Vegetarian Minestrone Soup

Ingredients 2 tablespoons Third Pillar olive oil 1 large leek, white part only, thinly sliced 1 onion, finely diced 2 cloves garlic, minced 1 (400g) can diced tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1 potato, peeled and chopped into small pieces 1 carrot, peeled and chopped into small pieces 1 zucchini, chopped […]

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Pea, Potato and Leek Soup

Ingredients 2 large leeks, white part only, thinly sliced 50g butter 1 white onion, finely diced 2 cloves garlic, finely chopped 1.5 litres water 6 teaspoons of Foragers Organic Vegetable Stock Concentrate 2 large potatoes, peeled and chopped into small cubes 1 ½ cups of frozen peas salt and freshly ground white pepper thickened cream […]

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Five Surprising Uses for Lemons

Clean the House Dip a halved lemon in salt for gentle abrasive power, then scour brass, copper, or stainless-steel pots, pans, and sinks. Rub a cut lemon without salt on aluminium to brighten it. Deodorise the Fridge Soak a sponge or cotton ball with lemon juice and place in the fridge to draw out bad […]

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Shakshouka

Autumn Eggs Recipe by Jan Harwood of Margaret River Free Range Eggs. Often referred to as a ‘Northern African’ dish, the Israelis’ claims this as their own. Not wanting to escalate Middle East tension I have just called this Autumn Eggs. The biggest difference with the Israel version is that the egg whites are slowly […]

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Quark Souffle

Ingredients 60g butter 60g plain flour 350ml milk 100g Ringwould quark 1 tbsp freshly grated parmesan/pecorino 2 tbsp fresh chopped parsley 4 eggs, seperated (3 yolks, 4 whites) salt and pepper 2 cups of cream 1/2 – 1 cup panko breadcrumbs Method 1) Preheat the oven to 180C. 2) Spray the inside of 6-8 150ml […]

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