MEDITERRANEAN GRAIN SALAD
SERVES 6
PREP + COOK 45 MINS
◆ ¾ cup brown rice
◆ ½ cup French-style green lentils, rinsed
◆ ½ cup red quinoa
◆ 1 cup water
◆ 1 small red onion, chopped finely
◆ 2 tbsp pepitas, toasted
◆ 2 tbsp sunflower seed kernels
◆ 2 tbsp pine nuts, toasted
◆ 2 tbsp baby capers
◆ ½ cup currants
◆ 1 cup flat-leaf parsley leaves
◆ 1 cup coriander leaves
◆ ¼ cup lemon juice
◆ / cup extra-virgin olive oil
13
◆ 1 tsp cumin seeds, toasted
◆ 1 cup labne (see tip)
◆ 1 ½ tbsp honey
◆ ½ cup flaked almonds, toasted
1 Cook rice and lentils in separate saucepans of boiling water 25 mins or until tender, drain, rinse well.
2 Place quinoa in a small saucepan with the water, bring to the boil. Reduce heat to low, cook, covered, 10 mins or until tender. Drain.
3 Place rice, lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, capers, currants, herbs, lemon juice and oil, stir until well combined.
4 Combine cumin seeds and labne in a small bowl, drizzle with honey.
5 Divide salad among plates, dollop with labne. Sprinkle with almonds.
SERVES 10
PREP + COOK 1 HOUR + COOLING
◆ 1 cup soy flour
◆ ¾ cup 100% corn cornflour
◆ 1 ¼ tsp bicarbonate of soda
◆ ½ cup cocoa powder
◆ 1 ¼ cups caster sugar
◆ 150g butter, melted
◆ 1 tbsp white vinegar
◆ 1 cup coconut milk
◆ 2 free-range eggs
◆ ½ cup mashed banana
◆ 2 tbsp raspberry jam, plus 2 tbsp extra
◆ 2 x 227g tubs Tofutti Better Than Cream Cheese
◆ 1 tbsp icing sugar
◆ 1 tsp vanilla bean paste
◆ ¼ cup toasted shredded coconut
1 Preheat oven to 180°C. Grease two 22cm round sandwich pans, line bases of pans with baking paper.
2 Sift flours, soda, cocoa and caster sugar into a large bowl, add butter, vinegar and milk. Beat with an electric mixer on low speed 1 min. Add eggs, banana and jam, beat on medium speed 2 mins. Pour mixture into pans.
3 Bake cakes 30 mins or until a skewer inserted into the centre comes out clean. Leave cakes in pans 5 mins before turning onto wire racks to cool.
4 Beat Tofutti, icing sugar and vanilla paste in a small bowl with an electric mixer 1 min or until combined.
5 Place one cake on a cake plate, spread extra jam on top, then half the Tofutti mixture and 1 tbsp of the shredded coconut. Place second cake on top, spread with remaining Tofutti mixture, sprinkle with remaining shredded coconut.
NOTE Tofutti Better Than Cream Cheese is a tofu-based dairy-free and gluten-free cream cheese substitute. It’s available in the refrigerated section of supermarkets and in health food stores.
MAKES 24 PIECES
PREP + COOK 50 MINS + REFRIGERATION
◆ 125g unsalted butter, softened, plus 30g extra
◆ ½ cup caster sugar
◆ 1 egg yolk
◆ 1 cup plain flour
◆ / cup self-raising flour
13
◆ 395g can sweetened condensed milk
◆ 2 tbsp golden syrup or treacle
◆ 1 cup roasted salted peanuts
◆ 200g milk chocolate, chopped coarsely
◆ 2 tsp vegetable oil
1 Preheat oven to 160°C. Grease a 20cm x 30cm rectangular slice pan, line base and long sides with baking paper, extending paper 5cm over the sides.
2 Beat butter, sugar and egg yolk in a small bowl with an electric mixer until light and fluffy. Stir in
sifted flours. Press mixture evenly over base of pan, bake 15 mins.
3 Meanwhile, stir condensed milk, extra butter and syrup in a small saucepan over medium heat 15 mins or until mixture is golden brown. Working quickly, pour caramel over base and smooth surface with a spatula. Press peanuts into caramel with spatula. Bake 10 mins, cool.
4 Stir chocolate and oil in a small saucepan over low heat until smooth. Pour chocolate mixture over caramel. Refrigerate 2 hours or until set before cutting the slice into pieces. NOTE So what makes this slice worthy of a millionaire? It’s the “rich” layering of the buttery shortbread base and sweet caramel filling smothered in chocolate, of course.
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SERVES 4 PREP 10 MINS COOK 15 MINS
◆ 375g pkt penne pasta
◆ 20g butter
◆ 1 tbsp olive oil
◆ 1 bunch red radishes, quartered, leaves reserved
◆ 1 bunch Dutch carrots, trimmed, peeled, cut into thirds
◆ 1 garlic clove, thinly sliced
◆ 2 tbsp lemon juice
◆ ¼ cup grated parmesan LEMON CRUMBS
◆ 2 tbsp olive oil
◆ ½ cup fresh breadcrumbs
◆ 2 tsp lemon zest
1 In a large saucepan of boiling, salted water, cook pasta following packet instruction, until al dente.
2 LEMON CRUMBS In a small frying pan, heat oil on high. Cook breadcrumbs 2-3 mins until well toasted. Remove from heat, stir zest through. Drain on paper towel.
3 Meanwhile, in a large frying pan, melt butter and oil on medium. Saute radish and carrot 4-5 mins. Add garlic and radish leaves, cook 1 min, stirring, until leaves just wilt.
4 Drain pasta, reserving ¼ cup cooking water. Add to vegetables in pan with juice, reserved water and parmesan. Toss well, season. Sprinkle with crumbs.