our back to school recipe book!

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.
Serves: 4
INGREDIENTS:
Little Bird granola
Zany Zeus Greek yoghurt
Fresh Feijoas
METHOD:
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.
Serves: 4
INGREDIENTS
METHOD:
4 white fish fillets (about 100gm each)
For tartare: combine ingredients
in a bowl, season to taste and
refrigerate until required.
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
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.
Serves: 4
METHOD:
INGREDIENTS:
Preheat oven to 220c.
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)
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.
Garnish
Chopped almonds, fresh dill
Limes,
Fresh naan bread
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.
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.
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
Serves: 4
INGREDIENTS:
METHOD:
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)
Cook rice according to directions
and cool.
Dressing:
150 ml Korean soy sauce
50 ml Rice wine vinegar
15 ml sesame oil
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.
Serves: 4
INGREDIENTS:
METHOD:
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.
Serves: 4
INGREDIENTS:
METHOD:
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.
Serves: 4
INGREDIENTS:
METHOD:
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