Recipes

With special thanks to Jo from Quirky Cooking for sharing these delicious recipes:

Quark, Herb & Garlic Dip

– 1 shallot, green parts only
– 1 clove garlic
– handful Italian parsley
– 250g Mungalli quark cheese
– 2 Tbspns milk

Method: Crush garlic, scrape into food processor. Add parsley & shallot and blend until finely chopped. Add quark and milk and blend until combined.

Beetroot and Carrot Salad with Feta & Pomegranate Molasses
(recipe from www.recipecommunity.com.au)

DRESSING
20 g pomegranate molasses
20 g balsamic vinegar
45 g orange juice
30 g olive oil
1 tbs honey
1 handful fresh mint leaves

SALAD
400 g beetroot , peeled and quartered
400 g carrot , peeled and roughly chopped
55 g raisins
20 g sunflower seeds , toasted
20 g pumpkin seeds , toasted
1/4 tsp salt

Feta & baby spinach leaves to serve.

Method: Finely chop mint in food processor. Add remaining dressing ingredients to food processor and mix until combined. Grate carrot and beetroot into a large serving bowl. Add raisins, seeds, salt and dressing and mix well. Serve salad on baby spinach leaves and top with crumbled feta.

Tip:
Pomegranate Molasses is available from most european, gourmet, and health food stores.

 

Chicken & Cashews with Coconut Satay Sauce and Coconut Rice
(courtesy of www.quirkycooking.blogspot.com)

– 300g – 400g Biochicken chicken breasts or thighs
– 1-2 cloves garlic
– 1-2 cms fresh ginger
– a couple of tablespoons of tamari or soy sauce
– a splash of sesame oil
– 450g coconut cream (1 tin, or make your own in the Thermomix)
– 750g water
– 400g basmati rice
– some thin wedges of onion
– 2 stalks of celery, leaves removed, thinly sliced
– 2 carrots, thinly sliced
– broccoli, small pieces
– green beans
– chinese cabbage, thinly sliced
– boy choy, thinly sliced
– red (and/or green) capsicum, thinly sliced
– snow peas
– shallots, sliced and sprinkled on top
– some sesame seeds
– a handful of cashews (roasted or raw)
– a couple of handfuls of raw cashews
– 1 inch of fresh red chilli (or more if you like it hotter)
– a good handful of fresh parsley or coriander
– 1 teaspoon of Rapadura (optional)
– a tablespoon of chicken stock paste (or vege stock paste)

Method: Marinate chicken with ground garlic & ginger, tamari & sesame oil.
Make coconut rice in saucepan or in rice cooker.
Meanwhile, steam chicken & veges in a steamer, or stir fry them in a frying pan.
Make the satay sauce in a blender, using a tin of coconut milk and some chicken stock as the liquid, then heat in saucepan before pouring over chicken & veges.

Vanilla-Lime Coconut Cream & Pineapple Sorbet

– 80g Daintree Vanilla Sugar (or to taste)
– Zest of 2 limes (if using a Thermomix, just peel zest with vege peeler, no need to grate)
– 450g coconut cream (either tinned, or make your own from fresh coconut)
– 2 limes, skin removed
– 350g ice cubes (or 350ml water if using a food processor)
– 300g frozen pineapple chunks
– 1 egg white

Method:
1. Zest limes with a zester. Mix with vanilla sugar, coconut cream and 350ml water in a saucepan and cook over low heat, stirring, until sugar is dissolved. Allow to cool, freeze in a tray. When half frozen, remove from freezer, break into pieces and process in food processor until creamy. Pour back in tray and re-freeze overnight.
2. Chop frozen pineapple in small pieces and process in a food processor until finely ground. Add broken up pieces of the frozen lime-coconut cream, the juice of the two limes, and the egg white and continue to process until creamy.

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