Organic Box Recipes

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 pan on a medium heat, turning them regularly.
2. Beat the eggs in a bowl with the water. Once the tofu pieces have browned, pour the eggs over them then cook over low heat with a lid on the pan.
3. Once the omelette has fully cooked, turn out onto a plate. Pile the julienne of snow peas on top and pour the ginger and teriyaki mixture over it.
4. Serve with freshly steamed jasmine rice.

2 Medium bananas – peeled and mashed
2 cups Flour; plain, wholemeal, rye or spelt
1 ½ cups Raw sugar
2 ½ tsp Baking powder
1 pinch Ground nutmeg
1 cup Yoghurt
5 Eggs
1 tsp Vanilla extract
100 g Unsalted butter – melted
Soft butter for lining the cake tin
Silicone baking paper

Icing
250 g Cream cheese
120 g Unsalted butter
1 Lemon – zest grated and juiced
1 cup Icing sugar

1. Preheat oven to 175 degrees celcius. Combine the flour, sugar, nutmeg, and baking powder in a large mixing bowl and gently whisk, mixing the ingredients well. Then with a kitchen spoon add and mix the mashed bananas.
2. Line a 24 cm cake tin (spring form or normal) with butter and the bottom of it with a fitted round piece of the baking paper.
3. In another mixing bowl, whisk the yoghurt, eggs, vanilla and butter before folding them into the flour and banana mix.
4. Pour the mix into the tin and bake for 30 to 45 minutes until a skewer comes out clean when inserted into the middle of the cake. Cool down for 5 minutes before turning it out the cooling it down on a rack.
5. To make the icing blend the ingredients in a food processor. Apply with a palette knife when the cake is completely cool. Cut the cake into 12 pieces.

Recipe by Mike Husada

Serves 4
28 Medium sized mushrooms – stalks removed
2 sprigs Thyme – leaves removed
80 g Feta – crumbled
4 Thick slices of sourdough bread (La Madre Pane di Casa)
1 tbsp Chopped parsley
Extra Virgin Olive Oil
Unsalted butter
Salt and Pepper

1. Preheat the oven to 200 degrees Celcius.

2. Place the mushrooms on an oven tray lined with baking paper upside down (with the hollow part up). Stuff the mushroom with the feta then sprinkle with the thyme leaves. Drizzle with the olive oil and place a few dollops of butter around. Season to taste.
3. Bake in the oven for 8 to 10 minutes.

4. Toast the slices of bread about 4 minutes before the mushrooms are finished. Butter the toasts then arrange the mushrooms on top and sprinkle with parsley.

Recipe by Mike Husada

Serves 4

1 head Broccoli – chopped
½ cup Snow Peas – chopped
2 sheets Puff pastry – halved into 2 triangles
50 g Fetta cheese – diced
½ bunch Mint leaves
1 Egg
2 tbsp Milk
200 g Natural yoghurt
1 clove Garlic – crushed
3 tbsp Extra Virgin Olive Oil (EVOO)
Salt and pepper

1. Pre-heat the oven to 200 degrees celcius. Blanch the broccoli and the peas then cool in chilled water before draining them well.
2. In a bowl mix the broccoli, peas, fetta and mint. Place the mix into the middle of the pastry triangles. Brush the edges of the pastry with the egg-wash (egg whisked with milk). Fold the pastryto create triangle pockets, sticking the edges together.
3. Brush the tops of the pasties with the remaining egg-wash. (You could top with sesame or poppy seeds if you like). Bake for 12 to 16 minutes until golden brown. Serve the pasties hot with the yoghurt sauce and a light salad.

Serves 4

With all this fuss about Masterchef, you can create your own master creation at home with a few simple things. All that you need to keep in mind is to let the produce be the star, not the skills of the chef/cook.

12 points Lamb racks, frenched
1 Lemon – zested and juiced
3 cloves Garlic – crushed
12 Button mushrooms – stalks removed
80 g Goat’s curd, or feta
250 g Spinach
100 g Sour cream
200 g Potatoes – peeled and sliced to 3 mm
300 ml Cream
½ cup Freshly grated parmesan
2 tbsp Chopped parsley
Olive oil
Salt and pepper

1. Marinate the lamb racks in the lemon zest, olive oil, salt and pepper for at least 1 hour.
2. Pre-heat oven to 200 degrees celcius. Place the potatoes and cream in a heavy based sauce pan and simmer for about 10 minutes. Season to taste, add the parmesan then place in an oven proof tray and bake for a further 15 minutes.
3. Place the mushrooms on an oven tray lined with baking paper with the hollow part up then stuff the goat’s curd or feta into them. Drizzle with olive oil and season. Bake in the oven for about 10 minutes.
4. Using a pan on high heat, seal the lamb racks (fry for about 45 seconds each side). Place on an oven tray then roast for about 6 to 8 minutes. Once cooked let rest about 5 minutes in a warm place.
5. In another saucepan sautee the spinach with a little oil and seasoning. Once the spinach is all wilted, puree smooth with the sour cream and lemon juice. Keep warm.
6. Once everything is ready get 4 warm plates ready. To plate the dish, neatly place the 3 mushroom at the top half of each plate. Spoon a curve of spinach puree at the bottom of the plate. Pile the potatoes at the middle of the plate then arrange the racks neatly on top of the mushroom. Sprinkle with the parsley.

Recipe by Mike Husada

Serves 4

1 tin Organic chickpeas – drained
½ tin Organic lentils – drained
2 Medium potatoes – peeled and diced
1 Small zucchini – diced to 5 mm
1 Carrots – peeled and grated
1 Onion – diced
1 tsp Ground cumin
2 tsp Ground coriander
1 tsp Ground cardamom
½ tsp Chilli powder
1 Egg
1 cup Milk
2 cups Breadcrumbs
4 Burger buns
1 cup Yoghurt
1 bunch Mint leaves
Baby spinach
Plain flour
Olive oil
Salt and pepper

1. In a food processor, blend the chickpeas, lentils and onion well. Place into a bowl then mix in the spices.

2. Boil and mash the potatoes. While warm add them to the chickpea mixture along with the carrot and the zucchini. If the mixture is too wet, add some plain flour. Roll into balls the size of your hand then flatten a little to form a burger patty.

3. Make a crumbing kit: 1 tray of about 1 cup of plain flour, 1 tray of egg and milk whisked, and 1 tray of  breadcrumbs. To crumb the patties, roll each in the flour first so it is fully covered by the flour, then in the egg mix before rolling it completely in the breadcrumbs.

4. Place a pan on medium heat then fry off the patties in some olive oil for 6 minutes, turning half way.

5. Mix the mint leaves into the yoghurt.

6. Split the burger buns into halves then place some baby spinach on the bottom half before placing the patty on it with a tablespoon of the yoghurt mix on top. Replace the top part of the bun and enjoy!

Serves 4

2 Medium sweet potatoes – peeled and chopped to 3 cm pieces
3 Medium onions – sliced fine
2 sprigs Thyme leaves
150 g Feta – diced
600 g Fresh pasta Or 350 g Dried pasta
¼ cup Balsamic vinegar
2 tbsp Brown sugar
50 g Butter, unsalted
8 leaves Basil – torn
Olive oil
Salt and Pepper

1. Sweat onions and thyme in a heavy-based saucepan or pan with the butter and a little olive oil. Once the onions are well sweated, deglaze with the vinegar then add the brown sugar.
2. Steam the sweet potatoes and cook the pasta in a large pot of boiling salted water. Cook dry pasta according to the packet, however if you are using fresh pasta, only cook the pasta until it comes up to the top of the water.
3. Add the sweet potatoes and feta to the pan with the onions before adding the pasta then take off the heat immediately. Sprinkle the torn basil leaves on the pasta. “Loosen” the dish with Extra Virgin Olive Oil if it feels to dry.

1 kg Tomatoes – diced
2 Apples – peeled, cored and diced
125 g Sultanas
½ cup White vinegar
1 tsp Salt
1 tsp Ground coriander
½ tsp Ground cinnamon
¼ tsp Ground nutmeg
¼ tsp Chilli powder
1 cup Brown sugar

1. Combine all ingredients (except the sugar) into a heavy based pot, bringing them to the boil. Turn down to a simmer, stirring regularly with a wooden spoon. Keep on a simmer for about 1 hour until the mixture reaches a thick consistency. Once the consistency is achieved add the sugar, stir and cook for another 2 minutes.

2. You can pot this chutney in jars, but you have to sterilise them by placing them (and the lids) in boiling water for about 10 minutes. While the chutney is still hot, pour it into the jars and seal.

Recipe by Mike Husada

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 your local organic/health food shop.

Pastry

285g Spelt Flour, you can use wholemeal flour or just plain flour

150g  Unsalted butter

2tsp Caster Sugar

1 pinch salt

80ml Chilled water

1 Egg – slightly beaten

2tsp White Vinegar

Filling

300g Mushrooms – sliced

1 sprig Thyme leaves

2 cloves Garlic, minced

12 Cherry Tomatoes

150g Cheddar Cheese – grated

60g Unsalted Butter

3 Tbsp Flour

Olive Oil

Salt & Pepper

1. Make the shortcrust pastry by first sifting the flour, sugar & salt then place butter and flour mix into a food processor and blending them until the consistency of fresh breadcrumbs. Place the mix into a mixing bowl and make a well in the centre. Add the water, egg, and vinegar, then blend well. Cover the pastry in cling wrap and let it rest for at least 20 minutes.

2. To make the filling, fry off the mushroom in a saucepan with half the thyme, garlic, butter and a little olive oil. Cover with a lid and cook for a further 2 to 4 minutes. The moisture from the mushroom should run out. Rub the rest of the butter with the flour to make a paste, then use this to thicken the mushroom mix. Allow it to cool.

3. Roll the pastry on a flour dusted bench top to about 2mm thickness. Line the tart ring or individual pie tins with the pastry then rest the pastry again.

4. Pre-heat the oven to 190 degrees celcius. Spread the mushroom at the bottom of the pastry shell(s) then arrange the tomatoes on top. Sprinkle with cheese, then bake for about 15-20 minutes until all the pastry is cooked at the bottom.

5. Serve with mashed potato and a light leafy salad.

Recipe by Mike Husada

For a 24 cm Tin

4 Pears – peeled, quatered and cored

220g Spelt Flour

150g Blanched Almonds

200g Raw Sugar

20g Baking Powder

100g Natural yoghurt

120g unsalted butter – melted

5 eggs – whist lightly

ICING

3/4 cup water

1 cup caster sugar

1tsp Vanilla extract

2 tbsp Icing Sugar

1. Pre-heat the oven to 190 degrees celcius. Grease & line a spring form cake pan.

2. Put aside 18 almonds before blending the rest using a food processor. Sift the flour, sugar and baking powder together, at least 3 times before mixing with the blended almonds.

3. Blend two of the pears using the food processor then add the flour/almond mix. Make a well in the centre then add the wet ingredients, folding and mixing well with a kitchen spoon.

4. Pour the mixture  into the baking tin. Score lines on the curve side of the rest of the pears, then place them on top  of the cake with the scored side up. Arrange the whole almonds on top of the cake also.

5. Bake for 35 to 45 minutes or until the mixture does not stick when the skewer test is done.

6. To make the icing, bring the water, caster sugar and vanilla extract to the boil. When the sugar has all dissolved, take it off the heat and allow to cool.

7. Once the cake is cooled, apply the syrup on the cake with a pastry brush. Sift the icing sugar onto the cake before applying  a second layer of syrup. You’ll get a milky sugar glaze on this delicious cake.

Recipe by Mike Husada