Rec

ipe

cour

tesy

of

Mar

ketF

resh

ww

w.m

arke

tfre

sh.c

om

.au

Rec

ipe

cour

tesy

of

Que

ensl

and

Str

awb

erry

Ind

ustr

y w

ww

.qld

stra

wb

erri

es.c

om

.au

Visit us online at www.brisbanemarkets.com.au

Delicious Winter Recipes and Quick Tips

Local GreengrocerSHOP AT YOUR

Strawberry MuffinsRuby Pears

1. Arrange pears in a saucepan and cover with juice. Bring to the boil then reduce heat and cook gently until tender, 10–15 minutes.

2. Remove pears from juice, place in a heatproof bowl and set aside.

2. Bring juice to boil and boil until reduced by half then pour over pears. Serve hot, warm or cold.

4 Buerre Bosc pears, peeled

1 litre cranberry juice or apple and blackcurrant juice

2 cups self-raising flour 1/2 cup sugar1 egg, lightly beaten1 cup milk

4 tbsp melted butter1 punnet strawberries, chopped

SERVES 4

SERVES 4

When using large pears,

cut in half from top to bottom

and use a teaspoon to scoop

cores neatly out of

pear halves.

QUICK TIPS

1. Preheat oven to 200° C. Lightly grease a 24 capacity mini muffin tin, or a 12 capacity large muffin tin.

2. Mix all dry ingredients, add egg, milk and melted butter and mix lightly. Stir in chopped strawberries, but do not over mix as mixture is meant to be lumpy.

3. Spoon into muffin tins and bake for 20–25 minutes. Test by inserting a skewer until it comes out clean. Leave to cool in tin for 5 minutes before turning onto a wire rack to cool.

Some quick tips...Sweet PotatoesDelicious in soups, curries, and stews. To whip up oven-roasted chips, peel and slice sweet potatoes, brush with a little oil, sprinkle with a little salt and pepper and oven roast at 200-210°C until lightly browned and cooked through, 15-20 minutes (depending on size and thickness of chips).

Broccoli and CauliflowerThese flavoursome vegies pack a flavour punch when added to curries. Trim the woody ends from the base and separate the florets. Chop the stalks and cook with the onion at the start of the recipe and add the florets 15 minutes before the end of the cooking time.

CapsicumsRed, green and yellow capsicums add a burst of colour, flavour and goodness. Scatter chopped capsicum on top of your next pizza before cooking. Cut capsicum into strips and toss into your next stir-fry. Thread chunks of capsicum on skewers with chicken, lamb or beef, brush with your favourite marinade and roast or grill until tender.

PineappleDid you know pineapples are available all year round? Add a touch of sunshine to winter! Add chopped fresh pineapple to spicy dishes or sprinkle on top of pizza before baking. For a sweet treat, drizzle slices of fresh pineapple with honey or maple syrup or sprinkle with a little sugar and grill until lightly browned. Serve with thick yoghurt for a delicious winter breakfast or dessert.

StrawberriesQueensland strawberries add fruity sweetness to winter meals. Slice on top of hot porridge and drizzle with maple syrup or a little runny honey. Add berry goodness to your next fruit crumble – slice fresh strawberries on top of stewed apples or rhubarb before adding crumble topping and baking.

Rec

ipe

cour

tesy

of

Po

wer

of

Mus

hro

om

s w

ww

.po

wer

ofm

ushr

oo

ms.

com

.au

Rec

ipe

cour

tesy

of

Gus

to S

tylin

g w

ww

.gus

tost

ylin

g.c

om

.au

Capsicum Medley with Roasted Chicken Pieces

1. Pre heat oven to 150°C.

2. Cut capsicums into rough chunks, discarding seeds. Place capsicums in a baking dish and toss with fresh thyme leaves, sugar and olive oil to coat well.

3. Place chicken in a second baking dish and toss with paprika and additional oil.

4. Slow roast each in preheated oven for 60–70 minutes, or until chicken juices run clear when pierced (slow roasting will develop their flavour).

5. Serve with creamy mashed potatoes.

6 medium sized capsicums, red and yellow2 tbsp fresh thyme1 tbsp brown sugar1 tbsp olive oil

1 free range chicken, jointed into 8 pieces2 tsp smoked paprika1 tbsp additional olive oil

Mushroom Cottage PieMoroccan Roasted Beetroot with Lamb

1. Pre heat oven to 180°C.

2. Wearing disposable gloves, scrub beetroots well, then slice into quarters (keep baby beets whole).

3. Place in a baking tray and toss with olive oil, orange juice (set the rind aside to use later) and half Moroccan spice mix.

4. Roast beetroot in preheated oven for 15 minutes, turning once.

5. Toss lamb with remaining spice mix and add to baking tray with sage. Roast a further 25 minutes, turning occasionally.

6. Toss beetroot with reserved orange rind, and serve at once accompanied by lamb chops.

1. To make mashed potato place potatoes in a large saucepan, cover with cold water and add a good pinch salt. Cover and bring to boil over high heat. Reduce heat to medium-low. Cook, partially covered, for 10 minutes or until potatoes are tender. Drain and return potatoes to hot saucepan. Roughly mash. Add butter and milk. Beat with a wooden spoon until creamy. Season with salt and pepper. Cover and keep warm.

2. Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 2 minutes or until soft. Increase heat to high. Add mince. Cook, stirring constantly to break up mince, for 5 minutes or until browned.

3. Add mushrooms, tomato paste, tomatoes, stock and Worcestershire sauce. Cook, stirring occasionally, for 15 minutes or until sauce has thickened. Taste and season with salt and pepper. Preheat oven to 220°C. Spoon mince mixture into a 5-cup capacity ovenproof dish. Top with mashed potato.

4. Bake for 15-20 minutes or until potato begins to turn golden.

6 medium-sized beetroot, or 2 bunches baby beets1 tbsp olive oilJuice and rind of 1 orange

2 tbsp Moroccan spice mix1 cup fresh sage leaves8 small lamb chops

1 tbsp olive oil 1 brown onion, finely chopped 500g lean beef mince 400g button mushrooms, diced 2 tbsp tomato paste 400g can diced tomatoes

1 cup beef stock 3-4 tsp Worcestershire sauce Mashed potato: 600g potatoes, peeled, cut into 4cm pieces60g butter, softened 1/3 cup milk, warmed

Rec

ipe

cour

tesy

of

Gus

to S

tylin

g w

ww

.gus

tost

ylin

g.c

om

.au

Fragrant Pumpkin Soup

Winter Vegetable HotpotSERVES 4

SERVES 6SERVES 4

To serve: creamy mashed potatoes

3 tsp oil 1 onion, chopped 750g pumpkin, chopped 1 tsp chopped garlic 1-2 tsp curry powder 1 cup vegetable stock 1-2 cups milk (or soy milk) Freshly chopped herbs such as parsley, chives or coriander

1. Heat oil in saucepan and stir-fry onion, pumpkin, garlic and curry powder about 5 minutes.

2. Stir in vegetable stock, then cover and cook until pumpkin is tender, about 15 minutes.

3. Using a blender, blend soup until smooth, adding enough milk to reach the desired thickness.

4. Serve topped with freshly chopped herbs.

2 tsp oil 1/2 onion, chopped 1 carrot, chopped 1 parsnip, peeled and chopped 1/2 swede, peeled and chopped 1 turnip, chopped 2 sticks celery, sliced 2 cups shredded cabbage 2 tomatoes, chopped 1 tbsp tomato paste 3 cups vegetable stock. 1 cup drained cooked or canned red kidney beans Tabasco sauce to taste 1/2 cup chopped parsley

1. Heat oil in saucepan and stir-fry onion, carrot, parsnip, swede, turnip, celery and cabbage about 5 minutes.

2. Stir in tomatoes, tomato paste and vegetable stock. Cover and cook until vegetables are tender, about 30 minutes.

3. Stir in red kidney beans and season with Tabasco sauce.

4. Stir in chopped parsley, heat through and serve piping hot.

Serves 4

Serves 6

Soup recipes courtesy of MarketFresh www.marketfresh.com.au