Photo by Julie O’Malley
Hellenic Grain Salad
1/2 bunch coriander, chopped by hand
1/4 bunch parsley, chopped by hand
1/4 red onion, finely diced by hand
1/2 cup freekah (or cracked wheat or quinoa)
1/4 cup Puy lentils
1 Tbsp each – toasted pumpkin seeds, toasted slivered almonds (or flaked), toasted pine nuts, baby capers
1/4 cup currants
Juice of 1/2 lemon
1 1/2 Tbsp extra virgin olive
small grind of sea salt (or to taste)
1/2 pomegranate, deseeded, to serve (can substitute with craisins)
Place freekah and lentils in separate small saucepans, add some water and place on to heat until boiling. Reduce temp and simmer until they are both just cooked. The freekah will be done first. Drain well in a sieve and rinse the lentils under cold water and drain again. Allow to cool.
In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
Divide between 2 bowls, top with pomegranate seeds and a dollop of the dressing.
1/4 cup thick Greek yoghurt
pinch ground cumin
1 tsp honey
Mix together until combined.
1 cup self-raising flour
1 cup sugar
125g butter, melted
2 green apples, cored & cut into large chunks (don’t peel)
cinnamon, vanilla and/or nutmeg to taste
1. Preheat the oven to 190C.
2. Mix everything together.
3. Pour into a springform tin.
4. Bake for 40-45 minutes.
To Turn into Caramel Apple Self Saucing Pudding:
- Only use small amount of sugar for the teacake when making – pour into large pyrex or casserole dish.
- Boil 2 cups of water and melt 60g of butter in it.
- Sprinkle sugar over teacake and then using a wooden spoon to stop splashes, pour the water over the top.
- Bake for 40 minutes on 180c or microwave at 50% for 10-15 minutes.
- Serve with Ice-Cream
Orange Chocolate Chip Muffins
1 unpeeled orange, cut up
1/3 cup orange juice
1/2 cup butter or margarine
1/2 teaspoon vanilla
1 3/4 cups plain flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1-1 1/2 cups chocolate chips (optional)
1. Cut washed orange into 7 or 8 pieces. Remove seeds.
2. Combine orange pieces and juice and blend in blender or food processor. Add egg, butter
and vanilla to mixture. Blend.
3. Pour into a medium size bowl.
4. In a separate bowl measure flour, sugar, baking powder and baking soda. Whisk together
thoroughly. Mix dry mixture with orange batter only until well combined.
5. Add choclolate chips and mix gently to avoid overmixing.
6. Fill greased muffin tin ¾ full and bake for 20 minutes at 200°C.
7. Watch carefully as these bake quickly. Remove from tins after 5 minutes of cooling.
Baked Mushroom, Bacon and Spinach Risotto
1 Tablespoon olive oil
1 clove garlic, crushed
150g button mushrooms, roughly chopped
2 rashers bacon, rind removed, roughly chopped
3/4 cup (150g) arborio rice
2 1/4 cups (560ml) chicken stock
30g baby spinach leaves
1/2 cup (40g) finely grated parmesan
sea salt and cracked black pepper
Preheat oven to 180°C (355°F). Heat the oil in a large non-stick frying pan over medium heat. Add garlic, mushrooms and bacon and cook for 5 minutes or until browned. Place in a 5 cup-capacity (1.25L) ovenproof dish with the rice and stock and stir to combine. Cover tightly with aluminum foil and bake for 40 minutes or until most of the stock is absorbed and rice is al dente. Stir through the spinach, parmesan, butter, salt and pepper. Serves 2.
Makes 12 balls
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 Tablespoons maple syrup
2 Tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency.
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.