Seasonal saffron milkcap mushrooms are loving the crisp autumn evenings we have been having & are popping up all around the pine Forrests in Orange. These deliciously rich mushrooms pair especially well with our nutty macadamia Duqqa - If you forage for a few, simply pan fry in butter & garnish!
SUnday Breakfast
A traditional, versatile dish in our household - cooked on Sunday mornings to be enjoyed with the whole family
Simple Sunday Crepes
1/2 cup spelt or gluten free flour
1 cup milk / nut milk alternative
3 eggs
Blend well in blender. Oil or butter a hot fry pan, slowly pour batter in and rotate the pan to cover. Allow edges to brown and pull away from the pan before flipping.
Pandemic panCakes
Waste free breakfast
If you recently acquired a sourdough starter to ease your endless days of working from home, you like us, may have noticed there is only so much bread your household can handle. As our lives got back to normal our starter started to get neglected and we had to get creative. This crumpet like fluffy pancake is easy to make each and every time you feed your starter .. a deliciously simple solution to a no waste brekkie.
2 cups fresh starter (1 cup flour + 1 cup water to 1/4 cup starter & leave covered overnight)
1 egg
1 tsp baking soda
3 tbsp maple syrup
2 tbsp olive oil
Lightly whisk all ingredients together in a large bowl Pour into a hot pan or skillet to desired shape /size, allow bubbles to form before flipping.
Enjoy!
Duqqa Grilled Peaches & Haloumi
A simple summer salad - serves 6
Brush peaches, haloumi and eggplant with olive oil and place on a hot BBQ grill or heated fry pan. Cook until grill marks are apparent or until everything is soft and golden brown.
Alternately place eggplant, cheese & peaches on a platter and lightly drizzle olive oil and honey over the top. Garnish with pomegranate seeds, a squeeze of lime or lemon, fresh mint and a generous dusting of Oil & Herb’s Duqqa.
What You’ll Need
4 Peaches thickly sliced
200g. Haloumi Cheese thinly sliced
1 Large Eggplant cut into 1 cm discs
Seeds of 1 Pomegranate
Oil & Herb’s Duqqa Garnishing Blend
Olive oil
Honey
Mint
Lemon or lime juice
Shakshuka With Oil & Herb’s Harissa Spice Blend
Shakshuka is a Middle Eastern dish traditionally served for breakfast, but makes for a rich and warming meal any time of the day.
What You Will Need to Serve 3:
- 2 tbsp Olive Oil
- 1 Medium Red Onion - diced
- 2 Large Red Capsicums - diced
- 4 Cloves Garlic - crushed
- 1 tsp Oil & Herb’s España Mixed Salt
- 2 tsp Tomato Paste or Puree
- 1-2 tsp Oil & Herb’s Harissa Spice Blend
- 6 Large, Very Ripe Tomatoes or 2 Tins of Diced Tomatoes
- 6 Medium Eggs
- 100g Labneh or Nut Cheese
How to Prepare the Dish:
- Heat the olive oil in a large heavy based frying pan and add the onion, capsicums and garlic
- Cook over a low heat for 6-7 minutes to allow the capsicums to soften
- Add Harissa, España and tomato paste then sauté for 1 minute
- Add tomatoes or tinned tomatoes and simmer for approximately 15 minutes until the sauce thickens
- Make 6 small pockets in the sauce to fit each egg
- Crack the eggs into the dips in the sauce and simmer gently for approximately 8 minutes, until the egg white is set but the yolk is still runny. If you have a oven proof pan, you may choose to do this step by baking the dish in the oven instead - set the oven to 180c and cook for about 10 minutes
- Allow to rest for a few minutes before spooning into individual plates. Serve with a dollop of labnneh or nut cheese, garnish with fresh parsley and pair with chunks of toasted sourdough