Best Ever Cream Of Mushroom Soup

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Best Ever Cream Of Mushroom Soup
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Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
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Instructions
  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
  2. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
  3. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  4. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  5. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  6. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.
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Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

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Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing
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Servings
serves
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt flakes
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250 g pack frozen spinach thawed, water squeezed out and chopped
  • 2 large eggs beaten
  • 4 spring onions (white part) thinly sliced
  • 2 cloves garlic crushed
  • 3/4 cup grated cheddar
  • 115 g cream cheese softened and cubed
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan
  • 500 g thinly sliced bacon rindless bacon rashers
Servings
serves
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt flakes
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250 g pack frozen spinach thawed, water squeezed out and chopped
  • 2 large eggs beaten
  • 4 spring onions (white part) thinly sliced
  • 2 cloves garlic crushed
  • 3/4 cup grated cheddar
  • 115 g cream cheese softened and cubed
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan
  • 500 g thinly sliced bacon rindless bacon rashers
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Instructions
  1. Preheat oven to 220c. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot.
  2. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the centre, about 12 minutes.
  3. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking tray. Let cool.
  4. Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 2cm tip.
  5. Position cooled cauliflower stem side up on baking tray. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
  6. Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
  7. Enjoy!
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Mandarin Avocado chicken noodle salad

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Mandarin Avocado chicken noodle salad
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Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
Servings
Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
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Instructions
  1. Combine all ingredients in a small bowl and mix well, set aside
  2. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.
  3. Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin and avocado; sprinkle with sesame seeds. Drizzle with dressing.
  4. Enjoy!
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HOME MADE PUMPKIN GNOCCHI w. brown butter & sage

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HOME MADE PUMPKIN GNOCCHI w. brown butter & sage
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 600 g pumpkin
  • 200 g all purpose flour NOTE: the amount always varies please add gradually and adjust
  • black pepper
  • nutmeg optional
For the pumpkin gnocchi sauce:
  • 40 g unsalted butter
  • Handful of sage leaves
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 600 g pumpkin
  • 200 g all purpose flour NOTE: the amount always varies please add gradually and adjust
  • black pepper
  • nutmeg optional
For the pumpkin gnocchi sauce:
  • 40 g unsalted butter
  • Handful of sage leaves
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Instructions
  1. Preheat the oven to 200°C
  2. Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork.
  3. Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (don't use a blender).
  4. If you want, add a pinch of nutmeg.
  5. Add black pepper.
  6. Gradually start adding the flour. You have to obtain a thick batter. Don't add too much flour otherwise you'll get a gluey consistency.
  7. Bring a pot of water to a boil.
To make brown butter sauce:
  1. Place 20g of butter in a small saucepan over medium heat. Whisk and keep whisking.
  2. After a couple of minutes you should see brown bits appear on the bottom of the pan. Remove from heat and immediately add clean sage leaves so they crisp.
Cook the gnocchi:
  1. When the water boils, salt it then take two teaspoons and make quenelles with the pumpkin mixture.
  2. Throw them directly into the water.
  3. When they start floating, take them out of the water and set aside.
  4. When they are all done - Sautée the gnocchi in the brown butter sage sauce until the outside becomes crispy.
  5. Divide, serve and enjoy!
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Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

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Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate
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Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
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Instructions
  1. Preheat the oven to 200C and line a baking tray with baking parchment.
  2. For the Butternut Pumpkin, rub each wedge of butternut Pumpkin with oil and season generously with sea salt and black pepper. Place on the lined baking tray.
  3. Roast the Pumpkin for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the Pumpkin is cooked by inserting a knife - if it slides in easily the Pumpkin is cooked.
  4. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.
  5. To serve, serve the butternut Pumpkin on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.
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Mexican Street Corn and Roasted Sweet Potato Tacos

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Mexican Street Corn and Roasted Sweet Potato Tacos
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Course Entree, Main Dish
Cuisine Mexican
Servings
Ingredients
  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • Sea salt
  • black pepper
Course Entree, Main Dish
Cuisine Mexican
Servings
Ingredients
  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • Sea salt
  • black pepper
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Instructions
  1. Preheat oven to 180C.
  2. Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  3. Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  4. Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  5. Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  6. Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  7. Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  8. Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  9. Nutrition
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Pulled Pork Tacos with Pineapple Slaw

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Pulled Pork Tacos with Pineapple Slaw
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Servings
Ingredients
  • 2 kg pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • Juice of 3 limes divided
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1/2 head cabbage shredded
  • 1 whole pineapple cut and diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 small red onion sliced
  • 2 green onions sliced
  • 1 tsp crushed red pepper flakes
  • 8 corn tortillas
Servings
Ingredients
  • 2 kg pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • Juice of 3 limes divided
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1/2 head cabbage shredded
  • 1 whole pineapple cut and diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 small red onion sliced
  • 2 green onions sliced
  • 1 tsp crushed red pepper flakes
  • 8 corn tortillas
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Instructions
  1. In a slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
  2. Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
  3. When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
  4. Top tortillas with shredded pork and pineapple slaw.
Recipe Notes

If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.

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Grilled feta with caramelised cinnamon pears

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Grilled feta with caramelised cinnamon pears
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Course Entree
Prep Time 20
Cook Time 15
Servings
serves
Ingredients
  • 400 g blocks of feta cheese 2 x 200g
  • 2 teaspoons olive oil
  • 1 large pear very thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pecans chopped
  • 3/4 tablespoons honey
Course Entree
Prep Time 20
Cook Time 15
Servings
serves
Ingredients
  • 400 g blocks of feta cheese 2 x 200g
  • 2 teaspoons olive oil
  • 1 large pear very thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pecans chopped
  • 3/4 tablespoons honey
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Instructions
  1. Preheat oven to 400 degrees.
  2. Heat a large fry pan over medium-low heat and add butter. Stir in pear slices, salt, cinnamon and brown sugar, tossing well to coat.
  3. Cook for 8-10 minutes until pears are super ‘caramely’ and soft.
  4. In a separate small pan, add pecans and toast over low heat for about 5 minutes, just until fragrant. Set aside.
  5. Cut both blocks of feta in half and place in a baking tray. Brush with olive oil. Bake for 10 minutes, then turn your oven to grill.
  6. Place the pan the second highest oven rack and check after 1-2 minutes, and once the cheese is golden and bubbly on top, remove it.
  7. Cover the feta with the pears (and any sauce/juice in the pan), the pecans and the honey. Serve immediately with lavish, crackers, fruit or vegetables.
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Lamb sliders with harrissa and mint

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Lamb sliders with harrissa and mint
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Servings
sliders
Ingredients
  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve
Servings
sliders
Ingredients
  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve
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Instructions
  1. Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
  2. Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
  3. Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.
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Cherry, Roasted Chilli & Herb Salad

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Cherry, Roasted Chilli & Herb Salad
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Course Entree, Platter
Servings
as a side
Ingredients
  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 Tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste
Course Entree, Platter
Servings
as a side
Ingredients
  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 Tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste
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Instructions
  1. Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
  2. Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  3. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  4. Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  5. Serve chilled or at room temperature.
Recipe Notes

You can make pomegranate molasses by reducing 2 cups of cranberry juice over a medium heat until around 1/2 cup remains - It will thicken more on standing, so don't over reduce.

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