Strawberry and Rhubarb Galette with Thyme Cream
Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.
Tag: Spring
Egg White Omelette with Spring Greens
The delicate flavours of dill, wild garlic and fresh chives against the sharp Montgomery cheddar and Cravero parmigiano reggiano make this fluffy egg white omelette a tasty and protein-fuelled start to the day.
Citrus Roasted Trout with Couscous
Citrus roasted trout with couscous
May 7, 2020
: 4
: 10 min
: 20 min
: Easy
This recipe is an excellent addition to summer dinner parties or as an easy mid-week meal for the whole family – it’s simple to prepare, but impressive on the flavour.
Ingredients
- For the trout:
- 400g fresh trout
- 1 tablespoon Grand Marnier
- ½ teaspoon Aleppo chilli flakes
- 1 teaspoon pink peppercorns, roughly crushed
- ½ teaspoon Maldon sea salt
- 1 small blood orange, washed, with skin on, cut into 6 thin slices
- 1 teaspoon Oliveology Greek Wild Thyme Honey (or other clear honey)
- A drizzle of high-quality olive oil
- For the couscous:
- 100g couscous
- 300 ml boiling water
- Pinch of Maldon sea salt
- ½ teaspoon high-quality extra virgin olive oil
- 20 mint leaves, finely chopped
- 1 tablespoon Oliveology Corinth raisins
- Squeeze of lemon
Directions
- Step 1 Preheat the oven to 180 degrees Celsius (fan force) depending on the thickness of the cut of trout.
- Step 2 Place the trout on a baking tray lined with baking paper, flesh-side up. Score the trout flesh into four equal pieces, taking care not to cut through the skin.
- Step 3 To assemble, pour the Grand Marnier over the trout. Sprinkle with the chilli flakes, pink peppercorns and a pinch of salt. Arrange the blood orange slices on the trout and drizzle over the honey and olive oil.
- Step 4 Roast the trout in the oven for 15-20 minutes (or until the thickest part of the trout reads 45 degrees Celcius on a cooking thermometer).
- Step 5 Meanwhile, make the couscous. Boil the kettle.
- Step 6 Put the couscous into a heatproof Mepal container, add the salt and pour over the boiling water (the couscous should be just covered).
- Step 7 Put the lid on and leave to stand for 8-10 minutes, or until the couscous has fluffed up. (If you don’t have a Mepal container, put the couscous in a bowl and use a plate or foil for a lid – take care not to let the steam escape).
- Step 8 Once the couscous has cooked, add ½ a teaspoon of olive oil and use a fork to separate the grains. Stir through the mint leaves, Corinth raisins, and a squeeze of lemon juice. Taste and season.
“When one reaches the highest degree of human maturity, one has only one question left: How can I be helpful?” Teresa of Ávila
Take a few moments to reflect on how you use your life to help those around you. How are you using your talents to contribute to your community? How are you helping the people around you to live more meaningful lives? These questions can help move our minds from ourselves, so we can evaluate the quality of our relationships and connect to the present moment.
Pappardelle Primavera
Inspired by Melbourne’s City Wine Shop – a bustling Italian bistro (and bottle shop) serving masterful dishes with a balanced selection of European and Australian wines – this pasta will have you feeling like you are dining in an alfresco trattoria in 10 minutes.
Apple and Berry Bircher Muesli
This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.
Garden Salad with Lemon Dressing
Garden salad with lemon dressing
April 27, 2020
: 4
: 5 min
: 5 min
: Easy
This light, crisp salad makes a great side for a family roast. The sweetness from the corn balances the sharpness of the lemon dressing. Halve the quantity and add tuna (we like Ortiz) for a healthy lunch-time salad.
Ingredients
- For the salad
- 1 butterhead lettuce (or iceberg), leave washed
- 100g Montgomery cheddar, roughly broken
- 1 tin organic sweet corn, rinsed and drained
- 6 radishes, thinly sliced
- 200g cherry tomatoes, halved
- For the dressing
- 1-2 lemons, juiced
- 2 teaspoons wholegrain mustard
- 2 teaspoons clear honey
- ¾ teaspoon salt
- ½ tsp black pepper
- ¼ cup high-quality extra virgin olive oil
Directions
- Step 1 For the salad, combine all the salad ingredients in a large bowl.
- Step 2 For the dressing, whisk all the dressing ingredients in a small jug until combined.
- Step 3 Store both in the fridge separately until ready to serve.
Variations:
- For a vegan version, omit the cheddar and swap the honey for maple syrup in the dressing.
“We have all known the long loneliness and we have learned that the only solution is love and that love comes with community.” Dorothy Day
While making the salad, take a few moments to reflect on how love and community manifest in your life. You might bring to mind a friend you haven’t spoken to in a while and call them (no text!).
Nourishing Pea and Mint Soup
Welcome Spring-time with the fresh combination of pea and mint. This soup is perfect for freezing and is full of plant protein.
Vegan Asparagus and Onion Tart
Antioxidant-rich asparagus is best in spring. You can try a mix of green and white asparagus for this tart; both work well with the sweet caramelised onions and orange notes from the olives.
Easy Avocado Toast
Easy avocado toast
April 8, 2020
: 4
: 5 min
: 5 min
: Easy
Full of healthy fats and potassium, smashed avocado on toast, is a nutritious and quick breakfast option. Pair it with Vegemite for a Vitamin B boost, or serve it with goat cheese, hummus, bacon, poached eggs or freshly chopped coriander! The possibilities are endless.
Ingredients
- 1 large ripe avocado, peeled and de-stoned
- ¼ teaspoon Aleppo pepper (or dried chilli flakes)
- 1/8 teaspoon celery or garlic salt
- ¼ teaspoon freshly cracked pepper
- 1 tablespoon lemon or lime juice
- ½ tablespoon high-quality, extra virgin olive oil, extra to serve
- To serve
- 4 slices toast (we used GAILS’s Bakery seeded sourdough loaf)
- Pinch of Maldon sea salt
Directions
- Step 1 Put all the ingredients in a bowl and mash with the back of a fork until combined. You can make it as smooth or chunky as you like.
- Step 2 Spread the mash on the toast and sprinkle with a pinch of Maldon sea salt and a drizzle of high quality, extra virgin olive oil.
Breakfast is a great way to start the day. Taking some time in the morning to pause and reflect on what you want to achieve in the day ahead can be a powerful tool. Over your smashed avocado, define the top three priority tasks that you want to complete that day. In the evening, reflect on what you did. What went well? What could be improved? Over time, developing this curiosity will build a powerful feedback loop into your everyday life.
Warming Heritage Carrot Soup
In season heritage carrots give this soup its distinctive garnet colour. You can turn the heat up or down for a warming meal when the cold weather starts to set in.
Healthy Spinach Soup
Ready in 30 minutes and packed full of iron, this nourishing soup makes the perfect, healthy weeknight dinner. Freeze leftovers to have the ultimate vitamin boost on hand.
