Pre-soaking this grain for a few hours reduces cooking time to just 10 – 15 minutes
Add 2 cups of rinsed or soaked farro to 5 ½ cups of cold water or broth in a pot or rice cooker.
Bring to the boil, turn the heat down and simmer until tender but still chewy. Drain any excess liquid and fluff the farro with a fork.
]]>Ingredients
80g butter (chopped) 80 grams butter (chopped)
1 onion (finely chopped) 1 onion (finely chopped)
2 tbs fresh parsley (optional) 2 tablespoon fresh parsley (optional)
3 cup chicken stock 3 cup chicken stock
80g finely grated parmesan 80 grams finely grated parmesan
1 1/2 cup arborio rice 1 and 1 half cup arborio rice
1 1/2 tbs olive oil 1 and 1 half tablespoon olive oil
2 garlic cloves (crushed) 2 garlic cloves (crushed)
1/2 cup dry white wine 1 half cup dry white wine
1.Place stock into a saucepan and bring to a simmer over medium heat.
2. In a wide saucepan, heat oil and 20g butter over medium heat. Add onion and garlic and cook for 8 minutes, stirring occasionally, or until onion is very soft.
3.Add rice and stir well to coat. Cook for 1-2 minutes or until lightly toasted.
4. Add wine and cook for 2-3 minutes, stirring occasionally, or until absorbed.
5. Add 1/2 cup stock and cook, stirring gently and occasionally, until absorbed. Repeat adding stock in batches (allowing to absorb between each addition), cooking for 20 minutes or until rice is al dente. Remove from heat and stand for 1 minute.
6. Beat in parmesan and remaining butter until combined and creamy. Season to taste, stir through herbs, if using, and serve immediately.
]]>1 Tbsp Butter optional
1 cup Traditional Pearl Couscous
1 ½ cups Water
½ tsp Salt
If desired, toast couscous in 1 tablespoon butter or oil for 3–5 minutes over medium heat before cooking. Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water.
]]>2. Place the quinoa in a large saucepan with 3 cups of water. Bring to the boil over high heat. Reduce the heat to low and cover with a lid. Cook for 15 minutes or until the liquid is absorbed.
3. Remove the pan from the heat and keep the lid on. Stand, covered, for 10 minutes to steam. This finishes the cooking process and gives the quinoa a fluffier texture.
4. Gently fluff the quinoa with a fork to separate the grains before serving.
]]>1 small sourdough bread or Vienna
¼ cup butter
½ tsp Gewürzhaus Garlic Salt, less if using salted butter & adjust to taste
¾ cup mozzarella cheese, shredded or sliced
Directions
1. Preheat the oven to 180⁰C.
2. Melt butter in a heatproof bowl in the microwave, then combine Garlic Salt with the melted butter.
3.Cut the bread on a diagonal into 1-inch diamonds without cutting all the way through the bread.
4. Spoon or drizzle in a teaspoon of butter mixture into the cracks, then add in a pinch of cheese.
5. Bake for 15minutes in foil until the cheese has mostly melted, continue baking unwrapped for 5 more minutes or until the bread is nice and crusty.
Serve immediately.
]]>2. Add 1/2 cup of popping corn and 1/2 teaspoon of salt(optional) to the hot oil. Cover. Shake saucepan regularly until popping ceases.
3. Remove from Heat and empty popped corn into a large bowl discarding any unpopped corn. Eat while warm.
]]>2. Drain & rinse Black Beans, place in a pot and cover with fresh water.
3. Bring to the boil and simmer and check after 20 mins,
4. Make sure beans are fully cooked before consuming or using in your desired recipe
]]>1 cup of burger mix
1 small onion (peeled and quartered)
1 handful of fresh greens or herbs (e.g. spinach, rocket, parsley, coriander, mint)
2 tablespoons of Mount Zero Extra Virgin Olive Oil
Water
Method
Place all ingredients, expect water, in a food processor and blend well. Carefully add water to the blender to create a thick paste or mix.
Allow to sit for 15 minutes.
Heat oil in frying pan, roll mix into golf ball sized balls, place in pan and flatten with the back of a spatula. Fry gently in oil and turn when crisp.
Variation
Replace water component through the use of juicy vegetables, such as tomatoes.
]]>Makes a 500g loaf
1. Tablespoon of coconut or olive oil
2. 1 cup of water
3. 1 teaspoon of salt (optional)
Place oil, water and salt into large mixing bowl and combine well
Pour complete mix into loaf tin and pat down, knock the bottom to remove air bubbles, Sit for 10 mins allowing it to bind
Place in preheated oven for 45 mins
Remove from oven and knock loaf out of tin, upside down onto a lined baking tray. The underside should now be facing up
Place back in oven for 5-10 mins. Keep an eye on the loaf, dont let it burn - just crisp up
]]>2. Drain Chickpeas and tip them into a pan
3. Add twice the volume of Chickpeas of cold water to pan at of the Chickpeas.
4.Bring the water to a boil, then turn the heat down and simmer the chickpeas for 45 mins
]]>Bring to a boil over high heat, reduce heat to low and simmer. Cover and cook 15 minutes.
Remove from heat and let sit, covered, for 10 minutes, then gently fluff with a spoon
]]>2. Drain & rinse Kidney Beans, place in a pot and cover with fresh water.
3. Bring to the boil and simmer and check after 30 mins,
4. Make sure beans are fully cooked before consuming or using in your desired recipe
]]>1. Bring 1 cup of oats to a gentle boil in 2 cups of liquid – either half-half water and milk, or just milk. You can add a pinch of salt, some honey or maple syrup
2. Cook, stirring on a low to medium heat for 2-3 minutes to create irresistible, creamy porridge and serve with your choice of topping
]]>1 brown onion, diced
80g salted butter
4 garlic cloves, crushed
3 tbsp Quick Butter Chicken Blend
140g tomato paste
2 tsp lemon juice
2 tins coconut cream (270ml each, 100% coconut content)
½ cup water (optional)
2 chicken breasts or 4 thighs, cut into large chunks
Vegetables (optional)
Coriander (as garnish)
Salt to taste
Directions
1. Heat a deep saucepan or pot over medium heat.
2. Add butter. Once melted, add diced onions and sauté until onions are translucent, for approximately 3-5 minutes.
3. Add garlic and spice, then stir regularly for 1 minute until the mix is fragrant.
4. Next, add tomato paste, and continue stirring the mixture regularly for a further minute.
5. Pour in the coconut cream and lemon juice, stir to combine, and bring the mixture to a gentle simmer. You can adjust the consistency of the mixture to your desired liking by adding water if desired.
6. Once the mixture is simmering, add chicken pieces along with any hard vegetables such as carrots or pumpkin, if desired. Turn heat down to low, and return to a simmer.
7. Continue simmering all ingredients for 10-15 minutes if you are using chicken breasts, or 15-20 minutes if you are using chicken thighs and any hard vegetables. Add soft vegetables such as cauliflower florets in the last 5-10 minutes of cooking.
To serve
Garnish dish with coriander leaves. Serve over basmati rice or with Garlic Naan for dipping.
]]>1 tbsp olive oil
2 tbsp Gewürzhaus Tex Mex Taco Spice
500g lean beef mince
¾ cup of water or beef stock
Hard or soft shell tacos
To serve
Guacamole
Tomatoes, diced
Lettuce, diced
Cheddar (or Monterey Jack) cheese
Directions
In a heavy based pan, heat the oil. Add the mince and cook for 5 minutes, stirring with a wooden spoon to break up any lumps.
Add Tex Mex Taco Spice, water or beef stock and simmer for 20 minutes or until the sauce thickens.
In the meantime, prepare guacamole, diced tomato, lettuce and cheese to serve in taco shells.
Once the sauce has thickened, assemble tacos.
To serve
To assemble the tacos, pile diced tomatoes, lettuce, mince meat sauce, Guacamole and cheese on top.
]]>2 tbsp Gewürzhaus Harissa
4 tbsp olive oil, plus extra
6 medium Dutch cream potatoes
Flake salt
Juice of ½ a lemon
Half a bunch fresh coriander leaves
Sour cream to serve
Directions
1. Preheat oven to 200°C (conventional).
2. Make a harissa paste by combining harissa with 2 tablespoons of boiling water. Let steep for 5 minutes.
3. Stir through 4 tablespoons of olive oil. Set aside.
4. Wash and quarter potatoes. Toss with harissa paste and 1 teaspoons of salt.
5. Bake for 50-60 minutes, turning once halfway through and adding a little extra olive oil.
To serve
To serve, drizzle with lemon juice and olive oil, sprinkle with some extra salt flakes and garnish with coriander and a generous dollop of sour cream.
]]>2. Drain & rinse Borlotti Beans, place in a pot and cover with fresh water.
3. Bring to the boil and simmer and check after 20 mins,
4. Make sure beans are fully cooked before consuming or using in your desired recipe
]]>Bring to a boil over high heat, reduce heat to low and simmer. Cover and cook 15 minutes.
Remove from heat and let sit, covered, for 10 minutes, then gently fluff with a spoon
]]>2. Bring that to the boil and cook for 30 minutes.
Drain off any remaining water and serve straight away as you would rice
]]>Next, add it to a lidded saucepan. Stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
Finally, allow the rice to steam. Remove it from the heat and let it sit, covered, for 10 more minutes.
Fluff with a fork, and enjoy!
]]>2 ½ cups Water
½ tsp Salt
1 cup Returnr Marketplace Cracked Freekeh
Method
1. Bring water and salt to a boil.
2. Add Freekeh, cover and reduce heat to medium-low. Simmer until liquid is absorbed, about 20 minutes.
3. Remove from heat and let stand, covered, for 5 minutes.
]]>1 pineapple, skin removed, halved length ways and cut into 3 cm wide lengths
1 mango, peeled, cored and cut into 2 cm cubes
½ red capsicum, finely chopped
4 spring onions, finely sliced
½ bunch mint, finely chopped
½ bunch coriander, leaves picked
Juice and zest of a lime
2 tsp runny honey
1 tsp sesame oil
2 tbsp extra virgin olive oil
Gewürzhaus Chilli Salt
Directions
Heat a non-stick pan or on a barbeque on HI heat.
Sear the pineapple until charred and lightly blackened, then slice into 2cm pieces.Place in a bowl with the mango, capsicum, spring onion and herbs, and set aside.
In a small bowl, whisk the lime juice and zest, honey, sesame oil, olive oil and ½ teaspoon of salt to taste. Pour over the salad ingredients and toss to combine.
To serve
Serve with extra chilli salt, if desired. Delicious as a side with barbequed chicken.
]]>Rinse brown rice grains with cold water
Place 1 cup of rice in a rice cooker bowl
Add 2 cups of water
Start cooking in the rice cooker. When rice finishes cooking, rice cooker will switch to ‘keep warm’ (after approx 25 minutes).
Allow rice to stand for 5 minutes with the lid closed before serving
Please note, instructions may vary according to rice cooker.
Please check your user guide for specific instructions
Absorption
Rinse brown rice grains with cold water
Place 1 cup of rice in a saucepan on the stove
Add 2 cups of water and bring to the boil
Reduce heat and simmer covered for 25 minutes
Remove from heat and stand covered for 5 minutes
]]>2. Place the quinoa in a large saucepan with 3 cups of water. Bring to the boil over high heat. Reduce the heat to low and cover with a lid. Cook for 15 minutes or until the liquid is absorbed.
3. Remove the pan from the heat and keep the lid on. Stand, covered, for 10 minutes to steam. This finishes the cooking process and gives the quinoa a fluffier texture.
4. Gently fluff the quinoa with a fork to separate the grains before serving.
]]>Chocolate Banana Bread Recipe
Ingredients
Melted butter to grease loaf tin
1 x Container of Returnr Marketplace Choc Banana Bread Mix
2 x ripe banana's
50g melted butter
2 eggs
125 mls (1/2 cup) milk
Method
Step 1
Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Step 2
Add the dry baking mix into a mixing bowl. Mash bananas in a medium bowl. Add the eggs, milk, and melted butter, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
Step 3
Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
]]>