SPELT SPAGHETTI WITH ROAST GARLIC  AND SWEET POTATO

SPELT SPAGHETTI WITH ROAST GARLIC AND SWEET POTATO

INGREDIENTS

  • 1KG SWEET POTATO (KUMARA), PEELED AND CHOPPED INTO 2CM CUBES
  • 8 CLOVES GARLIC, SKIN ON 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • ⅓ CUP (80ML) EXTRA VIRGIN OLIVE OIL 
  • 400G WHOLEMEAL SPELT SPAGHETTI+ 
  • 1 TABLESPOON LEMON JUICE 
  • 2 BUNCHES SORREL LEAVES 
  • ½ CUP CHERVIL LEAVES 
  • MIXED MICRO (BABY) SORREL LEAVES, TO SERVE

METHOD

  1. Preheat oven to 220°C (425°F). Place the sweet potato, garlic, salt, pepper and 2 tablespoons of the oil in a large bowl and toss to coat. 
  2. Divide between 2 lightly greased large oven trays lined with non-stick baking paper. Cook for 20 minutes or until the sweet potato is golden brown and tender. Set aside. 
  3. While the sweet potato is cooking, cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking water. 
  4. Return the spaghetti and cooking water to the saucepan with the lemon juice and remaining oil. Mix to combine. Divide the pasta and sweet potato among bowls and serve with the roasted garlic, sorrel, chervil and mixed micro sorrel. Serves 4.

+ Wholemeal spelt spaghetti has a mild, nutty flavour and is high in fibre. It is available from supermarkets.


*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

SMASHED AVOCADO TOAST WITH SOFT-BOILED EGG

SMASHED AVOCADO TOAST WITH SOFT-BOILED EGG

INGREDIENTS

  • 4 EGGS
  • 4 SLICES WHOLEMEAL BREAD, TOASTED 
  • 1 AVOCADO, MASHED 
  • 1 TEASPOON WHITE CHIA SEEDS 
  • 1 TEASPOON SESAME SEEDS 
  • 1 TEASPOON CUMIN SEEDS 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • MICRO (BABY) MINT SPRIGS, TO SERVE 
  • LIME WEDGES, TO SERVE

METHOD

  1. Place the eggs in a saucepan of boilingwater and cook for 7 minutes+. Drain and refresh under cold water. Peel, slice in  half and set aside. 
  2. Place the toast on plates and top each slice with the avocado and egg. Place the chia seeds, sesame seeds, cumin seeds, salt and pepper in a small bowl and mix to combine. 
  3. Sprinkle the seed mixture andmint over the avocado and serve with lime wedges. Serves 2. 

+ If you prefer hard-boiled eggs, cook for an extra 3 minutes.


*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

QUINOA BIRCHER MUESLI WITH PISTACHIOS AND BLUEBERRIES

QUINOA BIRCHER MUESLI WITH PISTACHIOS AND BLUEBERRIES

INGREDIENTS

  • 1½ CUPS (300G) WHITE QUINOA
  • 2½ CUPS (625ML) WATER 
  • 1 CINNAMON STICK 
  • ¼ CUP (35G) RAISINS 
  • 1 TABLESPOON HONEY, PLUS EXTRA TO SERVE 
  • ¾ CUP (130G) GRATED APPLE 
  • 1 CUP (250ML) COLD-PRESSED APPLE JUICE 
  • 1 CUP (280G) PLAIN (NATURAL) YOGHURT, PLUS EXTRA, TO SERVE 
  • ¼ CUP (35G) CHOPPED PISTACHIOS
  • BLUEBERRIES, TO SERVE

METHOD

  1. Place the quinoa, water and cinnamon stick in a saucepan and allow to soak for 15 minutes. Place over high heat and bring to the boil. Reduce the heat to low, cover and cook for 15 minutes or until the quinoa is cooked and the water has been absorbed. Discard the cinnamon, set aside and allow to cool. 
  2. Add the raisins, honey, apple and apple juice, cover and refrigerate for 1 hour or overnight. Add the yoghurt and stir to combine. Spoon into bowls and top with the extra yoghurt, pistachios, blueberries and extra honey to serve. Serves 4.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

POWER SEED BIRCHER  WITH MAPLE VANILLA YOGHURT

POWER SEED BIRCHER WITH MAPLE VANILLA YOGHURT

INGREDIENTS

  • ⅓ CUP (55G) SUNFLOWER SEEDS
  • ⅓ CUP (55G) PEPITAS (PUMPKIN SEEDS)
  • ⅓ CUP (60G) LINSEEDS (FLAXSEEDS)
  • ½ CUP (60G) ROLLED SPELT OATS
  • 1½ CUPS (375ML) MILK OR NUT MILK
  • ½ TEASPOON GROUND CINNAMON
  • 1 TABLESPOON HONEY
  • 1 FIRM PEAR, GRATED
  • RASPBERRIES, TO SERVE

MAPLE VANILLA YOGHURT

  • 1 CUP (280G) PLAIN GREEK-STYLE (THICK) YOGHURT
  • 2 TABLESPOONS MAPLE SYRUP
  • 1 TEASPOON VANILLA BEAN PASTE

 

METHOD

  1. Place the sunflower seeds, pepitas, linseeds and oats in a large bowl. Add the milk, cinnamon and honey and mix to combine. Refrigerate for 4 hours or overnight. 
  2. To make the maple vanilla yoghurt, place the yoghurt, maple syrup and vanilla in a bowl and mix to combine. Add the pear to the bircher and stir to combine. 
  3. Spoon the bircher into serving bowls or jars and top with the yoghurt and raspberries to serve. Serves 4.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

GRILLED CHICKEN AND WATERCRESS SALAD  WITH TAHINI AND WATERCRESS DRESSING

GRILLED CHICKEN AND WATERCRESS SALAD WITH TAHINI AND WATERCRESS DRESSING

INGREDIENTS

  • 4 X 200G CHICKEN BREAST FILLETS, TRIMMED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • 4 CUPS (60G) WATERCRESS SPRIGS 
  • 1 AVOCADO, SLICED 
  • 400G CAN CHICKPEAS (GARBANZOS), DRAINED AND RINSED 
  • 1 BUNCH WATERMELON RADISHES, THINLY SLICED 
  • 2 LEBANESE CUCUMBERS, THINLY SLICED LENGTHWAYS 
  • ¼ CUP (35G) TOASTED PISTACHIOS, CHOPPED 

TAHINI AND WATERCRESS DRESSING

  • ¼ CUP (70G) NATURAL GREEK-STYLE (THICK) YOGHURT 
  • ¼ CUP (60ML) WATER 
  • 2 CUPS (30G) WATERCRESS SPRIGS 
  • ½ CUP MINT LEAVES 
  • 2 TABLESPOONS TAHINI 
  • 1 TABLESPOON LEMON JUICE

METHOD

  1. To make the tahini and watercress dressing, place the yoghurt, water, watercress, mint, tahini and lemon juice in a small food processor and process until smooth. Set aside. 
  2. Preheat a char-grill pan over high heat. Brush the chicken with the oil, sprinkle with salt and pepper and cook for 4–5 minutes each side or until cooked through. Remove from the heat and thinly slice. 
  3. Place the watercress, avocado, chickpeas, radish, cucumber and chicken in a large bowl and toss to combine. Divide the salad between 4 bowls, top with the pistachio, drizzle with the dressing and sprinkle with pepper to serve.  Serves 4.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

GREEN PEA AND SPINACH BUCKWHEAT RISOTTO

GREEN PEA AND SPINACH BUCKWHEAT RISOTTO

INGREDIENTS

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 ESCHALOTS (FRENCH SHALLOTS), FINELY CHOPPED 
  • 3 CLOVES GARLIC, CRUSHED 
  • 2 CUPS (380G) RAW BUCKWHEAT+, RINSED 
  • 1 LITRE HOT CHICKEN STOCK 
  • 1 CUP (250ML) WATER 
  • 3 CUPS (420G) FROZEN BABY PEAS, THAWED 
  • 4 CUPS BABY SPINACH LEAVES 
  • ½ CUP MINT LEAVES 
  • 1 TEASPOON FINELY GRATED LEMON RIND 
  • 1½ CUPS (375ML) WATER 
  • 150G SOFT GOAT’S CURD 
  • SEA SALT AND CRACKED BLACK PEPPER 
  • SNOW PEA (MANGE TOUT) TENDRILS, TO SERVE

METHOD

  1. Heat the oil in a large saucepan over medium heat, add the eschalot and garlic and cook for 3–4 minutes or until softened. Add the buckwheat and cook, stirring, for 2–3 minutes. Increase the heat to high, add the stock and water and cook, stirring occasionally, for 20 minutes or until absorbed. 
  2. While the buckwheat is cooking, place the peas, spinach, mint, lemon rind and water in a food processor and process until finely chopped. Add the pea mixture, 100g of the goat’s curd, salt and pepper to the pan and cook for 2–3 minutes, stirring to combine. 
  3. Divide the mixture between 4 bowls and top with the snow pea tendrils and remaining goat’s curd, and sprinkle with pepper to serve. Serves 4. 

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

CRISPY CHIA TOFU

CRISPY CHIA TOFU

INGREDIENTS

  • ¼ CUP (50G) WHITE CHIA SEEDS
  • ⅔ CUP (70G) QUINOA FLAKES
  • ⅔ CUP (50G) PANKO (JAPANESE) BREADCRUMBS
  • SEA SALT AND CRACKED BLACK PEPPER
  • 2 EGGWHITES
  • 600G FIRM TOFU, DRAINED AND THICKLY SLICED
  • ¼ CUP (60ML) VEGETABLE OIL
  • ½ TEASPOON SESAME OIL
  • ¼ CUP (60ML) MIRIN (JAPANESE RICE WINE)
  • 2 TEASPOONS FINELY GRATED GINGER
  • 250G BABY CUCUMBERS (CUKES), SLICED
  • 1 CUP MINT LEAVES
  • 4 CUPS (100G) BABY (MICRO) WATERCRESS SPRIGS (OPTIONAL), TO SERVE

DIPPING SAUCE

  • 2 TABLESPOONS LIGHT SOY SAUCE
  • 1 SMALL RED CHILLI, FINELY CHOPPED

METHOD

  1. To make the dipping sauce, place the soy sauce and chilli in a small bowl. Mix to combine and set aside. 
  2. Place the chia seeds, quinoa flakes, breadcrumbs, salt and pepper in a bowl and mix to combine. 
  3. Place the eggwhites in a bowl and whisk until fluffy. Dip the tofu in the eggwhite and press into the chia mixture to coat. 
  4. Heat the vegetable oil in a large non-stick frying pan over high heat. Cook the tofu, in batches, for 1–2 minutes each side or until golden and crisp. Drain on paper towel and keep warm. 
  5. Place the sesame oil, mirin and ginger in a medium bowl and whisk to combine. Add the cucumber and mint and toss to combine. 
  6. Serve the tofu with the cucumber salad, watercress and the dipping sauce. Serves 4.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

COCONUT, LIME AND CORIANDER POACHED CHICKEN SALAD

COCONUT, LIME AND CORIANDER POACHED CHICKEN SALAD

INGREDIENTS

  • 2 X 400ML CANS COCONUT MILK
  • ½ CUP (125ML) WATER 
  • 1 LIME, SLICED, PLUS EXTRA WEDGES TO SERVE 
  • 4 X 5CM CORIANDER ROOTS 
  • 1 TEASPOON SEA SALT FLAKES 
  • 1 TEASPOON FISH SAUCE 
  • 4 X 220G CHICKEN BREAST FILLETS, TRIMMED 
  • ½ CUP (40G) SHREDDED COCONUT 
  • 2 CUPS BABY SPINACH LEAVES 
  • 2 BABY CUCUMBERS (CUKES), THINLY SLICED 
  • 1 CUP CORIANDER LEAVES 
  • 2 GREEN HEIRLOOM TOMATOES, QUARTERED 
  • STORE-BOUGHT CRISPY FRIED SHALLOTS, TO SERVE

METHOD

  1. Place the coconut milk, water, lime, coriander roots, salt and fish sauce in a large deep-sided frying pan over high heat and bring to the boil. Add the chicken, reduce the heat to low and cook, covered, for 12–15 minutes or until cooked through. Remove chicken from the pan and cool. 
  2. Strain poaching liquid, reserving 1 cup (250ml), and allow to cool completely. 
  3. While the chicken is cooling, place shredded coconut in a bowl, cover with boiling water and soak for 10 minutes. Drain. 
  4. Place the spinach, cucumber, coriander leaves, tomato and coconut in a bowl. Pour over reserved liquid, toss to combine and divide among bowls. Slice the chicken, place on top of the salad, sprinkle with shallots and serve with extra lime. Serves 4.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

CASHEW AND TAHINI SATAY CHICKEN STIR-FRY

CASHEW AND TAHINI SATAY CHICKEN STIR-FRY

INGREDIENTS

  • 1 TABLESPOON PEANUT OIL
  • 1KG CHICKEN MINCE
  • 4 CLOVES GARLIC, CRUSHED
  • 1 TABLESPOON GRATED GINGER
  • 200G BROWN RICE VERMICELLI NOODLES+, COOKED ACCORDING TO PACKET INSTRUCTIONS
  • 500G SNAKE BEANS, BLANCHED AND HALVED
  • THAI BASIL AND KECAP MANIS (SWEET SOY SAUCE), TO SERVE


CASHEW SATAY SAUCE

  • ½ CUP (140G) TAHINI
  • ¼ CUP (60ML) SOY SAUCE
  • ½ CUP (125ML) CHICKEN STOCK
  • 2 TABLESPOONS HONEY
  • ½ CUP (75G) TOASTED CASHEWS, ROUGHLY CHOPPED, PLUS EXTRA TO SERVE

METHOD

  1. To make the cashew satay sauce, place the tahini, soy sauce, stock, honey and cashew in bowl. Stir to combine. 
  2. Heat the oil in a large wok or frying pan over high heat. Add the chicken, garlic and ginger. Cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until browned. 
  3. Add the satay sauce and cook, stirring, for 2–3 minutes or until the chicken is cooked through. Add the noodles and beans. Toss to combine. 
  4. Top with the basil, kecap manis and extra cashews to serve.  Serves 4–6.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website

Breakfast Fritters

Breakfast Fritters

We are big fans of Donna Hay's Breakfast Fritters. With a bit of lemon zest and finely poached eggs, this is the perfect start to your day.