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 [...]

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 [...]

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 [...]

Serves 4
To make this omelette use a 20 cm non-stick pan. Serve this with freshly steamed jasmine rice.
500 g Firm tofu – diced to 1 cm pieces
150 g Snow peas – topped and tailed then cut to julienne
8 Eggs
2 tbsp Water
4 tbsp Teriyaki sauce (half-half of soy sauce and mirin)
2 tsp Ginger – grated
Sunflower oil
1. Brown the tofu pieces in the non-stick [...]

Serves 4
You can use either a 20cmx2cm tart dish or 4 individual pie tins for this recipe. For best results you should make your own pastry, however you can buy frozen shortcrust pastry in the freezer section of the supermarket. This recipe calls for Spelt Flour which can be purchased from Organic Angels (www.organicangels.com.au) or [...]

This is great for a healthy snack for work or school lunches.I have tried a few muesli slices and so far this is the best. I substituted brown sugar for panella (evaporated cane sugar) and added a couple tbs of Powerfoods Cacao Crunch or try adding sultanas or another chopped dried fruit. Butter can also [...]

6 Medium size potatoes – unpeeled but washed well
1 Medium onion – diced fine
4 rashers Bacon – chopped to ½ cm pieces
2 sprigs Thyme leaves
½ tsp Sweet paprika
100 g Sour cream
½ bunch Chives – chopped fine
Unsalted butter
Olive oil
Salt and freshly grated pepper
1. Sauté the onion and bacon in a pan with a little olive oil. It’s ok if the onion caramelises a [...]

With this recipe, you can either make your own pizza base from your favourite recipe or purchase one. If you are getting one from the supermarket or deli, get one which has no tomato on it.
1 Pizza base, 30 cm size.
1 Med zucchini – slice to no more than 1 cm thick
12 Small sized prawn cutlets (30/40 size)
2 [...]