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November 26, 2019

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Springtime Almond Tart

INGREDIENTS

  • 1½ CUPS (240G) ALMONDS

  • 2 TABLESPOONS STORE-BOUGHT DUKKAH/ 1TABLESPOON SPICE MIX 

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL 

  • 1 EGG 

  • 2 BUNCHES (300G) BROCCOLINI &/OR ASPARAGUS, TRIMMED 

  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, EXTRA 

  • 1 TEASPOON DRIED CHILLI FLAKES 

  • 1 TEASPOON FINELY GRATED LEMON RIND 

  • 2 CLOVES GARLIC, CRUSHED 

  • SEA SALT AND CRACKED BLACK PEPPER 

  • 300G LABNE (YOGHURT CHEESE) OR STORE BROUGHT CASHEW CHEESE FOR DAIRY FREE

  • OPTIONAL HANDFUL CHOPPED ROASTED NUTS/ SEEDS

  • MICRO SPROUTS (EX BROCCOLI) TO SERVE

METHOD

  1. Preheat oven to 160°C (325°F). To make the almond base, place the almonds, dukkah, oil and egg in a food processor and process, scraping down the sides occasionally, for 3–4 minutes or until the mixture is fine and comes together. 

  2. Press into a lightly greased 22cm loose-based fluted tart tin and refrigerate for 20 minutes. Prick the base with a fork. Place on a large oven tray and cook for 15 minutes or until lightly golden. Set aside to cool. 

  3. Preheat a  char-grill pan over high heat. Place the broccolini, oil, chilli, lemon rind, garlic, salt and pepper in a large bowl and toss to coat. Cook the broccolini mixture, in batches, for 2 minutes, turning halfway. 

  4. To assemble the tart, carefully remove the base from the tin and spread with the labne/ cashew cheese. Top with the broccolini, optional roasted nuts/seeds and coriander to serve. Serves 4.

 

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