Organic Box Recipes

(serves 4)
1 Medium zucchini – sliced to ½ cm
200g Mushroom – sliced
½ cup Grated cheddar
2 cups Plain flour
1 ½ tsp Baking powder
½ tsp Baking soda
2 tsp Caster sugar
1 Egg – lightly beaten
50 g Butter – melted
500 ml Buttermilk
Sour cream
Salt, pepper and olive oil
1. To make the pancake batter, sift all the dry ingredients (flour, powder, soda and sugar). Place into a mixing bowl, make a [...]

Serves 4
DuPuy lentils are a special type of lentil, originating from France. Unlike normal lentils these will keep their shape after cooking. You can get them from delis or specialised produce stores.
1 cup  DuPuy lentils
1 Medium onion – diced fine
2 cloves Garlic – crushed
2 sprigs Thyme leaves
3 cups Stock – beef preferred, but vegetable or chicken can also be [...]

This recipe was given to me by Jenny who works with me at Slow Living. We think that this recipe originates from the depression era where flour was scarce that people would replace a portion of the flour with potatoes. Similarly, carrots were often used in place of sugar.
200 g Butter
1 cup Caster sugar
4 Eggs
4 Medium potatoes – peeled, boiled then mashed
2 cups Self [...]

makes 12 medium muffins
2 ½ cups Plain flour
1 cup Caster sugar
2 tsp Baking powder (heaped)
3 Medium pears – cored and diced
2 tsp Grated ginger
80 g Butter – melted
1 ¼ cups Milk
3 Eggs
1 tsp Vanilla essence
1. Pre-heat the oven to 190 degrees celcius. Line a 12 hole medium muffin pan with butter/spray oil or cupcake/muffin paper.
2. Sift the sugar, flour and baking powder together into a mixing bowl. [...]

2 cups Flour, plain wheat, spelt, gluten free or rice
¾ cups Caster sugar
2 tsp Baking powder
2  Lemons – juiced and zest grated
4 Eggs
3 tbsp Natural yoghurt
50 g Butter – melted
1 tsp Vanilla extract
¼ cup Olive oil
4 Medium apples – unpeeled, cored and sliced
½ cup Sultanas
White (granulated) sugar
1. Pre-heat oven to 175 degrees celcius. Line the bottom of a 24 cm cake tin with baking paper [...]

Makes about 5 cups and can be stored for up to 2 months. Refrigerate after opening.
750 g beetroot
1 brown onion
2 cups balsamic vinegar
1 cup water
3 teaspoons yellow mustard seeds
2 cups sugar
2 cloves or pinch ground cloves
5 cm piece orange rind
Sea salt and cracked pepper
1. Peel and process beetroot and onion in a food processor.
2. In [...]

1. Sandwich filling: Peel, seed then slice the pumpkkin into thin (5 mm) pieces and toss in olive oil, salt and pepper before roasting in a 200 degrees celcius oven for about 10 minutes. Allow it to cool, then use it as a sandwich filling. The pumpkin can be kept in the fridge for 3-4 days. Try the combining [...]

Makes 12 medium/80g muffins
2.5 cups Plain flour
1 cup Caster sugar
2 ½ tsp Baking powder
1 Medium zucchini – quartered lengthwise then chopped
1 Lemon – zest grated and juiced
300 ml Milk
3 Eggs
1 tsp Vanilla extract
80 g Unsalted butter – melted
1 pinch Ground nutmeg
Melted butter for lining the muffin holes
1. Pre-heat the oven to 180 degrees celcius. Line a 12 medium/80g muffin tin with melted butter or muffin paper.
2. [...]

Tapas is a great way to enjoy several different little dishes shared over a nice bottle of wine or some beers.
1. Steam flowerets of half a broccoli for about 4 minutes then drizzle with the juice of 1 lemon and extra virgin olive oil. Sprinkle with sea salt flakes.
2. Chop 3 medium desiree potatoes to 2 cm [...]

Serves 4 as a meal or 8 as a side
3 medium Potatoes – peeled and made into mash
3 Eggs – lightly beaten
2 cups Plain flour
2 tsp Baking powder
100 g Butter – melted
4 tbsp Yoghurt
3 rashers Organic Bacon – chopped then fried
1 Carrot – grated
1 tsp Paprika
¼ tsp Nutmeg
½ bunch Chives – chopped
1 Egg yolk
1 tbsp Milk
Salt and pepper
1. Preheat the oven to 180 degrees celcius. Sift the baking [...]