Bruschetta with a mixed bean salsa
2 cans mixed beans, drained and rinsed well
1 red onion chopped finely
1 red capsicum, deseeded and diced finely
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper
1 sourdough french stick (cut into approx 30 slices)
1 clove garlic cut in half
In a large bowl mix together all ingredients for the bruscetta. Make sure it’s seasoned well. 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 bean mixture and serve.
Chop chop tuna salad
400g tuna in oil, drained
4 eggs, hard-boiled and finely chopped
2 red peppers, diced
2 cucumbers, diced
4 tomatoes, diced
Small bowl mixed lettuce from the garden, chopped
8 pickled cucumbers, finely chopped
Small bunch dill chopped
1 cup whole egg mayonnaise
juice 1 lemon
salt and pepper to taste
Place all ingredients in a bowl and mix well.
Homemade pasta with broccoli, silverbeet garlic and chilli
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
2 tablespoons olive oil
3 cloves garlic, crushed
2 heads broccoli, cut into small florets
6 stalks silverbeet, chopped
1 chilli finely diced
parsley, oregano, basil (any herbs from garden)
Grated parmesan to sprinkle
Bring a large pot of water to the boil ready for the pasta.
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour. Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook. Place pasta in boiling water and simmer for 4-5 minutes until al dente.
Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add broccoli, greens and herbs and chilli and stir for a few minutes until wilted. Pour over pasta and mix until well combined. Serve straight away.
Roasted carrots and parsnips with rosemary and honey
6-8 parsnips, peeled and diced
10 carrots, scrubbed and diced
½ cup olive oil
2 tablespoons honey
4 sprigs rosemary
Preheat oven to 190.
Place diced veggies in a bowl. Pour over oil and honey and mix well. Season with Herbamare Add rosemary and combine well. Place in an ovenproof dish and roast for 20-25 minutes until cooked and slightly golden.
Mini orange and dark chocolate muffins
2 cups self raising flour, sifted
¾ cup brown sugar
1 cup dark chocolate chips
zest and juice of 1 orange
½ cup sunflower oil
1 cup milk
1 egg, lightly beaten
Preheat oven to 180.
In a large bowl combine flour, sugar, chocolate and zest. Add orange juice, oil, milk and egg. Gently combine using a metal fork. Spray a muffin tin with oil and fill with mixture. Bake for 10 minutes or until cooked.
Place on a wire rack to cool.