New Recipes
Greek Style Loaded Hummus
Ingredients: 2 cups hummus 1/4 cup kalamata olives 1 & 1/2 cups cherry tomatoes 1 small red onion or shallots thinly sliced 2 pepperoncini peppers thinly sliced 1 clove of garlic Oregano Salt & pepper 1/4 cup olive oil Finely chopped herbs (parsley, mint, chives) Sumac or Paprika Method: Toss the veggies, olives, onion and garlic with the oregano and olive oil. Season well with salt and pepper. Toss in the fresh herbs. Spread the hummus onto a serving platter and top with the veggie mixture and garnish with extra herbs, sprinkle with pine nuts and sumac or paprika.
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Greek Potato Salad
Ingredients: Salad Baby potatoes (unpeeled) Sun dried tomatoes Kalamata Olives Red Onion Capers Fresh dill Feta Cheese Salad Dressing Olive oil Red wine vinegar Garlic Dry Mustard Oregano Thyme Salt & pepper Method: Cook the potatoes: Salt your water and simmer potatoes for about 15 minutes until fork-tender. Make the dressing: Combine dressing ingredients in a jar, shake well, and set aside. Prep the potatoes: Once cooled, cut potatoes into bite-sized chunks. Season the potatoes: Drizzle warm potatoes with caper brine or red wine vinegar and let cool. Toss everything together: Combine potatoes with olives, onion, capers, sun-dried tomatoes, dill, and feta. Toss with dressing and adjust seasoning. Top with extra feta and dill for a finishing touch.
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Baked Brie
Ingredients: Brie Cheese Garlic Cloves Olive Oil Thyme Method: Preheat your oven to 350°C Unwrap the brie and place it in a cast iron pot Score the top of the brie with shallow cuts in a crisscross pattern Drizzle olive oil over the top of the brie Mince the garlic and tuck them into the scored sections of the cheese Add a few sprigs of fresh thyme on top for extra flavor Bake for about 10 minutes, or until the brie is soft and gooey in the center. Remove from the oven and serve with your favorite crackers or crispy bread for dipping
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Poached Pears in Red Wine
Ingredients: 750ml (3 cups) dry red wine 105g (½ cup) caster sugar 3 whole star anise 3 x 7cm cinnamon sticks 1½ vanilla beans, split 6 pears, peeled and cored 300ml thickened cream, whipped Method: In a medium saucepan, combine the red wine, caster sugar, star anise, cinnamon sticks, and split vanilla beans. Heat over medium, stirring for 2 minutes until the sugar dissolves. Add the peeled and cored pears to the saucepan and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour, turning the pears occasionally, until they are tender. Use a slotted spoon to transfer the pears to a heatproof dish and set aside. Increase the heat under the poaching liquid to high. Bring it to a boil and cook for 10 minutes, stirring occasionally, until the liquid thickens into a syrup. Pour the syrup over the pears and allow them to cool for 10 minutes. Cover with plastic wrap and refrigerate for at least 4 hours. To serve, spread the whipped cream at the base of a serving dish. Arrange the chilled pears on top and drizzle with any remaining syrup.
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Prawn Rice Puffs
Ingredients: 12 cooked prawns, peeled Half a wombok cabbage 1 packet of 22cm round rice paper 500ml oil for frying Chives, for garnish Aioli, for topping Method: Thinly slice the wombok cabbage and set aside. Cut 3 sheets of rice paper into quarters. Heat the oil in a large frying pan over high heat for 2 minutes, then reduce to medium heat. Continue heating until the oil reaches 180°C, or until you see small "veins" forming at the bottom of the pan. Test the oil by dipping the corner of one rice paper sheet into it. If it bubbles immediately, the oil is ready. Place each rice paper sheet into the oil and cook for about 2 seconds, or until puffed up. Remove with tongs and drain on paper towels. Repeat with the remaining rice papers. Arrange the puffed rice papers on a serving tray. Add a small amount of sliced wombok on each, followed by a prawn, a dollop of aioli, and a strand of chive to garnish. Serve immediately and enjoy!
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Cheese & Olive Christmas Tree
Ingredients: 500g cream cheese, slightly softened 4 cups shredded cheddar cheese ½ cup chopped chives 200g olives Sprigs of fresh rosemary Assorted crackers Method: In a mixing bowl, combine the cream cheese, shredded cheddar, and chopped chives. Mix until all ingredients are fully blended. Lay one sheet of plastic wrap on a cutting board, then place another sheet of plastic wrap across it to form a cross. Pile the cream cheese mixture in the center. Use the cling wrap to shape the cheese mixture into a Christmas tree, standing it upright. Wrap it tightly in the cling wrap and chill in the fridge for about 30 minutes, or until firm. Once chilled, remove the cling wrap and transfer the cheese tree to a serving platter or cake stand. Pat the olives dry with paper towels to remove excess marinade, then decorate the cheese tree with olives and rosemary sprigs. Surround the tree with assorted crackers. Serve immediately, or refrigerate until ready to serve.
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Pine Lime Christmas Trifle
Ingredients: 60g cornstarch 750ml pine lime cocktail mix 24 large egg yolks (save whites for pavlova) 340g unsalted butter, cubed 1kg cream cheese, at room temperature 2 teaspoons vanilla extract 3½ cups confectioners’ sugar 3 cups heavy whipping cream, cold Roughly 30 coconut macaroons 500g white chocolate curls* ½ cup toasted shredded coconut Method: Pine Lime Curd: In a small bowl, whisk together the cornstarch and sugar until well combined. In a large saucepan, add the sugar-cornstarch mixture, egg yolks, and ½ cup of pine lime cocktail mix. Whisk until smooth, ensuring no lumps of cornstarch or egg yolk remain. Gradually pour in the rest of the pine lime cocktail mix while whisking to create a smooth mixture. Add the cubed butter. Heat the mixture over medium-high heat, whisking frequently, until it reaches a boil. Once it boils, reduce the heat and continue cooking, whisking continuously to prevent the egg yolks from scrambling. The mixture will thicken like custard as it cooks. (Optional but recommended) Remove from heat and use a stick blender to blend the curd for a creamy texture. Alternatively, blend in a blender or food processor for 1-2 minutes. Pour the curd into a bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Cool slightly, then transfer to the fridge to chill completely, preferably overnight. Cream Layer: In a large bowl, whip the heavy cream until stiff peaks form. Set aside. In another large bowl, beat the cream cheese with the confectioners’ sugar until smooth and creamy. Add the vanilla extract and beat in a third of the whipped cream. Gently fold in the remaining whipped cream with a spatula until well combined. Assemble: Fill a piping bag with the chilled pine lime curd and pipe a layer on the base of a trifle dish. Arrange a layer of coconut macaroons on top of the curd, making sure they touch the edge of the dish. Spoon half of the cream mixture on top of the macaroons and spread evenly. Repeat the layers: curd, macaroons, then cream. Finish by topping the trifle with white chocolate curls and toasted shredded coconut. Refrigerate until ready to serve. *note* To make chocolate curls use a vegetable peeler on the side of the block of chocolate
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White Christmas Slice
Ingredients: 500g white chocolate 1 ½ cups Rice Bubbles or puffed rice 150g dried cranberries 120g coarsely chopped pistachios 1 cup loosely chopped ginger biscuits 1 cup desiccated coconut Method: Grease and line a 20cm x 28cm rectangular slice tray. Set aside. Melt the white chocolate in a large microwave safe bowl on low power for 3 minutes, stirring every 30 seconds until completely melted. Add the Rice Bubbles, dried cranberries, chopped pistachios, ginger biscuits, and desiccated coconut to the melted chocolate. Stir well to combine. Spoon the mixture into the prepared tin and press down firmly to flatten. Place the slice in the fridge for 3-4 hours, or preferably overnight, to set before cutting into slices. Store the slice in an airtight container in the fridge for up to 1 week.
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Pavlova Wreath
Ingredients: 6 egg whites 1 ½ cups caster sugar 1 ½ tsp white vinegar 2 tsp corn flour 300ml thickened cream 250g raspberries 250g cherries 3 tbsp. toasted, coarsely chopped pistachios Method: Preheat the oven to 150°C. Set aside a 35 cm round porcelain flat plate with a lip. In the bowl of an electric mixer, whisk the egg whites on high speed until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking well between each addition. Scrape down the sides of the bowl and whisk for another 6 minutes until the meringue is stiff and glossy. In a small bowl, mix the vinegar and corn flour. Add this mixture to the meringue and whisk for another 2 minutes until well combined and glossy. On the porcelain plate, spoon heaped mounds of meringue to form a ring shape by placing spoonful's of even amounts at the top, bottom, and sides, then filling in the gaps. Reduce the oven temperature to 120°C and bake for 1 hour, or until the meringue is crisp to the touch. Turn the oven off and leave the pavlova to cool completely inside with the door closed. In a clean bowl, whisk the thickened cream until soft peaks form. Once the pavlova is cooled, top it with the whipped cream. Sprinkle raspberries, cherries, and toasted pistachios over the top.
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Fried Olives
Ingredients: Olive oil for frying 300g pitted olives 1 egg, beaten ¾ cup Italian seasoned bread crumbs Aioli, for serving Method: Pour enough olive oil into a saucepan to reach a depth of 5cm. Heat the oil over medium-high heat until it reaches 180°C. In a small bowl, beat the egg with a fork or whisk. Pat the olives dry with a paper towel, then add them to the egg mixture, coating well. Place the bread crumbs in a shallow dish. Transfer the egg-coated olives to the dish and roll them in the bread crumbs until fully coated. Fry the olives in the pre-heated oil in batches, cooking for about 45 seconds or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm with aioli for dipping.
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Summer Tomato Burrata
Ingredients: 1 tomato, frozen overnight 3 x 150g burrata Olive oil Salt flakes Coarsely ground black pepper Fresh basil for garnish Method: Place the burrata into a serving dish. Drizzle olive oil generously over the burrata. Using a box grater, coarsely grate the frozen tomato over the burrata. Sprinkle with salt flakes and coarsely ground black pepper. Garnish with a sprig of fresh basil and serve immediately.
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Spicy Grilled Peach Margarita
Ingredients: Handful of grilled sliced peaches 45ml tequila 75ml peach margarita cocktail mix Tajin (for rimming) Grilled peach slice (for garnish) Method: Prep your glass by brushing one side with sugar syrup and dipping it in Tajin. In a cocktail shaker, muddle a handful of grilled sliced peaches. Add the tequila and peach margarita cocktail mix to the shaker, then shake well. Strain the mixture into the prepared glass filled with ice. Garnish with a slice of grilled peach and mint and serve.
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