Recipes
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.
Crunchy Slaw with Creamy Yoghurt and Chilli
This crunchy slaw can be prepared the day before your guests arrive, and assembled ready for your table.
This crunchy slaw can be prepared the day before your guests arrive, and assembled ready for your table. The creamy dressing has a healthy little zing to tempt the taste buds.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 large carrot thinly sliced into straws (ensure all vegetables are around the same size)
1 large red capsicum thinly sliced
½ red onion thinly sliced
2 spring onions finely sliced
Approximately 10 -15 snow peas thinly sliced into straws
1 Lebanese cucumber thinly sliced into straws
½ red cabbage thinly shredded (may require more depending on size)
½ Chinese wombok OR green cabbage (if unavailable) thinly shredded (may require more depending on size)
1 cup baby spinach leaves
2 tablespoons each of shredded mint and coriander leaves
½ cup dry roasted cashews
6 sugar snap peas (for presentation)
Dressing:
250 ml natural Greek yoghurt
1½ cups of good quality egg mayonnaise
1 lime, freshly squeezed
½ teaspoon finely grated lime rind
2 teaspoons dried chilli flakes
Equipment
Large Bowl
Recipe
Combine all chopped salad ingredients in a large bowl and mix well. (This can be done ahead of time and covered with cling wrap until required).
Dressing: combine Greek yoghurt and mayonnaise in a bowl, add lime juice, grated lime and dried chilli. Stir until combined.
Pour over salad and mix well. Garnish with extra mint, coriander leaves, dry roasted cashews, and sugar snap peas.
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.