New Recipes
Spanakopita
Ingredients 375 g filo pastry 2 bunches English spinach, finely chopped 1 tsp salt 1 bunch spring onions, finely chopped 1 bunch parsley, finely chopped ½ bunch mint, finely chopped Cracked pepper 400 feta, crumbled into chunks 2 tbsp rice, uncooked ¾ cup olive oil Method Preheat your oven to 200°C. Line a 30cm baking tray with baking paper. Place chopped spinach in a mixing bowl and season with salt. Give it a mix and allow it to sit for 10 minutes. Using your hands, take a handful of spinach at a time and squeeze any excess liquid out of the spinach. Place drained spinach into another large bowl. Add spring onions, parsley, mint, pepper, feta, and rice to the large bowl. Mix all ingredients until well combined. Place one sheet of pastry onto a clean kitchen surface. Arrange the pastry to have the long side facing you. Brush the pastry sheet with olive oil. Place another sheet on top of the pastry and brush with olive oild also. Take 4 tablespoons of the filling and spread the filling along the length of the pastry. Make sure the filling is spread approx one inch from the bottom of the pastry, and 1cm from each of the pastry sides. Roll the filling and pastry tightly to form a log. Taking this log shape, begin to coil the pastry. Transfer it to the centre of the baking tray. Continue to prepare pastry, add filling, and roll into logs. Wrap the logs around the first centre log coil on the baking tray, until a large spiral shape forms. Brush the spiral with olive oil. Bake for 45 minutes or until the pastry is golden.
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Antipasto Chopped Salad
Ingredients ¼ red onion thinly sliced 2 small cucumbers chopped ½ cup marinated artichokes chopped 3 cups ice berg lettuce chopped 50g sopressa salami chopped 50g ham chopped Shaved provolone cheese Fresh torn basil leaves for topping Dressing Ingredients ¼ cup pepperoncini liquid 1 Tbsp red wine vinegar 2 Tbsp honey 1 Tbsp mayonnaise this helps emulsify the dressing 1 tsp dijon 1 tsp oregano ¼ tsp kosher salt ¼ tsp black pepper ½ cup olive oil ⅓ cup grated pecorino romano Method 1. Add lettuce, red onion, and cucumber to a large salad bowl and set aside. 2. Add all dressing ingredients to a jar or bowl and shake or whisk until combined. 3. Add as much dressing as you would like to the salad bowl. Toss to coat the salad, and add salt and pepper to season. 4. Top the salad with remaining ingredients - artichokes, salami, ham, cheese, and basil. 5. Enjoy this salad on its own or in a sandwich!
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Strawberry Pie
Ingredients Crust Ingredients 2.5 cups multi-purpose flour 2 tablespoons sugar 3/4 teaspoon salt 2 sticks (1 cup) cold unsalted butter cut into cubes 1/2 cup cold buttermilk Strawberry Filling Ingredients 5-6 cups fresh strawberries sliced in half 1/2 cup granulated sugar 1/3 cup brown sugar 1/4 cup cornstarch Salt 2 teaspoons fresh lemon juice 1/4 teaspoon ground ginger 1 large egg, beaten Method 1. Whisk together flour, granulated sugar and salt in a mixing bowl. Add cold cubed butter to mixture and combine ingredients using clean hands. Break down the butter into the flour mixture until it replicates small peas. 2. Create a well in the middle of the middle and pour in the cold buttermilk. Using a fork bring the dough together, ensuring all flour is moistened. 3. On a floured countertop place the dough mixture and split it in half. Gently knead two disk shaped doughs. Wrap each disk in gling wrap and refrigerate for 1 hour. 4. While the dough is cooling, mix strawberries, brown sugar, cornstarch, salt, lemon juice, and ground ginger. Toss ingredients together until cornstarch is no longer visible. Rest mixture for 10 minutes to allow strawberries to produce juice. 5. Preheat oven to 200 degrees celsius. 6. On a well-floured surface, roll one of the disks into a bottom crust of 12 inches diameter. Lay is flat in a pie baking dish and let it lay over the edges of the dish. Trim overhanging edges of crust, so it is even with the edge of the pie dish. 7. Spoon the strawberry filling into the pie crust. 8. Roll out other dough disk into 12 inches diameter on a floured contertop. Use a pizza slicer to slice the dough into 1-inch-wide strips. Place the strips on top of the pie in a weaved lattice pattern. 9. Whisk egg and brush egg wash on the top of the pie. Sprinkle with additional granulated sugar. 10. Place the pie in the oven and bake for 15 minutes. Reduce the oven temperature to 175 degrees celsius and bake the pie for 30 more minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and allow to cool completely before serving. Enjoy!
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Spiced Caramel Apple Cider
INGREDIENTS 120mL Apple Cider 60mL Salted Caramel Vodka 60mL Dry Ginger Ale Cinnamon Sugar Fresh Apple Slices Cinnamon Stick Method Rim a hi ball glass with lime & cinnamon sugar. Fill glass with ice. Add apple cider, vodka, & dry ginger ale into glass & stir until combined. Garnish with fresh apple slices & a cinnamon stick. Enjoy!
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Spaghetti Aglio e Olio
Ingredients 450g uncooked Spaghetti 1/2 cup Olive Oil 6 thinly sliced cloves garlic 1/4 teaspoon chilli flakes Salt Ground pepper 1/4 cup chopped parsley 1 cup grated Parmigiano-Reggiano cheese Method 1. Boil a pot of lightly salted water. Cook spaghetti in boiling water, stirring occasionally. Cook for 10-12 minutes of until al dente. Strain pasta and transfer to a bowl. 2. While the pasta is cooking, combine olive oil and garlic in a pan and cook on medium heat for 10 minutes. Reduce heat when olive oil begins to bubble. Cook until garlic is golden brown. 3. Stir chilli flakes, salt, and pepper into the cooked pasta. Pour in the hot olive oil & garlic mixture, and sprinkle parsley on top. Sprinkle half the Parmigiano-Reggiano and toss to combine all ingredients. 4. Serve pasta topped with more Parmigiano-Reggiano. Enjoy!
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Mushroom Galette
Ingredients 150g multi-purpose flour 1/2 teaspoon salt 125g stick cold unsalted butter 60g sour cream 2 teaspoons fresh lemon juice 60mL iced water 1 tablespoon olive oil 450g Baby Bella Mushrooms thinly sliced 220g Shiitake Mushrooms thinly sliced 1 large yellow onion julienned 2 cloves of garlic minced 5 sprigs fresh thyme 1 sprig fresh rosemary 1/2 cup dry sherry Ground black pepper 40g Blue Cheese 1 egg 1 teaspoon of milk Method 1. Prepare the dough by whisking together multi-purpose flour and salt into a mixing bowl. Dice up 115g of butter and add to flour mix, lightly coating the butter cubes and ensuring they don't stick together. Use a pastry cutter to cut the butter into the pastry, creating butter into a bowl of pea shaped balls. 2. In a separate bowl, whisk together sour cream, lemon juice, and ice water. Create a well in the flour mix and pour in sour cream mixture into the well. Use a spatula to stir the wet and dry mixtures together until the dough begins to form. 3. Flour your countertop and transfer the dough mixture onto the counter. Knead the dough gently until it comes together. Flatten the dough into a thick disk, cover with glad wrap, and refrigerate for 2 hours. 4. On high heat, add olive oil and mushrooms to a pan. Sautee the mushrooms until they begin to caramelise. Season with salt and pepper. 5. Add butter to pan, followed by yellow onion, thyme, and rosemary. Cook and stir frequently until softened. Add the garlic and cook until fragrant. 6. Deglaze the pan with dry sherry, making sure to scrape any brown bits off sides of the pan for extra flavour. Cook until mixture and pan is almost dry. Season with salt and pepper. 7. Transfer mushroom mixture onto a sheet pan, spreading it evenly. Allow the mixture to cool and come to room temperature. 8. Whisk eggs and milk in a small bowl and set aside. 9. Preheat the oven to 205 degrees. Line a sheet pan with baking paper and set aside. 10. Remove the dough from the fridge and dust with flour. On a floured surface, roll out dough until 12 inches round. Transfer to the lined sheet pan. 11. Transfer mushroom mixture into a bowl and crumble blue cheese on top. Stir together until evenly combined. 12. Spoon the mushroom mixture into the center of the dough in a thick even layer. Ensure to leave a 2 inch border for the crust. Fold and pleat the bordered edges over the mushroom mixture, leaving the center exposed. 13. Lightly brush the edges of the dough with egg wash and bake in the oven for 40-50 minutes. Ensure to rotate the galette halfway and bake until pastry is golden brown. Allow galette to cool slightly for 5 minutes before serving, and garnish with fresh thyme. Enjoy cold, warm, or hot!
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Spiced Pomegranate Margarita
INGREDIENTS 60mL Tequila 30mL Lime Juice 30mL Pomegranate Juice 15mL Cointreau 15mL Cinnamon Syrup Dehydrated orange FOR CINNAMON SYRUP 1/2 cup water 1/2 cup sugar 1 cinnamon stick Star annise METHOD Fill a saucepan with water, sugar, cinnamon stick, and star anise. Simmer until sugar is melted. Simmer for 5 more minutes, then let cool to room temperature. Rim a margarita glass with sugar Fill cocktail shaker with ice & add tequila, lime juice, pomegranate juice, Cointreau, & cinnamon syrup. Shake the mix for at least 30 seconds. Strain the cocktail into the margarita glass, & top with ice. Garnish with a cinnamon stick, star anise, dehydrated orange, & pomegranate seeds. NOTE: This cinnamon syrup can last up to a week in the fridge.
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Whipped Brie with Roasted Olives
Ingredients 200g Brie 1 tbsp of butter 1.5 cups mixed olives 4 tbsp olive oil 1/4 tsp sea salt Chilli Flakes 1/2 tsp thyme 4 garlic cloves 2 tbsp fresh lemon juice 2 tbsp water zest from 1 lemon Method 1. Preheat your oven to 230 degrees celsius. 2. Lay out olives and garlic on a baking dish with 2 tbsp of olive oil, salt, chilli flakes, thyme, lemon juice and whole garlic cloves. Bake for 15 minutes. 3. Roughly chop your brie and place it in a food processor. Add lemon zest, remaining oil, water, the roasted garlic, and some more chilli flakes (optional) to the food processor. Blend ingredients until you get a smooth consistent dip. 4. Pour dip into a serving bowl & serve with roasted olives on top. Use crackers or bread to dip into this delicious dip.
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Pumpkin & Burrata Crostini
Ingredients 2 cups diced raw pumpkin 2 tablespoons extra-virgin olive oil, divided 2 teaspoons chopped fresh sage salt and ground black pepper to taste 1 French baguette 1 clove garlic 1 Burrata cheese Few sprigs of fresh thyme Instructions Preheat the oven to 200 degrees celsius and line a baking sheet with parchment paper. Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper. Bake in the preheated oven until tender, about 20 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil. Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side. Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Lightly smash pumpkins on each baguette slice & Pull apart the burrata and place ontop and garnish with fresh thyme leaves.
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Baked Croissant French Toast
Ingredients 8 x large eggs beaten 1 cup of milk 1 cup thickened cream 1 Tbsp white granulated sugar 1 Tbsp pure vanilla extract 1 tsp ground cinnamon 1/2 tsp salt 10-12 medium-sized croissants 1/3 cup maple syrup 1/4 cup butter thinly sliced 1 punnet Blueberries Method 1. Lightly grease your cast-iron pot. 2. In a large mixing bowl whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt. 3. Cut all croissants in half length ways, similar to how you would when preparing a sandwich croissant. Place half the cut croissants evenly at the bottom of the pot. 4. Pour half the egg mixture over the croissants in the cast-iron pot and drizzle some maple syrup all over. 5. Place the other half of the croissants on top of the croissant mixture and pour remaining egg mixture over the top. Cover the pot and place in the fridge overnight or for at least 30 mins. 6. When you are ready to bake the mixture, remove the pot from the fridge and let it sit at room temperature for 30 mins. 7. Preheat oven to 175 degrees celsius. 8. Top the croissants with thinly sliced butter and place in the oven for 45-50 mins or until the bake is golden on the top. 9. Serve the baked croissant french toast with some maple syrup drizzled on top, blueberries, and ice cream if you would like. Enjoy!
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Goat's Cheese Stuffed Dates
Ingredients 15 x large dates 1/2 cup of goat's cheese 1/4 cup walnuts 1 tsp honey 1 Tbsp fresh thyme Instructions 1. Slice all dates in half length-wise and remove pits. 2. Sprinkle and even amount of walnuts (1-2) onto each half of the dates. 3. Smear equal amounts of goats cheese on each date 4. Lightly drizzle honey and sprinkle fresh time on top. Enjoy!
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Roast Garlic & Rosemary Crusty Bread
Ingredients 1 head garlic 1 teaspoon olive oil 1 drizzle sesame oil sprinkle of salt to taste 2 ¼ teaspoons active dry yeast 1 teaspoon honey 1 ¼ cups warm water 1 ½ teaspoons Kosher salt 2 Tablespoons fresh chopped rosemary 3 cups (360 grams) All-Purpose flour, plus extra for dusting 1 Tablespoon olive oil Method 1. Preheat the oven to 200 degrees celsius 2. Cut off the top of the head of garlic to expose the cloves inside 3. Place garlic in baking tray, drizzle with olive oil, and sprinkle with salt 4. Cover the garlic and roast for 35-40 minutes, or until garlic cloves are soft 5. Combine yeast, honey, and warm water into a large mixing bowl. Let the yeast proof for about 5 minutes until the mixture is foamy. 6. Chop roasted garlic cloves and add to the bowl along with rosemary and salt. 7. Wait a few minutes and then mix in the flour with a wooden spoon until a dough is formed. 8. Drizzle dough with olive oil and sesame oil (for a more nutty taste), ensuring the whole dough is covered on all sides. Wrap the dough in a tea towel and leave on the counter to rise for 1 hour. The dough will be ready when it is about double the size. 9. Once double in size, pour flour onto your counter and gently place the dough in the flour. 10. Gently pull each corner of the dough into the center of the loaf one at a time. Do this for each corner 4-5 times until the dough feels firm. Flip the dough over on your surface and lightly twist in circles against the counter and with your hands to make a rounded shape. 11. Place your empty cast iron dutch oven in the oven and preheat the oven to 230 degrees celsius. 12. Place flour in a mixing bowl and place dough inside. Cover with a tea towel and allow it to rise for a further 30 mins. 13. When the oven is hot, safely remove the hot dutch oven from the oven. 14. Gently tip your dough out of the bowl onto a large piece of baking paper. Ensure the 'seam' side is facing upwards to give the bread a nice crusty texture on the top. 15. Carefully place the dough on baking paper inside of the dutch oven. The baking paper will make it easier for you to remove the bread once cooked. 16. Place your lid on your dutch oven and carefully place the dough into the oven. Cook bread for 30 mins. 17. After 30 mins check that your bread is slightly browned and crusty. Sprinkle some rosemary on the top of the bread and cook uncovered for a further 10-20 mins until the bread has deepened further in colour. 18. Once the bread is cooked, carefully remove from the oven and use a spatula to remove cooked bread from the dutch oven, and place it onto a cooling rack. Cool the bread for 20 minutes and then enjoy!
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