This speedy veggie curry from Kallø can be on the table in a jiffy – perfect when you need to eat in a hurry! Serves: 4 Cooking time: 20 minutes INGREDIENTS 6 shallots, peeled and chopped 2 tbsp vegetable oil 2 cloves garlic, crushed 400ml coconut milk 1 Kallø Organic Vegetable Stock
Studded with rich crimson-coloured dried cranberries, these Anzac biscuits are simply delicious. Makes 24 biscuits. Prep time: 20 minutes. Cook time: 15 – 18 minutes. INGREDIENTS 1 cup flour 1 cup well-packed soft brown sugar 1 cup coconut (desiccated or thread) 1 cup rolled oats ½ cup slivered almonds or pumpkin seeds ½ cup
Heather Thomas of The Mindful Kitchen shares her recipe for flatbread. All you need is flour, salt, oil and milk. Archaeobotanists have discovered that flatbread is a staple of human vitality that predates the agricultural revolution. “As early as 14,400 years ago, nomadic hunter-gatherers were making flatbread,”
Make the most of what’s in your fridge with this healthy and yummy Fridge-Raid Frittata from Melissa Hemsley’s planet-friendly cookbook Eat Green. Feeds 4, takes 20 mins The beauty of a frittata is that anything goes – really, it does! In this case, broccoli is the star,
Delicious Portugese Tarts using free-range eggs from Olliff Farm. Recipe and styling by Tracey Sunderland. Photography Shona Dey Makes 12 tarts. Ready in 1 hour. Ingredients 350g frozen puff pastry sheet, defrosted (I used Paneton Pastry) 1 tsp ground cinnamon large pinch of ground nutmeg 80g caster sugar Filling 180ml milk 100g caster sugar 1 tsp
From issue 59.Perfect for entertaining, these delectable salted caramel nutty delights won't last long amongst guests. Ingredients: 1 1/2 cups dried dates, pitted1/2 cup boiling water 1 tsp soft brown sugar¼ tsp salt 2 tbsp flax seed, ground (linseed and flax seed are different names for the same
From issue 55.Recipe and words Caralee Caldwell. Photography Jo Anderson A delectable real food take on a favourite French dessert.This pudding is divine and takes only minutes to make. Jo, the talented photographer who took the images for my book Real Food Everyday, named this dessert her
This recipe was prepared using the Braun Multiquick 9 hand blender with the puree masher accessory and the puree blade shaft. Serves 4 750 grams pumpkin, peeled, seeded and roughly chopped2 tablespoons tamari1 tablespoon olive oilsea salt and ground pepper Soup 2 tablespoons olive oil1 large onion, thinly sliced½
