TIO Recipes RSS

Ingredients 3 large green kale leaves 2 vine ripened tomatoes, quartered ¼ cup basil leaves, shredded 12 slices sour dough 1 large garlic clove, halved finely grated parmesan, small basil leaves & lemon wedges, to serve Lemon Vinaigrette 3 tbs extra virgin olive oil ½ lemon, rind finely grated, juiced ½ tsp caster sugar ½ tsp dijon mustard Method Remove centre stem from the kale, finely shred leaves. Put into a bowl. Use a teaspoon to remove the seeds from tomatoes, then dice and add to kale. Whisk the vinaigrette ingredients together with salt and pepper then pour over the kale and tomatoes....

Ingredients 1.75kg (about 8 large) zucchini 100ml olive oil 3 garlic cloves, crushed 2 long red chilli, seeds in, finely chopped 1 long green chilli, seeds removed, finely chopped 2 lemons, juiced 40g butter 1/3 cup mint leaves, chopped 30g Pecorino, finely grated Lemon wedges, to serve, optional Method Using a spiralizer, cut the zucchini into long thin noodles. Add the butter to hot pan as it melts add the zucchini and cook, shaking pan often for 3-5 minutes until zucchini is warm and begins to collapse. Pour the chilli mixture over the zucchini and toss gently to combine. Remove...

Ingredients 100g (20 small) kale leaves, washed 500ml (2 cups) Coconut water 200g fresh or frozen mango pieces 4cm piece ginger, peeled, grated ½ lime, juiced Method Roughly chop kale leaves.  Pour coconut water into a blender, followed by the remaining ingredients. Blend on high until well combined. Pour into glasses. Cheers!

Ingredients 3 small garlic cloves, roughly chopped 1 tsp sea salt flakes 2 cups firmly packed fresh basil leaves 1/4 cup pine nuts, toasted 3/4 cup (180ml) extra virgin olive oil 50g parmesan, finely grated 50g pecorino, finely grated mayonnaise, sweet chilli sauce & lime wedges, to serve Method For the pesto, place the garlic onto a board, sprinkle over the salt then using back of the a fork crush the garlic and salt to a smooth paste. Transfer to a small food processor. Add the basil, pine nuts. Process until evenly chopped. With processor running, pour the oil through...

Ingredients 1 x 2 pack butterhead lettuce 2 ripe avocado, halved, stone removed 2 tbs Greek yoghurt 1 green chilli, seeds removed, finely chopped 2 tbs chopped parsley leaves 2 tbs chopped mint leaves 1 lemon, halved 1 ripened red cherry tomatoes, quartered 100g soft feta ¼ cup pistachio kernels, toasted, chopped Coriander, to garnish Method Separate the small leaves from the Butterhead Lettuce, wipe clean. Arrange on serving platter. Spoon avocado into a bowl. Roughly mash with a fork. Add yoghurt, chill, parsley and mint. Squeeze over the juice from one lemon half, season with pepper. Stir to combine....