicum diced
- 1 tsp crushed garlic
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1.5 tsp salt
- 1/4 cup flour
- 3 cups chicken stock
- 2 cups milk
- 4 cups fresh corn kernels
- 1 can white kidney beans drained and rinsed
- Optional: shredded cheese to garnish
Instructions
- In a large pot, toast quinoa over medium heat for 2-3 minutes.
- Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add Read More
Roast Pumpkin Soup W. Macadamia Dukkah & Labneh
Course Entree, Main DishCuisine Middle Eastern
Servings 4
Ingredients 1x2x3xSoup
- 1.2 kg kent pumpkin peeled, seeds removed, cut into large wedges
- 1/3 cup extra-virgin olive oil 80ml
- 1/4 tsp dried chilli flakes plus extra to serve
- 1/4 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 garlic bulb separated into unpeeled cloves
- 2 onions finely chopped
- 5 cups chicken stock 1.25L
- Finely grated zest plus juice of 1 lemon
- 2 tbs currants
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup loosely packed mint leaves
- 1/4 cup loosely packed coriander leaves
- Labneh or yoghurt to Read More
Thai Coconut, Broccoli and Coriander Soup
Course Entree, Main DishCuisine Asian
Servings 4
Ingredients 1x2x3x
- 1/3 cup thai green curry paste
- 1 400 ml can coconut milk
- 3 cups Water
- Sea salt and cracked black pepper
- 500 g broccolini chopped
- 2 cups baby spinach leaves plus more to serve
- 2 cups corriander leaves
- 2 green shallots shredded
- crispy shallots or onions to serve
Instructions
- Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, Read More
Mushroom And Silverbeet Lasagne
Course Main DishCuisine Italian
Servings 4
Ingredients 1x2x3x
- 2 bunches silverbeet ribs removed, chopped
- 60 ml extra-virgin olive oil
- 2 eschalots thinly sliced (or 1 small red onion)
- 2 garlic cloves finely chopped
- 650 g mushrooms roughly chopped
- 1 bunch flat-leaf parsley chopped
- 1 tbs finely chopped tarragon
- 250 g lasagne sheets
- Finely grated zest of 1/2 lemon to serve
- Micro herbs to serve optional
ALMOND MILK BECHAMEL
- 80 ml extra-virgin olive oil
- 50 g Plain Flour
- 750 ml almond milk
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 200°C.
- Bring a saucepan of salted water to the boil, add silverbeet Read More
Pasta with Burst Cherry Or Grape Tomato Sauce
Course Entree, Main DishCuisine Italian
Servings 4
Ingredients 1x2x3x
- 500 g spaghetti
- Sea salt flakes
- 1/2 cup olive oil
- 2 large garlic cloves finely chopped
- 3 punnets cherry/grape tomatoes
- 1/2 tsp freshly ground black pepper
- Pinch of sugar
- 1 cup coarsely chopped fresh basil
- Freshly grated Parmesan for serving
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in Read More