Brabourne Farm Kitchen

Summer Berry Trifle

2011-10-26T13:49:00.002+11:00

Banana Cake

2011-10-26T13:45:00.002+11:00

Apple Turnovers

2011-10-26T13:42:00.000+11:00

Christmas Cake

2011-10-26T13:39:00.000+11:00

Smoked Salmon Pasta

2011-10-26T13:35:00.000+11:00

Asparagus Salad with Broad Beans and Lemon Dressing

2011-10-24T17:22:00.000+11:00

Choc Chip Banana Muffins

2011-09-24T06:24:00.000+10:00

Easy Brownies

2011-09-24T06:17:00.001+10:00

Cream of Celeriac Soup

2011-05-16T09:43:00.001+10:00

Ingredients

25g salted butter
800g celeriac, scrubbed, unpeeled (I haven’t tried Unpeeled!) (600g, cubed/200g save for topping)
1 carrot, sliced thinly
1 potato, cut into 1cm dice
4 cloves garlic, crushed
1 litre vegetable or chicken stock
200ml fromage frais
sea salt flakes & freshly ground black pepper
virgin olive oil for deep frying

Method

Melt the butter in a large, heavy-based saucepan and sauté the celeriac cubes, carrot, potato dice and garlic over a high heat for 5 minutes. Pour in stock, cover the pan and simmer gently for about 15 minutes, until all
the vegetables are tender. Allow to cool slightly, before pouring half the pan contents into a blender. Blitz to a creamy puree, and repeat with other half, then return puree to the saucepan with half the fromage frais, adding salt and extra vegetable stock to adjust consistency. Add pepper to taste. Reheat gently on a low heat.

Cut the remaining 200g celeriac into hair-like shreds using a knife, a coarse grater or mandolin. Heat the oil in a frying pan or deep fryer until very hot (about 180c). Sizzle the shreds in four batches for up to 2-3 minutes until golden and crisp. Drain and keep to one side. Serve the soup hot, topped with a swirl of the remaining fromage frais and the crispy shreds on top.

Serves 4 (makes 1.5 litres)

Bruschetta with Goat's Cheese, Proscuitto and Cavolo Nero

2011-05-16T09:19:00.001+10:00

Ingredients

Sourdough or ciabatta or similar loaf bread
Goat’s cheese
Prosciutto (finely sliced) - 2 slices per bruschetta
Cavolo Nero – 2 leaves per bruschetta
Extra Virgin Olive Oil
Garlic Clove
Black Pepper

Method

Pre-heat oven to 180 degrees. Wash and spin dry cavolo nero leaves. Heat a small amount of olive
oil in a pan and add leaves, stirring until they wilt - remove and set aside and keep warm.

Cut bread on the angle to desired thickness, place on a baking tray and brush with olive oil. Toast in oven for approximately 5 minutes, remove and turn slices over.

Brush the other side of the bruschetta with olive oil and rub each side with a cut clove of garlic. Return to oven for another few minutes, until lightly toasted.

Spread each slice of toasted bread with goat's cheese. Place 2 slices of prosciutto over the goat's cheese, then top with a couple of cavolo nero leaves. Add a grind of black pepper.

Cream and Berry Trifle

2010-09-21T16:01:00.001+10:00

Classic Chocolate Chip Cookies

2010-09-21T15:58:00.002+10:00

Puy Lentils, Rocket and Feta Salad

2010-08-24T14:01:00.004+10:00

Balsamic and Garlic Salad Dressing

2010-08-24T14:01:00.003+10:00

Lemon and Thyme Dressing

2010-08-24T13:55:00.001+10:00

Vanilla Bean Melting Moments

2010-08-24T13:52:00.000+10:00

Banana and Caramel Torte

2010-01-18T07:53:00.000+11:00

Pumpkin and Hazelnut Salad

2010-01-18T07:51:00.000+11:00

Millionaire's Shortbread

2010-01-18T07:49:00.001+11:00

Recipe and Image - House and Garden Magazine

Green Vegetable Stir-Fry

2010-01-18T07:47:00.000+11:00

Recipe and Image - The Weekend Australian Magazine

Eggs on Spinach

2009-12-13T08:54:00.001+11:00

Ingredients

1 kg spinach
2 medium onions, finely sliced
4 garlic cloves, crushed
1 teaspoon ginger, grated
1 green chilli, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 cup coriander, finely chopped
2 desertspoons Worcestershire sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 tablespoons olive oil
2 eggs

Method

Wash spinach and remove stalks. Chop.
In a pan, heat the oil and fry onion until pale yellow.
Add garlic, ginger and green chillies - cook for 3 minutes.
Add turmeric and chilli powder and coriander - cook for 3 minutes more.
Add spinach, blend well and add salt. Cover and cook on low heat for 10 minutes.
Add Worcestershire sauce and sugar - continue cooking on low heat for a few minutes more until the spinach is cooked.
Separate the eggs - beat the whites until soft peaks form. Add the yolks and mix.
Put the spinach in an 8" pie plate, spread beaten eggs over the top of the spinach and bake in a moderate oven until the eggs are set and golden.

Serves 4.

Fetta and Pea Salad

2009-11-30T16:40:00.000+11:00

Image and Recipe - Sunday Life Magazine

Chickpea Salad with Broccoli and Goat's Cheese

2009-11-30T16:35:00.002+11:00

Image and Recipe - Good Living (Sydney Morning Herald)

Spaghetti with Lemon, Capers and Rocket

2009-11-30T16:30:00.000+11:00

Image and Recipe - Sunday Magazine (Sun Herald)

Puffy Cheese and Spinach Omelette

2009-11-30T16:26:00.000+11:00

Image and Recipe - Sunday Magazine (Sun Herald)

Chilli Linguine with Scallops or Prawns and Lime

2009-11-30T16:19:00.001+11:00

Image and Recipe - Pasta (Marie Claire)

Flash-Grilled Lamb Chops with Spanish-Style Potato Salad

2009-11-30T16:11:00.004+11:00

Image and Recipe - Good Living (Sydney Morning Herald)

Fennel Coleslaw

2009-11-30T16:09:00.001+11:00

Shell Pasta with Smoked Atlantic Salmon, Feta and Roast Sweet Potato

2009-11-23T13:28:00.003+11:00

Recipe - Tasmanian Atlantic Salmon

Pea, Mint and Proscuitto Frittata

2009-11-23T13:22:00.001+11:00

Recipe and Image - Good Living (Sydney Morning Herald)

Mushroom Brushcetta

2009-11-23T13:15:00.003+11:00

Saute mushrooms in oil for several minutes.
Remove from heat and stir in parsley, cheese, salt and pepper and place in a serving bowl.
Toast or grill bread. Rub one side of the bread slices with the garlic and brush with a little oil. Serve on platter with bowl of mushrooms.

Tuna and Egg Pie

2009-11-23T13:04:00.000+11:00

Recipe - cooks.com

Barbecued Ginger and Soy Glazed Salmon

2009-10-04T14:02:00.002+11:00

Recipe and Image - Good Living, Sydney Morning Herald

Macaroni with Broad Beans and Pancetta

2009-10-04T13:57:00.003+11:00

Recipe and Image - The Sunday Telegraph

Spinach, Dill, Ricotta and Pine Nut Pies

2009-10-04T13:50:00.003+11:00

Recipe and Image - Sunday Life, Sun Herald

Pumpkin/Kumara and Goats Cheese Muffins

2009-08-12T14:01:00.007+10:00

Makes 12

2 cups Self Raising flour
2 cups coarsely grated pumpkin or kumara
2 tbs chives, chopped
2/3 cup buttermilk
125g melted butter
1 egg, beaten
125g goats cheese, cut into 12 cubes

Method

Pre-heat oven to 180 deg C. and grease mini muffin tray.

Sift flour, stir in pumpkin/kumara and half the chives. Combine milk, egg and butter and add to sifted flour (do not over mix). Pour mixture into muffin tray and press piece of goats cheese into each muffin. Sprinkle with chives.

Bake for 25 to 30 minutes. Serve with Sweet Chilli Sauce (see recipe below).

Sweet Chilli Sauce

2009-08-12T14:00:00.003+10:00

4 handfuls chilli of your choice
1 red capsicum, seeded
2 large brown onions
1 head of garlic, peeled
2 cups raw sugar
2 cups white vinegar
4 cloves

Method

* Blend together all ingredients, except cloves and sugar.

* Bring to boil together in stain proof vessel, adding cloves and sugar.

* Turn down heat and simmer until satisfactorily thick.

Lamb Chops with Kumara and Lemon

2009-08-03T11:47:00.005+10:00

Serves 4

Freshen up this slow-cooked dish with a crunchy radish and minted cucumber salad.

1 tbs extra virgin olive oil
6 lamb chump chops, trimmed of fat
2 red onions, thinly sliced
2cm piece fresh ginger, grated
4 garlic cloves, sliced
1 red chilli, deseeded, finely chopped
1 tbs ras el hanout*
5 tomatoes , chopped (or 400g can chopped tomatoes)
800g kumara, peeled cut into large chunks
2 tbls lemon juice, or to taste
1 tbls soy sauce
1 tbls honey
1 cinnamon quill
Steamed couscous or rice, to serve
Handful of coriander leaves, to garnish

Preheat the oven to 180 deg C.

Heat the oil in a flameproof casserole over medium-high heat. Season the chops liberally with salt and pepper, then brown for 2 minutes on each side. Remove the chops and set aside.

Drain off all but 1 tablespoon of oil from the casserole and reduce heat to medium. Add onion and cook, stirring for about 5 minutes or until softened. Now add garlic, ginger and chilli and ras el hanout, and stir for a couple of minutes until fragrant. Add the tomatoes and stir over the heat for another 5 minutes until the mixture has reduced slightly. Add chops, kumara, lemon juice, soy, honey and cinnamon. Pour in about 400ml water or just enough to cover the chops. Put the lid on and bake for 2 hours.

Uncover and skim any excess fat from the surface. If the sauce is too thin, reduce over medium-high heat for a few minutes. Adjust the seasoning to taste - you may need an extra squeeze of lemon juice.

Serve with steamed couscous or rice, scattering over some coriander leaves.

* Ras el hanout is a Middle Eastern spice mix, from gourmet food shops and delis.

Recipe and Image - Delicious Magazine

Oregano Lamb Cutlets with Ricotta and Mashed Peas

2009-03-22T17:37:00.003+11:00

Recipe & Image - House & Garden (Australia)

Tandoori Salmon with Fragrant Rice

2009-03-22T15:52:00.004+11:00

Recipe & Image - Delicious Magazine

Pasta with Tuna, Chilli, Tomatoes and Parsley

2009-03-22T15:46:00.003+11:00

Recipe & Image - Delicious Magazine

Accidental Lamb

2009-03-22T15:44:00.003+11:00

Recipe - Good Living - Sydney Morning Herald

Linguine with Prawns, Roasted Cherry Tomatoes, Garlic and Basil

2009-03-22T15:34:00.003+11:00

Recipe & Image - Delicious Magazine

Spaghetti with Cauliflower, Dried Black Oilves, Chilli and Anchovy

2009-03-15T12:11:00.005+11:00

Recipe & Image - Sunday Life, Sun Herald

Linguine with Tomato, Mussels, Peas and Saffron

2009-03-15T11:35:00.006+11:00

Recipe & Image - Sunday Life, Sun Herald

Autumn Salad

2009-03-14T13:37:00.004+11:00

Recipe & Image - Good Living, Sydney Morning Herald

Spiced Lamb with Chickpea, Orange and Herb Salad

2009-03-14T13:30:00.005+11:00

Recipe & Image - Notebook Magazine

Lamb Sauces

2009-02-14T18:43:00.002+11:00

Recipe and Image - Good Living, Sydney Morning Herald

Anchovy and Egg Sandwiches

2009-02-14T18:37:00.003+11:00

Makes 6 sandwiches or rolls.

Recipe - The Guardian

Tomato and Bocconcini Pizza

2009-02-14T18:22:00.003+11:00

Recipe and Image - Australian Women's Weekly

Mushroom and Rosemary Pizza

2009-02-14T18:11:00.002+11:00

Recipe and Image - Australian Women's Weekly

Spaghetti with Herbs

2009-02-14T17:35:00.006+11:00

Recipe and Image - Sunday Life

Caramelised Banana Upside-Down Pudding

2009-02-14T17:20:00.003+11:00

Recipe and Image - Notebook Magazine

Chickpea and Tuna Patties

2009-02-14T17:01:00.003+11:00

Recipe and Image - Good Living, Sydney Morning Herald

Baby Fruit Cakes

2009-02-14T16:51:00.003+11:00

Makes 16

150g butter
300g sultanas
300g currants
180g soft brown sugar
1tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
2 eggs, well beaten
150g plain flour
150g self-raising flour

Preheat oven to 180c.

Combine the butter, sultanas, currants, sugar, spices, bicarbonate of soda and 250ml water in a saucepan. Bring to the boil, stirring, then remove from the heat and allow to cool.

Add the eggs and beat well. Sift flours together and beat thoroughly into the mixture.

Pour into a lightly buttered or oiled muffin pan moulds or a muffin tray lined with muffin paper cases. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool before removing from the moulds. Store in an airtight container for up to 3 days.

Recipe - Delicious Magazine

Okra Stew

2009-02-14T16:43:00.002+11:00

500g okra
200g green peas
2 medium potatoes
2 medium green or red capsicums
2 medium tomatoes
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder

Dice the potatoes into 1 cm cubes and fry them in a little oil until golden brown. Cut the tops and tails of the okra and cut into 1 cm cubes. Shallow fry the okras until the stickiness has gone.

Dice the capsicum and shallow fry with the peas for 2 to 3 minutes on a very hot flame. In a spoonful of oil, lightly fry the cumin seeds with the other powered spices for approx 1 minute.

Add the diced tomatoes and stir for 1 to 2 minutes. Add all the fried vegetables, mix well and heat through on a low flame for about 10 minutes.

Mexican Mushroom Dip

2009-02-14T16:39:00.002+11:00

1/4 cup mushrooms, chopped
1/2 cup coriander, chopped
2 tbs sour cream
2 - 3 avocados, mashed
1 jar salsa
1/2 cup shallots, chopped.

Combine all ingredients in a bowl and mix.

Salmon Quiche

2009-02-14T16:34:00.002+11:00

1/2 cup plain flour
5 eggs
60g soft butter
220g can red salmon
1 onion, diced
60g cheese, grated
Fresh black pepper

Place flour, eggs and butter in food processor to combine.

Lightly grease a quiche dish.

Pour the mixture into the dish leaving approx. 1 cm at top. Drain the salmon and break up. Sprinkle salmon and onion onto the top of the mixture. Add pepper and grated cheese.

Bake at 180c until the top is brown.

Roasted Lamb with Garlic and Anchovies

2009-02-14T16:06:00.003+11:00

Recipe and Image - Good Living, Sydney Morning Herald

Ham and Cheese Tarts

2009-02-14T15:57:00.002+11:00

Makes 12

2 tsp olive oil
1 small onion, finely chopped
3 sheets of frozen puffed pastry, thawed
100g ham, finely chopped
1 1/2 cups grated cheese
4 eggs
3/4 cup milk

Heat oven to 200 c. Grease a muffin tray (small).

Heat oil and fry onion until soft cool. Cut the pastry into circles to line the individual sections of the muffin tray. Combine onion, ham and cheese. Divide between the 12 muffin sections. Combine eggs and milk - whisk until well combined. Pour over the ham mixture.

Bake for 20 minutes or until puffed and golden.

Cheese Biscuits

2009-02-14T13:39:00.004+11:00

Recipe and Image - The Guardian

Layered Bean Dip

2009-02-14T12:44:00.002+11:00

1 packet Taco Mix
1 can refried beans
2 avocados
1 garlic clove
1 tub sour cream
2 tomatoes, finely chopped
1 cup grated cheese
2 shallots

Combine the Taco Mix and refried beans - mix well. Spread the mixture evenly across a dinner plate.

Mash the avocados and garlic glove together to a pulp. Spread evenly over the bean mixture. Spread the sour cream on top of the avocado mixture. Spread the chopped tomatoes over the sour cream. Top with grated cheese. Garnish the middle of the mixture with finely sliced shallots.

Macadamia, Rocket and Prawn Salad

2009-02-14T12:19:00.001+11:00

Recipe - Sydney Morning Herald

Pork and Bean Stir-Fry

2009-02-14T11:47:00.002+11:00

Recipe and Images - Sun Herald

Spicy Pork Salad

2009-02-14T11:36:00.002+11:00

Recipe and Image - Sun Herald

Chocolate Souffle

2009-02-14T11:29:00.002+11:00

250g semi sweet chocolate
250g whipped cream
4 eggs, separated
2 tbs caster sugar
3 drops vanilla

Melt chocolate and add the egg yolks. In a mixer, beat the egg whites and then very gradually add caster sugar. Continue until the egg whites are very stiff.

Add the egg white mixture to the chocolate - after this has cooled, add the whipped cream.

Pour the chocolate mixture into the egg whites and gently fold in. Add the vanilla. Refrigerate to set.

Five Spice Date and Fig Puddings

2009-02-14T11:22:00.002+11:00

Recipe and Image - Notebook Magazine

Fettucine Verde Alla Gargiulo (Chicken, Tomato and Prosciutto)

2009-02-14T11:12:00.003+11:00

250g fettuccine
60g butter
60g Parmesan cheese, grated
1 chicken breast
2 small onions
1/2 cup olive oil
125g mushrooms
125g butter
60g prosciutto, cut into thin slices
250g ripe tomatoes, peeled, seeded and chopped
1/2 cup cream
Freshly ground pepper
Freshly ground nutmeg
Salt

Steam the chicken breast over simmering water for 10 minutes and set aside to cool (it should be only barely cooked). When cooled, cut into thin strips.

Halve the onions then cut from the top to the bottom into thin strips. Saute in oil until golden brown. Add the butter to the pan - when melted, add the prosciutto, tomatoes and mushrooms. Simmer for 5 minutes.

Add the chicken with the cream, nutmeg, salt and pepper to taste. Bring to a simmer over a high heat, stirring. Remove from heat and keep warm.

Cook the fettuccine until tender. Drain and toss with the butter and place in a serving dish. Spoon the sauce over the pasta and serve with Parmesan cheese.

Maple Syrup Bread and Butter Pudding

2009-02-14T11:10:00.003+11:00

Recipe - Good Living, Sydney Morning Herald

Walnut and Condensed Milk Pudding

2009-02-14T11:05:00.003+11:00

1 tin condensed milk
200g walnut
100g melted butter
1 egg, well beaten
Pinch salt

Mix all ingredients together. Place in a greased, shallow dish and bake in a very slow oven for 30 - 40 minutes or until lightly set. Cool,

Serve with whipped cream.

Sweet Potato with Crisp Crumbs

2009-02-14T10:56:00.002+11:00

Recipes and Images - Australian Women's Weekly

Veal with Port and Figs

2009-02-14T10:26:00.003+11:00

Serves: 4 - 6

6 dried figs, stems removed and coarsely chopped
90ml port
90g butter, at room temperature
2 tbs olive oil
750g veal fillet
1 tbs raspberry vinegar
350ml veal stock
4 fresh figs, quartered, for garnish

Soak dried figs in port for 1 hour, then add 1/2 cup water and half the butter. Bring to boil, reduce heat and simmer for 15 - 20 minutes, stirring to prevent the mixture from sticking. Remove from heat, puree mixture and sieve to remove seeds.

Heat remaining butter with oil in a heavy flameproof dish and brown meat over high heat. Bake in 200c oven for 10 - 15 minutes, depending on how well done you prefer the meat. Remove veal and keep warm.

Place dish on top of stove over high heat, add vinegar and stir to loosen browned juices, then stir in stock. Boil until reduced by about a third. Add fig puree and cook gently to heat through; season to taste.

Slice veal fillets fairly thickly on the diagonal, arrange of individual plates and spoon sauce over. Garnish with fresh figs.

Serve with fresh asparagus and green salad.

Asian Pumpkin and Cashew Salad with Lime and Coconut Dressing

2009-02-14T10:13:00.003+11:00

Serves 4.

Recipe - Sydney Morning Herald

Asparagus, Sour Cream and Herb Omelette

2009-02-14T09:57:00.004+11:00

Recipe and Image - The Guardian

Baked Brie with Pine Nuts and Honey Balsamic Vinaigrette

2009-02-14T09:47:00.004+11:00

Serves: 8
Preparation Time: 20 minutes

400g fresh brie
24 slices french bread, lightly toasted
50 ml honey
2 tbs balsamic vinegar
50g pine nuts, lightly toasted

Mix honey and vinegar to make vinaigrette. Cut brie into 5cm square slices. Add a piece of brie to a piece of bread. Top with pine nuts. Flash brie in oven to melt cheese slightly. To serve, spoon 1 tsp vinaigrette over each piece of bread.

Moroccan Lamb Pizza with Raita

2009-02-14T09:38:00.004+11:00

1 tbs olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
225g lean mince
1/2 cup canned crushed tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1 tbs chopped fresh coriander
1 tbs lemon juice
2 tbs pine nuts, roasted
120g mozzarella, grated
1 cup fresh mint leaves
1 cup fresh flat leaf parsley
2 tbs mango chutney

Raita

1 cup reduced fat natural yoghurt
1 lebanese cucumber, grated
1 tbs fresh mint, chopped

Heat oil in pan, add onion and 1 clove garlic (crushed) - cook at medium heat for 1 minute. Add lamb, cook until brown, break up with fork. Drain excess oil from pan. Add tomatoes, cumin, ground coriander and cinnamon - cook for 5 minutes. Stir in fresh coriander and 2 tsp lemon juice.

Pre-heat oven to 200 c. Spread topping over base, sprinkle with nuts and mozzarella. Bake for 10 minutes or until cooked.

Make raita - mix yoghurt, cucumber, remaining crushed garlic and mint.

Toss mint and parsley leaves in remaining lemon juice. Serve pizza topped with herb leaves, raita and chutney.

Serves 4.

Mayonnaise

2009-02-14T09:35:00.003+11:00

2 eggs
1 1/2 cups olive oil
1 tbsp vinegar
2 tsp sugar
Salt, to taste
1/2 tsp mustard

Place all ingredients, except olive oil, in a food processor. With processor running, add olive oil in a constant stream.

Cheryl's Curry Dip

2009-02-14T09:31:00.003+11:00

1 1/2 cups mayonnaise
2 tsp curry powder
1 tbs grated onion
1/2 tsp dry mustard
1/2 tsp pepper
Black pepper, to taste
3 drops Tabasco sauce

Combine all ingredients, cover and chill for at least 2 hours.

Serve with raw carrot, cucumber slices, etc.

Tuna, Asparagus and Spring Onion Frittata

2009-02-13T10:20:00.002+11:00

Recipe and Image - Notebook Magazine

Spinach Soup

2009-02-13T10:15:00.002+11:00

Recipe - The Australian Weekend Magazine

Minted Pea and Broad Bean Penne

2009-02-13T10:09:00.004+11:00

Recipe and Image - Notebook Magazine

Lemon, Fennel and Tuna Fettucini

2009-02-13T09:58:00.002+11:00

Recipe and Image - Notebook Magazine

Lime and Macadamia Salad Dressing

2009-02-13T09:50:00.001+11:00

1 lime, finely grated
2 tbs lime juice
1/3 cup macadamia oil
1/2 tsp caster sugar

Combine all ingredients and mix.

Italian Flat Beans with Blue Cheese and Walnut Crumbs

2009-02-13T09:39:00.003+11:00

Recipe and Image - Notebook Magazine

Potato Gratin

2009-02-13T09:36:00.001+11:00

Recipe - The Weekend Australian Magazine

Steamed Lemon and Honey Puddings

2009-02-13T09:30:00.003+11:00

Recipe and Image - Good Living, Sydney Morning Herald

Frozen Passionfruit Cups

2009-02-13T09:23:00.002+11:00

Recipe and Image - New Idea

Salad Dressings

2009-02-13T09:04:00.004+11:00

Anchovy, Caper and Garlic Dressing

1 can anchovies, drained and chopped
10 capers, rinsed and chopped
1 garlic clove, finely chopped
Pepper
125 ml red wine vinegar
100ml extra virgin olive

Combine all ingredients and mix until well combined.

Lemon and Oil Dressing

1 lemon, juiced
1/2 tsp lemon zest
5 tbs extra virgin olive oil
1 tbs honey
Salt
Black pepper

Combine all ingredients and mix until well combined.

Lime Juice Dressing

1 lime, juiced
1 tbs mild chilli sauce or tomato juice
Salt
2 tsp caster sugar

Combine all ingredients and mix until well combined.

Spinach Pizza

2009-02-12T17:54:00.002+11:00

Recipe and Image - Better Homes and Gardens

Caviar Toasties

2009-02-12T17:46:00.002+11:00

Recipe and Image - Country Estates of Australia, Janelle McCulloch

Spaghetti with Green Peas, Herbs and Parmesan

2009-02-11T21:45:00.002+11:00

Recipe - Good Living, Sydney Morning Herald

Coconut Rice Pudding

2009-02-11T21:37:00.002+11:00

Recipe and Image - Good Living, Sydney Morning Herald

Chickpea and Tuna Salad

2009-02-11T21:31:00.002+11:00

Recipe - The Good Weekend, Sydney Morning Herald

Tomato, Olive and Goat's Curd Quiches

2009-02-11T21:24:00.002+11:00

Recipe and Image - In Style Magazine

Vegetable Crisps

2009-02-11T21:17:00.003+11:00

Recipe - marieclaire magazine

Roast Beetroot, Walnut and Goat's Curd Salad

2009-02-11T21:07:00.005+11:00

Recipe and Image - In Style Magazine

Malaysian Sago Pudding

2009-02-11T21:01:00.003+11:00

Recipe and Image - The Good Weekend, Sydney Morning Herald

Warm New Potato Salad

2009-02-11T20:45:00.004+11:00

Recipe and Image - The Sunday Telegraph

Brussels Sprouts with Roasted Pine Nut and Lemon Mustard Dressing

2009-02-11T20:35:00.003+11:00

Recipe - The Sunday Telegraph

Roast Vegetable and Nut Salad

2009-02-11T20:22:00.003+11:00

Recipe and Image - Good Living, Sydney Morning Herald