Recipes
Rice Paper Rolls
Rice paper rolls are really versatile and you can change the filling to use your favourite veggies or whatever happens to be in the fridge.
20 rice paper wrappers
100g dried rice vermicelli
1 avocado, thinly sliced
1 small Lebanese cucumber, seeded & julienned
1 carrot, julieanned or grated
4 spring onions, thinly sliced
15g (1/2 cup) fresh coriander, finley chopped
15g (1/2 […]
Open Vegetable and Feta Sandwich
I love this recipe and the bright green and red colours always remind me of the festive season . You can also easily cook the veggies on the BBQ if you are having an outdoor event.
2 small zucchinis
2 baby eggplant
1 red capsicum
12 mini roma tomatoes
100g baby spinach
1/4 cup olive oil
60g Feta
1/4 cup pine nuts, toasted
2 […]
Choc Berry Tarts
Serves 6
Tart Case
200g plain flour
50g cocoa flour
150g butter, cubed
25g icing sugar
1 egg
Filing
300g dark chocolate, grated
150ml single cream
50g butter
100g mixed berries
Place flour, cocoa powder & icing sugar in the bowl of a food processor. Pulse a couple of times and then add the butter and process until butter is fully incorporated and looks like crumbs. While […]
Mini Pumpkin Frittata
100g butternut pumpkin, chopped into small chunks
4 large organic free range eggs
3 tbsp milk
Pinch of nutmeg
20g parmesan, grated (optional)
Salt & pepper to taste
Pre heat oven to 200°. Place pumpkin in a bowl and drizzle with olive oil to coat, transfer to a baking tray sprinkle with salt and pepper and bake in oven for 15-20minutes […]
Fennel Soup
Serves 4
3/4 fennel bulbs
1.5 litres vegetable stock (bouillon is best)
250g ricotta cheese
Extra virgin olive oil
Parmesan
Sour dough bread
Trim the fennel (keep the leaves to 1 side) and remove the tough outer layer. With the base of the fennel on your board, slice into pieces about 1cm thick.
Bring stock to boil, add fennel and cook for about […]
Mushroom and Sage Pasta
Recipe of the Month
Mushroom and Sage Pasta
Serves 4
300g Orecchiette pasta, cooked
100g unsalted butter, chopped
400g mushrooms
40 sage leaves
3 cloves garlic
Juice 2 lemons
70g breadcrumbs, toasted
120g parmesan, shaved
2tbsp Olive oil
Melt half the butter in a large […]
Chestnut Risotto Cakes
Serves 4
15g porcini mushrooms
175g risotto rice
600ml vegetable stock
50g butter
1 onion, chopped
3 cloves garlic
200g chestnuts, cooked peeled and chopped
75g parmesan cheese, grated
1 egg, lightly beaten
50g instant polenta
1 tbsp olive oil
Salt & pepper
Mixed salad leaves & lemon wedges to serve
Cover the dried mushrooms with boiling water and set aside.
Heat the olive oil in a saucepan, add […]
Healthy Balance Cooking Lesson & Stretch Class
Simply Sumptuous Food has joined forces with Fit Space to provide a combined Cooking Lesson and Stretch Class.
Planned for Sunday July 12th at Centennial Park, the morning will include a stretch and strengthen class, information and tools to assist you in monitoring the stressors in your life and a hands on workshop to teach you […]
Quick Red Bean Salad
200g organic kidney beans, soaked overnight (or 400g tin)
½ red onion, finely diced
½ red capsicum, finely diced
12 cherry tomatoes, halved
Lettuce leaves
Fresh coriander
2 tbsp red wine vinegar
1 tbsp olive oil
Cook the soaked kidney beans in plenty of water for 60-90 minutes until they are soft, drain and leave to cool. Place the diced onion in a […]
Brown Rice Salad with spiced sweet potato, chickpeas and mint yoghurt
Serves 4
300g Brown rice
3 tsp ground cumin
1 medium sweet potato, peeled and cut into 2cm pieces
1 red onion, cut into small chunks
400g can chickpeas, drained
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
1 tbsp olive oil
50g toasted slivered almonds
2 tbsp freshly chopped coriander
1 ½ cups rocket leaves
1 ½ cups baby spinach leaves
1 tbsp lemon juice
4 tbsp […]
