Potato & Leek Soup with Warm Stone Fruit Topping

Brunch, Entree

Potato & Leek Soup with Warm Stone Fruit Topping

Servings

4-6

Cook Time:

30 mins

Prep time:

10 mins

Good For:

Entree

About this Recipe

There are few things more appealing in mid-winter than a rich, silky bowl of potato and leek soup. Adding a burst of California summer with this warm stone fruit topping, a delightful contrast of flavour, texture and colour.

Potato & Leek Soup with warm stone fruit topping in grey brown earthen ware bowls.

Ingredients & Instructions

Soup

2 tablespoons olive oil

1 tablespoon butter

3 medium red potatoes (500g), peeled and cut into large pieces

2 leeks (whites only), thoroughly washed, then sliced

1 stalk celery, roughly chopped

4 cups chicken stock

1 bay leaf

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper

1 cup heavy cream
Stone Fruit Relish

1 tablespoon butter

1 diced peach

1 diced nectarine

1 teaspoon white wine vinegar

6 chives, chopped

¼ cup roasted pistachios, roughly chopped

Extra Virgin Olive oil

To serve…

Warm crusty bread to serve

Extra drizzle of olive oil

Step 1

Heat the olive oil and butter in a large heavy based saucepan, and add the potatoes, leek and celery. Cook, stirring for 4-5 minutes, until leek is softening.

Step 2

Add stock, bay, thyme, and salt and pepper to taste.

Bring to the boil, reduce heat and simmer, uncovered, until potatoes are tender, about 15-20 minutes.

Step 3

Transfer mixture to a blender and puree until smooth, adding cream until desired texture. Taste and adjust seasoning as desired.

Return to clean saucepan and reheat.

Step 4

Meanwhile, to make relish, heat butter in a small pan, add peach, nectarine and vinegar, and cook for. 2-3 minutes on low heat until vinegar is absorbed.

Stir in chives and pistachios.

Step 5

Pour soup into bowls and top with a spoonful of the stone fruit relish.

Drizzle with olive oil.

And serve with warm crusty bread.

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Warm Roast Pumpkin & Nectarine Salad

Brunch, Entree

Warm Roast Pumpkin & Nectarine Salad

Servings

4

Cook Time:

20 mins

Prep time:

15 mins

Good For:

Entree

About this Recipe

Californian nectarines add a tangy burst of sweetness to a warm pumpkin salad.

Perfect with grilled fish, pork or chicken. And, maybe a Pinot Gris.

Warm Roast Pumpkin and Nectarine Salad in a white bowl which sits on top of a blue table cloth. Two blurred nectarines sit top left of the image.

Ingredients & Instructions

Salad

400 g diced pumpkin

¼ cup olive oil

Salt and freshly ground pepper, to taste

1 bay leaf

2 California Nectarines, cut into slices

1 tablespoon balsamic vinegar

3 tablespoons lemon juice

1 teaspoon Dijon mustard

4 cups winter greens – endive, radicchio, frisee, spinach
To serve…

50 g crumbled feta cheese

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper.

Step 2

Toss diced pumpkin with 1 tablespoon olive oil and season to taste.

Spread evenly over parchment, crumble bay leaf over top and bake for 15-20 minutes or until starting to brown and is tender when pierced with a fork.

Step 3

While cooking, whisk another tablespoon of olive oil with a tablespoon of lemon juice and balsamic, and brush over the nectarine slices.

Add the nectarine slices to the pumpkin in the last 5-6 minutes of cooking to warm through.

Step 4

Whisk the remaining oil with the lemon and Dijon mustard and season to taste.

Place the winter greens in a bowl and toss with the dressing.

Step 5

Serve greens onto plates and arrange over warm pumpkin and nectarine.

Scatter with feta cheese and serve straight away.

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Mediterranean Lamb Burger & Plum Agrodolce

Brunch, Main course

Mediterranean Lamb Burger & Plum Agrodolce

Servings

4 burgers

Cook Time:

20 mins

Prep time:

10-15 mins

Good For:

Brunch

About this Recipe

Lamb and plums pair wonderfully together, particularly when the plums form the basis of a delicious Italian agrodolce.

The contrast of sweet and sour takes this burger to new heights of comfort food ideal for a wintery day’s binge-watch.

Mediterranean Lamb Burger topped with Plum Agrodolce sits on a wooden board with 3 plums blurred in the background and knife sits to the right on top of a navy napkin.

Ingredients & Instructions

Burger

800 grams lamb mince

3 tablespoons pine nuts

1 shallot, peeled and diced

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground cardamom

2 tablespoons chopped fresh coriander or parsley

Kosher salt and freshly ground pepper to taste
Plum Agrodolce

1 teaspoon olive oil

1 shallot, finely diced

½ cup red wine vinegar

¼ cup Shiraz

1 tablespoon brown sugar

2 tablespoons capers

3 plums, diced

salt and pepper to taste

To serve…

Burger rolls or Ciabatta

2-3 tablespoons soft goat cheese or Chevre

Sliced English or Lebanese cucumber

Lettuce

Step 1

To make the burgers, place the ground meat in a large bowl and massage through the other ingredients with hands.

Wrap and refrigerate 1 hour to overnight, to allow flavours to develop.

Step 2

Just before cooking the burgers, in a small saucepan, heat the olive oil over low-medium heat and cook the shallot until soft.

Add the vinegar, Shiraz and sugar and simmer until reduced to a syrupy consistency, about 8-10 minutes. Add capers and plums and cook until just softening, but still holding their shape.

Set aside, or refrigerate to use chilled.

Step 3

Bring burgers to room temperature. Preheat barbecue or grill pan.

Step 4

Cook the burgers over a medium to high heat for 6-7 minutes each side or until cooked as desired.

Step 5

Grill cut sides of ciabatta and spread with goat cheese, top with the cucumber and lettuce.

Place burger on top and spoon over the hot or cold relish.

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Peach Nectarine Baked Oatmeal Snacks

Breakfast, Brunch, Morning tea

Peach Nectarine Baked Oatmeal Cups

Servings

10-12 snacks

Prep time:

15 mins

Cook Time:

30 mins

Good For:

Breakfast

About this Recipe

These snacks are a bit special.

They’re healthy enough for a brekky on the run. But yummy enough to pop into a lunchbox for a middle of the day treat. Or to savour by the fire with a cup of tea.

With special thanks to @herkitchengarden via Instagram for this recipe.

A range of delicious and differently decorated oatmeal snacks on an earthenware plate.

Ingredients & Instructions

Snacks

2 ripe peaches diced

2 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon cinnamon

2 eggs

1 1/2 cups milk/mylk

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

2 tablespoons melted butter or coconut oil
To serve…

Chopped walnuts or almonds

Greek yoghurt

your choice of nut butter

Step 1

Preheat oven to 180°C (350°F). Lightly grease or line a muffin tin.

Step 2

In a bowl, mix oats, baking powder, cinnamon and salt.

In another bowl, whisk milk, eggs, maple syrup, vanilla and melted butter.

Step 3

Combine wet and dry ingredients, then fold in diced peaches. I find it’s lovely to have a mix of both white and yellow peaches.

Step 4

Divide mixture between muffin tin holes and bake for 25–30 minutes or until golden and firm.

Step 5

Cool slightly before removing from the tin.

Top with your preference of yoghurt, nut butter and or chopped nuts.

Can be served warm or cold.

Check back for upcoming recipes like these

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Balsamic Grilled Peach Bruschetta with Ricotta & Truffle Honey

Brunch, Entree

Balsamic Grilled Peach Bruschetta with Ricotta & Truffle Honey

Servings

4

Cook Time:

10 mins

Prep time:

10 mins

Good For:

Entree

About this Recipe

A simple starter, lunch or part of a winter picnic feast, these warm grilled California peaches are complemented by some creamy ricotta cheese, the succulent aromas of truffle and sweetness of honey. Perched on a crunchy bruschetta base, it’s a delightful play of textures and flavours. What’s not to love?!

Three slices of peach and ricotta bruschetta sit atop a white earthen ware plate on top of a wooden board. Two peach halves are blurred in the background

Ingredients & Instructions

Bruschetta

1 cup fresh ricotta cheese

2 tablespoons honey

2 teaspoons truffle oil

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

4 fresh peaches, halved

8 diagonal slices baguette or ciabatta

2 tablespoons Dijon mustard

To serve…

Basil leaves for garnish

Extra drizzle of truffle oil honey

Step 1

Whip ricotta cheese with a fork until light and fluffy. Stir together the honey and truffle oil and set aside.

Step 2

Whisk 2 tablespoons of the oil with the balsamic vinegar.

Brush the mixture on cut sides of the peaches.

Step 3

Preheat a barbecue or grill.

Place peaches, cut side down, on grill and cook until caramelised, 3-4 minutes, then turn and cook 1-2 minutes.

Allow to cool slightly then cut into wedges.

Step 4

Brush bread with remaining oil and grill until just golden brown.

Step 5

Spread bruschetta with Dijon mustard and arrange peaches down centre. Top with a spoon of the ricotta and drizzle with the truffle honey.

Garnish with basil leaves and extra drizzle of the truffle oil honey and serve warm.

Check back for upcoming recipes like these

Peach Tarte Tartin

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Warm Peach & Burrata Salad

Brunch, Entree

Warm Peach & Burrata Salad

Servings

4

Cook Time:

5 mins

Prep time:

10 mins

Good For:

Entree

About this Recipe

A super simple, light and luscious way to start any great meal. Or to eat on its own.

There’s something about creamy burrata combined with the sweet tang of the peach – simply a match made in heaven.

With thanks to @herkitchengarden on Instagram

Large wooden platter of Warm Peach & Burrata Salad on a wooden dining table.

Ingredients & Instructions

Salad

3 ripe peaches, halved and grilled or roasted

2 balls of burrata cheese

1/4 cup toasted almonds, roughly chopped

Handful fresh basil leaves combined with rocket or baby spinach

1 tablespoon of olive oil

1 tablespoon of honey
To serve…

1 teaspoon of balsamic vinegar or glaze

salt & cracked black pepper

Step 1

Heat a grill pan or oven to medium-high.

Step 2

Lightly brush peach halves with olive oil and grill or roast until just softened and caramelised (3–5 mins).

Step 3

Arrange greens on a serving plate (optional), place grilled peaches, tear oven burrata. Watch the beautiful ooze.

Step 4

Scatter almonds and basil over the top.

Step 5

Drizzle with honey and a touch of the balsamic vinegar or glaze. (I prefer the sticky sweetness of the glaze).

Finish with salt and pepper.