Roast ocean trout with quinoa tabouli

Roast ocean trout with quinoa tabouli

  Roast ocean trout with quinoa tabouli 1 cup tri-coloured quinoa, rinsedwell2 cobs sweet corn½ cup almonds, roasted and crushed½ bunch flat parsley leaves, roughly chopped½ bunch mint, leaves, roughly chopped2 spring onions, thinly sliced3 tbsp tbsp olive oil1...
Cherry tomato, macadamia, walnut and silverbeet pasta

Cherry tomato, macadamia, walnut and silverbeet pasta

Cherry tomato, macadamia, walnut and silverbeet pasta 2 tbsp olive oil2 cloves garlic, crushed½ cup raw walnuts, roughly chopped (60g)½ cup raw, unsalted macadamias, roughly chopped (70g)1 cup fresh breadcrumbs400 g dry spaghetti500 g cherry tomatoes, halved½ bunch...
Hazelnut date balls

Hazelnut date balls

  Hazelnut date balls 160 g hazelnuts2 tbs honey1 tsp grated orange zest1 tsp ground cinnamon¼ tsp ground allspice¼ tsp grated nutmeg½ cup finely chopped dried apricots½ cup finely chopped seeded dates2 tsp hazelnut oil or a neutral flavoured oil½ cup pure icing...
Hazelnut, chilli and garlic pasta

Hazelnut, chilli and garlic pasta

  Hazelnut, chilli and garlic pasta 400 g spaghetti1½ tbsp olive oil100 g chopped hazelnuts1 long red chilli, seeded and finely chopped2 cloves garlic, thinly sliced1 bunch baby bok choy, trimmed and roughly chopped⅓ cup chopped flat leaf parsley2 tsp lemon...
Mushroom, thyme, pecan and Brazil nut dip

Mushroom, thyme, pecan and Brazil nut dip

  Mushroom, thyme, pecan and Brazil nut dip 30 g canola salt-reduced margarine250 g swiss brown mushrooms, sliced2 cloves garlic, crushed1 tbsp chopped fresh thyme2 tsp lemon juice2 tsp olive oil¾ cup (80g) roughly chopped pecans¼ cup (30g) chopped Brazil nuts...
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