3 ingredient toddler Pancakes Recipe

Serves 6

Ingredients:

  • 1 banana
  • 1 egg
  • 1/4 cup flour

Instructions

  1. Mash banana well, mix in flour and egg.
  2. Place 2 tablespoons of batter in pan. Cook until bubbles burst on surface and the edges start to go dry. Turn, cook other side until golden brown.

TIP: decorate with whipped cream, sprinkles, fresh bananas, strawberries, mandarins, chocolate buttons.

Basic Pancakes Recipe

Serves 6

Ingredients:

  • 1 cup self raising flour
  • 2 tbsp white sugar
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • 30g butter, melted

Instructions

  1. Sift the flour and sugar into a bowl.
  2. Make a well in the centre and add milk, egg and melted butter. Whisk to combine.
  3. Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
  4. Place 2 tablespoons of batter in pan. Cook until bubbles burst on surface and the edges start to go dry. Turn, cook other side until golden brown.

TIP: decorate with whipped cream, sprinkles, fresh bananas, strawberries, mandarins, chocolate buttons.

Cheats Asparagus Tart

Serves 6

Ingredients:

  • 1 packet Puff pastry
  • 1 jar onion relish
  • 1 container smooth cream cheese
  • 1 bunch asparagus
  • 1 lemon – rind and juice
  • Baking tray or pie dish

Instructions

  1. Preheat oven to 180 Celcius.
  2. Prepare asparagus, trim woody ends, then slice lengthways.
  3. Place puff pastry on tray, outline a rim to the pastry sheet, cutting only 1/2 way through, prick base all over with a fork, and bake at 180 C 8-10 mins. You can blind bake (with baking paper and pastry beans) or take the lazy option and squash it down again after cooking.
  4. Spread with cream cheese, then onion relish (it will get messy and thats OK!)
  5. Top with asparagus and lemon rind,
  6. Bake at 180 C 25 mins, until the pastry is deep golden brown and the filling is bubbling.
  7. Serve warm or cold, with salt and pepper to taste

TIP: fantastic for brunch topped with a rocket salad and balsamic dressing.

Asparagus & Lemon Spaghetti

serves 4-6

Ingredients:

  • 150g spaghetti
  • bunch of asparagus
  • 2 tbsp oil
  • 2 leeks, cut into strips
  • 1 red chilli
  • 1 garlic clove, finely grated
  • 160g frozen peas
  • 90 ml fresh cream
  • 1 lemon (zest and juice, plus wedges to serve)

Instructions

  1. Prepare the vegetables: trim ends of asparagus, slice into lengths. Rinse and then slice the white part of the leeks. Deseed and finely chop the chilli. Peel and grate the garlic clove.
  2. Boil the spaghetti for 10 mins.
  3. Add the asparagus and cook for another 3 mins.
  4. While this is cooking, heat the oil in a large frying pan, add leeks and chilli and cook for 5 mins.
  5. Stir in the garlic, peas, cream and lemon zest and juice and cook 3 more minutes.
  6. Drain and add the pasta to the pan toss together until combined.
  7. Serve with lemon wedges.

Optional: Add 1/2 tsp grated lemon rind to cheese mixture

Asparagus Rolls

serves 6

Ingredients:

  • bunch of asparagus
  • 1 tbsp olive oil
  • 2 tbsp water
  • lemon juice
  • pinch of salt and pepper
  • 1 loaf bread, crusts cut off (you need as many slices as you have asparagus spears)
  • 1 1/2 cups grated cheese (tasty or mild)
  • 1/3 cup sour cream
  • 50 g melted butter

Instructions

  1. Prepare the asparagus – snap off the woody ends near the base.
  2. Heat the oil in a frypan, toss the asparagus through.
  3. Fry on a medium heat, tossing from time to time.
  4. Once nicely browned (around 7 mins) add the 1 tbs water and put a lid over the pan.
  5. Steam for 4 minutes, cool.
  6. Mix the grated cheese, lemon juice and sour cream.
  7. Spoon onto the bread slices, add 1 spear asparagus, and roll up.
  8. Place in fridge for 30 mins.
  9. Brush with melted butter then bake at 200C for 15-20 mins until golden, turning once.

Optional: Add 1/2 tsp grated lemon rind to cheese mixture

Basic Asparagus

serves 6

Ingredients:

  • bunch of asparagus
  • 1 tbsp olive oil
  • 2 tbsp water
  • lemon juice
  • pinch of salt and pepper

Instructions

  1. Prepare the asparagus – snap off the woody ends near the base.
  2. Heat the oil in a frypan, toss the asparagus through.
  3. Fry on a medium heat, tossing from time to time.
  4. Once nicely browned (around 7 mins) add the 1 tbs water and put a lid over the pan.
  5. Steam for 4 minutes.
  6. Serve with freshly squeezed lemon juice, salt and pepper.

Optional: Add 1/2 tsp grated lemon rind when cooking

Tamarillo Chutney

2 medium jars

Ingredients:

  • 10-12 tamarillos (Tree Tomatoes)
  • 1 cup dates, chopped
  • 1 large onion, diced
  • 1/2 cup cider vinegar
  • 1 cup orange juice
  • 1/2 tsp all spice
  • pinch of salt and pepper

Instructions

  1. Prepare the fruit – scoop out the tamarillos with a spoon and chop into small pieces.
  2. Add all ingredients to a pot and bring to the boil.
  3. Simmer for 30 minutes.
  4. Remove from the heat, and spoon into sterilised jars.
  5. Store in the fridge for a few weeks before eating, to allow the flavours time to settle.

Optional: Add 1/2 tsp grated lemon rind when cooking

Stewed Tamarillo and Strawberry Compote with Ginger & Cinnamon

Serves 6

Ingredients:

  • 2 cooking apples peeled, cored and cut into small pieces
  • 3 tamarillos (Tree Tomatoes)
  • 5 strawberries (optional)
  • 1/2 tsp vanilla essence
  • 1/2 cup caster sugar
  • 1 knob ginger
  • 1/2 tsp ground cinnamon

Instructions

  1. Prepare the fruit – peel and core the apples, then slice apples and strawberries into small cubes.
  2. Scoop out the tamarillos with a spoon and chop into small pieces
  3. Put the apples, tamarillos and caster sugar in a saucepan with the cinnamon, grated ginger and vanilla, cook, covered, for 15 mins until soft, stirring once or twice.
  4. Remove from the heat, and allow to cool for 15 minutes.
  5. Cool for at least 20 mins before serving with ice-cream or dolloped on toast as a spread.
  6. Store in a jar in the fridge, for up to 5 days

Optional: Add 1/2 tsp grated lemon rind when cooking

Chickpea Falafel

Makes 20

Ingredients:
1 cup dried chickpeas (240g) soaked overnight
1 cup parsley leaves, roughly chopped
1 cup coriander leaves, roughly chopped
1 cup roughly chopped onion (optional)
1 large lemon, juiced, save rind for end
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 2/2 tsp salt (+ more to taste/for serving)
1/2 tsp baking powder
4 tsp flour, regular (or chickpea for gluten free)
6 tbsp water
oil for frying
olive oil for drizzling at the end

Instructions

  1. Soak the chickpeas overnight, in a bowl of water. Store in the fridge.
  2. Add fresh herbs to the blender and blend till finely chopped.
  3. Add onion to blender, pulse a few times,
  4. Drain the chickpeas, add to the food processor with remaining ingredients.
  5. Pulse a few times, till combined but still chunky.
  6. Roll into patties and put in the fridge for 30 mins or longer.
  7. Heat oil in pan, and fry the patties till brown, 2 mins each side, transfer to a baking dish.
  8. Bake at 180 C (xx) for 7-10 mins.
  9. Serve drizzled with the olive oil, lemon rind and some coarse sea salt.

Serving Suggestion: with wraps including tomato, onion and tabbouleh, tahini or tszatziki.

Autumn Vegetable Soup

Serves 4-6

Ingredients:
4 tbs oil
6-7 small sage leaves, finely sliced
1 medium onion, quartered
1 parsnip, cubed
1 carrot, cubed
1 medium potato, cubed
1/2 capsicum, diced
4 mushrooms, diced
5 cups water
1 bay leaf
2x Chicken (or vegetable) OXO cubes (or similar stock)
1 tbs flour + 3 tbsp cold water
Salt and pepper to taste
OPTIONAL – 1/2 cup wild rice

Instructions

  1. In a large pot, heat the oil, add the sage, the onion, parsnip, carrot, potato & capsicum. Fry until just tender (around 20 mins), stirring from time to time.
  2. Add the mushrooms, fry 10 more minutes.
  3. Add veggies to a pot with the water, bay leaf and stock cube, salt and pepper, cover and bring to the boil.
  4. Once boiling, reduce heat to low and simmer for 15 minutes, remove bay leaf.
  5. Mix flour with cold water, to a slurry, add to soup mix stirring all the time. Cook 5 mins more. Season to taste with salt & pepper.
  6. Serve topped with a swirl of cream.
    OPTIONAL – if you want to add rice, add it in step 2, then add an additional 2 cups of water. Simmer for an additional 15 minutes until rice is done.

Topping suggestions: cream, toasty bread.