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ROAST PUMPKIN AND HAZELNUT RISOTTO

ROAST PUMPKIN AND HAZELNUT RISOTTO

by | Jul 12, 2024 | Recipes

ROAST PUMPKIN AND HAZELNUT RISOTTO

By Director – Josh Ball ·  · 3 min read

ROAST PUMPKIN AND HAZELNUT RISOTTO

WARNING! This may be controversial, but risotto is possibly one of the BEST comforting dishes in Italian cuisine.
@essentiallyella takes it up a notch by adding pumpkin, making it feel like autumn in a bowl! 🍂 It’s creamy, rich, and sweet, thanks to the butternut pumpkin. We also recommend adding roasted hazelnuts for that extra crunch!
Ready to get it a go? Click here to find all the veggies you need for this recipe in our Farmers Pick Box, and don’t forget to stock up on pantry staples. Our Farmers Pick Pantry now offers OVER 50 popular products you won’t want to miss! Add them to your next order, and we’ll deliver them straight to your door!
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Modern Italian
Servings 4

Ingredients
  

  • 1 small butternut pumpkin
  • Olive oil
  • 2 small brown onions
  • 3 cloves cloves garlic
  • 1 cup arborio rice
  • 1/2 cup white cooking wine
  • 2 Continental Vegetable Stockpots (Find in the Farmers Pick Pantry at 60% off) or 1 Litre of Veggie Stock!
  • 1 tbsp sage or rosemary
  • 1 tsp nutmeg
  • 2 cups cups chard (can sub for spinach)
  • 1 cup freshly grated parmesan
  • 4 tbsp roasted hazelnuts
  • Extra sage (or rosemary) and parmesan to top

Instructions
 

  • Preheat your oven to 200°C and line a baking tray with baking paper
  • Peel your pumpkins and chop into cubes about 1cm x 1cm. Spread evenly onto the baking tray and drizzle with olive oil then back for 20-25 minutes. Once done roughly smash the pumpkin into a purée using a fork and set aside
  • Dice the onion and mince the garlic then add to a frying pan with a drizzle of olive oil, sautéing until translucent. Set aside
  • In a deeper saucepan add your rice and toast for ~1 minute stirring constantly. Add in your onion/garlic mix and wine to deglaze the pan
  • Add in 1/2 cup of the vegetable stock, the sage and nutmeg and stir until the stock is completely absorbed
  • Continue adding the stock 1/2 cup at a time until it is all absorbed and the rice is cooked
  • Add in the spinach while there is a little bit of the final stock remaining and stir to combine
  • Finally add your pumpkin purée and parmesan until combined. Add salt and pepper to taste
  • Serve with the roasted hazelnuts, extra parmesan, dried sage (or rosemary) and cracked black pepper and enjoy!!
Keyword Hearty, Warm

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MINI DUTCH APPLE PIES

MINI DUTCH APPLE PIES

Aug 15, 2024 |

MINI DUTCH APPLE PIESBy Director - Josh Ball · Last updated Friday, 16th Aug 2024 · 3 min readCheck out all of our posts!<< Back to blog

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SLOW ROASTED EGGPLANT CURRY

SLOW ROASTED EGGPLANT CURRY

by | Jul 12, 2024 | Recipes

SLOW ROASTED EGGPLANT CURRY

By Director – Josh Ball ·  · 3 min read

Slow Roasted Eggplant Curry

Eggplant, Aubergine, Brinjal… Not a fan?
If you've shied away from eggplant in the past, it might simply be because you haven't had it prepared right. Let me change your mind with a fragrant and flavorful Baked Eggplant Curry recipe. Baking the eggplant not only simplifies the cooking process but also enhances its natural sweetness. Imagine pairing this aromatic curry with a bowl of cooked quinoa or a warm flaky flatbread!
Psst, eggplants are also a versatile vegetable that provides lots of fibre, making it not only nutritious, but also low in calories!
Ready to try this recipe? You can find all the fresh vegetables you need for this dish in our Farmers Pick Box, and while you're at it, don't forget to stock up on pantry staples from our Farmers Pick Pantry, now with over 50 popular items!
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Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

Roasted Eggplant

  • 800g Eggplant (roughly two)
  • 4 Tbsp coconut oil
  • Pinch of salt
  • 1 Tsp pesto

Curry

  • 40 ml coconut oil
  • 1 Red onion chopped
  • 1/2 cup Tomato pulp or passata
  • 1 tbsp chopped garlic
  • 1 tbsp ginger (grated)
  • 1 cup water
  • 1/3 can coconut milk
  • 4 dried curry leaves
  • 1 tsp black mustard seed or 1/2 Tsp Garam masala
  • 1/4 tsp cardamom powder
  • 1/4 tsp ground clove
  • 1/2 tsp cayenne pepper
  • 3 tsp coriander powder
  • 3 tsp cumin powder

Instructions
 

  • Preheat the oven to 240 Degrees Celsius or 220 Degrees if fan forced. Line your tray with baking paper.
  • Cut your eggplant into slices, place the eggplant in a large bowl, add oil, salt and pepper. Spread the greased eggplant mixture on a tray. Roast for 20 min, turn around after 10 min and roast until caramelised and tender.
  • For the curry sauce, in a large pot over a medium heat, add your oil, followed by the black mustard seeds, curry leaves and onion, fry for 5 min. Follow by adding all the other ingredients for the Curry sauce and allow to simmer for 10 min.
  • Remove the eggplant from the oven once 20min has passed. Pour the curry sauce into the baking tray with the eggplant. Place everything back in the oven for 15 min to bake at 180 Degrees Celsius.
Keyword Delicious, Rich

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MINI DUTCH APPLE PIES

MINI DUTCH APPLE PIES

Aug 15, 2024 |

MINI DUTCH APPLE PIESBy Director - Josh Ball · Last updated Friday, 16th Aug 2024 · 3 min readCheck out all of our posts!<< Back to blog

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CAULIFLOWER HASH BROWNS w/ CREAMY PARMESAN CAESAR DRESSING

CAULIFLOWER HASH BROWNS w/ CREAMY PARMESAN CAESAR DRESSING

by | Jul 12, 2024 | Recipes

CAULIFLOWER HASH BROWNS W/ CREAMY PARMESAN CAESAR DRESSING

By Director – Josh Ball ·  · 3 min read

Cauliflower Hash Browns w/ Creamy Parmesan Caesar Dressing

I don’t know who needs to hear this, but caesar salads aren’t the only way to enjoy Beerenberg’s Creamy Parmesan Caesar Dressing! How about trying it with cauliflower hash browns instead? This healthier take on a traditional breakfast hash brown features a crispy exterior, cheesy interior.
Find Beerenberg’s Creamy Parmesan Caesar Dressing at Farmers Pick’s Pantry and whip up these hash browns to make the most of your leftover cauliflower in the fridge by the end of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Australian
Servings 4

Ingredients
  

  • ½ large cauliflower, roughly chopped
  • 1 large egg
  • ½ cup Beerenberg Caesar Dressing
  • ½ cup grated mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • ½ cup ½ cup self raising flour
  • ½ tsp grated nutmeg
  • Pinch salt and white pepper, to taste
  • Oil for frying

Instructions
 

  • Place the cauliflower pieces in a food processor and blend ‘til the cauliflower resembles fine crumbs.
  • Using a large mixing bowl, whisk together the egg and Caesar Dressing
  • Mix in the mozzarella cheese, Parmesan, flour, nutmeg and seasoning. Finally, mix in the processed cauliflower
  • Heat a small amount of oil in a frying pan and carefully add a large spoonful of the hash brown mixture into the pan. Repeat ‘til all the mixture has been used.
  • Fry for 4 to 5 minutes or ‘til golden. Flip and cook the second side
  • Serving suggestion: Serve the hash browns with smashed avocado, baked beans and eggs
Keyword Tasty

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MINI DUTCH APPLE PIES

MINI DUTCH APPLE PIES

Aug 15, 2024 |

MINI DUTCH APPLE PIESBy Director - Josh Ball · Last updated Friday, 16th Aug 2024 · 3 min readCheck out all of our posts!<< Back to blog

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LASAGNE ROLL UPS w/ BEERENBERG AUSTRALIAN TOMATO SAUCE

LASAGNE ROLL UPS w/ BEERENBERG AUSTRALIAN TOMATO SAUCE

by | Jul 12, 2024 | Recipes

Lasagne Roll Ups w/ Beerenberg Australian Tomato Sauce 

By Director – Josh Ball ·  · 3 min read

Lasagne Roll Ups w/ Beerenberg Australian Tomato Sauce

FUN FACT: Did you know lasagne originally started out as a vegetarian dish? Crazy, but it's true! Early versions featured layers of pasta, vegetables, and herbs, highlighting the simplicity of these ingredients.
However, our favourite is the classic lasagne with minced meat, made even more delicious with Beerenberg’s Tomato Sauce and generously topped with HEAPS of cheese.
Ready to give it a try? Click here to grab a jar of Beerenberg Australian Tomato Sauce at Farmers Pick and make tonight's dinner a delicious success!
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Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 500 grams beef mince
  • 1 Jar Beerenberg Tomato Sauce
  • 1 cup water
  • 1 Pinch salt and pepper, to taste
  • 1 375g packet fresh lasagne sheets
  • 100 grams grated tasty cheese

Instructions
 

  • Preheat the oven to 180 degrees C. Grease a baking dish (with oil spray or oil and brush).
  • Heat the olive oil in a sauepan, add the garlic and minced beef.  Cook over medium heat to brown, breaking up the mince with a wooden spoon.
  • Add the Beerenberg Tomato Sauce and water and allow to simmer for 10 to 15 minutes or 'til a little reduced.
  • Season to taste with salt and pepper.  Allow to cool a little.
  • Cut the lasagne sheets into half.  Place a spoonful of the meat mixture on the pasta sheet and gently roll up.
  • Place the lasagne rolls into the greased baking dish.  The rolls need to fit snug into the dish.  Drizzle the top of the rolls with any remaining sauce.
  • Sprinkle with the grated cheese and bake in the oven for 20 minutes or 'til glolden on the top.
Keyword Delicious, Warm

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MINI DUTCH APPLE PIES

MINI DUTCH APPLE PIES

Aug 15, 2024 |

MINI DUTCH APPLE PIESBy Director - Josh Ball · Last updated Friday, 16th Aug 2024 · 3 min readCheck out all of our posts!<< Back to blog

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VEGETABLE TOASTIE w/ BEERENBERG CARAMELISED ONION

VEGETABLE TOASTIE w/ BEERENBERG CARAMELISED ONION

by | Jul 12, 2024 | Recipes

Vegetable Toastie w/ Beerenberg Caramelised Onion

By Director – Josh Ball ·  · 3 min read

Vegetable Toastie w/ Beerenberg Caramelised Onion

Honestly, you can't go wrong pairing anything with Beerenberg’s Caramelised Onion Relish—it's rich, sweet, and savoury all at once, adding a delightful depth to sandwiches, cheese platters, or your favourite BBQ meats.
This is your sign to try Farmers Pick’s fresh, imperfect fruits and vegetables and grab a jar of Beerenberg’s BEST SELLING Caramelised Onion Relish today and try making this delicious toastie!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Snack
Cuisine Australian
Servings 1

Ingredients
  

  • 1 slices sourdough bread, lightly toasted
  • Beerenberg Caramelised Onion
  • Roasted pumpkin
  • Grated beetroot
  • Leafy lettuce
  • 2 slices cheese (or vegan cheese)

Instructions
 

  • On a slice of lightly toasted sourdough bread place a layer of roasted pumpkin and top with Beerenberg Caramelised Onion and vegan cheese. Place under a grill until the cheese has melted.
  • Top with grated beetroot, leafy lettuce and the second piece of sourdough toast.
Keyword Delicious

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MINI DUTCH APPLE PIES

MINI DUTCH APPLE PIES

Aug 15, 2024 |

MINI DUTCH APPLE PIESBy Director - Josh Ball · Last updated Friday, 16th Aug 2024 · 3 min readCheck out all of our posts!<< Back to blog

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VEGGIE PACKED MINESTRONE SOUP

VEGGIE PACKED MINESTRONE SOUP

by | Jul 5, 2024 | Recipes

VEGGIE PACKED MINESTRONE SOUP

By Director – Josh Ball ·  · 3 min read

Veggie Packed Minestrone Soup

Here’s something to make long, freezing winter nights more bearable… a warm bowl of Minestrone soup!
Not only hearty and delicious, but you can also customise it however you like, whether adding more veggies for extra nutrients or adding a bit of chicken for additional proteins. If you want something classic, we recommend trying the @singingkathleen recipe!
Find all the veggies you need to create this recipe in our Farmers Pick Box! While you’re at it, don’t forget to stock up on pantry essentials from our Farmers Pick Pantry, now with more than 60 essential items!
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Cook Time 1 hour
Course Soup
Cuisine Italian
Servings 5

Ingredients
  

  • 3 Celery Sticks
  • 2 Carrots
  • 1 Sweet Potato
  • 3 Potatoes
  • 1 Zucchini
  • 1/4 Cauliflower
  • Green beans
  • Handful of Spinach
  • 2 Tbsp Olive Oil
  • 2 Cups Pasta
  • 400g Tin of Diced Tomatoes
  • 170g Tin of Tomato Paste
  • 2 Continental Vegetable Stock Pots (find in the Farmers Pick pantry at 60% off!)
  • 2 Tbsp Balsamic Vinegar
  • 1 Can of Drained Chickpeas
  • Basil, Oregano, Thyme, Rosemary to taste (approx. 2 tsp of each)
  • Salt & Pepper

Instructions
 

  • Prepare all vegetables, cutting them into small cubes.
  • Add potatoes, sweet potatoes and carrots to a large pot with olive oil, cook for 5 mins to soften.
  • Add celery, zucchini, tinned tomatoes, tomato paste, stock pots and 1L of water to the pot.
  • Bring to a simmer before adding green beans, cauliflower and chickpeas.
  • Add your favourite herbs, basil, oregano, thyme, rosemary to taste (I did approx. 2 tsp of each) as well as your spinach and balsamic.
  • Once your spinach has wilted it is time to add the pasta. Cook until the pasta is cooked through (around 10 mins).
  • Serve and Enjoy!

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MINI DUTCH APPLE PIES

MINI DUTCH APPLE PIES

Aug 15, 2024 |

MINI DUTCH APPLE PIESBy Director - Josh Ball · Last updated Friday, 16th Aug 2024 · 3 min readCheck out all of our posts!<< Back to blog

read more
See all posts

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