Greek rice (spanakorizo) with Warrigal greens

Ingredients

Large bowl of Warrigal greens
4 tablespoons olive oil
1 onion, finely chopped
Small bunch fresh dill, finely chopped
Large bowl of Warrigal greens
2 cups basmati rice
3 cups chicken stock (3 cups water + 1 chicken cube)
Salt and pepper to taste
1 lemon
Crumbled feta to garnish

Method

Bring a large pot of water to the boil. Place warrigal greens in water and blanch for 2 minutes. Drain and squeeze out excess moisture.

Heat oil in a heavy based pot. Add onions and cook until glassy. Add warrigal greens, tomatoes and tomato paste and cook for 2 minutes.

Add rice and keep stirring for 1 minute 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.

Squeeze over lemon juice and garnish with crumbled feta.

 

Homemade pasta with broccoli, kale and garlic

Ingredients

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

Sauce:
2 tablespoons olive oil
100-150g butter
3 cloves garlic, crushed
2 heads broccoli, cut into small florets
Large bunch kale, stalks removed and chopped
Parsley, Oregano, basil (any herbs from garden)
Grated parmesan to sprinkle

Method

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 5. Once at number 5 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.

sauce:
Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add broccoli, kale and herbs stir for a few minutes until wilted.
Pour over pasta and mix until well combined. Serve straight away.

 

Couscous salad with Bok Choy, dates and sunflower seeds

Ingredients

3 cups couscous
2 bok choy, finely shredded
4 spring onions, finely chopped
1 red pepper, finely diced
8 dates, stone removed and chopped
1 cup, sunflower seeds toasted
Dressing:
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons, whole egg mayonnaise
3 teaspoons maple syrup
1 teaspoon soy sauce
½ teaspoon Dijon mustard
Salt and pepper to taste

Method
Bring a pot of water to boil. Cook couscous for 5 minutes or until soft. Rinse under cold water and set aside.
Add remaining salad ingredients, except sunflower seeds and gently toss.
Place all dressing ingredients into a bowl and whisk. Pour over salad and toss.
Arrange on serving platters and sprinkle with seeds before serving.

 

Curried pumpkin soup

Ingredients

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)

Method

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.

 

Rhubarb and cinnamon muffins with a coconut crumble topping

Ingredients

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
2 teaspoons cinnamon
1 teaspoon salt
1 cup buttermilk
½ cup sunflower oil
1 egg, lightly beaten
1 teaspoon vanilla
2-3 stalks rhubarb, cut into tiny cubes (approx. 11/2 cups)

Crumble:
1/2 cup self raising flour
1/3 cup brown sugar
1/4 cup rolled oats
1 cup shredded coconut
75g butter, softened
1 teaspoon cinnamon

Method

Preheat oven to 180°.
In a large bowl combine flour, baking powder, baking soda, sugar, cinnamon and salt.

Add buttermilk, oil, egg and vanilla. Add Rhubarb and gently mix together with a fork.

In another bowl mix crumble ingredients together with your fingers until it looks like breadcrumbs.

Half fill patty pans with mixture. Spoon over some crumble and bake for 15-20 minutes until golden brown.