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HONEY & HARISSA CARROT TARTLETS

HONEY & HARISSA CARROT TARTLETS

by | Aug 22, 2023 | Recipes

Honey & Harissa Carrot Tartlets

By Director – Josh Ball ·  · 2 min read

Honey & Harissa Carrot Tartlets

This is a great "use it up" recipe by @therese.spoon. You can add any toppings your heart desires, or anything you have laying around to customise your tartlets. Try this delicious recipe and let us know how you go!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Tartlets
Servings 4 tartlets

Ingredients
  

  • 1 sheet puff pastry
  • 1 tsp toasted cumin seeds
  • 1 tbsp rose harissa
  • 1 tbsp olive oil
  • 1 large carrot chopped into matchsticks 8-10cm long
  • 1 tbsp honey
  • 10 g pistachios roughly chopped
  • 10 g spring onions finely sliced
  • 50 g feta
  • 1 egg whisked (optional)

Instructions
 

  • Pre-heat the oven to 200*C fan forced.
  • Defrost the puff pastry sheet until soft enough to handle, and cut into quarters (about 12 x 12cm squares). Set aside in the fridge to keep cold.
  • Combine the cumin seeds, harissa, olive oil and 1/4 tsp salt, then toss in the carrots to combine.
  • On a sheet of parchment, add 4 dollops of honey (roughly 15cm apart) and use the back of a spoon to spread out. Add a sprinkle of pistachios, spring onions & crumbled feta on each spot, then arrange the carrots over the top so that they form neat squares.
  • Carefully arrange the puff pastry over the top, pressing down the edges so that the carrots are encased. Brush the pastry with egg wash, then bake for 25-30 minutes or until golden and puffed.
Keyword Crispy, Savoury, sweet, Warm

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SIMPLE LEEK AND POTATO SOUP

SIMPLE LEEK AND POTATO SOUP

by | Aug 8, 2023 | Recipes

Simple Leek and Potato Soup

By Director – Josh Ball ·  · 2 min read

Simple Leek and Potato Soup

We asked Chiara from @allaboutveganfoodd for a simple soup recipe using her Farmers Pick perfectly imperfect produce. Enjoy this hearty soup.
Give it a try and enjoy this delicious and sustainable dish!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main or Side
Cuisine Soup
Servings 2 - 4 bowls

Ingredients
  

  • 2 leeks
  • 3 large potatoes
  • 1 Litre of vegetable stock
  • Salt and pepper
  • 2 tsp thyme
  • 2 tsp oregano
  • Olive oil

Instructions
 

  • Peel and cube the potatoes.
  • Slice the leeks lengthwise, wash thoroughly to remove any dirt, and then slice them.
  • In a large pot, heat some olive oil and add the leeks. Cook until softened. Then, add the potatoes, salt, pepper, thyme, oregano, and vegetable stock. Simmer until the potatoes are soft.
  • Blend the mixture until smooth, and serve it with some bread.
Keyword Healthty, Healthy, Hearty, Vegan, Warm

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BAKED ZUCCHINI SLICE

BAKED ZUCCHINI SLICE

by | Jul 25, 2023 | Recipes

Baked Zucchini Slice

By Director – Josh Ball ·  · 3 min read

Zucchini Slice

Enjoy this healthy gluten and dairy free Zucchini Slice written by ge.healthylife.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Baked Slice
Servings 6 people

Ingredients
  

  • 6 eggs
  • 1 zucchini
  • 1 carrot
  • 2 large handfuls of leek
  • 1/2 cup buckwheat flour
  • 1/2 cup coconut flour
  • 1/2 cup nutritional yeast
  • 2 tsp baking powder
  • Spring onion to garnish

Instructions
 

  • Preheat oven to 180 degrees C.
  • Crack 6 eggs into a large mixing bowl & whisk to combine.
  • Add 2/3 cup olive oil, 1 large grated zucchini, 1 large grated carrot and 2 large handfuls of leek. Mix to combine.
  • Add 1/2 cup buckwheat flour, 1/2 cup coconut flour, 1/2 cup nutritional yeast, 2 tsp baking powder + salt/pepper. Mix to combine.
  • Pour the mixture into a lined baking tray & spread out evenly. Top with a spring onion + extra nutritional yeast.
  • Place into oven and bake for 45 minutes. Remove from the oven, slice and serve.

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HARISSA ROASTED VEGETABLE COUS COUS

HARISSA ROASTED VEGETABLE COUS COUS

by | Jul 18, 2023 | Recipes

Harissa Roasted Vegetable Cous Cous

By Director – Josh Ball ·  · 3 min read

Harissa Roasted Vegetable Cous Cous

We asked therese.spoon for a ‘use it up’ recipe to use those spare veggies left in your fridge that may go to waste. We absolubtely love what they came up with! We hope you enjoy this flavourful Harissa Roasted Vegetable Cous Cous as much as we do.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Cous Cous
Servings 2 people

Ingredients
  

  • 700 g mixed veggies- I’ve used Carrot, Pumpkin, Cauliflower & Sweet Potato
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 250 ml hot vegetable stock
  • 1 can chickpeas
  • 2 tbsp harissa
  • 150 g pearl cous cous

Spice Mix

  • 1 cinnamon stick
  • 2 star anise
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp smoked paprika
  • 1/4 tsp chilli

To Serve

  • 1 lemon
  • 10 g chopped parsley
  • 2 tbsp Tahini

Instructions
 

  • Preheat the oven to 200C.
  • Chop the veggies into 2-3cm cubes, then add them to a baking tin with the tomato paste, oil, vegetable stock, spices, 1/2 tsp salt & black pepper. Stir until the veggies are evenly coated, then bake for 30 minutes, giving the veggies a stir halfway through.
  • In the meantime, toss the chickpeas in harissa. Add the chickpeas on top of the roast vegetables and bake for another 15 minutes.
  • Cook the cous cous according to packet instructions, drain & toss in with the roasted vegetables & chickpeas.
  • Combine the tahini with 2 tsp lemon juice and a pinch of salt. Whisk to combine, add 1-2 tsp water and continue to whisk until the dressing has the same consistency as honey.
  • To serve, drizzle the tahini dressing over the couscous, squeeze over with lemon & top with the chopped parsley
Keyword Healthy, Hearty, Use it up, Warm

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KID-FRIENDLY FRUIT RECIPES: TASTY BITES FOR YOUNG FOODIES

KID-FRIENDLY FRUIT RECIPES: TASTY BITES FOR YOUNG FOODIES

Jan 12, 2024 |

Kid-Friendly Fruit Recipes: Tasty Bites for Young FoodiesBy Director - Josh Ball · Last updated Friday, 12 January 2024 · 5 min readHealthy Eating for Growing KidsYou can’t underestimate the power of healthy eating when it comes to a child’s growth and development....

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TASTE OF SUMMER: MOUTHWATERING SUMMER VEGETABLE RECIPES

TASTE OF SUMMER: MOUTHWATERING SUMMER VEGETABLE RECIPES

Jan 12, 2024 |

Taste of Summer: Mouthwatering Summer Vegetable RecipesBy Director - Josh Ball · Last updated Friday, 12 January 2024 · 5 min readCelebrating Summer with Fresh VegetablesWhen summer hits, it’s not just the weather that changes. A whole bushel of vegetables come into...

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BAKED APPLE DESSERT

BAKED APPLE DESSERT

by | Jul 11, 2023 | Recipes

Baked Apple Dessert By Lollieats

By Director – Josh Ball ·  · 3 min read

Baked Apple Dessert

We asked Lollieats for a comforting winter dessert using our delicious apples. Enjoy this warming dessert on its own, or paired with a scoop of ice cream or yoghurt
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Tray Bake
Servings 4 people

Ingredients
  

  • 4-5 apples (roughly 4 cups) chopped into 1/2 inch cubes
  • 3 tbsp butter
  • 1 1/2 tsp cinnamon
  • 1/2 tbsp brown sugar
  • 1 tsp lemon juice

Instructions
 

  • Preheat Oven to 180 degrees.
  • Place apples in a small baking dish (8 in x 11 in).
  • 4-5 apples (roughly 4 cups) chopped into 1/2 inch cubes.
  • Melt butter in a small bowl.
  • Add cinnamon, brown sugar, and lemon juice to the butter bowl. I also added some Craisins and Nuts as an extra
  • Whisk together until smooth. Pour over apples. Toss until fully combined. Bake at 180 degrees celsius for 25-30 minutes, depending on desired doneness.
Keyword Comforting, sweet

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ALMOND MILK & BANANA BREAKFAST SMOOTHIE

ALMOND MILK & BANANA BREAKFAST SMOOTHIE

by | Jul 4, 2023 | Recipes, Uncategorized

Almond Milk & Banana Breakfast Smoothie

By Director – Josh Ball ·  · 4 min read

ALMOND MILK & BANANA BREAKFAST SMOOTHIE

We recently rescued 1000 litres of almond milk from going to waste as it had only a month left on the ‘best before’ date. We would like to thank Ralph Utto, the head chef of Foodcloud for providing us with a delicious breakfast smoothie recipe to use up all that almond milk! It’s also a great way to use up those too ripe bananas you forgot to eat (hot tip: when your bananas become overripe, just peel them and pop them in a container in the freezer, ready to use for your next smoothie). This drink is great to get your day started, or a nutritious source of protein for after the gym.
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Prep Time 5 minutes
Course Breakfast
Cuisine Smoothie
Servings 1 Serving

Ingredients
  

  • 40 g porridge oats or rolled oats
  • 50 g nut butter (peanut, almond, cashew)
  • 1 ripened banana
  • 250 ml almond milk
  • 1 tsp cocoa powder (optional)
  • 50 g blueberries (optional)
  • 3 ice cubes (optional)

Instructions
 

  • In a blender jug add your oats, nut butter, ripened banana (the more ripe the sweeter the taste) almond milk and ice cubes.
  • Blend till it’s smooth and enjoy.

Tips

  • **If the blender is not very powerful it could turn a bit grainy.**To avoid that from happening add oats first with nothing else and blend it until oats turn into a flour like powder. Then add all other ingredients, blend and enjoy!
Keyword Healthy, High Fibre, High Protein

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