It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 3rd - 20th December 2018


Fiesta salsa

Thank you Maz Pugoy via Taste.com.au

Finely dice colourful seasonal vegies to create this gluten-free salsa and invite guests to tuck in with organic corn chips.
Makes: 6 cups
Prep Time: 20 minutes

INGREDIENTS
• 4 cups tomatoes, seeded and diced (8 truss tomatoes)
• 2 large cucumbers, diced
• 1/2 cup fresh corn kernels
• 1 small yellow capsicum, diced
• 1 small red onion, finely chopped
• 1 large avocado, diced
• 2 garlic cloves, crushed
• 1/4 cup fresh lime juice
• 1/4 cup coriander, chopped
• 1/4 teaspoon smoked paprika
• Himalayan pink salt and pepper, to taste
• Fresh coriander, to serve
• Lime wedges, to serve
• Organic chips, to serve

METHOD
Step 1
Place all ingredients in a large salad bowl and toss until well combined, taking care not to mash avocados in the process. Season with salt and pepper. Top with fresh coriander, and a wedge of lime, and serve with organic corn chips.

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Irish potato cakes with smoked salmon

Thank you Jamie Oliver

A great breakfast for boxing day, use leftover potatoes, or other roasted veggies.
“This makes a delicious and simple starter or light lunch. You need to use really dry potatoes for this, so, if you’re not using leftovers, be sure to let your spuds cool and lose as much moisture as possible before starting the recipe. ” - Jamie Oliver

Ingredients
• 80 g plain flour , plus extra for dusting
• 250 g leftover boiled, steamed or baked potatoes
• 1 large free-range egg yolk
• ½ a bunch of wild garlic or chives
• 2 teaspoons mustard
• 4 tablespoons crème fraîche
• 1 lemon
• extra virgin olive oil
• olive oil
• 240 g smoked salmon, from sustainable sources
• 1 handful of sprouts for garnish

Method
1. Liberally dust a clean work surface with flour. Mash the leftover potatoes or push through a sieve, then season with sea salt and black pepper.
2. Beat the egg yolk and chop the wild garlic or chives, then add to the potatoes with the flour. Mix well.
3. Lightly knead, then place the soft dough on the floured surface and roll out to about ½cm thick.
4. Divide the dough into 4 and shape into rounds.
5. Allow to chill in the fridge for at least 30 minutes, or until needed.
6. Meanwhile, combine with the crème fraîche, mustard (if you are using it). Add a squeeze of lemon juice, salt, pepper and a dash of extra virgin olive oil.
7. Preheat a flat griddle or non-stick frying pan until very hot, then cook the potato cakes in a little olive oil for 4 to 5 minutes on each side until golden, crisp and hot all the way through.
8. Serve with slices of smoked salmon and garnish with crispy sprout. Dollop the creme mixture, and top with an extra squeeze of lemon, and some salt and pepper if you like.

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Healthier Gingerbread Cookies

Thank you Cookie and Kate

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 minutes
Makes: Approx 32 cookies

Here’s a healthy version of your favourite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all purpose flour, coconut oil for butter and coconut sugar for brown sugar. See notes provided in the paragraphs above for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.
Healthy gingerbread cookies, made with whole wheat pastry flour and coconut oil! They are super easy to make.

INGREDIENTS
Cookies

• 3 cups (310 grams) regular whole wheat flour, plus more for work surface
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup melted coconut oil
• 1/2 cup blackstrap molasses (this will create a very spicy, intensely flavoured cookies)
• 1/2 cup packed coconut sugar
• 1 large egg*
• Powdered sugar, for dusting (optional)

Lemon icing (optional)
• 1/2 cup powdered sugar (here’s how to make your own)
• 1/4 teaspoon lemon zest (optional, for intense lemon flavour)
• 2 1/4 teaspoons lemon juice

INSTRUCTIONS
1. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
2. In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won’t incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.
3. Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don’t have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
4. Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs out until it’s 1/4 inch thick. If the dough is very hard or crumbly, just roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you’ve successfully rolled the dough to 1/4 inch thickness.
5. Use cookie cutters to cut out cookie shapes and place each cookie on a parchment-lined baking sheet, leaving about 1/2 inch of space around each one (this dough just barely expands during baking). Combine your dough scraps into a ball and roll them out again, repeating until you have used up all of your dough. Repeat with remaining disc. (If you’d like to decorate the cookies with granulated sugar or extra coconut sugar, sprinkle it onto the cookies now.)
6. Place baking sheets in the oven, one on the middle rack and one on the upper. Bake for 8 to 11 minutes; for softer cookies, pull them out around 8 minutes and for more crisp cookies, bake for up to 11 minutes. The cookies will further crisp as they cool. Place the baking sheets on cooling racks to cool.
7. If you’d like to ice the cookies and/or sprinkle them with powdered sugar, wait until they have completely cooled to do so. To make the icing, in a small bowl, combine the powdered sugar, optional lemon zest and the lemon juice. Whisk until thoroughly blended. Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag. Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired. The frosting will harden eventually, but it won’t ever be as indestructible as royal icing.
8. If you’d like to sift powdered sugar over the cookies, do it now. Wait until the icing has firmed up (about 1 hour) before carefully stacking the cookies in a storage container. Cookies will keep for up to 1 week at room temperature.

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