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RECIPE BOOK WITH FARRO FRESH

Granola with Greek yoghurt and Feijoa

INGREDIENTS:

Little Bird granolaZany Zeus Greek yoghurtFresh Feijoas

METHOD: Assemble Greek yogurt, granola and fresh scooped feijoa to your liking.

Granola is a quick and easy family favourite. This variation makes the most of fresh seasonal fruit, topped with creamy Greek yogurt.

Serves: 4

Crumbed FishBurgers

INGREDIENTS

4 white fish fillets (about 100gm each)

For dusting seasoned plain flour for coating: egg wash 60 ml (1/2 cup) vegetable oil150 gm panko breadcrumbs 4 soft white rolls or burger buns, halved

To serve: Butter lettuce leaves 2 vine-ripened tomatoes sliced

Tartare300 gm (1 cup) good-quality mayonnaise6 Gherkins, finely chopped2 tbsp. finely chopped flat-leaf parsley1 tbsp. capers, coarsely choppedFinely grated rind and juice of 1 small lemonFreshly ground black pepper

METHOD: For tartare: combine ingredients in a bowl, season to taste and refrigerate until required.

Dust each fish fillet with flour, then dip in egg wash, then coat with breadcrumbs, shaking off excess in between.

Heat vegetable oil in a large deep-sided frying pan and cook fish in batches, turning once, until golden and cooked through (2-3 minutes each side).

Spread rolls with tartare, top bases with lettuce, tomato and cooked fish fillets, sandwich with tops, serve with extra tartare.

Quick and easy fish burgers for dinner go great with roast potatoes, sea salt and malt vinegar.

Serves: 4

Northern Indian Style Baked Eggs with Naan

INGREDIENTS:

1/4 cup olive oil1 medium onion, diced1-2 jalapenos, seeded + chopped2 cloves garlic grated1 tablespoon fresh ginger, grated1 teaspoon ground cumin1 teaspoon garam masala1 teaspoon chili powder1 teaspoon smoked paprika1 can whole peeled cherry tomatoes1/3 cup sun-dried tomatoes, chopped1/2 cup canned coconut milk1/2 cup fresh coriander, chopped4-6 eggs120 g goat cheese, crumbled (optional)

GarnishChopped almonds, fresh dillLimes,Fresh naan bread

METHOD: Preheat oven to 220c.

Heat a large oven safe skillet over medium heat and add the olive oil. Once hot, add the onions. Cook for 8-10 minutes or until soft.

Add the jalapenos, garlic and ginger. Cook another 2 minutes and then stir in the cumin, garam masala, chili powder and smoked paprika.

Continue cooking for another minute. Add the tomatoes, sun-dried tomatoes, and coconut milk. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly.

Remove from the heat and stir in the coriander. Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes.

Sprinkle with goat cheese fresh dill, and almonds. Serve with lime and a side of fresh hot naan.

Baked eggs are perfect for breakfast, lunch or dinner.

Serves: 4

Korean BuddhaBowl

INGREDIENTS:

2 cups brown rice 1 large carrot shredded 1 Cucumber seeded and chopped1 Bag Mung beans200 g Kimchi400 g Firm tofu cut into 2cm cubes 2 Soft boiled eggs cut in half (6-7min in boiling water)200 g Cooked Spinach chopped2 tsp Black sesame seedsPinch of Korean chilli powder1 sheet Toasted seaweed cut in 4 (optional)

Dressing:150 ml Korean soy sauce50 ml Rice wine vinegar15 ml sesame oil

METHOD: Cook rice according to directions and cool.

To assemble the Buddha bowls divide the cooked and cooled rice between four bowls.

Top the rice with carrot, cucumber, mung beans, kimchi, tofu, and cooked spinach.

Lastly place half and egg on top of each bowl sprinkle with black sesame seeds, chilli powder, place a piece of seaweed down the side of the bowl and dress well with dressing. .

A Buddha bowl is a wonderful healthy lunch choice, packed with flavour and texture, and can offer many variations with seasonal vegetables - be adventurous

Serves: 4

Italian Sausage, Mozzarella and Rocket Pizza

INGREDIENTS:

100 ml olive oil2 garlic cloves, slicedPinch chilli flakes400 g canned cherry tomatoes400 g good sausage meat 200 g mozzarella sliced1 packet of 2, 58 Pizza BasesFresh Rocket

METHOD: Preheat the oven to 220c.

Place olive oil in small pot over medium-high heat, add garlic and chilli flakes gently cook, add tinned tomatoes, season with salt, fresh ground black pepper and cook for 10 minutes.

Place two heavy-based oven trays in oven.

Spread each pizza base with half of the tomato mixture, scatter with the sliced mozzarella, sausage meat in medium size meatballs and cook on preheated oven trays until golden and crisp (12-15 minutes).

Serve drizzled with olive oil, sprinkled with sea salt, fresh black pepper and rocket.

Have the night off and get the kids to make this fun and popular family favourite.

Serves: 4

R.V.P Fudge Bar

INGREDIENTS:

3/4 c. coconut oil1/2 c. coconut butter1/2 c. unsweetened cocoa powder, plus additional for dusting the tops1/2 c. maple syrupPinch of fine sea salt1/3 c. freeze dried raspberries1/4 c. unsalted almonds, coarsely chopped2 T. cacao nibs

METHOD: Line a 9 x 5 loaf tin with baking paper, set aside.

Combine coconut oil and coconut butter in a medium bowl set over a pan of hot water — stir until melted and well combined.

Whisk in the cocoa powder until smooth. Whisk in the maple syrup and salt.

Fold in the raspberries, almonds, and cacao nibs and pour mixture into your prepared loaf pan. Chill for at least an hour.

Using your parchment paper, to assist, transfer the bars to a cutting board; cut into desired shapes and sift with additional cocoa powder.

Raw. Vegan. Paleo. A small piece of this rich slice will satisfy any sweet craving.

Serves: 4

Sticky Ginger Loaf

INGREDIENTS:

220 g golden syrup170 g sour cream110 g soft brown sugar2 eggs4 tsp fresh grated gingerZest of 1 lemon280 g unsalted butter130 g plain flour130 self-raising flour1 tsp baking powder½ tsp salt1 tsp ground ginger

METHOD: Pre heat oven to 170c.

Thoroughly grease and line a loaf tin with baking paper. Whisk together the golden syrup, sour cream, brown sugar, eggs, grated ginger and lemon zest. Melt the butter and whisk it into the mixture. Sift the flour, baking powder, salt and ground ginger together twice. Fold into the warm batter, whisking gently if necessary to break down any residual lumps of flour. The batter will be fairly runny. Tip the batter into your prepared baking tin and cook in the centre of the oven for 45-55 minutes or until a skewer comes out clean.

Remove the loaf from the oven and cool before removing from the tin.Serve with lots of butter.

This sticky ginger loaf is very versatile, a great lunch box sweet treat, or a quick bite for afternoon tea - perfect with lemon icing.

Serves: 4

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