Preheat oven to 160°C (325°F). Place the brown and white sugars, butter and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add ...
Preheat oven to 220°C (425°F). Place the cauliflower and chickpeas on 2 large baking trays lined with baking paper and drizzle with the oil. Top with the dukkah and salt and toss to combine. Roast for ...
+ We used charcoal flatbreads, not just for taste – they also look so striking against the fresh colours of the vegetables. You can use any type of flatbread you wish, from seeded to Lebanese to ...
Preheat oven to 160°C. Line a 20cm x 30cm slice tin with non-stick baking paper. Place the eggs, oil, yoghurt, lemon rind and sugar into a bowl and whisk until combined. Add the coconut, baking powder ...
Place the eggs, flour, onion, salt and pepper in a large bowl and mix well to combine. Add the zucchini, basil and grated haloumi and mix well to combine. Heat half of the oil in a large non-stick ...
Heat a large saucepan over medium-high heat. Add oil and leek and cook for 5 minutes. Add stock and freekeh and bring to the boil. Reduce heat to a simmer, cover and cook for 30 minutes. Add zucchini, ...
â…“ cup (90g/3 oz) crunchy peanut butter â…“ cup (80ml/2¾ fl oz) coconut milk 1 tablespoon soy sauce or coconut aminos 2 teaspoons raw caster (superfine) sugar 2 tablespoons lime juice + For a satay ...
Preheat oven to 150°C (300°F). Line a 20cm round springform tin with non-stick baking paper. Place the biscuits, hazelnut meal and butter in a food processor. Process into coarse crumbs. Add the ...
Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat, add the onion and garlic, and cook for 4 minutes. Place the silverbeet, ricotta, breadcrumbs, dill, chive, ...
Line a 10cm x 20cm loaf tin with non-stick baking paper, leaving 4cm of paper overhanging on the long sides (this will help you later!). Place the dates, peanut butter and vanilla in a food processor ...
1 packet Donna Hay wholesome banana bread cake mix 1½ cups (375g) ripe mashed banana (about 4 bananas) â…” cup (160ml) light-flavoured extra virgin olive oil 2 eggs 2 cups (250g) fresh or frozen ...
Place the tea bags and boiling water in a medium heatproof bowl. Refrigerate for 30 minutes or until cooled. Remove and discard the tea bags. Place the tea in a blender. Add the mango and ginger, and ...
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