Tuesday, 12 September 2017

ORGANIC Date and Chocolate Chip Scones

Did you know dates are a good source of vitamins and minerals, energy and fibre and contain calcium, iron, phosphorus, potassium, magnesium and zinc plus thiamin, riboflavin, niacin, folate, vitamin A and K?


2 cups of plain organic flour

1 tsp cream of tartar

1/2 tsp bicarbonate of soda

1/2 tsp salt

60g organic butter

1 organic egg

1/4 cup of dark chocolate chips

5 diced organic dates


1. Sift the flour, cream of tartar, soda and salt into a mixing bowl

2. Rub in the butter until the mixture resembles breadcrumbs. 

3. Stir in the sugar, add the milk and whisked egg and mix into a soft dough.

4. Turn onto a floured surface, knead lightly.

5. Knead in chocolate chips and dates gently.

6. Roll out to a 1.8 cm  thickness dough. Cut into 5 cm (2 inch) rounds with a fluted cutter.

7. Place on a baking tray covered in spray oil.

8. Brush with milk.

9. Bake in a preheated hot oven, 220°C (425°F), (slightly lower if fan forced) for 12 to

15 minutes. Transfer to a wire rack to cool. 

10. Serve with a little butter.

Friday, 8 September 2017

Spring Organic Vegetarian Family Meal

Organic Thai Tofu Patties and Organic Fattoush

Try this simple meal for the family. It's something the kids can make with you and they can try lots of different flavours. You can adapt the recipe right there and then with your little taste testers. 



350g (drained weight)  firm organic tofu, coarsely grated

1 lemon grass stalk remove outer layer chop finely

2 organic garlic cloves, chopped

2.5cm/l inch piece organic ginger, grated

2 kaffir lime leaves, finely chopped

2 organic shallots, finely chopped

1 fresh organic red chilli, deseeded chop finely

4 tbsp chopped fresh organic coriander

90g plain organic  flour, plus extra for flouring

Pinch of salt

Olive oil for cooking 

Chilli Dip

3 tbsp white distilled vinegar

2 organic spring onions, finely sliced

1 tbsp organic caster sugar

1 fresh organic chilli, finely chopped

2 tbsp chopped fresh organic coriander

Pinch of salt


1. To make the chilli dip, mix all the ingredients together in a small serving bowl and set aside.

2. Mix the tofu with the lemon grass, garlic, ginger, lime leaves, shallots, chilli and coriander in a mixing bowl. Stir in the flour and salt to make a coarse sticky paste. Cover and place in the refrigerator for 1/2 an hour to let the mixture firm up a bit.

3. Remove mixture from refrigerator and form into 8 golf ball size balls, with floured hands, flatten into circles. Heat enough oil to cover the bottom of a large, heavy based frying pan over medium heat. Cook the cakes in 2 batches, turning halfway through, for 4-6 minutes, or until golden brown. Drain on kitchen paper and serve warm with the chilli dip in side dish. 

These can be used as Vegeterian burgers. Pop them in a fresh roll with salad cheese and tomato sauce for the kids or add some mango chutney. 



2-3 pocket pitta bread or Turkish bread

Organic olive oil, for shallow frying

3 organic tomatoes chopped coarsely 

1 organic green capsicum diced coursley

2 organic Lebanese cucumbers sliced 

6 organic red radishes sliced thinly 

4 organic spring onions, sliced thinly

1/2 cup organic chopped flat-leaf parsley

1/2 cup coarsely chopped organic mint

Lemon Garlic Dressing

2 cloves organic garlic, crushed

1/4 cup (60ml) organic olive oil

1/4 cup (60ml) organic lemon juice


Halve pitta or Turkish bread horizontally; cut into 2.5cm pieces. Heat oil in wok; shallow-fry, in batches, until browned lightly and crisp. Drain on absorbent paper.

Make lemon garlic dressing.

Just before serving, place about three-quarters of the pitta/Turkish bread in large bowl with dressing and remaining ingredients; toss gently to combine.

Sprinkle remaining pitta/Turkish bread over fattoush. Mix salad and serve.