Recipes

Mains, Summer Hannah Titmarsh Mains, Summer Hannah Titmarsh

Mediterranean Picnic Cob

This tasty picnic cob is made the night before required and can be adjusted to your taste and limited only your imagination

This tasty picnic cob is made the night before required and can be adjusted to your taste and limited only your imagination. This Mediterranean version is packed with grilled and roasted vegetables, layers of salami, ham, and soft goat’s cheese sourced from your favourite Deli. This loaf is also a great school box lunch option.

Recipe by Ang Quinlan from GH Nutrition

Ingredients

1 round cob loaf

6 slices salami (from Deli Planet)

6 slices leg ham (from Deli Planet)

3 large slices roasted capsicums, finely sliced (from Deli Planet)

6 slices roasted eggplant (from Deli Planet) 

1 packet goats’ cheese 

3 cornichons sliced

1 cup baby spinach leaves

1 cup sundried tomatoes

1 tablespoon spiced saucy jam (see website for recipe or a chutney, available from Deli Planet)

 

Equipment

WOODEN BOARD

Recipe

Slice the top off the cob loaf. Scoop out the soft bread leaving a thin shell. Spread spiced saucy jam or chutney of your choice over the bread.

Layer the cob with the meats, cheese, spinach, and roasted vegetables. Replace the top of the loaf and press down. Wrap the cob firmly in cling wrap. 

Weigh down the cob with a wooden board (needs to be pressed) and refrigerate overnight.

Slice into thick wedges and serve.

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Vegetarian, Breakfast Hannah Titmarsh Vegetarian, Breakfast Hannah Titmarsh

Asparagus and Pesto Omelette

Looking for a healthy and quick meat free meal? Look no further than this asparagus and pesto omelette!

Looking for a healthy and quick meat free meal? Look no further than this asparagus and pesto omelette! With Aussie asparagus in its peak during Spring, you will love this 15-minute recipe either for breakfast or the too-tired-to-cook weeknight dinner.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

1 / 2 large bunch of Aussie asparagus, sliced in half lengthways

3 large free-range eggs

75g fresh pesto

Extra-virgin olive oil, to drizzle 

Dukkah, to sprinkle

Fresh coriander leaves, to sprinkle

Cracked black pepper and sea salt, to season

 

Equipment

Small-medium frypan

Small bowl

Recipe

Heat grill to high. In a small-medium frypan, add the asparagus and drizzle over olive oil. Season with cracked black pepper and sea salt and cook until softened.

In a small bowl, crack the eggs and whisk with 1/2 the pesto. Set aside some asparagus for topping and with the remaining spread out and pour over the egg mixture. Cook for a few minutes on the stovetop and then finish under the grill.

Once ready, fold over to form an omelette. Drizzle the remaining pesto over the omelette and sprinkle with dukkah and coriander.

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Snacks & Desserts, Winter Hannah Titmarsh Snacks & Desserts, Winter Hannah Titmarsh

Chocolate Pots

Who among us does not love a deliciously creamy chocolate mousse!

Who among us does not love a deliciously creamy chocolate mousse! Well, these delightful and easy chocolate pots fit the bill. They are smooth and ever so chocolatey with a hint of chewy nougat. They are simply divine, take no time at all to make and look sensational in a jar or retro teacup to serve!

Recipe by Ang Quinlan from GH Nutrition

Ingredients

600 ml thickened cream

360-gram bar of Toblerone

Pinch of salt

 

Equipment

Saucepan

Serving Jars or Teacups

Recipe

Place cream and Toblerone in a saucepan over low heat mixing until thoroughly combined. 

Add a tiny pinch of salt and mix well.

Pour mixture into serving jars or teacups as desired.

Refrigerate overnight.

Serving suggestions:

· Add whipped cream and chocolate chards

· A shot of coffee and top with chocolate-coated coffee beans

· Persian fairy floss or 

· Hint of orange liqueur or Baileys Irish cream.

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