Lentil Stuffed Sweet Potatoes
We’ve been noticing a few sure signs that spring is on the way, and with that energy, we’ve opted for a lighter, brighter recipe this week!
Citu’s Celeriac and Artichoke Soup
A whiskery celeriac and a nobbly bobbly Jerusalem artichoke arrive in your Fair Food order – what do you cook? We consulted fellow Fair Fooder and great cook Citu, who went about creating this creamy, earthy, delicious soup that features both – hurrah!
Choc Tahini Date Slice
VG
We’re officially thinking about picnics and can confidently say this vegan, no-bake slice would go down well al fresco.
Green coconut curry
This green coconut curry offers sweetness, saltiness and heat in every mouthful. We’ve used pumpkin and green beans here, but you could add any veg that needs eating.
Speculaas Christmas Cookies
Speculaas are traditionally eaten in the Netherlands around Sinterklaas during the first week of December. They’re delicious all year round, though, perfect for snacking on or serving as a spiced crisp spoon for ice cream. Happy feasting to all who celebrate on the 6th!
Torta di Nocciole – Hazelnut Cake
Nocciola del Piemonte is a variety of hazelnut that grows in the Piemont region of Italy. We source our hazelnuts from Pepo Farms in Northern Victoria, but they taste just as good (maybe even better). This cake is a subtly sweet, earthy celebration of those hazelnuts.