Silverbeet soup

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Silverbeet soup

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Ingredients
  

  • 2 large silverbeet leaves, shredded and chopped
  • 1 large onion, diced
  • 2 rashers bacon, chopped
  • 2 garlic cloves, crushed
  • 2 garlic cloves, crushed
  • 1 tbs fresh oregano, chopped
  • 6 cup chicken stock
  • 2 tbs oil

Instructions
 

  • In a large saucepan, heat oil over low heat. Add bacon, garlic and onion. Cook 1 min
  • Add remaining ingredients. Cook over medium heat for 20 mins
  • Let cool a little.  Drain off 3/4 cup liquid
  • Blend soup. Stir in reserved stock

Sauteed silverbeet

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Sauteed silverbeet

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Ingredients
  

  • 2 tbs butter
  • 1 tbs lemon oil
  • 2 tbs white wine
  • 2 tsp mixed dried herbs
  • 6 large silverbeet leaves, shredded
  • salt and pepper to taste

Instructions
 

  • In a large pan, combine, butter, lemon oil, wine, herbs. Warm. Add silverbeet
  • Cook over low heat until wilted.  Toss mixture a few times while cooking

Silverbeet and prawn salad

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Silverbeet and prawn salad

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Course Salad

Ingredients
  

  • 2 large silverbeet leaves, shredded finely
  • 125 g baby mushrooms, sliced
  • 4 green shallots, chopped
  • 1 red pepper, cut in half and sliced
  • 1 cup cooked long rain rice
  • 500 g prawns, cooked
  • ½ cup chicken stock

Dressing

  • ⅓ cup olive oil
  • 2 tbs lime juice
  • 1 clove garlic, crushed

Instructions
 

Dressing

  • Place in a screw top jar. Shake to mix

Method

  • In a large frying pan, place silver beet and stock. Cook until wilted. Remove from heat
  • Add rice to pan,  to absorb  any remaining liquid. Remove from heat
  • In a large salad bowl combined all ingredients.   Add dressing and toss gently

Lettuce and herb green salad

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Lettuce and herb green salad

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Course Salad

Ingredients
  

  • 1 large iceberg or imperial lettuce, thickly sliced or torn butter lettuce
  • small handful of sweet marjoram, parsley and chives chopped
  • spring onion, finely chopped

Option

  • 2 tbs grated tasty cheese or blue vine cheese

Dressing

  • 2 tbs white vinegar
  • ½ tsp dijon mustard
  • 2 tbs lemon oil or olive oil
  • salt and pepper to taste

Instructions
 

  •  Place lettuce and herbs in a large bowl and toss to mix
  • In a smaller bowl mix vinegar, seasoning, mustard and oil
  • Pour dressing over lettuce and toss quickly. serve immediately, topped with cheese

Berry parfait

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Berry parfait

Use four tall parfait glasses
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Course Dessert

Ingredients
  

  • 1 cup cream, whipped to firm peak
  • ½ cup toasted almonds
  • ¼ cup toasted coconut
  • Maple syrup
  • Vanilla ice cream
  • 2 cup berries
  • ½ tsp orange rind
  • 2 tbs orange juice

Instructions
 

  • marinade 2 cups of berries with the half tsp orange rind and 2 tbs. orange juice, for 30 mins
  • Place a few marinated berries in the base of each glass
  • Add a scoop of ice cream
  • Add a few toasted almonds
  • Add some berries
  • Add some cream
  • Drizzle with a little maple syrup
    Continue to build in layers. Top with toasted coconut

Port wine jelly and berries

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Port wine jelly and berries

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Ingredients
  

  • 1 packet of port wine jelly
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup berries
  • 1 cup cake crumbs

Instructions
 

  • Mix a packet of port wine jelly with one cup boiling water and one cup of cold water
  • Divide jelly mixture into two bowls. Place one bowl in the fridge to cool and partly set
  • Fold in one cup of berries
  • Add one cup of cake crumbs to the other bowl of jelly.  Spread the mix in a shallow tray. Place in fridge to set
  • When cake jelly is set, spread the berry jelly on top. Return to fridge to set for a few hours. Serve with ice cream

Raspberry muffins

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Banana and yoghurt honey muffins

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Course Dessert
Servings 12 pieces

Ingredients
  

  • ½ cup wholemeal plain flour
  • ½ cup self raising flour
  • ⅓ cup brown sugar
  • ¼ tsp nutmeg
  • ½ cup oil Rice bran or grapeseed oil
  • ¼ cup milk
  • 3 eggs
  • 2 tbsp honey
  • 2 soft bananas Mashed
  • ½ cup yoghurt

Instructions
 

  • In a large bowl mix dry ingredients
  • In a medium bowl mix wet ingredients
  • Add wet mix to dry mix and fold in with a spoon. Don’t beat the mix, it will produce a dry mix
  • Gently fold in currants. Place a large spoonful in paper lined prepared muffin tin
  • Bake at moderate heat for 20 – 25 mins.  Remove from pan while hot. cool on cake rack
  • Cover with linen or cotton tea towels or prevent muffins from loosing moisture

Easy berry sauce

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Easy berry sauce

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Course sauce

Ingredients
  

  • 1 cup berries
  • 2 tbs honey
  • pinch cinnamon
  • 1 tsp butter
  • 1 tbs thick cream

Instructions
 

  • Place a frying pan over low to moderate heat
  • Place butter, cinnamon  and honey in pan. Stir
  •  Add berries. Stir gently to warm berries and to keep their shape
  • Take off heat and transfer to a bowl. Place in fridge for one hour
  • Fold in cream when ready to serve