Archive for November, 2013

Asian Prawn and Noodle Salad


(Stock photo, wrong noodles, we were too hungry to take pics at the time)

You will need:
100g packet of vermicelli glass noodles

100g snow peas, trimmed and julienned
1/2 green chilli, finely diced
1/2 red chilli, finely diced
1 cup bean shoots
4 spring onions, thinly sliced diagonally
700g cooked prawns, peeled, tail removed
3/4 cup coriander leaves
10 large Vietnamese mint leaves, finely shredded

1/3 cup sweet chilli sauce
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 small limes, juiced
Toasted sesame seeds to garnish

Cook vermicelli noodles as per packet instructions
Chill in iced water
Mix all ingredients together in a large bowl, sprinkling with the toasted sesame seeds and a few choice herbs.
Serve cold, enjoy!

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125g washed baby kale
250g chopped frozen spinach, thawed and cooled
2 tbs olive oil
1 brown onion, finely diced
200g Greek feta
1/2 cup finely grated parmesan
2 tbs pine nuts, toasted and smashed
2 Homebrand eggs
1/3 cup chopped fresh dill
1/4 cup chopped fresh mint
Salt and pepper
12 sheets filo pastry
100g Homebrand butter, melted
2 tsp sesame seeds

Preparation time: 25 minutes Cooking time: 35 minutes
Servings : 4

1. Place kale into a bowl. Cover with boiling water and stand for 2 minutes. Drain and refresh in cold water. Squeeze out water.

2. Heat oil in a frying pan over medium heat. Cook onion, stirring occasionally until soft. Transfer to a bowl. Cool. Stir in kale, spinach, feta, parmesan, pine nuts, herbs and eggs. Season with salt and pepper.

3. Preheat oven to 180 C. Grease a 20cm base measurement (24cm top) pie dish. Place 1 filo sheet on a flat surface. Brush with butter. Repeat with 2 more layers of filo and butter. Spoon 1/4 of the vegetable mixture along long edge and roll up to enclose. Repeat to make 4 rolls. Place rolls into dish, coiling towards centre. Brush with butter. Sprinkle over sesame seeds. Bake for 30-35 minutes or until golden. Serve.

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2 trays of 12 muffins

1 1/2 cups Jalna vanilla yogurt
2/3 cup Rice bran oil
1 cup sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups Plain flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3 ripe bananas, roughly mashed
1 tsp mixed spice

Heat the oven to 160c.
Line 2 muffin trays with muffin pans.

Whisk together the yogurt, oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and mix with an electric mixer until no lumps remain. Fold through the mashed banana.

3/4 fill each muffin pan and bake for 25 – 30 minutes.
When a tester comes out clean, transfer the cake to a cooling rack and let them cool.

A wicked topping of lemon curd and a fresh raspberry 🙂 or just enjoy warm from the oven.

Serve the cake warm or at room temperature.
They keep very well for several days in the fridge.


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1 cup of frozen raspberries
1 handful of fresh mint
1 lime cut into eighths
2 tablespoons of rose water
1/2 cup of elderflower cordial
1.5 litres of water

Mix together in a large jug with lots of ice.
Allow to sit for at least 10minutes before serving.
Give it a good stir

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2 large sweet potatoes, peeled and cut into large chunks

2 large carrots, peeled and cut into large chunks

Oil spray

Garlic Salt


1/2 cup  toasted pistachios

4 tablespoons of Tahini

4 tablespoons of Honey

4 tablespoons of Duakkah

Chopped Parsley and Dill to garnish

Preheat oven to 170c

Place carrot and sweet potato chunks on oven tray

Spray with oil and sprinkle garlic salt and pepper

Bake until golden and tender – approx 40mins

Place on serving dish

Drizzle tahini and honey over the warm veggies

Garnish  with pistachios, dukkah, and herbs

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Gordon Ramsay again – my new favorite dish!

Soba noodle salad


  • 300g soba noodles
  • 100g kale, stalks removed, leaves shredded or torn
  • 150g snow peas peas, topped and tailed
  • 2 carrots, peeled and sliced into ribbons (use a vegetable peeler)
  • 1 medium zucchini, peeled and sliced into ribbons (use a vegetable peeler)
  • 2 spring onions, trimmed and finely chopped
  • (optional) a few soaked shitake mushrooms
  • 3cm piece of fresh root ginger, peeled and finely sliced
  • 1 birds eye chillli, finely sliced
  • 1 tbsp sesame oil
  • 1–2 tsp rice vinegar
  • 1–11⁄2 tbsp soy sauce
  • 1 sheet of nori seaweed, finely sliced or cut with scissors
  • 1-2 tbsp Sesame Seeds
  • (optional garnish) deep fried Chinese shallots

❶ Cook the soba noodles according to the packet instructions. When almost cooked, add the kale, sugarsnaps and carrots to the pan to blanch. Drain once the noodles are tender.

❷ Add all the remaining ingredients to the noodle mixture, season with the shredded Nori and sesame seeds, stir well and serve.

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Adapted from Gordon Ramsay

broccoli slaw

  • 1 head of broccoli
  • 1 spring onion, finely sliced
  • 100g currants
  • 100g whole blanched almonds, toasted and roughly chopped


  • 200ml natural yoghurt
  • 1–11⁄2 tbsp rice wine vinegar
  • pinch of sugar
  • sea salt and freshly ground black pepper

❶ Cut off and discard the broccoli stalks, then chop the head into small pieces. Place in a salad bowl and add the shallot, almonds and currants. Set aside.

❷ Put the yoghurt for the dressing into a bowl and stir in the vinegar, starting with 1 tablespoon, and adding more later if needed. Add the sugar, mix well and season. Taste and add the remaining vinegar or a little extra sugar if necessary.

❸ Pour the dressing over the broccoli, toss well and serve.

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