Fresh and crunchy rainbow salad

Ingredients

3 carrots, peeled and grated

1 beetroot, peeled and grated (use beetroot leaves too – shredded)

2 stalks celery, finely chopped

2 corn cobs cooked, kernels removed

3 firm tomatoes, chopped

1-2 avocados, cubed

1 tablespoon sesame seeds

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

salt and pepper to taste

dressing:

¼ cup extra virgin olive oil

1 tablespoon apple cider vinegar

Juice 1 lemon

Salt and pepper to taste

Method

Place all salad ingredients, except seeds into a large bowl.

Whisk dressing ingredients and pour over salad.

Season with salt and pepper.

Toss and serve.

Cheese and spinach bourekas

Ingredients

400g ricotta cheese

11/2 cups grated cheddar cheese

Small bunch silverbeet, finely chopped (8 stalks)

1 egg, beaten

3 sheets puff pastry

Egg to brush over tops

Sesame seeds to garnish

Method

Preheat oven to 200.

In a large bowl mix all ingredients together. Defrost puff pastry. Cut into squares (9 small or 4 large).

Place a dollop of mixture in the centre of each square. Wet edges of pastry by rubbing your finger along the edges. Seal to make a triangle.

Brush with egg and sprinkle with sesame seeds.

Bake for 15 mins or until golden.

 

Homemade pasta with greens,tomatoes and basil

Ingredients

Pasta dough:

500g plain flour

3 teaspoons salt

5 eggs, lightly beaten

Sauce:

2 tablespoons olive oil

50g butter

3 cloves garlic, crushed

10 stalks, silverbeet, chopped

1 cup basil. chopped

2 cans chopped tomatoes

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 est 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 all the greens and herbs and stir for a few minutes until wilted. Add in the chopped tomatoes and stir for a few minutes. Pour over pasta and mix until well combined. Serve straight away.

Broad bean, spinach and rice soup

Ingredients

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

11/2 litres chicken stock

Juice of half a lemon

2 cups double podded broad beans

Salt and pepper to taste

 

Method

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.

oatbran, coconut and chocolate chip muffins

Ingredients

3/4 cup bran

1/2 cup rolled oats

1/2cup coconut

1 1/4 cups plain flour

1/2 cup sugar

1 teaspoon bicarbonate of soda

2 medium sized ripe bananas

3/4 cup vegetable oil

1 egg

3/4 cup milk

1 cup chocolate chips

shredded coconut to garnish

canola oil spray

Method

Preheat oven to 180°.

Combine bran, oats, coconut, flour, sugar and bicarbonate soda in a large bowl.

In another mixing bowl, mash bananas really well. Add oil, egg and milk. Mix well.

Pour wet mixture into dry mixture and fold with a metal fork until just combined. Add chocolate chips and mix.

Spray a muffin tin with oil and fill with mixture. Sprinkle with shredded coconut.

Bake for 10-12 minutes. Cool slightly in muffin tin and then transfer muffins to a wire rack.