Zucchini chips

Ingredients

• ¼ cup dry whole wheat breadcrumbs
• ¼ cup grated fresh Parmesan cheese
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• ¼ cup unsweetened almond milk (you could also use skim milk)
• 2½ cups (1/4-inch-thick) slices zucchini
• Cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
5. Bake for 30 minutes or until browned and crisped.
6. Enjoy!

5 minute Chili Lime Hommous

• 400g/14.1 oz tin chickpeas, drained and rinsed well
• 1/2 small clove garlic, peeled
• 4 tablespoons coriander oil* or 2 tablespoons oil and 1 tablespoon finely chopped coriander leaves
• 3 tablespoons sweet chilli sauce
• 3 tablespoons lime juice
• 1 tablespoon tahini
• 1/3 cup water
• Salt and pepper
  
  
  Mix together in food processor

Lemon Brownies

Lemony Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

Lamb, coconut and mango pilau

Ingredients:

1 tab oil
750g cubed lamb
2 garlic cloves
1 tab curry powder
1 tab massaman curry paste
cumin seeds
cardamon
salt
400 ml can coconut milk
1/2 cup sultanas
750 ml beef stock
400 g basmati rice
1 mango, peeled and chopped
mint or coriander
toasted almonds

Method:

1. Heat oil, brown lamb. Fry garlic, curry seasonings and spices until aromatic.

2. Add coconut milk, stock and sultanas, bring to boil. Cover and cook in 180 C oven or on stovetop for at least an hour.

3. Stir in the rice. cover and return to oven or stovetop for 30 mins.

4. Remove from heat. Stand for 10 mins. Stir through mango, mint and almonds. Serve.

White Gazpacho

Ingredients.

350g flaked almonds
425g sourdough bread, crust off, soak in water
5 cloves garlic, peeled
2 pinches salt – (Murray River Pink)
375ml extra virgin olive oil, blend with canola
150ml verjus
625g grapes (White Thompson Seedless)
375g cucumber, peeled (Telegraph Cucumber)

Method.

1. Blend almonds to a fine texture.

2. Add all ingredients and blend to a smooth paste.

3. Adjust seasoning and acidity with verjus and salt.

Yoghurt Marinade for Lamb

200g plain yoghurt

·        1 tsp ground cumin

·        1 tsp ground coriander

·        2 garlic cloves, crushed

·        1 lemon, rind finely grated, juiced

·        1/4 cup chopped fresh mint

·        1/4 cup chopped fresh coriander

·        Salt & ground black pepper, to taste

·        12 lamb cutlets, trimmed

Lemon and Honey Anzac Tart

Ingredients

300g Anzac biscuits

60g unsalted butter, melted

3 tbs honey, plus extra to serve

Finely grated zest of 2 lemons, plus 150ml strained lemon juice

395g can sweetened condensed milk

1/2 cup (125ml) pure (thin) cream

4 eggs

Thickened cream, to serve

Method

Step 1

Preheat the oven to 170°C.

Step 2

Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.

Step 3

Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.

Step 4

To serve, slice the tart and drizzle with thickened cream and extra honey.