Ingredients 2 large potatoes 1 medium red capsicum 1 large eggplant 1 large leek 1/3 cup olive oil 4 cloves garlic 2 tbs chopped fresh thyme (or sage, or a mixture of both) 1 tsp ground black pepper 10 slices proscuitto or pancetta 250g mozzarella, sliced 1 cup fresh basil leaves Saffron Vinaigrette 1/3 cup olive oil 2 tbs lemon juice pinch of saffron threads Directions Preheat oven to 180C and grease a loaf pan. Cut potatoes into thin slices. Add slices to a large pan of boiling water and cook for 4 minutes until potatoes are just beginning to...
Ingredients 125g butter, softened 1 tsp vanilla essence 1 1/4 cups caster sugar 3 eggs 3/4 cup plain flour 3/4 cup self raising flour 1/2 cup milk Directions Preheat the oven to 160C and grease and line a round cake pan. Place all ingredients into a bowl and mix on low speed until just combined. Increase speed to medium and beat for a couple of minutes until mixture pales slightly. Pour mixture into the pan and cook in the oven for about 1 hour, or until a skewer inserted into the centre comes out with a few crumbs still sticking...
Serve this with corn totillas topped with melted grated cheese and shallots, refriend beans and the Pico de Gallo. Ingredients 4 ripe avocados 1/2 red onion, diced 1/2 ripe tomato, diced 1/2 bunch coriander, chopped 2 birdseye chillies, seeds removed, chopped juice of 1 lemon or lime salt and pepper Directions Combine ingredients in a bowl and mash with a potato masher until well mixed. Place cling wrap directly on top of guacamole until ready to serve – this will help prevent browning.
Serve this with corn totillas topped with melted grated cheese and shallots, and refried beans and the Guacamole on the side. Ingredients 6 firm tomatoes, diced 1/2 red onion, diced 1/2 bunch coriander, chopped 2 birdseye chillies, seeds removed, chopped juice of 1 lemon or lime salt and pepper Directions Mix together and then place in fridge to marinate until ready to serve.
Ingredients 1/4 cup extra virgin olive oil 30ml balsamic vinegar 2 cloves garlic, crushed 1 red chilli, seeds removed 1 pinch salt cracked black pepper 4 large flat mushrooms, stalks removed 1/4 cup chopped dill (basil could be substituted) Directions Combine oil, vinegar, garlic, chilli and salt and pepper in a jar and shake until combined. Place mushrooms in a bowl and pour over marinade. Leave to marinate for 1 hour. Place on hot bbq for around 5 minutes, turning only once.