Home
Recipes
Starters & Light meals

Baked ricotta with nutmeg sugar-dusted breads

20 minutes

Pepper recipes

Roast pepper panzanella with pancetta

5 minutes

Parmesan crisp and pickled pear salad

10 minutes

Cheese recipes

Goats cheese with mustard, carnations and broad bean vinaigrette

2 minutes

Avocado recipes

Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Spice carrot soup

By Abigail Donnelly

Difficulty Easy

Ingredients

Harissa paste
Chopped chilli
Crushed garlic
Ginger
Butter
Olive oil
1 chopped onion
8 diced carrots
4 cups chicken stock
1 x 400 g can drained chickpeas
Greek yoghurt

Method

Fry harissa paste, chopped chilli, crushed garlic and ginger in butter and olive oil until fragrant.
Add chopped onion and fry until translucent.
Add diced carrots and chicken stock. Simmer for 10 minutes, or until tender, and blend until smooth.
Add can drained chickpeas and warm through. Season to taste and serve with Greek yoghurt.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baked ricotta with nutmeg sugar-dusted breads

Roast pepper panzanella with pancetta

Parmesan crisp and pickled pear salad

Goats cheese with mustard, carnations and broad bean vinaigrette

Deconstructed avocado ritz

Beetroot mousse

Goats-cheese mousse with semi-dried and pickled tomatoes

Chicken wontons

Chicken-coriander wontons

Creamy potato bake

Grilled mushroom salad