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Recipes — #foodiesforfoodlovers

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In This Tart, Beetroot Is Transformed Into An Irresistible Anytime Meal

In This Tart, Beetroot Is Transformed Into An Irresistible Anytime Meal

This is such a great standby tart to whip up, especially if you have a roll of puff pastry in the freezer. Cut the beetroot into different shapes but ensure the sizes are similar, so they all cook evenly. I love adding other bits and pieces to this tart, like nuts, cheese and herbs.
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Honey & Sesame Come Together In This Crispy Pumpkin Dish

Honey & Sesame Come Together In This Crispy Pumpkin Dish

SESAME-CRUSTED PUMPKIN WITH HONEY RECIPE

Another great recipe by Angela Casley, VIVA magazine.
Serves 4-6

 

INGREDIENTS

1 butternut, peeled, seeds removed
Flour of choice, for dusting
1 egg
1 tsp foodies flaky sea salt
1 cup mixed sesame seeds
2 Tbsp foodies extra virgin olive oil
¼ tsp chilli flakes
2 Tbsp runny honey*, to drizzle

 

METHOD

Step 1
Preheat an oven to 180C. Line a baking tray with paper.


Step 2
Peel and slice the butternut into 2cm rounds. Dust with flour.


Step 3
Whisk the egg with two Tbsp of water and the foodies flaky sea salt. Dip the slices in the egg, allowing the excess to drip off, then coat in mixed sesame seeds. Place on the baking tray.


Step 4
Drizzle with foodies extra virgin olive oil, sprinkle over the chilli flakes, then place into the oven for 15 minutes. Turn over and cook for a further 15 minutes until crisp and golden.


Step 5
Serve hot with a drizzle of honey. 
* Alternatively you can drizzle with a little teriyaki sauce or a dollop of salsa.

 

Notes from the editor:

A pumpkin and a squash have a slightly different taste, texture, and nutritional value, but they are both high in beta-carotene due to their orange colour. A butternut squash has a slightly sweeter taste when it’s cooked, and when it’s roasted in the oven it caramelizes quite nicely. Pumpkin has a slightly more earthy taste but is also very tasty when cooked or roasted. So, all in all, it comes down to your preferred taste!

For plant-based chefs, just replace the egg with your favourite alternative.

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Cheesy Polenta Makes Roasted Asparagus That Much Better

Cheesy Polenta Makes Roasted Asparagus That Much Better

It’s time, fresh juicy asparagus is back! You have until December to put it on your menu weekly and eat it every which way. Cooking polenta is similar to porridge, it can be done in minutes, and it is gluten-free. Try this gorgeous recipe of asparagus flavoured with garlic and lemon married seamlessly with the creamiest polenta. 

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Pomegranate tomatoes, herbs and pappardelle

Pomegranate tomatoes, herbs and pappardelle

Whether you are entertaining for a crowd or cooking for one, this pasta dish is so inviting and comforting. The 10-minute tomato sauce in this pasta is incredibly easy to make and is brought to life by a dash of pomegranate molasses. Recipe from Two Raw Sisters.
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Foodies Extra Virgin Olive Oil Tart

Foodies Extra Virgin Olive Oil Tart

Foodies Extra Virgin Olive Oil Tart
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My Onion Jam

Delicious on Meat and Salad sandwiches, with fritters, with cheese and crackers or adding to a frittata

Ingredients

2kg onions, finely sliced
50g butter
2 T foodies for food lovers Extra Virgin Olive Oil
2 T grated fresh ginger
30g yellow mustard seeds
1 bay leaf
1 t  fresh rosemary, if you have it
750g brown sugar  
375ml balsamic vinegar

Method

Place the onions, butter and oil in a saucepan and cook over a gentle heat until onions are tender.

 Add the remaining ingredients and stir until the sugar dissolves.

Bring to the boil and simmer until dark in colour and jam like in consistency.  This should take about 1 hour for this quantity but more for increased quantities

 Pour into sterilised jars and seal.

Makes about 5 x 250ml jars

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