Walnut Pâté

Prep: 10 mins || Cook: 15 mins || Serves: 8

INGREDIENTS

2 tbs extra virgin olive oil

1 onion, very finely chopped

1 celery stalk, very finely chopped

1 garlic clove, chopped

150g button mushrooms, very thinly sliced

1 1/4 cups (125g) walnuts, very finely chopped

2/3 cup (100g) cashews, very finely chopped

1 tsp chopped thyme leaves

1 egg, lightly beaten

1/4 tsp smoked paprika (pimenton)

Dukkah, micro radish and crisp bread, to serve

METHOD

Gooey Raspberry & White Chocolate Spoon Cake

Prep: 15 mins || Cook: 40-45 mins || Serves: 6

INGREDIENTS

2 cups frozen raspberries

1/3 cup raspberry jam

2 cups self-raising flour

2/3 cup caster sugar

200g butter, melted, cooled

1 cup milk

1 egg, lightly beaten

180g block white chocolate, broken into pieces

Vanilla ice-cream, to serve

Icing sugar, to serve

METHOD

Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 21cm x 29cm ovenproof dish.

Hearty (& Healthy) Lentil, Bacon & Veg Soup

Prep: 30min || Cook: 40min || Serves: 6

INGREDIENTS

1 tbsp extra virgin olive oil

2 middle bacon rashers, trimmed, finely chopped

1 brown onion, finely chopped

4 garlic cloves, finely chopped

1 tbsp finely chopped fresh rosemary

250g butternut pumpkin, peeled, cut into 1.5cm pieces

1 large carrot, cut into 1.5cm pieces

300g Desiree potatoes, peeled, cut into 1.5cm pieces

1 celery stalk, cut into 1.5cm pieces

3/4 cup dried red lentils, rinsed, drained

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