MEXICAN  PIZZA  DIP

WARNING:  This dip is highly addictive!!!   Enjoy a plate with your loved ones today.
Ingredients
  • 2 large avocados, mashed
  • Lemon juice to taste
  • Cracked pepper to taste
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 packet taco seasoning
  • 1 can refried beans
  • Purple onion, finely chopped
  • Tomato, finely chopped
  • Grated cheese
  • Fresh herbs, finely chopped (chives or coriander are great)
  • Corn chips
​Method
  1. ​Mash avocados together with lemon juice and cracked pepper.
  2. In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
  3. Spread refried beans into a pie dish or flat plate.  Top with avocado then spread with taco seasoning mix.  Sprinkle with chopped onion and tomatoes.  Top with grated cheese and sprinkle with herbs.
  4. Serve with corn chips and enjoy.​
Hint
If you are in a rush, substitute the fresh avocados for shop-bought guacamole or avocado dip.

CHICKEN  LIVER  PATE

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Preparation + cooking time:  40 minutes
This recipe makes loads of pate ... you may wish to half the ingredients or make a full batch to share with your friends.
Ingredients
  • 3 eggs, hard-boiled
  • 350gm butter
  • 4 brown onions, peeled and quartered
  • 500gm chicken livers
  • 2 garlic cloves, crushed
  • 1 cup chopped mixed herbs (ie parsley, thyme, rosemary)
  • 2 tbsp brandy or port
  • 50gm butter, extra
  • Ground black pepper
  • Mini toasts or crackers to serve
Method
  1. Peel eggs and slice into quarters.
  2. Melt the butter in a large frying pan and cook onions for about 5 minutes, or until tender.
  3. Add chicken livers and garlic and cook for 10 minutes until livers are firm and cooked through.  Remove from heat and cool slightly.
  4. Place chicken liver mixture into a food processor together with the herbs, eggs, port or brandy and season with salt and pepper.  Process until smooth.
  5. Spoon mixture into a large dish or individual ramekins.  Melt extra butter in a small saucepan and pour over pate. Top with ground black pepper.  Cover and refrigerate until cold and firm.
  6. Serve with mini toasts or crackers.

Simple  Salmon  Spread

This spread is delicious served on toast with a drizzle of lemon juice and cracked pepper
Ingredients
  • 250gm block cream cheese, softened
  • 440gm can pink salmon, drained
  • 2 spring onions, finely chopped
  • 2 tsp chopped fresh herbs (dill, chives, parsley)
  • 2 tsp lemon juice
​Method
  1. Place all ingredients in a medium bowl and beat until well combined.
  2. Transfer to a serving dish and garnish with extra chopped herbs and a lemon wedge.

Naan  Bread

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Ingredients
  • 3 cups bread flour
  • 7gm sachet (2 teaspoons) dried yeast
  • 1 tsp salt
  • 1 tsp caster sugar
  • 3/4 cup warm water
  • 1/3 cup Greek yoghurt
  • 2 tbsp vegetable oil
  • 30gm ghee or butter, melted
  • Sesame seeds, toasted
Method
  1. Combine flour, yeast, salt and sugar in a large  bowl.  Mix in water, yoghurt and oil.  Transfer to a floured surface and knead for 5 minutes or until smooth.  Place dough in a greased bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
  2. Meanwhile, preheat oven to 250°C.  Preheat a pizza stone for 40 minutes. Punch down dough then divide into six portions.
  3. Roll each portion on a lightly floured surface into an oval shape, about 1/2 cm thick.  Spray both sides of dough with oil.
  4. Bake on pizza stone for 5 minutes or until puffed and light golden.  Brush with melted ghee (or butter) and top with sesame seeds.  Wrap in foil to keep warm. Repeat with the remaining dough.
  5. Enjoy with your favourite curry.

Corn and Avocado Salsa

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Ingredients
  • 4 corn cobs
  • 1 tbsp butter
  • 2 avocados, finely diced
  • 2 tbsp lime juice
  • 2 shallots, sliced
  • 1/4 cup coriander leaves, roughly chopped
  • cayenne pepper, to taste
Method
  1. Remove husks and silk from corn.  Place in microwave dish with butter.  Season with salt and pepper.  Cook on high for about 8 minutes until tender.  Cool then use a small sharp knife to cut the kernels from the cobs.
  2. Place avocado in a bowl.  Drizzle with lime juice and mix gently with fingers to coat.  Mix in corn kernels, spring onions and coriander.  Season with salt and cayenne pepper to taste.
  3. Serve as desired.

SMOKED salmon  spread

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Photo coming soon!
Ingredients
  • 250gm cream cheese, at room temperature
  • 1/4 cup sour cream
  • 2 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 150gm smoked salmon (or smoked trout), finely chopped
  • 1 bunch dill, finely chopped
  • Baguette to serve, sliced
Method
  1. Combine the cream cheese, sour cream, lemon juice and Worcestershire sauce.  Mix until smooth and creamy.
  2. Fold in the smoked salmon and dill.
  3. Place in a bowl and serve with slices of baguette.

Broad Bean and Feta Dip with toasted Pita Bread

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Photo coming soon!
Ingredients
  • 750gm frozen broad beans (frozen peas can also be used)
  • 150gm marinated feta in oil
  • 2 tbsp lemon juice
  • 1/4 cup chopped mint, plus extra to serve
  • 4 large pita bread
  • Cooking oil spray
  • 3 tsp olive oil
Method
  1. Cook broad beans in boiling salted water for about 5 minutes until just tender.  Drain and refresh under cold water.  Peel and discard skins.
  2. Drain feta, reserving 1/4 cup of the oil.  Process feta, reserved oil, broad beans and lemon juice in a food processor until a coarse paste forms.  Season with salt and pepper.  Add mint and pulse until just combined.  Cover with plastic wrap and refrigerate until required.
  3. Preheat oven to 200 degrees (180 fan forced).  Cut each pita bread into 12 triangles then place on a single layer on 2 large lined baking trays.  Lightly spray with oil.  Bake, turning once, for about 7 minutes until crisp and lightly browned.
  4. Drizzle dip with oil then top with extra mint.  Serve on a platter with pita crisps.

ROCKET PESTO, feta AND roasted capsicum BRUSCHETTA

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Photo coming soon!
Ingredients
  • 1 bunch rocket, washed and dried
  • ½ cup finely grated parmesan
  • 100gm toasted pine nuts
  • 2 garlic cloves, coarsely chopped
  • ½ cup olive oil
  • 4 red capsicums, quartered and deseeded
  • 10 slices ciabatta bread
  • 1 tbsp olive oil, extra
  • 200gm feta, crumbled
Method
  1. Place rocket, parmesan, pine nuts and garlic in a food processor and process until finely chopped.  While motor is running, gradually add the olive oil until well combined.  Season to taste.
  2. Prehat a grill on high.  Place the capsicums, skin side up under the grill for about 10 minutes until skin is charred and blistered.  Transfer to a sealable plastic bag and set aside for 10 minutes (this helps to lift the skin).  Peel the skin from the capsicums and cut the flesh into thin strips.
  3. Preheat a BBQ or chargrill on high.  Brush both sides of ciabatta with olive oil.  Cook the ciabatta on both sides for about 1 to 2 minutes or until lightly toasted.
  4. Spread the ciabatta with rocket pesto.  Top with capsicum and sprinkle with feta.
  5. Serve immediately on a platter.

rocket pesto, tomato and bocconcini bruschetta

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Photo coming soon!
Ingredients
  • 1 bunch rocket, washed and dried
  • ½ cup finely grated parmesan
  • 100gm toasted pine nuts
  • 2 garlic cloves, coarsely chopped
  • ½​ cup olive oil
  • 10 slices ciabatta bread
  • 1 tbsp olive oil, extra
  • 1 tub baby bocconcini, chopped
  • 1 punnet mixed cherry or grape tomatoes (yellow & red), chopped
  • Fresh basil to serve, chopped
Method
  1. Place rocket, parmesan, pine nuts and garlic in a food processor and process until finely chopped.  While motor is running, gradually add the olive oil until well combined.  Season to taste.
  2. Combine the tomatoes and bocconcini then season with salt and pepper.
  3. Preheat a BBQ or chargrill on high.  Brush both sides of ciabatta with olive oil.  Cook the ciabatta on both sides for about 1 to 2 minutes or until lightly toasted.
  4. Spread the ciabatta with rocket pesto.  Top with tomato and bocconcini and garnish with basil.
  5. Serve immediately on a platter.

BACON  and  CHEESE  COBB  LOAF

Not a dish for the health-conscious ... but very tasty!
Ingredients
  • 1 Cobb loaf
  • 300ml sour cream
  • 500gm grated tasty cheese
  • 3 shallots or spring onions, chopped
  • 3 rashers bacon, rind removed and chopped
Method
  1. Preheat oven to 180 degrees.  Line a tray with baking paper.
  2. Carefully remove the top and hollow out the Cobb loaf.  Retain the bread and chop into bite size pieces.
  3. Combine the sour cream, grated cheese, spring onions and bacon.  Fill the hollowed Cobb loaf with the bacon and cheese mixture.
  4. Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
  5. Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).

Rosemary  and  Sea  Salt  Foccacia

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Ingredients
  • 2 + 2/3 cups plain flour
  • 1 sachet Tandaco Dry Yeast (7gm)
  • 1 tsp salt
  • 1 cup warm water
  • 2 tbsp olive oil
  • 1 tbsp roughly chopped fresh Rosemary 
  • 1 tsp sea salt flakes
  • 1 tbsp olive oil, extra
​Method
  1. Combine plain flour, yeast and salt in a bowl. Add water and olive oil. Stir to combine and then bring together using your hands (or a mixer with dough hook if you have one).
  2. Turn dough onto a lightly floured surface and knead for around 5 minutes until smooth and elastic (same process if using a dough hook).
  3. Place dough in a large greased bowl. Cover with two layers of plastic wrap and keep in a warm place until the dough has doubled in size (approx 50 minutes).
  4. Preheat oven to 200 degrees. Brush a 30 x 25cm baking tray with olive oil.
  5. Punch dough down with your fist. Knead (or dough hook) for a further 2 minutes or until smooth and elastic.  Roll into a rectangle about 30 x 18cm and about 8mm thick. Transfer to greased oven tray. Brush with olive oil and stand for another 30 minutes or until doubled in height.
  6. Use your fingertips to make a dimpled pattern over the dough. Sprinkle with Rosemary and sea salt.  Drizzle with olive oil.
  7. Bake for about 20 minutes until golden and cooked through.  Serve and enjoy.