Author: Amber Vito

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Winter Vegetable Gratin

The onset of winter doesn’t have to be all doom and gloom. For me it means cosy nights by the fire, good books, and best of all…hearty family meals. Hutchinsons Dutch cheese range is my absolute favorite to incorporate into winter warmers. The following gratin recipe is a great way to get lots of vegetables into the family, while cleverly hidden under velvety creamy sauce and delicious cheese. The buttery, nutty Maasdam goes perfectly with the cashew nut crumb, while the sweet mild Edam and smooth creamy Gouda add richness and depth. Give it a go yourself, and buy Hutchinsons cheese from your local New World and Pak ‘n Save, and selected Countdown supermarkets. Feeds 8 You’ll need- 32x22cm greased baking dish 1 Tbsp butter, to grease 3 cups of runny cream 1 cup grated Hutchinsons Gouda 1 cup grated Hutchinsons Maasdam 1 cup grated Hutchinsons Edam (reserve 1/3 of each cheese for the topping) 200g of chopped or roughly  blended raw cashews 3 garlic cloves, minced 600g potatoes, peeled and sliced 300g carrots, peeled and …

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Almond crusted pork fillet with pan-fried Jazz apples

New season Jazz apples have arrived this month on our supermarket shelves and they are just delicious. Super crunchy and sweet, they also have dense flesh which makes them great for baking or cooking. When most people think apples, it’s as a snack or in a yummy dessert but they are equally good when used in savory dishes. Now I love a classic combination and pork and apples are a match made in heaven! Hubby is on a bit of healthy diet so I decided to forgo the usual breadcrumb mixture and try something a little different with ground almonds. Serves 2 For the Pork- 4 pork fillets/schnitzels 1 cup of almonds 2 eggs whipped A handful of Italian parsley A good grind of salt and black pepper Half a lemon, zested 2 tablespoons of olive oil For the Apple’s 2 jazz apples, cored and sliced 1 tablespoon of fresh sage, finely diced 1 small brown onion Salt and Pepper 1 tablespoon of olive oil Start off by preparing your lovely apples! First cook your …

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Anzac Biscuits

100 years since our troops made the ultimate sacrifice at Gallipoli. We will be up bright and early tomorrow, scarves on our necks and cookies in our pockets to attend the dawn service! Chewy, delicious and easy to make, this is the classic Womans weekly recipe I’ve always made, but with shredded coconut and dark choc drizzle 1 cup flour 1 cup caster sugar 2 cups rolled oats 1 cup shredded coconut 2 tablespoons golden syrup 125g butter 1 teaspoon baking soda 3 tablespoons boiling water 1/3 cup of dark chocolate melts Preheat your oven to 180 bake and line a tray with baking paper Put your flour, oats, sugar and coconut in a bowl stirring to combine Melt your butter with your golden syrup in a bowl in the microwave Mix your baking soda with the hot water, stirring until melted Pour the butter mix into the dry ingredients and add the baking soda and water, before mixing well Use a tablespoon to shape balls of the dough, and distribute onto your baking tray …

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Angus scotch fillet with blue cheese sauce and glazed vegetables

  New Zealand Angus beef is some of the best steak on the market and it’s marbled fat makes it extra delicious. And blue cheese?! You either love or hate it, but it’s a match made in heaven…. Serves 2 x2 Angus beef scotch fillet steaks For the sauce- 50g of butter 1 small brown onion, diced 1/2 a cup of cream 80g of crumbled blue cheese 3 tablespoons of Worcestershire sauce Black Pepper For the glazed vegetables- 2 beetroot 3 carrots, peeled 8 small roasting potatoes A sprig of rosemary 2 tablespoons olive oil 3 tablespoons balsamic vinegar 2 tablespoons runny honey Rock salt and black pepper A bunch of spinach or your favorite greens to serve. Preheat your oven to 180 fanbake. Cut the ends off your beetroot and wrap in foil parcels before placing in the oven for 4o minutes. Meanwhile, peel your carrots and parboil your potatoes in a pot of salted water. Remove your beetroot from the oven and open the foil parcels, allowing it to cool. Peel the skin …