Mini Apple Rose Pies

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Mini Apple Rose Pies
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Course Dessert
Servings
mini pies
Ingredients
  • 1-2 sheets frozen short crust pastry
  • 6 pink lady apples thinly sliced
  • 4 tablespoons lemon juice about half a lemon
  • 1/2 cup brown sugar
  • 3 tablespoon Butter
  • 5 tablespoons seedless raspberry jam
Course Dessert
Servings
mini pies
Ingredients
  • 1-2 sheets frozen short crust pastry
  • 6 pink lady apples thinly sliced
  • 4 tablespoons lemon juice about half a lemon
  • 1/2 cup brown sugar
  • 3 tablespoon Butter
  • 5 tablespoons seedless raspberry jam
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Instructions
  1. Chill mini muffin tin in the fridge. Thaw pastry sheets as instructed. Once ready, place on a lightly floured surface; using a 8cm cookie cutter, punch out rounds. Remove muffin tin from fridge. Gently press rounds into each well. Transfer pie crust-lined muffin tin back to fridge to prepare filling.
  2. Core apples. Using a mandoline or a very sharp knife, cut apples into half-moon shapes about 2mm thin. Gently toss apples in lemon juice. Place brown sugar, butter, and jam into a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined. Remove from heat. Pour mixture over apples slices. Toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable. If apples are still not pliable, quickly microwave in 15-second bursts until apples are pliable. Strain apples slices and discard liquid.
  3. To form roses, arrange about 8 apple slices in a straight row, with each slice overlapping one another to create a 12-inch line. Starting with one end, gently roll apples. Transfer rolled apples into pie crust. Repeat rolling apples, until all pie crusts are filled. Heat oven to 180c. Transfer to oven and bake until the crust is golden and apples have cooked, about 30 minutes. If apples start to brown faster than pie crust, lightly place foil on top.
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Thai Roast Pumpkin & Coconut Soup

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Thai Roast Pumpkin & Coconut Soup
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Course Entree, Main Dish
Cuisine Asian
Servings
Ingredients
  • 1.5 kg pumpkin peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion sliced
  • 1 tbsp grated ginger
  • 1 lemongrass bashed a little
  • 4 tbsp Thai red curry paste
  • 400 ml can coconut milk
  • 850 ml vegetable stock
  • lime juice and sugar for seasoning
  • 1 red chilli sliced, to serve (optional)
Course Entree, Main Dish
Cuisine Asian
Servings
Ingredients
  • 1.5 kg pumpkin peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion sliced
  • 1 tbsp grated ginger
  • 1 lemongrass bashed a little
  • 4 tbsp Thai red curry paste
  • 400 ml can coconut milk
  • 850 ml vegetable stock
  • lime juice and sugar for seasoning
  • 1 red chilli sliced, to serve (optional)
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Instructions
  1. Heat oven to 180C fan. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened.
  3. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
  4. Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
  5. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
  6. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
  7. Serve drizzled with the remaining coconut milk and scattered with chilli.
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CURRIED CREAM OF BROCCOLI SOUP

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CURRIED CREAM OF BROCCOLI SOUP
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Servings
Ingredients
  • 2 tablespoons ghee butter, coconut oil, avocado oil, etc.
  • 4 leeks white parts only, sliced thinly
  • 1 large onion roughly chopped
  • 3 medium shallots roughly chopped
  • 1 tablespoon Indian curry powder
  • 750 grams broccoli florets
  • 1/4 medium apple diced small
  • 4 cups bone broth or organic free-range chicken broth
  • Sea salt flakes
  • Freshly ground black pepper
  • 1 cup full-fat coconut milk
Servings
Ingredients
  • 2 tablespoons ghee butter, coconut oil, avocado oil, etc.
  • 4 leeks white parts only, sliced thinly
  • 1 large onion roughly chopped
  • 3 medium shallots roughly chopped
  • 1 tablespoon Indian curry powder
  • 750 grams broccoli florets
  • 1/4 medium apple diced small
  • 4 cups bone broth or organic free-range chicken broth
  • Sea salt flakes
  • Freshly ground black pepper
  • 1 cup full-fat coconut milk
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Instructions
  1. Melt the ghee or fat of choice over medium heat in a large soup pot.
  2. Add the leeks, onions, shallots, and curry powder, and sauté until softened. When in doubt, toss in lots of alliums – your soup will taste that much better.
  3. Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.
  4. Turn the heat up to high to bring the soup to a boil, and then lower to a simmer until the vegetables are soft (~20 minutes).
  5. Once the vegetables are soft, season with salt and pepper to taste.
  6. Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Place the pot back on medium heat and stir in cup of coconut milk until uniform and warmed through. Serve!
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PUMPKIN PANCAKES

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PUMPKIN PANCAKES
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Course Breakfast
Servings
Pancakes
Ingredients
  • 2 cups plain flour
  • 4 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cloves
  • 1 1/2 cups milk
  • 1/4 cup buttermilk
  • 1 cup pumpkin puree see notes
  • 1 egg
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla extract
Course Breakfast
Servings
Pancakes
Ingredients
  • 2 cups plain flour
  • 4 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cloves
  • 1 1/2 cups milk
  • 1/4 cup buttermilk
  • 1 cup pumpkin puree see notes
  • 1 egg
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla extract
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Instructions
  1. Combine the dry ingredients (flour, brown sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, kosher salt, and ground cloves) in a large bowl and whisk to combine.
  2. In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
  3. Add the wet ingredients to the dry and stir together. Mix until just incorporated - try not to over-stir. It's okay if the batter is lumpy. Let the batter sit for 5 minutes.
  4. Heat a non-stick skillet of medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5 inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
  5. Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3-6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2-3 minutes, or until golden brown.
  6. To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200 degrees.
  7. Serve hot, with some pure maple syrup.
Recipe Notes

To make pumpkin puree, preheat over to 108c. Cut pumpkin into large wedges and toss in olive oil. Roast on a tray until soft (around 40 minutes). Cool and blitz in a processor until smooth. Freeze any excess, it keeps well.

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Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl

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Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
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Servings
Ingredients
  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving
Servings
Ingredients
  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving
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Instructions
  1. Preheat oven to 200c. Lay a double layer of paper towel on a large plate. Place tofu on towel, then cover with another layer of towel. Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into 5cm pieces.
  2. Whisk garlic, harissa, 1/4 cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a lined baking tray, spread out evenly, and roast, turning everything halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.
  3. Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.
  4. Divide quinoa among bowls. Top with broccoli mixture, onion, avocado, and mint.
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