MEXICAN PIZZA DIP
WARNING: This dip is highly addictive!!! Enjoy a plate with your loved ones today.
Ingredients
If you are in a rush, substitute the fresh avocados for shop-bought guacamole or avocado dip.
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
- Mash avocados together with lemon juice and cracked pepper.
- In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
- 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.
- Serve with corn chips and enjoy.
If you are in a rush, substitute the fresh avocados for shop-bought guacamole or avocado dip.
CHICKEN LIVER PATE

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
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
- Peel eggs and slice into quarters.
- Melt the butter in a large frying pan and cook onions for about 5 minutes, or until tender.
- Add chicken livers and garlic and cook for 10 minutes until livers are firm and cooked through. Remove from heat and cool slightly.
- 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.
- 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.
- 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
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Naan Bread

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
- 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.
- Meanwhile, preheat oven to 250°C. Preheat a pizza stone for 40 minutes. Punch down dough then divide into six portions.
- Roll each portion on a lightly floured surface into an oval shape, about 1/2 cm thick. Spray both sides of dough with oil.
- 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.
- Enjoy with your favourite curry.
Corn and Avocado Salsa

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
- 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.
- 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.
- Serve as desired.
SMOKED salmon spread

Photo coming soon!
Ingredients
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
- Combine the cream cheese, sour cream, lemon juice and Worcestershire sauce. Mix until smooth and creamy.
- Fold in the smoked salmon and dill.
- Place in a bowl and serve with slices of baguette.
Broad Bean and Feta Dip with toasted Pita Bread

Photo coming soon!
Ingredients
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
- Cook broad beans in boiling salted water for about 5 minutes until just tender. Drain and refresh under cold water. Peel and discard skins.
- 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.
- 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.
- Drizzle dip with oil then top with extra mint. Serve on a platter with pita crisps.
ROCKET PESTO, feta AND roasted capsicum BRUSCHETTA

Photo coming soon!
Ingredients
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
- 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.
- 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.
- 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.
- Spread the ciabatta with rocket pesto. Top with capsicum and sprinkle with feta.
- Serve immediately on a platter.
rocket pesto, tomato and bocconcini bruschetta

Photo coming soon!
Ingredients
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
- 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.
- Combine the tomatoes and bocconcini then season with salt and pepper.
- 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.
- Spread the ciabatta with rocket pesto. Top with tomato and bocconcini and garnish with basil.
- Serve immediately on a platter.
BACON and CHEESE COBB LOAF
Not a dish for the health-conscious ... but very tasty!
Ingredients
Ingredients
- 1 Cobb loaf
- 300ml sour cream
- 500gm grated tasty cheese
- 3 shallots or spring onions, chopped
- 3 rashers bacon, rind removed and chopped
- Preheat oven to 180 degrees. Line a tray with baking paper.
- Carefully remove the top and hollow out the Cobb loaf. Retain the bread and chop into bite size pieces.
- Combine the sour cream, grated cheese, spring onions and bacon. Fill the hollowed Cobb loaf with the bacon and cheese mixture.
- Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
- Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).
Rosemary and Sea Salt Foccacia

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
- 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).
- Turn dough onto a lightly floured surface and knead for around 5 minutes until smooth and elastic (same process if using a dough hook).
- 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).
- Preheat oven to 200 degrees. Brush a 30 x 25cm baking tray with olive oil.
- 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.
- Use your fingertips to make a dimpled pattern over the dough. Sprinkle with Rosemary and sea salt. Drizzle with olive oil.
- Bake for about 20 minutes until golden and cooked through. Serve and enjoy.