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Recipes

What you eat, and where it comes from, can have a pretty significant impact on the Environment.  We love buying our food from as close to Melbourne as we can in an effort to reduce our food miles.  We’ve included some of our favourite recipes below, and would love to share yours as well.  If you’ve got a cracker recipe, send it through to us and we’ll publish it here:

Red onion and tomato tart:

  • 3 red onions
  • 2 tbsp olive oil
  • 4 sprigs rosemary
  • 400g puff pastry
  • 2 tbsp tomato paste
  • 8 cherry tomatoes
  • 100 g gruyere cheese (any other type will work too)
  • 2 tbsp small black olives
  • Olive oil for brushing

Preheat oven to 200 degrees Celsius.  Cut onions into small wedges, toss in olive oil and rosemary and bake for 30 minutes until soft.

Roll out pastry and refrigerate for 20 minutes.

Leaving a 2 cm border, prick the pastry well, spread with tomato paste and bake for 5 minutes.  Arrange the onions, tomatoes, cheese and olives on top, and brush the edge with olive oil.  Back for 15-20 minutes until golden.

Zucchini and chickpea fritters:

  • 400 g can chickpeas, drained and rinsed
  • 2 zucchini, grates
  • 1 onion, thinly sliced
  • ¼ cup dill leaves, chopped
  • 1 tbsp shredded lemon zest
  • 1/3 cup self-raising flour
  • 2 eggs
  • 2 tbsp milk

Place chickpeas in food processor, and process until chopped,  Place in a bowl with the zucchini, onion, dill, lemon zest, flour, eggs and milk, and mix to combine.  Heat oil in a frying pan over medium heat.  Cook ¼ cups of the mixture for 1-2 minutes until golden.

Rice paper rolls:

  • 50 g vermicelli noodles
  • 8 rice paper rounds
  • ¼ cup mint
  • ¼ cup coriander
  • 1 green onion
  • 1 grated carrot
  • 1 cucumber
  • 50 g snow peas
  • 1 chilli

Soak the rice paper rounds in water as directed on their packet.  Layer the ingredients on each round, and roll.  Serve with hoisin sauce.