racoveggiepatch

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Ultimate Breakfast Pancakes

Serves 4

Ingredients

2 eggs

1 ½ cups of flour

2 tablespoons of sugar

1 teaspoon of baking powder

1 ¼ cups of milk (any variation)

1 teaspoon of vanilla extract

Method

Whisk flour, sugar, baking powder and salt in a medium bowl

Add milk, eggs, melted butter and vanilla extract

Add in the dry ingredients mix until there are no lumps

Spoon batter onto nonstick pan, when bubbles start to appear, and the edges get brown (1-2m minutes) flip over

Serve immediately topped with maple syrup/honey and fruit

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Perfectly Cooked Lamb Chops

Serves 2

Ingredients

4 lamb cutlets

Olive oil

1 bunch of rosemary

1 teaspoon of salt

1 teaspoon of pepper

1 clove of garlic, crushed

Mint Sauce

2 bunches of mint

150g of sugar

150ml white wine vinegar

150ml water

Pinch of salt

 Method

Rub the chops with olive oil, salt, pepper, garlic and rosemary

Cook on medium heat for 2-3 minutes on each side

Rest before serving

Sauce

Chop up the mint as finely as possible, do not use a blender

In a bowl add in sugar, vinegar, water and salt

Add some boiling water and use a wooden spoon to squash the mint helping to bring out the flavour

Rest the sauce for a short while, then serve with lamb

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Sundried Tomato Pesto Pasta

Serves 4

Ingredients

500g pasta

½ cup chopped sundried tomatoes

½ cup of bocconcini

Shaved parmesan (to sprinkle on top)

Pesto

2 bunches of basil leaves (or use half spinach and half basil)

2-3 tablespoons of olive oil (add as needed)

2 tablespoons pine nuts (or use walnuts, almonds, pecans or pepitas)

2 pinches of salt

1 clove of garlic

Juice of half a lemon

1/3 cup of parmesan

Method

Pesto

Toast the pine nuts for extra flavour (optional)

Pulse the basil (reserve a few leaves), lemon juice and pine nuts

Add the garlic and the cheese and pulse again

Slowly pour in the oil (while processor is running). Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.

Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil. Consider, however, since you’re serving the pesto on pasta, you can thin it with small splashes of reserved pasta cooking water to bring it all together (see ‘Tip’ below)1.

Store leftover pesto in the refrigerator, covered, for up to 1 week.

You can also freeze pesto—for instance in an ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.

Pasta

Cook the pasta and add the fresh pesto to a big mixing bowl. Tip: Before you drain your pasta, place a liquid measuring cup in the sink. Then, pour about 1 cup of the pasta cooking water into the measuring cup before you drain off the rest of the water. That pasta cooking water is pure gold—it contains starches that create a creamy emulsion and help attach the sauce to the pasta. Off the heat, toss pasta, pesto and small splashes of pasta cooking water together until you’re satisfied with the consistency (I used roughly ⅓ cup reserved pasta cooking water for 500gr of spaghetti).

Add in the chopped sundried tomatoes and bocconcini

Serve with shaved parmesan and a few fresh basil leaves

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How to keep your non-stick pans performing like new

The number one benefit of a non-stick pan is that they make light work of cleaning up after cooking, and reduce the need for the use of oil, making it a healthier choice for many.

After investing your hard earned money in a quality non-stick pan, you want to get the best out of your cookware, ensuring it will last for years to come. If your pan begins to stick after only a short time of use, read on for some great tips to bring it back to new again!

The Nemesis of Non-stick

Did you know that in most cases, non-stick pans stop performing not because of an issue with the non-stick, but due to overheating and a build up of oil and residue in the pan?  It could explain why your food was gliding out of your non-stick pan just months ago, but now it seems that no matter what you do, it sticks.

Food or oil residue can quickly build up on your pan, stopping the non-stick from being as effective. Spray oils in particular are a non-stick no-no, as the tiny particles burn quickly on to the pan, where they build up and are difficult to clean off.

Luckily, with a good clean, your non-stick can likely be returned to almost new condition. If you use the below cleaning methods from the moment you unwrap your new pan, your non-stick will last for years to come.

How do I avoid overheating my pan?

Overheating your pan with continuous or prolonged high-heat exposure will cause permanent damage to the surface of your non-stick pan, causing it to lose it’s non-stick abilities, absorbing grease and oils, and in severe cases, causing it to peel or lift away from the surface of the pan. Overheating is indicated by the golden/brown tone of the non-stick.

The bases on our cookware conduct heat very well therefore, less energy is required to achieve optimum performance. Pre-heat the pan for 1 to 2 minutes before adding food and then reducing the temperature to a low to medium heat. The base will retain the heat to enable you to brown and sear your food.

How do I clean my pan?

For day to day clean, we recommend washing with hot soapy water and a nylon bristle brush or a sponge or mesh pad that’s suitable for non-stick. While it may be tempting to just wipe your pan down with a paper towel or cloth (especially when it’s brand new!), it’s best to clean it properly every time you use it to ensure you remove every last bit of food residue.

It’s also okay to put some oomph into it – many people are worried they will damage the non-stick, but as long as you’re using a sponge or brush that is safe for use on non-stick pans, being thorough will actually be better for your pans as all food residue and grease will be removed.

If you find that food residue has already built up a little, fear not! We suggest trying the following method:

Place approximately 1cm of water in the pan and bring it to a simmer

Once you have reached a simmer, add 1-2 teaspoons of liquid dish washing detergent OR powdered laundry detergent

Then, using your nylon bristle brush, clean the pan while the water is simmering for 2-3 minutes

Wait for the pan to cool and then wash it in hot soapy water. Please be careful that you don’t splash hot water onto yourself at any stage of the cleaning process!

Enjoy cooking your next delicious meal in your refreshed, sparkling non-stick pan

This can be done as often as you like to keep your pans looking as fresh as the day you bought them.

What if this doesn’t work?

If you’ve tried the above method two or three times and you’re still having issues with your non-stick, it’s likely that unfortunately the non-stick has deteriorated beyond the point of repair. In this case, we recommend you contact our Customer Care team, who will be able to provide further assistance.

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Butter Garlic Crab

Recipe by Sarah Todd from Farm to Fork

Recipe: Garlic Butter Crab

Serves: 2

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

1 whole mud crab (Darwin)

75g butter

50g garlic, finely chopped

1 tsp freshly ground black pepper

10g fresh root ginger, finely chopped

1–2 green chillies, finely chopped

4 spring onions, trimmed and chopped

2 tbsp lime juice

Raco Wok

To serve: 

coriander leaves 

spring onion, green part, sliced

Method:

In a large Raco wok, add 100g butter a drizzle of EVOO and garlic and fry until golden but not dark. Keep on a medium heat. (6-7 minutes). Add ginger, chilli and cracked pepper. 

Prep the crab, twist and pull the legs from the body. Remove the shell from the body up to release it from the main crab shell and remove the feathery gills. Split the claws into two and crack and split the body into 4 pieces. Remove and discard any loose shell fragments before adding to the pan, and add 100ml water. Cook over a high heat for 4 minutes until shell has changed colour. Add lime juice, coriander, green part of spring onion and serve with a soft buttery bread.

#dinner

[racoveggiepatch]

Grilled Bean Salad with Yoghurt Dressing

Recipe created by Courtney Roulston from Farm to Fork

Recipe: Grilled Bean Salad with Yoghurt Dressing

Serves: 4 (as a side salad)

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

450g green beans, trimmed

3 tablespoons extra virgin olive oil 

Sea salt and cracked black pepper to taste 

1 x 400g can Chickpeas, drained 

1 large red onion, finely diced

2 Granny smith apples, chopped into large matchsticks 

½ cup roasted whole almonds, chopped, plus extra to serve 

1 bunch flat leaf parsley, chopped 

1 bunch dill, chopped, plus a few extra sprigs to serve 

Yoghurt Dressing:

2/3 cup Greek yoghurt 

Juice & zest of ½ lemon 

1 tablespoon maple syrup

Method:

Toss the beans with 1 tablespoon of the oil and season with sea salt.

Grill the beans on a hot Raco griddle over a high heat for 3 minutes, or until slightly charred, but still a still a slight crunch on the inside. Remove from the grill and set aside to cool slightly. 

Place the chickpeas, onion, apple, almonds parsley, dill and cooled beans into a large bowl.

Whisk the dressing ingredients with 2 tablespoons of olive oil. Pour the dressing over the salad and toss well to coat. Place the salad onto a serving platter and garnish with extra almonds, dill and cracked pepper.

#healthy #vegetarian #lunch #dinner

[racoveggiepatch]

Korean Prawn Fried Rice

Recipe created by Courtney Roulston from Farm to Fork

Recipe: Korean Prawn Fried Rice

Serves: 4 Prep time: 15 minutes Cooking time: 15 minutes

Ingredients:

2 Tablespoons extra virgin olive oil

½ red onion, sliced 

1 cup Kimchi, squeezed, juice reserved (from chilled section for fresh kimchi)

1 tablespoon gochujang paste (In the international isle) 

500g raw/green medium sized Australian prawns, peeled (weight without shell) 2 teaspoon sesame oil

 2 x 250g Coles Microwave white rice pouches (pre cooked) 

4 free range eggs, fried 1 tablespoon white sesame seeds, toasted 

½ nori seaweed sheet, cut into thin matchsticks 

2 tablespoons chives, finely sliced

Raco wok Small Raco frypan

Quick Pickles:

1/2 cup rice wine vinegar 

1 tablespoon honey 

½ teaspoon sea salt flakes 

6 baby cucumbers, sliced into quarters lengthwise (1 x 250g pack Qukes)

6 red radish, thinly sliced into rings

 Small Raco saucepan

Method:

To make the pickled vegetables, Place the vinegar, honey, salt an 1/2 cup water in a small Raco saucepan, bring up to a simmer and take off the heat. Pour the mixture over prepared vegetables and set aside to pickle.

Heat the oil a Raco wok over a high heat. Add the onion and cook for 1 minute before adding in the kimchi and gochujang paste. Cook, stirring for 2 minutes, or until fragrant, then add in the rice and toss for 3 minutes to warm through. Push the rice to the outside of the wok, leaving a hole in the middle of the wok exposed. 

Pour the sesame oil into the middle of the wok and add the prawns. Cook for 2 minutes, tossing to evenly cook the prawns through. 

Fry the eggs in a separate small Raco frypan for 3 minutes, or until crispy.

Divide the rice mixture into serving bowls and top with fried egg, pickled vegetables, sesame seeds, chives and seaweed.

#lunch #dinner

[racoveggiepatch]

Kimchi Pancake with Avocado Mayonnaise

Recipe by Courtney Roulston from Farm to Fork

Recipe: Kimchi Pancake with Avocado Mayonnaise

Serves: 1 large pancake, or 2 smaller ones

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

70g (1/3 cup) plain flour 

1 tablespoon corn flour 

½ teaspoon baking powder

Sea salt to taste 

1 large free range egg 

1 tablespoon extra virgin olive oil, plus extra for frying 

150g kimchi, chopped, plus 3 tablespoon juice from the jar (any brand Coles sells) 

½ cups carrot, finely shredded 

1 green spring onion (scallions) Green & white parts separated 

2 teaspoons toasted sesame seeds to garnish 

Avocado Mayonnaise:

1 ripe hass avocado

3 tablespoons apple cider vinegar 

1 tablespoon maple syrup 

1 teaspoon Dijon mustard 

2 tablespoon extra virgin olive oil

1 Medium RACO frypan

Method

Place the flour, corn flour, baking powder and sea salt into a bowl and mix well. Gently stir in the egg, oil and kimchi juice until you have a smooth batter. Add in the kimchi, carrot, white parts of the spring onion and mix to combine. 

Heat a medium sized Raco frypan over a medium heat and add 1 tablespoon of oil to cover the bottom of the pan. Add in the batter, about 1cm thick. Cook on one side for 3-4 minutes, or until golden. Flip the pancake onto a plate and then carefully slide it back into the pan and cook for a further 3-4 minutes on the second side, then flip back over and cook for a further 3 minutes again to ensure the pancake is cooked through. 

For the mayonnaise, place all the ingredients into a high speed blender and season with sea salt. Blend until smooth and the consistency of mayonnaise. Add a dash of water if the mixture needs thinning. Place into a zip lock bag for piping.

To serve, place the pancake onto a board and cut into pieces. Drizzle over a generous amount of avocado mayonnaise and sprinkle with sesame seeds and green parts of the spring onion.

#lunch #dinner #vegetarian

[racoveggiepatch]

Smoky Eggplant Parma

Recipe by Michael Weldon from Farm to Fork

Recipe: Smoky Eggplant Parma

Serves: 4

Prep Time: 10 mins

Cooking Time: 30 mins

Ingredients

4 medium eggplants

Napoli Sauce 

1/2 brown onion, diced

2 garlic cloves, diced

1tsp dried oregano

1/4tsp dried chilli

1tbs balsamic vinegar 

1 tin diced tomatoes

½ bunch basil

1cup plain flour

1/2tsp black pepper

4 eggs, whisked

250g panko breadcrumbs

4 thyme sprigs, leaves picked

25g parmesan cheese, grated on a microplane

Sea salt

Oil for frying

To finish

100g Mozzarella

50g grated parmesan

Sea Salt

Large Raco frypan Large Raco wok

 Method

Place a cake rack over the largest flame you have on your stove top. Place the eggplants on the cake rack and char the skin on the outside. You want to be careful not to overcook the eggplant. Once the skin is charred and the eggplant softened remove from the flame. Cool the eggplants fully then peel off all the charred skin and delicately flatten the eggplant flesh into an even thickness. 

In a large Raco saucepan over a medium high heat cook the onion with some olive oil and a pinch of salt until it softens. Add the garlic and cook for a minute. Add the oregano, chilli and balsamic, reduce the vinegar by half. Add the tomatoes with half a tin of water. Bring to the boil then reduce to a simmer, cook for 8 minutes. Check the sauce for seasoning then remove from the heat. Add the basil leaves on the stalks and allow to cool to room temp.

To crumb the eggplant, set up a dish with flour and a dish with egg. In the last dish add the breadcrumbs, thyme, parmesan, lemon zest and salt, mix together. dust the eggplant in flour making sure not to coat the stem part, this needs to be kept clean. Then coat in the egg mixture and then coat in the bread crumbs. 

Heat a large Raco frypan or wok with enough oil for deep frying to 180°C. Add the eggplants into the oil and fry until golden and crispy. Drain on kitchen paper and season with a pinch of salt. 

Place the eggplant onto a baking tray and top with Napoli sauce. Top with slices of mozzarella and a grate of parmesan. Place under a grill to cook until the cheese is melted and slightly golden.

#dinner #healthy #vegetarian

[racoveggiepatch]

Red Curry Cauliflower with Coconut, Cashews & Lime

Recipe by Courtney Roulston from Farm to Fork

Recipe: Red Curry Cauliflower With Coconut, Cashews & Lime 

Serves: 4 (as a side dish)

Ingredients:

1 large cauliflower, cut into florets 

2 tablespoons olive oil for roasting

Sea salt to taste 

1 tablespoon Thai red curry paste 

300ml coconut cream 

1 tablespoon fish sauce 

Juice of 1 lime 

1 tablespoon honey (can also use sugar) 

3 cups baby kale leaves

1/3 cup shredded or shaved coconut, toasted 

2/3 cups roasted cashews 

½ cup coriander, sprigs picked 

1 long red chilies, sliced 

2 kaffir lime leaves, finely shredded 

Raco oven tray Medium Raco saucepan

Method:

Toss the cauliflower in oil and salt and place onto a Raco oven tray. Heat the oven to 180°C and roast the cauliflower for 25-30 minutes, or until cooked through and slightly coloured. 

Heat the red curry paste in a saucepan with a little extra virgin olive oil, then add in half the coconut cream. Bring up to the boil and reduce slightly. Remove from the heat and add in the remaining coconut cream, fish sauce, lime juice and honey. Taste for balance of sweet, sour, salty & hot. Adjust if needed. 

Allow the cauliflower to cool slightly before adding in the kale leaves. Drizzle the red curry sauce mixture over the cauliflower and gently toss to coat. 

To serve place the dressed cauliflower onto a serving platter. Garnish with cashew nuts, chili, coriander and kaffir lime leaves

#dinner #healthy #vegetarian

[racoveggiepatch]

Family Aussie Beef Pie

Recipe by Courtney Roulston from Farm to Fork

Recipe: Family Aussie Beef Pie 

Serves: 6-8 

Prep Time: 10 minutes 

Cooking Time: 45 minutes 

Ingredients

2 tablespoons squeaky gate extra virgin olive oil 

1 large brown onion, diced 

3 large carrots, grated 

3 celery stalks, grated 

2 x 500g beef mince

Salt and Cracked black pepper to taste 

2 heaped tablespoons tomato paste 

1 tablespoon Vegemite 

3 tablespoons Worcestershire sauce 

2 tablespoons corn flour 

1.5 cups low salt beef stock 

2 sheets frozen puff pastry (or Careme brand puff pastry x 1 roll) 

1 egg, beaten 

Large Raco frypan Raco pie tin

Method

Pre heat the oven to 200°C. 

Heat the oil in a large frying pan over a medium/high heat, add in the onion and cook for 1-2 minutes to soften. Add in the grated carrot, celery, season with salt and continue to cook for a further 2-3 minutes or until the vegetables are tender. 

Remove the vegetables from the pan and place the same pan back onto the heat. Add in the beef mince, pepper and salt and cook, breaking up with the back of a spoon for 5-6 minutes, or until the beef has browned. Stir through the tomato paste, Vegemite, Worcestershire sauce, corn flour and beef stock. Bring the mixture up to a gentle simmer and cook for 3-4 minutes, or until the mixture has thickened. Then stir through the reserved vegetables. 

Pour the mixture into a 22x30cm pie tin. Allow the beef mixture to cool before placing the puff pastry onto the top of the pie. Cut a hole in the centre of the pastry to allow some air to escape while the pie is cooking.

Brush the top of the pastry with the beaten egg and bake in the oven for 30 minutes, or until the top of the pie is golden and flaky. Serve the pie hot with your choice of salad, boiled peas or mashed potato

On the hunt for a new frypan? Check out our selection of frypans and skillets here!

#lunch #dinner

[racoveggiepatch]

Steak Bacon Cheese Pies

Recipe by Michael Weldon from Farm to Fork

Recipe: Steak Bacon cheese Pie

Serves: 4

Prep Time: 10-15 mins

Cooking Time: 1.5 hrs + 30 mins

Ingredients

For the filling

1kg chuck steak, diced

2tbs plain flour

4 rashers streaky bacon, sliced

1 onion, diced

2 garlic cloves, sliced

2 cups beef stock

Sea Salt

Black Pepper

Extra Virgin Olive oil

Large Raco saucepan Large Raco tin

For the pastry

4 Sheets Short Crust Pastry

4 Sheets Puff Pastry

1cup pizza blend cheese

2 Tbs ketchup

2 egg yolks

Method

Heat a large saucepan over a medium heat. Dust the beef in plain flour. Add a drizzle of oil to the saucepan and add the beef, cook until it’s browned. Remove and reserve in a bowl. Add the bacon and onion, cook until the bacon is caramelised. Add the beef back into the pot along with the beef stock, ketchup, a pinch of salt and black pepper. Bring to the boil then reduce to the simmer and cook till the beef is tender. Once tender taste and adjust the seasoning if needed.Chill the filling in the fridge.

Line pie tin with Short crust pastry or on large pie dish. Combine the chilled pie mixture with the tomato sauce. Spoon into tin then top with pizza cheese. Brush the pastry with egg wash and top with the puff pastry, pinch the edges of the pastry to seal it. With the tip of a knife cut a couple of holes into the pastry to allow steam to escape. Egg wash the pastry and cook in a 180°C oven for 35-40 minutes until the pastry is golden and puffed.

#lunch #dinner

[racoveggiepatch]

Steak with Café De Paris Butter & Frites

Created by: Michael Weldon from Farm to Fork

Recipe: Steak with Café De Paris Butter & Frites

Serves: 2

Ingredients:

1 Finest Scotch Fillet Steak

Café De Paris Butter

150g salted butter, room temp

½ bunch chives

½ bunch tarragon

½ bunch parsley

1 small shallot, diced

1 tbs baby capers, chopped

4 anchovy fillets, chopped

1 tsp Worcestershire Sauce

1 tsp curry powder

1 tsp sea salt

1 tsp pepper

Method:

In a mixing bowl combine the café de Paris butter ingredients. Mix together until evenly combined. Lay a sheet of plastic wrap on the bench, add the butter to the plastic wrap and then roll into a log. Place the log into the freezer to set, then move to the fridge.

Take the steak out of the fridge 1hr before you want to cook it. Heat a Raco pan until it begins to smoke. Season the steak generously with salt on both sides then drizzle with some extra virgin olive oil. Place on the pan and cook for 2-3 minutes until the steak is seared nicely, then turnover and repeat the process on the other side. Cook to your level of doneness then take off the heat and rest.

Cut butter into coins. Slice the steak, season with salt and top with a couple of coins of butter

#recipe #dinner #gourmet #cooking

[racoveggiepatch]

Gluten Free Banana & Coconut Bread with Raspberry Chia “Jam”

Recipe created by Courtney Roulston from Farm to Fork

Recipe: Gluten Free Banana & Coconut Bread With Raspberry Chia `Jam`

Serves: 10-12 slices, or can make into 12 individual muffins!

Ingredients: 

1½ cups gluten-free plain flour

1 cup desiccated coconut

½ cup brown sugar

2 tsp gluten-free baking powder

1 tsp bicarbonate soda

1½ cups mashed over-ripe banana (about 4 really really ripe bananas)

2/3 cup melted virgin coconut oil

2 large free-range eggs, beaten

2 tbsp honey

½ cup greek yoghurt to serve

Raspberry Chia “Jam”:

1.5 cups Raspberries

1 tbsp white chia seeds +1/2 cup water

2 tbsp honey

Method:

To make the jam, soak the chia seeds and water for 5 minutes until they form a gel. Place the raspberries into a bowl and crush with the back of a fork until mushy. Add in the honey and stir through the chia seeds. Store in a glass container in the fridge.

Pre heat oven to 170 degrees. Have a Raco loaf pan ready. Combine the gluten free flour, coconut, sugar, baking powder, and bicarbonate soda in a bowl. Whisk the mashed banana, coconut oil, eggs and honey in a bowl. Add to the flour mixture and combine until smooth. Spoon into prepared pan and smooth the surface. Bake for 45-50 minutes, or until a skewer is inserted into the centre of the loaf and comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool.

Once cool, cut the bread into slices and serve with chia jam and yoghurt. Enjoy!

*If making muffins, spoon mixture into cupcake papers and bake at 180 degrees for 30 minutes. 

#recipe #baking #gluten free

[racoveggiepatch]

Curried Sausages

Recipe created by Sarah Todd from Farm to Fork

Recipe: Curried Sausages

Serves: 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

1 tablespoon extra virgin olive oil

1 onion, finely chopped

20g ginger, finely grated

4 sausages (about 150g each), cut into 3cm pieces

350g passata

1 tablespoon honey

Spice mixture:

2 tsp cumin seeds

½ tsp fennel seeds

½ tsp black peppercorns

1 tsp ground turmeric

paprika

To serve: fluffy white rice, lime, spring onion

Method:

Heat extra virgin olive oil in a large Raco saucepan over medium-high heat. Add onion and sauté until golden (8 minutes). Add ginger and fry until fragrant approximately 1 minute, then add spices and stir through.

For spice mixture, pound whole spices with a mortar and pestle until very finely ground. Add turmeric and set aside.

Add sausage and fry until starting to brown (5 minutes), then add passata and 200ml water as needed. Season to taste and bring to the boil, then reduce heat to low and simmer until sauce reduces by half (10-15minutes). Add honey and season to taste. Serve with rice, lime and spring onion

#recipe #cooking #dinner

[racoveggiepatch]

Lamington Brown Rice Breakfast Porridge

Recipe by Courtney Roulston from Farm to Fork

Recipe: Lamington Brown Rice Breakfast Porridge

Serves: 4

Ingredients

2 cups cooked brown rice

1 cup cooked quinoa seed

1 cup almond milk

1 cup coconut milk

1 stick cinnamon

1 vanilla bean

2 tablespoons honey or maple syrup

80g dark 70% chocolate

½ cup shaved coconut

1 cup raspberries

1 heaped teaspoon chia seeds

Method

Place the rice, quinoa, almond milk, coconut milk, cinnamon stick and vanilla bean into a sauce pan over a medium heat. Bring up to the boil, then reduce the heat to a simmer. Cook, stirring occasionally for 15-20 minutes, or until the rice has broken down into a porridge consistency.

Stir in 1 tablespoon of the maple or honey and a pinch of sea salt. Meanwhile place the raspberries into a bowl and crush with the back of a fork. Mix the chia seeds with ¼ cup water and stir until it looks like a gel. Stir the chia seed mixture and the remaining maple syrup into the raspberries until it looks like jam.

Break the chocolate into pieces and gently fold them through the rice porridge. Place porridge into serving bowls and top with raspberry jam and toasted coconut before serving

Check out our range of saucepans here!

#recipe #breakfast #healthy #gluten free

[racoveggiepatch]

Cauliflower `Ribs` With Herb Cashew Cream 

Recipe by Courtney Roulston from Farm to Fork

Recipe: Cauliflower `Ribs` With Herb Cashew Cream 

Serves: 4 as a snack 

Prep Time: 15 minutes 

Cooking Time: 15 minutes 

Ingredients:

12 large outer cauliflower stems & leaves 

1 cup chickpea flour 

Sea salt to taste 

½ teaspoon ground turmeric

1 teaspoon ground cumin 

¾ cup ice-cold soda water 

1 lemon to serve 

Herb Cashew Cream: 

¾ cup raw cashews, soaked in ¾ cup boiling water for 15 minutes 

2 tablespoons apple cider vinegar 

1 cup mint leaves 

1 cup coriander leaves 

1 long green chilli 

1 tablespoon maple syrup 

Method:

Place the cauliflower stems into a steamer basket over a RACO pot of boiling water and steam for 5 minutes, or until just tender. Remove and place on a clean tea towel to cool and dry.

Place all the herb cashew cream ingredients into the jug of a stick blender, season and blitz until smooth and creamy, adding a little water of needed. 

Heat a RACO pot of oil to 170 degrees. Place the chickpea flour into a large bowl and mix in a pinch of salt, turmeric and cumin. Make a well in the centre and slowly pour in the soda water, whisking constantly until you have a smooth batter the consistency of thickened cream.

Dip the cauliflower stems into the chickpea batter and gently lower into the oil. Fry for 2-3 minutes, or until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes. Place the green cashew cream into a serving bowl and place onto a serving platter with the fried cauliflower stems and lemon wedges. 

#recipe #cooking #vegetarian