{Recipe} Speedy Breakfast Beans

Emma November 19, 2021 No Comments

I’m always up for a savoury breakfast. While the rest of my family reach for cereal, I go for eggs, avocado on toast, or these Speedy Breakfast Beans. With a subtle spice and smokiness and a tomato hit you’ll love, these beans will have you satisfied and ready to conquer the day.

They also work well shared with friends in a brunch scenario. Add some sourdough toast, poached eggs, fresh rocket, and fetta. Bon appetit!

INGREDIENTS

500g ripe tomatoes, chopped roughly
1 tsp smoked paprika
1 tsp dried thyme
1 tbsp pure maple syrup
1/2 tsp salt
1/2 tsp ground black pepper
800g canned cannellini beans, drained and rinsed (approx 500g after draining)
1 tbsp Worcestershire sauce

METHOD

  1. Drain and rinse beans. Set aside.
  2. Put all other ingredients into a medium sized saucepan and bring to the boil. Let the mixture simmer on low and reduce until it because a saucy thickness.
  3. When you’ve reached your desired consistency, stir in the beans gently and allow them to heat through. Take them off the heat – don’t leave them to cook as this will result in a mush.
  4. Serve with rocket and fetta, and a crusty toast if desired.

NOTES

  • If tomatoes aren’t in season or you just don’t have any available at the time of cooking, the equivalent weight in canned diced tomatoes can work.
  • These beans also keep pretty well in the freezer if you wanted to make a bigger batch and keep portions for later. Simply let them thaw in the fridge overnight and then give a good mix, to ensure liquids are mixed well back into the sauce, and gently heat.


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{Recipe} Vietnamese Salad

Born from the frustration of awkwardly wrapping rice paper rolls, I created this salad recipe, which brings the best of this Vietnamese street food into an easy-to-eat form that you can prep ahead of time and enjoy without all the mess!

Enjoy on its own or with grilled or crumbed chicken, a steak or a can of tuna – or whatever protein floats your boat.

Taradale Kitchen Co Vietnamese salad

INGREDIENTS

Iceberg lettuce (or any other lettuce), chopped or torn
Kale or silverbeet, torn or shredded
Carrot, cut into matchsticks on the mandolin slicer
Zucchini, cut into matchsticks on the mandolin slicer
Sliced spring onion, or red onion
Mint leaves
(Optional: add any of your favourites: red capsicum, bean sprouts, avocado)
A handful of peanuts

Dressing:
3 tbsp soy sauce
1/4 cup rice wine vinegar or apple cider vinegar
2 tablespoons sweet chilli sauce
1 garlic clove, minced
2 tbsp minced coriander
1 tbsp sesame oil

METHOD

  1. Prepare all the salad veggies and these can be mixed up and stored in the fridge until serving time.
  2. Pull all dressing ingredients into a jar and shake until well mixed.
  3. When it’s time to serve your salad, use however much of the salad vegetables you see fit for the amount of people you’re feeding and mix with dressing, the amount to your taste. Sprinkle with peanuts upon serving.

Dressing measurements suitable for a salad to feed 4 people.


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{Recipe} Easy mini pancakes

Mini pancakes, pikelets, drop scones, hot cakes. Whatever you like to call them, they have to be one of the quickest and easiest ways to fill hungry tummies.

You can whip them up in a flash. Let’s get started…

INGREDIENTS

1 1/2 cups self raising flour
1 cup milk
2 eggs
2 teaspoons sugar (optional)

METHOD

  1. Put all ingredients in a mixing jug. Use a whisk to combine all the ingredients into a smooth batter.
  2. Heat a frypan to medium heat. Grease with a little butter if needed. Then turn down to medium-low heat.
  3. Cook the mini pancakes in batches (whatever you can fit into your frypan with enough room for flipping). Pour or scoop little portions of batter into the frypan in rounds approx 10cm across.
  4. Flip each pancake when air bubbles start to appear on the surface and cook for another minute.
  5. When ready, set them aside on a plate while you repeat the process in batches until you’ve used up all the batter.
  6. Serve them warm or at room temperature. Enjoy them like a traditional pancake or just lather in butter and jam like a piece of toast.

TIP: Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days or so. To freshen them up, pop them in the toaster for a minute!


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{Recipe} Quick herb pesto

Emma September 17, 2021 No Comments

If your herbs are growing quicker than you can use them, or if you bought a whole bunch of coriander at the grocer just for couple of sprigs, or if you just feel like whipping up something delicious in 5 minutes, then this is the recipe for you! Transform your produce into something wonderful that can be used across many meals, or frozen for later.

This recipe is great for coriander, parsley, and rocket, but skies the limit really. And it couldn’t be easier to make.

There are so many ways to use this gorgeous pesto: on grazing boards or platters, stirred through pasta or soup, topping meat or fish, smearing on bread, or even on the base of your pizza.

So let’s get started…

INGREDIENTS

A bunch of coriander/parsley/rocket, washed and dried, stems and all
1 cup shelled walnuts or unsalted cashews
1/2 cup grated parmesan cheese (can be omitted if you are vegan)
2 cloves of garlic, minced or chopped finely
1 tsp salt
the juice of 1 lemon
1/2 cup olive oil

METHOD

  1. Put herbs, nuts, parmesan (if using), garlic, lemon juice and salt into a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again, until you get the desired consistency.
  2. With the processor running on low, drizzle in the olive oil and mix it just enough to combine all the ingredients nicely, shouldn’t be any longer than 40-60 seconds.
  3. Use immediately, or store in a sealed jar in the fridge for later use.
  4. You can also freeze portions of this for later – put into ice cube trays if you want little bits at a time, or into cup-sized containers or jars to grab as needed.


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{Recipe} Homemade tomato salsa

Emma September 9, 2021 No Comments

Mexican could be on my menu every week of the year and I’d have no issue with it, as long as this salsa was joining the party!

For too long I thought I enjoyed store-bought salsa, until I tasted the real deal overseas. In a quest to make it at home, I landed here. A stunning salsa that takes tacos to the next level and is perfectly paired with original tortilla chips as a starter.

INGREDIENTS

1 tin diced tomatoes
1/4 cup minced fresh coriander
1 sml red onion, finely diced
1 clove garlic, minced or chopped finely
1 tbsp pickled jalepeno, finely chopped (add more if you like more heat)
the juice of 1/2 lime
1/4 tsp salt
1/4 tsp sugar
1/4-1/2 tsp cumin, to taste

METHOD

  1. Put all ingredients together into bowl and stir to combine. If you prefer a thinner consistency, put it all into a food processor and pulse until you get a desired consistency.
  2. Taste test and adjust seasonings if required.
  3. Serve and enjoy!

NOTES

  • You can use finely diced fresh tomatoes if you prefer when they are in season but I actually find the tinned variety add a good amount of “sauciness”
  • For this recipe I love the tubes of minced herbs available in the fruit & veg section of the supermarket.

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{Recipe} Home-made granola

Emma September 2, 2021 No Comments

We always have a version of this home-made granola in our pantry. I say “a version” because you really can shape the ingredients to your personal taste or dietary requirements. It’s brilliant with yoghurt for breakfast, and enjoyed just as much after dinner with some stewed fruit and custard for a quick dessert!

Mix it up by adding your favourite dried fruit after baking, or experiment with different spices like cardamon and nutmeg. The options are endless.

INGREDIENTS

3 cups rolled oats
3 cups unsweetened coconut flakes
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup sesame seeds
2 tablespoons chia seeds
1 1/2 cup raw almonds (sliced almonds if you prefer)
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup honey
2 tablespoons coconut oil
1 teaspoon vanilla extract

METHOD

  1. Preheat your oven to 150 degrees C. Line an extra large baking tray, or two regular-sized baking trays (choose trays with sides if you can, for ease of stirring later).
  2. Pop the oats, coconut, nuts, seeds, spices and salt into a large mixing bowl and toss to combine.
  3. In a small saucepan, heat the coconut oil, honey and vanilla until easily pourable. Mix the three together to combine.
  4. Pour the liquid into the bowl with dry ingredients and stir until everything is coated evenly and mixed.
  5. Spread the mixture out evenly across the baking trays and bake for about 25 minutes, stirring halfway through the baking process. Keep an eye on it. You’ll be looking to achieve a golden-brown, crisp granola.
  6. Remove from the oven and let it cool on the trays to room temperature
  7. Transfer granola into an air-tight container and store at room temperature.

Suggestions:

  • Mix through your favourite chopped dried fruit after the granola has cooled.
  • Substitute ground cloves for ground cardamon or ground nutmeg for a different flavour

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{Recipe} Marmalade slice

Emma November 12, 2016 No Comments

There are many ways I adore marmalade, but I hadn’t enjoyed it quite so much as when I turned some excess from a recent batch into this marmalade slice.

That cuppa break is taken to a new level and you’ll be impressing house guests when you pull this one out. Of course, it’s best done with our extremely popular Orange Marmalade, made with oranges and lemons only, to create the most delightful citrus hit. You must try this recipe.

INGREDIENTS

125g chopped butter
1/4 cup sugar
1 cup plain flour
1/4 cup desiccated coconut
1/3 cup flaked coconut
1/2 cup Taradale Kitchen Co. Orange Marmalade

Topping
90g chopped butter
3 tsp grated orange rind
1/4 cup sugar
2 eggs
1 cup desiccated coconut
1 cup almond meal

METHOD

  1. Preheat your oven to 200 degrees C. Grease and line a 19 x 29cm slice pan.
  2. Beat butter and sugar in a small bowl with an electric mixer until it’s smooth. Stir in the flour and coconut until combined. Press into the prepared pan and bake in the oven for about 15 minutes or until browned slightly. Meanwhile, make the topping.
  3. Topping: Beat the butter, orange rind and sugar with electric mixer until smooth. Add eggs and beat until combined (don’t worry, the mixture is fine to look curdled). Stir in the coconut and almond meal.
  4. Reduce the oven temperature to 180 degrees C.
  5. Spread the hot slice with the topping and sprinkle with the flaked coconut.
  6. Bake the slice for 20 minutes or until firm. Meanwhile heat the marmalade.
  7. In a small saucepan, heat marmalade on low-medium heat so it has a runnier consistency, making it easier to spread.
  8. Bring the slice out of the oven when it’s ready and brush the slice with the heated marmalade. Cool in the pan before cutting and serving.

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{Recipe} Chocolate beetroot fudge cake

Emma June 3, 2016 No Comments

Chocolate and beetroot, an unlikely match I thought at first… until I discovered how delightful this pair truly are together. Fudgey and chocolatey rich with a very pleasurable earthy beetroot aftertaste, this cake is as indulgent as it is pleasurable. And hey, it’s got veggies in it, so it can’t be that bad for you 😉

You won’t forget this one in a hurry. Do yourself a favour.

INGREDIENTS

400g good quality dark chocolate, broken up into pieces
6 eggs, separated
150g caster sugar
250g beetroot, very finely grated
100ml thickened cream, whisked to soft peaks
75g almond meal
butter, for greasing pan
good quality cocoa powder and double cream, to serve

METHOD

  1. Preheat oven to 170 degrees C. Melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth. Set aside.
  2. Meanwhile, whisk yolks and 2/3 of the sugar in an electric mixer until pale and creamy (3-5 minutes). Add melted chocolate and grated beetroot, stir to combine and set aside.
  3. Whisk egg whites in an electric mixer to soft peaks, add remaining sugar and whisk until smooth and glossy. Fold cream and egg whites through chocolate mixture, then fold through almond meal.
  4. Spoon into a 22cm round watertight cake tin, buttered and lined with baking paper. Place in a roasting pan and then pour enough boiling water to come halfway up the sides of the tin. Bake for 45 minutes then reduce oven to 150 degrees C and bake until cake springs back when lightly pressed (approximately 30 minutes).
  5. Turn off the oven and cool cake in the oven for 20 minutes. Run a knife around the sides and cool pan for another half hour before turning out. Dust with cocoa powder (through a sieve) and serve with cream on the side.

Thermomix Instructions

  1. Follow step 1 as above.
  2. Put egg whites into a thoroughly clean and dry Thermomix bowl. Whip on speed 3.5 for 2-3 minutes or until soft peaks form (keep an eye on them). Add 1/3 of the sugar and whisk until smooth and glossy (speed 3.5 for another 15-30 seconds). Scrape out into a bowl and set aside.
  3. Prepare cream if you haven’t already done so. Add cream to Thermomix bowl and whip on speed 3.5 for about 30 seconds or until soft peaks form. Scrape out cream into a bowl and set aside.
  4. Peel beetroot and chop into large chunks and put into Thermomix bowl. Chop on speed 5 for 3 seconds and then speed 8 for 5-10 seconds until beetroot is very finely chopped. Scrape out into a large mixing bowl and set aside.
  5. Add egg yolks and remaining sugar to the Thermomix bowl and mix on speed 4.5 for about 3-5 minutes or until mixture is pale and creamy. Add melted chocolate and beetroot and beat on speed 4 for about 20 seconds or until just combined. Turn out mixture into the large mixing bowl you had the beetroot in earlier.
  6. Fold egg whites and cream into the chocolate mixture. Then fold through the almond meal.
  7. Follow steps 4 and 5 as above.

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{Recipe} Cinnamon French Toast

Emma April 5, 2016 No Comments

I love my eggs in the morning. And when I’m hanging for something sweet, I go for this scrumptious French toast so that I can incorporate my eggs AND delicious homemade jams! Served best with a smile, a snuggly doona and a cup of tea in bed.

INGREDIENTS

3 eggs
1/4 cup milk
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
dash of nutmeg
3 slices dense crusty bread, sliced on diagonal
knob of butter
100% Canadian maple syrup or Taradale Kitchen Co jam, to serve

METHOD

  1. In a bowl, whisk the eggs until they are light and foamy. Whisk in the milk, vanilla, cinnamon and nutmeg.
  2. Transfer to a shallow baking dish and lay the slices of bread in the egg mixture. Let the bread soak for a few minutes on each side to coat thoroughly
  3. Heat a heavy-based fry pan on medium heat. Add a knob of butter to melt in the pan. Take each slice of bread out of the mixture, letting the excess drip (before you make a mess in the kitchen!), and lay in the fry pan. Cook for a couple of minutes on each side or until golden brown.
  4. Put slices onto a warm serving plate and serve with maple syrup or Taradale Kitchen Co Spiced Pear Jam (it’s a match made in heaven!).

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{Recipe} Sugar-free Banana + Walnut Loaf

Emma January 27, 2016 No Comments

This Sugar-free Banana and Walnut Loaf is a solid favourite in our household. Sweetened with simply bananas and dates, this is a great wholesome snack option for kids and adults alike.

Light, fluffy and moist, this loaf is great served as is or toasted, with or without a swipe of butter …I always go ‘with’ (wink).

The ability to double the recipe and put one loaf in the freezer makes it even better for school or work lunches! Give it a try, I know you and the kids will love it!

INGREDIENTS

1 cup pitted dates
3 large bananas, mashed
1/2 cup melted butter
1 tsp vanilla bean paste
2 eggs
1 cup milk
1 2/3 cup plain flour
2 tsp baking powder
1 tsp bicarb soda
1 tsp cinnamon
pinch of salt
1 cup walnuts, roughly chopped

Banana-walnut-loaf_2

METHOD

  1. Preheat oven to 180 degrees or 160 degrees if your oven is fan forced.
  2. Boil the kettle and pour enough water to cover the dates in a small bowl. Leave to soak for 5-10 minutes.
  3. Put bananas, dates, butter, vanilla, and eggs in a medium sized bowl, mixing with electric beaters on high until all are combined. Add the milk and mix until well combined.
  4. In a separate large bowl sift all dry ingredients and then add the walnuts and wet ingredients. Fold together gently until just combined.
  5. Pour into a 23cm baking tin and bake for 40 minutes or until a skewer comes out clean.

Thermomix Instructions

  1. Follow steps 1 & 2 above.
  2. Put bananas, dates, butter, vanilla, and eggs into the Thermomix bowl and combine on speed 6-7 for 20 seconds or so until you have a smooth mixture. Add the milk and mix on speed 6-7 for  a further 10 seconds or until well combined.
  3. In a separate large bowl sift all dry ingredients and then add the walnuts and wet ingredients. Fold together gently until just combined.
  4. Pour into a 23cm baking tin and bake for 40 minutes or until a skewer comes out clean.

Want to go dairy-free? Swap butter for coconut oil and cows milk for another milk of your choice. 

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