Ingredients

1 quantity Basic pizza dough (see related recipe)
1 quantity Classic pizza sauce (see related recipe)
Topping
1.2kg Kent pumpkin, seeded, peeled, cut into 2cm-thick slices
2 red onions, cut into thick wedges
1 tablespoon olive oil
Salt and pepper, to season
55g (1/2 cup) coarsely grated mozzarella
120g goats cheese, crumbled
20g baby spinach leaves

Instructions

Step 1
Make pizza basic pizza dough.
Step 2
Make classic pizza sauce.
Step 3
Preheat oven to 200ºC. Combine pumpkin, red onions, and olive oil in a bowl. Season with salt and pepper. Line a baking tray with non-stick baking paper. Place the pumpkin mixture, in a single layer, on the prepared tray. Bake for 25-30 minutes or until the pumpkin is tender. Set aside to cool. Increase oven temperature to 230ºC. Top the pizzas with coarsely grated mozzarella. Top with the pumpkin mixture and goats cheese, crumbled. Bake, swapping the trays halfway through cooking, for 20 minutes or until the mozzarella melts and the base is crisp. Top with baby spinach leaves.

Ingredients

2 avocados, chopped
1 lime, juiced
1 tablespoon extra-virgin olive oil
1/2 small red onion, finely diced
1/3 cup coriander leaves, roughly chopped
3 to 4 drops Tabasco sauce

Instructions

Ingredients

1/2 butternut pumpkin (about 500g), peeled, cut into 1cm pieces
300ml milk
300ml thickened cream
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (110g) caster sugar
5 egg yolks
1/4 cup (60ml) maple syrup

Homemade Violet Crumble
350g caster sugar
2 tablespoons liquid glucose (see note)
100ml honey
1 1/2 teaspoons bicarbonate of soda
100g dark chocolate

Instructions

Step 1
Steam pumpkin for 12-15 minutes until tender, then allow to cool completely. Once cooled, puree the pumpkin in a blender until smooth - you'll need 200g. Set aside.
Step 2
Meanwhile, place milk, cream and spices in a pan over medium heat. Bring to just below boiling point. Using electric beaters, beat sugar and yolks until thick and pale. Stir in warm cream mixture, then return to a clean pan over low heat. Cook, stirring, for 8 minutes or until the mixture is thick enough to coat the back of a spoon. Strain into a bowl, then place bowl in a large bowl of ice and stir until cool.
Step 3
Stir syrup and pumpkin into custard. Pass through a fine sieve, pushing down on solids. Churn in an ice cream machine according to manufacturer's instructions. Alternatively, pour strained mixture into a shallow container and freeze for 2 hours until frozen at the edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times, then freeze until firm.
Step 4
Meanwhile, for Violet Crumble, grease 2 baking trays. Place sugar, glucose, honey and 100ml water in a pan over low heat, stirring to dissolve sugar. Cook for 20 minutes until it is deep golden and reaches 150°C on a sugar thermometer (don't let it boil over). Remove from heat and add soda - the mixture will froth up. Pour over trays, then allow to set and cool completely.
Step 5
Melt chocolate in a bowl set over a pan of simmering water (don't let the bowl touch the water). Cool. Break honeycomb into shards, then dip one end in chocolate. Place on a rack for 30 minutes until set. Serve ice cream with the Violet Crumble.

Ingredients

60g butter, melted

2/3 cup almond meal

2/3 cup self-raising flour

1/3 cup caster sugar

2 tablespoons milk

1 egg, lightly beaten

Zest of 1 lemon and 2 tablespoons juice

825g Coles Brand Peach Slices in Syrup, drained, syrup reserved

2 tablespoons demerara sugar

Icing sugar and ice cream to serve

Instructions

1. Carefully cut or break the 4 whole graham cracker sheets into halves. Cut 3 of the halves into half again. You should have 6 larger squares and 6 smaller rectangles.
2. Line a 9”x5” loaf pan with foil. Place 3 larger squares top-side down along one of the 9” sides, and place 3 smaller rectangles next to them. (See photo in blog post above for a visual.) Bring the sides of the foil up snuggly against the sides of the graham crackers, and place a few paper towels between the foil and the pan’s edges to hold the foil in place.
3. In a large bowl, beat the yogurt, pudding mix, and Truvia for 1-2 minutes or until thick. Gently fold in the diced strawberries. Evenly spread the yogurt mixture on top of the graham crackers in the pan. Top with the remaining graham crackers, top-side up. Make sure the foil is touching the sides of the top layer of graham crackers.
4. Lay a piece of plastic wrap on top of the graham crackers, and place the pan in the freezer for 1-2 hours, or until the bars are barely firm. Remove from the freezer and take off the plastic wrap.
5. Run a knife under hot water, and wipe the blade dry. Carefully slice through the frozen filling along the edges of the graham crackers to make 3 larger square sandwiches and 3 smaller rectangular sandwiches. Tightly wrap each sandwich in plastic wrap, and place in a freezer-safe zip-topped bag. Freeze until ready to eat.
6. Before eating, thaw on the counter or in the microwave. For the larger square sandwiches, thaw at 30% power for 35-40 seconds. For the smaller rectangular sandwiches, thaw at 30% power for 25-30 seconds.

 

Ingredients

For the Salad
• 1 pita pocket, ripped into pieces
• 1 tablespoons olive oil
• 1 teaspoon ground sumac
• 2 heads baby lettuce, or butter lettuce
• 4 green onions, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 Persian cucumbers, sliced
• 1/4 cup fresh mint leaves,
• 1/4 cup fresh parsley
• 
  
For the Sumac Dressing
• 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
• 3 tablespoons fresh lemon juice
• 2 tablespoons pomegranate molasses
• 2 small garlic cloves, minced
• 2 teaspoons red wine vinegar
• 3/4 cup extra-virgin olive oil
• Kosher salt to taste
• 
  

Instructions

1. Preheat the oven to 350 degrees.
2. Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
3. In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
4. In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
5. Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.

 

Ingredients

For the Vanilla Frosting:
• 2 cups (450 grams, 4 sticks) unsalted butter, at room temperature
• 5 cups (575 grams) confectioner's sugar
• 2 teaspoons vanilla extract
• pinch of salt
• 1-2 tablespoons heavy cream
• Purple gel paste food coloring

Instructions

For the Frosting:
1. With an electric mixer, beat the butter on medium speed until it becomes pale and creamy (2-3 minutes).
2. Add the powdered sugar and salt and beat on low until combined. Turn up to medium and beat for an additional 2-3 minutes.
3. Add the vanilla extract and beat to combine..
4. Add the cream 1 tablespoon at a time until you reach the desired consistency.
To Assemble the Cake:
5. Place the white layer of the cake on an 6-inch cake board. Place about 1/2 cup of the frosting on top, and spread evenly with a palette knife. Place the next layer on top of the first and repeat the process with the next 4 layers.
6. Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting.
7. Let the crumb coat set in the fridge for about 30 minutes.
8. Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
9. Divide the leftover frosting into 3 bowls and tint each with food coloring.
10. Place the frosting in 3 separate piping bags fitted with star tips to decorate the top of the cake.

1. Whisk together all of the ingredients for the marinade. Pour the marinade into a large zip lock bag and add the shrimp. Seal the bag and toss to coat the shrimp. Place in the fridge and marinate for at least 15 minutes or up to overnight.
2. After you get the shrimp in the fridge, prepare the poblanos by cooking them on the grill for about 5 minutes over high heat, turning throughout to ensure even cooking. When they are charred and blistered, remove them from the grill and run them under cold water for about 15 seconds. Pat dry with a paper towel and peel off the outer skin (this does't have to be perfect, just pull off most of the skin that comes off easily).
3. Chop the top of the pepper off and discard the stem and remove the seeds. Dice the poblanos. Add diced poblanos and all other sauce ingredients to a blender or food processor. Pulse until smooth. Cover and chill until ready to use.
4. When you have marinated the shrimp for as long as you can, dump out the marinade and skewer the shrimp and grill them for about 3-4 minutes on each side until they turn pink and begin to char very slightly. Drizzle with poblano sauce and serve immediately. Top with additional chopped cilantro if desired.

For the tempeh kebabs:

• 16ounces tempeh (two 8-ounce packages), cut into 1 1/2-inch pieces
• 1large red bell pepper, deseeded and cut into 1 1/2 inch-squares
• 1large zucchini, cut into 1 1/2-inch pieces
• 1large white or yellow onion, cut into 1 1/2-inch pieces
• 8ounces white mushrooms, washed and trimmed

For the barbecue sauce:

• One15-ounce can tomato sauce
• 2tablespoons maple syrup
• 1tablespoon blackstrap molasses
• 2tablespoons olive oil
• 2tablespoons tamari or soy sauce
• 1tablespoon apple cider vinegar
• 1teaspoon smoked paprika
• 1teaspoon dried oregano
• 1teaspoon chili powder
• 1dash red pepper flakes

1. Instructions


2. Whisk all barbecue sauce ingredients together. Pour the sauce into a casserole dish (9 x 13 is fine, as is 9 x 9) and add the vegetables and tempeh. Coat the vegetables and tempeh well, and allow them to marinate in the fridge for two hours (or overnight).
3. Divide the vegetables and tempeh evenly onto the skewers, alternating ingredients. Reserve some extra sauce for serving.
4. Heat the grill to medium-high. Place skewers on the grill and cook, basting occasionally, for 7 to 10 minutes, or until the vegetables are tender and everything is browning. You can also do this on a grill pan, and cook for 8 to 10 minutes on medium-high heat. Serve immediately.

Ingredients

• Olive oil
• 1/4cup minced shallots
• 2garlic cloves, crushed
• 1/2cup clam juice
• 2dozen cherrystone clams, scrubbed
• 1/2cup heavy cream
• Kosher salt and white pepper
• 2dozen littleneck clams, scrubbed
• 2cups cooked farro
• 2cups washed baby kale leaves
• Sea salt
• Chili oil

1. Instructions

1. In a 10-inch skillet, heat 2 to 3 tablespoons olive oil over medium heat. Add chopped shallots and cook for 2 to 3 minutes to soften. Add crushed garlic and cook for 1 minute more. Add clam juice and bring to a steady simmer. Carefully scatter the cherrystone clams into the pan and cover. Cook until most of the clams have opened, between 5 and 7 minutes. Discard any clams that have not opened.
2. Meanwhile, in a 4-quart sauce pan, heat cream and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Add littleneck clams to the simmering cream and cover. Cook until most of the clams have opened, between 3 and 5 minutes. Discard any clams that have not opened.
3. Split both types of clams between four bowls. Return the skillet used to cook the cherrystones to the stove over low heat, add farro to heat it through. Turn off the heat and fold in the baby kale leaves. Stir in cream used to cook littleneck clams.
4. Split farro and kale between the bowls. Pour sauce over the clams. Finish with a swirl of chili oil and a sprinkle of sea salt.

Serves 1, generously

Ingredients

1 shallot, diced
1/2 clove garlic, finely chopped
2 teaspoons lemon juice
2 teaspoons sherry vinegar
2 tablespoons extra-virgin olive oil, plus more for dates
8 pitted dates
1/4 cup goat cheese (fresh and creamy, not aged)
A splash good balsamic vinegar
2 navel oranges (or Cara Cara or juice oranges)
1 seedless tangerine
Coarse salt
1 tablespoon slivered blanched almonds, lightly toasted
Lemon zest (preferably made with a zester, but a Microplane is fine)
8 parsley leaves

Instructions

Ingredients

Instructions

1. Mix all Pico de Gallo ingredients together then set aside.
2. Combine Mexican Rice ingredients in a rice cooker, then cook according to rice cookers instructions.
3. In a pan add oil then sauté garlic and onion. Add beef and cook until meat is browned.
4. Add cayenne pepper, cumin, kidney beans, tomato paste and tomato puree. Cook while continuously mixing for 10 minutes or until cooked adding water if needed. Season with salt and pepper. Remove from pan then set aside.
5. In a separate pan, heat flour tortillas individually.
6. Place tortilla in a flat surface, place a thin layer of cooked brown rice on the bottom then add a layer of the minced meat mixture then top it with slices of smoked cheddar cheese, wrap the tortilla then place another layer of sliced cheese on top. Place in an oven proof serving platter. Prepare the remaining tortillas.
7. Place serving platter in a preheated oven then grill in the highest setting just until the cheese melts. Remove from oven.
8. Serve with chopped lettuce and Pico de Gallo.