I picked up the gorgeous silverbeet, basil & parsley at Bondi Farmer’s Market on Saturday.
1/4 cup ricotta (I use full-fat)
3/4 cup silverbeet
8 kalamata olive, chopped (stone removed) – they add some saltiness to the triangles
1 handful basil
1 handful parsley
2 sheets frozen puff pastry
*pre-heat the oven to 190 degrees celsius*
1. Take pastry from the freezer & let it thaw.
2. Wash silverbeet & remove from white stalk. Chop roughly – great if it is still a bit wet form being washed
3. Turn on a frying pan – when hot, throw in silverbeet & move constantly for a minute or so until wilted. Remove from heat.
4. Chop olives
5. Stir up all ingredients (except pastry!) in a bowl.
6. Cut pastry sheets each into 3 equal size pieces lengthways (so they are long, thin & rectangular).
7. Spoon the spinach ricotta mix onto the top left of the pastry piece then told until complete.
8. Throw in the oven for 20 mins at 190 degrees.
I think I have spent more money (& time) at Orange Grove Markets in 2013 than any other food outlet – coffee, fruit & veg, the amazing Honest to Goodness stall & amazing spinach & feta Turkish gozlemes. Not to mention $$ on the pony rides & jumping castle. In saying that, I’m proud to be supporting local farmers & business. This weekend was the last market of 2013 so I decided to buy at least one product I have never bought before: enter OYSTER MUSHROOMS!
2 cups oyster mushrooms
1 tbspn sesame oil
1 tbspn GF soy sauce – please check the labels as I noticed a soy sauce containing sugar.
1 handful coriander
2 big cos lettuce leaves, rinsed & left to dry on a tea towel
*optional: 1 small red chilli, chopped.
1. Heat a frying pan
2. Throw in the sesame oil, then all the mushrooms.
3. Stir constantly so they get a good coating of sesame oil.
4. Once they start browning, throw in the coriander & soy sauce. Stir another 30 seconds until the coriander slightly wilted then place on a plate.
**i let the mushrooms cool down so they were served warm as it was a hot day but this is your call!
5. Place the 2 lettuce leaves on a plate. Spoon the mushrooms into the lettuce leaves & top w chilli
I picked up some beautiful fresh figs from my local markets yesterday (Orange Grove in Lilyfield, Sydney if you’re ever in the hood on a Saturday from 8am-1pm). They werent cheap but i had to have them! I love figs & basil so also picked up some super fresh basil from the markets.
1 cup rocket, washed & dried (I lay it on a tea towel)
2 fresh figs, quartered
1/3 cup fresh basil leaves
4 tspns labanne (yoghurt cheese) which could easily be replaced by a goat’s cheese)
**optional to grind some pepper over the top before serving
1. Put rocket in the bowl first
2. Place quartered figs on top of rocket
3. Sprinkle basil leaves over the top
4. Spoon over 4 tspns of labanne
**or just don’t follow this method at all & do however you like!
I find the salad doesn’t need any dressing as the labanne is so creamy & the flavours compliment each other – peppery rocket, fresh basil, sweet figs & salty, creamy labanne. You could add some olive oil & salt if you felt it needed it.
3 x large mushrooms
1 cup kale, rinsed & torn into small pieces
1/2 block haloumi, sliced
Optional: chilli, finely sliced or chopped
1. Pre-heat the oven to 150 degrees Celsius.
2. When oven heated, throw the kale in a baking tray & drizzle w 1-2 tspns olive oil. Set the timer for about 7 minutes. 3. Peel the mushrooms
4. Heat up a frying pan, then tip 2 tspns olive oil or coconut oil in
5. Throw the mushrooms in on their back for about 2-3 minutes then flip. Cook another 2 or so minutes then place on a plate.
6. In the same pan, pop in a little more olive oil then place the haloumi in the pan.
7. Cook for about 1 minute on each side, then drain any excess oil on a piece of paper towel.
8. Place all ingredients on a plate & eat immediately!
I find it best warm, but eat however you like 🙂
the earthiness of the mushrooms, saltiness of haloumi, freshness of kale & heat of the chillis compliment & balance each other well.
Similar to a lot of my recipes, this came about by wanting to use 2 particular ingredients. I thoroughly enjoyed them & my 2 year old devoured 4 of them in a row. They may look a little prettier using white tahini, but tasted so good!
1/2 cup dried white mulberries (I bought mine from Honest to Goodness at Orange Grove Markets in Lilyfield, Sydney)
2 tbspns chia seeds
1 tbspn almond meal
3 tbspns black tahini (I bought Mayvers brand which is available at Coles)
1 tbspn coconut oil
1. Take the stones out of the dates
2. Throw all ingredients in a food processor until well combined.
3. Line a container w baking paper.
4. Press the mixture into the container & pop in the freezer for 1 hour
5. Remove from container & cut into slices
**keep refrigerated, especially in the Sydney summer!
If anyone knows or remembers ‘Sesame Snaps’, they taste exactly like them, but much healthier.
Quite by accident I made this raw vegan brownie – all I knew was that I wanted to use some organic hazelnuts I’d picked up at Orange Grove Markets (in Lilyfield, Sydney).
I have to confess I never believed in the past when I read about a raw vegan brownie being the same texture as a traditional sugar & butter laden one but I have now eaten (literally) my own words.
It’s not often I make the same recipe twice but I’ve made this twice in the last week & am sure you will love it as much as I do
The 6 clean ingredients are:
2/3 cup hazelnut meal OR Hazelnuts (I blended them into hazelnut meal in the spice grinder attachment of my food processor)
1/4 cup Flaxseed
6 Dates, stone removed
3 tbspn Maca-Cacao mix (the brand is Power Superfoods & is available at Healthlands in Leichhardt).
2 tbspns Coconut Oil (brand = Absolute Organic from Healthlands in Leichhardt).
Optional: 1-2 tspns Buckinis for decoration (Loving Earth)
It’s as easy as blending all ingredients in a food processor then pressing it into a container – I used rectangular but use any shape you like.
Freeze for 15 minutes then eat!
With less than 3 weeks til Christmas & the suggestion from daycare that each family shares a Christmas tradition, I decided on making gingerbread with my boys.
The recipe was vegan, refined sugar free, gluten free & dairy free.
About three quarters made it to the oven – I cut out the first batch & popped straight in the oven, then gave the boys each about one quarter to make what they wanted on it. My 4 year old pulled the head off a fairy he had made from a cutter & said it was a ball & put it under another fairy’s arm, then rolled up another ball & put it on the fairy’s chest & said it was a boob. While I was enthralled by my 4 year old’s imagination, my 2 1/2 year old ate ALL of his, thankfully it was fine to eat raw, so I think this could be the start of an amusing tradition!
2 1/4 cups Almond meal (I have also made using 1 cup almond meal & remaining 1 1/4 cups buckwheat flour & rice flour)
1/2 cup Flaxseed
2 tspns Cinnamon
2 tspns Ginger
1 tspn Nutmeg
50ml Olive oil
2 tbspns Rice malt syrup
Dates x 4
Chia ‘egg’ (1 tbspn chia seeds mixed w 3 tbspns water, then let it sit for 15 mins)
1 tspn vanilla
1. Blend almond meal, dates & spices in food processor
2. Add olive oil, vanilla, rice malt syrup & chia egg. Blend again – at his stage mine formed into a big ball.
3. Line a tray with baking paper – pop the dough on the baking paper & roll it out into an even thickness. Pop another sheet of baking paper on top. Throw I the fridge & set the timer for 1 hour.
4. Put the oven on at 150 degrees.
5. Cut into desired shapes, then pop in the oven for 20 mins
Makes 24 biscuits