Fred's Fruit - One Stop Shopping in Australia

Fruit market in Australia | Deli | Flowers | Fruit and Vegetable | Recipe | Halal | Healthy Food | Pumpkin & Coconut Soup | Prawn & potato curry etc .( Shop Address 661-671 Smithfield Road Edensor Park NSW 2176, Australia)Telephone : [phone] Fax : 9610...

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Blueberry Swirl Ice Cream

Blueberry Swirl Ice Cream :

Ingredients

Equipment

You will need an electric mixer and a food processor for this recipe.

Ingredients

3 cups (750ml) Coles Brand Australian Thickened Cream

1 cup (250ml) milk

1 teaspoon vanilla bean paste

8 Coles Brand Australian Free Range Egg yolks

1 cup (220g) caster sugar

1 cup (150g) fresh blueberries

1/4 cup (55g) caster sugar, extra

Waffle cones, to serve

Method

Step 1 – Combine the cream, milk and vanilla in a large saucepan over medium heat. Bring to a simmer.

Step 2 – Use an electric mixer to beat egg yolks and sugar until thick and pale. Gradually stir in cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 10 mins or until custard coats the back of a spoon. Set aside for 10 mins to cool.

Step 3 – Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.

Step 4 – Meanwhile, combine the blueberries and extra sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the blueberries release their juices and the mixture thickens slightly. Set aside to cool completely.

Step 5 – Roughly break up ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the blueberry mixture. Gently swirl to create a marbled effect. Repeat with remaining ice-cream and blueberry mixture. Cover with foil and place in the freezer for 3 hours or until firm. Serve in waffle cones.

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Southern grits with spicy bacon and corn

Southern grits with spicy bacon and corn :

Ingredients

1 tablespoon rice bran oil

2 shortcut bacon rashers, trimmed, finely chopped

125g can corn kernels, drained well

1/4 teaspoon chilli powder

2 cups milk

1 cup instant polenta

1/3 cup grated cheddar cheese

Fresh flat-leaf parsley leaves, to serve

Method

Step 1 – Heat oil in a frying pan over medium heat. Add bacon and corn. Cook, stirring occasionally, for 10 minutes or until golden. Stir in chilli powder. Remove from heat.

Step 2 – Meanwhile, combine milk and 2 cups cold water in a heavy-based saucepan over medium-high heat. Bring to the boil. Gradually stir in polenta. Reduce heat to low. Simmer, stirring constantly, for 5 minutes or until thickened. Stir in cheddar. Season with salt and pepper.

Step 3 – Spoon polenta into a serving bowl. Top with bacon mixture and parsley. Serve immediately.

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Lemon oregano steak with stuffed roasted sweet potatoes

Lemon oregano steak with stuffed roasted sweet potatoes :

Ingredients

Equipment

Barbecue chargrill or chargrill pan

Ingredients

4 (120g each) beef scotch fillet steaks

2/3 cup lemon juice

1/2 cup fresh flat-leaf parsley, finely chopped

2 tablespoons fresh oregano leaves, chopped

1 1/2 cups caramelised onion, at room temperature

Oregano marinade

1/2 cup extra virgin olive oil

2 tablespoons lemon rind, finely grated

1 tablespoon dried oregano

4 garlic cloves, crushed

Stuffed roasted sweet potatoes

4 x 180g sweet potatoes

50g butter, softened

2 garlic cloves, crushed

100g baby spinach

1/3 cup sour cream

1 teaspoon sumac

Method

Step 1 – Make Oregano marinade: Place oil, lemon rind, oregano and garlic into a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.

Step 2 – Pour 1/2 the marinade into a shallow glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 1 hour (see Notes). Add lemon juice to remaining marinade in jar. Shake well to combine.

Step 3 – Meanwhile, make Stuffed roasted sweet potatoes; Preheat oven to 180°C/160°C fan-forced. Place sweet potatoes directly onto oven shelf. Bake for 1 hour or until tender when a skewer is inserted into them.

Step 4 – Place butter, garlic and spinach in a saucepan over high heat. Cook, stirring, for 1 to 2 minutes or until butter melts and spinach is just wilted. Keep warm.

Step 5 – Preheat a barbecue chargrill or chargrill pan on medium-high heat. Remove steak from fridge 5 minutes before cooking. Add parsley, oregano and caramelised onion to reserved marinade. Stir well to combine.

Step 6 – Chargrill steaks for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest, turning halfway through standing time.

Step 7 – Transfer potatoes to serving plates. Cut a slit lengthways into the top of each potato, being careful not to cut the whole way through. Spoon over spinach mixture. Top with sour cream and sprinkle with sumac. Serve steak with onion mixture and stuffed sweet potatoes.

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Mini fruit-mince cheesecakes

Mini fruit-mince cheesecakes :

Ingredients

200g digestive biscuits

120g unsalted butter, melted

250g cream cheese

200g creme fraiche

1/2 cup (75g) pure icing sugar

1 teaspoon vanilla extract

100ml thickened cream, whipped

1/2 cup sweetened dried cranberries (Craisins)

2 tablespoons brandy

410g jar fruit mince

Method

Step 1 – Line a 12-hole muffin pan with plastic wrap. Process the biscuits in a food processor to fine crumbs. Add butter and process until just combined. Press biscuit mixture into base and sides of prepared muffin holes, using a spoon to press down firmly. Place muffin pan in freezer while you make the filling.

Step 2 – Combine cream cheese, creme fraiche, sugar and vanilla in the bowl of an electric mixer and beat until smooth.

Step 3 – Fold in whipped cream using a metal spoon. Fill muffin pan with spoonfuls of filling. Freeze for a further 30 minutes.

Step 4 – Meanwhile, for topping, place cranberries and brandy in a saucepan over low heat. Heat gently over low heat for 2-3 minutes to plump fruit, then add mince and warm through for a further 3 minutes. Remove from the heat.

Step 5 – To serve, carefully remove cakes from pan and serve with fruit mince topping.

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Steak & kidney pie

Steak & kidney pie :

Ingredients

50g unsalted butter

2 tablespoons olive oil

2 onions, chopped

250g Swiss brown mushrooms

800g beef chuck steak, cut into 2cm cubes

200g veal or lamb kidneys (see note), trimmed, cut into 2cm cubes

2 tablespoons plain flour, seasoned

2 garlic cloves, chopped

330ml bottle stout (such as Guinness)

1 1/2 cups (375ml) Campbell’s Real Stock Beef

2 bay leaves

2 thyme sprigs, leaves picked, plus extra leaves to garnish

1 tablespoon tomato paste

2 tablespoons HP sauce (optional), plus extra to serve

2 tablespoons chopped flat-leaf parsley

375g block frozen puff pastry, thawed

1 egg, beaten

Method

Step 1 – Melt butter and 1 tablespoon oil in a flameproof casserole over medium heat. Cook onions, stirring, for 2-3 minutes. Add mushrooms and cook for 2 minutes or until softened. Remove onion mixture and set aside.

Step 2 – Add 1 tablespoon oil to pan. Toss kidneys in a little flour. Cook, turning, for 2-3 minutes to seal on all sides. Set aside.

Step 3 – Toss the beef in the remaining flour. In 2 batches, cook beef for 4-5 minutes until browned on all sides. Return kidney and onion to the pan. Add stout, bring to the boil, then reduce heat to low and simmer for 8-10 minutes until reduced by half.

Step 4 – Add stock, herbs, tomato paste and some salt and pepper, bring to the boil, then reduce heat to low. Partially cover and simmer for 1 1/2 hours, stirring occasionally, until the meat is tender.

Step 5 – Remove meat and vegetables with a slotted spoon, discarding bay leaves, then simmer sauce over medium heat for 5-6 minutes until reduced to about 1 1/2 cups. Stir in HP sauce and parsley, return meat and vegetables to pan, then allow to cool.

Step 6 – Preheat the oven to 200°C.

Step 7 – Roll out pastry on a floured surface until 5mm thick. Cut a 1cm strip of pastry that will fit around the rims of two 1-litre pie dishes. Use a pie dish as a template to cut pastry lids 1cm larger than the dishes.

Step 8 – Divide the pie mixture among dishes. Press pastry strips around pie dish rims and brush with water. Sit pastry lids on top and trim excess. Seal edges with a fork and brush with egg. Top with thyme sprigs, then bake for 25 minutes or until puffed and golden. Serve with HP sauce, if using.

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Butter chicken vol-au-vents

Butter chicken vol-au-vents :

Ingredients

Equipment

5cm and a 3.5cm round pastry cutters.

Ingredients

1 sheet Careme puff pastry, just thawed

2 teaspoons ghee

1/2 small brown onion, finely chopped

200g chicken thigh fillets, cut into 1cm cubes

1/4 cup butter chicken simmer sauce

1/2 teaspoon lemon juice

Coriander sprigs, to serve

Method

Step 1 – Preheat oven to 220C or 200C fan-forced.

Step 2 – Cut twenty 5cm rounds from pastry (return pastry to freezer if it becomes too soft to handle). Cut 3.5cm rounds from remaining pastry cercles. Lightly brush edges with water. Place external rounds on top of pastry cercles and place each stack in a 12 whole muffin pan (the muffin pan avoids the pastry tipping over too much). Use the pastry off cuts to make cheese puffs (place on another tray lined with baking paper. Brush with lightly beaten egg and sprinkle with grated cheddar and sesame seeds).

Step 3 – Bake vol-au-vent cases for 15 minutes, gently pushing back down centre with the rounded end of a wooden spoon and straightening pastry cases every 5 minutes, or until puffed and golden. Cool in pan.

Step 4 – Meanwhile, heat ghee in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chicken and cook for 5 minutes. Add simmer sauce and cook, stirring, for 3 minutes or until sauce thickens and chicken is cooked. Add juice and season.

Step 5 – Fill pastry cases with chicken mixture. Serve topped with coriander.

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Vietnamese spring rolls with nuoc cham

Vietnamese spring rolls with nuoc cham :

Ingredients

50g dried vermicelli noodles (see note)

350g pork mince

170g can crab meat, well-drained

3 garlic cloves, finely chopped

1/4 cup coriander leaves, finely chopped

3 green onions, thinly sliced

1 tablespoon fish sauce

1 tablespoon caster sugar

12 round (22cm) rice paper wrappers

1 eggwhite

vegetable or peanut oil, for deep-frying

nuoc cham sauce (see related recipe), iceberg lettuce leaves, mint and coriander, to serve

Method

Step 1 – Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Roughly chop.

Step 2 – Combine noodles, pork, crab, garlic, coriander, onions and fish sauce in a large bowl. Mix well.

Step 3 – Line a baking tray with a damp tea towel. Combine 2 cups warm water and sugar in a large, round, shallow dish. Dip 1 rice paper wrapper in water mixture for 5 seconds or until it starts to soften. Place on tea towel. Place 2 tablespoons pork mixture in a sausage shape along 1 end. Roll end over filling, then roll up wrapper tightly from 1 end to the other, folding sides in to enclose filling. Brush edge with eggwhite and press to seal. Repeat with remaining rice paper wrappers and pork mixture.

Step 4 – Preheat oven to 150°C. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel. Cook spring rolls, in batches, for 5 minutes or until crisp and light golden. Remove to wire rack. Keep warm in oven.

Step 5 – Serve with lettuce leaves, mint, coriander and nuoc cham sauce.

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Roast pumpkin and herb ricotta ravioli

Roast pumpkin and herb ricotta ravioli :

Ingredients

650g butternut pumpkin, peeled

olive oil cooking spray

pinch ground nutmeg

100g reduced-fat ricotta cheese

1/4 cup finely grated parmesan cheese

1/4 cup chopped fresh oregano leaves

1 quantity Fresh wholemeal pasta (see related recipe)

Creamy parmesan and oregano sauce

30g reduced-fat spread

2 tablespoons plain flour

1/2 cup reduced-fat milk

1 cup salt-reduced chicken stock

1 tablespoon chopped fresh oregano leaves

1 tablespoon finely grated parmesan cheese

pinch ground nutmeg

Method

Step 1 – Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Cut pumpkin into twenty-four 1cm-thick, 3cm squares. Place, in a single layer, on prepared tray. Spray with oil. Sprinkle with nutmeg. Roast for 15 minutes or until just tender.

Step 2 – Meanwhile, combine ricotta, parmesan and oregano in a bowl. Season with pepper.

Step 3 – Make pasta (see related recipe). Trim pasta sheets to make four 14cm x 42cm sheets. Place 1 pasta sheet on a lightly floured surface. Place half the pumpkin pieces in 2 rows at 4cm intervals on the pasta sheet, leaving a 2cm border around edges. Top each piece of pumpkin with 1 teaspoon ricotta mixture. Using a pastry brush, brush pasta sheet around the filling with water. Top with a pasta sheet. Press edges together to seal. Using a ravioli wheel or pizza cutter, cut between the filling to form squares. Repeat with remaining pasta sheets and filling to make 24 ravioli.

Step 4 – Cook ravioli, in 2 batches, in a saucepan of boiling salted water for 4 minutes or until tender. Carefully remove with a slotted spoon. Place in a heatproof bowl. Cover to keep warm.

Step 5 – Make sauce: Melt spread in a saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk and stock. Return to heat. Cook, stirring, for 4 to 5 minutes or until mixture boils and thickens. Add oregano, cheese and nutmeg. Season with pepper. Cook, stirring, for 1 to 2 minutes or until cheese has melted.

Step 6 – Add sauce to ravioli. Carefully stir to combine. Divide pasta between bowls. Serve.

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Pear Wontons With Ice-cream

Pear Wontons With Ice-cream :

Ingredients

55g (1/3 cup) finely chopped palm sugar

1 1/2 tablespoons sesame seeds

2 (about 400g) beurre bosc pears, peeled, cored, thinly sliced

2 teaspoons fresh lemon juice

16 fresh flour wonton wrappers

Vegetable oil, to deep-fry

Icing sugar mixture, to dust

Vanilla ice-cream, to serve

Method

Step 1 – Place the palm sugar, sesame seeds and pear in a wok over medium heat. Cook, stirring occasionally, for 6-8 minutes or until pear is tender and caramelised. Add lemon juice and cook, stirring, for 1 minute or until heated through. Transfer pear mixture to a heatproof bowl and set aside for 5 minutes to cool.

Step 2 – Place 8 wonton wrappers on a clean work surface. Spoon half the pear mixture evenly among the centres of the wonton wrappers. Use a pastry brush to brush the edges of the wonton wrappers with a little water. Pinch the edges together to enclose the filling and form a pouch. Repeat with the remaining wonton wrappers and pear mixture.

Step 3 – Add enough oil to a clean wok to reach a depth of 10cm. Heat to 180°C over medium heat (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Use a straining spoon to lower 4 wontons into the hot oil and deep-fry for 1-2 minutes or until golden brown.

Step 4 – Use the straining spoon to transfer the wontons to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining wontons, reheating oil between batches.

Step 5 – Dust the wontons with icing sugar and serve immediately with vanilla ice-cream, if desired.

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Honey Sesame Chicken With Snow Peas

Honey Sesame Chicken With Snow Peas :

Ingredients

1/4 cup honey

2 tablespoons shao hsing (Chinese cooking wine, see note)

3cm piece fresh ginger, finely grated

1 tablespoon oyster sauce

1/4 teaspoon sesame oil

500g chicken thigh fillets, trimmed, cut into 2cm pieces

150g snow peas, trimmed

2 tablespoons vegetable oil

2 tablespoons sesame seeds

1 tablespoon soy sauce

Snow pea tendrils, to serve (optional)

Steamed SunRice Jasmine Fragrant Rice, to serve

Method

Step 1 – Combine honey, wine, ginger, oyster sauce and sesame oil in a glass or ceramic bowl. Add chicken. Stir to coat. Cover and refrigerate for 1 hour, if time permits. Slice snow peas in half, diagonally.

Step 2 – Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add a third of the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Cover. Repeat twice with more oil and chicken. Carefully clean wok with paper towel.

Step 3 – Add remaining oil to wok over high heat. Swirl to coat. Add snow peas. Stir-fry for 1 minute or until bright green. Return chicken to wok. Add sesame seeds and soy sauce. Stir-fry for 1 minute or until heated through. Top with snow pea tendrils (if using) and serve with rice.

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Asian style fish and sesame salt chips

Asian style fish and sesame salt chips  :

Ingredients

2 x 200g skinless salmon fillets, pin-boned, cut into 1.5cm-thick strips

1/3 cup (80ml) soy sauce

1 cup (150g) plain flour, sifted

330ml bottle Japanese beer (we used Asahi)

2 teaspoons chilli flakes

1/4 cup coriander leaves, finely chopped, plus extra leaves to serve

1 tablespoon black sesame seeds, toasted

1 tablespoon white sesame seeds, toasted

Sunflower oil, to deep-fry

750g packet shop-bought frozen chips

2 tablespoons rice wine vinegar

Method

Step 1 – Place salmon in a bowl with 2 tablespoons soy sauce and toss to combine, then set aside to marinate while you prepare the batter.

Step 2 – Place the flour in a bowl. Whisk in the beer and stir in the chilli flakes and chopped coriander. Stand for 10 minutes.

Step 3 – In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.

Step 4 – Half-fill a large saucepan with sunflower oil and heat to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough).

Step 5 – Pat the salmon dry on paper towel. In batches, dip the salmon in the batter, allowing excess to drip back into bowl, and deep-fry for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.

Step 6 – Deep-fry the chips according to the packet instructions. Drain on paper towel, then toss with the sesame salt.

Step 7 – Mix vinegar and remaining 2 tablespoons soy sauce in a small bowl. Serve fish and chips with dipping sauce and extra coriander.

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Garlic-sesame crumbed chicken with mango salad

Garlic-sesame crumbed chicken with mango salad :

Ingredients

90g (1 cup) dried breadcrumbs

2 tablespoons sesame seeds

2 eggs, lightly whisked

1 tablespoon chopped fresh coriander

1 teaspoon soy sauce

1 small garlic clove, crushed

75g (1/2 cup) plain flour

500g chicken tenderloins

Peanut oil, to shallow-fry

140g (4 cups) baby spinach leaves

1 ripe mango, cheeks removed, peeled, cut into 2cm pieces

65g (1/2 cup) South Cape Marinated Feta, crumbled

1/2 small red onion, finely sliced

Method

Step 1 – Combine the breadcrumbs and sesame seeds on a plate. Combine the egg, coriander, soy sauce and garlic in a shallow bowl. Place the flour on a plate and season with salt and pepper.

Step 2 – Dip chicken pieces, 1 at a time, in flour. Shake off excess. Dip in egg mixture,then in the breadcrumb mixture, pressing firmly to coat. Place on a large plate.

Step 3 – Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook half the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining chicken.

Step 4 – Combine the spinach, mango, feta and onion in a bowl. Serve with the chicken.

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Moroccan Lamb And Olive Tagine

Moroccan Lamb And Olive Tagine :

Ingredients

1/4 cup olive oil

1 brown onion, halved, sliced

2 garlic cloves, finely chopped

1 teaspoon paprika

1 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/4 teaspoon chilli powder

1/4 teaspoon ground ginger

150g diced lamb

1 teaspoon vegetable stock powder

5 medium tomatoes, cut into quarters

800g orange sweet potato, peeled, sliced

400g can chickpeas, drained, rinsed

1 medium lemon, thickly sliced

1/2 cup green Sicilian olives

1 tablespoon honey

Couscous, to serve

Method

Step 1 – Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.

Step 2 – Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.

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Baked Falafel With Roasted Eggplant Salad

Baked Falafel With Roasted Eggplant Salad​ :

Ingredients

165g (3/4 cup) dried chickpeas

1 small brown onion, halved, finely chopped

2 garlic cloves, crushed

1/3 cup firmly packed fresh continental parsley leaves

1/3 cup firmly packed fresh coriander leaves

2 teaspoons finely grated lemon rind

1 teaspoon fresh lemon juice

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon baking powder

1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces

3 ripe egg tomatoes, each tomato cut into 6 wedges

Olive oil spray

1 bunch rocket, ends trimmed, washed, dried, leaves torn

1 small red onion, halved, thinly sliced

1/4 cup fresh mint leaves

1/4 teaspoon sumac

130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)

Freshly ground black pepper

Method

Step 1 – Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

Step 2 – Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

Step 3 – Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

Step 4 – Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

Step 5 – Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

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Spinach & red lentil soup

Spinach & red lentil soup :

Ingredients

2 teaspoons olive oil

1 small brown onion, halved, finely chopped

2 garlic cloves, crushed

1 tablespoon tomato paste

1.25L (5 cups) Campbell’s Real Stock Vegetable

420g (2 cups) red lentils, rinsed

1 bunch English spinach, ends trimmed, washed, dried, coarsely chopped

2 tablespoons fresh lemon juice

Freshly ground black pepper

4 white bread rolls, to serve

Method

Step 1 – Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and tomato paste and cook, stirring, for 30 seconds or until aromatic.

Step 2 – Add the stock and lentils to the pan. Bring to the boil. Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes or until lentils are very soft.

Step 3 – Add spinach to lentil mixture and cook for 1-2 minutes or until spinach wilts. Stir in lemon juice. Taste and season with pepper. Ladle soup among bowls and serve with bread rolls.

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Mediterranean Hot Dogs

Mediterranean Hot Dogs​ :

Ingredients

4 (about 335g) good-quality lean beef sausages (Peppercorn Gourmet Meats brand)

70g (1/4 cup) low-fat natural yoghurt

2 teaspoons fresh lemon juice

1 tablespoon finely chopped fresh mint

Salt & freshly ground black pepper

1 large baguette (French breadstick), to serve

2 tablespoons bought reduced-fat hummus

8 baby cos leaves, washed, dried

45g (1/4 cup) drained semi-dried tomatoes, drained on paper towel

Method

Step 1 – Preheat a barbecue grill or chargrill pan on medium. Cook sausages on preheated grill, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.

Step 2 – Meanwhile, combine the yoghurt, lemon juice and mint in a small bowl. Taste and season with salt and pepper.

Step 3 – Use a large serrated knife to cut the baguette crossways into 4 equal portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with hummus. Divide the lettuce, sausages and semi-dried tomatoes among the baguettes. Top with yoghurt mixture and serve immediately.

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Three Dips

Three Dips :

Ingredients

Toasted pita or lavash flatbread, to serve

Beetroot, horseradish & dill dip

1 large (about 250g) beetroot, stems trimmed, washed

25g (1/3 cup) fresh breadcrumbs (made from day-old bread)

60ml (1/4 cup) extra virgin olive oil

1 garlic clove, finely chopped

2 tablespoons finely chopped fresh dill

1 tablespoon horseradish cream

Salt & freshly ground black pepper

Carrot, orange & cumin dip

3 small (about 500g) carrots, peeled, finely chopped

2 tablespoons extra virgin olive oil

1 brown onion, halved, finely chopped

1 garlic clove, finely chopped

1 teaspoon ground cumin

60ml (1/4 cup) fresh orange juice

Salt & freshly ground black pepper

Broad bean & parmesan dip

250g frozen broad beans, thawed, skins removed

60ml (1/4 cup) extra virgin olive oil

1 garlic clove, finely chopped

1 tablespoon fresh lemon juice

Salt & freshly ground black pepper

50g parmesan, finely grated

Method

Step 1 – To make beetroot, horseradish & dill dip: cook beetroot in a saucepan of salted boiling water for 1 hour or until tender. Set aside in cooking liquid for 30 minutes to cool. Drain, reserving 2 tablespoons of cooking liquid. Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place the beetroot, breadcrumbs, oil, garlic, dill, horseradish and reserved cooking liquid in the jug of a blender and blend until smooth. Taste and season with salt and pepper.

Step 2 – Meanwhile: to make carrot, orange & cumin dip: place carrot in a steamer over a saucepan of simmering water. Steam, covered, for 15-20 minutes or until tender. Remove from heat. Heat the oil in a frying pan over medium heat. Add the onion, garlic and cumin and cook, stirring, for 5 minutes or until onion softens. Place carrot, onion mixture and orange juice in the jug of a blender and blend until smooth. Season with salt and pepper. Set aside for 15 minutes to cool.

Step 3 – To make the broad bean & parmesan dip: cook the broad beans in a saucepan of salted boiling water for 3 minutes or until tender. Drain well. Place the broad beans, oil, garlic and lemon juice in the jug of a blender and blend until smooth. Taste and season with salt and pepper. Transfer to a bowl. Add parmesan and stir to combine. Set aside for 15 minutes to cool. Transfer dips to serving bowls and serve with bread.

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