Jarabo Schwesterchens

Mediterranean kumara, roast chickpeas, parsley, tomato salsa, caramelised onions and tahini   Cook time: 40 minutes Ingredient Onions 3 Orange kumara 750g Chickpeas 2 tin Wedge spice mix Jalapeno tomato salsa Coriander and parsley Tahini garlic sauce Instructions 1 Preheat the oven to 200 degrees Celsius. Put a large pot of salted water on to boil. Peel cut in half and thinly slice the onions. Place them in a pan with a little oil. Cook on medium low heat stirring regularly for about 20 mins until dark and sweet. After 10 mins add a pinch of salt and sugar. 2 Cut the kumara into large wedges and cook in boiling salted water for 6 to 8 minutes. 2 Strain the kumara well and place in a bowl with strained chickpeas. Gently toss with the spice mix, a little olive oil, and a pinch of salt. Bake for 20 minutes, or until golden. 3 While the kumara and chickpeas are baking,...

Linguine puttanesca, Shiraz reduction, with simple Italian greens   Cook time: 35 minutes Ingredients Garlic 6 cloves Shiraz and herb tomato paste Tinned tomatoes 3 Capers and olives Italian parsley Pasta 500g SpringFed mesclun 1 bag Seed mix Southland carrots 2 Italian dressing Instructions Mince garlic in a medium pan, on medium heat and cook for 45 seconds in a big splash of olive oil. Add the infused tomato paste and cook for another minute, stirring regularly. 2 Add the tinned tomatoes. Bring to a simmer, then reduce the heat to low. Add the capers and olives. Bring a large pot of salted water to the boil. Remove the parsley leaves from the stalk and finely chop. Add to sauce. Taste the sauce and add a little salt or sugar, as required. 3 Cook the pasta as per packet directions (between 9 to 12 minutes) in boiling water. Strain and toss with a little oil. 4 Place the mesclun in a bow...

Nasi goreng with scrambled tofu, tamarind, sweet soy and crispy shallots   Cook time: 35 minutes Family  Rice Leeks 2 Carrots 2 Garlic 9 cloves Tomatoes 2 Cucumber 1 Spring onions 3 Tofu 2 Tofu spice mix Nasi goreng sauce Crispy shallots Instructions 1 Wash the rice under cold running water until the water runs clear. Strain the water, then add enough water to cover the rice by about 1 cm. Bring to a simmer. As soon as it’s simmering, stir, cover, and reduce the heat to very low. Cook covered for 12 minutes before turning off the heat and letting it sit for another 5 minutes. 2 Remove most of the green from the leek and cut in half lengthwise. Wash, then thinly slice. Peel the carrots and dice into 1 cm cubes. 3 Heat a large pan and cook the leeks on medium heat for 5 to 7 minutes, until well cooked down and starting to caramelise. 4 While the leeks are cooking, mince the garlic, separa...

Nourish bowl with brown rice, avocado, cherry tomatoes, beans and sriracha Ingredient Brown rice Broccoli 2 Garlic 6 cloves Cherry tomatoes Coriander Kidney beans 2 tins Lemon 2 Avocado 2 Sriracha Instructions 1 Bring a medium pot of salted water to the boil. Preheat the oven to 200 degrees Celsius. 2 Cook the rice in boiling water for about 20 minutes, or until tender. 3 Cut the bottom 2 cm off the broccoli stalk. Peel the stalk using a potato peeler. Cut the broccoli florets off leaving long strips down through the stalk. Toss with oil, a pinch of salt and roast for 10 minutes, or until just starting to brown. 4 Mince the garlic. Chop the cherry tomatoes in half and separate into two piles. Roughly chop the coriander. Open, strain and rinse the beans. 5 In a fry pan with a splash of oil, cook the garlic for 20 seconds before adding one pile of cherry tomatoes and beans, and a pinch of salt....

Leave a little bit (1 Tbsp) of the coconut cream back to drizzle on top for a little bling. The volume of water is a guide add three quarters of the amount in the recipe, then have a look at the consistency after it’s pureed. You can add more, if required. Thai coconut butternut squash soup with Bellbird bread   Cook time: 45 minutes Ingredient Onion 2 Garlic 6 Lemongrass curry paste 1 pottle Butternut squash 1 medium Coconut cream 1 1/2 tins Water 4-5 tins full Spiced pumpkin seeds Bellbird brea d Instructions 1 Peel, chop in half, then slice onion. Peel and mince the garlic. 2 In a large pan, sweat the onions in a little oil for 4 to 5 minutes, until soft. Add the garlic and three quarters of the curry paste. Cook for another 2 minutes. Add three quarters of the water and a good pinch of salt. Bring to a simmer. 3 Using a sharp knife, remove the top and bottom of the squash. Cut in half, r...