" It can be served as a salad or as a side dish to grilled fish, meat or perhaps some grilled paneer/tofu." thespiceadventuress.com
This eggplant roast is toasty, savory, and earthy creates perfect blend with caramelised vegies and grapes.
½ small Jap pumpkin, about 750g, cut into 4 wedges and deseeded1 medium sweet potato, peeled and cut into 4 rounds2 tbsp extra virgin olive oilsea salt For the tomato and pea sauce60ml extra virgin olive oil2 garlic cloves, chopped1...
350 g rigatoni pasta or gf pasta of choiceextra virgin olive oil300 g sausages (replace with vegan if prefer)3 cloves garlic thinly sliced1 tsp chilli flakes1 tsp fennel seeds800 g cherry tomatoes and/or any good fresh tomatoes roughly chopped1 large...
100g salted butter, chopped1/3 cup (80ml) olive oil4 baby fennel, quartered3 red onions, quartered1/2 bunch marjoram, leaves picked2/3 cup (160ml) vegetable stock6 vine-ripened tomatoes, quarteredFinely grated pecorino, to serveBREADCRUMB TOPPING200g brioche, torn1 garlic clove, chopped1/2 bunch marjoram, leaves picked100g pecorino,...
Omelette1 medium potato, peeled, diced2 teaspoons olive oil, plus spray oil2 spring onions, or 1 shallot, finely chopped2 red capsicum, diced½ teaspoon dried oregano (or 2 teaspoons chopped fresh leaves)4 eggspinch of salt and pepper⅓ cup frozen peasSalsa2 (80g) cooked...
