Tag: recipe

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Interiors Addict Recipes

Foodie Friday: Teriyaki miso chicken fried rice

This easy, tasty, family-friendly recipe was created by Tom Walton for Birch & Waite.

Teriyaki miso chicken fried rice

  • 6 chicken thighs (skinless, boneless)
  • 200g packet Birch & Waite Teriyaki Miso Stir Fry Sauce
  • 3 tbsp olive oil
  • 3 spring onions (white part sliced in rounds, green part sliced on an angle, separated)
  • 2 carrots (peeled, diced )
  • 1 bunch broccolini (sliced )
  • 3 cups cooked long grain rice (chilled )
  • 1 cup frozen peas
  • 1 large handful beansprouts
  • 4 free range eggs
  • 1 tbsp toasted sesame seeds

  1. Toss the chicken thigh with half the Birch & Waite Teriyaki Miso Stir Fry Sauce then place into a baking dish. Leave this to marinate for 20 minutes or longer in the fridge.

  2. Preheat an oven to 220C and roast the chicken for 15-20 minutes, until nicely caramelised and cooked through. You can use the top grill function in the oven for the last 3-4 minutes of cooking if needed to get it nice and golden.

  3. Meanwhile, place a large frying pan or wok over a high heat and add the oil and white part of shallot, carrot and broccolini. Stir fry for 2 minutes then add the rice and stir fry that for 2 more minutes before adding the peas and remaining Birch & Waite Teriyaki Miso Stir Fry Sauce.Stir fry for 1 minute then add the bean sprouts and ¾ of remaining green shallots.

  4. Place another non-stick pan over a high heat. Add the remaining olive oil and fry the eggs to your liking.

  5. Slice the cooked chicken thighs. Spoon the fried rice into serving dishes and top with the chickenandfried egg, spooning any cooking juices from the chicken over the top.

  6. Finish with remaining shallots and sesame seeds.

Foodie Friday: Teriyaki salmon bowl

In celebration of World Salmon Day last Tuesday, we’re sharing this delicious recipe from Tassal. Serves: 2 Ingredients 2 x…

Foodie Friday: Nasu Dengaku (miso eggplant)

This recipe was created by Chef Gianni Carrieri, culinary expert at Appliances Online.
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Interiors Addict Recipes

Foodie Friday: Breakfast marmalade & coconut cake

This week’s sweet treat is made from Barker’s of New Zealand Breakfast Marmalade.

Breakfast marmalade & coconut cake

A sweet dessert using Barker's of New Zealand's Marmalade

  • 1 1/2 cups Whole wheat flour
  • 3 tsp Baking powder
  • 1/2 cup Shredded coconut
  • 1 cup Sugar
  • 2 tbsp Barker’s Breakfast Marmalade
  • 1 tbsp Lemon zest
  • 1 cups Milk
  • 125 mg Butter (melted)
  • 2 Egg
  • 2 tbsp Icing sugar
  • 2 tbsp Lemon juice
  • 1/4 cup Water
  1. Preheat oven to 180°C (160°C fan forced, 350°F, gas mark 4).
  2. CAKE MIX: grease a 20cm round cake tin. Mix all ingredients in a bowl until well combined. Pour batter into the tin. Bake for 40 minutes. When cooled, remove the rim and transfer cake to a cooling rack
  3. SYRUP: combine all ingredients in a small saucepan. Bring to a boil then simmer for about 5 minutes, stirring, until the mixture is reduced and syrupy. Allow to cool to room temperature before serving.
  4. To serve, drizzle syrup over individual cake slices when serving
Dessert
breakfast cake, cake, coconut, marmalde

Foodie Friday: Ed Halmagyi’s cheesy mac-o-lanterns

With Halloween fast approaching, we thought we’d share a sugar-free but no less fun treat with these cheesy mac-o-lanterns by…

Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake

This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint…
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Interiors Addict Recipes

Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake

This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint of nutmeg is light, smooth and so decadent – and vegan too.”

Vegan dark chocolate, nutmeg & Oreo cheesecake with rich chocolate ganache

  • 1 packet (133g Oreo Original biscuits)
  • 40 g margarine (melted)
  • 600 g vegan cream cheese (at room temperature)
  • 200 g vegan dark chocolate (melted ½ cup (110g) caster sugar)
  • ¼ cup 55g brown sugar
  • ¼ cup 35g cornflour
  • ¼ cup 25g cocoa powder
  • ½ tsp ground nutmeg
  • 1 tsp vanilla bean paste Chocolate ganache topping
  • 100 g vegan dark chocolate (broken into pieces)
  • ¹⁄ ³ cup (80ml coconut cream Fresh berries, to serve)
  1. Preheat oven on top and bottom heat set to 160°C with low steam. Grease and line the base and sides of a 20cm round springform pan with baking paper.
  2. To make the base, place biscuits in a food processor bowl and pulse just until fine crumbs are formed. Add margarine and process until just combined. Press firmly and evenly into the base of the prepared cake pan. Refrigerate while preparing the filling.
  3. For the filling, place cream cheese into a stand mixer bowl; beat on a low speed until smooth; gradually add chocolate. Add caster and brown sugar, sifted cornflour, cocoa powder and nutmeg and vanilla; mix until smooth. Pour over the biscuit base and smooth the surface.
  4. Place cheesecake on a universal tray on level 1 and bake for 55 minutes. Transfer to a cooling rack to cool for 30 minutes before transferring to the refrigerator to cool completely, about 2 hours.
  5. To make the ganache, place chocolate and coconut cream into a heatproof bowl; heat in the microwave oven on 600W for 1 minute; stir, then continue to heat, stirring every 15 seconds, until the chocolate is fully melted. Set aside to cool and thicken slightly.
  6. To assemble, remove cheesecake from the pan and place onto a serving plate; spread with chocolate ganache. Serve with berries. Recipe notes Vegan cream cheese is quite soft and smooth, so it doesn’t need much beating to make it smooth. It’s available in most local supermarkets. Store refrigerated in an airtight container for up to 3 days. You can substitute cinnamon for nutmeg and add grated orange rind for a lovely jaffa flavour.
Dessert
cake, cheesecake, chocolate, dessert, vegan

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Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Foodie Friday: Warm spiced apple gin punch

It may not be quite the weather for a chilled cocktail on ice just yet, so why not try out…
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Recipes

Foodie Friday: Ed Halmagyi’s cheesy mac-o-lanterns

With Halloween fast approaching, we thought we’d share a sugar-free but no less fun treat with these cheesy mac-o-lanterns by Mitsubishi Electric Australia ambassador Ed (Fast Ed) Halmagyi.

Cheesy mac-o-lanterns

A quick, easy, creative and kid friendly dish for this halloween

  • 75 g unsalted butter
  • 50 g plain flour
  • 2 cups warm milk
  • 2½ cups boiling water
  • 250 g dried macaroni pasta
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp mustard powder
  • 1½ tsp dried sage
  • sea salt flakes and freshly-ground white pepper
  • 1 cup grated mozzarella
  • 1½ cups grated Colby cheese
  • 8 small orange or red capsicums

  1. Combine the butter and flour in a large saucepan set over a moderate heat and cook for 1 minute, until it resembles wet sand. Whisk in the milk and bring to a simmer, whisking constantly. Add the water and simmer again.

  2. Mix in the paste and spices, then season generously with salt and pepper. Stirring well. Boil rapidly for 5 minutes, stirring often, then reduce the heat to moderate and simmer for a further 15 minutes, until the pasta is al dente.
  3. Stir in the cheeses, then set aside for 5 minutes.
  4. Use a small sharp knife to carve a ghoul face into the side of each capsicum, then remove the lid and seeds. Fill with macaroni mixture, then set the lid back on again.

Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Foodie Friday: Pear, chocolate & hazelnut tart

Bake this pear, chocolate & hazelnut tart for your next dinner party to send the guests home happy. This recipe…
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Interiors Addict Recipes

Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Guy Turlandʼs salt, nori and ginger crusted salmon

Salt, Nori and Ginger Crusted Salmon

  • mortar & pestle or blender
  • 300 g Tassal Fresh Tassie Salmon (skin off 1 cup white rice)
  • 4 sheets nori
  • 1 ⁄2 cup sesame seeds 1⁄2 tsp coriander seed 1 tbsp cumin seeds
  • 1 ⁄2 tsp dried chili flakes Rind of 1 lemon
  • 1 tsp salt
  • 1 ⁄2 cup Kecap Manis
  • 1 tbsp ginger (minced Juice of 1 lemon)
  • 1 bunch coriander
  • 1 bunch shallots
  • 12 green beans
  • 1 bunch broccolini
  • 1 thumb sized piece ginger (sliced)
  • 1 lime (cut into wedges)
  1. Preheat oven to 180°C. Cook rice according to packet instructions.
  2. Meanwhile in a mortar & pestle or blender, combine nori, sesame seeds, coriander seeds, cumin seeds, chili flakes, lemon rind and salt until fine.
  3. In a separate bowl, to make a ginger glaze, combine Kecap Manis, minced ginger and lemon juice.
  4. Generously coat salmon with the ginger glaze and then top with nori salt mix, patting down to form a thin, even crust. Reserve 1 tbsp to serve.
  5. Place coriander, shallots, green beans, broccolini and sliced ginger on a baking tray or heavy based pot, top with salmon and bake for 12 minutes.
  6. Serve with a side of rice, lime wedges and extra ginger glaze.
Dinner
fish, nori, salmon

Foodie Friday: Asian spiced salmon and coconut tray bake

Today’s recipe from our favourite clinical nutritionist and new mum Rosie Eyre (congratulations!), comes with a good dose of information…

Foodie Friday: Julie Goodwin’s lemonade scones

This quick lemonade scone recipe is by former MasterChef Julie Goodwin, ambassador for Beyond Blue’s Big Blue Table fundraiser. Beyond…
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Interiors Addict Recipes

Foodie Friday: St. Alma’s agave glazed halloumi

In the mood for Mexican? Try out this recipe for an agave glazed halloumi, created by head chef of St. Alma Freshwater, Tim Christensen.

Agave glazed halloumi

Halloumi

  • 3 50g slices

Agave Glaze

  • 200 ml agave
  • 100 ml white wine vinegar
  • 1 long red chilli (deseeded if less heat preferred)

Nut Salsa

  • 50 g walnuts
  • 50 g coconut flakes
  • 50 g almonds

Halloumi

  1. Slice halloumi into pieces around 1cm thick.

  2. Coat with a little bit of olive oil and throw in some fresh thyme. Leave to marinate.

Agave glaze

  1. Combine 200ml of the agave syrup and 100ml of the vinegar in a hard based pot, and throw in the chilli.

  2. Reduce until the syrup is slightlybrown and reduced by about 1/4.

Nut Salsa

  1.  Toast the nuts with a pinch of salt.

  2. Transfer to a food processor and blitz for 2-3 seconds, keeping nuts chunky. If not using food processor, chop with knife or beat with rolling pin while wrapped in a towel.

Cooking and combining

  1. Heat up a non-stick pan and add a bit of oil, just below smoking point.

  2. Fry the halloumi, pouring the in the thyme and marinade. Aim for a good colour on both sides.

  3. Transfer to a plate, and combine with agave glaze and nut salsa.

Always try to find a Halloumi made in Cyprus with a mixture of goats and sheep’s milk. Halloumi has a protected destination of origin in the EU and although this has not completely carried over into Australia, you will generally find markings on products from Cyprus. You can find some nice Australian made artisanal halloumi in high quality fromageries and markets. As a general rule, halloumi made locally in Australia is made from 100% cow’s milk and has a different taste and texture.

Main Course
Mexican
agave, halloumi, mexican
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Interiors Addict Recipes

Foodie Friday: A healthy chocolate Not Tella smoothie

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. Featuring their famous Not Tella spread, it’s like a chocolate milkshake, but make it healthy! Get 20% off your first order with the code JEN20.

Not Tella Smoothie

This Not Tella Smoothie recipe is the perfect way to satisfy those sweet cravings, without reaching for a block of chocolate. It also makes the ultimate after school snack that your little ones will love! 

  • 1 Heaped tbs The Wholefoods Refillery Not Tella Spread
  • 1 Frozen banana
  • 2 pitted dates
  • 1/2 tsp cacao powder
  • 1 cup almond milk
  • 1 Handful ice
  1. Place all ingredients in a blender.
  2. Blend until desired consistency.
  3. Serve and enjoy!
Breakfast, Brunch, Drinks, Snack
Modern Australian
breakfast, drinks, health food, smoothie
Categories
Interiors Addict Recipes

Foodie Friday: Cinnamon donut apple rings

Today’s recipe is cinnamon donut apple rings by Kathryn Bamford from The Wholefoods Refillery. They’re the perfect after-school snack for your little ones… or for Mum & Dad too!⁠ ⁠Get 20% off your first order with the code JEN20.

Cinnamon donut apple rings

Now this is our sort of cinnamon donut.

Apple rings topped with The Wholefoods Refillery famous Cinnamon Donut spread and handmade paleo granola!

  • The Wholefoods Refillery Cinnamon Donut Spread
  • green apple
  • The Wholefoods Refillery Handcrafted Paleo Macadamia & Cranberry Granola
  1. Cut out and discard the core of the apples.
  2. Slice your apples into thin round slices, about 1/2 cm thick.
  3. Spread our famous cinnamon donut spread on your apple slices and then top with handmade paleo macadamia & cranberry granola.
  4. Enjoy!

No apple? Don’t worry it’s also just as yummy on a croissant or a nice piece of sourdough #yum!

You can of course substitute a nut butter or granola of your choice.

Snack
apple, cinnamon, healthy, snack
Categories
Interiors Addict Recipes

Foodie Friday: Aromatic Indian lamb curry with pilaf

Winter is coming, and what better way to keep warm than with a hearty meal? This recipe by Cleo Kerameas was recently featured in the culinary and design guide Senses of Quality by Winning Appliances.

Aromatic Indian lamb curry with pilaf

  • 2 1.2kg boneless lamb shoulders (fat trimmed, cut into 5cm chunks)
  • 1 tbsp turmeric
  • 2 tbsp garam masala
  • 1 tbsp Indian curry powder
  • 1 tbsp ground cumin
  • 2 tsp sea salt
  • 2 tsp black pepper (freshly ground)
  • 1/4 cup extra virgin olive oil
  • 2 medium onions (sliced)
  • 2 tsp black or yellow mustard seeds
  • 2 tsp cumin seeds
  • 2 medium tomatoes (chopped)
  • 3 garlic cloves (crushed)
  • 1 tsp ginger (finely grated)
  • 1  red chilli (finely chopped)
  • 1 cup water
  • 4 cardamom pods (crushed)
  • 2 star anise

Rice pilaf

  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 2 cups basmati rice (washed until water runs clear)
  • 1/4 cup pine nuts
  • 4 cups water
  • 1 1/2 tsp sea salt
  • 1 bunch coriander (chopped, to serve)

  1. Place lamb pieces in a large bowl. In a small bowl combine turmeric, garam marsala, curry powder, cumin, salt and pepper; add to lamb and mix well. Cover and refrigerate for 1 hour.

  2. Preheat the oven to 140°C on conventional (top and bottom) heat. Place a large, heavy-based saucepan or Dutch oven over medium heat; add oil and onion; cook, stirring occasionally, until golden. Add mustard seeds and cumin seeds and sauté for 5 minutes. Add lamb, tomato, garlic, ginger and chilli to the pan; stir on a medium high heat for 5 minutes. Add water, cardamom pods and star anise, and stir well; cover with lid; place in the oven and cook for 3 hours. When the lamb has cooked for 2½ hours, prepare the rice.

  3. Place oil in a medium ovenproof saucepan over medium heat; add onion and cook just until tender; add rice and pine nuts; cook for 5 minutes, stirring constantly. Add water and extra salt and stir well. Bring to the boil and stir; remove from heat, cover with a lid and transfer to the oven alongside lamb. Cook for 25 minutes. Remove from the oven along with the lamb; allow rice to rest, covered, for 10 minutes. Add coriander to the curry and stir through.

  4. To serve, fluff up the rice with a fork and serve with curry.

Using a Dutch oven (cast iron pot), ensures even cooking, retaining the heat, without losing too much liquid. For a more authentic flavour, substitute extra virgin olive oil with ghee. Ghee is a type of clarified butter. It’s more concentrated in fat than butter, as its water and milk solids have been removed. It has a rich flavour. If you wish, potatoes can be added to the dish. Cut into chunks and add to the curry before cooking. A refreshing accompaniment to this dish would be a raita made with yoghurt, cucumber and mint.

Cleo says: “This curry really captures the essence of warm winter cooking. The aromas created by the cooking and the flavours were amazing. Not to mention the pilaf, which was the perfect accompaniment.”

Main Course
curry, hearty, lamb, rice
Categories
Interiors Addict Recipes

Foodie Friday: Mild chilli, avocado & goats cheese toast

Level up your toast game with today’s recipe – Mild chilli, avocado & goats cheese toast by Kathryn Bamford from The Wholefoods Refillery. Get 20% off your first order with the code JEN20.

Mild chilli, avocado & goats cheese toast

Adding Mild Chilli to avocado toast is like an instant cafe upgrade. This is sure to become a breakfast staple at your place!

  • sourdough bread
  • The Wholefoods Refillery Mild Chilli Butter
  • avocado
  • goats cheese
  • lemon (to serve)
  • coriander (to serve)
  • Black sesame seeds (to serve)
  • Salt and pepper (to serve)

  1. Toast your sourdough.

  2. Top with mild chilli butter, avocado, goats cheese, black sesame seeds and coriander.

  3. Squeeze your lemon over, add salt and pepper to taste and enjoy!
Breakfast, Brunch, Lunch
avocado, bread, brunch, chilli, goats cheese, healthy
Categories
Interiors Addict Recipes

Foodie Friday: Tamari stuffed pecan dates

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery and it might just be the most simple recipe yet. But boy, does it hit the three-thirty-itis spot! Get 20% off your first order with the code JEN20

Tamari stuffed pecan dates

This stuffed date recipe might just be our most simple recipe yet. But boy, does it hit the three-thirty-itis spot!

  • 8 organic medjool dates
  • 8 tamari almonds (halved)
  • 8 pecans
  • Himalyan pink salt (to serve)
  1. Cut your dates lengthways (like a hot dog) and remove the pit.
  2. Stuff each date with one pecan and two tamari almond halves.
  3. Top with some Himalayan salt and enjoy!

You can interchange the nuts with other options like roasted and salted macadamias or better yet stuff the dates with The Wholefoods Refillery nut butter (our favourites are Peanut Butter, Not Tella or Cinnamon Donut).

Snack
dates, health food, healthy, snack
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Interiors Addict Recipes

Foodie Friday: Cinnamon, cranberry & macadamia quick oats 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This cinnamon, cranberry & macadamia quick oats recipe is like dessert for breakfast and we are totally here for it! #drool. Get 20% off your first order with the code JEN20 

Cinnamon, cranberry & macadamia quick oats

Whoa! It's like dessert for breakfast and we are totally here for it! #drool

  • 1/2 cup organic quick oats
  • 2/3 cup milk of your choice
  • 1/4 tsp true cinnamon
  • The Wholefoods Refillery Cinnamon Donut Spread (to serve)
  • Cranberries (to serve)
  • Pumpkin seeds (to serve)
  • Macadamias (to serve)
  • 1 pinch salt (to serve)
  1. In a microwave safe bowl, place the milk, oats, cinnamon and pinch of salt. Stir to combine.
  2. Microwave for 2.5 minutes, stirring every 30 seconds.
  3. Top with cinnamon donut spread, macadamias, pumpkin seeds and cranberries as desired. Enjoy!
Breakfast, Brunch
breakfast, cinnamon, easy breakfast, oats, Porridge
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Interiors Addict Recipes

Foodie Friday: One pan mild chilli baked fish

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This one pan mild chilli baked fish is incredibly easy, tastes delicious, and washing up is a breeze! Get 20% off your first order with the code JEN20

One pan mild chilli baked fish

Is there anything better than popping your dinner in the oven and not having to do anything until it's ready? Only having the one tray to clean up after dinner is also a win! This recipe delivers on both of those promises and also tastes delicious!

  • 3 pieces white fish (we used Hoki)
  • 3-4 tbs The Wholefoods Refillery Mild Chilli Nut Butter
  • 3 tbs olive oil
  • 2 bunches asparagus
  • 2 bunches tomatoes
  • 1 clove garlic (minced)
  • Black poppy seeds (to serve)
  • Pink himalayan salt (to taste)
  • Black pepper (to taste)
  1. Preheat oven to 180C.
  2. On a baking tray place your fish in the centre, surround it with your tomatoes and asparagus.
  3. Spread the mild chilli nut butter on top of the fish.
  4. Drizzle your olive oil on top of the vegetables then add minced garlic on top. Season with salt and pepper to your liking.
  5. Bake in the oven for 20 minutes or until cooked.
  6. Top with poppy seeds and enjoy!
Dinner
Modern Australian
easy dinner, fish, one pan

Foodie Friday: Cashew, coconut & lime curry 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on…
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Interiors Addict Recipes

Foodie Friday: Cashew, coconut & lime curry 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on about just how yummy this is. It’s also super easy to make so it’s always on weekly rotation at her place. You can 20% off your first order with the code JEN20.

Cashew, coconut & lime curry

This quick & easy curry from The Wholefoods Refillery is the perfect mid-week meal the whole family will love!

  • 1 cup The Wholefoods Refillery Cashew Coconut Butter
  • 400 ml coconut cream
  • 3 tbs The Wholefoods Refillery Organic Chicken Broth
  • 2 tbs coconut oil
  • 1 lime (juiced)
  • 2 cloves garlic (minced)
  • 1 brown onion (sliced)
  • 1 carrot (sliced)
  • ½ cauliflower head
  • 1 broccoli (florets)
  • 180 g mushrooms (sliced)
  • 2 cups boiling water
  • Bean sprouts (to serve)
  • Coriander (to serve)
  • Lime wedges (to serve)
  1. Heat the coconut oil in a large saucepan or wok, add coconut oil and turn to a medium-high heat.
  2. Add the garlic, onion and sauté for two minutes.
  3. Reduce the heat to medium and add cashew coconut butter into the pan, stirring and breaking down the nut butter. Add in coconut cream, boiling water, carrot, cauliflower, broccoli and mushrooms. Stir well, cook for 15 or so minutes.
  4. Once cooked, serve with bean sprouts, coriander and lime wedge.
  • If you’re serving this with rice, put a pot on before you start cooking the curry so it’s ready in time.
  • Cauliflower rice also makes a great side.
  • If you’re adding meat, do this with step one, cook meat until lightly browned/ sealed and then move onto next step.
Dinner
Asian fusion
curry, healthy, vegetarian
Categories
Recipes

Foodie Friday: Sweet potato breakfast bowl

This week’s recipe is brought to us by Australian Sweet Potatoes and by dietician Marika Day.

Sweet potato breakfast bowl

A delicious breakfast bowl packed with nutrition, this sweet potato bowl only takes 15 minutes to make.

  • 200 g sweet potato (approximately half a medium sweet potato)
  • 1 tsp salted butter
  • 1 egg
  • 3 stalks of broccolini
  • 2 handfuls baby spinach
  • Chilli flakes (to serve)
  1. Peel sweet potatoes and dice into large cubes. Bring a saucepan of water to the boil with a pinch of salt.
  2. Add sweet potato and allow to boil for 10 minutes or until soft and cooked through.
  3. Meanwhile place broccolini in a microwave safe dish with a dash of water. Cover and microwave on high for 1 minute. Add spinach leaves and return to the microwave to steam for a further 1 minute. Drain and season with salt and pepper.
  4. Poach, boil or fry your egg in a pan until cooked to liking.
  5. Drain sweet potato and add butter. Mash until smooth and creamy. Season with salt and pepper.
  6. Place sweet potato into a bowl and top with greens and egg. Sprinkle with chilli flakes.
Breakfast
breakfast, chilli, gluten free, health food, healthy, quick meal, sweet potato

Foodie Friday: Culina et Vinum’s Green Breakfast

This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney. Ingredients Salsa Verde: Blend together:…
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Recipes

Foodie Friday: Moroccan roast fioretto with farro, pistachio, pomegranate & yoghurt

Today’s recipe is brought to us by Perfection Fresh Australia and created by award-winning chef, Tom Walton. The love child of cauliflower and broccoli, fioretto tastes sweeter than cauliflower but is packed with the same nutritional value.

In season until November, try out this trendy new vegetable with a Morrocan twist to tantalise your tastebuds.

Morrocan roast fioretto with farro, pistachio, pomegranate & yoghurt

Fresh and crispy, this quick recipe is packed with nutrients.

  • 2 packets Perfection Fresh Fioretto
  • 2 tbsp olive oil
  • 2 tsp harissa paste
  • salt (to taste)
  • 2 cups farro (cooked according to packet instructions)
  • 1 cup mint (roughly chopped )
  • 1 cup coriander (roughly chopped )
  • 1 cup dill (roughly chopped )
  • ½ cup pomegranate seeds (approx. 1⁄2 pomegranate)
  • ½ cup toasted pistachios (crushed)
  • ½ cup dried apricots (roughly chopped)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chardonnay vinegar
  • 2 tbsp pomegranate molasses
  • 1 ½ cup natural Greek-style yoghurt
  • 1 lemon

  1. Preheat an oven to 210°C and line a baking tray with baking paper.

  2. Toss the fioretto with the olive oil, harissa paste and a little salt.

  3. Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
  4. Meanwhile, in a mixing bowl, combine the cooked farro, herbs, pomegranate, pistachio, apricots and dress with the extra virgin olive oil, vinegar and 1 tbsp of molasses. Season and toss to combine.

  5. To finish, spread the yoghurt over a serving plate, spoon over the farro salad and top with the roast fioretto, squeeze over lemon to serve.

Dinner, Lunch, Salad
Morrocan
baked, easy dinner, fioretto, health food, healthy, lunch, pistachio, pomegranate, quick meal, salad, yoghurt

Foodie Friday: Duck and lychee salad

This recipe was developed by Megann Evans for Australian Lychees. More recipes
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Recipes

Foodie Friday: Easy weeknight gnocchi

Satisfy your cravings for authentic Italian food with this recipe from Smeg. Easy to make and filled with flavour, this easy weeknight gnocchi is the perfect family meal.

Easy weeknight gnocchi

Try your hand at making this Italian classic with this easy but delicious recipe.

  • Smeg (or other brand) stand mixer
  • 700 ml tomato passata
  • 500 g pre prepared gnocchi ((recipe below))
  • 60 g baby spinach leaves
  • 150 g button mushrooms (finely sliced)
  • 250 g ricotta
  • Parmesan cheese and basil leaves to serve

To make gnocchi

  • 1 kg potatoes suitable for gnocchi
  • 2 – 2½ cups all-purpose flour
  • 1 egg
  • pinch of salt

To make gnocchi

  1. Wash the potatoes, leaving the skins on. Put them in a large pot filled with cold water, then bring them to cook over medium-high heat until the potatoes can easily be pierced with a fork. When ready, drain the potatoes.

  2. Peel them then pass them through a potato masher, letting them fall in the bowl of the stand mixer. Let them cool for 5 minutes.

  3. When the potatoes are slightly cool, add half of the flour, egg and pinch of salt. Using the Smeg stand mixer hook, mix on setting 1 until the ingredients are combined.

  4. Flour a work surface with half of the remaining flour, reserving the other half in a corner to use if needed. Put the potato dough on the work surface and roll into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick, making sure to use a small amount of flour so it doesn’t stick to the work surface. Cut into small pieces.

  5. Bring a large pot of water to boil. Salt the water with 1-2 tablespoons of rock salt and add the gnocchi. Cook until the gnocchi float to the top; 1-2 minutes. Drain.

For the dish

  1. Set the oven to fan forced and preheat to 180⁰C.

  2. Pour passata into a large baking dish and gently stir through gnocchi, spinach and mushrooms. Season with salt and pepper and top with tablespoons of ricotta.

  3. Cook for 25 minutes. Serve hot topped with parmesan.

Dinner, Lunch
Italian
gnocchi, italian, pasta, tomato

Foodie Friday: Pasta with pancetta & caramelised onions

Sweet caramelised onions and salty pancetta are combined in this rustic, easy-to-make dish from Williams Sonoma. Spaghetti is a very acceptable substitute if bucatini is hard to come by. Uncork…
Categories
Recipes

Foodie Friday: Champagne and rose macarons

strawberry flavored macaroons in a white table and highlighted background, one with a bite

This recipe is brought to us by Australian Almonds. Delicious and beautiful, they’re the perfect treat to impress your guests.

Champagne and rose macarons

Pretty in pink and a mouthwatering delight, these aren't as tricky as you'd think so have a go!

Macaron Shells

  • 150 grams ground almonds
  • 150 grams icing sugar
  • 110 grams egg whites
  • 150 grams caster sugar
  • 4-6 drops rose pink food colouring

Champagne and rose buttercream

  • 250 grams salted butter (softened)
  • 250 grams icing sugar
  • 10 drops champagne essence
  • 2 drops rose essence
  • 1 tbsp rose water
  • 1 pinch salt

  1. Preheat the oven to 150°C or 130°C fan-forced. Line 4 baking trays with baking paper or 4 silicon macaron mats.

  2. To make the macaron shells, place the ground almonds and icing sugar into a blender or food processor and pulse until fine, being careful not to overheat the mixture. Pass the mixture through a sieve 2 or 3 times, pushing through any lumps with the back of a spoon.

  3. Measure out half the egg whites and add to the almond meal mixture. Using a spatula, mix until just combined, taking care not to overwork the mixture.

  4. Place the remaining egg whites into a very clean stand mixer bowl. Whisk on a medium high speed until soft, frothy peaks form. Continue to whisk while you prepare the syrup.

  5. Place the caster sugar and 35ml water into a small saucepan and set over a medium heat. Stir the mixture and allow it to come to the boil. Using a sugar thermometer to check the temperature, cook the syrup until it reaches 118°C. Once it has come to temperature and is a syrupy consistency, remove from the heat.

  6. As the egg whites continue to whisk, pour the syrup down one side of the bowl in a slow, steady stream until all of it has been incorporated into the egg whites. Add the pink food colouring to your desired colour and continure to whisk the meringue on high speed until thick and glossy, about 5 minutes. The base of the bowl should be warm but no longer hot.

  7. Add the meringue mixture to the almond meal mixture and, using a clean spatula, fold gently until evenly combined, taking care not to overmix. The mixture should have a soft paste-like texture and a dropping consistency.

  8. Transfer the mixture to a large piping bag fitted with a 1cm round piping tip. Pipe small rounds, about 2cm in diameter, onto the lined baking trays. Help the macaron mixture to level out by tapping the underside of the trays with the palm of your hand.

  9. Set the macarons aside to form a "skin" on top of the shell, about 30 minutes. Once the skin has formed, place into the preheated oven and bake for 12-15 minutes. Once baked, open the oven door and leave ajar for 2 minutes before removing the macarons.

  10. Set the macarons aside on the trays to cool completely. Once cool, lift off the trays with a round-tip palette knife. Set aside in an airtight container until ready to fill.

  11. For the buttercream filling, add the very soft butter to the bowl of a standmixer fitted with a cream paddle and beat until very pale and light in texture. Add the icing sugar, champagne essence, rose essence, rose water and salt. Mix until all the ingredients are incorporated and the mixture is light and creamy.

  12. Transfer the buttercream to a piping bag fitted with a 1cm tip. Pipe the buttercream onto half of the fully cooled macaron shells and sandwich withanother shell.

Dessert, Snack
Baked goods, French
baked, baking, macarons

Foodie Friday: Mini pavlovas with passionfruit curd

This recipe is brought to us by Australian Passionfruit. More recipes