Ingredients

½ cup butter
1½ cups sugar
2 eggs
1 teaspoon vanilla
½ cup milk
2½ cups of plain flour
5 tablespoons of the best cocoa you can buy
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups grated zucchini including skin

Method

Pre-heat your oven to 160degC.

Squeeze the excess liquid from the grated zucchini (e.g. using a tea towel).

Cream the butter and sugar. Add the eggs one at a time and beat in. Add the sifted dry ingredients, milk and vanilla. Add the zucchini. Mix well.

Pour into a greased or lined 23 x 30 cm tin.

Bake at 160degC for 45 minutes.

Author

Robin Gale-Baker
Macleod

[For a full introduction to this recipe, watch their video instructions (5 minutes).]

If you take the minced meat out of Bolognese — arguably the foundation of the whole dish — is it still Bolognese? I’m happy to say that the answer is yes — with the help of some clever ingredients, plant-powered Bolognese can be just as delicious and satisfying as its beefy cousin. The key is to use the right combination of lentils, mushrooms and tofu to give the Bolognese the right mouth-feel.

Be forewarned: the wrong lentils will not hold up to long cooking times and will not give your dish the best flavour. I use black beluga lentils as a key textural element and black lentils (urad dal) to make for a richer dish — one with real substance — and to give it a satisfying creaminess.

Ingredients

2 tablespoons olive oil
1 medium brown onion, diced
1 large carrot
3 stalks celery, roughly chopped
½ cup black beluga lentils
1 cup black lentils (urad dal)
1½ cups mushrooms, sliced
⅔ cup firm tofu, crumbled
750 ml tomato passata
1 cup stock
½ cup cooking wine, red or white
1 teaspoon sugar
1 bunch kale, chopped
1 bunch parsley, chopped
1-2 cups water
3 cloves garlic, chopped
oregano, basil or other herbs (optional)

Method

Saute the onion, celery and carrots in olive oil until they are lightly browned.

Add the remaining ingredients (except the parsley) to your pot and stir to combine them well.

Add 1-2 cups of water, aiming to start with the consistency of chunky tomato soup. Be aware that the lentils will absorb water over time and that the vegetables release water as they break down.

Cooking is done when the lentils are al dente, 30 minutes in a sealed pressure cooker or 45-60 minutes on the stovetop on medium heat. If you’re cooking on a stove, stir occasionally.

Taste the sauce and add salt to taste.

Serve on your favourite pasta and garnish with finely chopped parsley.

Author

Jian Liu & Julian Merkenich
Camberwell

This recipe is for when you make marmalade and it turns into a runny mess so you need to find something to do with it.

Ingredients

450 grams runny marmalade (any type is fine)
900 grams white sugar
a little unsalted butter or treacle (optional)
chopped nuts (optional)

Utensils

A medium-sized heavy bottom pan.
A wooden stirring spoon.
An accurate candy thermometer (desirable as sugar is a bit unforgiving).
A pan or tray to pour the mix into.

Method

Dump the runny marmalade into the pan and gently heat to a slow bubble – about 10 minutes.

Add the sugar and mix gently and then let it slowly heat to 154degC. Watch the temperature rise. It will take about half an hour but as soon as it reaches 154degC, take it off the stove or you will have dark set glue! Don’t stir too much or it will crystallise. It will foam up as it gets near the required temperature.

Using heavy gloves or an oven cloth, pour the mix gently into the setting pan and allow it to cool for about 10 minutes.

After about 10-15 minutes, using a heavy knife, make indentations into the mix about the size of a single tablet of chocolate. If the indentations fill up, wait a few more minutes and then do it again.

Sugar cools very slowly so give it a good couple of hours and then remove the mix from the pan using a spatula or similar. Put it on a wooden or strong table surface and break the mix up into units. If you can’t break it up, put the whole thing in the fridge for an hour and then try again.

After the toffee has been cut up, lay the pieces into a plastic shallow container, dust with icing sugar (to keep the pieces from sticking together) and store in the fridge to keep it hard.

Note that you can sprinkle some chopped nuts over the hot mix on the slab or even dust it with cocoa. It helps to push the nuts down into the toffee with the back of a wet spoon but you will need to wait until the mix is a little set or they just pop out again!

Also note that sugar absorbs water so it can start to get a bit sticky if you leave it in a warm room. If that happens, just put it back into the fridge.

Author

Lachlan Shackleton-Fergus
Wonga Park

Ingredients

6 small apples
⅓ cup brown sugar
½ cup of currents or sultanas
1 tablespoon honey
6 teaspoons butter
1 teaspoon cinnamon
1 cup boiling water

Method

Cut a hole in each apple by carving out the core, ensuring that you leave the bottom 2 cm intact.

Place the apples in an oven proof dish so that they sit upright. Mix the sugar, cinnamon, honey and fruit and then divide between each apple hole. Top each filled hole with a teaspoon or so of the butter. Add water to the bottom of a baking dish and cook at 180degCc for about 40 minutes or until the apples are just soft.

When serving, coat the apples with some of the syrup left in the dish.

Author

Megan Goodman
Donvale

Ingredients

340g butter
120g icing sugar
120g custard powder, sifted
340g plain flour

The icing
4 tablespoons icing sugar
1 tablespoon soft butter
1 teaspoon vanilla essence
a little water

Method

Cream the butter and icing sugar.

Add the sifted custard powder and flour a little at a time and mix well into a dough. Roll into small balls, flatten slightly on a tray and press down with a fork.

Bake for 15-20 minutes at 160degC. Cool on trays.

Make the icing by mixing all ingredients together, adding water a little at a time until the icing is spreadable but not too runny.

Ice one biscuit and top with a second.

Author

Megan Goodman
Donvale

Chickpea flour is popularly known as besan in India and is widely used in cooking. It is gluten free and can be used for flatbread, a variety of snacks, sweets and even as a binding agent for marinade.

Ingredients

2 cups chickpea flour (aka besan)
2 tablespoons oil
2 tablespoons yogurt
1 teaspoon salt
½ cup coriander leaves, chopped
1 teaspoon chilli powder (optional)
1 teaspoon ajowan seeds (aka carom seeds)
¼ cup of water, use as needed
¼ cup rice flour for rolling the roti
2 tablespoons butter or ghee for cooking (clarified butter)

Method

Combine all the dry ingredients in a bowl mix well. Add the oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.

Put the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes.

Divide the dough in 6 equal parts. Make them in smooth balls.

Take one ball and press it in rice flour from both sides and then roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.

Cook it on the medium flame on a heated pan. Turn sides and cook on both sides till the light brown spots appear.

Add ghee/oil and cook the roti.

Consume it hot or, if consuming later, keep it wrapped in foil as it will dry quickly.

Enjoy with yogurt dip.

Author

Ritika Mahajan
Cook Indian By The Creek
Diamond Creek

Ingredients

1Kg of fruit cut in halves
4 cups of water
4 cups of sugar
zest of one lemon
juice of 2 lemons
1 tablespoon of vinegar
1 teaspoon of salt

Method

To sterilise jars, wash them in soapy water, rinse and drain and then place them in a cold oven set to 110degC. When that temperature is reached, turn off the oven and leave the jars for 10 minutes. Make your jam at the same time so that you are ladling hot jam into hot jars.

Wash the fruit and cut it up.

Simmer the fruit in some water for 40 minutes.

Strain to remove the skin and seeds. The liquid may look quite grey and unappealing but the moment you add sugar it will turn to a clear, golden jam.

Add the rest of the ingredients and raise the heat to medium until the sugar dissolves, and then boil the mix for about 25-30 minutes until it thickens or reaches what is called the ‘setting point when the fruit turns to jam.

Test whether the setting point has been reached by dropping a teaspoon of the mix on a saucer that has had 15 minutes in the freezer. After 5 minutes on the plate, draw a spoon through it and it should wrinkle. If not, boil it a bit more and test again.

Author

Robin Gale-Baker
MacLeod

Ingredients

1½ cups of slivered or flaked almonds
1½ cups of gluten free cornflakes
½ cup dried cranberries
½ cup sultanas
2 teaspoons orange zest (finely grated)
pinch of salt
½ cup caster sugar
2 tablespoons golden syrup
2 tablespoons gluten-free plain flour
100g butter

Method

200g of gluten-free dark chocolate suitable for melting

Mix all the dry ingredients (including the dried fruit and zest) except the sugar in a large bowl.

Melt the butter, sugar and golden syrup in a saucepan until the sugar is dissolved. Add the flour and cook for 1-2 minutes then remove from the heat.

Add the butter mixture to the dry ingredients a bit at a time until well coated and sticking together. Place small mounds on a lined baking tray or use a greased and lined patty pan tin or muffin pan. Compress/ press each mound a little to condense the ingredients and help them stick together.

Bake at 180degC for 15 minutes. Cool on trays.

Once cool, melt the chocolate and dip each biscuit on one side and allow the chocolate to set.

Note: It is important to use baking paper or the biscuits will stick.

You can substitute ingredients easily; for example, I have used gluten-free pretzels crushed for about ½ cup of the cornflakes.

Author

Megan Goodman
Donvale

Ingredients

1 red onion, finely sliced
3 cloves of garlic, crushed
1 teaspoon each ground cinnamon, all spice, coriander and cumin
400g can chickpeas, drained
spinach leaves

Method

Fry the onion and garlic in a little olive oil until soft.

Add the spices and chickpeas and fry gently until the chickpeas have a little colour.

Add the spinach near the end to soften.

Serve warm.

Author

Megan Goodman
Donvale

Ingredients

1 cup semolina
2 cups tomatoes, diced
1 cup onion
1 cup capsicum, diced
2 teaspoons mustard seeds
1 tablespoon coriander powder
2 tablespoons fennel powder
1 teaspoon chilli flakes (optional)
2 teaspoons salt
2 cups water
2 tablespoons oil
fresh coriander, for garnish
lemon, for taste

Method

Roast the semolina in 1 tablespoon of oil. Remove.

In the hot oil, add the mustard seeds, chilli flakes and coriander powder. Then add the fennel powder.

Add the onions and saute for a minute.

Add the veggies and saute for a minute.

Add then salt. Then add the roasted semolina. Then mix well.

Add water and cover with a lid. Let it cook for 5 minutes.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

1 cup nuts (macadamia, cashews or almonds), soaked overnight (they give a smooth blend if soaked)

salt to taste

1 clove garlic

½ cup fresh or dry herbs (dill, oregano, rosemary or basil)

1 lemon or lime

Vinegar or apple cider vinegar (optional), recommended if preparing a large batch and storing for a long period

Green or red chillies (optional)

Method

Blend the nuts, garlic, salt, lemon/lime juice, vinegar and chillies (if using).

If using dry herbs, blend and add to the mixture.

If using fresh herbs, chopped very finely and add to the mixture just before serving.

Author

Vasundhara Kandpal
Green Karma
Eltham

Serves 6.

This is my version of the Korean yukgaejang.

Ingredients

1½ kg beef bone for broth
500g beef rump steak (if beef bone doesn’t have much meat)
2 onions
1 bag of silverbeet
1 leek or 5 spring onions or 2 onions
4 garlic glove, crushed
2 tablespoons dried red chilli
3 tablespoons grapeseed oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon black pepper, ground
salt for season
fish sauce

Method

Make the beef broth. Clean the beef bones in cold water. Boil up the beef bones, the onions half cut and 5 litres cold water in a stock pot. Skim off scum and shimmer for 2-3 hours until the meat pulling apart.

Remove the stock pot from the heat, drain the stock and set aside.

When the meat cools down, discard the bones and fat, keeping the lean meaty part. Shred the meat and add the soy sauce, sesame oil and cracked black paper for seasoning. Set aside.

Clean the silverbeet and leek and chop to small pieces.

To make the chilli oil, fry the grapeseed oil and red chilli powder in a pot for 2-3 minutes.

Add the beef both and boil up. When boiling, add the chopped leek, garlic and stock of silverbeet. Cook for 5 minutes until soft.

Add the seasoned shredded beef meat and silverbeet leafy parts. Cook for 15-20 minutes or until everything comes together.

Taste and season with fish sauce and salt. Serve with steamed rice.

Author

Angela Cheung
Macleod

Ingredients

cos lettuce
100g pickled red grapes
100g walnuts, finely diced
equal parts olive or walnut oil and fresh orange juice
1 teaspoon mustard
salt and pepper to taste

Method

To make the dressing, mix the oil and orange juice in equal parts. Add the mustard and blend well.

Arrange the lettuce on a plate, sprinkle with the grapes and walnuts.

Pour the dressing over the lettuce. Add salt and pepper to taste.

Author

Megan Goodman
Donvale

h5>Ingredients

2 tablespoons butter
½ cup onion
3-4 cloves of garlic very finely chopped
1 cup good chicken stock
1 cup white wine
¼ cup cream
¼ cup lemon juice
salt and pepper to taste
1 tablespoon of fresh tarragon

Method

Melt the butter in a medium sized saucepan over medium heat then add the onion and garlic, reduce the heat to low and saute until the onion is soft.

Add the chicken stock and wine, stir and increase the heat to medium-high and simmer until reduced by about half (about 10 minutes).

Reduce the heat and add the cream, lemon juice and salt and pepper, stirring gently and simmer for a further 3-5 minutes.

Remove from heat and add tarragon.

Author

Megan Goodman
Donvale

Ingredients

350g potatoes, peeled and cubed
350g onions, diced
2 leeks, washed and diced
1½ litres good quality chicken or vegetable stock
500g peas
Salt and pepper to taste

Method

Fry the onions and leeks in a little oil for 2-4 minutes then add the potatoes and fry for 2-3 minutes.

Add the stock and cook until the potatoes soften. Add the peas and bring to the boil quickly. When the peas are just done, remove from heat.

Blend and season to taste.

Can be served with a little cream.

Author

Megan Goodman
Donvale

Ingredients

2 handfuls of purslane, torn into small pieces (use lettuce and baby spinach if you can’t find purslane)
5 tomatoes, diced
3 Lebanese cucumbers, diced
1 bunch radishes, tops removed, thinly sliced
1 bunch mint, leaves picked
1 small bunch flat-leaf parsley, leaves picked
2 flat breads, oven dried and crisped, broken up
½ pomegranate, seeds removed (optional)

The dressing
5 lemons, juiced
2 teaspoons sumac
2 garlic cloves, minced
1 teaspoon salt
80 ml (⅓ cup) olive oil

Method

Combine all the dressing ingredients, stir well, and place in the bottom of a large bowl.

Add all the salad ingredients, except the bread, and mix well with hands.

Add the thicker pieces of bread and give them 10 minutes to soak up the dressing.

Just before serving, sprinkle with the remaining smaller bits of crispy bread.

Author

Catharine Nederveen
Kangaroo Ground

Making iced tea with lemon myrtle, rosehips, jasmine, and hibiscus is a simple and delicious way to cool off during the summer months. The combination of these ingredients creates a unique flavour that is sure to please.

Ingredients

4 tablespoons of dried lemon myrtle leaves
2 tablespoons of dried rosehips
2 tablespoons of dried jasmine
2 tablespoons of dried hibiscus
6 cups of cold water
4 tablespoons of honey (optional)

Method

Place the dried herbs in a large pot and add 6 cups of cold water.

Bring the mixture to a boil over medium-high heat, and then reduce the heat to low and simmer for 15 minutes.

Strain the mixture, discarding the solids, and pour the liquid into a large pitcher.

Add honey to the pitcher if desired for sweetness.

Place the pitcher in the refrigerator to cool for several hours.

Serve the iced tea over ice and garnish with lemon slices and mint leaves if desired.

Author

Angela Snyder
The Food School Yarra Valley
Mount Evelyn

Ingredients

500g rolled oats
150g sunflower seeds
150g pumpkin seeds
200g almonds, chopped (or flaked or slivered)
100g pecans, chopped (or other nuts of your choice)
50g of seeds (I use linseed, chia, sesame or whatever I have in the pantry)
1 teaspoon cinnamon (or to taste)
½ teaspoon nutmeg
150ml sunflower oil or other light oil (not olive)
150ml maple syrup
200g dried fruit

Method

In a large bowl, mix all the ingredients other than the dried fruit until lightly coated in the oil and syrup.

Spread out on baking paper on trays about 1-2cm thick. Bake at 160degC for about 15 minutes, using a spoon to stir, and turn over the muesli on each tray about halfway through cooking time. Turn off oven and leave the trays in to cool (alternatively, cook for about a further 10mins and cool out of the oven).

When cool, you can add any dried fruit if desired and stir through before storing in airtight container (do not add the dried fruit upfront as it will harden too much in the oven).

Author

Megan Goodman
Donvale

In this recipe, the traditional ingredients of boiled egg, prawn crackers and fish sauce are replaced by lightly fried chickpeas, rice noodles and soy sauce respectively.

The steamed ingredients

Ingredients
Cauliflower, chopped into small chunks
Potatoes, chopped into small chunks

Prepare a steamer.

Steam the cauliflower and potato for 20 minutes.

The fresh ingredients

Ingredients
4 small tomatoes, cut into small cubes
1 medium carrot, shredded
1 small head cabbage, shredded
½ medium red onion, thinly sliced
1 bunch spring onions, sliced

Prepare all of the fresh ingredients.

The fried ingredients

Ingredients
2 pieces dry tofu
½ cup chickpeas
½ cup oil
2 sticks rice noodles

Break up the rice noodles into 1 inch lengths.

Heat the oil in a large wok. You may want to angle the wok slightly to make the pool of oil deeper. If you place a chopstick into the oil and it bubbles, then you’re ready.

Throw a handful of broken noodles at a time into the oil and wait a few seconds for them to puff. Place the fried noodles onto your skillet to soak up any residual oil.

Remove the noodles from the skillet, put it over medium heat, and fry the tofu and chickpeas.

The sauce

Ingredients
½ medium onion, finely diced
2 cloves garlic, sliced
1 small chilli, sliced
¾ cup peanut butter
2 tablespoons soy sauce
½ cup coconut milk (or any plant-based milk)
1 teaspoon sugar
3 tablespoons lime juice (or lemon juice)

Place the onion, garlic and chilli (i.e. the aromatics) into a small pot with a few tablespoons of water.

Saute the aromatics until they are softened and fragrant.

Add the peanut butter to the pot and mash with a spoon.

Add the soy sauce, coconut milk and sugar and mix with a spoon until you have a rich sauce.

Continue to cook the sauce on low heat for a minute.

Turn off the heat and mix the lime juice into the sauce.

Mix everything together

Put the fresh and steamed ingredients together in a large serving bowl.

Top with the sauce.

Stir until thoroughly combined and everything is coated in the sauce.

Add the fried ingredients on top.

Serve.

Author

Jian Liu & Julian Merkenich
Camberwell

Ingredients

500g good quality beef mince
3 large potatoes grated
4 medium carrots grated
2 brown onions finely diced
salt and white pepper to taste
3-4 sheets puff pastry
milk to glaze

Method

Mix the mince, vegetables, salt and pepper (white pepper is preferred).

Cut each sheet of pastry into four squares, place a good amount of the mix inside each square, fold the pastry like a triangle and place on tray. Glaze the pasties with milk.

Cook in a 200degC oven for around 20 minutes and then reduce temperature to 180degC for a further 20-25 minutes.

Author

Megan Goodman
Donvale

Ingredients

1 cup dry lentils (puy, green, small black lentils. Don’t use the small red lentils as they won’t hold their shape)
4 cloves garlic, chopped
1 tablespoon ginger
3 cups mixed vegetables (e.g. silverbeet, collards, celery stalks & leaves, potatoes, sweet potatoes, carrots, broccoli stalks, capsicums)
1 can coconut milk
2 cups water
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon cardamom
1-2 tablespoons brown mustard seeds
olive oil
squeeze of lemon
½ cup diced onion (or leek, spring onions, chives)
½ cup fresh herbs (e.g. parsley, coriander)

Method

Rinse the soaked lentils and put aside.

Heat a large saucepan and dry fry the mustard seeds until they begin to pop. Add 2 tablespoons olive oil, the diced onion and the stalks of herbs and greens. Cook for 5 minutess or so, then add the garlic and ginger. Cook for a minute or so, then add the spices.

Chop all the veggies into large cubes and stir in.

Drain the lentils, rinse and combine with the veggies.

Add the coconut milk and water and give it all a good stir.

Bring to a gentle simmer, cover, and cook for 2 hours.

In the last 5 minutes, stir in shredded silverbeet leaves.

Note that:

• Serve with brown rice, a dollop of yoghurt, extra parsley or coriander leaves and a hard boiled egg. Squeeze lemon juice onto each serving. Papadums or naan bread also make a nice accompaniment.
• Dried lentils are a cheap source of vegetable-protein. Soak 1 cup of lentils in plenty of water overnight. (Tinned lentils may be used instead, but are not as economical.)
• This is a very flexible recipe. It can be made with just 2 or 3 vegetables or as many as you have available.

Author

Jennie Ramage
Ivanhoe

Ingredients

1¼ cups icing sugar
4 cups chickpea flour
¼ cup dry fruits
¾ cup coconut oil

Method

Dry roast 3 cups of the flour until it is golden brown and fragrant. Remove and set aside.

In the same pan, add the oil and the remaining cup of flour. Cook until golden brown and fragrant. Remove and collect in a bowl. Let it cool down to room temperature.

Dry toast the dry fruits and add to the mixture. Add the dry roasted chickpea flour and the icing sugar. Mix well.

Make balls and garnish with chopped almonds and pistachio.

Tip: the oil shouldn’t be too hot when adding the chickpea flour because it will burn the flour. Keep stirring the chickpea flour when roasting because it burns at the base.

Tip: you can use whole wheat flour instead of chickpea flour.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

1.4 Kg ‘bletted’ medlars
1 green apple
½ lemon
600g sugar

‘Bletted’ means that the medlars are soft and brown inside.

Method

Rinse and quarter the medlars, and put them in a large pot – skins, seeds and all.

Chop up the apple and add, including the seeds and core.

Add the lemon and pour in enough water so that the medlars are floating in water (around 2 litres).

Cook the mixture until it begins to boil, then reduce the heat and let it cook at a low boil for 45 minutes.

Line a colander with several layers of muslin, set it over a deep bowl and ladle the cooked medlars and their liquid into the colander. Let it strain overnight undisturbed. Do not press down on the cooked fruit to extract more juice from it or your jelly will be cloudy.

The next day, pour the liquid into a large pot – you should have about 1 litre. Put a small plate in the freezer. Add the sugar to the juice in the pot and cook the jelly until it reaches 104degC or until it gels.

To test the jelly, put a spoonful on the cold plate from the freezer and let it chill a few minutes. If, once cold, it wrinkles when you push it with your finger, then it’s done. If not, continue to cook the jelly until it gels.

When ready, if you wish, you can offset the sweetness with a few drops of fresh lemon juice.

Ladle the jelly into sterilised jars.

Author

Jo Douglas
Hurstbridge

Ingredients

half a green cabbage, finely shredded
1 carrot grated
1 brown onion, grated
¾ cup sugar
white pepper

The dressing
1 cup white vinegar
¾ cup sunflower oil
1 teaspoon mustard
1 teaspoon salt
1 teaspoon celery seed

Method

Place the cabbage in a large bowl and sprinkle with the sugar. Layer with the onion and the carrot and sprinkle with the pepper. Do not mix.

Place the vinegar, oil , mustard, salt and celery seed in a small saucepan and bring to boil. Pour over the vegetables but do not mix.

Cover bowl and refrigerate overnight. Drain well and toss before serving.

Author

Megan Goodman
Donvale

Ingredients

500g spaghetti or other pasta
2-3 chicken breasts
300g asparagus
200g roasted red peppers
olive oil

The dressing
3 tablespoons lemon juice
1 tablespoon seeded mustard
2 tablespoons olive oil
1 tablespoon dill, finely chopped (or fennel tops)
salt and pepper to taste

Method

Cook the pasta in boiling salted water.

While the pasta is cooking, grill the chicken breasts and asparagus in a little olive oil.

Finely slice the chicken and roasted peppers and cut the asparagus into roughly 3cm pieces.

Make the dressing by mixing all ingredients together (make sure to balance the lemon juice and olive oil by taste).

Drain the pasta, reserving a little of the cooking water.

Toss through chicken, peppers, asparagus and dressing, using the cooking water to bring it together if required.

Author

Megan Goodman
Donvale

Ingredients

2 heads of garlic
2 tablespoons olive oil + additional for roasting the garlic
1 cup onion, finely chopped
1 cup + 1 tablespoon full-fat coconut milk. divided not light
1 cup + 1 tablespoon unsweetened plain almond milk, divided
1½ tablespoons potato starch
1 teaspoon sea salt
¼ teaspoon black pepper
1kg sweet potatoes, thinly sliced (roughly 2 very large potatoes)
parsley for garnish (optional)

Method

Pre-heat your oven to 200degC and place two squares of tinfoil on top of each other.

Cut the tops of each head of garlic off, so that the tips of each clove is exposed. Peel off any of the large pieces of papery skin. Drizzle the heads with a little bit of olive oil and rub it in. Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender, about 45 minutes.

Once the garlic has roasted, squeeze the garlic out of its skin and finely chop it. Additionally, reduce the oven temperature to 180degC.

Heat the remaining 2 tablespoons of olive oil up in a large, oven-safe frying pan, set over medium/high heat. Cook the onion until golden brown and soft, about 5 minutes.

Add 1 cup of coconut milk and 1 cup of almond milk and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 tablespoon of coconut milk, 1 tablespoon of almond milk and 1½ tablespoons of potato starch in a small bowl, until smooth.

Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so it doesn’t gum up in the milk, and boil for 2 minutes, again stirring constantly.

Reduce the heat to medium, add in the salt, pepper and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently.

Once the sauce has cooked, add in the thinly sliced potatoes and stir around until they are coated in the sauce. Then, move the potatoes around with you spoon until they are in flat layers.

Cover the pan with tinfoil and place into the oven for 30 minutes. Uncover the pan, press the potatoes down so that they really sink into the sauce, and cook and additional 30-40 minutes, until the potatoes are fork tender and the top if browned.

Author

Vasundhara Kandpal
Green Karma
Eltham

Serves 4.

Ingredients

one cup of puy/French lentils, cooked until al dente
3 tablespoons neutral oil (such as sunflower)
one large onion, diced
a thumb size of ginger, finely chopped
two cloves of garlic, finely chopped
5 cloves (or fewer if you are clove shy)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon whole all spice
2 tablespoons tomato paste
400g tinned tomatoes
3 cups stock or water
1 teaspoon chilli powder
garam masala, a generous pinch
5 curry leaves or 2 bay leaves
coriander, to garnish
basmati rice or naan, to serve (optional)

Method

In a small dry pan, toast the coriander seeds, cumin seeds, cloves and all spice for a minute or so until crunchy and fragrant. Mortar and pestle/grind them into a powder (you can use pre ground spices if you’d prefer but whole spices have a fresh intensity when you grind them yourself).

Warm oil over a medium heat. Add the onions and cook gently for about 5 minutes, then add the ginger and garlic and continue to cook for a few more minutes until the onion is translucent and the ginger and garlic are aromatic.

Lower the heat, add the ground spices and allow to bloom for a minute or so, then add the tomato paste and cook, stirring occasionally for about five minutes, until it’s a dark brick red – don’t burn it though.

Add the tinned tomato and 3 cups of stock/water and stir to combine. Add the al dente lentils and bay leaves (if using) and season with salt and pepper. If you want a kick of chilli, you can add some powder or flakes at this point.

Simmer the soup gently for about 20 minutes, stirring occasionally. Just before you turn off the heat, add the garam masala and curry leaves (if using).

Serve immediately with basmati rice, naan or just as it is.

Author

Citu
Brunswick East

Ingredients

4 egg yolks
2 whole eggs
100g caster sugar
250ml cream
80g almond meal
2 teaspoons plain flour
about 5 plums, pitted and sliced

Method

Whisk the sugar, yolks and whole eggs. Add the cream, almond meal and flour and gently whisk to incorporate.

Pour the batter into a lightly greased or lined baking dish or lined tart tin and arrange fruit on top.

Bake at 180degC for around 40 minutes until golden on top and just set in the middle.

Author

Megan Goodman
Donvale

Ingredients

3 tablespoons oats
10 almonds (for ease, use blanched almonds)
3-4 saffron strands (optional)
1 cardamom pod (or equivalent in powder)
a pinch turmeric (optional, for colour)
sugar (according to taste)

Method

Soak everything together for 1-2 hours (except the almonds if using regular almonds) in ¼ cup of water.

If using regular almonds, soak the almonds separately for 8 hours or quickly boil to easily remove the skins before soaking with the rest of the stuff.

After all the soaking, blend to a very fine paste.

Add 1 litre of water to form the shake.

Strain the shake if you want.

This drink can be stored in fridge for around a week.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

1 cup black lentils
1 cup onions, chopped
2 cups tomatoes, puréed or chopped
3 tablespoons coriander seeds
2 teaspoons turmeric
2 teaspoons cumin
fresh coriander

Method

Grind the black lentils into a coarse powder.

Heat oil in a pan, and toast the powder until it is fragrant. Remove from the heat.

Add a little oil in the pot, and check if it is hot enough to put in the spices.

Add the coriander seeds and onions and cook until translucent.

Add the tomato puree or chopped tomatoes, the turmeric and the cumin.

Add some water and put the lid on. Cook for 10 minutes on a low flame.

Add the toasted lentil powder plus 2 cups of water and cook for 10 minutes.

The curry will thicken up. Adjust the thickness to your liking by adding water.

Chop the fresh coriander and add to the curry.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

2 teaspoons fennel seeds
1 teaspoon onion seeds
1 teaspoon fenugreek seeds
2 cups pumpkin, diced
1 teaspoon turmeric
1 cup tomatoes, chopped (optional)
salt to taste

Method

Heat oil. Keep checking the oil to see if it is hot enough to do the tempering.

Add all the seeds. They should make a noise / splatter. Make sure it does not burn. Add the diced pumpkin or squash. Add the salt and turmeric. Sprinkle some water.

Cover with a lid and let it sit to cook on medium or low flame until the pumpkin is soft. Add the tomatoes and cook until the tomatoes soften and mash well.

Serve. You can add lemon on top if you want.

Note: You can cook in a pan or a pressure cooker. If using a pan, cover it with a lid.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

1 cup coriander powder
1 cup oat flour
2 cups rice pops
1 cup sugar
1 tablespoon ginger powder
½ cup coconut oil
Dry nuts and raisin (optional)

Method

In a pan, heat the oil and toast the coriander powder until it is fragrant. Remove it.

Toast the oat flour. Remove it.

Toast the rice pops.

Make the sugar syrup for 2 strings^*. Use ½ cup of water for each cup of sugar.

Boil the water and sugar until you can see 1-2 strings^*.

Mix everything together and spread over a plate.

Let it cool completely. Cut into pieces and serve.

* * * * *

‘Strings’ is a term used when discussing the thickness of sugar syrup. ‘2 strings’ effectively means ‘thick’ and ‘1 string’ effectively means ‘thin’. Vasundhara judges it as follows: touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. If you do this when the sugar is completely dissolved and then boiled for a bit, the string is short and breaks soon – this is ‘1 string’. Boil further and the string becomes longer and more stable – this is ‘2 strings’. Boil even further and the string becomes very long and feels like it is crystalising – this is ‘3 strings’.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

The filling
1 cup chopped onion
3 cloves of garlic, finely chopped
1 cup mushroom, thinly sliced or chopped
¼ cup flour (all purpose; use 2 tablespoons rice flour plus + 2 tablespoons tapioca starch for gluten-free)
2 bay leaves
1 teaspoon dried rosemary
½ teaspoon salt
2 cups veggie broth
2½ cups veggies (frozen or chopped veggies such as green beans, corn, carrots, peas, zucchini or potatoes)

The biscuit topping
¾ cup all purpose flour
¼ cup almond flour or ground cashews
1¼ teaspoons baking powder
1½ teaspoons salt
2 teaspoons nutritional yeast
2 teaspoons dried herbs (e.g. oregano, rosemary or basil)
¼ teaspoon freshly ground black pepper and more for garnish
¾ cup chilled almond milk

Method

The filling

Heat a saucepan over medium heat. Add 2 tablespoons of the broth or 1 teaspoon of oil. Add the onion, garlic and a good pinch of salt and cook until translucent. Cook for 4 to 6 minutes.

Add the mushrooms and mix in. Cook for 3 minutes.

Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in ½ cup of the broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to the boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tablespoon flour in 2 tablespoons broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.

Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 minutes. Meanwhile prepare the biscuit topping. Preheat the oven to 225degC.

The biscuit topping

Add the flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.

Add ½ cup of the chilled almond milk and mix. Add 1 tablespoon of milk at a time to make a soft sticky dough. Let it sit for 5 minutes.

Add spoonfuls of the mixture on top of the pot pie filling.

Bake at 225degC for 17 to 20 minutes or until the topping is golden.

Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 minutes and then serve.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

2 whole oranges (washed)
5 eggs
2½ cups of almond meal or 250g of raw whole unsalted almonds blitzed up
1 heaped teaspoon of baking powder
1¼ cups of white or caster sugar

Method

Cover the whole oranges in a pan with water. Boil for 15 minutes.

Pour off the water and replace with fresh water. Boil for another 15 minutes. The double boiling of the oranges removes some of the bitterness from the peel.

Drain and wait until the oranges are cool enough to handle.

Pre-heat your oven to 170degC and grease (well!) a large cake tin.

Cut the oranges into chunks and remove any visible seeds. Place into a food processor and blitz until smooth (scraping down the sides if needed).

Add the other ingredients to the food processor and pulse enough just to mix them together.

Pour into a cake tin and bake for an hour.

Rest in the tin for at least 20 minutes before turning out so it can firm up.

Garnish with orange rind, icing sugar, slivered almonds or serve plain. In a cafe that I (Jen) once worked in, we used to simmer orange rind in a saucepan with orange juice and sugar to make a syrup and pour it over the cake while it was still in the tin cooling.

Keeps well for at least 4-5 days in a sealed tin.

If you don’t have a large cake tin you could use two smaller ones and reduce the cooking time.

Author

Jen Willis
Heidelberg

Ingredients

1¼ cup besan (gram flour)
3 tablespoon rice flour
1½ teaspoon chilli powder or paprika
a pinch of hing/asafoetida
2 teaspoons salt
½ cup cabbage, sliced into thin long strips
½ cup potatoes, finely chopped
½ onion, finely chopped
¼ cup fresh coriander, chopped
2 teaspoon green chillies, finely chopped
¾ to 1 cup water
oil, for deep frying
coriander chutney, to serve

Method

Mix together the besan (gram flour), rice flour, chilli powder, asafoetida and salt in a bowl.

Add the cabbage, potatoes, onions, green chilies and coriander and mix the vegetables with the flour mixture. Slowly start adding water to make a semi solid batter. Remember that, as the batter sits, the veggies will release more water, so it’s important to add just enough water till you don’t have any dry lumpy flour.

Heat the oil in a pot or kadhai. Fry the pakoras in hot oil on medium flame for about 3 minutes. Then reduce the heat to low to let the potatoes cook properly.

Fry the pakoras till they are crisp and golden brown. Take them out with a slotted spoon and drain them on kitchen paper.

Serve hot with green chutney.

Tip: you can use other vegetables such as cauliflower florets, spinach, brinjal, methi or fenugreek leaves. Also, you can omit the rice flour if it is not easily available and just use gram flour for making the pakoras.

Author

Vasundhara Kandpal
Green Karma
Eltham

This recipe is popular as halwa in Arabic cuisine.

Ingredients

½ cup whole wheat flour
½ cup coconut oil
½ cup sugar
1 cup water
¼ teaspoon ground cardamom

Method

In a heavy pot, heat the coconut oil, add the flour and toast it. Toast on a medium flame and stir consistently.

Simultaneously, in a separate pan, boil water and the sugar until all the sugar is dissolved. Add the cardamom to it.

Once the flour changes colour (golden), and starts to release a fragrance, slowly add the sugar water and stir consistently. Note that the mixture will become bubbly and thicken up.

Serve hot.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

3 or 4 leeks, chopped white parts
1 large or 2 small celeriac, peeled and chopped
6 or 7 zucchini, roughly chopped
1 bag baby peas, frozen
fine barley
turmeric
cumin
dill, fresh and finely chopped
a couple of cloves of garlic, to taste
bay leaves
2L vegetarian stock
salt and pepper

Method

Sauté / lightly fry the chopped white part of the leeks. Then add the diced vegetables, then the herbs and spices, then the vegetable stock.

Rinse the fine barley under cold water and strain before adding to the saucepan that has all the other ingredients.

Bring to the boil. Simmer for about 2 hours, then remove.

Add the bay leaves then blend until it is a reasonably thick consistency.

Stir well and serve hot.

Author

Lee Hirsh
Armadale

This pickle goes particularly well with both parathas and with rice and dal. The two spices ajwain and asafoetida (aka heeng) are a bit tricky to find; both are optional but great for digestion.

Ingredients

2 Kgs lemons, washed, dried and chopped into quarters
3 teaspoons salt
1 teaspoon sugar
1 teaspoon chilli powder
1 teaspoon ajwain
1 teaspoon fennel seeds (aka saunf)
1 teaspoon cloves
1 teaspoons black peppercorns
4 bay leaves
½ cup mustard oil
¼ teaspoon asafoetida (aka heeng)

Method

In a large bowl or wok, rub the lemons in the salt, sugar, chilli powder, ajwain, fennel seeds (aka saunf), cloves and black peppercorns.

Add the bay leaves.

Warm the mustard oil with the asafoetida (aka heeng) and pour over the lemons.

Place the lemons in a clean, dry jar. Close the lid and put in a sunny spot for 7 days – giving it a good shake every day before bringing it in at night and when taking it out. It will then be ready to eat.

Here is a video of my 89-year-old mother, Raj, making the pickle.

Author

Meera Govil
Eltham

Ingredients

500g pumpkin
1 medium size onions
100-150 ml coconut milk (or more if you wish; I use the tinned TCC coconut milk)
2 medium size green chillies (optional) or a teaspoon of curry powder (optional)
olive oil
2 tablespoons salt to taste

Method

Chop the onions into small pieces and simmer them in olive oil in a frying pan.

The pumpkin should be cut into 1cm cubes without the skin and the seeds.

When the onions are golden brown in colour, add the pumpkin pieces and the chillies to the pan and cook in low heat so that the pumpkin pieces get cooked. Let it cook for a while covering the pan with a lid. The pumpkin will cook in its own juice.

When the pumpkin is soft and cooked, add salt to taste and add the coconut milk.

Mix the contents well, mash the pumpkin pieces slightly with the back of the spoon and allow it to cook for 3-5 minutes.

Serve with rice, cooked pasta, or bread.

Author

Selvie Balaratnam
Selba Farm
Mernda

This recipe was developed as a way of using lots of little bits of cheese leftover in your fridge as part of Sustainability Victoria’s I Love Leftovers Challenge

Serves 4-6.

You can use 2, 3 or 4 cheeses. Just make sure that one of the cheeses is a melting cheese, like mozzarella or provolone.

Ingredients

For the filling:
2 tablespoons extra virgin olive oil
2 onions, finely sliced
3 thyme sprigs, leaves picked
3 tablespoons mascarpone or pure cream
2 eggs (1 for filling and 1 for egg wash)
325g mixed cheeses, such as fontina, taleggio, provolone, mozzarella, comte, parmesan
a handful of parsley leaves, finely chopped
salt and pepper

For the sour cream pastry:
400g plain flour, plus extra for dusting
salt
200g cold unsalted butter, cut into cubes
100g full-fat sour cream
iced water, as needed

Method

To make the sour cream pastry:

Combine the flour and a good pinch of salt in a large bowl or on a work surface. Toss the butter through the flour to coat then, using your fingertips, rub the butter into the flour until it is pebbly. You want to rub the butter into flatter pieces rather than into something that resembles breadcrumbs.

Add the sour cream and, with a gentle touch, bring the pastry together. Sprinkle over some iced water, as needed, if the dough is a little dry. Shape into a rough square, wrap in baking paper or place into a container and refrigerate for 1 hour until firm.

To make the pie

Pre-heat your oven to 180degC. Line a large round baking tray with baking paper.

Warm the extra virgin olive oil in a large frying pan over a low heat. Add the onions with the thyme and a pinch of salt and cook for 15-20 minutes, stirring often, until the onions are soft and beginning to colour. Transfer to a bowl.

Whisk one of the eggs with the mascarpone or cream in a small bowl and add to the onions.

Grate or crumble the cheeses into the bowl along with the parsley. Mix well and season to taste.

On a lightly floured work surface, cut the dough in half and roll out in half to a 28 cm round, 3-4 mm thick. Drape the pastry onto the prepared tray. Tip the filling onto the pastry base and spread it out, leaving a 4 cm border. Roll out the second half of the pastry dough, then drop it over the filling. Press the pastry edges together and use your hands to crimp the edges towards the pie, sealing in the filling. Make a small hole in the top of the pie to allow the steam to escape.

Whisk the remaining egg with 1 teaspoon of water and brush the egg wash all over the pastry. Transfer to the oven and bake for 45- 50 minutes, until the pie is golden. Allow to stand for 5-10 minutes before serving.

Author

Julia Busuttil Nishimura
Fitzroy North

Ingredients

3 cups uncooked pasta/ spaghetti/ vermicelli
¼ cup green onions, diced

Peanut sauce ingredients
½ cup natural peanut butter, smooth or crunchy
½ cup canned coconut milk (full fat)
2½ tablespoons tamari/soy sauce
2 teaspoons chilli garlic sauce
1 tablespoon rice wine vinegar
1½ tablespoons fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon sugar or sweetener of choice
1 tablespoon fresh ginger, peeled and grated
¼ cup coriander, chopped
½ teaspoon curry powder
⅓ cup water

Method

Cook your noodles according to package instructions.

Add the noodles to a colander, drain and rinse. Return them to the pot. Add a drizzle of sesame oil, mix, and set aside.

Prepare your peanut sauce by blending add all ingredients into a fine smooth paste. Dilute if you feel the need.

Mix the sauce with the noodles and serve with topped green onions and lime wedges, roasted chopped peanuts and coriander.

Author

Vasundhara Kandpal
Green Karma
Eltham

Did you know that magnolia flowers are edible? It is the petals that you eat, and the younger petals – when flowers are still buds or just opening out – that are the most palatable. Different species have different flavours, with the most commonly enjoyed one seeming to be the standard purple and pink tinted saucer magnolia (Magnolia × soulangeana).

Pickled magnolia petals have a spiced, gingery flavour, and they can be used in place of straight-up pickled ginger, or dipped in tempura batter and fried, or chopped and tossed through salads in place of a dressing.

Ingredients

10-12 young magnolia flowers or large flower buds
250ml rice wine vinegar
¼ cup white sugar
a pinch of salt

Method

Gently wash and dry the magnolia flowers.

Remove any brown papery bracts from around the buds, and any bruised petals.

If using buds, cut the stems right to the base of the flower. If using opened flowers, remove the petals from the centre of the flower.

Sterilise a large jar, then put the buds/petals into the jar. Using tongs or a flat knife can help squeeze the buds in. Rolling individual petals into a rosette will help keep them submerged.

Heat the vinegar, sugar and salt to boiling, then simmer for 5 minutes.

Pour the vinegar solution over the magnolias until covered. Seal the lid while hot and invert the jar for 1 minute (this helps heat the air inside the jar, and means you’re likely to get a better seal as it cools).

Allow to cool, then put in the fridge. They’ll be ready to eat at any time, but are better if left to cure for at least 24 hours.

They will last up to a year in the fridge.

Author

Anna Matilda
The Urban Nanna
Forest Hill

Ingredients

2 cups cooked rice or 1 cup uncooked rice
2 tablespoons vegetable oil (or canola or sunflower cooking oil)
1 teaspoon mustard seeds
3 to 4 curry leaves (optional)
2 green chillies, slit lengthwise (optional)
½ inch piece ginger, grated
½ cup peanuts, roasted and unsalted (or any other nuts)
2 teaspoons turmeric powder
juice of 2 lemons
1 tablespoon skinned black lentil (optional)
1 tablespoon yellow split peas (optional)
¼ asafoetida (optional)

Method

In a bowl, add the cooked rice, turmeric, salt and some oil. Mix well and set aside.

In a pan, heat oil, check its hotness, add the mustard seeds, then the chillies, then the asafoetida.

Add the lentils and toast until slightly brown.

Add the peanuts and toast until golden brown.

Add the ginger, then the rice mixture, then the chopped curry leaves. Cover with a lid and cook on low heat for 5-10 minutes.

Before serving, add lemon juice.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

1 cup beetroot, grated
2 cups rice, cooked
1 onion, small
2 green chillies (optional)
18-20 curry leaves
1 tablespoon mustard seed
4-5 garlic cloves
1 teaspoon garam masala powder
2-3 teaspoons salt, to taste
2 teaspoons oil
4 cashews (optional)
a handful of peanuts (optional)
1 lemon

Method

Heat oil in a pan.

Add the mustard seeds, peanuts, cashews and green chillies. Cook for a minute.

Add the garlic and saute well.

Add the onions and saute well.

Add the grated beetroot. Mix well.

Add the spices and little water. Cover and cook for 5 minutes.

Cook the rice separately.

Mix the rice and the beetroot mixture. You can also mix plain white and red rice together for an uneven colouring.

Squeeze lemon and serve.

Author

Vasundhara Kandpal
Green Karma
Eltham

Ingredients

1 cup cooked sweet potato puree (warm)
1½ cups self-raising flour
1 teaspoon nutmeg
100g butter at room temperature
75g sugar
¼ cup milk (for brushing)

Method

Pre-heat your oven to 220degC.

Cream the butter and sugar until just turning then add the sweet potato puree. Add the flour and nutmeg and fold through (but do not over work).

Tip the dough onto a floured board, gently shape and pat to about 4 cm thick.

Cut out scones and place on tray lined with baking paper. Brush top with milk. Bake scones for about 15-20 mins.

Tip: I place a small dish with water in the bottom of the oven to help with forming a light ‘crust’.

Author

Megan Goodman
Donvale

Ingredients

4 eggs separated
¾ cup caster sugar
¾ cup cornflour, sifted
1 tablespoon custard powder, sifted
½ teaspoon bicarb soda
1 teaspoon cream of tartar
pinch of salt

Method

Beat on high speed the egg whites and salt until soft peaks form.

Add sugar a little at a time. On low speed add the yolks one at a time.

Fold through the dry ingredients.

Split the mixture evenly between two 2 x 8 inch sponge tins. Bake at 180degC for 25-30 minutes.

When cool, fill with whipped cream and fresh raspberries.

Decorate with a little sifted icing sugar.

Author

Megan Goodman
Donvale

Serves 4. Prep time: 30 minutes. Cook time: 20 minutes.

Ingredients

6 large eggs
1 cup leftover dip (e.g. Greek yoghurt or hummus)
250g leftover cooked chicken pieces without bones (thighs, breasts, tenderloins) or shredded chicken
3 cups cooked leftover vegetables, cubed
1 cup fresh chopped herbs (any combination to your liking)
½ cup grated leftover cheese (any) or more to taste

Method

Pre-heat oven to 180degC.

Place the eggs in a bowl and whisk lightly.

Add the dips and whisk to create a creamy mixture.

Mix through the cheeses.

In an oven proof baking dish, spread evenly the cooked chicken and vegetables. Pour over the egg mixture and decorate with herbs.

Cook for 20 minutes or until the top is golden.

What does it take for a cucumber to become a pickle? A jarring experience.

Author

Pauline Crosbie
Macleod

Ingredients

Pastry
500g plain flour
250g butter at room temperature
5ml vanilla
100g caster sugar
50mls water

Filling (enough for a 20cm tart tin)
50g unsalted butter at room temperature
50g sugar
1 egg lightly beaten
1 tablespoon plain flour
100g crushed/ ground walnuts (or other nut meal)

Topping
Rhubarb, peeled if needed and sliced into 10 cm pieces
Brown sugar (to taste)

Method

Pastry
1 quantity of store-bought sweet shortcrust pastry or make your own.

If making your own, combine all the ingredients in a food processor until it comes together and rest in the fridge before using.

Tip: it can be frozen so it can be useful to make the double amount for use in another recipe.

Filling

Cream the butter and sugar, add the egg, then the dry ingredients. [Can be also done in a food processor].

Topping
Roll out the pastry to cover a tin, prick the pastry with fork and blind bake in 200degC oven.

Cool.

Add the filling, arrange the rhubarb pieces on top and sprinkle with brown sugar. Bake for 30 minutes at 180degC.

Author

Megan Goodman
Donvale

Ingredients

125g butter, softened
125g caster sugar (plus a little extra to serve)
1 cup self-raising flour
2 eggs
rind of 1 lemon, finely grated

Method

Cream the butter and sugar.

Add the eggs one at a time and beat well.

Add the rind and flour. You can add a little lemon juice if needed to bring the cake batter together.

Bake at 180degC for 35-40 minutes.

Sprinkle with a little sugar to serve.

Author

Megan Goodman
Donvale