- 50 g butter
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, crushed
- 1 leek, white part, sliced
- 1 stick celery, diced
- 1/2 bunch fresh thyme, leaves picked
- 500 g diced mushrooms (white or brown)
- 1 L vegetarian stock
- 1 cup cream
- salt
- pepper
Parmesan and thyme toasts
- 1/2 cup finely grated parmesan
- 2 tablespoons fresh thyme leaves
- 1/2 baguette, sliced
Preheat a grill to high. Line a baking tray with
baking paper.
Heat the butter and oil in a large saucepan over a medium heat. Add the onion, garlic, leek, celery and thyme. Cook stirring for 5 – 7 minutes until softened. Stir through the mushrooms cook for a further 1-2 minutes. Add the stock. Bring to the boil, reduce to a simmer and over with a lid. Cook for 15 minutes.
Meanwhile; prepare the parmesan toast. Combine
the parmesan and chopped thyme. Place
the baguette slices onto prepared tray. Sprinkle with the parmesan mix and
drizzle over a little olive oil. Place under the grill until golden.
Remove lid from soup. Cook for a further 5 minutes. Remove from the heat and stir through the cream. Season with salt and pepper. Transfer the soup to a blender and blend until smooth.
Serve soup warm topped with parmesan toasts.
- 200g Swiss brown quartered or diced
- 5 tablespoons olive oil
- 600 g sweet potato, large dice
- 1/2 medium onion, finely diced
- 2 tablespoons butter
- 1/2 bunch broccolini
- 100g green beans
- salt
- pepper
Tahini Dressing
- 2 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons yoghurt
- 1 garlic clove, crushed
- 250 g packet microwavable brown rice
- 1 avocado, quartered
- 2 soft boiled eggs, halved
- 100g Perino tomatoes, quartered
- 2 large handfuls baby spinach
- 1 tablespoon sesame seeds
Preheat oven to 180°C. Line a baking tray with
baking paper.
Place sweet potato onto prepared tray. Drizzle
over 2 tablespoons of oil. Season with salt and pepper. Bake in oven for 10-15
minutes or until tender.
Meanwhile; heat 2 tablespoons of oil in a large
pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5 minutes until softened and the liquid
from the mushrooms has evaporated. Transfer to a bowl. Season with salt and
pepper and set aside to cool.
Add the butter and remaining oil to the pan.
Sauté the Swiss brown mushrooms for 4 minutes or until tender. Season with salt
and pepper and set aside to cool.
Steam the beans and broccolini until just tender,
refresh under cold water and drain.
Cook the brown rice according to the packet instructions.
Whisk together the tahini dressing ingredients.
Season with salt.
Arrange all the cooked and fresh ingredients into shallow serving bowls in a decorative manner. Sprinkle over the sesame seeds and serve with the tahini sauce.
Note: Option to add a piece of steamed or baked salmon as extra protein.
- 4 sliced of bread
- 60g butter
- 250g white button mushrooms, coarsely chopped
- 1 shallot (40g), finely chopped
- 1 garlic clove crushed
- 3 fresh spring onion
- 2 Free Range Egg whisked
- Sea salt flakes, to sprinkle
- Thyme sprigs, extra, to sprinkle
- Preheat oven to 220°C (200°C fan-forced).
- In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Remove from heat. Season with salt and pepper. Set aside to cool completely.
- Cut the edges of the bread and with a rolling pan, flatten.
- Grease a 12-hole, 1½-tbs mini muffin pan and line each hole with flat bread.
- Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt flakes.
- Bake for 15 mins or until golden brown on bottom.
Transfer to a serving platter.
Serve warm.
