Broad bean, spinach and rice soup
2 teaspoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
10 stalks of silverbeet (or spinach)
3 zucchini, diced
1 teaspoon ground cumin
2 tablespoons tomato paste
1 cup basmati rice
1 1/2 litres chicken stock
Juice of half a lemon
2 cups double podded broad beans
Salt and pepper to taste
Heat oil in a large pot over medium heat. Cook onion for 5 minutes or until glassy.
Add garlic, silverbeet, zucchini and cumin. Cook stirring for 1-2 minutes, until starting to soften. Stir in tomato paste and rice. Cook 1-2 minutes.
Add stock. Bring to the boil. Reduce heat, cover and simmer for 10 minutes or until rice is almost tender.
Add lemon juice, broad beans and silverbeet. Cook for 2 minutes or until leaves are wilted and beans are tender. Season with salt and pepper.
Caramelised beetroot and goat’s cheese pizza
Ingredients (this should make 3 large pizzas)
3 medium sized thin pizza bases
4 medium beetroot, washed
2 Spanish onions, finely sliced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon brown sugar
2 teaspoons balsamic vinegar
200g goats’s cheese
2 tablespoons fresh rosemary
Preheat oven to 220.
Place beetroot in a pot of water and boil, covered, for 1 hour or until tender. Drain when cool enough to handle, peel and grate.
Place butter and oil in a medium pot. Add onions and cook until glassy. Add beetroot and cook, covered, over a medium low heat for 30 minutes. Stir regularly. Add sugar and vinegar.
Cook uncovered for a further 15 minutes or until very soft. Allow to cool.
Spread caramelised beetroot over pizza bases. Top with crumbled goat’s cheese, drizzle with oil and scatter over rosemary.
Bake pizza directly on oven rack for 10 minutes or until base is crisp.
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.
2 x 400g can chickpeas, rinsed and drained
2 small cloves garlic
500g tahini paste
½ cup lemon juice (approx 4 lemons)
100ml cold water
2 teaspoons salt
Place all of the above ingredients into a food processor and blend until smooth. Add more water if mixture is too thick.
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.
Creamy potato salad
1 1/2 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.