What you’ll Need:

45g (1/4 cup) pine nuts

1 1/2 cups fresh basil leaves

2 small garlic cloves, halved

60g (3/4 cup) shredded parmesan

5 tablespoons olive oil

 

STEPS:

Preheat oven to 180°C.
Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

Place the pine nuts,
basil, garlic and parmesan in the small chopper bowl and process until finely chopped. Add oil and blend to combine.

What you’ll Need:

1 large fresh egg

Half a medium lemon, juiced (approximately 1 Tablespoon)

½ teaspoon powdered mustard

½ teaspoon salt

¼ teaspoon ground white pepper

1 cup canola oil 

STEPS:

Place all ingredients into the beaker or a similar tall, cylinder shaped container.

Allow the ingredients sit for a minute or two until the oil rises to the top.

Place the Stick Mixer in so that it sits firmly on the bottom of the container. Set it to high and turn on, never allowing it to move from the bottom of the container. The mix will emulsify and begin creeping up the sides.

After about one minute most of the mixture will emulsify. Now
move the stick mixer up & down incorporate oil that had risen to the top.

Store in a sealed container in the refrigerator for up to one week.

What you’ll Need:

2 garlic cloves, chopped

1 teaspoon sea salt

1 large fresh egg

1 cup canola oil

2 tablespoons water

2 tablespoons lemon juice

2 teaspoons wholegrain mustard

 

STEPS:

Process garlic, salt and egg into the beaker or a similar tall, cylinder shaped container and
process until well combined.

With stick mixer set to LOW, slowly add oil to form a thick mayonnaise type consistency. Transfer to a bowl.

Add water, lemon juice and mustard and use whisk attachment to combine ingredients.

Cover with plastic wrap
and refrigerate for up to one week.

What you’ll Need:

1 can of Chick Peas – 100grams

Half a lemon juice

2 garlic cloves

1 tablespoon of Tahini

½ teaspoon mustard

½ cup of water

2 tablespoons
jalapenos – (more or less as desired)

STEPS:

Drain and wash the chickpeas then place them into the food chopper.

Add the cup of water and then the rest of the ingredients.

Whiz the ingredients on speed 3 until desired texture or consistency is achieved.

Serve with crackers or toasted bread.

What you’ll Need:

2 ripe avocados

1/2 teaspoon salt

1 Tablespoon of fresh lime juice or lemon juice

2 Tablespoons to 1/4 cup of minced red onion or thinly sliced green onion

1-2 red chillies, stems and seeds removed

2 tablespoons coriander, finely chopped

½ teaspoon coarse ground black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

STEPS:

Remove flesh from avocados & place into a bowl.

Sprinkle with salt and lime or lemon juice.

Add the chopped onion,
coriander, black pepper, and chilli.

Using the Blender accessory, gentle pulse the mix leaving it slightly chunky but combined.

Cover the avocado mix with plastic wrap on the surface. Refrigerate until ready to serve.

Just prior to serving stir through diced tomato.

Serve with tortilla or corn chips chips.

What you’ll Need:

1kg carrots, peeled, coarsely chopped

1/4 cup olive oil

2 teaspoons ground cumin

3 garlic cloves, minced

Salt & ground black pepper

Turkish Pide bread, to serve

STEPS:

Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until
tender. Drain and allow to cool.

Place the carrot, oil, cumin and garlic in a large bowl. Using Blender accessory, process until
smooth. Season to taste with salt and pepper.

Transfer to a serving bowl. 

Serve with warmed sliced Turkish bread.

What you’ll Need:

1.5kg pumpkin, peeled, de-seeded and diced into 5cm cubes

8 garlic cloves, peeled

1 tablespoon olive oil + 1 extra

1 medium onion, chopped

4 cups chicken stock

1/3 cup coconut milk

Salt & Pepper to taste

 STEPS:

Preheat oven to 200°C.

Line baking tray with baking paper & place pumpkin and garlic on tray. Drizzle with olive oil and bake for 25 minutes or until tender.

In a large saucepan, heat extra olive oil and sauté onion until soft. 

Add roasted pumpkin and garlic, stirring for 2 or 3 minutes.

Add stock and bring to the boil, simmering for about 10 minutes.

Remove saucepan from heat & allow to cool.

Using stick mixer carefully and gently process soup until smooth.

Return the saucepan to low heat.

Add coconut milk. Season with salt and pepper to taste.

Serve with crusty bread.