Seedy sourdough crackers

Thea Constantarids

 

For all you sourdough bakers out there, or wannabe sourdough bakers, these two recipes are a great way of using up sourdough starter that you would otherwise discard in the ‘feeding’ process that keeps your sourdough culture happy and full of life.

Like all recipes, these crackers taste best if you use fresh ingredients. If you have old seeds/flours/oils etc in your cupboard now is the time to ‘spring clean’ your pantry, throw old or rancid food into your compost. If you don’t have a compost, ask your neighbour if you can use theirs. Then go to … Read more »

Yogurt and Broad beans

Persian Food in Summer

I have just finished producing my latest book ‘Pardiz,a Persian food journey’. I spent the first 9 years of my life living in a house set in a paradise garden in Tehran, surrounded by high walls and filled with flowering plants, fruit trees, brimming water tanks and a collection of pet animals. This garden was my paradise, my dream world. Persian food has been famous for centuries. With its … Read more »

Apple Chips

Sarah Breakey

4 tsp coconut oil
2 tsp cinnamon
1 large red-skinned apple

Preheat oven to 130C/fan 110C. Line a large baking tray with nonstick baking paper.
Melt the coconut oil in a small saucepan with cinnamon over a low heat and set aside.
Top, tail, and core the apple. Finely slice into discs just 3-4mm thick.
Brush the cinnamon oil all over the apple slices, then place in a single layer on the baking tray. Bake for 1.5 hours, or until very dry … Read more »

Easy Beetroot Dip

 Janine Halasz

I eat to live and live to eat.
There is nothing better than to plant and grow your own fruit and vegetables at home then cook, eat and share your food with others. Whether the recipe is simple or complex it’s the challenge of preparing something delicious for your mind, body and soul.

Easy Beetroot Dip
2 to 3 fresh beetroots, cooked in … Read more »

Easy Carrot Dip

Janine Halasz

500g fresh carrots, peeled and chopped then cooked in boiling water till tender.
Drain and cool.
Process then add ½ cup of Greek yogurt, 2 teaspoons of orange juice, 1 teaspoon of Moroccan spices and 1 teaspoon of raw sugar.
Serve dips with fresh bread, pita bread, rice crackers or as sides with your meal.

Prawns with Mango Salsa

Linda Sang

Something easy, no fuss, no cooking for the season’s gathering of friends and family? Or just a celebration of summer? How about prawns with mango salsa? Choose Australian cooked king prawns or, if you’re lucky, buy local school prawns from a roadside van. They’re a bit fiddly to prepare but well worth the effort with the reward of sweet little morsels.
Even better still, try catching them yourself with friends, flashlights, nets and buckets on a moonless night in summer. Ask a local for … Read more »