Fresh Recipes

Cookbooks and mixing spoon

Watermelon & Fetta Salad

It's been so hot that the thought of turning on the oven, or going outside to turn on the BBQ is just horrendous. I find when it's hot that my appetite disappears and all I want is something light to eat. Therefore tonight's dinner had to be something light, cooling, easy, with minimal cooking required.

 Ingredients (Serves 2)

1/4 fresh, juicy watermelon

1/3 jar (100-150g) of Binnorie Marinated Fetta

1/4 cup fresh basil leaves

2 tbs fresh mint leaves

1/4 cup walnuts


1. Toast the walnuts in a dry frypan for 2-5 mins, tossing continually. Allow to cool.

2. Cube the watermelon. Place in salad bowl.

3. Crumble fetta over the top of the watermelon.

4. Ball up the basil leaves and shred with a sharp knife, repeat with the mint leaves, reserving a few for presentation. Sprinkle herbs over the fetta and melon.

5. Roughly chop the cooled walnuts and sprinkle over the salad.

Serve immediately.



BBQ Season Spiced Potatoes

Ingredients (Serves 6-8)

1kg chat potatoes
2 -3 tbs Extra Virgin Olive Oil
30g butter - melted
1 tbs Herbie’s 32° Spice Mix. (This spice mix contains chilli, so if you want to up the heat, add ore spice mix, or if you want to bring the intensity down a notch decrease the amount of spice mix used.)

1. Pre-heat oven or covered BBQ to 180°.
2. Wash & dry the potatoes, then cut into quarters.
3. Put potatoes, butter, olive oil and spice mix into a baking dish and mix together with your hands until the potatoes are well coated.
4. Bake for approximately 30 minutes, or until the potatoes look and feel crisp.

Enjoy with your favourite BBQ meats or vegetables.



Caramelised Onion & Roasted Sweet Potato All- In-One Quiche

Ingredients (Serves 4-6)

¾ cup pastry mix*
¾ cup grated Mainland Tasty cheese
4 Free Range eggs, lightly beaten
½ cup Udder Farm Pure Cream
½ cup Udder Farm Full Cream Milk
1 tsp softened unsalted butter
2 tbs Binnorie Marinated Fetta
1 medium brown onion
1 medium red onion
1 medium sweet potato
2 tbs continental parsley, chopped
3 tbs olive oil
1 tbs unsalted butter
1 tbs brown sugar
pinch salt
good grind of black pepper


1. Pre-heat oven to 180C.

2. Peel sweet potato and chop into 2cm pieces. Using 2 tbs olive oil coat sweet potato & place in baking dish. Roast for 20 mins or until lightly golden. When cooked, set aside.

3. Thinly slice red & brown onion.

4. Heat 1 tbs olive oil & 1 tbs butter in a non-stick fry pan, when butter has melted reduce heat to minimum & add sliced onion. Cook, stirring occasionally for 15mins or until onion is soft. Add brown sugar, cook for 2mins, stirring, until onion caramelises. Set aside.

5. In a large bowl combine pastry mix, grated cheese, cream, milk, 1 tsp softened butter, marinated fetta, eggs and salt and pepper. Mix with a wooden spoon until just combined. Add caramelised onion, roasted sweet potato and chopped parsley. Stir to combine.

6. Pour into a greased 6 cup oven-proof dish. Bake for 40 mins, or until golden & set.

Serve with a green salad.

*Pastry Mix is available in flour section of supermarket. I use Lion Brand.


Carrot & Ginger Soup

With carrots on special, and cold weather setting in, this recipe is economical, tasty and perfect for cold winter evenings.

Ingredients (Serves 4)

2 tablespoons olive oil

1 brown onion, finely chopped

5cm piece ginger, peeled, finely chopped

2-3 garlic cloves, finely chopped

1kg (approx. 6) carrots, peeled, chopped

4 cups chicken stock

2 cups water

sour cream and chopped coriander leaves, to serve


1. Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until onion is soft.

2. Add carrots, stock and water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat.

3. Using a stick blender, process soup, until smooth. Return saucepan to low heat and stir until warmed through.

4. Ladle soup into bowls. Top with sour cream and coriander. Serve.