Family, Food & Recipes

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Mother Hubbard - Hubbard squash profiteroles with creamy mushrooms

Hubbards vary in colour from green to grey and even a bluish colour; and they’re also known as the ‘green pumpkin’ and ‘buttercup’.

Flavour Escape : The Rum Island (part 4) - Rum flambéed prawns with tamarind and caramel dip

Place the prawns in a bowl and dress with the lime juice and serve with the grated coconut, fresh chilli, lime halves and the tamarind and caramel dip on the side.

Flavour Escape : The Rum Island (part 3) - White fish with rum and currant cream

Heat the butter and oil in a heavy-based pan over medium heat, and cook the fish, skin-side down, 4 – 5 minutes. Turn the fish and cook on the meat side until just done.

Flavour Escape : The Rum Island (part 2) - Vanilla and rum roasted bananas with coconut custard

Place the brown sugar, butter, lemon juice, scraped vanilla pods and half of the vanilla seeds into a saucepan over medium heat. Add the rum and salt, bring to a boil and cook until sugar has melted.

Flavour Escape : The Rum Island (part 1) - Seared duck with rum, litchis and Javanese pepper

Deglaze the hot pan with the rum, and add the sugar and ginger. Reduce the liquid by half and add the longans or litchis. Simmer for 1 minute until just heated and spoon the sauce over the duck. Season to taste.

In Season : Mad About Mandarins (Part 4) - Cardamom and ginger-spiced mandarin and semolina cake

An amazingly easy cake that has so many levels of flavour. It can be enjoyed warm or at room temperature

In Season : Mad About Mandarins (Part 3) - Roasted quail with cranberry and pistachio stuffing and a honey and mandarin glaze

Quails are tiny little birds – for lighter eaters you can get away with 1 quail per person but otherwise it is best to serve 2 quails each

In Season : Mad About Mandarins (Part 2) - Mandarin and cherry tart with cinnamon and vanilla custard

These are easy to bake and the rustic look is perfect for those who are a little nervous when it comes to baking tarts.

In Season : Mad About Mandarins (Part 1) - Maple-roasted mandarin and biltong salad

Place the mandarins in a baking dish, drizzle with syrup and season. Roast for 15 minutes and remove from oven. Deglaze the dish with the mandarin or orange juice to create the dressing for the salad.

Duck In Fowl Play (Part 6) - Sticky five spice duck and water chestnut steamed buns

Rub half of the spice onto the duck breasts. Place duck skin-side down in a cold pan and cook over medium heat until golden, 4 – 5 minutes per side. Roast duck in preheated oven until medium-well done and just pink inside, 10 minutes. Remove from oven and allow to cool completely before chopping finely.

Duck In Fowl Play (Part 5) - Braised duck and wild mushroom ragu with creamy polenta

Heat the oil in a large heavy-based saucepan over medium heat and brown the duck on all sides until golden. Remove the duck and set aside, reserving the cooking fat.

Duck In Fowl Play (Part 4) - Orange and ginger-glazed duck with caramelised citrus

Place in the preheated oven and roast for 1 hour, turning the portions halfway and basting with the pan juices every15 minutes until the duck is glossy and golden.

Duck In Fowl Play (Part 3) - Moroccan duck and date filo pie

Place the duck portions, onions, ginger, half of the cinnamon, saffron (if using), coriander and parsley in a large saucepan with enough water to cover and bring to a boil slowly over medium heat. Gently simmer until the meat falls off the bones, about 1 hour.

Duck In Fowl Play (Part 2) - Thai tamarind duck curry

For the curry paste, toast the coriander and cumin seeds in a non-stick pan over medium heat until fragrant. Place the seeds in a food processor with the chillies, spring onions, garlic, coriander leaves, ginger, lemongrass, sugar, peanut oil and tamarind purée. Process to form a smooth paste.

Duck In Fowl Play (Part 1) - Butternut gnocchi with pan-fried duck breast and mint salsa verdea

Divide the dough into 4 and, working with 1 piece at a time, roll into a long sausage. Cut the gnocchi into 2cm pieces and place on a floured tray.

Nutrition Strategy - Fuel That Fits (part 3) - Massaged kale salad with miso-tahini, Chocolate Chip Protein Pancakes

Slide a knife along either side of the kale stem to remove it. Chop the leaves into bite-size pieces and place in a mixing bowl. Add all remaining vegetables and toss.

Nutrition Strategy - Fuel That Fits (part 2) - Green goddess smoothie, Tuscan Bean and Kale Soup

Coat a large soup pot with nonstick cooking spray or 1 tsp olive oil and heat over medium heat. When hot, add onion, carrot, and peppers and cook until softened, about 5 minutes.

Nutrition Strategy - Fuel That Fits (part 1) - Soba Noodles with Crab, Avocado and Scallion Vinaigrette, Gazpacho Soup

Dice scallions and separate the light green and white parts from the dark green. Bring a large pot of water to a boil. Cook soba noodles for 4 minutes.

High Antioxidant Foods And Healthy Super-antioxidant Recipes (part 2) - Healthy super-antioxidant recipes

Eating a variety of seasonal, organic fruits and vegetables will undoubtedly enrich your antioxidant quotient and help keep you fighting fit.

High Antioxidant Foods And Healthy Super-antioxidant Recipes (part 1)

While the terms free radical and antioxidant will be familiar to most health-oriented people, there is often confusion about exactly what they are and how they can support or harm our health.

Grown-up Version - Chicken With Attitude (part 3) - Zucchini Pasta with Lemon-Pepper Chicken

Zest both lemons and set zest aside. Then squeeze the juice of one lemon into a small bowl. Season chicken breast with ground pepper.

Grown-up Version - Chicken With Attitude (part 2) - Spinach salad with sliced strawberries

Combine vegetables in a bowl. Combine oil and vinegar and drizzle over salad. Toss and serve.

Grown-up Version - Chicken With Attitude (part 1) - Quick and Crunchy Pistachio Chicken Strips

Slice chicken into 1-inch strips (3 strips per breast). Dip each chicken slice in mustard mixture until lightly coated, then roll each slice through pistachio mixture until covered on all sides. Place each strip onto the baking sheet.

Daily Meal - Made With Love (part 3) - Dinner - Pesto Spaghetti with Breadcrumbed Eggplant

Toss fresh basil, garlic, parmesan cheese, pine nuts, salt and olive oil into a food processor to make basil pesto. Some prefer a smooth and creamy pesto while others relish a chunkier texture, so tweak your processor’s settings to taste.

Daily Meal - Made With Love (part 2) - Lunch - Middle Eastern Fatoush Salad

Toss all ingredients for the hummus dip into a food processor. Tweak the dip’s consistency to your liking by adjusting the processor’s speed.

Daily Meal - Made With Love (part 1) - Breakfast - Yummy Granola, Sandy Boat

Some vegetables, such as celery, are an acquired taste and can be difficult to incorporate into a picky eater’s diet. Mask celery’s strong, earthy taste with natural peanut butter, raisins or chopped nuts.

Alkaline Inspiration: Salad In Seconds (part 2) - Citrus Seaweed salad

To make the Asian dressing, blitz in afood processor 1 tsp chopped lemongrass, 1 tsp chilli, 1/8 tsp black onion seed, 1 lime leaf, 2 tbsp olive oil, 1 tbsp tamari, 1/2 tsp coconut palm sugar, 1 slice root ginger, 1 sprig coriander, 1 tbsp sesame oil, 1 tbsp water, 1 tbsp water, 1/2 clove garlic.

Alkaline Inspiration: Salad In Seconds (part 1) - Quinoa, lemon kale, sesame beetroot salad

Pre-heat the oven to 180°/gas mark 4. Roast the beetroot for 45 minutes with one tbsp sunflower oil. Cook the quinoa as per the packet instructions, including the bouillon powder, then set aside.

Simple Slow Cooker Recipes (Part 6) - Slow-cooker lamb pot roast with almond and pomegranate

Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and ginger. Cook for 1 minute or until fragrant.

Simple Slow Cooker Recipes (Part 5) - Slow-cooker Middle Eastern chickpea stew

Place chickpeas, sweet potato, onion, carrot, apricots, dates, stock, tomatoes and seasoning in the bowl of a 5.5-litre slow cooker. Stir to combine.

Simple Slow Cooker Recipes (Part 4) - Slow-cooker jerk pork stew

Heat half the oil in a large non-stick frying pan over medium-high heat. Add pork. Cook, stirring occasionally, for 4 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.

Simple Slow Cooker Recipes (Part 3) - Slow-cooker beef daube

Heat half the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.

Simple Slow Cooker Recipes (Part 2) - Slow-cooker marsala-braised pork with chilli and prunes

Heat half the oil in a large frying pan over medium-high heat. Add pork. Cook, turning, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.

Simple Slow Cooker Recipes (Part 1) - Slow-cooker paprika chicken

Heat 2 teaspoons oil in a large, deep non-stick frying pan. Cook chicken, in batches, until browned all over. Transfer to the bowl of a 5.5-litre slow cooker.

Recipes - Spice Up Your Rice (Part 5) - Quinoa and broccolini fried rice

Heat a wok over high heat. Add oil. Swirl to coat. Add capsicum, celery and broccolini. Stir-fry for 2 to 3 minutes or until capsicum starts to soften. Add ginger, garlic and chilli. Stir-fry for 30 seconds or until fragrant.

Recipes - Spice Up Your Rice (Part 4) - Smoky vegetarian Spanish rice

Place rice, stock, 1 cup water and turmeric in a medium heavy-based saucepan over high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed. Remove from heat.

Recipes - Spice Up Your Rice (Part 3) - Warm Thai coconut and lemongrass salad

Place the onion, cucumber, sprouts, mint, coriander, lettuce and tomato in a large bowl. Add cooled rice. Toss gently to combine.

Recipes - Spice Up Your Rice (Part 2) - Spicy tomato and bean rice

Place rice, stock and tomato in a heavy-based saucepan over high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 12 to 15 minutes until liquid is almost absorbed and rice is tender.

Recipes - Spice Up Your Rice (Part 1) - Rice and lentil pilau

Add lentils. Stir to combine. Set aside, covered, for 5 minutes or until liquid is absorbed and rice is tender. Remove and discard cardamom pods and cinnamon stick.

Sweets Country Classics - Country Comfort (part 4) - Chocolate self-saucing pudding

Until butter has melted. Remove from heat. Transfer to a large, heatproof bowl. Cool for 5 minutes. Sift ﬂour and 2 tablespoons cocoa powder into bowl. Stir to combine. Stir in egg and chopped chocolate.

Sweets Country Classics - Country Comfort (part 3) - Madeira cake

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with baking paper, extending the paper 2cm from the edge on the long sides.

Sweets Country Classics - Country Comfort (part 2) - Apple and vanilla custard tea cake

Make Vanilla custard Combine custard powder and sugar in saucepan over medium heat. Gradually stir in milk until smooth. Cook, stirring, for 3 to 4 minutes or until mixture boils and thickens.

Sweets Country Classics - Country Comfort (part 1) - Rock cakes

Sift ﬂours and cinnamon into a large bowl. Stir in sugar. Using your ﬁngertips, rub butter into ﬂour mixture until the mixture resembles breadcrumbs. Stir in sultanas and mixed peel.

Kid-Friendly Vegie Patties And Sweet Pancakes (Part 5) - Buttermilk pancakes with caramelised pears

Combine ﬂour and sugar in a bowl. Make a well in the centre. Whisk buttermilk and egg in a jug. Pour buttermilk mixture into ﬂour mixture. Whisk until smooth. Stand for 10 minutes.

Kid-Friendly Vegie Patties And Sweet Pancakes (Part 4) - Lamington pancakes

Combine ﬂour, sugar and ¹⁄³ cup coconut in a bowl. Make a well in the centre. Whisk milk and egg in a jug. Pour milk mixture into ﬂour mixture. Whisk until smooth. Stand for 10 minutes.

Kid-Friendly Vegie Patties And Sweet Pancakes (Part 3) - Rainbow pikelets

Rainbow choc chips are tiny choc chips with a coloured coating. Find them in the cake decorating aisle of supermarkets. You could also use M&M’s Minis.

Kid-Friendly Vegie Patties And Sweet Pancakes (Part 2) - Banana and vanilla whole meal pancakes

Mash 1 banana in a bowl (you need ¹⁄³ cup mashed banana). Combine ﬂour and sugar in a bowl. Make a well in the centre. Whisk milk, egg, ½ cup yoghurt and mashed banana in a jug.

Kid-Friendly Vegie Patties And Sweet Pancakes (Part 1) - Gluten-free bubble and squeak patties

Use roughly mashed leftover potato from Gluten-free nachos recipe, or simply cook 1.5kg chopped, peeled desire potatoes and roughly mash.

Ripe For The Tasting (part 3) - Mixed Berry Granita

Combine sugar and 1 cup water in small saucepan. Heat over medium-high heat until sugar dissolves. Remove from heat and stir in maple syrup. Cool to room temperature, about 30 minutes. Add to blender with berries and lemon juice and puree until smooth.

Ripe For The Tasting (part 2) - Chocolate Berry Tart

Prepare crust: Whisk ﬂour, cocoa, sugar, baking powder, and 1⁄4 tsp salt in medium bowl. Using pastry cutter or 2 knives, cut in oil until mixture is crumbly