Summer leftover bread Panzanella with rocket pesto
Serves 4 as a side
3 cups sourdough day old bread, cut into 2cm cubes spray olive oi
2 roasted red capsicums, good quality jarred is ok 2 medium heirloom tomatoes ½ red onions 1 cup chickpeas ½ bunch basil leaves 40 ml extra virgin olive oil 1 garlic clove salt and pepper 2 tbs lemon juice 3 tbs basil pesto
300g wild rocket 300g walnuts 150g grated Parmesan 1 ½ tbs finely chopped garlic sea . . . → Read More: Sammy’s Leftover Bread Panzanella Salad with Rocket Pesto
It’s school holidays! Sammy and I are lucky enough to have 2 younger sisters, 12 year old Paris and Zara. They just love cooking (’tis in the blood, you see!) so we’ve teamed up with the whole family to present this week’s segment on The Morning Show!
Chances are, your kids are getting bored and driving you a bit crazy. The solution? Get them in the kitchen! Kids love getting creative in the kitchen, but it can get dangerous with hot ovens and sharp knives… not to mention . . . → Read More: Bella’s Healthy Ancient Grain Chocolate Crackles plus Home Made Yoghurt, as seen on The Morning Show
Desserts can be a lot of work, especially when entertaining for special occasions. This Easter we made a delicious and simple chocolate marscarpone dessert which was perfect for entertaining as it could be made up to 2 days in advance and set in individual glasses.
If you own a thermomix then you’ll be extra pleased because this dessert can be made in under 10 minutes in the thermomix and using only the one bowl. Make the chocolate base first then whip the cream for service in under 25 . . . → Read More: Sammy’s Dark Chocolate and Mascarpone Mousse in a Thermomix, as seen on The Morning Show
This is definitely NOT the stodgy pea and ham soup most people are used to. It’s actually light, fresh, and full of healthy garden fresh greens. The best thing is that it’s summer friendly, so even on a warm day you can devour it without feeling heavy.
This is exactly how my mum always made pea and ham sou – thanks for the recipe mum! But we’ve added a little twist. Some fresh lemon zest spiked gremolata over the top really brings this dish to life.
If you don’t . . . → Read More: Bella’s leftover christmas ham and pea broth with summer vegetables
We’ve heard that there are cavemen and cavewomen running all over Australia… the paleo diet is huge! So we thought we’d give you a paleo-friendly and gluten free dessert, which will tickle the taste buds of paleo’s and grain eaters alike.
Nothing brings out a sense of nostalgia like a good old Aussie lamington, and ours are made with taste bud and paleo friendly coconut flour. Coconut flour is fantastic gluten free flour, best used when you actually want a coconut flavour in the final dish as it’s quite strong. . . . → Read More: Bella’s Caveman Lamingtons, a paleo treat, as seen on The Morning Show
This Easter we’ve teamed up with Oliver Brown Chocolate cafes to create some extravagant Easter creations!
We started by creating Australia’s most extravagant and expensive Easter egg… The concept was born out of our eastern European heritage and Aussie taste buds. The 60cm tall, 100% edible Faberge Easter egg was covered in edible 24 carat white gold leaf, edible pearls and edible diamonds. Inside it was filled with spiced chocolate ganache, 3kg of honeycomb and dozens of specialty chocolates from Oliver Brown. All in all, the egg weighed over 23kg . . . → Read More: Choc orange ganache filled eggs with candied almond, for Oliver Brown Chocolate Cafe
Coming from a Polish background, food has always been at the centre of any family occasion. Never too far away while making food, and sitting down to enjoy it, was the drink of choice (the only choice), a beer.
So from the day we were able to enjoy a drink, beer has always been the companion to the food we shared around the table.
When the opportunity arose to pair our recipes with the beers we love to drink with them, we were naturally very excited.
Sipping our way . . . → Read More: Bella’s BBQ lamb salad with feta creme dressing, perfectly paired with James Boags Premium
I just love adding fruit to a savoury dish… just like adding a pinch of salt to your dessert, the addition of sweet fruit to a savoury dish rounds out the taste by balancing any number of flavours. Spicy chilli, fatty/fuller flavoured meats, or bitter greens are all made tastier with a little sweetness.
This is a fantastic summer and autumn dish, and you can grill any summer stone fruit or autumn pears/apples to add to your salads. Just make sure the fruit is slightly underripe so that it . . . → Read More: Bella’s leftover chistmas turkey and grilled peach salad with cranberry vinaigrette
When it comes to fruit and vegetables, cheap is usually the best! Food prices don’t just depend on the quality of the produce, when it comes to fresh fruit and vegetables, mother nature has the most influence! At peak times it’s season, fresh produce is in bulk supply, so producers flog their stock at excellent prices to make sure they clear the stocks before they spoil. The end of the season is often even better… fruits and veggies have had many hours in the beaming australian sunshine . . . → Read More: Bella’s Paprykarz z kurczaka, Polish chicken and red pepper stew, as seen on The Morning Show
Quinoa is one of those superfoods that many people find hard to pronounce. Its Keen-wah by the way, and a lot of people are getting very keen on its health benefits and its deliciously earthy nutty flavour!
Quinoa is very high in B vitamins, zinc, potassium, calcium, fibre and vitamin E. Because is give a slow release of every it’s a great alternative to rice and cous cous. Its also not to be mistaken for a grain, its actually a seed and comes in white, black and red colours . . . → Read More: Sammy’s Brekky Quinoa salad with chorizo and fried egg, as seen on The Morning Show