Dish Type

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Ingredients
  • 115g (3/4 cup) self-raising flour
  • 1 teaspoon ground nutmeg
  • 50g (1/4 cup, firmly packed) brown sugar
  • 185ml (3/4 cup) milk
  • 1 egg
  • 40g (2 tablespoons) butter, melted
  • 160ml (2/3 cup) thick cream
  • 150g (1 punnet) blueberries
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Nutrients
  • 1823 kj ENERGY:
  • 26g FAT TOTAL:
  • 16g SATURATED FAT:
  • 8g PROTEIN:
  • 315.5mg SODIUM:
  • 20g CARBS (SUGAR):
  • 41g CARBS (TOTAL):

Blueberry pikelets

Pikelets are delicious any time of day – breakfast, picnic lunch or even as an after dinner dessert. Credit by: KingOfChef

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Ingredients
  • 2 tablespoons olive oil
  • 2 large white onions, chopped
  • 2 celery sticks, chopped
  • 1.4kg (about 6 large) trimmed beetroot, washed
  • 1.5L (6 cups) Massel vegetable liquid stock
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh continental parsley leaves
  • 1 teaspoon salt
  • Ground black pepper, to taste
  • Natural yoghurt, to serve
  • 1/2 bunch chives, cut into 2cm lengths

Chilled beetroot and onion soup

Serve this wholesome beetroot soup with a dollop of yoghurt and a sprinkle of chives. Credit by: KingOfChef

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Ingredients
  • 2 large (about 320g) parsnips
  • 250g orange sweet potato (kumara)
  • 2 small leeks, white section only
  • 30g (1 1/2 tablespoons) butter, melted
  • 2 garlic cloves, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 20g (1 tablespoon) butter, extra
  • 25g (1/2 cup) fresh breadcrumbs
  • 1/4 teaspoon dried thyme, extra
  • Extra salt & ground white pepper, to taste
  • Melted butter, for greasing
  • 1000mls (4 cups) milk
  • 2 bay leaves (see note)
  • 2 thick slices unpeeled brown onion
  • 60g (3 tablespoons) butter
  • 5 tablespoons plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper (see note)
  • Pinch ground nutmeg
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Nutrients
  • 1556 kj ENERGY:
  • 21g FAT TOTAL:
  • 13g SATURATED FAT:
  • 10g PROTEIN:
  • 507.65mg SODIUM:
  • 17g CARBS (SUGAR):
  • 33g CARBS (TOTAL):

Autumn vegetable gratin

Get everyone enthusiastic about vegetables in this tasty gratin with crunchy breadcrumb topping. Credit by: KingOfChef

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Ingredients
  • 8 slices Italian-style bread (ciabatta)
  • 300g ricotta
  • 2 small eggplants, halved
  • 75g baby spinach leaves
  • 1/2 teaspoon cracked black pepper
  • extra virgin olive oil, for drizzling
  • tomato chutney, to serve
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Nutrients
  • 1069 kj ENERGY:
  • 8g FAT TOTAL:
  • 4g SATURATED FAT:
  • 4g FIBRE:
  • 14g PROTEIN:
  • 32mg CHOLESTEROL:
  • 354.73mg SODIUM:
  • 7g CARBS (SUGAR):
  • 31g CARBS (TOTAL):

Grilled eggplant with peppered ricotta brushetta

This beautiful vegetarian starter will get your Italian feast off to a magnificent start. Credit by: KingOfChef

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Ingredients
  • 150g (1 cup) plain flour
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 250ml (1 cup) chilled water
  • 1 egg yolk
  • 1.2kg (about 1 head) cauliflower, cut into medium florets
  • Vegetable oil, to fry
  • 260g (1 cup) Tamar Valley Greek Style Yoghurt
  • 1 green shallot, ends trimmed, thinly sliced
  • 2 tablespoons shredded fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
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Nutrients
  • 1610 kj ENERGY:
  • 27g FAT TOTAL:
  • 5g SATURATED FAT:
  • 5g FIBRE:
  • 10g PROTEIN:
  • 27g CARBS (TOTAL):

Spiced fried cauliflower with yoghurt and mint…

Cumin seeds, paprika and turmeric infuse this starter with the flavours of the Subcontinent. Credit by: KingOfChef

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ChefOfKing graph View Ingredients View Nutrients
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Ingredients
  • 2 medium (about 600g each) eggplants
  • 80ml (1/3 cup) olive oil
  • 170g (3/4 cup) semi-dried tomatoes, drained well on paper towel
  • Salt & freshly ground black pepper
  • 380g bought red chargrilled capsicum, drained well on paper towel
  • 10 (about 375g) fresh bocconcini, thinly sliced
  • 20 large fresh mint leaves
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Nutrients
  • 1178 kj ENERGY:
  • 20g FAT TOTAL:
  • 7g SATURATED FAT:
  • 6g FIBRE:
  • 13g PROTEIN:
  • 25mg CHOLESTEROL:
  • 338.61mg SODIUM:
  • 9g CARBS (SUGAR):
  • 11g CARBS (TOTAL):

Individual eggplant stacks

This gourmet vegetarian starter is dressed to impress. Credit by: KingOfChef

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Ingredients
  • 2 x 200g pkts vine leaves in brine
  • 250ml (1 cup) cold water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Low-fat natural yoghurt, to serve
  • 2 tablespoons pine nuts
  • 80ml (1/3 cup) water
  • 1 brown onion, halved, finely chopped
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) Massel vegetable liquid stock
  • 110g (1/2 cup) white long-grain rice
  • 55g (about 10) pitted kalamata olives, finely chopped
  • 1 tablespoon drained capers, finely chopped
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons chopped fresh continental parsley
  • Salt & freshly ground black pepper
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Nutrients
  • 115 kj ENERGY:
  • 1g FAT TOTAL:
  • 1g PROTEIN:
  • 57.74mg SODIUM:
  • 3g CARBS (TOTAL):

Dolmades with rice and olive filling

This vegetarian version of these traditional Greek parcels contain a tasty filling of rice, olives and capers. Credit by: KingOfChef

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ChefOfKing graph View Ingredients View Nutrients
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Ingredients
  • 290g (1 1/2 cups) dried black-eyed beans
  • 1L (4 cups) cold water
  • 1L (4 cups) Massel vegetable liquid stock
  • 1 x 400g can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1/4 teaspoon ground allspice
  • 2 carrots, peeled, diced
  • 2 celery sticks with leaves, diced
  • 1 large brown onion, halved, finely chopped
  • 1/4 cup loosely packed chopped fresh continental parsley leaves & stems
  • 1 large garlic clove, crushed
  • Pinch of sugar
  • Salt & freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped fresh continental parsley, extra, to garnish
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Nutrients
  • 675 kj ENERGY:
  • 3g FAT TOTAL:
  • 0.5g SATURATED FAT:
  • 6.5g FIBRE:
  • 10g PROTEIN:
  • 24g CARBS (TOTAL):

Black-eye bean and vegetable soup

Warm, heart smart, tasty and comforting – this low-fat soup ticks all the right boxes. Credit by: KingOfChef

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