kale and haloumi curry

Serves 6-8

3 tbsp rice bran oil
1 onion, finely chopped
4 cloves garlic, crushed
1 tbsp finely grated fresh ginger
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp Cayenne pepper
1/4 tsp ground cinnamon
1 tsp sea salt flakes
Freshly cracked black pepper
1 tbsp tomato paste
1 x 270g can coconut milk
2 cups vegetable stock
2 medium-sized potatoes, cubed (about 1.5cm size)
200g butternut pumpkin, cubed (about 1.5cm size)
200g cauliflower, cut into small pieces
2 vine tomatoes, roughly diced
12 stalks Tuscan kale, shredded
2 large handfuls baby spinach leaves
250g haloumi, cubed (about 1.5cm size)
Zest and juice from 1 large lime
Coriander leaves, to serve
Cooked basmati rice, to serve

Heat 2 tbsp oil in a medium-large sized, heavy-based saucepan over medium heat. Add onion and cook for 4-5 mins, stirring constantly, until onion is really dark and golden in colour (but not burnt - be careful!). Drop heat to low, add in garlic and ginger and cook, stirring, for 1 min. Add spices, stirring for 30 seconds until fragrant, then add tomato paste and stir well to combine.

Add coconut milk and vegetable stock, increase heat to medium-high and bring to the boil. Add salt and pepper. Drop heat to low and allow to simmer for 10 mins to let flavours develop. Add potato, pumpkin, cauliflower and tomato, turn heat back up to medium-high to allow curry to come to the boil, then drop heat down to low, pop a lid on the pan and allow to cook gently for around 20 mins or until veggies are soft.

Meanwhile, heat remaining 1 tbsp oil in a small frypan over medium-high heat. Add the haloumi to the pan and fry, stirring until golden and crispy (about 2 mins). Drain on paper towel.

To finish off the curry, remove from the heat. Stir through kale, pinach and lime zest and juice and allow to sit for 3 mins before serving to allow kale to wilt and just cook through. Stir through haloumi just before serving on top of rice. Top with coriander leaves.

keto sunshine cakes

Makes 4 mini cakes

150g turmeric macadamia meal (from sunshine mylk recipe)
150g almond meal
6 room temperature eggs, separated
150g erythritol
1 tbsp grated lemon zest
1 tbsp grated orange zest
Flaked almonds and confectioners erythritol**, to serve
Coconut oil, to grease tins

Grease and line four 15x8.5cm rectangular mini cake tins. Preheat oven to 180ºC (160ºC fan).

Combine turmeric macadamia meal and almond meal in a large bowl. Mix well.

In the bowl of a stand mixer combine egg yolks, erythritol and lemon and orange zest. Use a whisk attachment to whisk on high for 3-4 mins or until pale in colour and thick and creamy in consistency. Add macadamia and almond meal and fold through until just combined. At this stage the mixture will be quite dry, this is perfectly fine.

Transfer mixture to a large bowl. Thoroughly wash mixer bowl and attachment, add egg whites and whisk until stiff peaks form. Add egg whites in 3-4 batches, using a gently folding motion to incorporate each addition into the meal. The first addition will be quite dry so you may need to stir to loosen the meal, but try to be more light-handed with subsequent additions, being careful not to over mix.

One combined, divide the batter between the prepared tins, sprinkle tops with flaked almonds and bake 25-30 mins until the surface of the cakes is firm and dry to the touch. Remove cakes from oven and allow to sit in the tins for a further 20 mins to cool before transferring to a wire rack to cool completely. Serve dusted with confectioners erythritol to serve.

*erythritol is a keto-friendly sugar alcohol. Available in health food stores or online.
**to save buying another product, you can use icing sugar here (as the quantity is negligible) or skip dusting all together if preferred.

sunshine mylk

Makes 6 cups

400g raw, unsalted macadamia nuts
1 cup coconut flakes
4 tsp Simple Tribe Turmeric Latte blend
4 tbsp (80ml) MCT oil
1 tsp sea salt
Liquid stevia, to sweeten (optional)

Combine macadamia nuts and coconut flakes in a large, heatproof bowl. Pour enough boiling water over the top of the nuts to cover then allow to soak for 30 mins. Drain, reserving the solids only.

In a blender combine soaked nuts and coconut, latte blend, MCT oil and salt. Add 4 cups of filtered water. Blend 2-3 mins until very smooth. Strain through a fine sieve, reserving the milk. Spoon solids into a nut mylk bag (or in the centre of a clean Chux cloth), place over a bowl and squeeze out any excess liquid.*

Add liquid stevia, to taste. Transfer mylk to a clean jar and refrigerate up to 4 days. Lovely served gently warmed in milk frother.

*after squeezing the excess liquid from the solids, you can spread over a lined baking tray and bake in a 150ºC oven for 40-60 mins, stirring every 15 mins, until dry. Use this turmeric macadamia meal to make keto sunshine cakes recipe!

italian sausage and baked ricotta spaghetti

Serves 2

250g spelt spaghetti
60ml EVOO
4 Italian pork sausages, meat squeezed from skins and broken into small chunks
2 cloves garlic
1/2 tsp dried chilli flakes
Zest of 1/2 lemon
60g baby spinach (a pretty large handful)
Sea salt and freshly cracked black pepper

BAKED RICOTTA
500g firm ricotta
60ml EVOO
1 small red chilli, seeds removed, finely chopped
1 tbsp fresh thyme leaves
Zest of 1/2 lemon
Sea salt and freshly cracked black pepper

Begin by baking the baked ricotta. Line a sieve with muslin cloth (or clean Chux cloth) and place over a bowl.  Spoon the ricotta into the sieve and refrigerate at least two hours to strain the liquid.  Discard liquid.

Preheat oven to 190ºC (170ºC fan).  Press the strained ricotta firmly into a small, ovenproof dish.  Smooth the surface.

In a small bowl combine oil, chilli, thyme and lemon.  Season generously then spoon over the surface of the cheese.

Bake for 20 mins then reduce heat to 160ºC (140ºC fan) and bake for a further 30 mins until light golden then set aside to cool while you prepare the rest of the dish.

Cook spaghetti according to packet instructions. Drain, reserving 125ml pasta water.

Heat EVOO in a large frypan over medium heat. Add broken up sausage meat and fry 4-5 mins until browned. Add garlic, chilli flakes, lemon zest and baby spinach and fry until garlic becomes fragrant and the spinach has wilted.

Toss cooked spaghetti and reserved pasta water through the sausage mixture. Season generously before serving.

prawn, chicken and sweet corn siu mai

Makes 22
You will need a steamer basket for this recipe*

300g skinless chicken thigh, finely chopped
100g green prawn meat, finely chopped
2 tbsp cornflour
½ tbsp sea salt
½ tub (100g) Yumi’s Roasted Sweet Corn dip
1 tbsp finely chopped chives
1 tbsp soy sauce
Ground white pepper
22 wonton wrappers*
1 tbsp very finely diced carrot
Coriander leaves, to serve
Sesame oil and chilli oil, to serve

Combine chicken, prawn, cornflour and salt in a food processor and pulse until just combined (be careful not to overprocess, you want the meat to still be textured).  Transfer mixture to a bowl, add Yumi’s Roasted Sweet Corn dip, chives, soy sauce and a pinch of white pepper and stir to combine. 

Hold a wonton wrapper in your hand.  Spoon a tablespoon sized portion of the filling into the centre and fold the edges into the centre, leaving the top open (so the filling is exposed).  Repeat with remaining wonton wrappers.

In a large saucepan bring a small amount of water to the boil.  Line a steamer basket with baking paper and place the siu mai in the basket, 2cm apart (you may need to do this in 2-3 batches, depending on the size of your basket).  Sprinkle each dumpling with a little carrot.  Place the basket, with the lid on, into the saucepan, cover and steam for 8 mins until cooked through.

Serve topped with coriander and accompanied by sesame oil and chilli oil.

*steamer baskets and wonton wrappers are available from Asian supermarkets.

beetballs

Makes 60 meatballs

500g veal mince
500g pork mince
1 x tub Yumi’s Roasted Beetroot dip, 1 tbsp reserved to decorate
1 egg, lightly whisked
2 tbsp finely chopped dill
1 cup dried breadcrumbs (plus 1 cup to coat)
1 clove garlic, crushed
1 small brown onion, grated
Sea salt and freshly cracked black pepper
High smoke-point oil, to fry
Sour cream, to serve 

Combine both minces, beetroot dip, egg, dill, 1 cup breadcrumbs, garlic and onion and use clean hands to mix really well.  You want to keep massaging the meat until the mixture is pasty and no longer lumpy.  Season generously.

Roll tablespoon sized portions of the mixture into balls.  Roll in remaining breadcrumbs to coat.

Preheat oven to 180ºC (160ºC fan).  Line a baking tray with alfoil. 

Heat oil in a large frypan, in batches, fry meatballs 2-3 mins, gently shaking the pan to toss the meatballs, until meatballs are lightly browned.  Transfer to the baking tray and bake for 20 mins until cooked through.

Serve with sour cream swirled with reserved beetroot dip.

vegan quiche

Serves 6-8

 2 sheets vegan shortcrust pastry
1 tbsp olive oil
1 brown onion, peeled and finely chopped
1/3 red capsicum, finely diced
1 cup shredded chard leaves
8 Yumi’s Zucchini and Lentil Veggie Bites, sliced horizontally
Sea salt and freshly cracked black pepper 

FILLING
300g extra firm tofu
55g chickpea (besan) flour
¼ cup nutritional yeast flakes
1 tsp Kala Namak (Indian black salt)*
1 tsp ground turmeric
1 ¼ cups unsweetened almond milk
¼ cup chopped herbs (we used parsley and dill) 

Preheat oven to 200ºC (180ºC fan).

Line a 24cm tart tin with the pastry.  Arrange a sheet of baking paper on top, fill with pastry weights (you can also use raw rice to weigh the pastry down) and bake the shell for 15 mins.  Remove the weights and baking paper.

Heat oil in a large frypan over medium heat.  Add onion and sauté 2-3 mins until softened.  Season lightly with salt and pepper.  Add capsicum and sauté for a further 2 mins until soft.  Remove from heat, stir through the shredded chard.  Spoon evenly over the prepared shell.

Combine all filling ingredients (except herbs) in the bowl of a food processor and blend until smooth.  Stir through the chopped herbs then pour over the shell.  Press Yumi’s Zucchini and Lentil Veggie Bite halves gently into the filling then bake for 20-25 mins until set.  Serve warm with extra herbs.

 *Kala Namak is an unrefined mineral salt which lends an egg-like flavour to vegan dishes.  Available from good spice shops or online.

nachos with probiotic cheese sauce

Serves 6-8 as a snack

2 tbsp butter
2 tbsp plain flour
1 cup (250ml) natural kefir
1 ½ cups shredded Tasty cheese
2 tbsp taco seasoning blend (available from the Mexican section of supermarkets)
2 packets corn chips, halved cherry tomatoes, coriander and jalapeno slices, to serve

Heat butter and flour in a small saucepan over medium heat until the butter has melted and the mixture starts frothing.  Reduce heat to low, gradually add the kefir, whisking constantly, then once all the kefir has been added increase heat to medium and bring to a simmer. 

Remove from heat, add the cheese and stir until melted.  Season with the taco spices.

To serve, arrange the corn chips on a large plate.  Pour the warm cheese sauce over the top then decorate with cherry tomatoes, coriander leaves and jalapeno slices to serve.

kefir mac n cheese

Serves 6-8 as a side

500g elbow pasta
50g butter
50g plain flour
250ml full cream milk
750ml natural kefir
150g grated parmesan cheese
150g grated mixed cheeses (tasty, mozzarella etc).
2 middle rashers bacon, finely chopped (optional)
White pepper and sea salt flakes
1/3 cup panko breadcrumbs 

Preheat a fan forced oven to 200ºC.

Bring a large saucepan of water to the boil.  Once boiling, add pasta and cook for 3/4 of the recommended time on the pasta pack.  Drain and set aside.

Meanwhile, to make the sauce melt butter in a medium sized saucepan over medium heat.  Add flour, whisking well and allowing to cook for about 1 min before adding the milk, whisking until it is incorporated.  Add kefir, ¼ cup at a time, whisking well between each addition until all the kefir is incorporated and you have a smooth sauce.  Add the cheeses and stir well until cheese melts and sauce becomes oozy.  Season to taste with salt and white pepper then add the pasta and stir to coat.

Fry bacon in a small, non-stick frypan until crispy then stir through the pasta mixture.

 Spoon pasta mixture into a large, deep oven proof dish then sprinkle evenly with breadcrumbs and bake for 35-40 mins or until golden and crispy on top. 

borsch

Makes 3L

1/4 cup high-heat oil
2kg beef short ribs (bone in)
Salt
1.5 brown onions, halved and thinly sliced
2 tbsp sherry vinegar
4 beetroots, scrubbed well
2L chicken stock
1 tbsp Bonox (concentrated beef stock)
2 x 400g tins Mutti Polpa Finely Crushed Tomatoes
Salt and pepper
Sour cream and dill, to serve 

Heat a large stockpot over high heat.  Add oil.  Season ribs with salt then add to the pot and sear on all sides until dark brown (you may need to do this in 2 batches, depending on the size of your pot).  Remove ribs and reserve, pour any excess oil out of the pot.  Allow to cool slightly.

Add onions and cook over medium heat, add vinegar and gently scrape the solids from the bottom of the pan.  Cook onions until soft and caramelised.  Add beetroots, chicken stock, Bonox and 2L water to the pot.  Bring to the boil, reduce heat to a simmer then cook about an hour until beets are soft but still some resistance when a knife is poked in.

Remove the beets and reserve.  Add ribs and tomatoes, bring to the boil then reduce heat and simmer gently, uncovered, until the meat is super soft and falling off the bone (about 4-5 hours).

When the ribs are ready, remove them from the soup and set aside.  Allow soup to cool slightly before blending with the beetroot until very smooth.  Strain through a sieve to remove any lumps.  Season with salt and pepper to taste. 

Remove meat from bones and shred/cut to bite sized pieces.  Discard bones and fat.

Add meat back to the soup and cook for a further 5-10 mins until the meat is heated through.  Serve with a generous dollop of sour cream, cracked black pepper and dill.

asian noodle salad

Serves 8-10 as a side

2 x packets thin, fresh rice noodles
2 tbsp sesame oil
20 large green prawns, peeled (tail intact) and deveined
¼ small red cabbage, shredded
6 baby cucumbers, quartered
1 small carrot, grated
2 birdseye chillies, finely sliced (optional)
8 snow peas, shredded
2 spring onions, finely sliced
¼ cup each Thai basil, Vietnamese mint and coriander leaves
¼ cup toasted cashews
Salt and pepper 

DRESSING
1 tbsp soy sauce
1 tbsp fish sauce
½ tbsp sesame oil
Juice of 1 lime
1 tbsp caster sugar
½ tsp finely grated ginger 

Soak noodles in boiling water for 10 mins.  Drain, refresh in cold water, drain again and set aside.  Season prawns, toss in sesame oil and fry 2 mins until cooked through. 

Combine remaining salad ingredients, prawns and noodles in a large bowl.

To make dressing whisk together all ingredients.  Pour over the salad and toss well to coat.  Serve immediately.

mint slice ice-cream bars

Makes 10
You will need a 20cm square tin for this recipe                      

Melted butter, to grease tin
1 packet Malt-O-Milk biscuits
1L good-quality chocolate ice-cream, softened to room temperature
200g dark chocolate melts
Assorted mint chocolates, finely chopped, to decorate (we used Mint Patties, Peppermint Crisp and Mint Aero)

Brush the base and sides of the tin with butter then line with baking paper (ensure there is excess paper overhanging the sides to easily remove the slice).

Line the base of the tin with Malt-O-Milk biscuits (you may need to cut some to fit your tin). 

Spoon the softened ice cream on top of the biscuits and use a spatula to gently spread the ice cream to an even layer.  Top with remaining biscuits and freeze at least 4 hours until firm.

Use the excess baking paper to carefully lift the slice from the tin.  Use a large knife to cut the slice into individual rectangles, using the top biscuits as a guide.  Return rectangles to the freezer while you prepare the chocolate.

Place the chocolate melts into a microwave-safe container and microwave on high in 30 second bursts until melted.   

Working quickly, dip each rectangle a little into the chocolate, scraping off any excess, then sprinkle with your choice of mint chocolates to decorate.  Return to freezer until chocolate has set then serve.

pistachio, tahini and salted caramel ice-cream sandwiches

Makes 12

110g salted butter at room temperature
150g brown sugar
85g caster sugar
1 egg at room temperature
120ml tahini
120g wholemeal plain flour mixed with ½ tsp bicarb
16 Werther’s Original Chewy Toffees, roughly chopped
35g shelled pistachios, roughly chopped
Dried rose petals, to decorate
Sea salt flakes
Salted caramel ice-cream, to serve

In the bowl of a stand mixer combine butter, brown sugar and caster sugar.  Beat until pale and fluffy – about 4 mins.

Add egg and beat for a further 2 mins.

Add tahini and beat for a further minute.

Fold through the flour mixture with ½ tsp sea salt until just combined.

Fold through the toffee pieces and pistachios then transfer the dough to a large sheet of cling wrap, wrap to enclose and refrigerate for a minimum of 2 hours.

Preheat oven to 180ºC (160ºC fan).  Line 1 large baking trays with baking paper.

Spoon tablespoonful sized balls of the dough and roll into a balls.  Space out on the trays with about 5cm in between each ball.  Bake 10-12 mins until the edges become slightly golden.  Remove from oven, sprinkle with sea salt flakes and dried rose petals then allow to cool completely on the tray.

Spoon a generous scoop of ice-cream onto a cookie and top with another cookie to make a sandwich.  Repeat with remaining cookies and ice cream.

rice krispy donuts

Makes 12
You will need 2 x 6 hole donut tins for this recipe

5 cups mini marshmallows
5 cups Rice Bubbles
3 tbsp butter, plus extra to grease
Coloured chocolate melts, to decorate (available from Spotlight or cake decorating stores)
Assorted Dollar Sweets and The Creative Kitchen sprinkles, to decorate

Melt butter and marshmallows together in microwave, stirring with a spatula every 30 seconds.

Add Rice Bubble and mix well.  Grease the donut tins and divide mixture between the donut holes, gently pressing the mixture to compact.  Allow to harden at room temperature (don't refrigerate or they will go soggy!).

Carefully prise the “donuts” from the tins.  Melt the chocolate melts, transfer to a zip lock bag and make a small snip from one of the corners and use as a piping bag to drizzle chocolate over the donuts to decorate.  Decorate with sprinkles and allow chocolate to set before serving.

macadamia pesto

Makes enough for 8 pasta servings

250g macadamia nuts
200g semi-sundried tomatoes
60g parmesan cheese
2 cloves garlic, crushed
180ml neutral-tasting oil
2 large bunches of basil
Juice of ½ lemon (we grilled our lemon first!)
Salt and pepper

Combine macadamia nuts, tomatoes, parmesan, garlic, half of the oil, basil leaves and lemon juice in a food processor.  Season and blitz until a thick, chunky paste.  Add remaining oil, a little at a time, and process until the pesto reaches a consistency you are happy with.  Taste and re-season if desired.

Delicious as a dip, over freshly-cooked pasta, served with grilled meats or to flavour soups.

legit prawn toasts

Makes 24

300g green prawn meat, deveined, finely chopped
2 cloves garlic, crushed
2 tbsp chopped coriander
2 tbsp mild sweet chilli sauce
1 tbsp honey
3 tsp mango chutney
3 tbsp grated mozzarella
6 slices wholemeal bread
80ml neutral-tasting oil
3 tsp sesame seeds
Salt and pepper
Baby coriander leaves, to serve

Cut crusts from bread, cut each slice diagonally into 4 triangles and freeze for at least 3 hours until firm. 

Combine prawn meat, garlic, coriander, sauce, honey, chutney and mozzarella. 

Preheat oven to 180ºC (160ºC fan).

Place frozen bread triangles on 2 oven trays lined with baking paper.  Use a pastry brush to brush oil over the triangles, on both sides.  Top with prawn mixture then season and sprinkle with sesame seeds. 

Bake for 15-20 mins or until golden brown. Serve topped with baby coriander leaves.

breakfast virgin mary

Makes 1

Celery salt
Small wedge lime
Small wedge lemon
150ml tomato juice
30ml extra virgin olive oil
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
Freshly cracked black pepper
Sweet ground paprika
Ice 

TO GARNISH
Quail egg
1 slice streaky bacon, cut into quarters and fried
Celery leaf 

Run the lime around the rim of a tall glass.  Dip rim in celery salt.  Fill the glass with ice and set aside while you prepare the drink.

In a cocktail shaker combine juice from lime and lemon wedges, tomato juice, olive oil, Worcestershire sauce, Tabasco, and a pinch each of celery salt, black pepper and paprika.  Add 6 ice cubes, put the lid on tightly and shake well.

Pour into the prepared glass.  Skewer the quail egg and bacon strips and use to garnish the drink with celery leaf.

EVOO pisco sour

Makes 1

60ml Pisco liquor
22ml lime juice
22ml simple sugar syrup*
15ml extra virgin olive oil
1 egg white
8 ice cubes
Angostura Bitters and lime wheels, to serve 

Combine Pisco, lime juice, sugar syrup, olive oil and egg white in a cocktail shaker.  Shake vigorously to emulsify.  Add ice and shake for another minute to cool.

Strain into a glass then garnish with a dash or two of Angostura Bitters and lime wheels.

*to make simple sugar syrup heat equal weights of caster sugar and water in a saucepan and stir constantly over a medium heat until sugar dissolves.  Transfer to a sterilised container and refrigerate until chilled before using.

rosemary chocolate cheesecakes

Makes 6 single serve cheesecakes
You will need 6x11cm round loose bottom tart tins for this recipe
You will need to begin this recipe the day before

500ml cream
6 tbsp finely chopped rosemary
1 x 250g packet Arnott’s Choc Ripple biscuits
¾ cup mild olive oil
¼ tsp salt
500g cream cheese, softened
200g caster sugar
2 tsp gelatine dissolved in ¼ cup boiling water
200g dark choc, melted
Extra rosemary sprigs, to decorate 

The day before, pour cream into a small saucepan over low heat.  Bring to a simmer, remove from heat and put 4 tbsp of the rosemary into the cream and allow to infuse for 25 mins.  Stain through a fine sieve (discard solids) then refrigerate the cream for 4 hours to cool.

Grease tart tins lightly with olive oil.

In a food processor combine biscuits and rosemary, blitz until a fine crumb.  Add remaining olive oil and salt and blend until combined.  Divide mixture evenly between tart tins and press firmly into the bases. 

Clean food processor bowl then add cream cheese and sugar.  Blend until smooth.  Remove blade, stir through gelatine and melted chocolate.

Remove rosemary-infused cream from the fridge and whip until firm.  Spoon half the cream into the cheesecake batter, folding through gently until just combined.  Spoon evenly between the tart tins then refrigerate at least 6 hours to set.

Carefully remove cheesecakes from tins.  Serve with extra rosemary cream and a sprig of rosemary, to decorate.

vegan spanakopita

Serves 6

200g vegan feta (we used Damona Almond Feta), drained and oil reserved
½ brown onion, finely chopped
3 spring onions, thinly sliced
2 cloves garlic, finely chopped
½ tsp each ground cumin and allspice
250g silverbeet leaves (thick stems discarded), roughly chopped
100g kale leaves (thick stems discarded), roughly chopped
1 large handful chopped flat-leaf parsley
1 large handful chopped mint leaves
¼ cup chopped dill
2 tbsp chopped oregano
Finely grated zest from 1 lemon
¼ cup pine nuts, toasted
3 balls vegan bocconcini
6 sheets filo pastry

Heat 1 tbsp of the reserved oil in a large saucepan over medium heat. Add onion and fry 3-4 mins until soft but not browned. Add spring onions, garlic and spices and fry for a further minute.

Add silverbeet and kale leaves and fry, stirring regularly, until the leaves have wilted completely. Remove from heat, stir through the fresh herbs, lemon zest and pine nuts and allow the mixture to cool completely. Once the mixture has cooled, crumble up the vegan feta and bocconcini and gently toss through until combined.

Preheat oven to 180ºC (160ºC fan). Use remaining oil to grease a 20x30 rectangular baking tin. Lightly brush 1 sheet of filo pastry with oil, then drape over the tin, repeating with remaining filo. Spoon the silverbeet mixture over the top of the pastry then gently fold in the pastry edges, roughly crinkling around the edges of the tin.

Bake 30-40 mins until pastry is golden and crispy. Serve immediately.