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MINI APPLE PUFF PASTRY ROSES

MINI APPLE PUFF PASTRY ROSES

by | Sep 27, 2023 | Recipes

Mini Apple Puff Pastry Roses

By Director – Josh Ball ·  · 2 min read

Mini Apple Puff Pastry Roses

Try your hand at these Mini Apple Puff Pastry Roses by @therese.spoon. They're impressive yet easy, adorably cute & absolutely YUM.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Tartlets
Servings 10 tartlets

Ingredients
  

  • 3 apples
  • Juice from 1/2 lemon
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 2 sheets puff pastry dough- defrosted
  • 2 tbsp jam

Instructions
 

  • Cut the apples in half, remove the cores and use a mandolin or knife to slice the apples as thinly as possible. Place the slices in a bowl, cover with water and add juice of 1 lemon. Stir to combine, then microwave covered for 2 minutes on high. Drain and set aside.
  • Combine the sugar & cinnamon and mix well to combine.
  • Cut the softened puff pastry sheets into 3cm wide strips (you should get 5 strips per sheet). Sprinkle over with the cinnamon sugar mixture, then arrange the apple slices over the top half of the pastry strip so that they overlap slightly. Fold the bottom half over. Starting on one end, gently roll the strips to create a rose.
  • Place the apple roses into a well-greased muffin tray, and return to the oven to chill while you pre-heat the oven to 180*C. Once heated, bake for 30 or until lightly brown. You may need to cover the top with foil after 20 minutes of they are getting too brown.
  • In the meantime, whisk the jam with 1 tsp warm water. After 30 minutes of baking, brush the top of the apples with the jam glaze, then return to the oven for another 5-10 minutes.
  • Allow them to cool for 5 minutes before removing the roses from the pan, then place on a wire rack to cool completely before serving.
Keyword Apple, Baked, Dessert

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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COCHUJANG & POTATO SLAB FRITTATA

COCHUJANG & POTATO SLAB FRITTATA

by | Sep 22, 2023 | Recipes

Gochujang & Potato Slab Frittata

By Director – Josh Ball ·  · 2 min read

Gochujang & Potato Slab Frittata

@therese.spoon has created a tasty pre-prepped breakfast recipe for us, using perfectly imperfect Farmers Pick potatoes. Cook this Gochujang & Potato Slab Frittata in advance and make mornings that much easier!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Frittata
Servings 4 - 6 servings

Ingredients
  

  • 1 very large potato (about 300g)
  • 2 tsp minced garlic
  • 2 tsp soy sauce
  • 2 tsp gochujang paste
  • 1 tsp korean chilli flakes
  • 6 eggs
  • 45 ml milk
  • 2 spring onions- finely sliced
  • 1 tsp black & white sesame seeds

Instructions
 

  • Pre-heat the oven to 180*c (fan-forced).
  • Peel the potato, then slice into rounds about 2mm thick (or use a mandolin). Place in a microwave proof bowl, add 1 tsp salt and cover in boiled water. Cover & microwave for 2 minutes or until fork tender.
  • Combine the garlic, soy sauce, gochujang paste & chilli flakes in a small bowl. Whisk until combined.
  • Crack the eggs into a large bowl and gently whisk until smooth. Add the gochujang mixture & the milk, and whisk until there are no lumps.
  • Add in the cooked potatoes & half the spring onions, and gently fold in to combine.
  • Line a 20 x 20cm baking tray with baking paper, then pour in the frittata mixture. Sprinkle over with the sesame seeds and the remaining spring onions, and bake for 20-30 minutes or until the centre has set.
  • Leave for 5 minutes before removing the frittata from the tray, then slide the frittata off the baking paper onto a cooling rack to cool. Slice into 6 squares, and serve warm- or save it for breakfast for the next few days!

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GREEN GODDESS PASTA

GREEN GODDESS PASTA

Feb 28, 2024 |

GREEN GODDESS PASTABy Director - Josh Ball · Last updated Friday, 28 Feb 2024 · 2 min readCheck out all of our posts! << Back to blog

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MUSHROOM & CORN TACOS

MUSHROOM & CORN TACOS

by | Sep 14, 2023 | Recipes

Mushroom & Corn Tacos

By Director – Josh Ball ·  · 2 min read

Mushroom and Corn Tacos

Elevate your taco night with @tofuandtiramisu's mouthwatering Roasted Mushroom and Corn Tacos. With mushrooms, golden roasted corn, and a medley of fresh toppings, these tacos are a fiesta of flavours in every bite.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 5 tacos

Ingredients
  

Roasted mushrooms

  • 3 mushrooms, sliced
  • 1 tbsp oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Pinch salt

Roasted Corn

  • 1 ear corn, kernels removed
  • 1/2 tbsp oil
  • Pinch salt

Toppings

  • 1 lettuce, shredded
  • 2 tomatoes, diced
  • 2 tbsp pickled onions, diced
  • 1 tbsp coriander, chopped
  • 1 lime, sliced into wedges
  • 5 corn tortillas

Instructions
 

  • Preheat oven to 200C
  • In a bowl, combine all roasted mushrooms ingredients. Spread evenly on a lined baking tray and roast for 20-25 mins
  • In a bowl, combine all roasted corn ingredients. Spread evenly on a lined baking tray and roast for 20 mins or until golden
  • Prepare all other ingredients while veg are roasting
  • Assemble tacos by topping each tortilla with roasted corn + mushrooms, lettuce, tomatoes, onions + coriander
  • Squeeze with lime when ready to eat

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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MANDARIN & POPPY SEED UPSIDE DOWN CAKE

MANDARIN & POPPY SEED UPSIDE DOWN CAKE

by | Sep 7, 2023 | Uncategorized

Mandarin And Poppy Seed Upside Down Cake

By Director – Josh Ball ·  · 2 min read

Mandarin and poppy seed upside down cake

We asked @tofuandtiramisu for a scrumptious cake using up all the mandarins in our boxes. Enjoy this Mandarin and poppy seed upside down cake.
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Prep Time 10 minutes
Cook Time 1 hour
Servings 8 Slices

Ingredients
  

Topping

  • 1 tbsp granulated sugar (I used monkfruit brown sugar replacement)
  • 5 mandarins, segmented

Cake

  • 1 1/2 cups oat flour
  • 1/2 cup almond meal
  • 1 cup granulated sugar (I used monkfruit brown sugar replacement)
  • 2 tsp baking powder
  • Pinch of salt
  • 1/4 cup mandarin juice (2 mandarins, juiced)
  • 1 cup soy milk
  • 1/3 coconut oil
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2 1/2 tbsp poppy seeds

Instructions
 

  • Preheat oven to 180C and line a springform cake tin with baking paper.
  • Sprinkle sugar at the base and arrange mandarin segments in a spiral. Slice any large segments in half.
  • In a large bowl, combine flour, almond meal, sugar, baking powder and salt, then add mandarin juice, milk, oil, vanilla and vinegar. Mix until there are no lumps, then add poppyseeds and stir.
  • Pour batter into tin and bake for 50-60 minutes or until a skewer comes out clean.
  • Allow cake to cool in the tin, then remove, flip over cake so the mandarin spiral is on top and peel off baking paper.

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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DOBBERS 15 MINUTE PUMPKIN SOUP

DOBBERS 15 MINUTE PUMPKIN SOUP

by | Aug 29, 2023 | Recipes

Dobbers 15 Minute Pumpkin Soup

By Director – Josh Ball ·  · 2 min read

DOBBERS 15 MINUTE PUMPKIN SOUP

We've teamed up with professional chef @dobbers__ to share handy no waste recipes. Here he shows us how to save time and make a soup with rescued pumpkins in just 15 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main or Side
Cuisine Soup
Servings 4 bowls

Ingredients
  

  • 850 g peeled grated butternut pumpkin
  • 90 g butter
  • 90 ml olive oil
  • 120 ml cream
  • Salt/sugar to season
  • Boiling water to add

Instructions
 

  • In a heavy based pot turn up to high heat add oil & butter, once butter is melted and foaming add pumpkin season with salt and sugar.
  • Stir vigorously on high heat, cook for 2-3 minutes until pumpkin is steamy and bubbling.
  • Cover pumpkin with Boiling water, stir again, then cover pot with tin foil and lid, turn to medium heat, cook for 8 minutes, shake pot during the cooking process to stop it sticking on the bottom, once cooked remove lid, add cream, stir, blend and enjoy!
Keyword Healthy, Hearty, Warm, Winter Meal

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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