Green Rice


2 tablespoons olive oil
50g butter
8 stalks silver beet (or any greens), finely chopped
4 spring onions, finely chopped
Handful green beans chopped into small pieces
4 cloves garlic, chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Chopped parsley to garnish


Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens.

Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated.

Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes stirring every 5 mins.

Season with salt and pepper.

Garnish with chopped parsley.

Poppyseed speckled hamentashen


2 cups flour
11/2 teaspoons baking powder
100 g butter (softened)
3/4 cup sugar
¼ teaspoon salt
2 tablespoons orange juice
1 egg
1 tablespoon poppy seeds


Preheat oven to 180.

Combine all ingredients in a food processor and mix to form a ball.
Roll out dough to 5mm. Use a glass or cup to cut out circles.

Place a half a teaspoon of jam in the middle of the circle of dough, then pinch each corner to form a triangle around the filling.

Brush the hamantashen with egg white and place on a lined baking tray

Bake for 12-15 minutes until a light golden brown and allow to cool on wire racks.

Fried eggplant with Napoli sauce


4 eggplants, sliced width wise into 2 cm slices
6 eggs, lightly beaten
1 cup flour
Oil for frying

Napoli sauce:
30-40 cherry tomatoes (blitzed in a food processor)
Dollop tomato paste
I onion, finely chopped
2 teaspoons olive oil
Pinch brown sugar
1 teaspoon salt
Pepper to taste


Cut eggplant into slices. Dip into egg. Dust each piece with flour. Lightly fry until golden brown. Drain on absorbent paper.

Place on a platter and dollop some sauce on each slice.

Napoli sauce:
Heat oil in a pot. Fry onion until glassy. Add tomatoes sugar and salt and simmer on a low heat for 15-20 minutes.

feta, carrot, zucchini and poppy seed muffins


2 cups self-raising flour, sifted
1 teaspoon baking powder
3 tablespoons poppy seeds
1 cup grated cheddar cheese
150g feta cheese, roughly crumbled
3 eggs, lightly beaten
3/4 cup milk
60g butter, melted
1 medium carrot, grated
1 small zucchini, grated
extra cheddar cheese to sprinkle on top
canola oil spray


Preheat oven to 180˚.

In a bowl, combine flour, baking powder, poppy seeds, grated cheese and feta cheese.

In another bowl combine eggs, milk, butter, carrot and zucchini.

Pour wet ingredients into dry ingredients and mix gently with a fork.

Spray muffin tins with oil. Fill with mixture and sprinkle with extra cheese.

Bake for 10 minutes or until golden brown.

Asian coleslaw


½ wombok shredded finely
¼ purple cabbage, shredded finely
3 spring onions, finely chopped
2 carrots, peeled and grated
Fried noodles to garnish

½ cup light olive oil
¼ cup white vinegar
¼ cup castor sugar
2 tablespoons soy sauce
2 teaspoons sesame oil


Mix wombok, purple cabbage, carrot and spring onions in a bowl.

Whisk dressing ingredients and pour over salad.

Garnish with fried noodles.