Mother s Day Recipe Book Welcome to the recipe book for all families. Whether it s breakfast, lunch or afternoon tea with your loved ones, we ve got you covered this Mother s Day! Featuring..the perfect Mother s Day cheesecake from Trish and Danielle Fuss Includes recipes from My Kitchen Rules Champion Bree May featuring G-Fresh Herbs and Spices
Turmeric Scrambled Eggs with Sautéed Greens Author: Bree May, Food According to Bree 8 extra-large free-range eggs ½ cup of thickened cream 1 tsp ground turmeric 40gms of butter 1 bunch of hearty greens (kale, chard, silverbeet, english spinach) leaves picked, washed well 2 whole spring onions, finely sliced 1 tbs fresh dill, finely chopped 1 tsp ground turmeric 2 tbs extra virgin olive oil 1 lemon, juiced Salt and white pepper 8 Buckwheat & Buttermilk pancakes to serve (2 per person) 1. Finely shred the leaves of the greens. 2. Heat a large sauté pan over a high heat and add the oil, spring onion, dill and turmeric. Cook stirring for a couple of minutes until the onions are softened and fragrant and then add the greens. Stir fry for another couple of minutes until just starting to wilt and then add the lemon juice. Season well and remove from the heat immediately. 3. Whisk together the eggs, cream and turmeric until mixed. Season the egg mix to taste with salt and white pepper, and stir again. 4. Heat a non-stick frypan over a medium/low heat and add the butter. Once it starts to melt add the egg mix to the pan. Leave for a minute or two to allow the egg to begin setting and then gently bring the eggs in from the sides, folding them over rather than stirring. Remove them from the heat immediately once they are just set but still moist. 5. Serve the turmeric eggs on the pancakes with the turmeric greens. Buckwheat & Buttermilk Pancakes Makes about 8 ½ cup buckwheat flour ½ cup self-raising flour 250mls buttermilk 1 extra-large free-range egg 1tbs melted butter ½ tsp bicarb-soda 1 tsp baking powder Pinch salt 1. Place all the pancake ingredients into a medium bowl in the order listed, then stir together well until they have made a smooth batter. 2. Heat a non-stick fry pan over a medium/low heat. Place a large spoonful of the batter into the pan and cook for 1-2 minutes until the surface has bubbled and the bottom is browned, carefully flip over the pancake and cook the other side for a further minute or two. Repeat until all the batter has been used.
Garlic and Roasted Cauliflower Spaghetti Aglio Olio Author: Bree May, Food According to Bree 375gms wholegrain spaghetti 1 small head of cauliflower 2 tbs olive oil 4 cloves of garlic, finely chopped (or 1 tbs garlic granules) ½ tsp chilli flakes 1/3 cup good quality extra virgin olive oil 1/3 cup firmly packed freshly grated parmesan Salt and white pepper Extra grated parmesan and flat leaf parsley to serve 1. Pre-heat your fan-forced oven to 200 c and line a large baking tray with greaseproof paper. 2. Break the cauliflower into large florets, roughly chop the cauliflower stems and place into a large bowl with the 2 tbs of oil. Season well and toss to evenly coat in the oil. 3. Place in a single layer on your prepared oven tray and cook for 30 minutes in your pre-heated oven. 4. Bring a large pot of salted water to the boil. Add the spaghetti and cook, stirring occasionally until al dente, approx. 8 minutes. 5. Drain the pasta, reserving 1/2 cup of pasta cooking water. 6. In a large fry pan, place the garlic, chilli flakes and the extra virgin olive oil. Turn on a medium/ high heat, and slowly bring up the temperature until the garlic starts to release its aroma about 5 minutes. 7. Add the cooked pasta and the reserved pasta water and season really well with salt and pepper. Cook for a further minute, then take off the heat and toss through the hot roasted cauliflower and grated parmesan. 8. Serve immediately with a grating of fresh parmesan and a scattering of flat leaf parsley.
Oregano Chicken and Tomato Tray Bake Author: Bree May, Food According to Bree 8 large chicken drumsticks 1 large red onion 500gms kipfler potatoes or other waxy variety 200gm punnet of cherry tomatoes 4 Garlic cloves 1 cup chicken stock 2 tbs dried oregano flakes 2 tbs tomato paste 2 tsp dijon mustard Salt and pepper Olive oil Flat leaf parsley and crusty bread to serve Purchase pink G-Fresh spices, herbs and seasonings at your local independent supermarket and support ABCR. We re finding a cure together! 1. Pre-heat your fan-forced oven to 200 c. 2. Cut the onion into wedges, leaving the heart and stem intact so they stay together. 3. Peel and chop the potatoes into 1 cm oblong discs. 4. Lay the onion wedges, potatoes, whole cherry tomatoes and peeled and halved garlic cloves in the base of an oven proof casserole dish. Season well. 5. Arrange the seasoned and oiled chicken drumsticks over the vegetables. 6. Mix together the stock, oregano, tomato paste and mustard in a small jug. Season well. Carefully pour the sauce around the chicken. 7. Bake uncovered for 1 hour. 8. Sprinkle over the flat leaf parsley and serve with crusty bread to mop up the juices.
Malteser Cheesecake Author: Trish Fuss 1 pkt chocolate ripple biscuits 75gm butter 2 x 250gm cream cheese ½ cup castor sugar 4 tbs malt powder 1 tsp vanilla essence 3 tsp gelatine 2 tbs cold water 1 cup of cream 1 250g pkt Maltesers (cut in half) (extra Maltesers for decorating) 1. Line a cake pan with baking paper. 2. Crush choc ripple biscuits in food processor and add the melted butter. Once mixed spread into the base of the pan and then place in fridge. 3. Place cream cheese, castor sugar and malt powder into a bowl and mix together with an electric beater. Then add the vanilla essence. 4. Mix the gelatine and water together, microwave for 10 seconds and then add to the mixture. 5. Add the cream and mix well. 6. Fold through the Maltesers and pour into the cake pan onto the biscuit base and place into the fridge to set. 7. Decorate with whipped cream and extra Maltesers.