Makes 4.35 L
Preparation: 15 minutes
Cooking: 3 hours
- 8L water
- 2kg fresh chicken frames
- 950g brown onions, cut in half
- 800g carrots, roughly chopped
- 500g celery, roughly chopped, no leaves
- 3 fresh bay leaves
- 90g flat leaf parsley
Place all the ingredients into a large pot and place over a high heat. Bring to the boil, then reduce the heat to bring the stock to a simmer.
Allow to simmer for 3 hours, then remove from the heat and strain off the liquid.
Pour into clean container and place into the fridge to cool.
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Preparation: 10 minutes
Cooking: 1 hour 30 minutes
- 1kg nicola potatoes (or Dutch creams or desiree), peeled
- 3 cups (750ml) chicken stock
- 2 bay leaves
- 60g unsalted butter, chopped
- 1/4 cup (60ml) Extra Virgin Olive Oil
- 2 tspn fresh thyme leaves, chopped
- 1/4 cup loosely packed flat-leaf parsley, chopped
- 1 tbsp lemon juice
Preheat a fan forced oven to 180 C.
Cut the potatoes into halves or quarters, depending on how large they are.
Place in a small, deep baking or casserole dish so that they all fit snugly, but will be submerged by the stock.
Add the stock, bay leaves, butter and oil, along with a pinch or two of sea salt. Bake potatoes, uncovered, for 1 hour and 30 minutes or until tender. Gently baste with the cooking liquid every now and again.
When the potatoes are tender, remove from the oven, sprinkle with thyme, parsley and lemon juice and serve.
The beauty about this recipe is that you can add in as many vegetables as you like, given that they are in season. Maggie's version contains pumpkin, brie, tomato, kale and basil, and to top it off, a little bit of hommus or pesto. So many wonderful benefits of this Frittata; the eggs and cheese are great for protein, the sundried tomatoes contain caretenoid antioxidants (which can reduce the risk of cataracts and age related macular generation) and not to forgetting kale - packed with antioxidants which help to starve off free radical damage in the body- closely linked to ageing and disease.
This recipe makes 1 large gastro tray (approximately 80 portions)
- ½ small butternut pumpkin, 1 cm dice
- Drizzle Extra Virgin Olive Oil
- Salt and pepper
- 500g kale
- 1 punnet cherry tomatoes
- ½ bunch sage, finely chopped
- ½ bunch basil, finely chopped
- 4 tablespoons semi dried tomatoes
- 4 carrots
- 28 eggs
- 2 tablespoons tomato paste
- 1 cup grated cheddar cheese
- 200g brie- chopped into small pieces
- 100g hommus/pesto to pipe on top of each piece when serving
Cut and drizzle the pumpkin with Extra Virgin Olive Oil, then season and roast at 200C for 15 minutes, or until tender and golden.
Bring a pot of salted water to the boil, trim stems off kale and blanch for about 3 minutes and refresh in iced water. Squeeze out excess liquid and chop into small pieces.
Half the cherry tomatoes and sprinkle generously (about 1 teaspoon) with salt leave in a sieve to drain. In the meantime, cut the herbs, semi dried tomatoes and grate the carrot. Whisk together the eggs and tomato paste and skim any foam.
Combine the pumpkin, herbs, carrot, kale, cheddar, tomatoes and seasoning in a large bowl and spread evenly over the base of a lined gastro tray.
Carefully pour over the egg mix; it should just cover the mix. Sprinkle with diced brie and bake at 170C for 20 minutes- or until set with nice golden colour on top. Rest and cool before cutting.
Top with pesto or hommus.
Compared to a store bought Anzac or butternut biscuit, these Anzacs provide more protein and fibre and approximately double the energy. The added banana also makes these biscuits easier to chew.
Makes 22 biscuits
- 150g rolled oats
- 30g shredded coconut
- Pinch of sea salt
- 2 large bananas, mashed
- 80g macadamia nuts, roughly chopped or finely ground
- 125ml maple syrup
- 125ml coconut oil, melted
- ½ vanilla bean, scraped
Preheat the oven to 160C. Grease and line 2 oven trays. Combine the oats, coconut, salt, banana and macadamia nuts in a large bowl.
In a separate bowl, combine the maple syrup, coconut oil and vanilla. Combine the wet and dry ingredients, mix well. Roll (35g) tablespoons of mix into balls, place onto the prepared trays and flatten slightly.
Reduce the oven temperature to 140C and bake for 10-15 minutes or until golden brown, allow to cool and serve.
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These delicious recipe was created to support World Osteoporosis Day - Serve Up Bone Strength!
- 1.5 cups cooked chickpeas (135g dried chickpeas, soaked in cold water overnight, cooked)
- 35g brown rice flour
- 2 tablespoons cornflour
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup Extra Virgin Olive Oil
- ¾ cup currants
- ½ cup Verjuice
- ¼ cup Extra Virgin Olive Oil
- 40g butter
- 4 round shallots
- ½ tsp crushed garlic
- ¼ cup Verjuice
- ½ cup pine nuts, toasted
- 1 tablespoon preserved lemon rind, finely chopped
- 2 bunches cooked kale
- 4 eggs
- Sea salt and pepper
- ¾ cup sour cream
- 100g crème fraiche
- 100ml Extra Virgin Olive Oil
- ¼ cup reserved Verjuice soaked currants
- ¼ cup toasted pine nuts
Soak the currants in ½ cup (125 ml) of the Verjuice overnight to soften. Alternatively, place the currants and verjuice in a microwave-safe container and microwave on low for 4 minutes, then set aside for 20 minutes to reconstitute.
Drain and rinse the soaked chickpeas. Place in a medium sized saucepan and cover with 4 times the amount of water to chickpeas. Bring to the boil, turn down to a simmer and cook for 30minutes or until tender (not falling apart). Skim any foam that rises to the top of the pan off. Once cooked drain well and set aside to cool.
Pre heat a fan forced oven to 180c.
Place the pine nuts on a tray and roast for 6 minutes or until golden.
Place the chickpeas in a food processor and pulse until finely ground. In a bowl combine the brown rice flour, cornflour, salt and baking powder, add to the food processor with the chickpeas, pulse. Add the olive oil and just bring together, turn mix onto the bench and shape into a rectangle 20x10cm.
Grease 35cmx 13cm rectangular non-stick fluted tart dish, place the rectangular shaped crust inside and press evenly across the base and up the sides of the pan. Once the tart base is evenly covered with the crust, place into the pre heated oven and cook for 8-10 minutes, until light golden. Don’t be tempted to cook too long as the pastry will start to crack.
Meanwhile, blanch the kale in a large saucepan of boiling water for 5–10 minutes or until softened (the cooking time will depend on how coarse the kale is). Drain and set aside until cool enough to handle, then squeeze excess water from the leaves and roughly chop.
Melt the butter with the oil in a large frying pan. Add the shallot and garlic and cook, stirring occasionally, over low–medium heat for 5 minutes or until softened. Increase the heat to high, then add ¼ cup verjuice and cook, stirring, until the verjuice has evaporated.
Transfer this mixture to a food processor, add the chopped kale and any remaining liquid and blend to a puree.
Place the kale puree, ½ cup of the verjuice soaked currants, ¼ cup of the toasted pine nuts and preserved lemon in a large bowl and stir until well combined.
In a small jug, whisk together the sour cream, eggs, salt and pepper, then stir into the kale mixture.
Carefully pour the filling into the tart shell and bake for 25 minutes or until just set in the centre.
Remove from the tin, slice a piece approximately 6cm across and place on the plate. Serve straightaway scattered with a few extra pine currants, a generous tablespoon of crème fraiche and a drizzle of Extra Virgin Olive Oil.
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