Broad bean, feta and mint bruschetta
3 cups broad beans
Handful mint leaves, finely chopped
Handful parsley, finely chopped
½ cup olive oil
squeeze of lemon juice
Salt and pepper to taste
1 sourdough french stick (cut into approx 30 slices)
1 clove garlic cut in half
Pod the broad beans and plunge into boiling water for 3 minutes. Drain and slip the beans out of their skins.
Smash the beans using a potato masher and mix with the oil, lemon juice, herbs salt and pepper.
Brush the sourdough with olive oil and grill on both sides until lightly golden. Rub the garlic over the bread (to impart garlic flavour.)
Top the sourdough slices with the broad beans and sprinkle with feta
Roasted pumpkin and spinach salad with a curry dressing
1 butternut pumpkin, peeled and cut into bite sized pieces
1 tablespoon olive oil
2 Spanish onions, cut into thin wedges
400g baby spinach leaves
Crunchy noodles to garnish
Toasted sunflower seeds to garnish
¼ cup light olive oil
1 tablespoon curry powder
2 tablespoons brown sugar
1/2 cup white vinegar
2 teaspoons soy sauce
Preheat oven to 200˚.
Place pumpkin and onion in an ovenproof dish and toss with olive oil. Bake for 15-20 minutes.Set aside and allow to cool.
Arrange spinach and cooled pumpkin on a platter.
Whisk salad dressing ingredients. Pour over salad and toss.
2 cups quinoa
3 cups water
1 cup currants
1 punnet cherry tomatoes, quartered
1 cup green pitted Israeli olives, halved
2 heaped tablespoons chopped mint
1 cup chopped parsley
½ cup chopped coriander
juice of 2 lemons
¼ cup olive oil
salt and pepper to taste
toasted sunflower seeds to garnish
Rinse quinoa and place into a pot with water. Bring to the boil. Reduce heat, cover and simmer for 10 minutes.
Allow to stand for 5 minutes. Fluff up with a fork, transfer into a large tray and allow to cool.
Add veggies and herbs to quinoa. Dress with lemon juice and olive oil.
Season with salt and pepper and gently toss.
Creamy potato salad
11/2 kg potatoes (8 medium), unpeeled
salt and pepper to taste
5 spring onions, finely chopped
3 eggs, hard boiled and roughly chopped
1 cup mayonnaise
3 pickled cucumbers, finely chopped
3 tablespoons finely chopped parsley
Cut potatoes in 1/2 and boil until tender when pierced with a knife. Drain, peel and dice the potatoes.
Whilst still warm, season with salt and pepper.
Add spring onions, gently toss and set aside to cool.
Add eggs, mayonnaise and pickled cucumbers.
Toss well and sprinkle with parsley.
Warm apple and rhubarb cake
8 apples peeled, cored and chopped into bite sized pieces
8 stalks rhubarb cut into bite sized pieces
2 tablespoons water
1 teaspoon cinnamon
1 cup sugar
3 cups flour
1 cup milk
Cinnamon sugar to sprinkle
Place apples, rhubarb, sugar , cinnamon and water into a pan and cook on a medium heat for 5 minutes until softened. Spoon into a large baking dish.
Beat butter and sugar until pale and creamy. Add eggs and beat. Add flour and milk alternately, beating well in between.
Top apple and rhubarb with batter and sprinkle with cinnamon sugar.
Bake for 20 minutes or until golden and cooked through.
Sprinkle with noodles.