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CHERRY CLAFOUTIS

CHERRY CLAFOUTIS

by | Nov 24, 2023 | Recipes

Cherry Clafoutis Recipe

By Director – Josh Ball ·  · 3 min read

CHERRY CLAFOUTIS

Holiday season is just around the corner, and @therese.spoon has crafted a delightful Cherry Clafoutis recipe that is sure to be a perfect addition to your holiday spreads. This classic French-style dessert seamlessly blends the fluffiness of pancakes with the fruity richness of flan.
Make it even more special by using our perfectly imperfect rescued cherries! These cherries, rejected by supermarkets for not meeting strict beauty standards, are bound for the landfill. Shockingly, in 2023 alone, an estimated 15% of total cherry production will be discarded in the paddock, contributing to the alarming food waste crisis.
Join us in rescuing these cherries by ordering them here and turn them into the delicious desserts they are meant to be!
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine French
Servings 6 servings

Ingredients
  

  • 30 g butter
  • 2-3 cups cherries- stemmed & pitted
  • 250 ml whole milk
  • 50 ml cream
  • 80 g all-purpose flour
  • 80 g caster sugar + 1 tbsp for sprinkling
  • 1/4 tsp salt
  • 3 eggs
  • 1 tsp almond extract (or sub for vanilla extract)
  • 1 tbsp flaked almonds

To Serve

  • Icing sugar
  • Vanilla ice cream

Instructions
 

  • In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth.
  • In a blender, add the milk, cream, flour, 80g sugar, salt, eggs & almond extract. Blend at high speed until frothy & smooth.
  • Pour the batter over the cherries, then place the skillet on a middle-rack in the oven and bake for 15 minutes.
  • Sprinkle the surface with the flaked almonds and the remaining 1 tbsp caster sugar, and bake for a further 15-20 minutes; until the edges are puffed and golden, but the centre is still slightly jiggly.
  • Set aside for 10 minutes to cool slightly, then serve warm with a dusting of icing sugar & vanilla ice cream
Keyword Fresh, Seasonal, sweet

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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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GRILLED ASPARAGUS SALAD

GRILLED ASPARAGUS SALAD

by | Nov 17, 2023 | Recipes

Grilled Asparagus Salad

By Director – Josh Ball ·  · 3 min read

Grilled Asparagus Salad

The Farmers Pick team loves asparagus in every form! Chantelle Senior from @keepingupwiththeseniors has made us a delightfully simple Grilled Asparagus Salad, serve it as a side dish with your favourite protein, or as a quick and easy summer snack.
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Prep Time 10 minutes
Course Side Dish
Cuisine Salad
Servings 1 large bowl

Ingredients
  

  • 1 Large bunch asparagus cut into thick slices
  • 1 Lemon, zested and juiced
  • Parmesan cheese finely shredded to your taste
  • A healthy swig of olive oil
  • Salt and pepper to taste

Instructions
 

  • Grill your asparagus until semi soft with your olive oil.
  • Zest and juice lemon.
  • Combine all ingredients.
  • Top with a little more Parmesan!
Keyword Healthty, Simple

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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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CHICKEN MEXICAN BOWLS

CHICKEN MEXICAN BOWLS

by | Nov 9, 2023 | Recipes

Mexican Chicken Bowls

By Director – Josh Ball ·  · 3 min read

Chicken Mexican Bowls

Looking for a meal prep idea that's as flavorful as it is convenient? These Chicken Mexican Bowls by @madsdietician have got you covered. From zesty seasoned chicken to a rainbow of veggies, this dish offers a wholesome and satisfying option for your weekly planning.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 1-2 Chicken breast (pending how many serves you would like)
  • Olive oil
  • Mexican seasoning
  • 1 Onion
  • 1 Capsicum
  • 1 cup Rice

Toppings

  • Lettuce
  • Corn
  • Tomatoes
  • Avocado

Instructions
 

  • Thinly cut chicken breast, coat with olive oil and seasoning.
  • Cut onion and capsicum into thin slices.
  • Cook chicken, onion and capsicum together over medium heat.
  • Meanwhile cook rice.
  • Once chicken and rice are cooked, prepare Mexican bowls with all your favourite toppings.
Keyword Healthy, High Protein, Meal Prep

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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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JUICY BLUEBERRY CRUMBLE

JUICY BLUEBERRY CRUMBLE

by | Nov 3, 2023 | Recipes

JUICY BLUEBERRY CRUMBLE

By Director – Josh Ball ·  · 3 min read

JUICY BLUEBERRY CRUMBLE

We are so excited about the start of the berry season in Australia! @therese.spoon has made us a juicy blueberry crumble to use up all those perfectly imperfect blueberries.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Crumble
Servings 4 people

Ingredients
  

Blueberry filling

  • 1 punnet blueberries (170g)
  • 1 red apple- cut into 1cm dice
  • 1 tsp plain flour
  • 1 tbsp caster sugar

Crumble

  • 30 g rolled oats
  • 50 g all-purpose flour
  • 2 tbsp flaked almonds
  • 60 g brown sugar
  • 1/4 tsp baking powder
  • Pinch of salt
  • 42 g unsalted butter- cut into 1cm cubes

Instructions
 

  • Preheat the oven to 180*C.
  • Combine the diced apples & blueberries in a bowl, sprinkle over with the flour & caster sugar, and stir until evenly coated.
  • In a second bowl, add the oats, flour, almonds, sugar, baking powder & salt. Whisk to evenly combine, then add the cubed butter. Using your fingertips, rub the butter in until you form coarse crumbs and there are no lumps of butter remaining.
  • Transfer the fruit into the ramekins into an even layer, then top with the crumble mixture.
  • Bake for 20-30 minutes; the top should be evenly golden and the fruit gently bubbling. Set aside for 10 minutes to cool, then serve with vanilla ice cream or creme fraiche.
Keyword blueberry, Dessert

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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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Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers

Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers

by | Oct 27, 2023 | Recipes

Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers

By Director – Josh Ball ·  · 3 min read

Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers

This is one of @therese.spoon's comfort-dishes, it’s the perfect way to fancify leftover rice; bake it in some red capsicums and get bonus crispy rice bits.
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Prep Time 2 hours
Cook Time 45 minutes
Course Main Course
Cuisine Vietnamese
Servings 2 people

Ingredients
  

Chicken + Marinade

  • 300 g chicken thighs- chopped into 3cm pieces
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp lime juice

Stuffed Capsicums & Rice

  • 3 small red capsicums
  • 1 tbsp neutral cooking oil
  • 2 garlic cloves- finely chopped
  • 250 g leftover rice
  • 2 tbsp tomato paste
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 2 tbsp chopped spring onions
  • 1 lime
  • 2 tbsp chopped coriander

Instructions
 

  • Whisk all the marinade ingredients together and marinade the chicken thighs for 1-2 hours.
  • Pre-heat the oven to 180*C.
  • Cut the capsicums in half (keeping the stalk in tact) and scrape out the pith and seeds.
  • In a large wok or frying pan over medium-high heat, add the oil and fry the garlic cloves for a minute. Remove the chicken from the marinade and add this to the wok, frying for 3 minutes per side or until golden.
  • Add in the rice, tomato sauce, soy sauce & fish sauce and stir-fry for 2 minutes until everything is evenly combined. Add the spring onions, then remove from heat.
  • Place the cut capsicums onto a baking tray, then spoon the chicken & rice mixture into each capsicum until they are snug & full. Add 100ml water to the base of the baking tray, cover in foil and bake for 40 minutes. Remove the foil and bake for a further 10 minutes, until the peppers are lightly charred and the rice is crispy on top.
  • Set aside to cool for 10 minutes, then squeeze over with lime juice and top with chopped coriander before serving.
Keyword Healthy, Tasty, Vietnamese

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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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ORANGE AND OLIVE OIL CAKE

ORANGE AND OLIVE OIL CAKE

by | Oct 20, 2023 | Recipes

Orange and Olive Oil Cake

By Director – Josh Ball ·  · 2 min read

Orange and Olive Oil cake

Citrus fruits are one of the most discarded fruits or veggies with 50% never leaving the farm! @therese.spoon has made us a delightful Orange and Olive Oil cake to use up all those perfectly imperfect oranges. 
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Course Dessert
Cuisine Italian
Servings 8 slices

Ingredients
  

  • 1 tbsp freshly grated orange zest
  • 1 tbsp fresh orange juice
  • 2 small eggs at room temperature
  • 150 g caster sugar
  • 125 g all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 125 ml olive oil
  • 150 ml milk, at room temperature
  • 2 tbsp flaked almonds

Instructions
 

  • Pre-heat the oven to 190*C. Line your springform cake pans with parchment paper on the base + sides.
  • Sift together the flour, salt, baking powder & baking soda, whisk to combine & set aside.
  • In the bowl of a stand mixer, add the eggs, sugar & orange zest. Mix on high for 5 minutes until thick & fluffy. Slowly drizzle in the olive oil and mix until it’s incorporated, then reduce the speed to low and slowly add the milk & orange juice. Add the flour mixture gradually and mix until everything is just combined- you’ll want to avoid over-mixing it here.
  • Pour the batter into the prepared pans, sprinkle with flaked almonds, and bake for 30-35 minutes (you’ll need to add an extra 10 minutes if baking one larger cake). The cake is done when the almonds are lightly golden and a skewer inserted into the centre comes out clean. You may need to loosely lay a piece of foil over the top if it is browning too quickly.
  • Remove the cakes from the oven and leave to cool for 10 minutes, before gently removing the cake from the pan. Cool completely on a baking rack before serving.

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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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