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.Lightly salt before serving.Grilled Zucchinis with MustardSERVES 6• 500g zucchinis, cut in half lengthways• 2 tbs.(30g) butter, melted• 1 tbs.wholegrain mustardBrush zucchinis with melted butter and place them cut side down on a BBQ or pre-heated grill.Grill until brown.Turn once and spread with the mustard.Continue to grill until golden.Italian Herbs with BBQ CornSERVES 4• 4 corn cobs• 4 tsp.butter• 4 tsp.Gourmet Garden Italian HerbsRemove husk from corn cobs.Place each on a large piece of foil.Top with a knob of butter and a squeeze of Gourmet Garden Italian Herbs.Seal parcel tightly.Cook on BBQ for 10–15 minutes, turning regularly.Enjoy!Maple Syrup ParsnipsSERVES 4• 1kg parsnips, peeled, quartered lengthways• ¼ cup (62ml) olive oil• 3 tbs.pure maple syrupPreheat the oven to 180°C.Place the parsnips into a roasting tin.Pour the oil over the parsnips and mix them well so that the oil completely coats all pieces.Pour the maple syrup over the parsnips and transfer the roasting tin to the oven.Roast the parsnips for 35 minutes, or until they are tender and golden brown.Minty PeasSERVES 4• 2 cups fresh peas• 1 tbs.Gourmet Garden mint• 1 tbs.(15ml) freshly squeezed lemon juiceBoil peas and instead of coating them in butter, toss through mint and lemon juice.Herbal and healthy!Paprika Buttered CornMAKES 4• 4 cobs of corn• 2 tbs.(30g) butter• 1 tsp.paprika• 1 lemonInto a large pot of boiling water add corn cobs and boil for 6–8 minutes.Meanwhile, in a cup mash together butter, paprika and the zest of the lemon.Remove corn from heat, drain and bathe with the savoury butter.Pesto BroccoliSERVES 4• 300g broccoli• 1 tbs.freshly chopped mint• 2 tbs.basil pesto• 2 tbs.pine nuts, toastedSteam broccoli florets for 5–6 minutes or until tender.Meanwhile, stir the mint leaves into the pesto.Place the broccoli on a serving dish, coat in pesto and sprinkle with pine nuts.Tip: Broccoli contains twice the vitamin C of an orange.It has almost as much calcium as whole milk and it has incredible antioxidant properties.Roast BeetrootSERVES 4–6• 6 beetroots, peeled and quartered• 3 tbs.(45ml) olive oil• 2 twigs fresh rosemaryPreheat oven 200°C.Toss beetroot in olive oil, season with sea salt and pepper and sprinkle with fresh rosemary leaves.Bake for 30–40 minutes or until tender.Tip: For optimal flavour, bake beets instead of boiling or steaming with their skin on to retain nutrients.Wrap them in foil first.Roasted Beetroot & OrangeSERVES 6• 8 baby beetroots• 2 oranges, peeled and segmented, reserving the juice• 3 tbs.(45ml) olive oil• 1 tsp.French mustardTrim the leaves off the top of the beetroot, rinse the beets in cold water, place in a large saucepan and cover with cold water.Bring to the boil, turn down to simmer and cook until tender, approx.30–40 minutes.When cooked, cool under cold running water while removing the skins (use your hands) and leave to drain.Cut the beetroots into quarters and place in an oven dish.Coat with ½ the oil.Place in a 200°C oven for 15 –20 minutes.Cool and serve with orange segments and drizzled with a salad dressing made by whisking together juice, oil and mustard.Serve seasoned with sea salt and pepper.Tip: Don't throw away the healthy leafy greens, prepare them as you would cabbage, kale, or spinach.When very fresh, beetroot leaves are tender and sweet and taste almost like spinach.As they age, they become tougher and develop a much stronger and unsavoury flavor.Roasted Butternut SquashSERVES 6–8• 500g butternut squash (pumpkin)• 2 tbs.(30ml) macadamia nut oil• 2 tbs.honey• 2 tbs.fresh thyme leavesPreheat oven 180°C.Peel butternut, remove seeds and cut into chunks roughly the same size.Place in a baking tray that has been coated with oil.Drizzle with honey and thyme, roast for 30–40 minutes or until turning gold and tender.Roasted GarlicSERVES 4• 4 fresh garlic bulbs• ¼ cup (62ml) olive oilPreheat oven 180°C.Peel away the outer layers of the garlic bulb leaving the skin of the individual cloves intact.Using a knife cut ½ cm off the top of cloves exposing the flesh of each.Place garlic heads in a baking pan and drizzle a couple of teaspoons of oil over each head, cover with alfoil.Bake for 30 minutes or until the cloves feel soft when pressed.Allow to cool so you can touch it without burning yourself.Hint: Eat as is or mash with a fork and use for cooking.Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes or mixed in with parmesan and pasta … Soooo flavoursome and so many health benefits!Roasted SwedeSERVES 4• 400g swede, peeled and cut into chunky fingers• 2 tbs.(30ml) olive oil• 2 twigs fresh rosemary, leaves removed• 12 sage leavesPreheat oven 180°C.Toss swede in olive oil and roast with rosemary and sage for 20 minutes or until tender and golden.Serve seasoned with sea salt.Roasted TomatoesSERVES 4–6• 1kg vine-ripened cherry tomatoes• 2 tbs.(30ml) olive oil• 2 tbs.(30ml) balsamic vinegarPreheat oven 220°C.Line a baking tray with baking paper, pop tomatoes on the tray and drizzle with oil and vinegar.Season with ground pepper and roast for about 15 minutes or until tomatoes just start to collapse.Tip: Tomatoes are the world’s most popular fruit.Sautéed CabbageSERVES 4• 2 tbs.(30g) ghee• 2 baby fennel bulbs, trimmed and thinly sliced• ½ small, green cabbage, shredded• 2 tbs.fresh thyme leavesHeat ghee in a non-stick frying pan over medium-high heat.Cook fennel for 1–2 minutes.Add cabbage and cook for a further 2–3 minutes or until the mixture softens slightly.Remove from heat and stir through thyme leaves.Season with sea salt and pepper.Sautéed MushroomsSERVES 4• 300g button mushrooms, halved• 1 clove garlic, crushed• 2 tbs.(30g) butter• ½ tsp.dried oreganoSauté mushrooms and garlic in butter for 6-8 minutes or until mushrooms are tender.Stir in oregano and season with sea salt and pepper.Optional: To keep mushrooms white and firm when sautéeing, add a splash of lemon juice to the butter.Tip: Mushrooms grow from spores not seeds.A single mature mushroom will drop as many as 16 billion spores.There are over 38,000 varieties of mushrooms, some edible, some very poisonous.Spinach & ApricotSERVES 4A great way to serve spinach!• 6 dried apricots, chopped• 1 tsp.butter• 2 spring onions, ends trimmed, thinly sliced• 100g baby spinach leaves (or silverbeet)Place the apricots in a small heatproof bowl and cover with boiling water.Set aside for 10 minutes to soak.Drain.Meanwhile, melt the butter in a non-stick frying pan over medium heat.Add the onions stirring for 1 minute or until soft [ Pobierz całość w formacie PDF ]