Family, Food & Recipes

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Valli’s Kitchen Diary (Part 8) - Parsnip cake with coffee icing

Place sugar, maple syrup and 150g butter in a saucepan over low heat and stir until butter has melted and sugar has dissolved, then allow to cool slightly.

Valli’s Kitchen Diary (Part 7) - Celeriac & white bean soup with crispy chorizo and glazed apple

Heat 1 tbs oil and 20g butter in a saucepan over medium-low heat. Add onion and leek, and cook, stirring, for 3-4 minutes until softened. Add garlic, bay leaves, thyme, beans, celeriac and stock.

Valli’s Kitchen Diary (Part 6) - Pumpkin swirls with pomegranate

Toss with pumpkin, season and place on tray. Roast for 25minutes or until tender. Heat remaining 1/4cup (60ml) oil in a fry pan, add onion and cook, stirring, for 2-3 minutes until softened.

Valli’s Kitchen Diary (Part 5) - Potato & pea curry, Baby carrot salad with roasted lemon dressing

Preheat the oven to 200°C. Combine spices with molasses and 1/4 cup (60ml) oil in a small bowl. Season and set aside. In a separate bowl, combine sesame, pumpkin and chia seeds and set aside.

Valli’s Kitchen Diary (Part 4) - Kumara & lentil ‘stoup’

Bring to the boil, then reduce heat to medium-low and cook for 20 minutes or until kumara is tender and stoup thickens. Season to taste, then serve topped with yoghurt and mint.

Valli’s Kitchen Diary (Part 3) - Roast vegetable & chickpea loaf with cucumber raita

Preheat oven to 180°C. Grease and line a 1L (4 cup) loaf pan with baking paper, leaving 5cm overhanging the sides. Cut the root vegetables into equal 2cm pieces, drizzle with oil, season and place on a baking paper-lined baking tray. Cover loosely with foil and roast for 15-20minutes until tender.

Valli’s Kitchen Diary (Part 2) - Truffle, parsnip & sausage risotto

Remove the sausage meat from their casings and roll into small balls. Place on a baking tray and drizzle with oil. Cut 4 parsnips in quarters lengthways, place in a roasting pan, drizzle with oil and season.

Valli’s Kitchen Diary (Part 1) - Beetroot ravioli with sage & poppyseed burnt butter

Pat the beetroot dry with paper towel, then puree in a food processor. Set aside. Cook the potato in a saucepan of boiling salted water for 8-10 minutes until tender, then drain, mash and cool slightly. Combine with the beetroot, ricotta, garlic and parmesan. Season well, then set aside.

Savor The Summer Fresh Your Taste (Part 4) - Charred eggplant−pomegranate dip with walnuts

Place ¼ cup of walnuts in a food processor and process until very finely chopped. Add eggplant, pomegranate juice, yogurt, garlic, ¼ cup of parsley, the remaining 1 tablespoon of olive oil, honey and salt. Process until nearly smooth.

Savor The Summer Fresh Your Taste (Part 3) - Corn And Oyster Mushroom Tacos With Salsa Verde

Make the salsa verde. Add the parsley, scallions, garlic, vinegar, lemon juice, water, salt and V3 cup of the olive oil to a food processor and process until a smooth sauce forms, 1 to 2 minutes. Transfer to a container and set aside.

Savor The Summer Fresh Your Taste (Part 2) - Green beans with crunchy breadcrumbs

In a large pan over medium heat, sauté thyme and half the garlic in 1 tablespoon of olive oil for 1 minute. Add the breadcrumbs and salt. Stir occasionally until breadcrumbs are golden brown, 4 to 6 minutes. Transfer the mixture to a bowl and stir in cheese. Set aside.

Savor The Summer Fresh Your Taste (Part 1) - Heirloom tomatoes and beets with ginger vinaigrette and pistachios

Preheat oven to 400° F. Wrap beets individually in foil and place on a baking sheet. Roast for 1 hour, or until beets are pierced easily with a fork. Let cool, then peel beets and slice into ⅛- to ¼ inch rounds.

5PM Panic No Need To Worry (Part 5) - Smoky beef rissoles with couscous salad

Combine mince, garlic, lemon zest and paprika in a large bowl and season with cracked black pepper; wet hands and mix well. Divide mixture into 12 portions by hand. Roll portions into balls, flattening slightly to form patties.

5PM Panic No Need To Worry (Part 4) - Chargrilled chicken salad with lemon beans & potatoes

Place potatoes in a medium heatproof or microwave-safe bowl with ¼ cup water. Cover with two sheets of cling film and cook in microwave on high for 5-6 minutes, or until potatoes are just tender. Drain potatoes and leave to cool.

5PM Panic No Need To Worry (Part 3) - Chilli-pesto pasta

Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions until al dente. Add broccolini to pan for last 2 minutes of cooking time to blanch. Drain pasta and broccolini, then return to pan and cover to keep warm.

5PM Panic No Need To Worry (Part 2) - Coconut chickpea curry with noodles

Set a large, deep non-stick frying pan over medium heat. Add curry paste and ginger; cook for 1-2 minutes. Add coconut milk with 1 cup water; bring to the boil. Add sweet potato and chickpeas; reduce heat and simmer for 5 minutes.

5PM Panic No Need To Worry (Part 1) - Pepper & sesame-crusted salmon with mint peas

Spray a large non-stick frying pan with olive oil and set over high heat. Add salmon and cook for 2-3 minutes per side, or until golden and just cooked through. Remove pan from heat, cover to keep warm and set aside.

Ricotta Pasta Bake - Parmesan Beef Schnitzel with Salsa Verde - Japanese Schnitzel Curry (part 3)

Meanwhile, heat oil in a medium frying pan over moderate heat. Add onion and carrot; cook and stir for 5 minutes or until soft. Add curry mix and 2 cups water; bring to the boil. Reduce heat; simmer for 5 minutes or until thickened.

Ricotta Pasta Bake - Parmesan Beef Schnitzel with Salsa Verde - Japanese Schnitzel Curry (part 2)

Place flour, egg and combined breadcrumbs and parmesan in separate shallow bowls. Dip beef in flour, then egg, then breadcrumbs. Chill for 10 minutes.

Ricotta Pasta Bake - Parmesan Beef Schnitzel with Salsa Verde - Japanese Schnitzel Curry (part 1)

Preheat the oven to 200°C/180°C fan-forced. Grease a 30cm x 20cm (top measurement) 6cm deep ovenproof dish. Cook pasta in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain. Return to pan.

Rice Pudding with Caramelised Mandarines - Mandarin Breakfast Marmalade - Flourless Mandarine & Hazelnut Cake (part 3)

Place mandarines in a saucepan; cover with cold water. Bring to the boil. Reduce heat to low; simmer, covered, for 1 hour, topping up water if necessary, until mandarines have collapsed. Drain. Place mandarines in a bowl; cool. When cool enough to handle, remove seeds.

Rice Pudding with Caramelised Mandarines - Mandarin Breakfast Marmalade - Flourless Mandarine & Hazelnut Cake (part 2)

Peel mandarines; cut zest into thin strips. Remove white pith from mandarines, reserving half; discard remaining pith. Cut mandarines in half crosswise. Remove and reserve seeds. Separate segments.

Rice Pudding with Caramelised Mandarines - Mandarin Breakfast Marmalade - Flourless Mandarine & Hazelnut Cake (part 1)

Place the rice in a large saucepan and add cold water to cover. Bring to the boil over high heat. Drain; return to pan with milk, cream, remaining sugar and lemon zest. Cover; cook, stirring occasionally, over low heat for 35 minutes or until the rice is tender.

Polka-Dot Cherry Pie - Lamb & Olive Pot Pies - Mocha Banana Cream Pie (part 3)

Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 12 minutes. Remove weights and paper. Bake for a further 15 minutes or until golden.

Polka-Dot Cherry Pie - Lamb & Olive Pot Pies - Mocha Banana Cream Pie (part 2)

Preheat oven to 220°C/200°C fan-forced. Place 4 x 1¼-cup ovenproof dishes on a baking tray. Cut pastry lengthwise into four equal strips. Cut strips crosswise into 1cm-widestrips. Spoon lamb into prepared dishes. Top with fetta and pastry strips. Bake for 25 minutes or until pastry is golden.

Polka-Dot Cherry Pie - Lamb & Olive Pot Pies - Mocha Banana Cream Pie (part 1)

Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or until just coloured.

Food To Value – Healthy And Great Value-For-Money (Part 4) - Tex-Mex Veggie Chilli With Chilli Cream

Stir in the Quorn mince, tomatoes, passata, kidney beans and 300ml of cold water. Bring to the boil, cover and simmer for 20 minutes.

Food To Value – Healthy And Great Value-For-Money (Part 3) - Chunky Bean Burgers With Cajun Wedges

Cut the potatoes into wedges and toss with the Cajun seasoning, then arrange on a baking tray, spray with low-calorie cooking spray and bake for 25 minutes or until golden.

Food To Value – Healthy And Great Value-For-Money (Part 2) - Cauliflower Dhansak

Put the onions, garlic, ginger, chilli and eight tablespoons of cold water into a food processor with the pepper, cinnamon, turmeric, coriander and cumin and whiz to make as smooth a paste as you can.

Food To Value – Healthy And Great Value-For-Money (Part 1) - Fragrant Spiced Biryani

Place the rice in a bowl, pour over enough cold water to cover and leave to soak for 20 minutes. Tip the rice into a sieve and run under cold running water until the water runs clear.

Weekend Recipes - Grilled To Perfection (part 3) - Peach and toasted pound cake sundaes

Ice cream, plump peaches, and toasted pound cake chunks create a symphony of tastes and textures! Go ahead and use other juicy fruits such as mangoes-it’ll be just as delicious.

Weekend Recipes - Grilled To Perfection (part 2) - Grilled potato salad

Combine mayonnaise, mustard, garlic powder, onion powder, and cayenne pepper in a large bowl. Season with salt and pepper. Mix in potatoes, gently coating them with the mayonnaise mixture. Be careful not to break the potatoes.

Weekend Recipes - Grilled To Perfection (part 1) - Grilled chorizo- and blue cheese-stuffed burgers with candied bacon

Lasagne Scrolls - Basic Savoury Mince - Moroccan Filo Roll - Mexican Tortilla Cups (part 4)

Combine beans, Basic Savoury Mince, frozen pea mix, cheese and taco seasoning in a bowl. Spoon mixture into prepared tortillas, making a small indent in mixture. Carefully crack an egg into each indent.

Lasagne Scrolls - Basic Savoury Mince - Moroccan Filo Roll - Mexican Tortilla Cups (part 3)

Stack pastry sheets, brushing with butter between each sheet. Spoon-mince mixture onto a long edge, leaving a 6cm border on either end. Fold in ends; roll up to enclose filling. Brush top with any remaining butter. Sprinkle with remaining almonds. Bake for 20 minutes or until golden. Serve with tzatziki.

Lasagne Scrolls - Basic Savoury Mince - Moroccan Filo Roll - Mexican Tortilla Cups (part 2)

Heat oil in a large saucepan over moderate heat. Add onions and celery; cook and stir for 5 minutes or until soft. Add garlic; cook and stir for 1 minute or until fragrant. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned.

Lasagne Scrolls - Basic Savoury Mince - Moroccan Filo Roll - Mexican Tortilla Cups (part 1)

For each scroll, place a lasagne sheet on a flat work surface. Spread with ⅓ cup Basic Savoury Mince; sprinkle with 2 tablespoons of the remaining cheese.

Chicken Schnitzel Caesar Salad - Danish Pastries - Poached Rhubarb & Pear with Spiced Custard (part 3)

Place rhubarb, pear, sugar, cinnamon and ¼ cup water in a medium saucepan over moderately low heat. Stir to dissolve sugar; simmer for 5 minutes or until pear is just tender.

Chicken Schnitzel Caesar Salad - Danish Pastries - Poached Rhubarb & Pear with Spiced Custard (part 2)

Drain apricots and plums. Place on paper towel to drain further. Cut apricots into wedges. Cut plums in half; remove stones.

Chicken Schnitzel Caesar Salad - Danish Pastries - Poached Rhubarb & Pear with Spiced Custard (part 1)

Meanwhile, place the extra eggs in a small saucepan. Cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil, without stirring, for 4 minutes. Drain. Refresh under cold water. Peel. Cut in half.

Caramelised Pumpkin & Parsnip with Couscous - Cheese & Corn Stuffed Potatoes - Sticky Chicken With Mandarine, Wild Rice & Herb Salad (part 2)

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray. Drizzle with oil. Pierce potatoes with a skewer.

Caramelised Pumpkin & Parsnip with Couscous - Cheese & Corn Stuffed Potatoes - Sticky Chicken With Mandarine, Wild Rice & Herb Salad (part 3)

Combine mandarine juice, 1 tablespoon of fish sauce, 1 tablespoon of lime juice and five-spice powder in a small jug. Pour the mandarine mixture over chicken. Cover with plastic food wrap; chill for 3 hours to marinate.

Caramelised Pumpkin & Parsnip with Couscous - Cheese & Corn Stuffed Potatoes - Sticky Chicken With Mandarine, Wild Rice & Herb Salad (part 1)

Preheat oven to 200°C/ 180°C fan-forced. Place pumpkin and parsnips on a baking tray. Drizzle with half the oil. Sprinkle with sugar; toss to coat. Scatter garlic around vegetables; bake for 30 minutes or until tender.

Caramel Doughnuts - Caramel Slice - Caramel Self-saucing Pudding (part 3)

Combine cornflour and remaining sugar in a bowl. Sprinkle sugar mixture evenly over batter. Combine remaining syrup and 1½ cups boiling water in a heatproof jug. Pour syrup mixture over sugar mixture in dish. Bake for 40 minutes or until top springs back when lightly touched. Serve

Caramel Doughnuts - Caramel Slice - Caramel Self-saucing Pudding (part 2)

Place remaining butter, milk and syrup in a saucepan over moderate heat. Cook and stir for 10 minutes or until light golden. Pour over biscuit base. Bake for 10 minutes or until firm. Stand for 10 minutes. Cover; chill for 1 hour or until set.

Caramel Doughnuts - Caramel Slice - Caramel Self-saucing Pudding (part 1)

Sift flours, bicarbonate of soda and 1 cup of the sugar into a large bowl. Make a well at centre. Whisk milk, butter and eggs in a jug. Add milk mixture to flour mixture; stir until combined. Turn the dough onto a lightly floured surface; knead until smooth.

Caramel Banana Loaf - 4 Stunning Soups - Sit Back And Relax Shile These Delicious And Satisfying Soups Simply Simmer Away (part 5) - Fish Chowder

Melt butter in a heavy-based saucepan over low heat. Cook and stir onion for 2 minutes or until soft. Add potatoes and stir in flour; cook and stir for 1 minute or until bubbling.

Caramel Banana Loaf - 4 Stunning Soups - Sit Back And Relax Shile These Delicious And Satisfying Soups Simply Simmer Away (part 4) - Chicken Meatball Soup

Combine mince, breadcrumbs, garlic and coriander in a bowl. Shape into 10 meatballs. Spray with oil. Heat a saucepan over moderate heat. Cook and turn meatballs for 5 minutes or until cooked.

Caramel Banana Loaf - 4 Stunning Soups - Sit Back And Relax Shile These Delicious And Satisfying Soups Simply Simmer Away (part 3) - Bacon, Lentil & Lemon Soup

Heat oil in a heavy-based saucepan over high heat. Cook and stir bacon for 3 minutes or until brown. Transfer half the bacon to a bowl; add zest and parsley. Cook andstir onion for 2 minutes or until soft.

Caramel Banana Loaf - 4 Stunning Soups - Sit Back And Relax Shile These Delicious And Satisfying Soups Simply Simmer Away (part 2) - Curried Kumara Soup

Spray onion with oil. Heat a heavy-based saucepan over high heat. Cook and stir onion for 2 minutes. Add curry paste; cook and stir for 30 seconds. Add kumara and crumbled stock cube; cook and stir for 2 minutes.