Recipes
Broccolini and Chilli Spaghetti with Pangrattato
The perfect vegetarian dish for spaghetti lovers.
Recipe
Preheat the oven to 180°C.
Tear bread into small pieces, place on a baking tray and drizzle with 1 tablespoon oil. Bake for about 10 minutes until golden and crisp. Remove from the oven and allow to cool completely. Place in a food processor with one-third of the garlic and 1/2 cup parsley. Pulse to form coarse crumbs then set pangrattato aside.
Cook pasta in a large pan of boiling salted water to packet instructions, adding broccolini for the final 1 minute of cooking time. Drain.
Meanwhile, heat the remaining oil in a large frypan over medium heat. Add chilli, zest and remaining garlic, then cook, stirring, for 30 seconds until fragrant. Add drained broccolini and pasta and toss to combine, then stir through the remaining parsley and half the parmesan.
Divide pasta among warm bowls, then sprinkle with pangrattato and remaining parmesan and serve with lemon wedges and extra chilli if you like it spicy!
Ingredients
4 SLICES SOURDOUGH BREAD
2 TBSP OLIVE OIL
3 GARLIC CLOVES, FINELY CHOPPED
1 CUP FLAT-LEAF PARSLEY, ROUGHLY CHOPPED
500G SPAGHETTI
2 BUNCHES BROCCOLINI, TRIMMED, HALVED
1 LONG RED CHILLI, DESEEDED, FINELY CHOPPED
GRATED ZEST OF 2 LEMONS, PLUS WEDGES
1 CUP (80G) GRATED PARMESAN
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Minestrone served with Parmesan Toast
A hearty, delicious Sunday night winter meal.
Recipe
Heat a large saucepan over high heat. Add the oil, onion, garlic, carrot, celery and fennel and cook for 4-5 minutes or until tender. Add the tomato, stock and water, reduce the heat to low, cover with a lid and simmer for 35 minutes. Stir through the beans, salt and pepper and cook for a further 5 minutes or until the beans are tender.
Just before serving, brush the sourdough slices (2 per person) with olive oil. Grate Parmesan cheese to cover each slice generously and sprinkle with salt and pepper. Grill for 2-3 minutes or until grilled to your liking. Ladle minestrone into bowls and serve with warm Parmesan toast.
Ingredients
2 TABLESPOONS OLIVE OIL
1 BROWN ONION, PEELED AND CHOPPED
2 CLOVES GARLIC, CRUSHED
1 CARROT, PEELED AND CHOPPED
1 STALK CELERY, TRIMMED AND CHOPPED
1 BULB BABY FENNEL, CHOPPED
2 X 400G CANS CHOPPED TOMATOES
1 LITRE (4 CUPS) CHICKEN STOCK
2 CUPS (500ML) WATER
100G GREEN BEANS, TRIMMED AND CHOPPED
1 X 400G CAN WHITE (CANNELLINI) BEANS, DRAINED SEA SALT AND CRACKED BLACK PEPPER
1 X LOAF OUR SOURDOUGH THINLY SLICED
GRATED PARMESAN CHEESE
OLIVE OIL TO BRUSH ON BREAD
SALT AND PEPPER
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Cumin-roasted lamb with Pumpkin Mash and Charred Broccoli
A beautiful Sunday night winter meal.
Recipe
Preheat the oven to 200°C (390°F)
To make the pumpkin mash, place the pumpkin and potato in a large saucepan of cold salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and return to the saucepan. Add the butter and cream and mash until smooth. Add the ground cumin, coriander, salt and pepper and stir well to combine. Set aside and keep warm.
Cook the broccoli florets until just tender and set aside to char on a cast iron grill plate (or BBQ) just before serving.
Place the cumin seeds, salt and pepper into the bowl of a small food processor and process until the mixture is just combined. Brush the lamb with the oil and rub with three quarters of the cumin mixture.
Place the lamb on a baking tray and bake for 15-20 minutes for medium-rare or until cooked to your liking.
Serve the lamb with the pumpkin mash, charred broccoli and the remaining cumin mixture.
Ingredients
2 TEASPOONS CUMIN SEEDS
1 TABLESPOON SEA SALT
CRACKED BLACK PEPPER
2 X 400G LAMB RACKS
OLIVE OIL FOR BRUSHING
PUMPKIN MASH
1KG BUTTERNUT PUMPKIN, PEELED AND CHOPPED
500G SEBAGO POTATOES, PEELED AND CHOPPED
50G BUTTER
¼ CUP DOUBLE THICK CREAM
½ TEASPOON GROUND CUMIN
½ TEASPOON GROUND CORIANDER
SEA SALT AND CRACKED PEPPER
BROCCOLI
1 HEAD OF BROCCOLI CUT INTO FLORETS
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Pesto Pasta with Autumn Greens
A beautiful week night dinner, filled with colour and flavour!
A beautiful week night dinner, filled with colour and flavour!
Recipe by GH Nutrition
Ingredients
1.5 cups basil leaves
1 cup spinach leaves
3 garlic cloves
1⁄2 cup parmesan
1⁄4 cup pine nuts
1⁄2 cup extra virgin olive oil
Salt and pepper to taste
4 serves of spaghetti
1/3 cup extra pine nuts for toasting
Handful green beans
2 bunches broccolini
3 cups baby spinach leaves
150ml cream
Juice of 1⁄2 lemon
Equipment
food Processor
2 x pots
Medium Pan
Recipe
To make the pesto, add the basil, spinach, garlic, pine nuts, parmesan and olive oil into a food processor. Blend until it forms into a smooth paste. Add more olive oil if you prefer a looser style pesto.
Put a large pot of water on boil with a good pinch of salt. Once boiling, add the pasta and cook following the packet instructions or until al dente. Drain once cooked.
In another pot of boiling water, add the green beans and broccolini. Boil for 4-6 minutes for a crunchy but tender texture. Strain once cooked.
Heat the pesto in a medium pan. Once simmering, add the cream and stir until well combined.
Add the spinach, green beans, broccoli and pasta to the pesto sauce. Stir until well combined. Season with salt and pepper to taste and juice of 1⁄2 lemon.
In a small pan, toast the remaining pine nuts until slightly golden.
Serve the pesto pasta, adding the golden pine nuts and drizzle with olive oil on top.
Fig and Walnut Salad with Baby Beets and Goat's Cheese
Full of colour, taste and crunch, this fig and walnut salad with baby beetroot and goat’s cheese makes for a perfect side dish or a light main meal.
Full of colour, taste and crunch, this fig and walnut salad with baby beetroot and goat’s cheese makes for a perfect side dish or a light main meal.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1 cup walnuts
1 tbsp maple syrup
6 baby beetroots, trimmed and thinly sliced
1 tbsp white balsamic vinegar
1 tbsp extra-virgin olive oil
Sea salt and cracked black pepper, to season
2 cups spinach leaves
2 cups baby red sorrel leaves
1 pomegranate, seeds removed
4 fresh figs, stems cut and sliced into quarters
100g soft goat’s cheese, crumbled
Balsamic vinegar, to serve, optional
Equipment
BAKING TRAY
SALAD PLATTER
Recipe
Preheat oven to 180 degrees Celsius. Place the walnuts on a baking tray lined with baking paper. Drizzle over maple syrup and mix to combine. Bake in the oven for 10 minutes or until caramelised, turning halfway.
Place the baby beets, vinegar and oil in a medium bowl and mix to combine. Season with salt and pepper.
On a salad platter, lay down the spinach and sorrel leaves. Top with the walnuts, baby beets, pomegranate seeds, fresh figs and goat’s cheese. Drizzle with balsamic vinegar, just before serving.
Rhubard Oats
A beautiful, comforting breakfast to warm you up on those cool mornings.
A beautiful, comforting breakfast to warm you up on those cool mornings.
Ingredients
1 CUP ROLLED OATS
1 cup milk of choice
1 cup water
1 cup rhubarb, diced
1 tbsp honey
1 1⁄2 tsp lemon juice
All ingredients sourced from Market Health Food at the Fyshwick Markets.
Recipe
To make the rhubarb puree, add the diced rhubarb, lemon juice and honey into a small saucepan. Cook on a low simmer for about 15 minutes or until softened.
In another small saucepan, bring the milk and water to a boil. Once boiling, reduce the heat to low and add in the oats.
Cook for about 4 minutes, or until the oats have absorbed most of the liquid, stirring occasionally. Remove from the heat.
To serve, combine the oats and rhubarb puree, adding more milk if you prefer a looser consistency.
Fresh Salmon & Noodle Salad with Ginger & Lime Dressing
This delicious salad, filled with fresh ingredients and heart-healthy salmon, can be thrown together in minutes to make a simple mid-week meal.
This delicious salad, filled with fresh ingredients and heart-healthy salmon, can be thrown together in minutes to make a simple mid-week meal, that’s also stylish enough for entertaining.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
2 carrots, skin on, cut into noodle-like thin strips using a spiralizer or peeler
200g radishes, thinly sliced
150g snow peas, thinly sliced lengthways
2 large handfuls of spinach leaves, rinsed
2 large handfuls fresh coriander stems and leaves, roughly chopped
1 large handful Thai basil leaves, roughly torn, plus extra to serve
1 long red chilli, thinly sliced
2 tbsp white sesame seeds, toasted, plus extra to serve
Extra-virgin olive oil, to drizzle
4 x 200g salmon fillets, skin left on
Ginger and Lime Dressing:
1 tbsp fresh ginger, grated
2 limes, zest and juiced
2 tbsp extra-virgin olive oil
Sea salt, to season
Equipment
spiralizer
Large Frypan
Recipe
Using a spiralizer or peeler, cut the carrots into noodle-like thin strips.
Heat a large frypan over medium heat, add sesame seeds and cook until lightly toasted.
Place the carrots, radishes, snow peas, spinach leaves, coriander, Thai basil, chilli and sesame seeds in a medium bowl and toss to combine.
To make the dressing, add ingredients to a small bowl and whisk together. Season with salt.
Using the same frypan, drizzle over olive oil and turn heat to medium-high. Cook the salmon, skin side down, for 3-4 minutes, or until the skin is crispy and the salmon is cooked approximately 1⁄4 through. Turn salmon and cook on the other side for a further 2-3 minutes.
Once cooked to your liking, transfer to a plate and let rest for 2 minutes.
Pour the dressing over the salad and toss through. Flake the salmon over the salad and garnish with remaining herbs and sesame seeds.