Homemade pasta with broccoli, silverbeet and garlic


Pasta dough:

500g plain flour
3 teaspoons salt
5 eggs, lightly beaten


2 tablespoons olive oil
100-150g butter
3 cloves garlic, crushed
2 heads broccoli, cut into small florets
6 stalks silverbeet, chopped
Parsley, Oregano, basil (any herbs from garden)
Grated parmesan to sprinkle


Bring a large pot of water to the boil ready for the pasta.

pasta dough:

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 aldente.


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.

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.

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.

Sprinkle with noodles.

Baked veggie slice


2 zucchinis grated
1 medium sweet potato, peeled and grated
1 potato, peeled and grated
1 carrot, peeled and grated
1 leek, finely chopped
1 1/2 cups grated cheese
6 eggs, lightly beaten
1 tablespoon oil
1 cup self raising flour
salt and pepper to taste
extra cheese for sprinkling


Preheat oven to 180.

In a large bowl combine zucchini, potatoes, carrot and onion. Add cheese and mix well.

Add eggs, oil and flour. Seeason with salt and pepper. Mix thoroughly until well combined.

Spray a large ovenproof dish and fill with mixture. Sprinkle with a little extra cheese and bake for 20 minutes until golden brown.

Lemon cupcakes with a lemon drizzle icing


120g butter
¾ cup sugar
2 eggs
1 3/4 cups flour, sifted
Pinch salt
2 teaspoons baking powder
Zest 1 lemon
¼ cup lemon juice
2 tablespoons milk

Lemon icing:

¾ cup icing sugar
1 tablespoon lemon juice
Patty pans


Preheat oven to 180.

Cream butter and sugar until light and creamy. Beat in eggs 1 at a time. Add salt and lemon zest.  Beat until well combined.

Add flour(mix flour with baking powder) and lemon juice alternately, beating well after each addition.  Add milk and mix well.

Line muffin tins with patty pans. Three quarter fill each patty pan with mixture.

Bake for 12-15 minutes, remove from muffin tins and cool on wire rack.


Combine all ingredients together in a bowl. Drizzle over cupcakes.