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CREAMY MIXED SEAFOOD RISOTTO

Herby and delicious with a subtle spicy kick. A super creamy, decadent bowl of this mixed seafood risotto topped generously with umami parmesan will have you sneaking back for more…

  • 2 cups Arborio rice
  • 1 large brown onion – finely diced
  • 4 cloves garlic – finely diced
  • big dash of olive oil
  • knob of butter
  • fresh rosemary, thyme and oregano – finely chopped
  • 1 cup of white wine
  • 5 cups of vegetable stock (for risotto try to use TOP quality)
  • Continue reading “CREAMY MIXED SEAFOOD RISOTTO”
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FENNEL, ORANGE, WALNUT AND FETA SALAD

This beautifully light salad has layers of flavour and texture. From the crisp fennel and the fresh zingy orange to the sweet candied walnuts with the faintest hint of chili,  tastebuds will be dancing with delight. Served up in a beautiful salad bowl alongside any of your favourite dishes and you will have some very happy dinner guests…

  • 1/2 a Fennel Bulb – finely sliced
  • 2 Oranges – Segmented (when segmented, squeeze juice out of the orange frames over fennel in a large salad bowl)
  • 1 Carrot – grated
  • 1/2 a Red Onion – halved and finely sliced
  • 1 Tablespoon of Balsamic Vinegar Continue reading “FENNEL, ORANGE, WALNUT AND FETA SALAD”
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MUSHROOM & TOFU DUMPLINGS

|  DUMPLING FILLING  |

  • 1 brown onion – finely diced
  • 4 cloves garlic – finely diced
  • wedge of fresh ginger – finely diced
  • dash of sesame oil
  • 2 cups mushrooms – finely diced
  • 3 cups baby spinach – roughly chopped
  • 2 tablespoons soy sauce
  • 200g tofu – crumbled

|  GLUTEN FREE WONTON WRAPPERS  |

  • 2 cups gluten free flour
  • 1/2 teaspoon salt
  • 2 eggs & 2 egg whites
  • 4 tablespoons water

Continue reading “MUSHROOM & TOFU DUMPLINGS”

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VEGE NACHOS

Sometimes I crave a pile of the crunchy, cheeeesy, spicy pile of goodness that we call Nachos! With plenty of your 5+ a day, all cooked in the one dish and served up with delicious gauc, what more could you want? Ummmm well how about another plate full of this mouthwatering perfection…

|  CHILI  |

  • 1 can black beans – drained and rinsed
  • 1 can red kidney beans – drained and rinsed
  • 1 can chopped tomatoes
  • 1/2 can tomato puree
  • 1 brown onion – finely diced Continue reading “VEGE NACHOS”
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SPICY PRAWN PAD THAI

If I had to choose 1 cuisine to live off for the rest of my life it would most definitely be Thai. When living on the farm in Canada I perfected this “cheats” Pad Thai Sauce with the Canadian cupboard staple – Tomato Ketchup. I find it so easy to recreate the sweet, salty, tangy tamarind sauce that is used in one of my go to favourite Thai meals. And seeing as most kiwis have a bottle of tomato sauce somewhere in their kitchen, you too can create this noodle deliciousness…