Order now for delivery Thursday 1st October, Greater CPT area

Medium Box Recipes 10/06/2020

Zingy Citrus Smoothie

Immune-boosting citrus ginger smoothie – get in.

  • Peel some clementines or oranges, divide them into segments and remove as much pith as possible. Peel and grate a knob of ginger.  
  • Add some yogurt to the blender – followed by your citrus, ginger, some ice and a tiny dash of salt. 
  • Blend well, until the citrus has turned into juice, and there are no chunks of ice left.
  • Sip, and start your day with a fresh burst of zingy Vitamin C.

CHEF'S TIP:

Add ground turmeric for immunity-boosting properties or a drizzle of honey/maple or dates for some sweetness.

 

Blueberry French Toast

The bruncher’s best friend – even better with homemade blueberry jam.

  • Put the blueberries and some sugar into a small pot and let that simmer on a low heat. Squish the berries with a spoon as they soften. 
  • When the berries are broken up but still chunky, take the pot off the heat and season further to taste. 
  • Beat 2 eggs, slowly add in a glug of milk and whisk well.  
  • Slice some bread into medium-thick slices.
  • Put the egg mixture into a shallow dish and soak the pieces of bread for about half a minute, turning to coat. 
  • Heat a pan on a medium heat with a drizzle of oil. Add the eggy bread and fry for a few minutes on each side until brown and crisp. 
  • Serve with homemade berry jam. Yum!

NUTRITIONAL BENEFIT:

Blueberries are the King of antioxidant-rich foods, due to their high content of flavonoids (particularly anthocyanins) in the skins. These flavonoids protect your body from free radicals that can cause damage to your cells.

 

Cheesy Mushroom Omelette with Tomato Salsa

All the morning favourites making an appearance here: cheese, eggs, mushrooms, garlic, parsley, tomatoes and onion!

  • Fry up some sliced mushroom with crushed garlic in butter until golden (take in those magical aromas).  
  • Whisk eggs with a small dash of water, and season. 
  • In a pan with a drizzle of oil, add the whisked eggs, cooked mushrooms, and some grated cheese. Cook until the base has firmed up but there is still some runny egg in the middle. Fold over the one side, making a moon shaped omelette – continue cooking until cooked through. 
  • In a bowl, combine some diced tomato, diced onion, chopped parsley, a drizzle of oil, and season.
  • Serve with the fresh tomato salsa and some buttered up toast. Hello breakfast of dreams!

CHEF'S TIP:

To amp up your veggie intake, sautéed leek and wilted spinach would be great in this omelette. 

 

Breakfast Burger

Because burgers are acceptable for breaky – beef mince patty, a fried egg, all the cheese, and mushrooms . Yum!

  • Roughly slice some mushrooms, grate some cheese. 
  • Fry your mushrooms until golden and crispy. 
  • Place the mince in a bowl and add lots of finely chopped fresh herbs, spring onion, and grated garlic. Mix until well combined and shape into pretty little patties. 
  • Place a pan over a medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking. Remove from the pan and let them rest for 2-4 minutes.
  • Slice open your rolls, and warm in the oven or toaster until lightly golden. 
  • Fry an egg in the pan to your preference – we recommend sunny side up, to start your day on a bright note.
  • Butter up your rolls. Add your cheese, mushrooms, beef patty and a fried egg. Smear on some of Leo’s Onion & Rosemary Jam, and enjoy!  

CHEF'S TIP:

For that creamy layer, add some sliced avo to your breakfast burger.

 

  

This week’s star of the Veggie Show is simply stunning on all levels. With an impressive Vitamin C and Vitamin A content and significant levels of other important minerals like iron and potassium, we’re sure this edible flower is going to knock your socks off. It’s also a winter crop, which means you can munch on it happily, knowing it’s in season right now.


There are a multitude of ways to cook the uniquely captivating romanesco broccoli  (If you didn't get this lovely veg in your box this week, we do apologise! You can substitute it with the broccoli or cauliflower that we packed in it's place. They are both part of the same family)  – and it's up to you to decide which one to go for. Break it up into florets and roast it for Seed & Circus’ warming winter salad recipe – or, you could roast it whole and make a classic romanesco-with-cheese-sauce. You could also turn it into steaks – yes, steaks! Whizz it up to make romanesco-rice, pickle it, or even snack on it raw. This Wonder Veg is as versatile as it is beautiful, and below are some ideas on how to make the most of your radical romanesco. 


Seed & Circus Root & Romanesco Salad

One of Seed & Circus’ favourite salads – perfect for Winter with all that roasted goodness. Delectable salad dressing made using Brew Kombucha Vinegar. 

  • Preheat your oven to 200°C. 
  • Roughly peel some beetroot, and slice into bite-sized pieces. Slice up your romanesco broccoli into pieces about twice the size of the beetroot. Spread evenly on a roasting tray with a little space in between the pieces. Toss with olive oil, season with salt and pepper. Roast for 20-25 minutes – until cooked but still crunchy. 
  • While your veg is in the oven, wash and dry some salad leaves. Place into your favourite (large) salad bowl.
  • To make your dressing, combine 100ml of good quality olive oil, 1 tsp dijon mustard, 1 tsp honey or maple, the juice of 1 lemon, 50ml Brew Kombucha Vinegar, and some salt and pepper. Whisk up and season to taste.
  • Finely slice some red onion into crescents. Use a very sharp knife and try to keep the width under 2mm. Chuck the onion into your salad dressing mixture – the acid in the dressing does two things here: it macerates the onion, almost 'cooking' it, which makes it sweeter and less zingy. It also pulls some of the onion flavour into the dressing, incorporating it all through your salad.
  • Rinse and roughly chop some parsley – add some to the dressing, and leave some for garnish. 
  • Very finely slice some radish. Then, toss some through the leaves, and leave some for garnish. 
  • Let the roasted veg cool for 5-10 minutes before assembling. Finally, combine everything, massaging the dressing through the salad to ensure an even coating. 
  • Finish off with the Seed & Circus seed sprinkle, coriander and radish, 

CHEF'S TIP:

Drying your salad leaves after washing them maximises the amount of dressing they soak up, enhancing flavour – crucial!

 

Whole Roasted Romanesco

With a lemon, garlic & herb marinade. 

  • Preheat the oven to 180°C. Place the romanesco head on a lined baking tray. 
  • To make the marinade: in a bowl, combine some spices of choice – we recommend some cumin, smoked paprika, cayenne pepper, grated garlic, chopped fresh herbs, lemon juice and zest, and some olive oil. Mix well to combine, and coat the entire romanesco in the marinade. Season with salt and pepper. 
  • Roast your romanesco head in the oven for 35-45 minutes, or until tender. 
  • Remove the tray from the oven, and garnish with some fresh parsley. Delish and nutrish.

CHEF'S TIP:

If it is browning too quickly, cover with tinfoil at the halfway mark. 

 

Romanesco Cheesy Gratin

Some things are hard to beat. 

  • Preheat the oven to 180°C.
  • Sauté some chopped onion, romanesco florets and chopped garlic in a pan until starting to soften but still crunchy. 
  • Make the creamy béchamel sauce in a pot by melting a knob of butter, and sprinkling in enough flour to make a thick paste. Cook until it smells biscuity. Whisk in some milk slowly until you have a decent amount of sauce. Simmer for a couple of minutes to thicken. Add in a handful of grated cheese. 
  • Transfer the sautéed veggies to an oven dish and drench them in béchamel sauce. Season well. 
  • In a food processor, blitz some bread, some thyme/rosemary and a drizzle of oil. Add a generous topcoat of herby breadcrumbs to the creamy veggies. 
  • Cook in the hot oven for 10-15 minutes until the breadcrumbs are golden and crunchy (keep an eye on it).

CHEF'S TIP:

Shred up some swissh chard, and add it to the béchamel sauce in the final few minutes. Blend to make a smooth green, nutrient dense bechamel. 

 

Romanesco Pesto Pasta

Loaded with nutrients and so much flavour – this pasta sauce is perfect for the whole family. 

  • Place a pan over medium heat with a drizzle of oil. When hot, add some diced onion and fry until soft and translucent. Add some grated garlic and fry for about a minute until fragrant. Turn up the heat, add some roughly chopped romanesco to the pan, and fry for 2-3 minutes. Pour in 200ml of vegetable stock. Pop on the lid and simmer for about 4-5 minutes until the romanesco is cooked through. Add some shredded spinach in the final minute to wilt. 
  • Place the contents of the pan in a blender. Add in some cheese (optional), fresh herbs, and toasted nuts of choice. 
  • Blend until smooth. Add in more water if required, and season with salt, pepper and lemon juice. 
  • When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
  • Toss the romanesco pesto through your cooked pasta and serve with some grated cheese on top.

CHEF'S TIP:

Try not overcook the romanesco, you want to keep that bright green colour for your sauce. 

 

Quick Pickled Broccoli

Pickling is addictive – it not only preserves the ingredient, but it also enhances the flavour and texture. 

  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice. Stir until sweetener is dissolved. 
  • Thinly slice the romanesco florets and put them into your pickling liquid. Store in the fridge overnight, or at least for 1-2 hours, before serving. 

CHEF'S TIP:

Perfect crunchy addition to a salad or burger! 

 


Flip your own burger. Add your own toppings. Own every bite. 


We suggest prepping and laying out everyone's favourite toppings and then getting creative with flavour and variety. Leo’s Onion & Rosemary Jam? Yes please. Your own D-I-Y pickles? For sure. All the sauces? Most definitely. Flavour, shape, and cook your beef patty until it’s your dream burger centrepiece – or why not try the crispy buttermilk-fried chicken burger recipe? Buttermilk is the natural byproduct of the production of your exquisite butter. It’s a wonderful reminder of how we can employ a closed-circuit approach to food, and avoid food waste. Heat up your Schoon Ciabattini until golden, and load them up with your favourite toppings – think flavour, colour, texture.


Enjoy your burgers with some sweet potato “French” fries, roast root wedges, or whatever sidekick you think compliments it best – and please, eat with your hands, it's what burgers were made for.


The Perfect Patty

The patty is the hero of the burger – and everyone’s hero is different (this is our hero).

  • Place the mince in a bowl and add lots of finely chopped fresh herbs, spring onion, and grated garlic. Mix until well combined and shape into patties. 
  • Place a pan over medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking. 
  • Remove from the pan and let them rest for 2-4 minutes before eating.

CHEF'S TIP:

You can add a sauce of choice to the patty mix – maybe a chilli sauce for some bite, you can also add an egg, breadcrumbs, or whatever else you like – there are no rules when it comes to burgers. 


Melt-in-the-Middle-Burger Patty

With an oozing cheese centre. Hello winter comfort!

  • In a bowl, combine the beef mince with some chopped herbs, grated garlic, 1 egg and some seasoning. Mix well to combine. Take one portion and spread it flat into a small circle, pat the middle to make a shallow well. Then, put a tablespoon of grated cheese on top and wrap the beef around and over the cheese to cover. Shape into a ball, then flatten slightly into a burger. Repeat with remaining mince and cheese. 
  • If you want to fry the burgers, place a pan over a medium-high heat with enough oil to cover the base. Fry on both sides until cooked through and golden.

CHEF'S TIP:

If you want to bake the burgers, bake them in a hot oven at 200°C for 15-20 minutes, until cooked through. 


Classic Royale with Cheese

Let’s not complicate things – keep it classic.

  • Peel and thinly slice some onion. Slice some tomato and get your green leaves ready. Slice up some cheese. Cut your buns in half. 
  • Place a pan over a medium-high heat with some oil. Cook your patties until golden and cooked to your liking. After you flip them, top with the sliced cheese, and let the cheese melt while the other side of the patties cook. 
  • Heat up your rolls in the oven or toaster until lightly toasted and heated through. Smear on some of Leo’s Onion & Rosemary Jam, or your choice of sauces – mayo, ketchup, hot sauce (whatever gets you going).
  • Top with the cheesy patty, and layer up as you wish – now take a bite. 

CHEF'S TIP:

Pickle the onion for 30 minutes in some vinegar and honey/sugar to take the edge off. 


Creamy Mushroom Sauce

Add a dollop of this to the classic Royale with Cheese for an indulgent creamy layer.

  • Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with some butter or oil. Panfry until soft. 
  • Mix some flour with a bit of water to make a paste. Add to the pan along with some milk, stir until well-combined and thickened. Season well. 

CHEF'S TIP:

If it is not thickening, cook it for longer and add a bit more flour.


Spicy Tuna Burger

Spicy marinated tuna with carrot pickle – fresh from the ocean and onto your plate. 

  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice. Stir until sweetener is dissolved. Ribbon a carrot with a vegetable peeler and add the ribbons to the pickling liquid.
  • Cut the tuna into cubes and marinate in some grated ginger and garlic, chilli sauce, soy sauce, lemon juice, and a sweetener of choice (OR hoisin sauce/sweet asian/asian stir fry sauce). 
  • Place a pan over a medium-high heat with some oil. Fry the tuna until golden on the outside but raw inside. 
  • Slice and heat the buns. Spread with some mayo. Then, top with your fried tuna, pickled carrot ribbons, some sliced spring onion and fresh herbs. 

CHEF'S TIP:

For added freshness: dress some fresh leaves with lemon juice and salt, and add to the burger. 


Buttermilk Fried Chicken Burger 

Crispy buttermilk fried chicken with crunchy pickled slaw, fresh avocado and mayonnaise in a Ciabatinni bun. 

  • Slice each chicken breast in half horizontally to make two thin, half chicken breast pieces. Place the chicken breasts into a bowl and cover with buttermilk and 1 tsp salt – leave to marinate in the fridge for at least 2 hours. 
  • To make the pickling liquid: add 1 cup water, ⅓ cup white wine vinegar, 2 tbsp. sugar or sweetener of choice. Stir until sweetener is dissolved. Add shredded red or green cabbage to the pickling liquid.
  • To make the coating: In a shallow dish combine flour with whatever seasoning you desire (we recommend paprika, cayenne pepper, garlic powder, salt and pepper). 
  • Fill half a pan with canola/sunflower oil and heat on the stove to 175°C. 
  • Remove the chicken breasts from the buttermilk and dredge in the seasoned flour, shaking off any excess.
  • Test the oil to make sure it has come to temperature by dropping a piece of bread into it – if correct, the bread will brown within 40 seconds. 
  • Cook the chicken, in batches, for 4-5 minutes, turning half way – until deep golden brown. Drain on kitchen paper and season with salt. 
  • Slice and heat the buns. Slice an avocado. Spread the buns with some mayo on both sides. Then, top with the crispy fried chicken, crunchy pickled slaw and fresh avocado.

CHEF'S TIP:

For extra juicy chicken leave to marinate overnight in the fridge. 


Leo’s French Burger Stack

Made with her Onion & Rosemary Jam, and a lot of love. 

  • Start by making some sweet potato “french” fries – recipe under ‘A Burger’s Buddy’. 
  • Finely chop half an onion and toss it in a hot pan with some olive oil.
  • In a bowl, mix the beef mince, some chopped parsley, some grated garlic, onions, and salt and pepper to your liking. Shape into patties and grill. When you flip it, add a slice of camembert on top.
  • Note from Léo: You’re following the recipe of a French girl, so fear not, you’re in capable hands: make that slice a little thicker please.
  • Heat up the burger buns in the oven for a few minutes.
  • You’re ready to build your burger: Open your jar of Léo’s Little Jars Onion & Rosemary Jam.
  • Note from Léo: What you’re looking at is a little jar full of love, created to make you (and anything cheesy) feel wonderful.
  • Spread a tablespoon of Onion & Rosemary Jam on your bun. Place a leaf of salad and 2 slices of tomato. Place your patty covered in melty camembert on top. Toss 3 leaves of rocket to add a bit of crispiness. Finish off with a little more Onion & Rosemary Jam. Close your bun. Serve with hot, crispy sweet potato fries. 
  • Bon appétit les petits.

CHEF'S TIP:

Now is a good time to check your wine levels. Very low? Thought so, fix it please. Merci


Leo’s Sweet Potato “French” Fries

A healthier version of the French staple. 

  • Cut your sweet potatoes into sticks.
  • Toss them in a bowl with a bit of cooking oil, half a tsp of garlic powder, and a tsp of paprika. Then, spread them out on a baking sheet and place into the preheated oven at 200°C. Bake for about 15 minutes. Then, flip and cook until the other side is nice and crispy, about 10 minutes.

CHEF'S TIP:

Sunflower or coconut oil will do. 

 

Cabbage & Carrot Slaw

Serve as a side or chuck into your burger – this quick, simple slaw is the perfect staple to use when you need some acidity to balance off a savoury dish.

  • Finely slice up some cabbage and radish. Grate up some carrots. Place into a bowl with some honey and vinegar (white, red or apple cider will do), toss to coat, and set aside to pickle for 20 minutes.
  • Add some mayo or yogurt for a creamy touch. Squeeze in some lemon juice, throw in some chilli, grated ginger, to kick it up a notch. Toss to coat and season well (to taste). 
  • Garnish with some chopped herbs, and enjoy! 

CHEF'S TIP:

For some added crunch, toast up some nuts or seeds, and sprinkle over. 

 

Roasted Root Wedges 

With a creamy garlic dressing. 

  • Cut your sweet potato/carrot into wedges, place on a tray with some rosemary/thyme sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast in the oven at 190°C for about 45 minutes until golden and soft. 
  • Mash up your softened garlic, and stir it through some mayo or yoghurt to make a creamy garlicky dressing. Season to taste. 

NUTRITIONAL BENEFIT:

Root veggies are rich in fibre – both soluble and insoluble. Soluble fibre dissolves in water (forming a gel) which is digested by bacteria, keeping the gut flora healthy. Insoluble fibre does not dissolve in water, and moves through the digestive system unchanged, acting as nature’s broomstick. 

 

Simple Side Salad

Your burger’s healthy side-kick.

  • Croutons: Preheat the oven to 220°C. Dice some bread into cubes. Peel and cut a clove of garlic in half and rub it all over the bread cubes. Toss with oil and roast until golden. Hot tip: Check and shake the tray often so the bread doesn't burn.
  • Dressing: Make your favourite salad dressing (show us what you got).
  • Layers: Choose your layers. Slice up some veggies of your choice – carrot, peppers, cabbage, radish, avo (or any other salad ingredients to make this a showstopper). 
  • Assemble: Toss the leaves, veggies, croutons/toasted nuts and seeds, and dressing together and serve up this crunchy salad from the stars.

CHEF'S TIP:

For a healthier crunch element, simply sprinkle over some of the Seed & Circus toasted seed sprinkle, to take your salad to new heights of decadence. 

 

Baked Beetroot Chips 

Perfectly crispy, easy to make, and nutritionally good for you.

  • Preheat the oven to 190°C. Thinly slice some whole beetroots into thin disks. Try to cut them as evenly as possible so that they curl a little once cut. This will ensure even baking and crispness, and good looks of course.
  • Place the disks onto a baking tray, drizzle with oil and season. Spread out the disks into a single layer.
  • Bake for 15-20 minutes, until slightly brown and crispy. Check at the 15 minute mark as they burn easily from there. 

CHEF'S TIP:

These are a tasty way to satisfy your snack craving while working from home.

 

In a [Good] Pickle

Great in salads, great on burgers – just great.

  • In a tupperware, add 250ml water, 80ml vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1-2 tbsp. of a sweetener of choice. Stir until dissolved. 
  • Add any thinly sliced veggies you’ve got - radish, carrot, cabbage, onion, cucumber.. the list goes on. Store in the fridge in an airtight container for a few hours. Drain, and add as you please. 

CHEF'S TIP:

The pickles will taste great after a few hours, but even better after a couple of days. 

 

Sweet Potato Croquettes with Herby Yoghurt

A delicious meeting of creamy textures and zesty flavour.

  • Peel and dice some sweet potato. Place your ‘tatos in a pot of water and bring to a simmer until soft. Drain and mash with a knob of butter and some seasoning. Add a handful of grated cheese (for that added winter indulgence). 
  • Once the mixture is cool enough to handle, roll into balls and leave in the fridge for a little while to firm up. 
  • Whisk 1 egg in a bowl with a teaspoon of water. Prepare three shallow dishes: one containing some flour (seasoned lightly), one containing the whisked egg, and one containing dried breadcrumbs. First, pass the ball through the flour, then through the egg, and lastly through the breadcrumbs. When passing through the crumb mixture, press it into each ball so that it sticks and coats evenly. Repeat this step with each little ball of deliciousness.
  • Fry in a pan of hot oil until golden and crispy. Rest on paper towel and season. 
  • Roughly chop some parsley – add to some yogurt with lemon juice, salt and a drizzle of olive oil. Mix well and season further to taste.

CHEF'S TIP:

To make some breadcrumbs, toast up some bread until lightly golden, let it cook, then pass it through a blender to make crumbs. 

 

Cheesy Mince-Stuffed Gem Squash

Baked gem squash stuffed with beef mince ragu and topped with oozy raclette cheese – are you drooling yet? 

  • Preheat the oven 180°C. Place a pan over a medium heat with a drizzle of oil. Fry some chopped onion and chopped carrot until soft. Add the beef mince, and cook until it starts to brown. In the final minute, add some chopped garlic and thyme leaves, or your herb of choice. 
  • Add a tin of chopped tomatoes and leave to simmer for 15 minutes. Taste to test and add salt, pepper and a sweetener of choice according to taste. 
  • Cut two gem squash in half and hollow out the seeds in the middle. Place on a baking tray with a drizzle of oil and season to taste. Bake for 10 minutes. 
  • Remove the gem squash halves from the oven and fill with the mince. Top with grated raclette cheese and put back in the oven for 5-10 minutes until the cheese has melted. Garnish with some fresh parsley. 

NUTRITIONAL BENEFIT: 

A surprisingly good source of vitamin A (stand aside Mr Carrot). Vitamin A is essential to the diet for fighting free radicals and for supporting the immune system, as well as keeping the eyes and skin healthy. 

 

Creamy Chicken & Mushroom Crumble

One of those classic winter combinations that’s great for the whole family. 

  • Preheat the oven to 180°C. In a hot pan with oil, fry some sliced mushroom until golden and soft. Remove from the pan. 
  • In the same pan, lower the heat and sauté some diced onion, grated garlic, and roughly chopped herbs. 
  • Add a tbsp of flour and mix with the buttery onions to form a roux. Cook for 1-2 minutes until it smells biscuity. Slowly whisk in enough milk for a decent amount of sauce. Allow to simmer for 3-5 minutes, to thicken. Add a handful of grated cheese, the cooked mushrooms and some sliced up chicken. Leave to simmer. 
  • To make the herby crumb: Blend up some bread, fresh chopped herbs, and a drizzle of oil until you get a nice herby breadcrumb mixture. 
  • Place the creamy mushroom chicken into an ovenproof dish. Scatter over the herby breadcrumbs. Bake in the oven until breadcrumbs are golden. 

CHEF'S TIP:

Serve with a fresh green salad or roasted veggies. 

 

Grilled Tuna with Charred Romanesco & Citrus Soy Dressing 

The oriental flavours in this dish really compliment the tuna and romanesco – you’ll want to make this one over and over again.

  • Fry some grated garlic and ginger in a pan until fragrant. Remove from the pan.
  • In a bowl, combine the garlic and ginger with some lemon juice, soy sauce, mirin (or any sweetener of your choice). 
  • Fry some roughly chopped romanesco on a high heat until charred but still crunchy. Season and set aside. 
  • Sear the tuna in a pan with a drizzle of oil – sear on all sides until cooked to your liking. Remove from the heat, and let it rest for a few minutes before slicing. Then, marinade the slices in the citrus soy dressing. 
  • Serve the citrus soy tuna on top of the charred romanesco and sprinkle over some Seed & Circus seed sprinkle and sliced spring onion. 

NUTRITIONAL BENEFIT: 

Tuna is not packed with protein and omegas, but it is an excellent source of Vitamin D. Most Vitamin D comes from the sun; only a few foods contain substantial levels of this micronutrient. On the days with less sun, tuna is an excellent (and delicious) alternative, giving your immune system a substantial boost.

 

Baked Dalewood Camembert 

With Leo’s Onion & Rosemary Jam. 

  • Preheat your oven to 180°C. 
  • Thinly slice up some bread – toss it through some oil, spread out on a tray, and bake in the oven until golden, shifting as it colours. 
  • Cut the camembert surface area with a knife – gently slash, going about a third of the way through the cheese (approximately 12 slits). Don't cut all the way through to the bottom and sides. 
  • Push some thinly sliced garlic shards and sprigs of rosemary/thyme into the cheese, one of each into each slit. 
  • Place the camembert into a small oven proof bowl (lid off). Pour over either a drizzle of white wine or olive oil (both optional, but encouraged). 
  • Bake for 15–20 minutes until the cheese is slightly puffed up, soft and golden brown.
  • Spoon out onto the toasts with some Leo’s Onion & Marmalade Jam. Drool.

CHEF'S TIP:

Serve as dessert, or as a snack at any time of day when it’s appropriate to have wine. 

 

Blueberry Flapjacks

Get the whole family involved with this tasty little number. 

  • Put the blueberries and some sugar into a small pot and let that simmer on a low heat. Squish the berries with a spoon as they soften into a jammy consistency. 
  • When the berries are broken up but still chunky, take the pot off the heat and season.
  • Sift 1 cup of flour, 2 tsp baking powder, ¼ tsp salt, and 4 tbsp sugar in a bowl. 
  • In a separate bowl mix 1 egg yolk (keeping the white in a separate bowl), 1 cup of milk, ½ tsp vanilla extract, and ¼ cup of canola oil. Add the dry ingredients and mix until smooth. 
  • Beat the egg white until a stiff peak forms and gently fold the egg white into the batter. Do not overmix as your batter will not be as fluffy. 
  • Use a ¼ cup to make 3 or 4 flapjacks in your pan (depending how big your pan is) and cook in melted butter for a few minutes on each side, or until golden brown. 
  • Serve with your very berry homemade jam! 

CHEF'S TIP:

For an added scrummy layer, drizzle over some honey/maple & yogurt. 

 

Quick Apple Crumble

A simple and delicious apple crumble that’s ready in just 40 minutes.

  • Preheat the oven to 180°C. Cut the apples into chunks and chuck the core into the compost. Toss through some lemon juice, a pinch of cinnamon, and sugar of your choice (coconut sugar/castor sugar/brown sugar)
  • For the crumble, combine oats with some butter. Add some chopped nuts of your choice, if you fancy. Use your fingers to evenly coat the oats and nuts in butter. Add a pinch of salt, a tablespoon of sugar and further pinch of cinnamon, nutmeg and mixed spice. Add raisins, almonds, pecans (always optional – the choice is yours).
  • Place the apples in a baking tray, and bake in the oven for 15 minutes. Remove from the oven and evenly top with the crumble. Return to the oven and bake for 10-15 minutes until the crumble is golden. If it needs to brown a little longer, that will just mean that it tastes better, so go for it.
  • Enjoy for brekkie or dessert! Works as a main course as well (nobody’s judging). 

NUTRITIONAL BENEFIT: 

Oats and apples are packed with so much fibre – whoever thought they could taste this good too? 

 

Zesty Sweet Citrus Cake 

To make the afternoon slump not so slumpy. 

  • For this recipe you will need: 2 cups flour, ½ teaspoon salt, 1 tsp baking powder, 1 cup sugar, ½ cup milk, ½ cup freshly squeezed orange/clementine juice and zest from 1 orange/clementine, ¼ cup neutral oil, ¼ cup melted butter, 3 eggs, and 1 teaspoon vanilla essence. 
  • Preheat the oven to 180°C. Grease and line a cake tin or a bread tin.
  • In a bowl, sift the flour, baking powder and salt together. 
  • In another bowl, beat together the butter, oil and sugar. Add the eggs one at a time, and beat until light and fluffy. 
  • Slowly add the milk, citrus juice, zest and vanilla, mix until combined. 
  • Add the dry ingredients to the wet mixture, and gently fold in – try not to over-beat the poor things. 
  • Pour the batter in the prepared tin. Bake in the oven for about 40-45 minutes. Pierce with a knife or skewer – if it comes out clear, it's ready. On completion, allow to cool. Then, dust with some icing sugar if you like. Delish!

CHEF'S TIP:

Fresh and easy afternoon tea delight, with a vitamin C boost for a healthier immune system.