Recipes

Winter Warmers  Special lift out- Get Ready for Winter!

Easy Minestrone Soup

1 tsp garlic

1 onion, diced

2 carrots, diced 

1 zucchini, diced 

1 small leek, diced 

1 large potato, diced

1 440gm canned kidney beans, drained 

1 tbsp olive oil

1 litre vegetable stock

2 x440gm tinned tomatoes

1 large handful of rainbow chard, cabbage, or kale

100gm pasta 

In a large stock pot, place, oil garlic, onion, potato, carrot and leek and cook for 2-3 minutes 

Add stock, tinned tomato, pasta, greens and drained beans as well as rest of ingredients and simmer until soft, serve with garlic bread or crusty bread roll

Carrot and ginger soup 

Serves 4-6 people

2 tbsp oil

1 large onion, roughly chopped

3 tsp garlic

2tsp ginger

Grated zest and juice of 1 orange

1.5 kg carrots , peeled and grated 

2 litres stock

Greek yoghurt

Bunch of coriander

1. In a large stock pot, place oil and onion in pan, cook for 2-3 minutes, add the garlic and ginger, stir for 1-2 minutes
2. Add the carrots, stock and orange juice and zest and simmer until carrot is soft and starts to break down
3. Using a stick blender or thermomix, blend the soup until smooth
4. Serve with yoghurt and coriander

Curried Pumpkin soup

Serves 8

1 ½ kg pumpkin or sweet potato, chopped

2 onions, chopped 

1 tbsp garlic 

3 tbsp curry paste or powder

1 litre stock

1 tbsp oil

600ml coconut cream/milk

In stock pot, add oil and onion as well as garlic- cook for 2-3 minutes

Add curry paste or powder and stir 1-2 minutes and allow it to become fragrant

Add pumpkin and stock and simmer until pumpkin is very soft

Using a Thermomix or stick blender, blend until smooth add coconut cream 

Mulligatawny Soup

Serves 2 

½ tsp garlic

Pinch of cumin

2tsp Curry powder

Pinch ground ginger

Pinch cayenne pepper

20gm butter

2 chicken thigh fillets, diced

1 stalk celery, sliced 

½ onion chopped

½ carrot chopped

½ leek sliced

4 C chicken stock

Pinch of salt

Pinch pepper

1/3 c long grain rice

½ medium apple peeled, cored and diced 

½ c Plain yoghurt

1 tbsp lemon juice

1/3 C whipping cream

¼ tbsp chopped fresh parsley

¼ tbsp toasted flaked almonds

1. Combine garlic, cumin, cloves, curry powder, ginger and cayenne pepper in a small bowl.
2. Melt butter, add chicken and cook thoroughly 
3. Place chicken, garlic and spice mix in large saucepan. Add celery, onion, carrot and leek. Blend well
4. Add small ladle of stock and cook over low heat, stir constantly until vegetables are tender
5. Stir in remaining stock and season with salt and pepper 
6. Simmer for 30 minutes
7. Add rice to soup and continue for 15 minutes
8. Add apples and yoghurt simmer for 10 minutes
9. Add lemon juice and cream
10. Taste and adjust seasonings

Fluffy Japanese Pancakes 

1 qty between 2 people

1 C Plain flour

2tsp baking powder

½ C milk

4 Eggs separated

50gm butter melted

1 tsp vanilla extract

1 C Caster Sugar 

1. Preheat Oven 180C
2. In large bowl, sift plain and baking powder together twice
3. Whisk in egg yolks, butter, milk and vanilla
4. Wipe out another large bowl with vinegar and paper towel
5. Place clean egg whites in bowl and with hand mixer- whisk until soft peaks and volume has doubled 
6. Place the muffin tray in the oven until hot, when it comes out spray with grease
7. Gradually add caster sugar until it has mixed well and is shiny and glossy
8. Fold into the pancake mixture gently in 3 batches and spoon into hot muffin tray evenly 
9. Bake for 14 minutes until firm to touch and bubbles appear on the surface

Macadamia White chocolate Cookies 

1 1/2 cup plain flour 

1/2 teaspoon baking soda 

1/4 cup caster sugar 

1/3 cup firmly packed light brown sugar 

125 gm butter, melted 

1/2 teaspoon vanilla extract

1 egg

3/4 cup roasted macadamias, chopped coarsely

180gm white chocolate 

1. Preheat oven to 200°C/400°F. Line two oven trays with baking paper
2. Sift flour, soda and sugars into large bowl. Stir in butter, extract and egg, then chocolate and nuts
3. Drop rounded tablespoons of mixture, 5cm (2-inches) apart on trays
4. Bake cookies about 10 minutes. Cool on trays.

Mini Meatloaf and Vegetable Meal

Serves 2

Mince meat

1 piece zucchini grated

1 piece carrot grated 

1 piece onion diced

1 tbsp tomato sauce, half for mixture and half on top

1 tsp Worcestershire sauce

½ egg, beaten

1/3 C breadcrumbs (gluten free)

herbs and spices

¼ c Cheese 

Vegetables to use:

Potatoes

Three vegetables- peas, corn and carrots 

1. Preheat oven 180C
2. Prepare vegetables
3. In largest bowl place all ingredients
4. Using gloves or bare hands mush until well combined
5. Divide mixture into two and divide, wrap in foil and bake for 15 min
6. Add tomato sauce and cheese left top open and cook for another 10 minutes until clear juices run

Vegetables can be prepared by:

Baking

Boiling

Mashing or combination of those methods to create a healthy meal