Kale and Leek Quiche
Preheat the oven to 180 degrees Celsius. Mix the flour, oil and salt in a round 10-inch oven baking plate. Press the mixture against bottom and sides to make the crust. Finely slice the leeks (and optional onion) and the kale. Heat up the two tablespoons of olive oil on medium high heat in a […]
Crispy Polenta Chips by Mike Patrick
We’ve adapted the recipe by chef Mike Patrick (from San Telmo restaurant) for delicious, crispy, polenta chips (Humitas). As the article states, Humita traditionally come from the north of Argentina, where large amounts of corn is produced. This more adventurous recipe will teach you how to make your own polenta from the great corn we’re […]
Eggs and Silverbeet in Spicy Tomato Sauce
I was going to call this recipe baked eggs and silverbeet, however as the eggs aren’t actually baked in the oven I thought it best to revise the title. Cooking on the stovetop not only shortens the cooking time, but it also leaves you with just the one pan to wash up. Along with being a relatively easy meal to whip up it’s packed full of healthy goodness and is darn tasty to boot. Served with thick slices of crusty toast, I can’t think of a better way to ease into a lazy Sunday.
Bean and tomato salad with soft boiled eggs
The inspiration for this salad came from the lovely yellow string beans which arrived in this weeks Fair Food fruit and vegetable box. Paired with juicy red tomato wedges and a lovely summer fresh salad mix, this is a satisfying yet light meal on its own, or a great side dish for grilled white fish or tuna steaks. The eggs can be swapped for toasted slivered almonds and crumbled feta or shaved Parmesan if desired.
Mini Asparagus and Mint Frittatas
These little gems are studded with salty feta and sweet spring produce – a delightfully light, creamy mouthful that’s just perfect for a picnic or school holiday adventure snack.
