Crunchy garden salad with the best ever salad dressing
1 portion of salad greens
1 avocado, diced
2 tomatoes, chopped
2 cucumbers, chopped
2 red peppers, chopped
2 carrots, peeled and finely chopped
2 corn cobs, cooked and kernels removed
3 eggs, hard boiled and grated (to garnish)
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
½ teaspoon balsamic vinegar
1 tablespoon maple syrup
¼ cup soy or whole egg mayonnaise
1 teaspoon tamari
coarse-ground black pepper, to taste
½ teaspoon sea salt
½ teaspoon mustard powder
1 clove garlic, crushed
Place all salad ingredients in a bowl.
Whisk dressing ingredients together.
Just before serving pour dressing over salad and toss well. Top with grated egg.
Curried pumpkin soup
2 tablespoons butter
1 heaped tablespoon curry powder
4 onions finely chopped
2 butternuts, peeled and cut into chunks
8 cups prepared chicken stock
1 teaspoon brown sugar
salt and pepper to taste
chopped parsley (to garnish)
Heat butter in a pot and cook onion until glassy. Add curry powder and cook for 2 minutes. Add butternut and stock. Bring to the boil.
Reduce heat, cover and simmer for 20 minutes, or until pumpkin is soft. Add sugar.
Blend until smooth. Season with salt and pepper.
Garnish with parsley.
Potato and spinach frittata
1/3 cup milk
6 small potatoes, diced
2 tablespoons olive oil
2 large leaves silverbeet, sliced finely
2 spring onions, sliced finely
2 cloves garlic, crushed
Salt and pepper to taste
1 cup grated cheese
Heat olive oil in a frying pan. Cook potatoes for 5 minutes or until tender. Add silverbeet, spring onions and garlic. Cook until wilted.
In a bowl beat egg with milk and season with salt and pepper. Pour over the veggies and sprinkle with grated cheese.
Reduce heat to low, cover and cook for 5-10 minutes until almost set. Place under grill to brown. Allow to rest for 5 minutes.
Cut into pieces and serve.
2 x 400g can chickpeas, rinsed and drained
2 small cloves garlic
½ cup tahini paste
Juice of 2 lemons
¼ cup olive oil
2 tablespoons water
Salt and pepper to taste
Place all of the above ingredients into a food processor and blend until smooth. Add more water if mixture is too thick. Taste and add salt and pepper.
Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.
Rhubarb, poppyseed and orange cupcakes
500g self raising flour
250g soft butter
11/2 cups sugar
100g poppy seeds
2 oranges, zested and juiced
4 sticks of rhubarb, trimmed and washed and cut into 3cm pieces
Preheat oven to 190
Cream butter and sugar in a mixer. Add flour and eggs and mix for 2 minutes. Add orange juice, orange zest and poppy seeds and mix until combined. Spoon into patty cases (2/3 full).
Top with a few pieces of rhubarb.
Bake for 10-15 minutes or until golden.