Recipes
Yoghurt Flatbread
Yoghurt flatbread is a simple and versatile recipe made with flour, baking powder,, yoghurt, and oil. The flatbreads are moist, tender, and customizable with herbs and spices. Serve it with dips, use it as a base for pizzas or sandwiches, or enjoy it on its own as a snack. Makes 12 small flatbreads (saucer size) Even quantities of flour and yoghurt INGREDIENTS: 350g self raising flour (2 ¾ cups) 1 tsp baking powder 350g unsweetened yoghurt (1 ⅓ cups) 1 tbsp olive oil INSTRUCTIONS: In a bowl, combine the flour and baking powder Make a well in the centre and add the yoghurt and olive oil Using your hands, bring everything together to form a dough Dust a clean surface with flour and then knead the dough for a few minutes until it has come together nicely Divide the dough in half, then half again, until you have 12 even sized pieces Using your hands, roll each piece of dough in a ball then flatten. If you have a rolling pin, you can then use this to roll each piece of dough to about 2-3mm thickness Score each flatbread with a knife a few times Heat a pan over a high heat, once hot, cook each flatbread for 30 - 60 seconds on each side. Watch the heat so that they aren’t burning and you want them to start puffing up, cook through and have some brown spots on them. Repeat with all remaining flatbread To serve: Drizzle with some plain or garlic infused extra-virgin olive oil If you’d like a garlic butter, combine some garlic, parsley and butter, melt this and then brush on top of each flatbread once it is cooked NOTES: This recipe requires equal amounts of flour and yoghurt. This is why I have used the measures in grams. As not everyone has kitchen scales, I have also provided the cup measurements as close to the grams as possible. These are best eaten fresh but if you have leftovers, store in an airtight container and reheat in a frypan for 30 - 60 seconds before serving
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Smoked Paprika Pita Chips
These homemade pita chips are simple to make with one of the best spices, smoked paprika. They're perfect for serving at parties, as a crunchy addition to salads, or as a satisfying snack with your favourite dip. Serves 4 INGREDIENTS: 4 pita bread, rounds 1 tbsp smoked paprika 2 tbsp olive oil Sea salt, to taste INSTRUCTIONS: Preheat your oven to 180°C (350°F). Cut each pita bread round into 8 equal wedges. In a small bowl, combine the smoked paprika and olive oil to make a seasoning mixture. Brush both sides of each pita wedge with the smoked paprika and olive oil mixture. Ensure they are evenly coated. Place the seasoned pita wedges in a single layer on a baking sheet lined with baking paper. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the pita chips are golden brown and crispy. Remove the baked pita chips from the oven and sprinkle them with sea salt to taste while they are still warm. Allow the smoked paprika pita chips to cool slightly before serving. NOTES This recipe is really simple to scale, just consider it as one pita round per person. Then scale the recipe for how ever many people you want to serve.
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Afghan Biscuits
These biscuits have commonly been known as the Afghan in New Zealand. Best known from the Edmond's Cookery Book (first published in 1908!!) My Grandma was the one who taught me to make these delicious biscuits. They are simple, chocolatey and vastly popular. I have added a slight twist to these biscuits to boost the gut-loving fibre and enhance the chocolate flavour. Wholemeal flour and flakes instead of plain flour and cornflakes. Cacao powder instead of cocoa powder, and cinnamon to increase the chocolate flavour. Makes 12 INGREDIENTS: 150g unsalted butter, chopped 1/2 cup sugar 1 ¼ cups wholemeal flour ¼ cup cacao powder ½ tsp vanilla extract ½ tsp cinnamon 1½ cups bran flakes Chocolate icing 1 cup icing sugar 2 tbsp cacao powder Toasted walnut halves, to decorate INSTRUCTIONS: Preheat oven to 180°C and prepare a baking tray lined with baking paper Beat butter and sugar together until pale and fluffy. Add flour, cacao powder and mix well. Then add vanilla and cinnamon and stir to combine. Gently mix through the bran flakes Roll into tablespoons of biscuit mixture into balls and flatten slightly on the tray about 2cm apart Bake for 15 minutes Remove from the oven and set aside to cool on a wire rack before icing. Icing Whisk icing sugar and cacao powder with 2 tbsp water until combined. Spread icing over cooled biscuits and top each with half a walnut Allow icing to set before eating
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Turmeric Roasties
These Turmeric Roasties are a vibrant and flavorful twist on the classic roasted potatoes, with the warm spice of turmeric adding a beautiful golden colour and earthy flavor. Perfect as a side dish to any meal! Serves: 4Time: 10 minutes prep, 75 minutes cooking INGREDIENTS: 800g potatoes, washed and skin on 1 tablespoon olive oil 1 teaspoon ground turmeric Salt, to taste INSTRUCTIONS: Preheat your oven to 200°C (390°F). Cut the washed potatoes into even-sized chunks or wedges, keeping the skin on for extra texture and nutrients. In a large bowl, toss the potato pieces with olive oil, ground turmeric, and a generous sprinkle of salt. Make sure the potatoes are evenly coated. Spread the seasoned potatoes out in a single layer on a lined baking tray. Roast in the oven for 30 minutes. You'll know they're ready for the next step when they just start to turn golden. Remove the potatoes from the oven and squish them gently to increase the surface area of the potato - this helps more parts of it become crispy. Toss in a little olive oil and salt. Return the potatoes to the oven and roast for 40-45 minutes. Remove from the oven when the whole potato is golden and the edges are crispy. Once the potatoes are golden and crispy, remove them from the oven. Serve hot as a delicious side dish, seasoned with extra salt if needed.
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Rosemary and Walnut Scones
Delicately savoury with a nutty crunch, these rosemary and walnut scones are a fresh twist on a classic bake. Perfect served warm with butter, they make an easy addition to brunch or an afternoon platter. Servings = 12 scones INGREDIENTS: 2 cups self-raising flour, sifted (plain or wholemeal) 1 teaspoon of sea salt 50g butter, at room temperature, chopped 1/3 cup grated parmesan 1 clove garlic, crushed 2 tablespoons chopped walnuts 1 tablespoon chopped fresh rosemary 1 cup buttermilk Buttermilk, extra, to brush INSTRUCTIONS: Preheat oven to 180°C. Line a baking tray. with baking paper Combine the flour and salt in a bowl. Rub in butter until it resembles fine breadcrumbs. Stir in the parmesan, garlic, walnuts and rosemary Make a well in the mixture. Mix in buttermilk. Knead on a lightly floured surface until smooth. Shape the dough into a 2cm-thick square. Cut into 12 squares. Arrange the scones on the tray. Brush with buttermilk. Bake for 16-18 minutes or until golden and scones sound hollow when tapped on top. Serve plain, or toasted with a little butter
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Crispy Chorizo and Beans
Sautéed chorizo infuses the dish with a smoky, slightly spicy flavour, while tender green beans provide a satisfying crunch. Quick and easy to prepare, it's a deliciously simple dish that packs a punch of taste and texture Serves 4-6 INGREDIENTS: 1 tbsp olive oil 1 garlic clove, crushed 250g chorizo, sliced on an angle 280g beans, top and tailed, cut into 5cm pieces INSTRUCTIONS: Heat the olive oil in a fry pan over a medium heat, then add the garlic stirring until fragrant Turn the heat to medium-high and add the chorizo, tossing and stirring until all sides of the chorizo pieces are crispy Add the beans and cook until just tender Serve immediately NOTES: Serve with some rice and vegetables, or add to some cooked pasta with a tomato based pasta sauce.
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Roast Pumpkin Dip
Smooth, smoky, and full of autumn flavour, this roast pumpkin dip is a delicious twist on a classic hummus. Perfect for entertaining, it pairs beautifully with crackers, vegetable sticks, or warm flatbread. Serves 10 Prep time: 20 min Cook time: 30 min INGREDIENTS: 500g pumpkin diced 1 tbsp olive oil 1 tsp ground cumin 1 tsp ground smoked paprika 3 garlic cloves 1 can chickpeas (400g), drained 1-2 tbsp tahini 3 tbsp hot water 1 lemon, juiced 2 tbsp olive oil INSTRUCTIONS: Preheat oven to 200°C and prepare a roasting dish Toss the diced pumpkin with the olive oil, cumin and paprika Spread the pumpkin out across the roasting dish and scatter the garlic cloves Roast the pumpkin for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened. Place pumpkin, chickpeas, tahini and water into a blender or food processor and blend until smooth Add lemon juice slowly and blend, then add the olive oil and blend. Keep covered in the refrigerator until ready to serve
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Tamari Roasted Seed Mix
Crunchy, savoury, and full of goodness, this simple seed mix makes the perfect healthy snack or salad topper. Once you’ve made your own, you’ll always want a jar handy in the pantry. INGREDIENTS: ⅓ c sunflower seeds ⅓ c pumpkin seeds ¼ c flaxseed 1 tbsp chia seeds 1 tbsp sesame seeds 1 tbsp tamari 1 tbsp olive oil INSTRUCTIONS Preheat oven to 180°C and line a tray with baking paper Combine all the seeds into a medium bowl and then add tamari and olive oil. Stir well to combine and coat all the seeds. Spread the seeds out across the baking tray and roast for 8-10 minutes Stir half-way to brown evenly and prevent burning Remove from the oven, allow to cool and then transfer to clean glass jars to store in the cupboard.
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Simple Bruschetta
There are so many lovely combinations that you can enjoy with bruschetta, but this is the most simple - yet most flavoursome - combination. It is a classic. Fresh tomatoes, ripened by the sun, paired with good quality olive oil, garlic and fresh basil. Add a little salt to really bring out the flavours and you’ve got a beautifully fresh snack or light dinner. Makes 10 Time 20 mins INGREDIENTS: ½ french stick, cut into ten 2cm slices 250g tomatoes, whole or cherry tomatoes 1 garlic clove, crushed 5-8 large basil leaves, roughly torn Salt Extra Virgin Olive Oil IINSTRUCTIONS: Preheat the oven to 180°C and lay the sliced bread out on an oven tray, then brush both sides with olive oil and bake in the oven for 10-15 minutes until the bread is golden brown. While the bread is baking, chop the tomatoes finely into a bowl, add the garlic, basil and a little salt to taste. Once the bread is ready, set it out on a serving plate and allow to cool slightly. Spoon the tomato mix evenly across all of the bread and top with a drizzle of olive oil. RECIPE NOTES: This bruschetta is best eaten fresh. If you don’t think you will eat all of it in one serve, keep the bread in an air tight container to stay fresh and crispy and place the tomato mixture in an airtight container in the fridge. Tomatoes are best kept at room temperature as they can go a little gritty in the fridge, but the mix should be fine for a day if you’re making this in advance. Dietaries Dairy Free, Vegetarian, Vegan
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Crispy Roast Potatoes
Want the crispiest roast potatoes? This recipe is for you. The crispiest crunch of of these potatoes goes so well with the raspberry and salt. You can make this recipe for as many as you like. You will need a pot for boiling the potatoes, a roasting dish/tray and something to partially squish potatoes like a fish slice or spatula. Before you begin, work out how many people are going to be eating these crispy potatoes and decide on portion size. 150-200g per person can be a good guide for the amount of potatoes. Then add in a few extra for good luck INGREDIENTS: Potatoes Olive oil Rosemary, fresh or dried Salt INSTRUCTIONS: Pre-heat the oven to 180 degrees. Par-boil the potatoes Peel and cut the potatoes into even sized pieces Rinse them to get rid of any extra starch Place the potatoes in a large pot, cover with water and bring to the boil for 7 minutes Drain the potatoes into a colander and whilst they're cooling, toss the potatoes around to rough up the edges Toss the potatoes in olive oil and salt Roasting part 1 Spread the potatoes out across a roasting dish Roast in the oven for 30 minutes You'll know they're ready for the next step when they just start to turn golden Squish the potatoes Remove the potatoes from the oven after this first 30 minutes Squish them gently to increase the surface area of the potato - this helps more parts of it become crispy Toss in a little olive oil, rosemary and salt Keep roasting Return the potatoes to the oven and roast for 40-45 minutes Remove from the oven when the whole potato is golden and the edges are crispy
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Crispy Roast Chickpeas
Crispy, spicy, and seriously moreish, these roasted chickpeas make a perfect healthy snack or crunchy topping. They’re quick to make and add a delicious boost of flavour to just about anything. INGREDIENTS: 1 can chickpeas (400g) 1 tbsp olive oil ⅛ tsp cayenne pepper ½ tsp smoked paprika ½ tsp ground cumin Salt and pepper INSTRUCTIONS: Preheat the oven to 200C and line a baking tray Drain chickpeas* and give a little rinse under cold water and dry the chickpeas by laying out on paper towels In a bowl combine the chickpeas, oil, spices and salt and pepper. Give a good stir to combine Spread the chickpeas out across a baking tray and roast for 20-30 minutes until golden and crispy Store in an airtight container in the cupboard to keep the crisp Serving suggestions: Add as some crunch on top of soup Mix in with roast vegetables Use as your protein option in a salad bowl Eat as a morning or afternoon snack NOTES: Keep the chickpea liquid to the side If the chickpeas are not dry they will pop and explode in the oven
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