Recipes

Step 1

preheat oven to 200 degrees C. Mix sweet puree with egg yolk, sift in flour and mix thoroughly. Stir to form a firm dough (if too soft, add a little more flour). Turn out onto a floured surface. Knead until smooth. Line 2 baking trays with baking paper.

Step 2

Divide dough into 8 equal portions. Roll 1 portion into a 35cm-long log. Using a lightly floured knife, cut into 2cm pieces. Repeat with remaining dough portions. Roll each piece of dough into a ball. Roll each ball over a floured fork to form grooves. Arrange gnocchi between prepared trays. Bake at 200 degrees Celsius, for 25-30 mins or until golden brown.

Step 3

Make pesto, process basil, garlic, parmesan, nuts and lemon juice until finely chopped. With the motor running, add oil in a thin steady stream until combined. Season with salt and pepper.

Step 4

Cook gnocchi in a large saucepan of boiling, salted water for 3 minutes or until they rise to the surface. Using a slotted spoon, drain and transfer gnocchi to a large bowl. Add remaining pesto. Gently toss to combine. Divide between bowls. Serve with rocket and parmesan.

Step 1

Cook rice with 1 1/2 cups of water for 12 minutes in a covered pot at a low temperature/absorption method.

Step 2

Fry Onion and Garlic until soft.

Step 3

Add diced chicken and cook for 5 minutes.

Step 4

Add Pumpkin, Add Maple syrup then cream olives.

Step 5

Add Cooked rice, spring onion, cherry tomatoes and stir in Parmesan Cheese.

Step 1

Preheat oven to 180°C/170°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base with baking paper.

Step 2

Arrange vegetables and Shallots in prepared pan. Whisk eggs, cream, cheese together in a jug. Season with salt and pepper. Pour over vegetable mixture.

Step 3

Bake for 15 to 20 minutes or until frittata is golden and set (cover pan loosely with foil if over-browning during cooking).

Serve