HW0037 - Cookbook Final Print Test

- 2020 edition -
Family
Favourites
HEALTH & WELLBEING TEAM

welcome!
Contents
“Cooking is all about people. Food is maybe the only universal thing that
really has the power to bring everyone together. No matter what culture,
everywhere around the world, people eat together.” — Guy Fieri
Welcome to the 2020 Edition of
Greenstone’s Family Favourites Cookbook!
All recipes found in this book have been provided by our
Greenstone family, each telling a story of its origin and how
it has been shared with their families.
Each recipe is unique; introducing us to a wide range of
fresh, new ingredients and allowing us to explore and create
new meals to share with our families and loved ones.
The Health & Wellbeing team hope you enjoy these hand
picked recipes and bringing them to life in your own home.
Meals
Aalu Poori 1
Bengali Style Khichudi 2-3
Biriyani (Chicken Dum) 4-5
Biriyani (Hyderabadi Chicken) 6-7
Biriyani (Veg Soya) 8-9
Chicken Laksa 10
Chicken Soup 11
Devilled Sausages 12
Lehsuni Palak Paneer Curry 13
Paella Ala Mumcy 14
Sesame Crusted Tofu Broth 16-17
Slow Cooked Gourmet Buffalo
& Veggies 18
Slow Cooker Hoisin Pulled
Pork Noodles 19
Spicy Pork Sausage Rolls
with Onion Jam 20-21
Spinach & Ricotta Cheese 22
Spinach & Ricotta Pie 23
Tandoori Cauliflower 24
Tasty Chicken 25
Thai Green Curry 26
Twice Baked Cheese Soufflé 27
Woodfire Pizza 28-29
Snacks & Desserts
Anzac Biscuits 32
Coffee Strudel Slice 33
Green Moong Dal Vada 34
Homemade Nutella Knafeh 35
Kugelhopf Cake 36-37
Sesame Peanut Bars 38
Sticky Date Pudding 39
Tiramisu 40

AALU POORI
(POTATO CURRY WITH
INDIAN FRIED BREAD)
Steps
Let’s
get
Cooking!
Potato Curry
1. Lightly oil a large pan and place on
medium heat. Add in cumin, carom
seeds and a pinch of asafoetida.
2. Add 1 finely chopped onion. Sauté until
golden brown.
3. Next, add 2 teaspoons of ginger garlic
along with 2 green chillies.
4. In the same pan, add 2 chopped
tomatoes then saute the tomatoes
until they become soft.
5. Add turmeric powder, red chilli powder
and coriander powder along with salt to
taste and garam masala (optional).
6. Add 2 chopped potatoes, stir then add
water until the potatoes are covered.
7. Cook on medium to high for
10-20 minutes.
Indian Fried Bread
1. Knead wheat flour with half a cup of
water, oil and 1 pinch of salt.
2. As you are kneading the dough, add in
more water to ensure the dough is not
too soft, nor too hard.
3. Start making small balls from the dough.
Note: Four cups of dough make
approximately 15 small breads.
4. Apply some oil to each ball and roll
them out.
5. Heat oil in deep pan. Fry the rolled dough
until it puffs and is golden brown on
both sides.
6. Serve hot along with potato curry.
“The reason I chose this recipe as my favourite is
because it reminds me of our family and our home
(India). This traditional recipe is commonly served
at celebrations, festivals, special occasions and get
togethers. It’s so easy & quick and makes you and
your tummy happy!
My husband and I like it as a weekend breakfast
especially during winters. It reminds us of our
mothers, and we end up arguing over whose
mother made it best.” — Tushar Tushar
40
Minutes
Ingredients
Potato Curry
• 1 tsp cumin seeds
• 1 tsp carom seeds
• 1 pinch asafoetida
• 1 onion
• 2 tsp ginger garlic
• 2 green chillies, slit
• 2 tomatoes
• 2 large potatoes, chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 pinch salt (to taste)
• 1
/2 tsp garam masala powder
(optional)
Indian Fried Bread
• 2 cups whole wheat flour
• 2 tsp oil
• 1 pinch salt (to taste)
• oil to roll dough
• oil to deep pan fry
• 1
/2 cup water
2-4
Serves
1

80
Minutes
6
Serves
BENGALI
STYLE
KHICHUDI
Steps
1. Rinse gobindobhog rice thoroughly,
spread it over a colander or net, and leave
it to air-dry completely.
2. Cut potatoes in 5cm chunks, cauliflower
into 5cm florets, and tomatoes into
quarters. Shell and blanch the peas.
3. Set a large pot on medium heat and
add the moong dal to it. Dry-roast the
dal for about 6 minutes or until it turns
pinkish-brown giving off a nutty aroma.
Stir continuously throughout to get an
even roast.
4. Once roasted, transfer the dal to a large
bowl, and wash it. Rinse just once; as
over rinsing will cause the moong dal to
lose its nutty scent. Strain over a colander
and set aside.
5. Back in the large pot, heat 1 teaspoon
of vegetable oil. Add the washed
gobindobhog rice to it.
6. Fry the rice for about 4-5 minutes, stirring
frequently, until it takes on a glassy
look. Frying activates the sweet smell of
gobindobhog rice. Once done, transfer
the rice to a plate; set aside.
7. In the same large pot, add 3 teaspoons
of vegetable oil. Fry the potatoes until
they develop a golden film. Remove from
oil and set this aside. Add the cauliflower
to the pan, fry until the florets are lightly
coloured, and set those aside too.
8. In a small bowl, mix the ginger paste,
tumeric powder, and cummin powder
with 50ml of water and set aside. Set
extra water to boil on the stove or in
an electric kettle.
9. Add mustard oil to the pan, set on
medium heat. Once the oil is hot,
temper it with dried red chillies, bay
leaves, cardamom, cinnamon, cloves,
and cumin seeds.
“As winter sets in, I will miss my mother’s cooking
more than ever. Out of all the dishes she used to
prepare, I will miss Khichudi the most. Khichudi
is considered as one of those rare dishes that
effortlessly strides the boundary between what is
considered “ordinary” and “special” when it comes
to cooking.
I still remember those days when my mother used
to prepare this dish with eggplant fritters or on its
own for wintery nights as dinner.”
— Anu Chakrabarty
10. Add the grated coconut. Fry for about
3 minutes until the coconut turns golden.
11. Add the ginger, turmeric and cumin paste
to the pan. Fry the spices on medium
heat until their raw smell has gone and
oil starts oozing from the mixture. This
should take about 8 minutes. If you find
during this time that the mixture has
run dry, add up to 50ml more water and
continue frying.
12. Add the tomatoes, cover and cook for
about 2 minutes.
13. Next, add the fried gobindobhog rice,
roasted moong dal and 2 slit green
chillies. Stir them into the spices and cook
for about 2 minutes.
14. Add 1.8L of hot water along with the salt.
Cover the pan and allow its contents to
boil for 5 minutes. The heat should be set
at low from this point onwards.
15. Once the water is bubbling, add the fried
potatoes and cauliflower. Cover and cook
for about 15 minutes. Dal tends to settle at
the bottom and stick to the pan, so don’t
forget to stir occasionally, scraping the
bottom thoroughly.
16. After 15 minutes, add the sugar,
blanched peas, and 3 more slit green
chillies. Stir everything in and cook for
3-4 more minutes.
17. Garnish with ghee and garam masala
powder. Turn off the heat, cover the pan,
and allow the khichuri to rest for
2 minutes before serving.
Ingredients
• 200g moong dal (mung beans)
• 200g gobindobhog rice (aromatic
small grain rice, available in any
Indian grocer, plain basmati can also
be used as an alternative)
• 200g potatoes
• 200g cauliflower
• 100g tomatoes
• 80g peas, frozen and blanched
• 1
/2 tsp cumin seeds
• 3 pcs cardamom, whole
• 1 pcs cinnamon, whole
• 3 pcs cloves, whole
• 3 pcs red chillies, dried
• 4 pcs bay leaves
• 2 tbsp ginger paste
• 2 1 /2 tbsp grated coconut
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 5 green chillies, slit
• 3 1 /2 tsp salt
• 2 1 /2 tbsp sugar
• 1
/2 tsp garam masala powder
• 4 tsp vegetable oil
• 3 tsp mustard oil
• 1.8L hot water
• 100ml water, room temperature
• ghee for garnishing
2
3

BIRYANI
(CHICKEN
DUM)
Tasty!
Steps
60
Minutes
• 1kg chicken with bones
Marinade
Ingredients
• 1 tsp yoghurt/hung curd
• 1
/2 tsp chilli powder
• 1
/2 tsp turmeric powder
• 1
/2 tsp garam masala powder
• 1
/2 tsp ginger garlic paste
• 1
/2 tsp salt
Par Boiled Rice
• 750g long grain basmati rice
• 2 tsp salt
• 1 tsp oil
• 5 pods of green cardamom
• 5 star anise
• 2 bay leaves
• 5 cloves
• 4 inch cinnamon stick
• 2 tsp kewra water
8
Serves
Chicken Masala & Garnish
• 6 tsp clarified butter/ghee
• 6 tsp oil
• 5 pods of green cardamom
• 5 star anise
• 2 bay leaves
• 5 cloves
• 4 inch cinnamon sticks
• 3 large onions, sliced
• 1
/2 tsp shah jeera whole
• 3 tsp ginger garlic paste
• 2-3 green chilli, slit
• 1 bunch mint leaves
• 1
/2 - 1 tsp salt
• 1 tsp chilli powder
• 2 tsp coriander powder
• 1
/2 tsp turmeric powder
• 1-2 tsp garam masala powder
• 3 big tomatoes, diced
• 1 bunch coriander leaves
• 1 tsp saffron threads
• 2 tsp warm milk
• 1 large onion, thinly sliced
• 1
/4 cup ghee
• 2 tsp coriander leaves (optional)
1. Mix the chicken with the ingredients in the
marinade and keep aside for 30 minutes
in a bowl.
2. Bring 4-5L of water to boil in a large pot.
Add all of the Par Boiled Rice ingredients.
When the rice is half cooked, strain it
using a large colander and keep aside.
3. Heat 6 teaspoons of oil and 6 teaspoons
of clarified butter/ghee in a wide thick
bottomed pan that has a lid. Add the
green cardamom, star anise, bay leaves,
cloves and cinnamon sticks into the pan
and fry for a minute. Add the onions and
fry until golden brown.
4. Once the onions have browned, add the
shah jeera, ginger garlic paste, green chilli,
mint leaves and fry.
5. Add in the marinated chicken and fry until
the meat changes colour.
6. In the same pan, add in the salt, chillicoriander-turmeric-garam
masala powder
and fry the chicken.
7. Add tomatoes and fry for a minute. Check
if the garam masala is enough or alter
according to your taste. Close the lid and
let the chicken cook until half done.
8. Chop the coriander leaves, add and
mix well.
9. Add the par boiled rice in layers. If you
want, you can mix it up all together for
uniform taste.
10. For the garnish, fry the sliced onions
until golden brown in the ghee.
11. Soak the saffron threads in warm milk
for 2 minutes.
12. On top of the rice; pour saffron milk,
spread half the quantity of fried onions,
mint and coriander leaves.
13. Cover the lid of the vessel and seal it with
wheat dough around so that the steam
does not escape.
14. Cook it on low flame for 30 minutes.
You can keep it on an iron caste pan to
avoid burning.
15. Once finished, mix the garam masala and
rice together.
16. Serve the yummy ‘Chicken Dum Biryani’
with the remaining fried onions, mint and
coriander leaves.
“My family loves eating piping hot biryani during
winter. It has several variations to it and this
weekend I had cooked the traditional ‘Chicken
Dum Biryani’ that is being shared in this recipe.”
— Ashitha Saldanha
4
5

BIRYANI
(HYDERABADI
CHICKEN)
Steps
6
60
Minutes
Ingredients
6-8
Serves
• 350g yoghurt (natural)
• 1kg chicken with bone
(medium size pieces)
• 2 tbsp lemon juice
• 1kg basmati rice
• 2 tsp ginger garlic paste
• 2 tsp garam masala powder
• 2 tsp red chilli powder
• 4 tsp salt
• 4 green chillies, slit
• 1
/2 tsp turmeric
• 100g fried onions
• 2 onions, finely sliced
• 1 small bunch coriander, chopped
• 1 small bunch fresh mint, chopped
• 150ml oil
• 2 tsp red chilli powder (optional)
• 4 cardamom pods
• 4 cinnamon sticks
• 1 tsp black cumin seeds
• 4 bay leaves
• 4 cloves
• 1 pinch saffron mixed with 50ml milk
(optional)
• 3L water
1. Drain water from yoghurt.
2. Wash chicken and strain to drain water.
3. Using a large pot, add chicken and apply
the lemon juice to it. Leave it aside for
20-30 minutes.
4. After 20-30 minutes, add the following to
the chicken and marinate:
o Yoghurt
o Ginger garlic paste
o Garam masala power
o Red chilli powder (optional)
o 2 teaspoons salt
o Green chillies
o Turmeric
o Fried onions
o 1 finely sliced onion
o Freshly chopped coriander
(leave some leaves for garnish)
o Chopped mint
o Oil 100ml
5. Mix well and taste for salt and chilli.
Add more salt/chilli powder based on
taste. Leave the marination aside.
6. Wash the basmati rice twice and soak
in lukewarm water for 20 minutes.
7. Boil 3L of water in a saucepan of
5-7L capacity.
8. When the water is boiling, add the
following:
o 2 teaspoons salt
o Cardamom
o Cinnamon
o Cumin seeds
o Bay leaves
o Cloves
9. Drain water from the soaked rice and add
to boiling water.
10. When rice is 60% cooked, drain off the
water completely and layer over the top
of the marinated chicken sitting in the
first pot.
11. Sprinkle saffron mixed milk and 50ml of
oil on top of the rice evenly.
12. Cover the saucepan with aluminium foil
and place the lid to cover it.
13. Cook on a high flame for 5 minutes.
14. Followed by a medium flame for another
5 minutes.
15. And finally with a low flame for
20 minutes. Once complete turn off
the stove.
16. Fry the remaining sliced onion until
golden in a separate pan to use for
garnish (optional).
17. Garnish with fresh coriander leaves and
fried onions.
“Our family’s favourite is Hyderabadi Chicken
Biryani. There is no event/celebration in our family
without this world-famous dish, we often cook it
during our festival season and for special occasions.
This authentic Hyderabadi Chicken Biryani recipe
is straight from my kitchen.”
— Abdul Hameed Mohammed
7

BIRYANI
(VEG SOYA)
Ingredients
Biryani Paste
160
Minutes
4
Serves
Biryani
Steps
1. Grind Biryani Paste ingredients together
until it forms a thick-like consistency.
2. In a large pan, add 1 tablespoon of oil.
After it is heated, add onion, bay leaf and
cinnamon stick.
3. Add ground paste into the pan, add
onions and fry until golden brown.
4. While onions are golden brown,
add finely chopped tomatoes and fry
until soft and pasty.
5. In the same pan, add in vegetables and
soya chunks (drain and squeeze water
from soya chunks).
6. Add red chilli powder to the ingredients
and fry for a further 1-2 minutes.
7. Drain the water from basmati rice and add
it to the pan.
8. Based on taste, add in salt, give it a stir
and add 1 1 /2 cups of water.
9. Add yogurt and mix everything together.
10. Take half quantity of mint leaves and mix
together in the pan.
11. Salt can be adjusted if required.
12. Cover the pan on a low-medium heat and
cook for a further 5 minutes.
13. Open the lid and cook for a further
5 minutes to ensure that all water has
been reduced.
14. Take the pan off heat and stir.
15. Add coriander and remaining mint
leaves to the top and close the pan for
few minutes.
16. Start to prepare the Raita Dip seperatly
during this time.
17. Take the pan off heat and serve.
Raita Dip
While rice is cooking, prepare Raita Dip:
1. Beat the yogurt to a thick/
flowing consistency.
2. Mix all ingreditents into a bowl.
3. Raita Dip is ready to be served
alongside Biryani.
Replacements
• Replace soya chunks with any meat of
your choice.
• If you are using a pressure cooker instead
of a pan, after Step 11 of the Biryani recipe,
close the cooker and let it cook for 1
whistle. Leave until pressure is realeased.
Continue with Step 15.
“Biryani is one of the favourite dishes in India, not
only because of its taste but also its flavour.
I learnt this recipe from my mother-in-law, and
I used to wait impatiently to taste this mouthwatering
dish whenever she makes it. Full credits
to my husband who took biryani’s taste to the next
level by adding homemade spices. I quickly adopted
to this new technique to add more flavour and taste
to my biryani.
Coming from a vegetarian background, we add
soya chunks for a protein substitute. If you require
extra protein or prefer meat, the recipe can easily
be altered.”
— Anitha Ravichandran
• 5-6 garlic cloves
• 1
/2 inch ginger
• 1 star anise
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 2-3 tsp water
Biryani
• 1 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1
/2 cup mixed vegetables
• 1
/2 cup soya chunks, soaked in
water for 20 minutes (or meat of
your choice)
• coriander leaves, few strands
• 1
/2 cup mint leaves
• 1
/2 tsp red chilli powder
• 1 tbsp yogurt
• 1 pinch salt
• 1 bay leaf
• 1 cinnamon stick
• 1 cup basmati rice, washed & soaked
in 1 1 /2 cups of water for 10 minutes
Raita Dip
• 1
/2 cup cucumber, finely diced
• 1
/2 cup carrot, grated
• coriander leaves, few strands
• 1 pinch salt
• 1 cup yogurt
8
9

CHICKEN
LAKSA
CHICKEN
Soup
Steps
Steps
60
Minutes
4
Serves
Laksa Paste
1. Place dried chillies in a small heatproof
bowl and cover with boiling water. Leave
this for 10 minutes or until softened and
then drain.
2. Fry the coriander, paprika, cumin and
turmeric over medium heat for 1-2 minutes
or until fragrant. Allow to cool completely.
3. Place chillies, onion, lemongrass, galangal,
nuts, garlic, and spice mixture in a food
processor. Process until finely chopped.
4. Add oil and process until it forms a
smooth paste.
• Note: Laksa Paste can refrigerate in an
airtight container for up to 1 week.
1. Place all soup ingredients in a pot and
bring to low boil for 15 minutes. Turn off
and leave 40 minutes with the lid on.
2. In a bowl combine the relish shallots,
ginger, salt and pepper.
3. Just before the soup is ready, put the oil
on high heat until smoking. Pour over
relish ingredients and stir through.
“This is our family favourite in the colder months.
A simple, clean and easy dish that you can cook
and then leave to sit for 40 minutes while you
get the kids in the shower or finish off homework
before dinner. Sometimes we add wontons to the
soup and boil at the end for something a little
different. Enjoy!”
— Lavenia Manara
60
Minutes
6
Serves
Ingredients
Chicken Laksa
Ingredients
10
Laksa Paste
• 1 tsp coriander, ground
• 1
/2 tsp paprika
• 1
/2 tsp cumin, ground
• 1
/2 tsp turmeric, ground
• 6 red chillies, dried long
• 1 brown onion, chopped
• 2 lemon grass stalks
(white part only), chopped
• 1
/2 tsp galangal, grated finely
• 5 cashew nuts
• 2 garlic cloves, chopped
• 1 tsp peanut oil
Chicken Laksa
• 150g rice vermicelli noodles
• 1
/2 cup laksa paste
• 400ml coconut cream
• 2 cups chicken stock
• 2 bok choy, quartered
• 8 tofu pieces, frozen deep-fried
• 1
/2 large barbecued chicken, skinned
and boned
• bean sprouts and fried shallots
to serve
1. Place noodles in a large heatproof bowl.
Cover with boiling water. Stand for 5
minutes or until tender. Using a fork,
separate then drain.
2. Heat a large saucepan over medium heat.
Add laksa paste then stir fry for 1 minute
or until fragrant.
3. Add coconut cream and stock; and bring
to the boil.
4. Add chicken and bok choy.
5. Reduce heat to low and simmer for
2-3 minutes.
6. Add the tofu.
7. Divide noodles between 4 bowls.
8. Spoon over coconut laksa soup and top
with bean sprouts and fried shallots.
“Chicken laksa is our family’s all-time favorite
in winter. It’s quick and easy and it is full of
nutrients. It’s the perfect way to soothe a
sore throat.
It’s a great source of:
Protein, Carbohydrates, Vitamin B and C,
Iron, Fibre.”
— Vaishali Ravichattu
Chicken Soup
• 1.5kg chicken thighs
• 4 shallots, roughly chopped
• 1 bunch coriander, roots only
• 1 tsp peppercorns
• 1 tbsp salt
• 2L water
Relish
• 8 shallots, finely chopped
• 2cm ginger, cut into fine matchsticks
• salt and pepper (to taste)
• 1
/4 cup of vegetable oil
11

DEVILLED
SAUSAGES
Steps
LEHSUNI
PALAK
PANEER
Curry
50
Minutes
Ingredients
4
Serves
• 6-8 pork sausages
• 2 tbsp neutral oil
• 2 large onions, halved and
thinly sliced
• 1 capsicum, thinly sliced
• 2 cups beef stock
• 2 tbsp worcestershire sauce
• 2 tbsp tomato paste
• 4 tbsp tomato sauce
• 2 garlic cloves, crushed
• 1 tbsp curry powder
• 2 tbsp soft brown sugar
• 2 tsp thyme leaves
• salt and ground black pepper
(to taste)
• vegetable mushroom and zucchini,
cut thinly (optional)
1. Heat pan with oil and place diced onions
and capsicum to soften.
2. Chop sausages into 4 pieces. Add
Worcestershire sauce, garlic, salt
and pepper to season to the
prepared sausages.
3. Add seasoned sausages into the pan and
cook on medium heat until sausages start
to brown up.
4. Then add tomato paste, tomato sauce
and curry powder to make sauce mixture
in the pan. Ensure ingredients are mixed
in together.
5. Optional vegetables can be added into
the recipe. Simmer until the vegetables
are cooked in the mixture.
6. Serve alongside your homemade mash
potato and your optional vegetables.
“Makes an inexpensive meal, that the children
love, and very easy to prepare.”
— Stephen Hastie
Steps
Palak Puree
1. Heat oil in a pan.
2. Add cumin seeds, green chillies, chopped
onion, ginger, garlic, coriander leaves and
mint leaves. Saute until they soften and
the onion becomes golden brown.
3. Add spinach leaves to the pan.
4. Once spinach is cooked, cool the mixture
and make a paste. If required use the
remaining water from the mixture.
Tempering
1. In a separate pan, heat some oil, and add
whole garlic cloves. Cook on a low flame
until they are soft and golden brown.
2. Add kasuri methi leaves with Palak Puree.
3. Finally add paneer cubes.
4. Adjust salt and water and boil until it
reaches desired consistency.
5. To finish off, add some fresh cream and
add garam masala powder.
• Note: If you have a big block of paneer,
and want some extra flavour. Add grated
paneer as well, it turns out great too.
“This recipe was shared by one of my friends
and from then on has become a favorite dish in
our house. We are huge fans of spinach based
recipes. Reason being, we love eating leafy green
vegetables and can appreciate the distinctive green
colouring when compared to other Indian curries.
Lahasun means garlic in Hindi. This dish adds a
sensational garlic twist to the well known classic
palak paneer."
— Rajani Navad
30
Minutes
Palak Puree
• 2 bunch palak/spinach
• bunch of coriander leaves
• bunch of mint/pudina leaves
• 1-inch garlic, grated
• 1 garlic clove, ground
• 1 tsp cumin seeds
• 2 tbsp oil
• 2-3 green chillies, slit
• 1 onion, roughly chopped
Tempering
Ingredients
• 2 tbsp oil
• 4-5 whole garlic cloves
• 1 tbsp fresh cream
• 2 tsp kasuri methi leaves or
fenugreek leaves
• 1 tsp garam masala powder
• 1 cup paneer cubes
3
Serves
12
13

PAELLA
ALA MUnCY
45
Minutes
Sofrito
• 1 canned tomato
• 2 large roasted red capsicums from
a jar (piquillo)
• 4 garlic cloves, peeled and crushed
• 1
/2 bunch parsley, chopped
• 1
/2 bunch chives, chopped
• 25ml extra virgin olive oil
• 1 tsp saffron threads
• 1 tbsp smoked paprika
Paella
Ingredients
• 400ml fish stock
• 200g japanese rice
• 1kg marinara mix
• 2 spanish chorizo sausages,
thinly sliced
• 50g frozen peas
• 1 lemon, cut into wedges to serve
• chives, for garnish
• choice of seafood, garnish on top
8-10
Serves
Sofrito
Steps
1. Place all Sofrito ingredients in a food
processor and blend until chunky
(not puree).
2. If you do not have a food processor,
roughly chop the tomatoes and
capsicums and finely chop the garlic
and parsley to combine with other
sofrito ingredients.
Paella
1. Heat a 30cm fry pan or paella pan on
high heat, add chorizo and cook until
golden brown.
2. Add the combined sofrito ingredients and
cook for 3-4 minutes.
3. Combine the fish stock and bring to a boil.
4. Add and stir in the rice and marinara mix,
bring to a simmer. Continue to simmer on
low heat for about 10 minutes.
5. When rice is tender (half-cooked), and
liquid has reduced (there should be a little
liquid left in the fry pan), add peas.
6. On a low heat, cover the pan with
aluminium foil to ensure steam doesn't
escape from the rice to cook further.
7. Leave for another 2 minutes on low heat
to achieve ‘soccarrada’ (crust on the
bottom of the pan).
8. Sprinkle with chives for garnish & garnish
with favorite seafood. Squeeze over lemon
juice just before serving.
“Working from home has enhanced my family’s
cooking skills. I’ve always wanted to cook Paella
the authentic way using a Paella pan which I
didn’t have in my kitchen.
My husband, after craving the dish, bought me the
pan for Mother’s Day.”
— Maria Fe Estigoy
Are
you
hungry
yet?
14
15

60
Minutes
Ingredients
Sesame Crusted Tofu with Nuoc
Cham Sauce
• 4 squares firm tofu (will make 8
pieces)
• 1 egg
• 1
/4 tsp salt
• 4 tbsp panko breadcrumbs
• 2 1 /2 tbsp white sesame seeds
• 1 1 /2 tbsp black sesame seeds
• oil for frying
Sweet Potato Mash
• 1 large sweet potato, skin on
• 1
/4 cup coconut milk
• 1
/4 cup milk
• 1 bay leaf
• 1 garlic clove
• 1 tbsp butter
• wasabi (to taste)
4
Serves
SESAME
CRUSTED
TOFU,
SWEET POTATO
MASH, GREENS AND
MISO BROTH
Nuoc Cham Sauce
• 3 tbsp sugar
• 1 tsp veg fish sauce
• 1
/4 cup fresh lime juice
• 1 garlic clove, sliced or minced
• 1 red chilli, thinly sliced
Miso and Lemon Grass Broth
• 1 tbsp miso paste
• 1 lemon grass root
• 3-4 slices of ginger
• 1 1 /2 cups water
• 1
/2 tsp corn flour
Honey Soy - Bok Choy & Broccolini
• 1 tbsp olive oil
• 2 bunches bok choy, washed
• 2 garlic cloves, thinly sliced
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp kecap manis
• 1 tsp sesame oil
• 1 red onion, whole, skin on
Plating
— Deepa Chiba
• chopped spring onions
“The dish is super healthy, low GI, heart-warming
and packed with flavour, especially on a cold night.
For a vegetarian family, having something that
is high in protein, filling and delicious is super
important. I recently created this dish and my
mum is already booking in dates for extended
family to come and try this out.”
Step 1
Steps
1. Drain the tofu for 20 minutes – 1 hour.
2. Place block of tofu in a colander. Place a
plate on top of it and weigh it down with
a can of tomatoes or some other relatively
heavy canned goods.
3. After minimum of 30 minutes remove tofu
from colander and cut each square in half
(horizontally).
4. Using the onion from the honey soy – bok
choy & broccolini ingredients, place the
whole onion on its own on a tray and
put in the oven at 150C. Cook until soft
approximately 20 minutes or so.
5. Unpeel the onion, cut into quarters and
keep this for the honey soy – bok choy &
broccolini method.
Step 2 - Making the Sweet Potato Mash
1. Place all ingredients except wasabi into a
pot and bring to a boil.
2. Reduce to a simmer until the potato is soft.
3. Once soft, remove the bay leaf and garlic.
4. Place the sweet potato into a blender with
a small amount of the liquid, blend until
smooth. Add more liquid if needed to a
desired consistency. It needs to be thick but
more like a puree.
5. Add wasabi to taste based on preferences.
The flavour of the sweet potato and
coconut milk must be present.
Step 3 - Nuoc Cham Sauce
1. In a medium bowl, whisk together the sugar,
veg fish sauce, and lime juice until the sugar
is completely dissolved. Add the garlic and
chillies. Let stand for 30 minutes. Taste and
adjust flavours if necessary. (Sauce can be
stored in the refrigerator for up to a week).
Step 4 - Miso and Lemon Grass Broth
1. Place the miso paste, lemon grass root,
ginger and water into a saucepan and bring
to a boil. Reduce the water (broth) to at
least one cup.
2. Remove the lemon grass root and ginger.
3. Mix the corn flour in a glass with
approximately 15-20mls tap water and pour
into the miso broth to slightly thicken.
Step 5 - Coating the Tofu
1. In a small bowl beat the egg with a fork and
with 1 teaspoon of water. In another small
shallow vessel with sides, stir together the
salt, panko and sesame seed. Vegans can
omit the egg, using 2 tablespoons flour and
add water to make a thin batter.
2. Working with one piece at a time, submerge
the cut tofu into the egg, then coat it in the
sesame-panko mix, then place it on a clean
plate. Repeat with the remaining slices.
Step 6 - Honey Soy - Bok Choy & Broccolini
1. Heat oil in a large wok over high heat.
Swirl to coat.
2. Add bok choy into the wok and stir-fry
for 2 minutes or until just wilted.
3. Add garlic, honey, kecap manis and
soy sauce.
4. Stir-fry for 2-3 minutes or until bok choy
is just tender.
5. Remove the wok from the heat and toss
through the sesame oil.
6. Add the peeled and quartered onion.
Step 7 - Cooking the Tofu
1. Heat a large non-stick frying pan over
medium-high heat. When it’s hot, add about
2-3 teaspoons of oil.
2. Carefully lay each piece of tofu into the
frying pan. If the slices appear to be
browning too quickly turn the heat down.
Crisp tofu slices for about 3-4 minutes per
side, then transfer to a serving platter.
Step 7 - Platting Up
1. Using a shallow bowl, spread about
3 tablespoons of the sweet potato mash
into a circle in the middle.
2. Top with 2 bok choy, 2 broccolini and 2-3
onion skins. Drizzle the honey soy sauce on
top of the vegetables.
3. Place 1-2 pieces of the sesame tofu on-top
of the vegetables.
4. Drizzle the nuoc cham over the tofu.
5. Lastly using a small ladle add the miso
broth around the sweet potato (not on top
of the stack).
6. Garnish with chopped spring onions.
16
17

SLOW COOKED
GOURMET
BUFFALO
and Veggies
SLOW COOKER
HOISIN
PULLED PORK
NOODLES
Steps
Steps
9
Hours
Meat and Marrow
• 500g beef shanks, cut in to
1-inch pieces.
• 500g beef chunks
Vegetables
• 250g pumpkin, cut into 1-inch cubes
• 250g sweet potato, cut into
1-inch cubes
Spices
Ingredients
• 5 garlic cloves, crushed
• 6 pods cardamom
• 3 cinnamon sticks
• 10 peppercorns, crushed
• 1 star anise
• 5 cloves
Other ingredients
• 1 tbsp cornflour
• 4 cups, stock of choice
• 1 lemon, juiced
• salt and pepper (to taste)
4
Serves
1. Add the two cuts of meat & vegetables
into the slow cooker (5-6L capacity) along
with the spices, 4 cups of stock, a pinch
of salt (stock already has salt in it so be
mindful) and keep the slow cooker closed
on medium setting for 8 hours. Spices can
be tied together in a muslin cloth before
putting into the slow cooker.
2. Once cooked, don't overmix the contents
in the pot to avoid a mushy stew.
3. By this time, the meat should be falling
off the bone. Mix the cornflour in
2 tablespoons of water and add into the
slow cooker. Cook for a further 1 hour
whilst keeping the lid slightly open, as this
will reduce the mixture to a thick stew.
4. Transfer into serving bowls and add lemon
juice, salt and pepper to taste.
• This recipe works well with carrots,
potato, onions or parsnips.
• Cooking times may vary based on the
appliance. After 8-9 hours of cooking, the
liquid content must be reduced to half
and the beef/marrow should be falling off
from the bones.
“This one pot slow cooked aromatic stew has
hearty flavourful buffalo meat which melts in the
mouth and tender vegetables enhanced with the
bone marrow. This is a perfect winter warmer for
busy families as we can add all the ingredients
into the slow cooker in the morning and dinner
will be ready by the time you are back from work.
This nutritious and tasty one pot is our all-time
winter favourite because of its enriched flavour
and the mouth-watering tender beef. It is also very
convenient to make and the kids love them too.“
— Baby Mathew
1. Place the pork in a slow cooker.
2. Heat the oil in a large frying pan over
medium-high heat.
3. Add the onion, garlic and ginger into the
fry pan. Stir-fry for 3 minutes or until the
onion is soft. Mix in the tomato paste and
cook, stirring for 1 minute.
4. Add the stock, hoisin sauce, soy sauce,
brown sugar and Chinese five spice.
Simmer for 1 minute.
5. Remove from heat and pour the mixture
over the pork. Place the lid on the slow
cooker and cook on high for 6 hours
(or low for 8 hours) or until the pork is
very tender.
6. Transfer the pork to a large tray and use
2 forks to shred the meat.
7. Transfer the braising liquid from the slow
cooker to a large saucepan. Simmer over
high heat for 10 minutes or until the sauce
thickens slightly.
8. Add the shredded pork into the saucepan
and stir to combine.
9. Cook the noodles in a large saucepan
with boiling salted water for 3 minutes or
until tender.
10. Drain the water, divide the noodles and
pork among serving bowls.
11. Top with cucumber, coriander and chilli,
if using.
“Our family only just discovered this recipe, but it
is AMAZING and definite favourite, plus makes a
perfect crowd pleaser for dinner parties!”
— Tania Bradley
8
Hours
Ingredients
6
Serves
• 1.2kg boneless pork shoulder
• 1 tbsp vegetable oil
• 1 brown onion, thinly sliced
• 4 garlic cloves, finely chopped
• 4cm piece fresh ginger, cut into
matchsticks
• 70g tomato paste
• 250ml chicken stock
• 80ml hoisin sauce
• 2 tbsp soy sauce
• 55g brown sugar
• 1 tsp chinese five spice
• 500g fresh thin egg noodles (choice
of noodle optional)
• sliced lebanese cucumbers (to serve)
• sliced long fresh red chilli (to serve/
optional)
• fresh coriander, to serve (optional)
18
19

SPICY PORK,
FENNEL SEED
AND CHILLI
SAUSAGE
ROLLS SERVED
WITH ONION JAM
Steps
50
Minutes
Sausage Rolls
• 1kg good quality pork sausages,
skin removed
• 2 tsp fennel seeds, crushed
• 2 tsp chilli flakes
• 1 red onion, finely diced
• 1 packet puff pastry sheets (6 sheets)
• 1 egg (for egg wash)
• poppy seeds
• sea salt flakes
Onion Jam
Ingredients
• 4 red onions, sliced
• 2 tbsp olive oil
• 1 cup brown sugar
• 1
/2 cup balsamic vinegar
• 1
/2 cup water
48
Serves
Sausage Rolls
1. Lightly grease a couple of baking trays
and pre-heat your oven to 180˚C.
2. Place the pork sausage meat (skin
removed) in a bowl with the crushed
fennel seeds, finely diced onion and chilli
flakes and combine.
3. Divide your sausage meat mixture into
12 equal portions.
4. On a floured bench lay-out a sheet of the
puff pastry and cut into two.
5. Create a sausage shape with a portion
of the sausage meat and place down the
centre of the puff pastry.
6. Egg wash the edges of the pastry and
fold the pastry over the sausage meat
to join the sides and create a long
sausage roll.
7. Use a fork to seal the side of sausage roll.
8. Egg wash the top of the sausage roll and
sprinkle poppy seeds and sea salt.
9. Cut the large sausage roll into 4 smaller
ones and place them on your prepared
baking trays leaving a 5mm gap between
each roll.
10. Bake in the oven for around 30 minutes
until golden brown.
11. Cool on a wire rack.
Onion Jam
1. Gently sauté the red onion in a pan with
the olive oil until soft and translucent.
2. Add sugar, water and vinegar to the pan
and stir through.
3. Leave to gently simmer until all liquid has
reduced and you have a jam like texture.
4. Set aside to cool.
5. Serve cold on the side with your
sausage rolls.
“The tradition of these sausage rolls started quite
a few years ago in our family. Prior to migrating
to Australia and pre children, I wasn't much of
a sporting or footy fan, however, after living in
Australia for only a short while it became apparent
that the ‘footy season’ and in particular State
of Origin and the NRL finals are a huge part of
the social calendar for many and we were being
invited to parties and to ‘bring a plate’. I cooked
these sausage rolls at one of those parties and they
were a hit so I’ve been cooking them ever since. The
recipe is so simple and quick.”
— Sarah Richards
20
21

SPINACH
& RICOTTA
CHEESE
Spinach &
Ricotta Pie
Steps
30
Minutes
Ingredients
4
Serves
• 900g spinach
• 200g paneer/ricotta cheese, cut into
small cubes
• 1 tomato, finely chopped
• 2 medium onions, finely chopped
• 1 green chilli, chopped
• 1 tbsp ginger, chopped
• 2 tbsp garlic, chopped
• 1-2 tbsp oil
• 1
/2 tsp cumin seeds
• 1 tsp coriander powder
• 1
/4 tsp turmeric powder
• 1
/2 tsp red chilli powder
• salt (to taste)
• 1 tbsp lemon juice (optional)
• 4 tbsp fresh cream (optional)
Steps
1. Add the spinach into a pot of boiling
water and boil for 10 minutes. Once
boiled, grind the spinach into a fine paste.
2. Heat oil in a pan and add cumin seeds.
When the seeds begin to change colour,
add onion and sauté for 2-3 minutes until
slightly golden.
3. Add garlic and ginger into the pan and
sauté for half a minute.
4. Place the finely chopped tomato into the
same pan and sauté for 1 minute.
5. Once sauteed, add coriander powder,
tumeric, red chilli, green chilli & salt to
taste. Stir together.
6. Add the paneer/ricotta cheese cubes in
and stir for a further 2-3 minutes.
7. Combine the spinach puree in the pan and
stir for a further 5-6 minutes, then remove
from the stove.
8. Squeeze lemon juice in the pan and add
fresh cream for garnish when plating.
“This dish is one of our family's favourite winter
warmers. You can adjust spices according to
your taste. It's healthy, very low in calories, has
minimal fat and still quite filling. It's full of protein
and improves digestion.”
— Shaloo Kalia
1. Preheat oven to 200˚C (180˚C
fan forced).
2. Grease a 25cm pie dish and line with
1 1 /2 sheets of puff pastry.
3. In a large bowl, mix the spinach, ricotta,
2 eggs, parmesan, and tasty cheese.
4. Season lightly with salt and pepper.
5. Pour mixture into the pie dish and
flatten the filling.
6. Place the sliced tomato on top and
sprinkle over a tablespoon of
parmesan cheese.
7. Cover the dish with the remaining puff
pastry and brush over pastry with the
extra beaten egg.
8. Cut a small slit in the middle of the pastry
to let any air out.
9. Place dish in the oven for 40 minutes, or
until pastry has risen and golden in colour.
“This is a crowd favourite in our household as it
doesn’t take too long to prep, and we always have a
few servings left over for lunch/dinner the
next day!”
— Deanna Sartori
60
Minutes
Ingredients
6-8
Serves
• 3 puff pastry sheets, thawed
• 1 packet frozen spinach, thawed &
excess water removed
• 750g ricotta cheese, fresh
• 3 eggs (1 beaten egg to brush over
the pastry)
• 1
/2 cup grated parmesan cheese
• 1 tbsp grated parmesan cheese
• 1
/2 cup grated tasty cheese
• 1 tomato, sliced (optional)
• salt and pepper (to taste)
22
23

TANDOORI
CAULIFLOWEr
TASTY
CHICKEN
Steps
Steps
70
Minutes
Ingredients
• 1 small cauliflower
• 1
/3 cup chickpea flour (besan)
• 1
/2 cup raw cashews
• 3 garlic cloves
• 1 small piece ginger, finely grated
• 1
/4 cup cooking oil
• 400g thick greek-style yoghurt
• 1
/4 tsp chilli powder
• 1 tsp carom seeds (from indian
grocers – substitute with
fennel seeds)
• 3 tsp garam masala
• 3 tsp cumin, ground
• 200g thickened cream
• 1 handful coriander, chopped
• 1 medium tomato, chopped
• 2 tsp chat masala (from
Indian grocers)
• 2 green chillis, finely chopped
2-4
Serves
1. Cut the cauliflower into large florets.
2. Bring a saucepan of cold, salted
water to a boil over high heat and
add cauliflower.
3. Once water has returned to boil, cook
cauliflower for 1 minute, then drain and
set aside.
4. Place chickpea flour in a frypan over
medium heat and dry-roast, stirring often,
until it is slightly darkened and smells
roasted. Remove from heat and set aside.
Batter
1. Place nuts, garlic, ginger, oil and 200g
yoghurt in a food processor and whiz
until smooth.
2. Stir in carom seeds, garam masala, ground
cumin, 1 /2 teaspoon salt, roasted chickpea
flour and remaining 200g yoghurt.
3. Transfer batter to a large bowl, add the
cauliflower and stir to combine. Stand for
20 minutes.
4. Meanwhile, preheat your oven to 200˚C
(180˚C fan forced) and line an oven tray
with aluminum foil and grease with oil.
5. Place the cauliflower florets directly on
the hot, oiled tray and return to center of
the oven. Bake for 40-45 minutes or until
charred in places and tender.
6. Spread a serving platter with thickened
cream and top with cauliflower. Combine
coriander, tomato, chat masala and chilli,
then scatter over cauliflower to serve.
“Among most of the dishes that we make for winter,
Tandoori cauliflower is a dish everyone loves to eat
in my family without complaining. We are kind
of cauliflower obsessed here and I am sharing the
recipe with you TODAY.
We love this dish as the DIY tandoori paste is super
easy to make but leaves you feeling like the master
of your kitchen. It is also a filling and flavour
packed vegetarian dish.”
1. In a frying pan (on high), cut and sauté
shallots and garlic for 2 minutes.
2. Dice chicken breast and add to frying pan.
3. Brown the chicken breast and season with
salt and pepper to taste.
4. Lower the heat and add cream,
seeded mustard, soy sauce and ABC
ketchup manis.
5. Stir and let simmer for 5 minutes.
6. Add snow peas to pan one minutes
before serving.
• This tasty chicken can be served on rice
or with mashed potatoes and vegetables.
“This is a go-to family favourite as it is quick to
make, tasty and rarely has leftovers! An easy but
delicious mid-week meal.”
— Nicole Harding
25
Minutes
Ingredients
4
Serves
• 500g chicken breast, diced
• 2 whole shallots, chopped
• 2 garlic cloves
• 150g snow peas
• 100ml abc ketchup manis
• 3 tbsp soy sauce
• 2 tbsp seeded mustard (wholegrain)
• 1 tsp mccormacks season salt
• salt and black pepper (to taste)
• 300ml pure fresh cream
— Priyanka Meka
24
25

THAI GREEN
CURRY
TWICE BAKED
CHEESE
SOUFFLÉ
Steps
45
Minutes
Ingredients
4
Serves
• 2 tbsp mae ploy green curry paste
• 400ml coconut milk
• 2 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 kg chicken tenderloins
• 1 can champignon whole mushrooms
• 2 heads broccoli, diced
• fresh basil leaves (optional)
• fresh lime juice (optional)
1. Heat a large saucepan and combine Mae
Ploy green curry paste, coconut milk, lime
leaves, fish sauce and palm sugar.
2. Let mixture simmer for half an hour.
3. Add chicken tenderloins and let simmer
for another 15 minutes.
4. Drain champignon whole mushrooms and
add to saucepan. Then add the broccoli
heads and cook for a few minutes.
• Once served; garnish with fresh basil
leaves and/or squeeze some fresh lime
juice on—yummy!
“This is a favourite dish because it is very easy to
prepare. It's perfect for winter eating and when the
veggies soak up the yummy curry flavour they are
even more delicious!”
— Frances Haydon
Steps
1. Preheat oven to 200˚C
(180˚C fan forced).
2. Melt butter in a saucepan over
medium-high heat then add flour,
stirring continuously until it creates
a sandy texture.
3. Slowly add milk (bit by bit), beating until
smooth then stir until thick.
4. Add 80g Gruyère and stir to combine.
5. Remove from heat and stand to cool.
6. Stir in egg yolks until combined then add
salt and pepper to taste.
7. Whisk eggwhite and a pinch of salt until
firm peaks form, then fold one-third of
egg white into cheese mixture.
8. Fold cheese mixture through the
remaining eggwhites and divide
mixture among 4 buttered and floured
oven-proof moulds.
9. Place moulds in a roasting pan, pour in
enough boiling water to come halfway up
sides, then bake until soufflés are puffed
and golden (25-30 minutes).
10. Cool in moulds for 10 minutes, then
run a small knife around sides of moulds
and turn out onto a tray lined with
baking paper.
11. Transfer soufflés to heatproof bowls,
pour over cream, scatter with remaining
Gruyère and bake until risen and golden.
45
Minutes
Ingredients
4
Serves
• 80g butter
• 80g plain flour
• 380ml milk, warm
• 140g gruyère, finely grated (or any
hard cheese like parmesan)
• 4 eggs, separated
• 500ml pure cream
• salt and pepper (to taste)
“I like making twice baked cheese soufflé; it’s easier
than it sounds and even my toddler will eat it.
She’s at that fussy stage but really likes eggs and
cheese and she normally gets this at the “oncebaked”
level, while I make it twice-baked for me
(extra cream and cheese!)”
— Yvette McKenzie
26
27

WOODFIRE
PIZZA
Steps
45
Minutes
Ingredients
3-4
Serves
• 500g plain flour
• 1 1 /2 tsp active dry yeast
• 350ml water, warm
• 1 pinch salt
• 3-4 tsp olive oil
• 500g shredded mozzarella cheese
• 1-2 bunches basil (optional)
• 2 tsp oregano, chopped
• 4 large tomatoes
• 2 garlic cloves, crushed
• additional pizza toppings (up to your
own discretion)
Dough
1. Place flour in a large bowl of a heavy duty
stand mixer.
2. Sprinkle the yeast over the warm water
and let it sit until the yeast is dissolved.
3. Pour the water into the flour, add a little
salt (1-2g).
4. Start mixing into a dough for about
12 minutes or until it looks smooth.
5. Pour some olive oil around the inside of
the bowl.
6. Place the dough on a flat surface and cut
into 3 pieces.
7. Place the dough back into the bowl
8. Cover the bowl with cling wrap and let it
rise at room temperature for 1-2 hours
(or until the dough stops rising).
9. Refrigerate for 24 hours.
“This pizza has a crust base and a thick chewy
edge. It has a fresh touch of capsicum, onion and
basil. The cheese melts and stretches perfectly.
It’s a gourmet delicious pizza and far better than
Domino’s. Every time I make this recipe, my kids
will raise a thumb for it.”
— Wei Song
Tomato Paste
1. Place tomatoes into hot water for
15 minutes, then carefully peel off the
skin and chop into small pieces.
2. Heat 3-4 teaspoons of oil in a saucepan
over medium-low heat.
3. Crush and place garlic into the saucepan
until it starts to brown.
4. Add chopped oregano into the saucepan
for 10-15 seconds.
5. Place tomato chunks into a saucepan.
Cover with lid and keep cooking on a low
heat for 30 minutes or until thickened.
6. Add the salt and let it cool down.
Oven
1. Light up the pizza oven (I use a Kamado)
and wait 40 minutes or so until it reaches
a temperature of 300-350˚C. It must be
over 300˚C.
Pizza
1. Take 1 /3 of the dough and spread it into a
circle by hand.
2. Sprinkle some flour onto the pizza spade.
3. Place the dough on the spade and spread
some tomato paste.
4. Place basil first, then the cheese.
5. Sprinkle your favorite topping.
(Meat and seafood must be pre-cooked.)
6. Slide the pizza into the oven (cooking
time may vary). With an oven temperature
of 330˚C, It takes 90 seconds.
28
29

But
wait...
there's
more...
30
31

ANZAC
BISCUITS
COFFEE
STRUDEL
SLICE
Steps
30
Minutes
12
Serves
1. Preheat oven to 200˚C
(180˚C fan forced).
2. Melt the butter and combine with the
golden syrup and boiling water.
3. Mix in the oats, self-raising flour,
desiccated coconut, brown sugar and
rosemary (adding in extra boiling water
if necessary).
4. On a lined baking tray, portion the dough
into 12-15 pieces and place an even spread
on the tray.
5. Bake at 180˚C for 20 minutes or until
golden brown.
Base
Steps
1. Preheat oven to 180˚C (160˚C fan forced).
2. Whisk butter and sugar together until it
forms a creamy texture.
3. Sift in flour in 2 lots then mix to form a
firm dough.
4. Press into a well-greased 30x25cm swiss
roll tin.
5. Bake in oven for 10 minutes.
Filling
40
Minutes
10
Serves
Ingredients
• 1 cup oats
• 1 cup self-raising flour
• 3-4 cup desiccated coconut
• 2 tbsp golden syrup
• 4 tbsp brown sugar
• 3-4 tbsp of boiling water
• 100g butter
• sprinkle rosemary, dried or fresh
roughly chopped
“My ANZAC biscuits are super easy, made only
once a year and contains a special ingredient
(it’s not love because that is a given) merging the
biscuit tradition with rosemary.”
— Ayesha Shroff
1. Combine coffee and milk, butter and
golden syrup into a pot and stir over
medium heat until mixture begins to
bubble on the base of the pan.
2. Stir briskly for 3 minutes until mixture is
thick and beginning to catch on the base
of the pan. Spread over base.
Topping
1. Sift dry ingredients into bowl and rub in
butter to form breadcrumbs.
2. Spread filling over evenly and place
back in a moderate oven for a further
10-15 minutes or until topping feels firm
to touch.
3. Leave in pan to cool before cutting.
Base
• 125g butter
• 1
/4 cup sugar
• 1 cup plain flour
• 1
/4 cup self-raising flour
Filling
• 400g nestle coffee and milk
• 30g butter
• 2 tbsp golden syrup
Topping
Ingredients
“This is a family favorite my mum used to make
when I was a little girl. So yummy!”
— Melissa Tanti
• 1 cup plain flour
• 2 tsp cinnamon
• 1
/2 cup brown sugar
• 125g butter
32
33

GREEN
MOONG DAL
VADA
HOMEMADE
NUTELLA
KNAFEH
Steps
Steps
160
Minutes
Ingredients
4
Serves
• 1 cup green moong dal
• 4 green chillies, finely chopped
• 1-inch piece ginger, finely chopped
• 1 onion, finely chopped
• 1 tsp cumin seeds
• 2 curry leaves
• salt (to taste)
• oil for deep frying
1. Wash well and soak the green moong dal
for 2 hours.
2. Grind to a coarse paste.
3. Finely chop the ginger and green chillies
and combine with the paste.
4. Transfer to a mixing bowl and add finely
chopped onions, curry leaves, salt and
mix well.
5. Heat oil in a thick bottomed vessel for
deep frying.
6. Using a paper towel or your palm,
spread a little amount of batter and
make a hole in-between.
7. Drop it into the hot oil. The oil should be
very hot and the vada that you add should
rise immediately.
8. Fry until golden brown and transfer onto
a plate.
9. Serve hot with chicken curry or eat
as is with some tomato ketchup
(a great snack).
“Green Moong Dal Vada (Persara garelu in
Telugu) is an easy to make snack that is quite
popular in the Telugu states (South India).
It’s a yummy, crispy and highly nutritious snack.
My child loves to dip this vada in tomato ketchup
and take a crunchy bite.”
— Preethika Merugu
Knafeh
1. Prepare the dessert cups by adding 1
teaspoon of Corn Flakes crumbs in the
base of the cup, then keep them aside.
2. In a large saucepan add in all of the
dry ingredients.
3. Then add in the milk, thickened cream
and Nutella. Stir until dry ingredients and
Nutella are mixed in well.
4. Move the saucepan to stove, on medium/
high heat and continue to stir until the
mixture becomes a thick consistency. This
may take around 15-20 minutes.
5. Once the Knafeh thickens remove the
saucepan off the stove top & fill up each
of the dessert cups ( 3 /4 full).
6. Sprinkle Corn Flakes crumbs on top of
each dessert cup.
Rose Water Syrup
1. Adjust stove heat to medium and in a
small saucepan add sugar, rose water,
boiling water and stir until the
sugar dissolves.
2. Leave on stove top to boil for 15 minutes,
then remove from heat and allow to cool.
3. Once the syrup has cooled, fill up the
mini jars.
“My families favourite dessert is Knafeh.
This is a tradition sweet which is always requested
at our family's functions. This is a recipe which
has been passed down from generation to
generation, which I was the lucky one to have
had it passed down to me. Each time it is made
the family tends to reminisce and share stories of
the past, remembering the good times. It always
seems to bring the older and younger generation
together.“
30
Minutes
Knafeh
Ingredients
• 2L full cream milk
• 600ml thickened (full) cream
• 1 cup corn flour
• 1 cup semolina
• 50g vanillin sugar
• 3
/4 cup caster sugar
• 475g nutella
• 24 tsp corn flakes crumbs
Rose Water Syrup
• 1 cup boiling water
• 1 cup caster sugar
• 1
/4 cup rose water
Additional Garnish
22
Serves
• crushed pistachio nuts or dried
edible flowers, topped with a serving
of the syrup.
— Elsie El-Khoury
34
35

KUGELHOPF
CAKE
Steps
4
Hours
Ingredients
8-10
Serves
• 1 1 /2 tsp active dry yeast (less than
1 envelope)
• 2 tbsp water, warm
• 1 cup whole milk, warm
• 7 tbsp unsalted butter, cut into tbsp
pieces and softened
• 6 tbsp granulated sugar
• 3 3 /4 cups all-purpose flour
• 1 tsp salt
• 2 large eggs
• 1 1 /2 cups golden raisins
• 1 tsp finely grated fresh orange or
lemon zest
• about 20 whole blanched almonds
• 1 tbsp powdered sugar
• special equipment: a standing
electric mixer with paddle
attachment; an 11-cup kugelhopf
mold (9 1 /2 inches in diameter)
or an 11-12 cup bundt pan
1. Stir together yeast and water in a
small bowl and let stand until foamy
(5-10 minutes).
2. If the mixture doesn’t foam, discard and
start over with new yeast.
3. Heat milk with 6 tablespoons of unsalted
butter and granulated sugar over low
heat, stirring, until mixture is warm, butter
is melted, and sugar is dissolved.
4. Sift flour and salt together into bowl of
standing mixer. Make a well in flour and
add yeast mixture.
5. Add warm milk in a slow stream,
mixing at low speed using the paddle
attachment. Increase speed to medium
and beat in eggs 1 at a time, then beat
in raisins and zest. Continue to beat
until dough is smooth and elastic
(approximately 5 minutes).
6. Butter kugelhopf mould with the
remaining tablespoon of unsalted butter.
7. Put 1 almond in each depression in bottom
of mould. Note: The almonds are only
decorative; you can skip them altogether
if your mould has no depressions, then
add the dough evenly into the mould.
8. Cover top of mould with oiled plastic
wrap and a kitchen towel and let dough
rise in a warm place until it fills pan, about
2 hours.
9. Preheat oven to 200˚C.
10. Remove towel from kugelhopf and gently
peel off plastic wrap.
11. Bake kugelhopf in middle of oven for
15 minutes, then loosely cover mould with
foil and continue to bake until golden and
a skewer can be inserted and come out
clean (approximately 20-25 minutes).
12. Cool in pan for 2 minutes then invert cake
onto a rack to cool completely.
13. Dust with powdered sugar.
Cook’s Notes:
• Kugelhopf is best eaten the same day
it’s made; however, leftovers are
delicious toasted.
• Use a light-coloured metal pan.
Because they retain more heat, dark metal
pans, including non-stick, will likely make
your baked goods darker and decrease
the cooking times.
“This cake originated in Austria (where my father
was born) and is a specialty of the Alsace region
of France (where my mum is born) so it is a true
family themed cake for us.”
— Frederic Kaindlbauer
36
37

SESAME
PEANUT BARS
STICKY DATE
PUDDING
Steps
Steps
20
Minutes
Ingredients
30
Serves
• 2 cups peanuts
• 2 cups sesame seeds
• 3 cups jaggery
• 1
/2 tsp cardamom powder (optional)
1. Add 2 cups of peanuts to a fry pan and
roast until black spots appear. It will start
to crack and will become crisp within a
few minutes.
2. Move to another pan and let cool.
3. Add 2 cups of sesame seeds to a fry pan
and dry roast until golden brown.
4. To a mixer bowl add roasted peanuts,
sesame seeds, jaggery and 1 /2 teaspoon of
cardamom powder (optional).
5. Mix ingredients in small intervals until
combined. Note: It will look greasy as the
oil will start to come out. Stop mixing at
this stage.
6. Transfer this mixture to a plate and mix
well to break the lumps.
7. Spread the mixture evenly on plate with
the help of spatula then cut into squares.
8. Store in a room temperature environment
for about a week.
• Note: You can use the roasted unsalted
peanuts for this recipe. We have used
dry coconut flakes for decoration
(which is optional).
“Sesame seeds have anti-inflammatory properties
that are good for the skin, which tends to become
dry and flaky during winters. They are also
great for boosting energy levels, due to the
presence of high levels of good fats in them.
Eating a small piece before or after your workout
boosts energy levels.”
— Rohan Bhasme
1. Preheat the oven to 200˚C.
2. Grease a baking pan.
3. Bring the first 4 ingredients to boil.
4. Remove from heat and add bi-carb soda.
5. Whisk the eggs and vanilla essence
together then add to the heated mixture
along with the flour. Note: Add the flour
first and then the eggs mixture to avoid
egg pieces in the mixture.
6. Bake for about 50 minutes.
7. Place Butterscotch Sauce ingredients in
a pot and mix until butter is melted, and
ingredients come to boil.
“Sticky Date Pudding is my absolute favourite
dessert. This dessert is a crowd pleaser amongst
my family and friends. It is a super easy dessert
to make and goes perfectly with some vanilla icecream
on top! This recipe was provided to me by
two different people and I have refined the recipe to
make it the best.”
— Jessica Saddi
60
Minutes
Sticky Date
Ingredients
• 1 cup water
• 200g dates, chopped
• 60g butter
• 3
/4 cup caster sugar
• 1 tsp bi-carb soda
• 1 tsp vanilla essence
• 2 eggs
• 1 1 /2 cups self-raising flour
Butterscotch Sauce
• 60g butter
• 1 1 /2 cups brown sugar
• 300ml pure cream
6
Serves
38
39

TIRAMISU
Steps
100
Minutes
Ingredients
• 250g mascarpone cream cheese
• 3 eggs
• 3 tbsp sugar
• 500g savoiardi italian short
bread biscuits
• 6 cups mocha or italian espresso
coffee (allow to cool)
• tia maria or marsala (to taste)
• 1 large baking tray
• nestle quick or cocoa
• strawberries (optional)
8
Serves
1. In one bowl, add 3 egg yolks,
3 tablespoons of sugar, a few spoonful’s
of either Tia Maria or Marsala and mix
together with a mixer.
2. Add 3 egg whites into another bowl and
blend until it is frothy smooth peaks.
3. Mix both bowls together and add the
mascarpone cream cheese.
4. Mix together all ingredients with a spoon
until it becomes creamy, then add a few
more drops of either Tia Maria or Marsala.
5. Dip the Italian savoiardi biscuits into the
coffee front & back and lay one-layer flat
over the baking dish, then evenly spread
the cream mixture over the biscuits,
covering the whole dish.
6. Place another layer of coffee dipped
biscuits on top of the cream and place
the remaining cream over the second
layer of biscuits, smooth the cream over
and gently sprinkle Nestle Quick or cocoa
on top of the cake.
7. Allow to set in the fridge overnight and
then in the morning.
8. Cut fresh strawberries and place on top
for garnish.
“This is a favourite with friends and family. My
work colleagues at Greenstone love it and is quite
versatile where you can add or omit the alcohol.”
— Zina La Cavallaro
40
41

NOTES!
NOTES!

HEALTH & WELLBEING TEAM