B L O G

Tuna & White Bean Salad

Tuna & White Bean Salad

1 jar Arroyabe Tuna in Oil or Water 1 can Canellini Beans  1 c Tomatoes Mixed Herbs - Italian Parsley, Sage, Thyme, Basil Balsamic Vinegar Lemon Juice Sea Salt & Pepper   Drain tuna. Drain and rinse beans. Roughly chop tomatoes and herbs. Mix everything together. Dress with balsamic and lemon. Season to taste.   Visit Prefab, 11 Jessie St, for Tuna

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Carrot, Quinoa, Cashew and Date Salad

Uncategorized

Ingredients 1/4 c quinoa 1 carrot, washed - I tend not to peel1 tbsp cashews1 fresh date3 tsp fish sauce3 tsp coconut sugar3 tsp lemon juice2 tsp shallot, finely choppedItalian parsleyMintPut quinoa in a pot of cold water and bring to the boil. Cook for 10-12 minutes or until tender. Strain and rinse under cold water.You can choose to skip this next step however I love salty toasted nuts.In a small frypan heat 1/2 tsp oil over a medium to low heat. Add the cashews and gently toast until lightly golden and fragrant. Sprinkle over sea salt. Set aside to...

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Torta Gianduia - Flourless Chocolate Hazelnut Cake

Afternoon Tea / Baked Goods Puddings / Desserts

Ingredients200 g 50% dark chocolate100 g 75% dark chocolate115 g butter7 large free range eggs, separated1 tsp cornflour80 g ground hazelnutsPreheat oven to 180 degrees. Grease and line a baking tray or 22cm cake tin.Melt chocolate and butter over a low heat. Set aside.Whisk the egg whites and cornflour until firm peaks form.Whisk the egg yolks into the chocolate.Pour the chocolate and ground hazelnuts into the egg whites and gently fold to combine. Don't over mix.Carefully pour into baking dish and bake for 45-50 minutes.Dust with cocoa or chocolate ganache.Serve. Enjoy!

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Crispy Pork, Garlic and Coriander Spring Rolls

Canapes

Ingredients100 g cellophane noodles (vermicelli)1 large shallot3 garlic cloves1/2 c coriander1 egg white400 g pork mince1/2 c baby spinach, finely chopped3 carrots, grated12 rice paper sheets (22cm)DIPPING SAUCE2 limes, juice of 2 zest of 11/2 c brown sugar3 tbsp soy sauce2 tbsp fish sauce1 red chilli, finely sliced1 tsp sesame seeds (optional)Combine all the dipping sauce ingredients in a bowl. Check season to taste, add more sugar if you like it sweeter etc. Keep in the fridge.Pour boiling water over the noodles and allow to stand for 10 minutes. Strain, rinse and strain again. Set aside.In a blender blitz together...

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Roquefort & Tomato Tarte Tatin

Breakfast / Brunch

        Ingredients    120 g roquefort 40 g butter, softened 1 tbsp basil, thinly sliced 2 punnets cherry tomatos, slice a few in half 2 tbsp capers 1/4 red onion, thinly sliced 1 tbsp palm sugar 2 sheets frozen puff pastry   Preheat oven to 220 degrees.   Combine roquefort, butter and basil in a bowl. Season. In a rectangular tart tin arrange the tomatoes, capers and red onion. Sprinkle over sugar. Cut pastry to fit the top of the tin. Spread over roquefort mixture. Carefully place pastry, mixture side down, on top of the tomatoes. Gently...

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