RICE COOKED FRIED RICE & GREENS

RICE COOKED FRIED RICE & GREENS

by | May 10, 2024 | Recipes

RICE COOKED FRIED RICE & GREENS

By Director – Josh Ball ·  · 3 min read

Rice Cooker Fried Rice and Greens

Fried rice is possibly one of the most fail-proof and popular recipes. But this version by @cookedbyclauds takes it to another level by using only a rice cooker, meaning less room for failure and less dishes to clean! It’s the perfect recipe if you’re feeling too tired to cook but want to avoid the guilt of ordering UberEats for the hundredth time.
You can also customise the ingredients with whatever you have left in the fridge, whether it’s a leftover carrot or a forgotten cauliflower. Just make sure to chop them into small pieces for thorough cooking.
Find all the veggies you need to make this recipe in our Farmers Pick Box, and don’t forget to stock up on pantry staples while you’re at it.
Our Farmers Pick Pantry now offers OVER 28 NEW products and bargain buys that you won’t want to miss! Simply add them to your next order, and we’ll deliver them to your door
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main or Side
Cuisine Asian
Servings 8 people

Ingredients
  

  • 2 cups Medium grain white rice
  • 1 cup cup vegetable stock
  • 1 cup cup water
  • 1 carrot, finely diced
  • 1 bunch bunch bok choy or chinese broccoli, roughly chopped
  • 4 mushrooms, finely diced
  • 200 grams firm tofu, diced into small cubes
  • 125 grams beans (edamame or regular)
  • 3 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp grated ginger
  • 1 garlic clove, minced
  • 1 tsp ground paprika

Instructions
 

  • Rinse the rice until it runs clear and add to the rice cooker with the vegetable stock and water.
  • Add the veggies, tofu and beans. In a separate bowl/jar mix together all the sauce ingredients, then pour over rice.
  • Stir through and cook on quick steam mode for roughly half an hour, mixing halfway through.
  • Serve and garnish with sesame seeds.
Keyword Delicious, Hearty, Warm

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POMEGRANATE AND HALLOUMI

POMEGRANATE AND HALLOUMI

Apr 12, 2024 |

POMEGRANATE AND HALLOUMIBy Director - Josh Ball · Last updated Friday, 12 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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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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BANANA, APPLE AND CARROT LOAF

BANANA, APPLE AND CARROT LOAF

by | May 3, 2024 | Recipes

BANANA, APPLE AND CARROT LOAF

By Director – Josh Ball ·  · 3 min read

BANANA, APPLE AND CARROT LOAF

If you ever find yourself stuck with an extra carrot or a single banana and don’t know what to do with it, don’t throw them away just yet!
It might be a sign from the universe that you need to make this Banana, Apple and Carrot Loaf by @lifestyle.lyss! Not only is it a delicious snack, but this loaf is also great for a quick breakfast during your workdays — that is, if you can hold yourself back from eating everything in one go.
Get the produce you need to make this recipe from our Farmers Pick Box!
In addition to farm fresh, perfectly imperfect fruits and veggies, we also have OVER 28 NEW pantry essentials, ensuring you won’t run out of pantry staples!
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Cake

Ingredients
  

  • 1 banana mashed
  • 1 carrot peeled and grated
  • 1 green apple peeled and grated
  • 2 large eggs
  • 1/4 Cup vegetable oil
  • 1/4 Cup coconut oil
  • 1 Cup self raising flour
  • 1/2 Cup desiccated coconut
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 Cup brown sugar
  • 1/4 Cup maple syrup

Instructions
 

  • Preheat oven to 180ºC/350ºF and grease and line a loaf tin with baking paper
  • Add mashed banana, grated carrot and apple, oils, eggs, vanilla and maple syrup to a large bowl
  • Sift flour and add coconut, cinnamon and sugar
  • Stir to combine
  • Pour mixture into loaf tin
  • Bake for 40-45 minutes or until skewer comes out clean
  • Cool on the wire rack and enjoy!
Keyword Baked, Comforting, Fruity

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POMEGRANATE AND HALLOUMI

POMEGRANATE AND HALLOUMI

Apr 12, 2024 |

POMEGRANATE AND HALLOUMIBy Director - Josh Ball · Last updated Friday, 12 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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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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POMEGRANATE AND HALLOUMI

POMEGRANATE AND HALLOUMI

by | Apr 12, 2024 | Recipes

POMEGRANATE AND HALLOUMI

By Director – Josh Ball ·  · 3 min read

POMEGRANATE AND HALLOUMI

We believe pomegranates are underrated. Some people seem intimidated by this wonderful fruit and focus on how hard it is to peel (we have some great tips here, by the way) or worry about the juice staining their clothes.
However, pomegranates offer multiple health benefits as they are rich in antioxidants and nutrients. Additionally, the sweet and sour flavour of the fruit, along with its vibrant seeds, can immediately elevate any dish to new heights, such as in the Pomegranate and Halloumi recipe by @rachelle.bingham.
It’s the perfect side dish or snack to make your meal times more exciting. Make this recipe more sustainable by using our perfectly imperfect pomegranates, which are rejected by supermarkets due to slight blemishes from hail damage. In even better news, you can get all your pantry essentials from our Farmers Pick Pantry.
We have over 28 new essential pantry items and Bargain Buys! Simply add them to your Farmers Pick Box, and we’ll deliver everything straight to your doorstep.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Mediterranean
Servings 3

Ingredients
  

  • 600 g Halloumi
  • 1 Pomegranate
  • 1 Handful of baby spinach (or lettuce leaves)
  • Balsamic glaze
  • Olive Oil

Instructions
 

  • Halve the pomegranate and break open to expose the seeds. Separate the seeds from the white pith and set aside.
  • Cut the halloumi into 4 slices, add olive oil to the pan and start searing off the cheese.
  • Fry until golden
  • Place spinach on the plate, arrange the warm halloumi on top, sprinkle with pomegranate seeds and top with a splash of Balsamic glaze.
    So easy, but so delicious.
Keyword Fresh, Tasty

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POMEGRANATE AND HALLOUMI

POMEGRANATE AND HALLOUMI

Apr 12, 2024 |

POMEGRANATE AND HALLOUMIBy Director - Josh Ball · Last updated Friday, 12 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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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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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

by | Apr 9, 2024 | Recipes

VEGAN PUMPKIN PAPPARDELLE

By Director – Josh Ball ·  · 3 min read

VEGAN PUMPKIN PAPPARDELLE

As fall approaches and the weather starts to turn, we love to cook heartier, warmer meals. And there’s no better option than pumpkins! This wonderful veggie is not only versatile but also filled with vitamins, minerals, and antioxidants that are good for your body and may boost your immune system.
Our current favourite is the Vegan Pumpkin Pappardelle recipe by @tessbegg! The combination of the natural sweetness from pumpkins with the creaminess of soy milk makes this dish simply irresistible.
Want to give this recipe a try? You’re in luck because we just added tons of ingredients to our Farmers Pick Pantry to create this recipe, such as pappardelle pasta, soy milk, olive oil, salt, and pepper! Simply add them to your Farmers Pick Box, and we’ll deliver them right to your door.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Modern Italian
Servings 4

Ingredients
  

Pumpkin Sauce

  • 1/2 small butternut pumpkin, peeled and diced (roughly 2 cups)
  • 1 large carrot, diced (roughly 1 cup)
  • 5-6 garlic cloves, peeled
  • 1 1small brown onion, quartered
  • 600 ml soy milk
  • 1 tsp vegetable stock powder
  • Salt and pepper
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp onion powder
  • 1/3 cup nutritional yeast
  • 1/2 lemon, juiced
  • Olive oil

Cheezy Walnut Topping

  • 1/4 cup walnuts
  • 3 tbsp nutritional yeast
  • pinch of salt and pepper
  • 1/4 tsp onion powder

Other

  • 4 servings of Pappardelle pasta
  • Fried sage leaves

Instructions
 

  • Preheat the oven to 200°c and line a baking tray with baking paper. Add the pumpkin, carrot, garlic and onion on the tray, add a light drizzle of olive oil and a pinch of salt. Toss to combine. Place in the oven to cook for 30-40 mins until golden/tender.
  • When the vegetables are nearly ready, cook the pasta according to package instructions. Once vegetables are ready, allow to cool for 5 minutes.
  • Add the walnut topping ingredients to a small blender jug and pulse until fine.
  • Add the vegetables, soy milk, nutritional yeast, lemon, salt, pepper and seasonings to a high speed blender, blend on high until creamy (Note – You can start with half the soy milk and add the remaining as you go. It’s forgiving this way especially if you’re using more or less pumpkin/carrot).
  • Pour the sauce into a pan over medium heat, add the pasta and combine. Serve with the walnut topping and sage leaves.
Keyword Creamy, Vegan

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POMEGRANATE AND HALLOUMI

POMEGRANATE AND HALLOUMI

Apr 12, 2024 |

POMEGRANATE AND HALLOUMIBy Director - Josh Ball · Last updated Friday, 12 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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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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ONE POT PUTTANESCA INSPIRED FISH

ONE POT PUTTANESCA INSPIRED FISH

by | Apr 9, 2024 | Recipes

ONE POT PUTTANESCA INSPIRED FISH

By Director – Josh Ball ·  · 3 min read

ONE POT PUTTANESCA INSPIRED FISH

Whip out a feast without the fuss!
If you’re looking to impress your families but can’t be bothered with a sink full of dishes or hours of preparing the ingredients, then @cookedbyclaud’s One Pot Fish Puttanesca recipe is what you need. Just put the ingredients one by one, making sure enough cooking time for each step. 
We know what you’re thinking, you still have to go to the supermarkets to buy all the ingredients. Well, we’ve made it even easier by bundling all the necessary ingredients in our Farmers Pick Pantry. Olive oil, tomato sauce, herbs, and more -it’s all there! 
Now there’s no excuse not to treat your family to this balanced, beautiful dish! 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 3 Servings

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1/2 red onion, finely sliced
  • 2-3 anchovy fillets
  • 3 garlic cloves, crushed
  • 250 g cherry tomatoes
  • 500 ml Don Antonio Napoletana sauce
  • 75 g Kalamata olives, pitted
  • 1 bunch of kale, stem removed, leaves roughly ripped
  • 3 tsp mixed Italian herbs, dried
  • Salt and pepper to season
  • 3 fillets of white fish (of your choice)
  • 2 bunches broccolini
  • 1 tsp chilli flakes (optional)
  • Basil leaves, to serve

Instructions
 

  • In a large pan or dutch oven, heat the olive oil over medium heat. Add onion and anchovy fillets and cook for a few minutes until the anchovies have melted into the oil and onion begins to become translucent. Add in the garlic and cook for 2 mins, stirring constantly.
  • Add in the cherry tomatoes and Don Antonio Napoletana sauce. Fill ¾ of the sauce bottle with water and add that to the pan. Turn the heat to high and cook until the cherry tomatoes soften. Use the back of a wooden spoon to squash the cherry tomatoes.
  • Add in the olives, kale, mixed herbs, salt and pepper. Stir to coat the kale in sauce and bring the mixture to a boil. Let it simmer, partially covered, for 10 minutes.
  • Add the fish into the sauce mixture, ensuring it is mostly submerged, and reduce the heat to medium. Cook for roughly 10 minutes, either uncovered or partially covered while the liquid is simmering (cooking time will depend on the size of the fish).
  • Halfway through cooking the fish, place the broccolini on top of the mixture and place the lid on top. Allow these to steam while the fish continues cooking.
  • When the fish is cooked through, remove from heat and submerge the broccolini into the sauce mixture. Top with a drizzle of olive oil, chilli flakes (optional) and basil leaves.
Keyword Creamy, Delicious, Saucey

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POMEGRANATE AND HALLOUMI

POMEGRANATE AND HALLOUMI

Apr 12, 2024 |

POMEGRANATE AND HALLOUMIBy Director - Josh Ball · Last updated Friday, 12 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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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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SWEET & SAVOURY STIR FRIED UDON NOODLES

SWEET & SAVOURY STIR FRIED UDON NOODLES

by | Mar 28, 2024 | Recipes

SWEET & SAVOURY STIR FRIED UDON NOODLES

By Director – Josh Ball ·  · 3 min read

SWEET & SAVOURY STIR FRIED UDON NOODLES

Sometimes even the best cook can run out of inspiration, especially when all that's left in the fridge is a mix of random veggies—perhaps a lone broccoli stem or a bag of carrots. For those days, we love to turn to the classic Stir-Fried Udon Noodles. It's one of the most versatile recipes out there, allowing you to swap any veggies listed in the recipe with whatever you have on hand. You can also add your favourite proteins to make the meal even more satisfying.
No udon noodles in your pantry? What perfect timing! We've just rescued over 2500 packs of Mr. Chen Udon Noodles that were rejected by supermarkets due to their approaching best-before dates! And if you're a Farmers Pick subscriber, you can get them for up to 40% off!
While you're at it, take a peek at our Farmers Pick Pantry, freshly stocked with OVER 28 NEW essential items such as olive oil, herbs, pink salt, and high-quality tomato sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2 servings

Ingredients
  

  • 2 tbsp olive oil
  • 2 Carrots
  • 1 Broccoli (you can also use pak choi, mushrooms, capsicum, snow peas, corn, spinach)
  • 1 tbsp fresh ginger
  • 1 tbsp fresh chopped garlic (Optional)
  • Spring onion
  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey

NOODLES

  • 1-2 Portions of Noodles
  • 1/3 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Heat your large pan with olive oil or coconut oil. Once the pan is heated, add your spring onion, ginger and garlic, lightly fry until brown. Thereafter, add your chopped carrot and broccoli mixture as well as the honey and soy sauce. Allow the mixture to cook for 15 min.
  • At the 10 min mark, in a small pot, boil some water, add your Udon noodles, salt and some olive oil. Allow the noodles to cook for 4-5 min, once cooked, strain and rinse with cold water.
  • Finally add the noodles to the rest of the stir fry, add your almonds as well if you are planning to add them. Stir fry the mixture for another 6 min adding a little more soy sauce and honey if needed. (Taste first).
  • Finally serve the noodle stir fry with a delicious fried egg.
Keyword Savoury, sweet

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POMEGRANATE AND HALLOUMI

POMEGRANATE AND HALLOUMI

Apr 12, 2024 |

POMEGRANATE AND HALLOUMIBy Director - Josh Ball · Last updated Friday, 12 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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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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