Beteavon_FINAL_Ebook

THERAISINS

CARAMELISED BEETROOTAND GOAT’S CHEESE PIZZAINGREDIENTS 1 tablespoon olive oil 1 tablespoon brown sugar(For 3 large pizzas): 2 teaspoons balsamic vinegar3 medium sized thin pizza bases 200g goats’s cheese4 medium beetroot, washed 2 tablespoons fresh rosemary2 Spanisg onions, finely sliced1 tablespoon butterMETHODPreheat oven to 220.Place beetroot in a pot of water and boil, covered, for 1 hour or until tender. Drain when coolenough to handle, peel and grate.Place butter and oil in a medium pot. Add onions and cook until glassy. Add beetroot andcook, covered, over a medium low heat for 30 minutes. Stir regularly. Add sugar and vinegar.Cook uncovered for a further 15 minutes or until very soft. Allow to cool.Spread caramelised beetroot over pizza bases. Top with crumbled goat’s cheese, drizzle withoil and scatter over rosemary.Bake pizza directly on oven rack for 10 minutes or until base is crisp.CARAMELISED BEETROOT AND GOAT’S CHEESE PIZZA

FRIED EGGPLANT WITH NAPOLI SAUCEINGREDIENTS Dollop tomato paste I onion, finely chopped4 eggplants, sliced width wise into 2 2 teaspoons olive oilcm slices Pinch brown sugar6 eggs, lightly beaten 1 teaspoon salt1 cup flour Pepper to tasteOil for fryingNapoli sauce:30-40 cherry tomatoes (blitzed in afood processor)METHODCut eggplant into slices. Dip into egg. Dust eachpiece with flour. Lightly fry until golden brown.Drain on absorbent paper.Place on a platter and dollop some sauce oneach slice.Napoli sauce:Heat oil in a pot. Fry onion until glassy. Addtomatoes sugar and salt and simmer on a lowheat for 15-20 minutes.GREEN BEAN SALADWITH A HONEY SOY DRESSINGINGREDIENTS 3 tablespoons honey 3 tablespoons soy sauce1kg green beans, trimmed 1 tablespoon mustard (Dijon)100g toasted sunflower seedsdressing:1/3 cup olive oil METHODCook beans in a pot of simmering, salted water, until just tender (do not overcook – onlycook for 2-3 minutes.) Drain and set aside.Whisk dressing ingredients together and pour over beans. Toss and set aside.Heat a small pan add a little oil and toast sunflower seeds until golden.Sprinkle over beans and serve.FRIED EGGPLANT WITH NAPOLI SAUCE GREEN BEAN SALAD

BASIL,PARSLEY COUCCOUSSALADWITHBOKCHOYSUNFLOWERSEEDPESTOFRIEDEGGPLANTWITHNAPOLISAUCE GREENBEANSALADWITHHONESOY

BASIL, PARSLEY AND SUNFLOWER SEED PESTOINGREDIENTS 1 large or 2 small garlic cloves, crushed ½ cup olive oil1½ cups of basil leaves (well packed) Pinch salt½ cup parsley leaves (well packed)3 tablespoons sunflower seeds1/3 cup parmesan cheeseMETHODPick off leaves of parsley and basil and place in food processor.Heat frying pan on medium heat, add sunflower seeds and cook for about 2 minutes untilgolden.Place all ingredients into the food processor and process until finely chopped - like a roughpaste.Add oil gradually through the chute, while the motor is running until desired consistency.COUSCOUS SALAD WITH BOK CHOY, DATESAND SUNFLOWER SEEDSINGREDIENTS Dressing: 3 tablespoons olive oil3 cups couscous 3 tablespoons apple cider vinegar3 cups hot water mixed with 2 stock 3 tablespoons, whole egg mayonnaisecubes) 3 teaspoons maple syrup5 bok choy, finely shredded 1 teaspoon soy sauce4 spring onions, finely chopped ½ teaspoon Dijon mustard1 red pepper, finely diced Saly=t and pepper to taste8 dates, stone removed and chopped1 cup, sunflower seeds toasted METHODCook beans in a pot of simmering, salted water, until just tender (do not overcook – onlycook for 2-3 minutes.) Drain and set aside.Whisk dressing ingredients together and pour over beans. Toss and set aside.Heat a small pan add a little oil and toast sunflower seeds until golden.Sprinkle over beans and serve.BASIL, PARSLEY AND SUNFLOWER SEED PESTO COUSCOUS SALAD

BRUSCHETTA WITH SMASHED BROADBEANSAND FETAINGREDIENTS Salt and pepper to taste Crumbled feta to garnish3-4 cups podded broadbeans 11/2 frenchsticks cut into slicesHandful mint leaves, finely chopped 1 clove garlic, cut in halfHandful parsley, finely chopped½ cup olive oilSqueeze lemon juiceMETHODPod broadbeans and plunge into boilingwater for 3 minutes. Drain and slip beans outof their skins.Smash beans using a fork or potato masherand mix with oil, lemon juice, herbs, salt andpepper.Brush frenchstick with extra olive oil and grillon both sides until lightly golden. Rub garliclightly and gently over bread to impart flavour(be careful not to rub too hard).Top bread with broadbeans and crumbleover feta.BUTTER LETTUCE AND ORANGE SALADWITH A CITRUS AND PARMESAN DRESSINGINGREDIENTS Dressing: ½ cup olive oilLarge bowl butter lettuce 2 tablespoons grated parmesan2 oranges, diced cheese2 avocados, thinly sliced Zest and juice of 1 orange¼ cup chopped parsley 1 tablespoon finely chopped red onion3 spring onions, finely sliced 1 tablespoon white wine vinegar½ cup toasted sunflower seeds to Salt and pepper to tastegarnish METHODArrange salad ingredients in a large bowl. Whisk dressing ingredients together and pour oversalad. Toss gently. Garnish with sunflower seeds.BRUSCHETTA BUTTER LETTUCE AND ORANGE SALAD

CAULIFLOWER AND EGG SALADWITH A TAHINI DRESSINGINGREDIENTS Dressing ¼ cup tahina paste2 cauliflowers, cut into small florets 1 tablespoon sweet chilli sauceHerbamare 1 tablespoon soy sauce8 eggs, hard boiled and chopped 2 tablespoons whole egg mayonnaise6 spring onions, finely chopped 2 tablespoons waterToasted sunflower seeds 2 tablespoons vegetable oil 2 tablespoons vinegar Salt and pepperMETHODPreheat oven to 180Line 2 trays with baking paper. Place cauliflower in a single layer on tray and spray with oliveoil. Sprinkle with herbamare and bake for 20 minutes or until golden brown.Whisk dressing ingredients together.Gently toss cauliflower, egg and spring onions in a bowl. Add dressing and mix.Serve and top with sunflower seeds.CAULIFLOWER AND EGG SALAD WITH A TAHINI DRESSING

SMASHEDBROADBEENS,FETA BUTTERLETTUCEANDORANGESALAD BRUSCHETTA WITHACITRUSANDPARMESANDRESSING CAULIFLOWER,EGGSALAD WITHTAHINIDRESSING

GREEN SALAD WITH QUINOAINGREDIENTS ¼ cup apple cider vinegar ½ teaspoon balsamic vinegar2 lettuces 1 tablespoon maple syrup1 punnet cherry tomatoes, quartered ¼ cup whole egg mayonnaise2 cucumbers, chopped 1 teaspoon tamari1 green pepper chopped coarse-ground black pepper, to tasteHandful sugar snap peas, chopped ½ teaspoon sea saltSmall bunch dill, finely chopped ½ teaspoon mustard powder1 cup cooked quinoa 1 clove garlic, crusheddressing:¼ cup extra virgin olive oilMETHODPlace all salad ingredients in a bowl.Whisk dressing ingredients together.Just before serving pour dressing over salad and toss well.GREEN RICEINGREDIENTS 4 cloves garlic, chopped 2 cups long grain rice2 tablespoons olive oil 3 cups chicken stock50g butter Salt and pepper to taste8 stalks silverbeet(or any greens), finely Chopped parsley to garnishchopped4 spring onions, finely choppedHandful green beans chopped intosmall pieces METHODHeat oil and butter in a heavy based pot. Add garlic, spring onion and greens.Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated.Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20minutes stirring every 5 mins.Season with salt and pepper.Garnish with chopped parsley.GREEN SALAD WITH QUINOA GREEN RICE

COUSCOUS AND ROASTED VEGGIESWITH A TAHINI DRESSINGINGREDIENTS Couscous 3 cups instant couscous¼ pumpkin, peeled and cut into bite 3 cups watersized pieces ¼ cup olive oil1 sweet potato peeled and cut into bite ½ cup chopped parsleysized pieces Juice 1-2 lemon2 carrots, peeled and cut into bitesized pieces Tahini dressing¼ cup olive oil ½ cup natural yoghurtSalt and pepper to taste 2 tablespoons tahini paste ½ clove garlic, crushed Juice 1 lemon Salt and pepper to tasteMETHODPreheat oven to 180.Combine all veggies in a large bowl. Add oil, salt and pepper and toss well to coat. Bake for30 minutes until veggies are cooked.Place couscous in a large bowl and pour over 3 cups boiling water. Allow to stand for 5 minsuntil couscous soaks up all water. Fluff with a fork. Add olive oil, parsley and lemon juice.Whisk all tahini ingredients together and drizzle over salad.COUSCOUS AND ROASTED VEGGIES WITH A TAHINI DRESSING

HOMEMADE PASTA WITH GREENSAND TOMATOESINGREDIENTS Sauce: 2 tablespoons olive oilPasta dough: 100-150g butter500g plain flour 3 cloves garlic, crushed3 teaspoons salt 2 big bunches chopped silverbeet/spinach5 eggs, lightly beaten (approx. 15 stalks) 2 cans chopped tomatoes Grated parmesan to sprinkleMETHODBring a large pot of water to the boil ready for the pasta.pasta dough:Combine the salt and flour in a food processor. With the motor running add the eggs. Processuntil the dough starts to cling together and forms a ball. Tip the dough onto the bench andknead for a few minutes. Wrap it in glad wrap and leave to rest for an hour.Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3.Once at number 3 lay onto a tray until all the pieces have passed through the machine. Passall the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta hasbeen cut it is ready to cook.Place pasta in boiling water and simmer for 4-5 minutes until aldente.sauce:Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add all thegreens and herbs and stir for a few minutes until wilted. Add in the chopped tomatoes and stirfor a few minutes. Pour over pasta and mix until well combined. Serve straight away. CAULIFLOWER AND EGG SALAD WITH A TAHINI DRESSING

HOMEMADE PIZZA WITH WARRIGAL GREENS,GARLIC AND HERBSINGREDIENTS topping: 80g warrigal greens (leaves stripped fromPizza dough: stems)3 cups flour, sifted 8 leaves silverbeet or spinach11/2 teaspoons salt ¼ cup olive oil7g yeast 2 cloves garlic, crushed2 teaspoons caster sugar 100g mozzarella2 tablespoons olive oil 1 teaspoon chopped rosemary11/3 cups lukewarm water 1 teaspoon chopped oregano 1 tablespoon chopped parsley 30g parmesan, gratedMETHODSift the flour and salt onto a large bowl. Make a well in the middle.In a jug, dissolve the yeast in the lukewarm water. Let it sit for a minute or two.Add the sugar and olive oil into the water .Gradually add to the flour, mixing until you obtain adough. Tip onto floured surface and knead for a few minutes until you get a springy dough. Ifyou find the dough too sticky, just add a little more flour.Place dough in a greased bowl. Cover the bowl with a damp cloth and place in a warm roomfor about an hour until the dough has doubled in size.Remove dough to a flour dusted bench and gently knock out the air.Divide dough into balls and roll/press out into pizza bases.Topping:Fill a saucepan with water and drop Warrigalgreens in and cook for 3-4 minutes. Drain andrun under cold water. Drain and squeeze outany excess moisture. Chop Finely.Heat oil in saucepan , add garlic and cook for1 minute until fragrant. Add chopped greensand mix well. Scatter greens over dough. Topwith mozzarella, herbs and parmesan. Add alittle salt and pepper and drizzle with a touchmore olive oil.Place pizza on an oven tray lined with bakingpaper and bake for 15-20 minutes, or untilcrisp and golden.HOMEMADE PIZZA WITH WARRIGAL GREENS, GARLIC AND HERBS

MINI JAPANESE PANCAKESINGREDIENTS cabbage 2 tablespoons sunflower oil2 cups flour1 cup cold water sauce:2 teaspoons soy sauce ¼ cup whole egg mayonnaise (or4 eggs, lightly beaten Japanese mayo)salt to taste 11/2 tablespoons sweet chilli sauce4 spring onions, finely chopped 11/2 tablespoons soy sauce2 large carrots, grated4 cups finely shredded ChineseMETHODIn a bowl mix flour, water and soy sauce. Add eggs and salt. Mix thoroughly with a whisk untilbatter is smooth. Add spring onions, carrot and cabbage. Mix until vegies are well coatedwith batter.Heat oil in a large fry pan. Place spoonfuls of mixture into oil and flatten slightly with back ofspoon. Cook for 2 minutes on each side or until golden.Drain on paper towel.Whisk sauce ingredients and drizzle over pancake. MINI JAPANESE PANCAKES

GREENSALAD GREENRICEWITHQUINOACOUSCOUSANDROASTEDVEGGIES JAPANESEPANCAKE WITHATAHINIDRESSING

POPPYSEED SPECKLED HAMENTASHENINGREDIENTS 2 tablespoons orange juice 1 egg2 cups flour 1 tablespoon poppy seeds11/2 teaspoons baking powder Jam100 g butter (softened)3/4 cup sugar¼ teaspoon saltMETHODPreheat oven to 180.Combine all ingredients in a food processor and mix to form a ball.Roll out dough to 5mm. Use a glass or cup to cut out circles.Place a half a teaspoon of jam in the middle of the circle of dough, then pinch each corner toform a triangle around the filling.Brush the hamantashen with egg white and place on a lined baking trayBake for 12-15 minutes until a light golden brown and allow to cool on wire racks.HOMEMADE HUMMUS ½ cup lemon juice (approx 4 lemons) 100ml cold water INGREDIENTS 2 teaspoons salt 2 x 400g can chickpeas, rinsed and drained 2 small cloves garlic 500g tahini paste METHOD Place all of the above ingredients into a food processor and blend until smooth. Add more water if mixture is too thick. Serving Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.POPPYSEED SPECKLED HAMENTASHEN HOMEMADE HUMMUS

HOMEMADEHUMMUS

ROASTED POTATOES AND JERUSALEMARTICHOKES WITH HOMEMADE HERB MAYOINGREDIENTS Mayonnaise: 3 egg yolks (room temp)1 kg potatoes scrubbed and cut into 2 teaspoons Dijon mustardbite sized pieces 300ml sunflower oil500g Jerusalem artichokes peeled and ½ lemon, juicedcut into bite sized pieces 1 teaspoon honey¼ cup olive oil Salt and pepper to tastesalt and pepper to taste Chopped herbs(parsley, chives,tarragon)3 sprigs rosemaryMETHODPreheat oven to 200.Combine all vegies in large ovenproof dish. Add oil and toss well to coat. Season liberally withsalt and pepper. Toss again.Loosely cover with foil and bake for 10 minutes. Remove foil and toss gently. Bake for another20 minutes or until vegies are crunchy.Mayonnaise:Combine egg yolkes and mustard into the food processor. Pulse for 30 seconds. SLOWLY addoil in a slow steady stream. Add honey, lemon juice, salt and pepper. Pulse briefly. Adjustseasoning and serve in small bowls with potatoes.ROASTED POTATOES AND JERUSALEM ARTICHOKES WITH HOMEMADE HERB MAYO

OATBRAN, COCONUTAND CHOCOLATE CHIP MUFFINSINGREDIENTS 3/4 cup vegetable oil 1 egg3/4 cup bran 3/4 cup milk1/2 cup rolled oats 1 cup chocolate chips1/2cup coconut shredded coconut to garnish1 1/4 cups plain flour canola oil spray1/2 cup sugar1 teaspoon bicarbonate of soda2 medium sized ripe bananasMETHODPreheat oven to 180°.Combine bran, oats, coconut, flour, sugar and bicarbonate soda in a large bowl.In another mixing bowl, mash bananas really well. Add oil, egg and milk. Mix well.Pour wet mixture into dry mixture and fold with a metal fork until just combined. Addchocolate chips and mix.Spray a muffin tin with oil and fill with mixture. Sprinkle with shredded coconut.Bake for 10-12 minutes. Cool slightly in muffin tin and then transfer muffins to a wire rack. OATBRAN, COCONUT AND CHOCOLATE CHIP MUFFINS

YUMMY TUNA, DILL AND PICKLE DIPINGREDIENTS 1 tablespoon finely chopped dill 1 spring onion, finely chopped1 x 425 can tuna in oil, drained 4 pickled cucumbers, diced1 egg, hard-boiled and mashed salt and pepper to taste¼ cup whole-egg mayonnaiseMETHODIn a bowl, combine all ingredients and mix well.Season with salt and pepper.Mix well.QUINOA TABBOULEH 1 cup chopped parsley ½ cup chopped coriander INGREDIENTS juice of 2 lemons ¼ cup olive oil 2 cups quinoa salt and pepper to taste 3 cups water toasted sunflower seeds to garnish 1 cup currants 1 punnet cherry tomatoes, quartered 1 cup green pitted Israeli olives, halved 2 heaped tablespoons chopped mintMETHODRinse quinoa and place into a pot with water. Bring to the boil. Reduce heat, cover andsimmer for 10 minutes. Allow to stand for 5 minutes. Fluff up with a fork, transfer into a largetray and allow to cool.Add veggies and herbs to quinoa. Dress with lemon juice and olive oil.Season with salt and pepper and gently toss.YUMMY TUNA, DILL AND PICKLE DIP QUINOA TABBOULEH

SPANAKOPITA – SPINACH PIEINGREDIENTS 4 eggs, lightly beaten 3 tablespoons chopped parsley2 large bunches spinach, roughly 12 sheets filo pastrychopped Olive oil spray4 spring onions, finely chopped Toasted sesame seeds to garnish200g feta cheese200g ricotta cheese3 tablespoons grated parmesan cheeseMETHODPreheat oven to 180.In a large mixing bowl combine silverbeet,spring onions, feta, ricotta, parmesan, eggs andparsley. Mix well.Cover filo pastry with a clean, damp tea towel. Spray an ovenproof dish and lay down the firstsheet of filo. Lay down 4 more sheets, spraying in between each layer.Pile the spinach mixture on top of the filo and spread evenly. Layer 5 more sheets of sprayedfilo over the mixture. Tuck in the edges and sprinkle with sesame seeds. Bake for 30 minutes,until top is crisp and golden.Allow to rest for 10 minutes. Cut into squares and serve. SPANAKOPITA – SPINACH PIE

TOMATO AND COUSCOUS SOUPWITH SMOKED PAPRIKAINGREDIENTS 8 cups veggie stock (8 cups water plus 3 cubes)1 tablespoon olive oil 125g Israeli couscous1 large onion, finely chopped 2 teaspoons sugar1 large carrot, shredded Salt and pepper to taste2 teaspoons cumin 1 small bunch parsley, chopped (optional)2 teaspoons smoked paprika2 cans chopped tomatoesMETHODHeat olive oil in a large saucepan. Add onion and carrot and cook on a low heat until onion isglassy. Add cumin and smoked paprika and cook for a few minutes.Add tomatoes and stock and simmer uncovered for 20 minutes.Add couscous. Add sugar and season with salt and pepper.Stir through parsley and serve.TOMATO AND COUSCOUS SOUP WITH SMOKED PAPRIKA

QUINOATABBOULEH SPANAKOPITATOMATO&COUSCOUSSOUPWITHSMOKEDPAPRIKA

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