Chicken recipes

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1½ hours

Kebabs

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10 minutes

Chickpea recipes

Woolworths vegetable chips with home-made garlicky hummus

Cauliflower recipes

Middle-Eastern roasted cauliflower with tahini

10-15 minutes

Aliums

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20 minutes

Root vegetable

Parsnip rostis with sour cream

3–5 minutes

Toast recipes

Grilled brinjal rolls with tomato salsa

Avocado recipes

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Seafood recipes

Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

Cake recipes

Gluten-free orange-and-lemon hazelnut cake

50 minutes

Gluten-free orange-and-lemon hazelnut cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 1 hour 25 minutes, plus cooling time

Cooking Time 50 minutes

Ingredients

3 oranges
2 lemons
6 large free-range eggs
275 g caster sugar
1 1⁄2 t baking powder
275 g ground hazelnuts
1 t cardamom seeds, crushed

Method

Preheat the oven to 180°C. Place the oranges and lemons in a saucepan and cover with water. Simmer over a medium- low heat for 25 minutes. Drain and refresh the water, repeating the process twice. This process will remove any bitterness. Set aside to cool.
Grease and line a 23 cm springform cake tin.

Roughly chop the cooled fruit (do not peel), removing the white pith in the centre and any seeds.

Blend the citrus is a food processor to form a purée. Measure out 11⁄3 cups of purée and set aside.

Using an electric mixer, beat the eggs until light and creamy, then gradually add the sugar and baking powder. Continue beating until thick and pale in colour. Gently fold in the ground hazelnuts and the citrus purée until well combined. Stir in the cardamom seeds.

Pour the mixture into the cake tin and bake for 50 minutes, or until a skewer inserted comes out clean.

Cook's note: You can also use almond flour in this recipe.

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Korma lamb kebabs with coriander-yoghurt dip

Woolworths vegetable chips with home-made garlicky hummus

Middle-Eastern roasted cauliflower with tahini

Roast garlic and beetroot salad

Parsnip rostis with sour cream

Trio of toasts

Lemon-and-vanilla granita

Grilled brinjal rolls with tomato salsa

Strawberry, avocado and smoked salmon salad

Sesame-crusted seared salmon with crushed minted peas and beetroot

Gluten-free orange-and-lemon hazelnut cake

Gluten-free orange-and-lemon hazelnut cake

Ingredients

Method