Sides|Entrees|Extras

Method

In a large bowl mix together flour, salt, instant yeast, water. Using a spoon or your hands mix together until you form a shaggy dough. Cover with a lid or plastic wrap and allow to rest over night or for at least 8 hours. The dough seems very dry but that's okay.

Pre heat oven to 240C and grab a cooling rack and line it with parchment paper. If you don't have a cooling rack you can use a baking sheet,

After resting the dough should have doubled in size. Carefully pour dough onto floured surface and also give the dough a light dusting of flour. Using a knife or bench scrapper cut the dough into two equal pieces. Using your hand gently form into a baguette shape being careful not to form air out of the loaves. Turn the loaves upside down and place onto the parchment lined cooling rack. If you have a sharp knife, slit the top of the loaf. Let the formed loaves rest on rack for 20 minutes while oven pre-heats.

Place the rack into the oven and bake the baguettes for 30-35 minutes. Once baking is complete allow the baguettes to fully cool and enjoy!

Method

Mix all ingredients.

Cover with alfoil. Leave for 18 hours.

At end of 18 hours push down dough and fold over itself a few times.

Cover baking tray with foil. Oil the foil, then sprinkle generously with polenta (or flour).

Put dough onto tray and shape into a loaf.

Cover with floured towel for 2 hours.

Put in oven pre-heated to 220°.

Cook for 35 to 45 minutes.

Put onto rack to cool.

Method

Blanche broccoli in salted water for 60 seconds. Drop in ice water. Pat dry.

Toss with other ingredients.

Method

Heat oil over medium heat in large saucepan or small pot.

Add garlic and onion. Cook for 5 minutes or until translucent and sweet.

Add rice and stir until rice turns mostly translucent.

Add broth and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.

Lovely served warm or at room temperature.

Method

Process the chilli, onion, garlic and water in a food processor until finely chopped.

Transfer to an 18cm (base measurement) saucepan. Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.

Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 35-40 minutes or until the jam jells when tested (see tip). Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.

Method

Pre-heat the oven to 180°

Cut up the pocket breads. I found it easiest to cut them whole, then separate the two sides.

Spread on a baking tray.

Spray all over with oil.

If desired, sprinkle herbs or spices.

I checked them after 10 minutes - it all depends on the oven. Mine were done after 15 minutes

Method

Heat oil over medium heat in large saucepan or small pot.

Add garlic and onion. Cook for 5 minutes or until translucent and sweet.

Add rice and stir until rice turns mostly translucent.

Add broth and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.

Lovely served warm or at room temperature.

Method

Adjust oven rack to center position and preheat oven to 230°C. Heat 2L water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Method

Place Greek Salad Dressing ingredients in a jar and shake until well combined. Set aside for 20 minutes to let the flavours infuse.

Tomatoes: Cut each tomato into 6 wedges, then cut each wedge into 3 or 4 pieces. If the tomato is watery, scoop out the watery seeds inside with a teaspoon.

Cucumbers: Slice the cucumber into ½cm thick slices. Or if they are thick cucumbers, slice the cucumber in half vertically, then slice.

Onion: Peel and finely slice the red onion. I keep it in rings - you could cut it in half then slice. (Note 2)

Capsicum: Cut into short strips.

Feta: Cut into 1cm cubes.

Place the tomato, cucumber, onion, feta and olives in a bowl, sprinkle with oregano then pour over dressing. Toss to combine. Serve immediately!

Method

Package prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)

Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains; let cool for 5 minutes.

Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer three tablespoons of the dressing to a small bowl and set aside.

Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

Place greens in a large bowl and toss with the reserved 3 tablespoons of dressing. Divide the greens between 2 plates and top with the quinoa mixture.

Method

Separate the solid tomatoes from the liquid.

Put the liquid, capsicum, onion and garlic in a covered saucepan and cook until the vegetables are tender.

Add the tomatoes to the pan and cook, uncovered, to reduce.

Add the seasonings and vinegar - taste!

Method

Chop smoked salmon

Blend salmon, cheese, and lemon juice until smooth

Taste and season with salt and pepper

Stir in the dill just before serving

Method

To wet the stale bread with the water until it’s well soaked, then add all the well-chopped ingredients, to process with the machine and you must strain to remove impurities. I blend thoroughly and don't bother straining - I quite like the slight lumpiness. I have to blend it in a few batches.

Keep 2 or 3 hours at freezer.

For a garnish, very finely chop some cucumber and tomato and sprinkle on top.

The original recipe had ¼ litre of vinegar - I found it much too tart. Because I've reduced the quantity, it might be necessary to add more liquid. I added some dry sherry and thought it was much better.

Method

Put tomatoes, apples and onions into a large pan with garlic, salt, spice, ginger and chilli.

Add about half the vinegar and bring to the boil. Reduce the heat to a low simmer for about an hour, stirring regularly until the fruit is soft and pulpy and the mixture thickened.

Add the sugar and the rest of the vinegar and continue to simmer for about a further one to two hours, continuing to stir frequently, until the chutney has thickened. By now it should be a lovely, rich dark colour.

Method

Preheat oven to 220C.

Place pearl barley and 2 ½ cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)

While barley is cooking, place diced vegetables (zucchini, capsicum, and red onion) on a large baking sheet. Season with salt, pepper, 1 ½ teaspoon harissa spice, and ½ teaspoon smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.

When barley is ready, drain any excess water. Season with salt, pepper, ½ teaspoon harissa spice and ¼ teaspoon smoked paprika. Toss to combine.

Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped spring onions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.

Serve warm, at room temperature, or cold.

This will keep in fridge 3-4 days WITHOUT dressing.

Method

Heat oven to 180 degrees C.

In a bowl, mix together the grated Parmesan, thyme and spices until well combined.

Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil

Sprinkle the Parmesan-thyme topping on each zucchini stick

Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.

Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.