Chocolate cupcakes

100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 1/4 cups (255g) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75) plain flour
1/4 cup (30g) cocoa powder

Chocolate sour cream ganache
300g dark chocolate
300g sour cream

Method
Step 1
Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.
Step 2
Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
Step 3
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
Step 4
To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

Freekeh with cauliflower, pomegranate and mint

Ingredients

• 300g freekeh
• 7 tbsp olive oil
• 1 brown onion, finely chopped
• 500ml vegetable stock
• 1/2 cauliflower, broken into small florets
• 1/4 cup plain flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g tin lentils, rinsed and drained
• 1 pomegranate
• 1 cup walnuts, toasted
• 1/3 cup mint
• 1/3 cup coriander
• 1/3 cup basil
• 2 tbsp extra virgin olive oil
• 2 tbsp pomegranate molasses

Method

Soak freekeh for five minutes, then drain. Heat one tablespoon oil in a medium pot, saute onion until softened, add freekeh then add stock and cook for 15 minutes.

Meanwhile, cut cauliflower into small florets and place in a large bowl. Mix flour, cumin and coriander. Toss cauliflower in spiced flour to coat. Heat remaining oil in large frypan. Add spice-dusted cauliflower and fry over medium-low heat for 10 minutes until cauliflower is soft and golden. Add extra oil if required.

Toss with freekeh, scatter over drained lentils, pomegranate seeds, toasted walnuts and fresh herbs. Drizzle with extra virgin olive oil and pomegranate molasses and serve.

Baked portobello mushrooms topped with quinoa, feta and micro herbs

Ingredients

• 8 medium portobello mushrooms
• 50g unsalted butter
• A few sprigs of thyme
• 150ml dry white wine
• 150ml vegetable stock
• 2 garlic cloves, finely sliced
• Sea salt and freshly ground black pepper
• 2 cups water
• 1 cup quinoa
• 320g jar marinated goat's feta
• Micro herbs for garnish

Method

Preheat oven to 180C. Place mushrooms in a large baking tray, dot with butter and scatter over thyme sprigs. Add wine, stock and garlic. Season with salt and pepper. Cover tray with foil and cook for 15 minutes, or until the mushrooms are tender.

Meanwhile, in a small saucepan bring two cups water to the boil, add quinoa, reduce heat, cover with a lid and cook for 10-15 minutes until the liquid is absorbed. Remove from heat and fluff the quinoa with a fork.

To serve, spoon the quinoa over the mushrooms, add a dollop of goat's feta and scatter over the micro herbs. Season with extra salt and pepper if required.

Chinese fluffy omelet

Ingredients

• 3 eggs
• 1 tsp fish sauce
• a few drops sesame oil
• 1/3 cup peanut or vegetable oil (I like the flavour of peanut oil in this dish, however, vegetable oil works well too)
• ½ cup snow pea sprouts
• ½ cup bean shoots
• 2 spring onions, finely sliced
• 1 tbsp oyster sauce

Method

In a bowl, whisk the eggs lightly with the fish sauce and sesame oil. Heat a wok with the peanut oil and when the oil starts to shimmer and is very hot, gently but quickly pour in the eggs (they will puff up).

Use a wooden spoon to loosen the eggs and move them around a little - this will allow more liquid egg to escape and cook. Cook for 3-5 minutes until golden brown underneath and almost set inside.

Turn off the heat and push the omelet to one side and pour off the oil into a bowl. Add sprouts, shoots and spring onions to the middle of the omelet and fold over. Allow the omelet to sit for a minute to finish cooking inside and slide the omelet off onto a chopping board. You can serve it as is or, to make the neat shape shown, lift and tuck the top edge under as you roll the omelet to end up with the overlap underneath.

To serve 

Cut in half and place on two serving dishes, spoon over a little oyster sauce and serve.

Lentil and sweet potato curry

Ingredients

• 100ml olive oil
• 2 spanish onions, finely sliced
• 4 garlic cloves, finely sliced
• 1 tbsp fresh ginger, finely chopped or grated
• Sea salt
• Freshly ground white pepper
• 1 tbsp curry powder
• 6 cardamom pods
• 1 tsp chilli flakes
• 1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
• 1 cup red lentils
• 1 small sweet potato, peeled and cut into small cubes
• 1 litre water
• 1 head broccoli, cut into small florets
• 2 handfuls baby spinach
• 1 handful coriander leaves

Method

Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about 15 minutes.

Add spices and cook 2 minutes. Wash and drain eggplant, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked - about 20 minutes. Add broccoli and simmer 5 minutes. Stir through baby spinach.

Serve with coriander, natural yoghurt and your favourite chutney.

Mushroom and tofu with beanthread noodles

Ingredients

• 5 dried mushrooms
• 4 pieces dried black fungus
• 1 bunch broccolini, cut into short lengths
• 250ml vegetable stock
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 5 cm knob ginger, cut into matchsticks
• 1 red chilli, finely sliced
• 1 garlic clove, finely sliced
• 100g fresh shiitake mushrooms, sliced
• 2 small, slim eggplant, halved lengthwise and cut into 1 cm slices
• 100g beanthread vermicelli
• 100g silken tofu, diced
• 2 tbsp coriander sprigs

Method

Soak dried mushrooms and black fungus in hot water for at least 30 minutes, then drain, discard stalks and finely slice. Cook broccolini in simmering salted water for three minutes and drain.

Heat stock, soy, hoisin sauce and sesame oil with ginger, chilli, garlic, dried mushrooms, black fungus, fresh mushrooms and eggplant, and simmer for 10 minutes or until eggplant is tender.

Cook noodles in simmering salted water for one minute or until just tender, then drain. Add broccolini and tofu to mushrooms and heat through. Serve with noodles and top with coriander and your favourite chilli sauce.

Ricotta and tomato pasta

Ingredients

• 400g orecchiette (or any small pasta)
• 60 ml extra virgin olive oil
• 2 cloves garlic, grated
• 1 red chilli, deseeded and finely chopped
• 250g cherry tomatoes, halved
• sea salt and black pepper
• 150g ricotta
• large handful fresh basil leaves, torn

Method

Cook pasta in a large pan of lightly salted water according to packet instructions until al dente. Meanwhile, heat olive oil in a frying pan over low heat and fry garlic and chilli until fragrant.

Add tomatoes and cook gently for 2-3 minutes, or until tomatoes begin to soften. Season with salt and pepper. Remove from heat

Drain pasta, toss with sauce and place in a large serving dish. Sprinkle with chunks of ricotta and basil leaves. Serve immediately.

Quinoa, red rice and black lentil salad with spicy cauliflower

Ingredients

Quinoa and red rice salad with spicy cauliflower and black lentils.Photo: Marina Oliphant

• 200g quinoa
• 200g red rice, rinsed
• 50g black lentils, rinsed
• 100ml olive oil and 3 tbsp extra
• 2 brown onions, thinly sliced
• 100g dried cranberries
• 1 orange, zested and juiced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 cup plain flour
• 1/2 cauliflower, broken into small florets
• 200g pistachio nuts, roughly chopped
• 1 cup fresh coriander leaves, roughly chopped
• 1 cup fresh mint leaves, roughly chopped
• For the dressing:
• 1 lemon, juiced
• 1/4-1/2 cup extra virgin olive oil
• 1 garlic clove, crushed
• Salt and pepper

Method

Cook quinoa in a medium pot of boiling, lightly salted water for 12-14 minutes until just tender. Drain and set aside. Cook red rice and lentils in a large pot of boiling, lightly salted water for 20 minutes. Drain and set aside.

Heat frying pan, add 100 millilitres of oil and onions, cook over low heat for 10 minutes until well caramelised. Soak cranberries in orange juice for 10 minutes until plump. Mix cumin, coriander and flour in a small bowl.

Toss cauliflower in flour mix. Heat three tablespoons of oil in a large frying pan, add cauliflower and fry over low heat for 10 minutes, until soft. Toss with drained quinoa, rice and lentils.

Add caramelised onions, with any extra oil from the pan. Add cranberries with orange juice, pistachios and fresh herbs. Make dressing with lemon juice, olive oil, garlic, salt and pepper. Whisk well to combine, taste and adjust if necessary.

Add to salad and mix well.

Middle Eastern lentils and rice with blackened onions

Ingredients

• 6 tbsp olive oil
• 6 onions, halved and finely sliced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 5 cups water or vegetable stock
• 1 1/2 cups brown lentils, washed and drained
• 1 cup long grain rice, washed and drained
• 1 cup plain yoghurt, drained through muslin-lined colander for 30 minutes
• Fresh mint sprigs, to garnish

Method

Heat 2 tablespoons oil in large saucepan over medium heat.

Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.

Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes.

Season well with salt and pepper.

Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes.

Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.

At its simplest, this traditional Lebanese dish is made with lentils, rice, onion and water. I have added spices. The onions should be cooked really well with lots of blackened, crunchy bits. To make a creamy, thickened yoghurt, drain through a colander or sieve lined with muslin or a new Chux kitchen cloth.

Warm roast veggie salad with lemony lentils

Ingredients

• 4 kipfler potatoes, halved lengthwise
• 2 red onions, unpeeled, quartered
• 8 baby carrots, peeled
• 500g cauliflower, cut into florets
• 4 garlic cloves, unpeeled
• 8 sprigs thyme
• 4 tbsp olive oil
• 400g canned lentils, drained
• 2 tbsp lemon juice or vinegar
• 1 tbsp honey
• 1 tsp ground cumin
• Sea salt and pepper
• 100g baby spinach leaves
• Half a lemon, finely sliced

Method

Heat oven to 200C. Toss potatoes, onions, carrots, cauliflower, garlic cloves and half the thyme in two tablespoons of olive oil and arrange in a roasting pan. Bake for 35-40 minutes until tender.

Heat lentils in a pan with half a cup of water until boiling, then drain and toss in remaining olive oil, lemon juice, honey and cumin, and season with sea salt and pepper.

Arrange potatoes on each dinner plate, scatter with spinach leaves and top with baby carrots and cauliflower. Peel the ''petals'' away from the onions and scatter over each plate.

Spoon the lentils on and around the vegetables and serve with lemon slices and remaining thyme sprigs

Yellow miso eggplant with tofu dressing

Ingredients

4 medium-sized eggplants

3 tsp dashi powder *

1 1/2 tbsp yellow miso paste

1 tsp sesame oil

1 tbsp light soy sauce

4 tbsp sunflower or vegetable oil

4 garlic cloves, finely sliced

10cm fresh ginger, finely diced

300g silken tofu

3 spring onions, sliced in rounds

* Some dashi (Japanese stock) is not vegetarian and may include fish.

Method

1. Preheat the oven to 220C, fan forced.

2. Place the eggplants on a baking tray and bake for 45 minutes. Remove from the oven and allow to cool. Peel off the skin, cut the flesh into one-centimetre strips and arrange in a serving dish.

3. In a jug, add 100 millilitres of water, the dashi, yellow miso paste, sesame oil, soy and half the sunflower oil. Process with a stick blender. Pour a third of this over the eggplant strips.

4. In a small pot, not heated, add the garlic, ginger and remaining sunflower oil, then bring to medium heat. Fry for three to four minutes until just golden and fragrant, but take care - too brown and the garlic will be bitter. Drain on a paper towel.

5. Dice half the tofu and distribute it over the eggplant. Add the remaining tofu to the remaining dressing and blitz with the stick blender until frothy. Pour over the eggplant. Sprinkle over the spring onion and the crispy ginger and garlic.

Shakshuka (baked eggs

Ingredients

2 red capsicum, chopped

1 yellow capsicum, chopped

1 medium eggplant, chopped

2 tbsp olive oil

400g canned tomatoes, chopped

2 tomatoes, diced

1 tbsp tomato paste

1 tsp harissa sauce (optional)

1 tsp ground cumin

1 tsp paprika

1 tsp sugar

Sea salt and black pepper

4 to 6 good eggs

Yoghurt and coriander leaves for serving

Method

Before starting: Workshop the right pan, the right heat and the right timing, so that you end up with a spicy, thick stew and eggs with set whites and runny yolks.

Cook the base stew in advance, then you can divide it among small heatproof pans before adding the eggs. The number of eggs depends on the size of the pan.

1. Heat the oil in a medium frying pan, and cook the capsicums and eggplant for 10 minutes over medium heat, tossing well, until softened.

2. Add tomatoes, tomato paste, harissa, cumin, paprika, sugar, sea salt and pepper and 150 millilitres water and simmer for 10 to 15 minutes until thick and saucy.

3. Make four hollows in the top, slip in the eggs, cover and simmer for 5 to 10 minutes or until cooked.

4. Scatter with coriander and serve with yoghurt.

* Shake things up by adding feta, haloumi, chorizo or yoghurt.

Zucchini and Haloumi Fritters

Ingredients

6 medium zucchini

1/4 tsp salt flakes, plus extra for salting the zucchini

200g plain flour

50g cornflour

2 tsp baking powder

2 tsp ground cumin

2 large eggs

2 spring onions, sliced

1 clove garlic, very finely chopped or grated on a Microplane

250g haloumi cheese, chopped into 1cm dice

1/2 bunch mint, half chopped, half whole

300ml vegetable oil or olive oil

tzatziki, to serve (see tip)

1 lemon, quartered

Method

1. Coarsely grate the zucchini, sprinkle with salt and let sit for five minutes before squeezing out excess moisture. You will need about three cups of zucchini after salting.

2. Sift the flour, cornflour, baking powder and cumin into a large bowl. Add the salt and combine. Make a well in the centre.

3. In a separate bowl, whisk the eggs, then mix in the zucchini. Gradually add the egg mixture to the dry ingredients and stir until you have a smooth, lump-free, but quite stiff, batter.

4. Fold in the spring onions, garlic, haloumi and chopped mint.

5. Heat the oil in a non-stick frying pan on medium heat then drop in two tablespoons of batter for each fritter. Cook about four fritters at a time, depending on the size of your pan, but don't overcrowd them.

6. Cook fritters for two minutes or until the underside of each one is golden. Cook the other side for two minutes then drain on crumpled paper towel.

7. Serve with tzatziki, mint leaves and a squeeze of lemon.

Tip To make your own tzatziki, grate some cucumber, vigorously squeeze out the water with your hands, and mix through thick plain yoghurt with a pinch of salt and a bit of finely grated garlic.

Vegie burgers - 2 flavours

Ingredients

200g firm tofu

200g okara* (or substitute 200g bread crumbs or 200g tempeh)

100g tapioca starch

2 eggs (or 20ml mirin for vegan option)

Besan flour to coat burgers (chick pea flour)

* Okara is cooked, ground soy beans and is a byproduct of tofu and soy milk production. It has a fluffy, slightly moist texture. Andrews likes to use it in burgers because of its binding properties, good texture and high protein content (about 28 per cent). However, it can be difficult to source (see Andrews' tips on sourcing okara at bottom of this recipe).

** Use mirin instead of eggs for vegan version, and tempeh or okara instead of bread crumbs for gluten-freeversion.

For Mediterranean-flavoured burger:

50g tomato paste

3 tsp minced garlic

10g mushroom stock

3 tsp minced basil

Salt and pepper to taste

For Asian-flavoured burger:

100g carrot

100g sweet potato

20g mushroom stock

50g peanut butter

50g ground ginger and garlic

3 tsp chilli sauce (hot or sweet)

10g arame (mild seaweed)

Method

Blitz the tofu, okara (bread crumbs or tempeh) and tapioca starch in a food processor until the mixture resembles bread crumbs.

Combine with remaining ingredients by hand in a mixing bowl.

Form patties about 15mm thick by hand, then coat with besan flour. (Besan flour is available at Indian grocers. It will give the burgers a nice crust and will not discolour the pattie.)

Fry on a well-oiled hotplate or frypan on a low heat.

Cook for about five minutes on each side until patties are golden brown.

Tip: After the first 10 seconds of frying, slide a spatula under the burger to release it from the pan and to prevent it sticking.

Notes on sourcing okara:
Fresh okara is not typically sold in retail grocery stores. To buy fresh okara you will have to find a soy milk producer, or a tofu producer (Melbourne's Tofu Shop International in Richmond will give okara to customers who buy their tofu). You could also try asking for leads at an all-natural grocery store or, call a local restaurant that serves tofu and ask if they make their tofu in-house.

Buying dried okaraOkara has a very short shelf life (much like tofu and soy milk). If you do find okara in a retail market it will most likely be dried. Look for dried okara in Japanese or Asian food markets. Okara (a Japanese name) goes by many different names - soy pulp, kirazu, unohana, douzha, ampas tahu - so be patient and persistent in your search. Dried okara can be easily reconstituted for recipes that call for fresh okara.

Black Forest Cheesecake

Choc Crumb Crust:

250g plain choc biscuits
125g butter

Filling:

1/2 cup water
1 Tbsp gelatine
250 g cream cheese
3/4 cup sugar
300ml thickened cream, whipped
1 tbsp lemon juice
425g pitted cherries

Topping:

1 Tbsp cornflour
1 Tbsp rum
1 Tbsp sugar
1/2 cup cream, extra

Crumb crust:
Crush biscuits finely, add melted butter, press mixture onto sides and base of greased 20cm springform pan. Refrigerate while preparing filling

Filling:
Beat cream cheese, sugar and lemon juice until smooth. Sprinkle gelatine over warm water, dissolve and cool. Add to cream cheese mixture, beat well and fold in whipped cream. Drain cherries, reserving 3/4 cup of their syrup.

Spoon 1/3 of filling over the crumb crust, arrange half the cherries over the filling. Cover with another 1/3 of filling and repeat with remaining cherries and filling. Refrigerate until firm.

Topping:
Place sugar and cornflour in saucepan, gradually stir in reserved syrup. Stir until boiling, remove from heat, add rum. Continue stirring for a few minutes to allow mixture to cool slightly. Spread topping over cheesecake, swirl lightly into mixture with a spoon. Refrigerate until set. Pipe around the edge of the cheesecake with whipped cream.

Choc-caramel slice

Base:

4oz butter
1 tsp baking powder
3/4 cup sugar
1 Tbsp cocoa
1 egg
1.5 cups flour

Cream butter and Sugar, add egg and mix in sifted dry ingredients. Halve mixture and roll or press out into a lined lamington tin. Spread with the caramel topping and cover with the second half of the base. Bake for 30 mins in a moerate oven for 30 minutes and cool in tin. Spread with chocolate icing or melted chocolate, while still warm.

Caramel:

1 Tbsp golden syrup
1 egg yolk
1 Tbsp butter
1/2 cup sugar
1/2 tin condensed milk

combine caramel ingredients for filling in a saucepan and stir over heat until just boiling.

Apricot Loaf

1 cup milk
1 cup All Bran
1 cup brown sugar, firmly packed
125g chopped, dried apricots
1 tbsp honey
1 cup SR flour

Put milk, bran, brown sugar, chopped apricots and honey into bowl, mix well. Cover, stand overnight. The next day add sifted flour, mix well. Put mixture into an 8x4 greased and lined loaf pan. Bake in a moderate oven for 1 hour or until cooked.

Any dried fruit can be substituted for the dried apricots, for example dates.

Date Slice

4 oz butter
2 Tbsp golden syrup
1 cup sugar
1 cup SR Flour
1 cup chopped dates
1 cup coconut
1/2 tsp salt

Melt butter and golden syrup. Mix dry ingredients, then add butter and syrup. Press into lamington tin lined with baking paper. Bake in a moderate oven for 25 mins.

Peanut Biscuits

125g butter
1/3 crunchy peanut butter
1 cup sugar
1 egg
1 cup of whole salted peanuts
1.5 cups of SR flour

Cream butter and sugar, add peanut butter and sugar and mix. Add egg, then peanuts and flour and mix until combined. Place teaspoons full on a greased tray and bake in a moderate oven for 20 mins or until golden brown. Cool on trays.

Makes approx 40 biscuits.

Banana Butter

4 Bananas
1/2 cup sugar
2 Tbsp lemon juice
2 eggs
60g butter

Process banana and lemon juice, add eggs, butter and sugar. Cook and stir til it coats the back of a spoon.  Store in sterilised jars in the fridge.

Cuban tiramisu with rum and mint

200ml cream

200g 70% dark chocolate, finely chopped

300g ricotta

250g marscapone

150g icing sugar

1 tsp vanilla extract

8 sponge finger biscuits, each cut into 3 pieces

1/2 cup dark rum

1 bunch mint, leaves chopped

icing sugar, to serve

extra mint leaves to serve

1. Put cream in a small saucepan over a low heat. Slowly bring to the boil. remove from heat, then whisk in chocolate until smooth. Put ricotta, marscapone, icing sugar and vanilla in a bowl and which until thick.

2. Put biscuits in a bowl and drizzle with rum. Layer ricotta mixture, mint, biscuits and chocolate sauce in glasses, finishing with ricotta mixture. Dust with icing sugar and top with extra mint leaves to serve.

Ricotta gnocchi

350g thick ricotta

250g baby spinach

50g grated parmesan

1 egg, lightly beaten

pinch nutmeg

100g plain flour

salt and pepper to season

extra flour for dusting

butter, for greasing

80ml extra virgin olive oil

2 cloves garlic, finely sliced

400g can chopped tomatoes

2 tsp sugar

2 handfuls basil leaves, roughly torn

extra parmesan, shaved, to serve

extra basil leaves, to serve

1. Put ricotta in a sieve over a large bowl.

cover and put in fridge to drain overnight.

2. Bring a medium saucepan of water to the boil. Add spinach and blanch for 1 minute. Drain thoroughly, then squeeze out excess water and chop.

3. combine ricotta, spinach, parmesan and egg in a large bowl. Gently stir in nutmeg and flour until a soft dough forms. Season with salt and pepper.

4. Line an oven tray with baking paper. Divide dough in half. On a lightly floured surface, roll each half into a 40cm long log shape. Cut each log into 2cm thick pieces to make a total of 40 pieces. With lightly floured hands, roll each piece into an oval shape. Add to prepared tray.

5. grease a large ceramic dish and set aside in a warm place. Bring a large saucepan of salted water to the boil. Carefully drop half the gnocchi, 1 at a time into the water. Cook until they rise to the surface then cook for 1 minute. Use a slotted spoon to transfer to prepared dish. cover to keep warm. Repeat with remaining half.

6. To make sauce, heat oil in a medium saucepan over a high heat. Add garlic and cook for 1 minute or until fragrant. Add tomatoes and sugar, then season with salt and pepper. Simmer, stirring, for 4 minutes, then stir in basil.

7. Spoon sauce onto serving plates. Add some of the gnocchi to each and top with extra parmesan and basil.

Spinach and garlic soup

2tbsp unsalted butter

1 leek finely sliced

8 cloves garlic, sliced

2 tbsp plain flour

1 cup dry vermouth

1 L vegie stock

800g baby spinach leaves

1 bunch parsley, leaves picked

seat salt flakes and black pepper to season

150ml cream

1/2 bunch thyme, finely chopped

4 tbsp sour cream

1. Heat butter in a large saucepan overa medium heat. Add leek and garlic and cook for 5 mins or until softened. Add flour and cook briefly until mixture thickens. Pour in vermouth and stock, and simmer for 5 mins.

2. Add spinach and parsley. cook for 2 mins until wilted. Puree using a stick blender. Season then stir in cream.

3. Serve with sour cream and baguette sprinkled with lemon zest and thyme.

Triple choc gingerbread brownies with almonds

200g dark chocolate

150g unsalted butter

4 eggs

80g molasses

2 tsp mixed spice

1 tsp ground ginger

150g caster sugar

80g plain flour

60g dark cocoa powder

80g white chocolate chips

50g glace ginger, chopped

50g milk chocolate

200ml thickened cream

50g vienna almonds, chopped

1. Preheat oven to 160 C. Line a 27x18cm slice tin with baking paper. Melt dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until just melted, then beat in eggs, molasses, spices and sugar.

2. Sift flour and cocoa together, then fold gently into dark chocolate mix. Beat in choc chips and ginger. Spoon into prepared tin and bake for 40 mins, or until just firm. Turn out to cool on a wire rack. Slice into 24 squares.

3. Put milk chocolate and 50ml of cream in a small sacucepan. Cook gently until melted. Whip remaining cream until soft peaks form. Use a pastry brush to brush chocolate mix onto 12 plates. Top each with 2 brownie slices a dollop of cream and a drizzle of milk chocolate mixture. Scatter with almonds to serve.

White Chocolate Fudge

• 150ml evaporated milk
• 55grams of butter
• 2 cups of sugar
• 200g white marshmallows
• 350g white chocolate chips

1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.
2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).
3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.

Garam Masala Tofu Scramble Recipe

a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/2 cup chopped parsely
1/3 cup pistachios (or other nuts), chopped

Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.
Stir in onions and salt and cook until the onions soften, just a minute or two. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the parsley and nuts. Taste and add more salt if needed.

Ginger cake with pistachio praline

melted butter for greasing
185g butter
1 cup brown sugar
1 tbsp treacle
1 egg
2 egg yolkds
1 cup SR flour
1 tsp ground ginger
1/2 tsp cinnamon
1/3 cup milk
125g glace ginger, finely chopped

Pistacio praline:
1/4 cup pistachios, finely chopped
1/2 cup sugar
2 tbsp water

Lemon icing:
75g butter, softened
75g cream cheese, softened
1.5 cups icing mixture
finely grated zest of 1 lemon

1. Preheat oven to 160C. Grease a 23cm loose bottomed fluted quiche tin with butter and line base with baking paper. Put butter and brown sugar in a bowl and cream until light and fluffy. Add treacle and mix well to combine. Add egg and yolks, one at a time, beating well after each addition. Add flour, ground ginger and cinnamon, in batches, alternating with milk, and stir to combine. Stir in glace ginger.
2. Pour mix into prepared tin. Sit tin on an oven tray and bake for 1 hour our until cooked when tested with a skewer. Cool in tin for 15 mins before turning out onto a wire rack to coll completely.
3. To make pistachio praline, line and oven tray with baking paper. Spread pistachios on baking paper. Pute sugar and water in a small saucepan over a medium heat and stir until sugar is dissolved and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes turns a rich golden colour. Spread over pistachios, then stand at room temp for 20 mins or until a firm toffee forms. Break into pieces, put in a food processor and process until desired consistency.
4. To make lemon icing, put all ingredients in a bowl and beat until light and fluffy. Spread over cake then top with praline.

Christmas pudding shortbread

125g butter, at room temp
1/3 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup rice flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
extra flour for kneading
1 eggwhite, whisked
1/3 cup demerara sugar

1. Preheat oven to 160C. Line 2 large oven trays with baking paper. Put butter, brown sugar and vanilla in a bowl and beat using electric beters until light and creamy. Sift flour, rice flour, cinnamon, cloves, mixed spice and nutmeg over butter mixture and stir until well combined. turn out onto a lightly floured surface and knead gently until mixture comes together.
2. Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm round fluted biscuit cutter, cut 15 rounds from dough, re-rolling as required. Put rounds from dough, re-rolling as required. Put rounds on prepared trays, brush with eggwhite and sprinkle with demerara sugar. Bake for 15-20 mins or until light golden and firm. Transfer to a wire rack to cool.

Chocolate polenta puddings

melted butter, for greasing
125 butter, at room temperature
2/3 cup icing sugar
1.5 cups hazelnut meal
1/4 cup baking cocoa, sifted
50g dark chocolate, grated
2 eggs, lightly beaten
1/4 cup fine polenta
1/2 cup caster sugar
2 tbsp water
extra 125g dark chocolate, roughly chopped
1/2 cup cream
fresh raspberries, to serve

1. preheat oven to 160C. Grease a 6 hole 3/4 texas muffin tin with butter. put butter and ciing mixture in a bowl and beat using and electric mixer until well combined and creamy. Add hazelnut meal, cocoa and chocolate, and mix with a wooden spoon until just combined.
2. gradually add eggs, beating constantly. Add polenta and milk, and mix well to combine. spoon mix evenly into prepared tin, then bake for 25 mins or until cooked when tested with a skewer.
3. To make toffee, line an oven tray with baking paper. Put sugar and water in a small saucepan over a medium heat. cook, stirring, until mix comes to the boil. Reduce heat and simmer for 6-8 mins or until mix turns a rich golden colour. Pour toffee evenly onto prepared tray and stand at room temp until a hard toffee forms.
4. To make chocolate cauce, put extra chocolate and cream in a heatproof bowl set over a pan of simmering water. Stir with a metal spoon until chocolate is melted and smooth. Break toffee into shards. Put puddings on serving plates and drizzle with warm chocolate sauce. top each with toffee and serve with raspberries.

Lemon meringue ice-cream loaf

1/2 cup caster sugar
1/2 cup lemon juice (about 3 lemons)
3 eggs
3 egg yolks
extra 1/2 cup caster sugar
1.5 cups cream
1 tbsp lemon zest, finely grated
75g small meringues
1 large mango, cheeks removed and thinly sliced
pulp of 2 fresh passionfruit

1. Put a small saucepan over a low heat, Add caster sugar and lemon juie, and cook, stirring, until sugar is dissolved. Simmer for 6-7 minutes or until syrup thickens slightly. Set aside to cool for 20 minutes.
2. Combine eggs, egg yolks and extra caster sugar in a heatproof bowl. Set bowl over a saucepan of simmering water. Do not let bottom of bowl touch water. Whisk for 5 minutes or until mixture is frothy. Remove from heat and beat with an electric mixer until mix is thick and pale. Gently fold through lemon syrup. Put creqm in a separate bowl and beat with an electic mixer until soft peaks form. Forl lemon mixture and lemon zest through cream.
3. Line a 26cm x 10cm loaf tin with plastic wrap. Scatter whole meringues over base of prepared tin. Pour over lemon mixture. Cover with foil and feeze overnight.
4. turn ice-cream loaf out onto a serving plate and top with mango slices and passionfruit pulp. cut into thick slices and serve.

cinnamon nut toffees

50g almonds
50g cashews
500g caster sugar
125ml water
1 tsp ground cinnamon
25g pepitas
100g glace cherries

1. Preheat oven to 180C. Put almonds and cashews on a n oven tray and bake for 7 mins or until lightly toasted. Set aside to cool. Line 24 home mini-muffin tin with paper cases.
2 Put caster sugar and water in a heavy based pan over a low heat. Cook, stirring until sugar dissolves. Stir in ground cinnamon. Brush sides of pan with a wet pastry brush to remove any sugar crystals. Increase heat to high and bring to the boil. Cook, without stirring, for 20 mins or until syrup caramelises. To test, drop a small amount of syrup into a glass of cold water. The syrup is cooked if it sets hard and cracks.
3. Transfer hot syrup to a heatproof jug. Carefully pur into prepared tin. Working quickly, top each toffee with 1 almond, 1 cashew and a few pepitas and 1/2 a glace cherry. Set aside to cool.

Eggplant, basil and tomato pasta

2 large eggplants
150ml extra virgin olive oil
500g egg noodle tagliatelle
1.5 tsp chilli flakes
3 cloves garlic, finely sliced
410g tomato sugo or passata
2 handfuls basil leaves
1/2 cup semi dried tomatoes
80g parmesan finely grated
150g fresh ricotta, crumbled
basil leaves to serve

1. Preheat oven to 170C
2 Halve eggplants lengthways, then score flesh with a small knife.
3. Put eggplant in a large roasting pan. Drizzle with 50ml of the oil and bake for 40 mins or until soft and juicy. Scoop out eggplant flesh, roughly chop and set aside. Discard skin.
4. Bring a large saucepan of salted wter to the boil. Add pasta and cook, follwing pack instruction until al dente, drain.
5. Meanwhile, heat another 50ml of the oil in a large heavy-based frying pan over a high heat. add chilli and garlic and cook until fragrant. Add eggplant and cook for 1 min in tomato sugo, basil and tomatoes. Add pasta to sauce. Toss to coat, then sprinkle over parmesan.
6. Serve pasta topped with ricotta, extra basil leaves and drizzles with remaining oil.

Stuffed onions

6 large onions
1 tbsp olive oil
3 rashers bacon, trimmed, finely diced
1 cup fresh breadcrumbs
1/3 cup grated tasty cheese (can substitute brie)
1/4 cup semi-dried tomatoes, finely chopped
1 egg, whisked
salt and pepper to season
20g butter, cubed
shredded flat leaf parsley leaves to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put onions in a large deep saucepan and cover with water. Bring to the boil over a medium heat. Reduce heat and simmer for 15-20 mins or until onions are tender. Drain and refresh under cold water. Set aside to cool.
2. Use a small teaspoon to remove centres of onions and discard, leaving roots intact and 2cm thick shells. Heat oil in frying pan over a medium heat. Add bacon and cook for 3 mins or golden.
3. Combine bacon, breadcrumbs, chees, tomato and egg in a bowl. Season with salt and pepper. Gently spoon mixture into onions. Put on prepared tray and top onions with butter. Bake for 30 mins or until light golden. Top with parsley and serve immediately.

Cranberry, mint and almond shoulder of lamb

1 bunch mint, leaves picked
1 cup dried cranberries
1 cup fresh homemade white breadcrumbs
1 egg, whisked
salt and pepper, to season
2x 1kg boned shoulders of lamb, fat trimmed
2 bunches baby carrots, trimmed
200g green beans, trimmed
1/4 cup olive oil
2 tbsp flaked almonds, toasted

1. Preheat oven to 200C. roughly chop 1/2 the mint and put in a medium bowl. Add cranberries, breadcrumbs and egg. Season with salt and pepper. Put lamb on a large chopping board, skin side down. Top with cranberry mixture, pressing down firmly. Roll up lamb to enclose filling and secure with kitchen twine.
2. Put lamb in a roasting pan. Season with salt and pepper. Roast for 1 1/4 hours for medium-rare or until cooked to your liking. Transfer to a serving platter. cover to keep warm.
3. Put carrots into a large deep frying pan and cover with water. Bring to the boil. Reduce heat to low and simmer for 8 mins or until tender. Add beans, cook for 1 min, drain.
4. heat oil in a small saucepan over a medium heat. When hot, add remaining mint leaves, 4 at a time, and cook for 30 seconds or until crisp. Transfer to prepared plate. Sprinkle toasted almonds and mint leaves over lamb. Serve with carrots and beans on the side.

Watermelon and cranberry mocktail

1/2 small (1.6kg) seedless watermelon, peeled
3 cups cranberry juice, chilled
3 cups lemonade, chilled
1 cup fresh mint leaves
2 cups ice cubes to serve

1. Cut watermelon or ball into small bits.
2. Put half watermelon in a food processor or blender. Process until pureed. Push through a fine sieve into a large bowl, making about 1/2 cup liquid. Discard solids.
3. Pour cranberry juice, lemonade and watermelon juice into a punchbowl. Stir until combined. Add watermelon balls, mint leaves and ice. Serve.

Chargrilled polenta toasts with red capsicum

2 red capsicum
olive oil
3 tsp white wine vinegar
salt and pepper to season
melted butter, for greasing
1 cup milk
1 cup water or stock
1/2 cup fine polenta
20g butter
1/2 cup finely grated parmesan
1 tbsp baby capers, rinsed
2 tbsp roughly copped flat leaf parsley, to serve

1. Preheat oven to 200C. Line an oven tray with baking paper. Put capsicum on prepared tray. Spray with oil. Bake for 40 mins or until slightly blackened. Set aside to cool. Peel skin and discard, then cut flesh into 1/4, remove seeds and membrane. Cut flesh into thin strips. Put in bowl and add vinegar, stir to combine and season.
2. Grease a 26x16cm slice tin. Put milk and water in a deep saucepan over a medium heat and bring to the boil. Reduce heat o low and add polenta, in a slow and steady stream. Cook, stirring, for 4 minutes or until polenta is soft. Remove from heat. Add butter and parmesan. Stir until melted. Put mix in prepared pan, spreading evenly. Set aside to cool for 10 mins, then cover and refrigerate for 30 mins or until firm and cold.
3. Turn out polenta onto a chopping board. Cut into 24 squares. Heat a chargrill pan over a high heat. Spray squares with oil and add, 6 at a time to pan. cook for 2-3 minutes on each side or until lightly charred and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining squares.
4. Put polenta squares on serving plates. Top each square with a little capsicum mixture, capers and parsley.

Mango granita with coconut panna cotta

60ml water
2 tbsp caster sugar
250ml mango nectar
2 tbsp fresh lime juice
1 mango, soned peeled, thinly sliced

Coconut panna cotta:
400ml can coconut milk
300ml thickened cream
1/2 cup caster sugar
finely grated rind 1 lime
125ml hot water
1 tbsp powdered gelatine

1. Put water and sugar in a large saucepan over a medium heat. cook for 4 mins or until sugar dissolves. Remove from heat and stir in mango nectar and lime juice. Transfer to a shallow slice tin. freeze for 1 hour or until crystals begin to form. Scrape with a fork to break up crystals. freeze for a further 2 hours, repeating process 3- 4 times or until mixture looks icy. Freeze until ready to serve.
2. To make panna cotta, put coconut milk, cream, sugar and rind in a large saucepan over a low heat. cook, stirring, occasionally, for 5 mins or until sugar dissolves (do not boil). Set aside.
3. Put hot water in a small bowl. Add gelatine and whisk with a fork until dissolved. Add to coconut mixture and stir well to combine. Transfer to a jug.
4. Rinse 8x1/2 cup capacity moulds. Shake out excesss water. Evenly divide coconut mixture between moulds. Cover and refrigerate for 5 hours or overnight if time permits, or until set.
5. top panna cotta with granita and serve with mango slices on the side.

Cherry, rocket and pear salad

100g baby rocket leaves
2 pears, cored, cut into thin wedges
120g snow peas, finely shredded into strips
300g cherries, pitted, halved
50g parmesan, shaved

dressing:
1/4 cup freshly squeezed orange juice
1.5 tbsp red wine vinegar
1 tsp extra virgin olive oil
3 tsp wholegrain mustard
black pepper to season

1. Put rocket, pear, snow peas and cherry in a large bowl. toss to combine.
2. To make orange dressing, put orange juice, vinegar, oil and mustard in a small bowl. Season wit pepper and whisk to combine.
3. To serve, drizzle dressing over salad. Toss to combine and top with parmesan.

Mango and macadamia salad

200g green beans, trimmed, halved
100g mixed salad leaves
2 mangoes, peeled, stoned, flesh sliced
1 bunch mint, leaves picked
1 red capsicum, thinly sliced
1.5 tbsp sweet chilli sauce
1.5 tbsp lime juice
1 tbsp white wine vinegar
black pepper to season
2 tbsp macadamias chopped

1. bring a small saucepan of water to the boil. Add beans and cook for 1 min or until crisp and tender. Drain and refresh under cold water. pat dry with a paper towel, transfer to a large bowl.
2. Add salad leaves, mango, mint and capsicum to beans and toss to combine.
3. Put sweet chilli sauce, lime juice and vinegar in a bowl. Season wit pepper and whisk to combine.
4. pour dressing over sald and toss to coat. Sprinkle with macadamias and serve.

potato salad with mustard, soft egg and bacon

4 rashers middle bacon, fat and rind removed finely chopped
8 large waxy yellow potatoes, peeled, quartered
2 tbsp salt
25ml white wine vinegar
3/4 cup whole egg mayonaise
4 tbsp thick greek style yoghurt
2 tsp seeded mustard
2 tsp dijon mustard
splash tabasco
salt and pepper to season
1/2 bunch spring oinons, finely sliced
2 handfuls flat leaf parsley leaves torn
2 handfuls mint, leaves torn
4 soft boiled eggs, peeled

1. Preheat oven to 200C. Put bacon on an oven tray and cook for 10 mins or until brown and crispy. Set aside on paper towel to drain.
2. Meanwhile, put potato and salt in large saucepan and cover and water. Bring to the boil and cook for 15 mins or until potato is tender and almost falling apart. Drain.
3. Add vinegar to potato, toss, then set aside to cool to room temperature.
4 Put mayonaise, yoghurt, mustards and tabasco in a medium bowl and stir to combine. Season with salt and pepper.
5 Put potato in a shallow serving bowl. Top with mayo mixture, spring onion and herbs and toss to combine. Cut eggs in half lengthways and arrange on top of salad. Scatter chopped bacon over top. Serve with a green salad on the side.