New Recipes
Moroccan Chickpea Salad with Carrots, Quinoa & Feta
Ingredients For the Salad: ⅔ cup uncooked quinoa 2 cans reduced-sodium chickpeas, rinsed and drained 3 cups grated carrots pre-grated 5 ounces baby arugula ⅓ cup toasted pistachios, almonds, or pumpkin seeds (pepitas) ⅓ cup crumbled feta (omit for vegan option) ¼ cup golden raisins or chopped dried dates 3 tablespoons chopped fresh mint For the Dressing: 3 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice (about 1 small lemon) 1 teaspoon Dijon mustard 1 teaspoon maple syrup or honey ¾ teaspoon ground chili powder ½ teaspoon kosher salt (plus additional to taste) ¼ teaspoon ground cinnamon Instructions Cook the Quinoa: In a medium saucepan, cook the quinoa according to the package directions. Once cooked, fluff with a fork and set aside to cool slightly. Prepare the Dressing: While the quinoa is cooking, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, chili powder, kosher salt, and ground cinnamon in a small bowl or measuring cup. Taste and adjust seasoning as needed. Combine Salad Ingredients: In a large serving bowl, combine the chickpeas and grated carrots. Add Quinoa and Dressing: Add the cooked quinoa to the bowl. Pour the dressing over the salad and stir gently to combine until everything is evenly coated. Add Remaining Ingredients: Fold in the baby arugula (note that if you’re not eating all of the salad right away, you might want to add the arugula just before serving to keep it fresh). Sprinkle with the toasted pistachios, crumbled feta, raisins, and chopped mint. Serve: Enjoy immediately or refrigerate until ready to serve. The salad can be stored in the refrigerator for up to 2 days.
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Winter Simmer Pot
Ingredients: 1 orange, thinly sliced 2-3 sprigs of fresh rosemary 6-8 whole cloves Water Instructions: In a medium-sized pot, combine the thinly sliced orange, fresh rosemary sprigs, and whole cloves. Fill the pot with water until it reaches about 3/4 full. Place the pot on the stove over low heat. Allow the mixture to come to a gentle simmer. As it simmers, the aroma of orange, rosemary, and cloves will fill your kitchen. Monitor the water level and add more as needed to keep the ingredients submerged and prevent the pot from drying out. Enjoy the delightful fragrance throughout your home during the winter season! This simmer pot not only adds a cosy atmosphere but also naturally freshens the air with its warming citrus and herbal scent.
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Grilled Eggplant with Tahini Yoghurt Dressing
Ingredients: 4 large eggplants Salt flakes Extra virgin olive oil 2 tsp cumin seeds 2 cloves garlic, grated 2 tbsp tahini 300g plain yogurt Juice of 1 lemon ¼ bunch mint leaves, picked 1 green chili, sliced into rings 1 red chili, sliced into rings 1 fresh chili, sliced into rings (for extra spice, optional) Method: Preheat a grill pan or barbecue. Slice the eggplants into 1½-2cm-thick slices lengthwise. Season with salt and brush lightly with olive oil. Grill for a few minutes on each side until tender and lightly charred. Lay flat to cool. In a mortar and pestle, coarsely grind the cumin seeds. Add a pinch of salt and the grated garlic. Stir in the tahini, yogurt, and lemon juice until well combined. Arrange the grilled eggplant slices on a serving dish. Spoon the tahini yogurt dressing over the eggplant. Sprinkle over the picked mint leaves and arrange the sliced green and red chilies over the top for heat and colour. Drizzle with extra virgin olive oil. Serve immediately and enjoy!
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Slow Cooked Satay Chicken
Ingredients: Serves 4 1 large onion, chopped 600g chicken thighs, chopped 1 tbsp minced ginger 1 tbsp minced garlic 3 tbsp smooth peanut butter 400g full-fat coconut milk Juice of 1/2 lime 1 chicken stock cube, crumbled 1 tbsp soy sauce 1 tbsp curry powder 1 tsp chilli powder 1 tsp sugar 1 red chilli, sliced Method: Place all ingredients in the slow cooker. Season well and mix together. Cook on high for 4 hours or on low for 8 hours. Garnish with chopped coriander, sliced chilli, and crumbled peanuts before serving. Enjoy your meal!
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Classic French Style Potato Salad
Ingredients 1.5lbs (680g) small potatoes (gold, red-skinned or a mix)1 tbsp salt2 tbsp Extra Virgin Oil Oil1 tbsp red wine vinegar1 tbsp Dijon Mustard1 tbsp Grainy Mustard1 tsp salt¼ tsp freshly ground black pepper4 tbsp fresh dill, chopped1 shallot, peeled and diced5-6 cornichons diced1 tbsp cornichon juice Method Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch. Step 2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine. Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste. Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill
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Slow-Roasted Lamb Shoulder with Oregano and Lemon
Ingredients: 1.8 kg lamb shoulder, excess fat trimmed 2 teaspoons dried oregano 1 lemon zested and juiced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 200 ml reduced-salt chicken stock 3-4 cloves garlic crushed Instructions: Preheat your oven to 160°C Step 1: Season the Lamb Place the lamb shoulder on a large baking tray or roasting pan. Sprinkle the garlic, oregano, lemon zest, salt, and pepper evenly over the lamb. Massage the seasonings into the meat to ensure it's well-coated. Step 2: Prepare for Roasting Pour the lemon juice and chicken stock into the roasting pan around the lamb. Cover the lamb with a piece of baking paper to help retain moisture. Tightly cover the roasting pan with aluminum foil. Step 3: Slow Roast the Lamb Place the covered roasting pan in the preheated oven. Roast the lamb for 4 hours, allowing it to cook slowly and tenderise. Step 4: Remove Covering After 4 hours, remove the foil and baking paper from the roasting pan. Carefully pour off any excess liquid from the pan. Step 5: Final Roast Increase the oven temperature to 180°C. Return the lamb to the oven and roast for an additional 25 minutes, uncovered, to allow the exterior to brown and crisp up. Step 6: Rest and Serve Remove the lamb from the oven and let it rest for about 10 minutes before carving. Serve the lamb shoulder with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy your succulent, flavourful slow-roasted lamb shoulder!
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Maple Basque Cheesecake
Ingredients 900g Cream Cheese, chopped and softened 1¼ cup Caster Sugar 4 Large Eggs 1½ cups Greek Style Natural Yoghurt ⅓ cup pure Maple Syrup 1 teaspoon Vanilla Bean Paste 1½ tablespoons Plain Flour Method Preheat the oven to 220°C. Prepare a 22cm round springform cake tin or a 22cm skillet by lining it with three large overlapping sheets of non-stick baking paper, ensuring the paper extends above the rim of the tin. With a large bowl and an electric mixer, combine the cream cheese and sugar until smooth and soft peaks form. Add the eggs one at a time, beating well after each addition, until fully incorporated. Incorporate the yoghurt, maple syrup, and vanilla, mixing until just blended. Gradually add and blend in the sifted flour until the mixture thickens. Pour the mixture into the prepared tin and bake for 15 minutes. Then, rotate the tin and bake for an additional 10–15 minutes. The cheesecake should rise like a soufflé and develop a caramelized top, while maintaining a slight jiggle in the centre. Allow the cheesecake to cool for 1 hour after removing it from the oven (it will settle slightly), then refrigerate until thoroughly chilled. Garnish with a dollop of yoghurt & maple syrup. This recipe serves 10–12 people.
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Chilli Honey Brie Focaccia
Ingredients 5 x 50g Brie 500 g “00” flour or bread flour 2 cups warm water 2 teaspoon instant yeast 2 teaspoon salt 4 tablespoon extra-virgin olive oil Flaky sea salt 150g Red Pesto (as much as you like) Chilli Honey Bunch Fresh Rosemary Salt Pepper Method Day 1 1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. Day 2 1. Pour 2 tablespoons of oil into prepared baking dish. Using your hands deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. 3. Place dough into the prepared baking dish. Roll the dough ball in the oil to coat it all over, forming a rough ball. Cover with a damp tea towel or plastic wrap and let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen. 4. After 2.5 hours, preheat oven to 220°C. Take the mini bries and score a grid of lines on the top of each brie with a knife, be sure not to cut too deeply into the cheese. Set aside. 5. Once it has been 3-4 hours since letting the dough rest, take out your rising & bubbling dough and remove cover. Carefully stretch out the dough to the shape of the baking dish, and spoon red pesto generously across the surface in dollops. 6. Using oily fingers, press your fingers into the dough to make dimples all over the top, stretching to fit baking dish. 7. Take the mini bries and press them into the dough, evenly across the baking dish. Lightly drizzle rest of the olive oil on the top, and press in rosemary throughout. Finish the loaf with a generous drizzle of chilli honey across the top. 8. Bake in the oven for 20-25 minutes until nicely golden brown. 9. Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 5 minutes on a cooling rack before slicing & enjoying!
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Almond Cream Cake
INGREDIENTS 1 cup salted butter room temperature 1.5 cups granulated sugar 3 cups Plain Flour 1.5 tsp salt 2 tsp baking powder 1 cup milk 1 tsp almond extract 7 egg whites 300g Flaked Almonds Cream Filling 300ml Thickened Cream ½ cup icing sugar 1 tsp Vanilla extract Almond Glaze 1 Cup + 2 tbsp icing sugar 1/2 tsp almond extract 2 tbsp milk METHOD Pre heat oven to 180degrees. Place flaked almonds on a lined baking tray and into oven. cook until golden brown. Remove from tray from oven and set aside. Begin by using a stand mixer equipped with the whisk attachment to beat the egg whites until they become stiff and form peaks, which should take approximately one to two minutes. Transfer the whipped egg whites to a separate bowl and refrigerate until needed. In the same mixing bowl used for the egg whites, add the softened butter and beat it using the beater blade attachment until it turns white and creamy, about two minutes. Incorporate the sugar into the butter and continue beating until the mixture becomes fluffy, which usually takes another one to two minutes. Combine the flour, salt, and baking powder in a small bowl, ensuring precise measurement, and set aside. In a separate bowl, mix together the milk and almond extract. Alternate adding the flour mixture and the milk mixture into the butter and sugar mixture, ensuring to incorporate each addition thoroughly. Gently fold the stiffly beaten egg whites into the cake batter, being careful not to overmix to avoid denseness in the final cake. Prepare two 23cm round cake pans by greasing and flouring them. Divide the cake batter evenly between the two pans. Bake the cakes in a preheated oven at 170 degrees for 25-27 minutes, or until the tops spring back when touched lightly. Allow the cakes to cool in the pans for 10 minutes before carefully removing them and transferring them to a wire rack to cool completely. While the cakes are cooling, prepare the filling Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency Place one cooled cake layer on a cake plate, spread cream filling on top, then place the second cake layer on top with almond glaze and toasted flaked almonds
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Peanut Butter & Blueberry Overnight Oats
INGREDIENTS 1 cup of oats 2 teaspoons of chia seeds 1 teaspoon of vanilla extract 2 ½ tablespoons of maple syrup 1 ½ cups of oat milk 2 cups of blueberries 3 tablespoons of peanut butter METHOD Add oats, chia seeds, vanilla extract, oat milk, and maple syrup to a bowl and stir until combined. Add 1 cup of blueberries and stir until mixed through. Grab your weck jars and drizzle some peanut butter onto the bottom and sides of the jar. Take your mixture and scoop and fill jars until all the mixture is gone. Place lid on jars and place in the fridge overnight or for a minimum of 6 hours. When ready to eat, top the overnight oats with extra blueberries and peanut butter. Enjoy! SHOP WECK JARS HERE
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Vegetarian Dumplings
Ingredients 3 x tablespoons of vegetable oil 1 x tablespoon of freshly grated ginger 1 x bunch thinly sliced scallion 4 x cloves minced garlic 220g finely chopped mushrooms 2 large carrots finely chopped 85g roughly chopped alfalfa sprouts 2 tablespoons finely chopped cilantro 1 teaspoon pepper 2 teaspoon olive oil 3 tablespoon of sherry 1 teaspoon sugar 2 tablespoons soy sauce 1 package of wonton wrappers Ingredients 1. Heat vegetable oil in a pan over medium-high heat 2. Add scallions, ginger, and garlic to pan and cook until onion begins to become translucent 3. Add mushrooms and cook until the liquid in the mushrooms has released 4. Add carrots and cook until tender 5. Transfer the mixture into a mixing bowl. Add your sproute, cilantro, pepper, olive oil, sherry, sugar, and soy sauce. Mix all ingredients together. 6. Layout wonton wrappers and carefully fill each one with 2 teaspoons of filling. Fold the dumpling over to encase the mixture and secure by pleating the edge. Water or egg wash can assist with creating the dumpling, if you are struggling to make it stick. 7. Steam the dumplings for 6 minutes, or until the wonton wrapper is cooked.
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Mango Salsa
Ingredients 2 x Ripe Mangoes, peeled, pitted & diced 2 x Jalapenos, seeded & diced 1 x red onion, peeled & diced 1/2 cup of chopped cilantro Juice of 1 fresh lime Method 1. Combine all ingredients in a medium sized bowl until mixed together. 2. Season mixture with salt & pepper 3. Serve immediately with chips, bread, or meat. Alternatively keep refrigerated before serving.
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