Recipes

Mains, Vegetarian, Autumn Hannah Titmarsh Mains, Vegetarian, Autumn Hannah Titmarsh

Roast Tomato & Basil Soup

Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season!

Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season! You won’t want to go back to the canned stuff after you try this homemade recipe.

Recipe by GH Nutrition.

Ingredients

1kg truss tomatoes, cut into quarters

½ bulb garlic, cloves separated, skin on

5 fresh thyme sprigs, keep stalks

2 tbsp extra-virgin olive oil

Pinch of sea salt

Pinch of ground black pepper

1L salt-reduced vegetable stock

1 bunch fresh basil leaves, reserve some for garnish

Fresh sourdough or crusty bread, to serve

 

Equipment

Oven Tray

Medium Saucepan

Recipe

Pre-heat oven to 200 degrees celsius. Put tomatoes, garlic and thyme in a large oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss and place in the oven for 30 minutes or until tomatoes are soft.  

Once cooked, remove from the oven and allow to cool slightly. Remove thyme stalks and garlic skins by squeezing garlic out from the skin.

Transfer the tomatoes, garlic and any juices to a medium saucepan. Add veggie stock. Bring to the boil and let simmer for 20-25 minutes or until tomatoes start to break down. Take off the heat and add basil leaves.

Using a stick blender, blend until smooth. Put the saucepan back on low heat uncovered and simmer gently for 20 minutes until soup slightly thickens.

Serve in bowls and garnish with reserved basil leaves, cracked black pepper and fresh sourdough.

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Mains, Summer, Pork Hannah Titmarsh Mains, Summer, Pork Hannah Titmarsh

Christmas Spiced Marmalade Glazed Ham

Serve this ham warm or cold for a delicious and special Christmas lunch.

Serve this ham warm or cold for a delicious and special Christmas lunch.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.

Ingredients

1 cup orange marmalade

1/3 cup maple syrup

1 orange, juiced

1 star anise

1 tsp ground cinnamon

6kg ham leg, skin removed

Whole cloves, for studding

 

Equipment

SMALL saucepan

Large Baking Dish

Recipe

Preheat the oven to 180 degrees Celsius. Place the marmalade, maple syrup, orange juice, star anise and cinnamon in a small saucepan over high heat and whisk to combine. Bring to the boil and let simmer for 5 minutes, or until thickened slightly. Set aside to cool.  

While the glaze is simmering, score the ham fat in a diamond pattern. Insert a clove into each diamond. Wrap the ham hock with foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with baking paper. Brush the ham with half of the glaze and bake in the oven for 1 hour, brushing with the remaining glaze every 15 minutes, until the ham is golden and caramelised. When finished, remove from the oven and slice.

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Vegetarian, Breakfast Hannah Titmarsh Vegetarian, Breakfast Hannah Titmarsh

Eggplant, Zucchini and Capsicum Shakshuka

Eggs are a natural superfood with 11 different vitamins and nutrients packed into only 300kJ.

Eggs are a natural superfood with 11 different vitamins and nutrients packed into only 300kJ.

Every time you crack open an egg you are receiving the goodness of protein, vitamins A, D, E and B12, omega-3 fatty acids, iron, antioxidants and choline, which is particularly important during pregnancy to support foetal brain development.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

1 large eggplant, sliced 1.5cm thick

2 large capsicums, cut into large pieces, seeds discarded

2 zucchinis, sliced 1.5cm thick

1/4 cup extra-virgin olive oil

1 large brown onion, thinly sliced

4 cloves garlic, thinly sliced

1 small bunch thyme, leaves picked and finely chopped

4 bay leaves

1 long red chilli, finely chopped

250g cherry tomatoes

2 tbsp tomato paste

2 cups vegetable stock

400g can diced tomatoes

4 free-range eggs

Sea salt and black cracked pepper

Fresh basil leaves, optional

Fresh sourdough, toasted, to serve 

 

Equipment

Large baking tray

shallow pan

Recipe

Preheat oven to 240C. Place the eggplant, capsicum and zucchini on a large baking tray lined with baking paper. Drizzle with 2 tbsp oil and cook for 20 minutes or until golden brown. Set aside.

Heat remaining oil in a large shallow pan over medium heat. Add the onion, garlic, thyme, bay leaves, chilli, salt and pepper and cook, covered, stirring occasionally for 15 minutes or until soft.

Add the cherry tomatoes and tomato paste and cook for 2 minutes. Add the stock and diced tomatoes and bring to a simmer. Cook for 25-30 minutes or until reduced. Add the eggplant, capsicum and zucchini and mix to combine.

Return heat to low and make 4 small hollows in the veggie mixture. Crack an egg into each hole. Cover pan with a lid or foil and cook for 5-7 minutes, depending on how runny you want your eggs.

Remove from heat, garnish with fresh basil and serve with toasted sourdough.

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