Taco Fillings
Recipe by: www.4ingredients.com.au Serves: 4 Time: 30 mins Ingredients Method Recipe Notes Serve any of these yummy fillings scooped into a Taco Shell or rolled in a burrito with any number of fresh, seasonal salad fillings and a dollop of salsa.
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Carrot and Coriander Soup
Recipe by: 4ingredients.com.au Serves: 4 serves Cook: 30 mins Ingredients 1.5 Litres Vegetable stock 2 large onions chopped 10 stems fresh coriander stems included 8 large carrots roughly chopped Method In a large saucepan, heat the stock. Add all other ingredients and bring to a gentle boil. Reduce the heat and simmer until the carrots are tender. Season with cracked pepper before blending.
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Couscous Dried Fruit Salad
Recipe by: sunbeamfoods.com.au Serves: 8-10 as a side Cook: 25 mins Ingredients 360g uncooked moghrabieh (Lebanese couscous)* 60ml olive oil Juice of ½ lemon 135g pitted Angas Park Medjool Dates, chopped 100g Sunbeam Raisins 120g Angas Park Dried Apricots, chopped 130g Angas Park Dried Figs, chopped 60g Sunbeam Slivered Almonds, toasted ½ small bunch flat leaf parsley, roughly chopped
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Mushroom Risotto
Recipe by: 4ingredients.com.au Makes: 4 Cook: 30m Ingredients 2 cups mushrooms sliced 1 cup Arborio rice 4 cups vegetable stock 12 medium basil leaves Method Lightly sauté the mushrooms in a non-stick frying pan (you may need a little oil to do this). Add rice and toss to coat; cook for 1-2 minutes or until lightly toasted. Pour 1 cup (250ml) stock into the
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Vegan Coconut Caramel Fudge
Recipe by: taste.com.au Makes: 20 Cook: 30m Ingredients 2 x 400ml cans coconut milk 1 cup caster sugar 1 cup brown sugar 2 tbsp glucose syrup 2/3 cup coconut oil 2 tsp vanilla bean paste 2 tbsp toasted flaked coconut Method Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, extending
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Guacamole
Recipe by: 4 Ingredients Serves: 4 Prep: 10 mins Ingredients 1 extra large avocado diced 1 small vine-ripened tomato diced 1/2 red onion finely chopped 3 tablespoon coriander chopped Method Into a bowl, place all the ingredients. Season with sea salt and cracked pepper and gently mix to combine. Cover with glad wrap and refrigerate until ready to serve, though this dip is best served immediately
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