Back to School RECIPE BOOK WITH FARRO FRESH

Back to School RECIPE BOOK WITH FARRO FRESH

Granola with Greek yoghurt and Feijoa Granola is a quick and easy family favourite. This variation makes the most of fresh seasonal fruit, topped with creamy Greek yogurt. Little Bird granola Zany Zeus Greek yoghurt Fresh Feijoas Assemble Greek yogurt, granola and fresh scooped feijoa to your liking.

Crumbed Fish Burgers Quick and easy fish burgers for dinner go great with roast potatoes, sea salt and malt vinegar. INGREDIENTS 4 white fish fillets (about 100gm each) For dusting seasoned plain flour for coating: egg wash 60 ml (1/2 cup) vegetable oil 150 gm panko breadcrumbs 4 soft white rolls or burger buns, halved To serve: Butter lettuce leaves 2 vine-ripened tomatoes sliced Tartare 300 gm (1 cup) good-quality mayonnaise 6 Gherkins, finely chopped 2 tbsp. finely chopped flat-leaf parsley 1 tbsp. capers, coarsely chopped Finely grated rind and juice of 1 small lemon Freshly ground black pepper For tartare: combine ingredients in a bowl, season to taste and refrigerate until required. Dust each fish fillet with flour, then dip in egg wash, then coat with breadcrumbs, shaking off excess in between. Heat vegetable oil in a large deepsided frying pan and cook fish in batches, turning once, until golden and cooked through (2-3 minutes each side). Spread rolls with tartare, top bases with lettuce, tomato and cooked fish fillets, sandwich with tops, serve with extra tartare.

Northern Indian Style Baked Eggs with Naan Baked eggs are perfect for breakfast, lunch or dinner. 1/4 cup olive oil 1 medium onion, diced 1-2 jalapenos, seeded + chopped 2 cloves garlic grated 1 tablespoon fresh ginger, grated 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon smoked paprika 1 can whole peeled cherry tomatoes 1/3 cup sun-dried tomatoes, chopped 1/2 cup canned coconut milk 1/2 cup fresh coriander, chopped 4-6 eggs 120 g goat cheese, crumbled (optional) Garnish Chopped almonds, fresh dill Limes, Fresh naan bread Preheat oven to 220c. Heat a large oven safe skillet over medium heat and add the olive oil. Once hot, add the onions. Cook for 8-10 minutes or until soft. Add the jalapenos, garlic and ginger. Cook another 2 minutes and then stir in the cumin, garam masala, chili powder and smoked paprika. Continue cooking for another minute. Add the tomatoes, sun-dried tomatoes, and coconut milk. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the coriander. Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes. Sprinkle with goat cheese fresh dill, and almonds. Serve with lime and a side of fresh hot naan.

Korean Buddha Bowl A Buddha bowl is a wonderful healthy lunch choice, packed with flavour and texture, and can offer many variations with seasonal vegetables - be adventurous 2 cups brown rice 1 large carrot shredded 1 Cucumber seeded and chopped 1 Bag Mung beans 200 g Kimchi 400 g Firm tofu cut into 2cm cubes 2 Soft boiled eggs cut in half (6-7min in boiling water) 200 g Cooked Spinach chopped 2 tsp Black sesame seeds Pinch of Korean chilli powder 1 sheet Toasted seaweed cut in 4 (optional) Dressing: 150 ml Korean soy sauce 50 ml Rice wine vinegar 15 ml sesame oil Cook rice according to directions and cool. To assemble the Buddha bowls divide the cooked and cooled rice between four bowls. Top the rice with carrot, cucumber, mung beans, kimchi, tofu, and cooked spinach. Lastly place half and egg on top of each bowl sprinkle with black sesame seeds, chilli powder, place a piece of seaweed down the side of the bowl and dress well with dressing..

Italian Sausage, Mozzarella and Rocket Pizza Have the night off and get the kids to make this fun and popular family favourite. 100 ml olive oil 2 garlic cloves, sliced Pinch chilli flakes 400 g canned cherry tomatoes 400 g good sausage meat 200 g mozzarella sliced 1 packet of 2, 58 Pizza Bases Fresh Rocket Preheat the oven to 220c. Place olive oil in small pot over medium-high heat, add garlic and chilli flakes gently cook, add tinned tomatoes, season with salt, fresh ground black pepper and cook for 10 minutes. Place two heavy-based oven trays in oven. Spread each pizza base with half of the tomato mixture, scatter with the sliced mozzarella, sausage meat in medium size meatballs and cook on preheated oven trays until golden and crisp (12-15 minutes). Serve drizzled with olive oil, sprinkled with sea salt, fresh black pepper and rocket.

R.V.P Fudge Bar Raw. Vegan. Paleo. A small piece of this rich slice will satisfy any sweet craving. 3/4 c. coconut oil 1/2 c. coconut butter 1/2 c. unsweetened cocoa powder, plus additional for dusting the tops 1/2 c. maple syrup Pinch of fine sea salt 1/3 c. freeze dried raspberries 1/4 c. unsalted almonds, coarsely chopped 2 T. cacao nibs Line a 9 x 5 loaf tin with baking paper, set aside. Combine coconut oil and coconut butter in a medium bowl set over a pan of hot water stir until melted and well combined. Whisk in the cocoa powder until smooth. Whisk in the maple syrup and salt. Fold in the raspberries, almonds, and cacao nibs and pour mixture into your prepared loaf pan. Chill for at least an hour. Using your parchment paper, to assist, transfer the bars to a cutting board; cut into desired shapes and sift with additional cocoa powder.

Sticky Ginger Loaf This sticky ginger loaf is very versatile, a great lunch box sweet treat, or a quick bite for afternoon tea - perfect with lemon icing. 220 g golden syrup 170 g sour cream 110 g soft brown sugar 2 eggs 4 tsp fresh grated ginger Zest of 1 lemon 280 g unsalted butter 130 g plain flour 130 self-raising flour 1 tsp baking powder ½ tsp salt 1 tsp ground ginger Pre heat oven to 170c. Thoroughly grease and line a loaf tin with baking paper. Whisk together the golden syrup, sour cream, brown sugar, eggs, grated ginger and lemon zest. Melt the butter and whisk it into the mixture. Sift the flour, baking powder, salt and ground ginger together twice. Fold into the warm batter, whisking gently if necessary to break down any residual lumps of flour. The batter will be fairly runny. Tip the batter into your prepared baking tin and cook in the centre of the oven for 45-55 minutes or until a skewer comes out clean. Remove the loaf from the oven and cool before removing from the tin. Serve with lots of butter.

Find more recipe ideas online at WWW.FARROFRESH.CO.NZ