Carrot Applesauce Cake


Carrot Applesauce Cake
2 cups unbleached flour(we have used spelt before with great results)

1/2 cup rolled oats

1 1/2tsp baking powder

1 1/2tsp baking soda

1 tbsp ground cinnamon

1/2 tsp group cloves

1/2 tsp ground nutmeg

1tsp salt

1 cup raisins, dried currants or sunflower seeds (optional)


4 eggs

3/4cup softened butter

1cup honey or maple syrup

1tsp pure vanilla extract

1 2/3cup unsweetened applesauce

3cups grated carrot


desiccated coconut or sesame seeds


1. Preheat oven to 175C.

2. Butter a bundt pan or a 22*33cm baking pan. Sprinkle the sesame seeds or coconut up the sides.

3. Seperate the egg whites from the egg yolks.  Whisk the whites until they form stiff peaks.

4. Mix the egg yolks, butter, honey, applesauce, and vanilla until combined.  Add the grated carrot.

5.  In another bowl sift the flour, add with all the other dry ingredients.

6.  Add wet to dry and stir until just incorporated.  Fold in the egg whites.  Pour batter into pan.

7.  Bake for 60-75 minutes, until a toothpick that is stuck into the centre comes out clean.

8.  When done, allow the cake to sit in the pan for at least 15 minutes.

You can frost with a cream cheese, orange juice, vanilla and orange zest frosting, serve with coconut yogurt or whip cream or just eat it as is!

Mee Goring

3 cloves garlic, peeled, chopped and fried in 3 tbsp vegetable oil
1 bok choy, trimmed and cut into bite-sized pieces
1 red onions, halved and sliced thinly
1 red capsicum cut into strips
2 carrots sliced in half and then chopped
2 tomatoes, roughly chopped
1kg fresh thick yellow egg (Hokkien) noodles or 4 cakes of instant noodles
2 tbsp soy sauce
2 tbsp oyster sauce
3 tbsp kecap manis
1 tbsp tomato sauce
1 tsp curry powder
3 eggs
Cucumber and tomato slices, to serve
Lemon or lime wedges, to serve
Sliced bird’s-eye chillies in soy sauce, to serve

1. Heat a wok over very high heat and add the oil, garlic and onions. Toss until onions have started to soften.
2.  Add the capsicum and carrots and continue to stir until onions begin to brown.
3.  While this is cooking, cook your noodles according to the package.
4.  Add tomatoes and crack the eggs into the middle, whisking with a fork to keep them from sticking and also blend the yolks with the whites. (You can leave the egg out at this stage and just top the noodles with a fried egg.)
5. Add a little more oil if necessary and add the bok choy and noodles, soy sauce, oyster sauce, kecap manis, tomato sauce and curry powder, tossing in the wok for about 3 minutes until the noodles are coated and the bok choy is softened.

Rice Pilaf with Green Coriander Seeds and Coconut Beans

This is a bright and colourful dish, the rice pilaf has lovely flavours and textures with the sweet raisins, crunchy cashews and green coriander seeds, matching nicely with the fresh snap of the green beans with aromatic toasted coconut.
2 cups basmati rice (brown or white), washed
2 Tbsp sunflower oil
1 large carrot, chopped
1 medium onion, chopped
1 medium zucchini cut into sixths and then chopped
1 Tbsp minced ginger
4 garlic cloves, minced
2 bay leaves
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
1/4 cup raisins
1/4 cup whole cashews or chopped almonds
3-4 cups water or broth
1/2 cup fresh green coriander seeds
1. In a medium-large pot, heat oil and add onion and carrot.
2. Cook for a few minutes until the onions begin to get soft, then stir in zucchini, ginger, cloves, bay leaves, turmeric, garam masala and salt. Cook for another few minutes
3. Combine well, then add rice, nuts and raisins. Add the water or broth (3 cups if using white rice, 4 cups if using brown) and stir well. Cover, bring to a boil, then simmer on low until cooked (20 minutes for white rice, 40 for brown). While rice is cooking, prepare Coconut Green Beans (recipe below).
4. When done, stir in a tablespoon of ghee if you like, and the green coriander seed.


3 large handfuls of green beans, ends trimmed
2 tbsp coconut cream
1.5 tsp mustard seeds
1.5 tbsp sesame seeds
5 tbsp grated coconut (unsweetened)
rest of small can of coconut cream
sea salt and pepper to taste
juice of half a lemon (optional)
1.5 tbsp slightly ground green coriander seeds (optional)
slivered thai basil or purple basil (optional)
1. Steam the green beans until tender crisp (slightly under-cooked).
2. Gently toast the coconut in a hot cast iron fry pan or wok. Transfer to bowl.
3. In the wok or pan, heat coconut cream with mustard seeds. When the seeds begin to pop, add semi-cooked green beans, sesame seeds and coconut cream. Stir fry for several minutes until beans are done.
4. Lightly grind green coriander seeds in a mortar and pestle.  Add these to beans and season with salt and fresh ground pepper.
4. Top with toasted coconut and basil.

Zucchini & Pistachio Spice Cake

3/4 cup grape seed oil
1 cup sugar of choice
3 eggs
1 teaspoon vanilla extract
3/4 cup pistachios meal for cake plus
1/4 cup pistachio meal to decorate
1/2 cup almond meal
2 cups grated zucchini
1 teaspoon ground cardamom
1 teaspoon ground mixed spice
1/2 teaspoon bicarbonate of soda
1 1/2 cups self-raising flour
1/2 cup plain flour
Fresh fruit for layering in between cakes & decorating
Lime frosting
180g unsalted butter, softened
1 1/4 cups icing sugar, sifted
250g cream cheese, softened, chopped
Finely grated zest and juice of 1 lime

1 Preheat oven to 170°C. Grease a 22cm springform pan and line base and sides with baking paper.
2 Using an electric mixer with whisk attachments, beat the oil, sugar, eggs and vanilla until thick. Using a food processor or Thermomix mill nuts. Stir in nut meals, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 60 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.
3 For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
4 Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, and place fruit of choice on top of frosting. Then replace top and spread cake with remaining frosting. Decorate with fruit & remaining pistachio meal.

Source - Assunta Galbraith Summer Share 2016 member
(Assunta used a double mixture for this cake & put slices of nectarine in between the cakes & decorated with fresh berries)

Alice's Rocket Pesto

As much as I do love all the vegetables we grow, I have never been a rocket fan until our Summer Intern Alice made this pesto!  It was great on spiralised zucchini, great on pasta and fantastic stirred into a soup!  If you think you don’t like rocket, try this.

2 medium lemons
3 medium garlic cloves
1 1/2 cups Almonds (or nuts of your choice)
1 1/2 well-packed cups of basil leaves
4 well-packed cups of rocket
2 1/2 cups of olive oil
1 chilli
salt & pepper (to taste)
1. Finely grate the rind from both lemons (avoiding the white pith), set aside.
2. Squeeze the juice from both lemons, making about 1/2 a cup.
3. Blend or using a food processor combine; nuts, basil, rocket, chilli, lemon juice, lemon rind, 1 cup of the olive oil, salt, pepper- until a rough paste forms (stop once or twice to stir ingredients/ scrape excess from the sides).
4. Remove from blender and slowly pour in the second cup of olive oil & stir into the rocket paste mixture.
5. Add ingredients to taste.
Source - Alice Race Summer Intern 2016

BBQ Grilled Tomatillo Salsa

The lovely charred flavour that cooking on the BBQ adds, enhances the fresh citrusy flavour of the tomatillos.  This salsa is great on flat bread with melted cheese, burritos, pulled chicken enchiladas, fish, mixed into a salad with grilled tofu and mandolin sliced vegetables...It is very tasty and adds a flavoursome kick, without too much spice!
6 fresh tomatillos, peeled and cut in half
1 hungarian hot wax chili
3 garlic cloves, peeled
1/2 cup fresh cilantro
1 small onion, sliced into 1cm rounds
2 teaspoons salt
juice of 1 lime
zest of 1/2 a lime
1. Preheat BBQ
2. Remove husks from tomatillos and rinse under warm water to remove stickiness. 3. Place tomatillo halves, whole chili and onion slices on BBQ.  Grill both sides, removing the tomatillos when they are soft - about 4 minutes a side. 
4. Add all ingredients to a blender. Roughly puree all ingredients (except coriander) .
5. Salsa can be made 1 day ahead and chilled, covered.

Polly's Favourite Tomatillo Recipe

This recipe comes from an awesome CSA farmer in Oregon, Polly! It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.
300grams tomatillos
1 medium hot peppers, peeled, seeded and minced
2 tbsp cilantro, chopped
1/4-1/2 tsp salt
1/4 cup onions, minced or to taste
1. Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft.
2. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients.
3. Simmer gently for about 40 minutes.
4. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables.
Source- The Vegetarian Epicure Book Two by Anna Thomas

Cold Noodle Salad

1 packet vermicelli rice noodles
one small red onion
2 carrots
2 stalks celery
1/2 capsicum
1 cucumber
handful of beans
½ cup peanuts, chopped
1/4 cup sesame seeds, toasted
spring onions, chopped into 3cm pieces, to top
½ cup chopped fresh herbs like coriander, thai basil and basil
1 tbsp fish sauce
2 tbsp brown sugar or honey
2 tbsp apple cider vinegar
juice from 1 lime
2 tbsp soy sauce
3 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 cayenne chili chopped finely
Marinated tofu
Sauteed chicken

1. Place the uncooked noodles in a bowl of warm water to soak for 15 minutes or until tender.
2. Chop all vegetables into small pieces.  You can use a matchstick cutter or a sharp knife.
3. Shake up the sauce ingredients in a jar.
4. Drain the noodles - they should be softened by now.
5. Toss noodles, vegetables, herbs and sauce together.  You can reserve some sauce on the side.
6. Sprinkle with peanuts, sesame seeds and spring onions.
Recipe Credit - Kaycee Simuong Transition Farm Summer Intern 2016

Eggplant 'Meatballs'

1 medium size eggplant
½ - ¾ cup pine nuts2 garlic cloves
½ cup parsley
¼ cup basil
½ cup bread crumbs
2 eggs
½ cup parmesian cheese

1. Peel and cube eggplant and place into salted boiling water for about ten minutes. Strain into a colander
2. Place pine nuts, garlic, parsley and basil into a blender and a pesto.  
3. Squeeze juice from eggplant and add to the blender with bread crumbs and eggs. Pulse into blended. Pour into a bowl and fold cheese through.
4. Add enough bread crumbs or almond meal to form mixture into balls. Roll balls through bread crumbs to coat.
5. Heat oil in a cast iron fry pan. Place balls into hot oil, gently turning until all sides are brown.
6. Drain on brown paper. Serve with a tahini dipping sauce or pasta with tomato sauce.

Cream of Celery Soup

1 bunch celery (dark leaves removed)
2 medium potatoes (peeled and quartered)
1 onion (skinned, quartered)
3 tbsp butter
1 litre chicken stock
250 ml cream
salt and pepper to taste

1. Cut the celery into larger sized diced pieces. Put the celery and onion in a food processor and process until well chopped. You want to ensure there aren't any stringy bits in the finished soup.
2. In a large pot, heat butter and add pulverised celery and onion.  Stir gently over medium to low heat, carmelising the onion.
3. Add the potato, stock and seasonings.
4. Bring to boil, reduce heat to simmer, and cook for about 20 minutes or until potato is breaking up. Using a stab blender or goblet blender, puree the soup until smooth. 5. Add cream and gently heat, but do not boil, taste and adjust seasonings.

Pud Thai

Pad Thai

1/2 packet pud thai rice noodles
1 zucchini
Handful of beans
one small onion
2 carrots
2 tablespoons oil
2 egg
½ cup peanuts, chopped
5 spring onions, chopped into 3cm pieces
½ cup chopped fresh herbs like cilantro and basil
3 tablespoons fish sauce
3 tablespoons brown sugar
3 tablespoons chicken or vegetable broth
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon chili paste (sambal oelek)

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Cut or spiralise the zucchini and onion into noodle-like shapes. Cut the carrots and beans into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies and stir fry for 2-3 minutes or until tender-crisp. Be careful not to overcook them. Transfer to a dish and set aside.
5. Drain the noodles - they should be softened by now.
6. Add another tablespoon of oil to the pan. Add the noodles to the hot pan and stir fry for a minute. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg. Crack egg into the pan and scramble until mostly cooked. Mix noodles and egg. The egg mixture will stick to the noodles and everything will start getting sticky.
7. Add in the vegetables and spring onion and stir briefly. Remove from heat and stir in the peanuts and herbs.

Serves 4
Recipe: Kaycee Simuong - One of our Summer Interns

Vegetable and Red Lentil Curry

1 cinnamon stick
8 cardamom pods
1 onion or six spring onions, finely chopped (leave the spring onion tops for garnishing at the end)
2.5 cm ginger finely grated or finely chopped
4 garlic cloves finely chopped
2 tomatoes – finely chopped or 1 cup of canned tomatoes
4 carrots, quartered and cut into small pieces
1/2 capsicum, diced
1 medium size zucchini, quartered and chopped
1/2 cup red lentils
2 cups vegetable stock
2 tsp turmeric
2 tsp cumin seed
2 tsp coriander seed
5 tbsp ghee
1 can of coconut cream
One bunch of spinach or chard.
1/2 cup coriander coarsely chopped
Salt to taste
Optional 2 chilies with or without seeds finely diced
1. In a cast iron fry pan over very hot heat, gentle roast cumin seeds.  Tip into mortar once lightly toasted.  Then roast the coriander seed and add to mortar.  Grind until you have a powder.
2. In a large, heavy bottomed pan, heat ghee, then add cinnamon and cardamom (you can put them into a piece of muslin for easy removal later). Cook for about a minute or two and then add onion, carrot, capsicum and zucchini.
3. Fry vegetables until onion is lightly golden brown.  Add ginger and garlic.  Fry over a low to medium until they are cooked and the onion is a deep golden brown.
4. Add cumin, coriander, turmeric and optional chili.  Cook for a couple of minutes.
5. Add tomatoes and cook until the tomatoes collapse and the oil starts to separate.
6. Add lentils and stock and gently simmer until lentils are soft.
7. Add chopped spinach or chard, coriander and coconut cream. Continue stirring until the spinach breaks down.
8. Season with salt.  Serve with rice

Onion Tart With Balsamic Tomatoes

40ml olive oil
4-6 onions, thinly sliced
4 garlic cloves, chopped
6 anchovies (optional)
8 Roma tomatoes cut lengthwise
1 tbsp balsamic vinegar
1 tbsp finely chopped thyme leaves
2 tbsp creme fraiche
285g plain flour
170g cold unsalted butter, cubed
7g pack of fast-action dried yeast
2 eggs, beaten

1. To make the pastry, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the yeast and a pinch of salt, then make a well in the centre, pour in the eggs, and work the mix with your hands until it comes together in a dough. Put it in a floured bowl, cover with cling film and leave to rise in a warm place for 2 hours.
2. Place tomatoes on a lined baking tray. Brush with balsamic vinegar and bake in a slow oven, 150°C, for 20 minutes.
3. Meanwhile, make the filling. Heat the oil in a pan over a low heat, then add the onion, garlic, anchovies and thyme. Gently fry for 20 minutes, or until the onions are soft, then take it off the heat and stir through the crème fraîche. Set aside.
4. Increase the oven temperature to 200C. Press the dough into a 22cm x 30cm tray, pour in the onion filling and leave to rise for 15 minutes.  Top with tomatoes and bake in the oven for 20 minutes, then lower the temperature to 180C and cook for a further 10-15 minutes. If the tomatoes look like they are starting to burn, cover with foil. Serve warm.

Recipe adapted from one from Margot Henderson

Winter Salad with Roasted Vegetables and Sugar Snap Peas

This is a wonderful winter salad.  Just add a chunk of bread for a delicious lunch.
Ingredients Mixed greens (lettuce, rocket, spinach, braising mix) 150 grams of Pumpkin 1/2 a Sweet Potato 1 med Beetroot 1 large Fennel Bulb 2 garlic cloves 100 grms Sugar Snap Peas Tamari 1/3 cup of pepita seeds 200 grams feta Dressing 2 tbsp White Balsamic Vinegar 1/4 cup Extra Virgin Olive Oil 1 tbsp Dijon or seeded mustard 2 roasted garlic cloves 1/2 tsp salt 1/2 tsp Freshly ground pepper fresh thyme or lemon thyme small dash of sugar Method 1. Preheat oven to 180C 2. Cut up an assortment of vegetables which roast well like pumpkin, sweet potato, beetroot, fennel into bite size pieces. 3. Mix well with salt and olive oil, enough oil to well coat. Place on baking dish with two whole garlic cloves(for the dressing) and roast in the oven, turning after 15 minutes to ensure all sides are evenly brown. 4.  Place pepita seeds into a small cast iron fry pan. Add enough tamari to just cover seeds.  Put onto high heat, stirring frequently until all of the tamari has evaporated.  Remove from heat. 5.  Remove garlic from oven.  Mash into the rest of the dressing ingredients and whisk. 6. Wash and break up greens and place in a bowl. 7. Remove the string from the sugar snap peas and cut each into two or three pieces. 8. Remove veggies from oven and toss them over the greens.  Add tamari pepitas. Coarsely crumble feta on top. Add the cut up peas.  Dress at the table.

Zucchini Fritters - Gluten Free

We made these for crew lunch and served them with a pickled onion and tomato relish.  Delicious!!

3/4 cup almonds
1/2 cup fresh basil leaves
2 cloves garlic
2 medium size Zucchini
2 eggs
3/4 cup Parmesian cheese, grated
1/4 cup sesame seeds
Brown Rice Flour
Olive oil
Salt and Pepper to taste
1. Grate zucchini, put in sieve, salt and leave. 
2. Grind almonds into fine meal in a food processor.
3. Add basil and garlic and continue to grind.
4. Dump almond mixture into bowl.  Squeeze excess water from the zucchini and add it to bowl.
4. Add sesame seeds, cheese, 2 eggs, beaten, salt and pepper and hand combine.
5. Add enough flour to make patties.
6. Form into patties and shallow fry. They firm up as cooking.

Spinach and Feta Pie

Another Jamie Oliver recipe...but truthfully there are so many variations of this exact be adventurous...change the seasoning...add sundried tomatoes, broadbeans or olives,...try it with silverbeet or nettles...just as is IS wonderful though!  It is written to make a large family pie.  I have halved the recipe before though and even made it in small ramekins.  So this will work well for the half share portion of spinach too. Ingredients 100g pinenuts 5 eggs 300g feta cheese 50 g cheddar cheese dried oregano 1 lemon a knob of butter 400g spinach 1 * 270g pack of filo pastry cayenne pepper 1 whole nutmeg for grating

Method 1. Toast pine nuts in the oven or cast iron fry pan on the stove.  Toss frequently and watch carefully.  Set aside. 2. Wash and clean spinach. 3.  Crack eggs into mixing bowl and crumble in 300g feta.  Grate 50 g Cheddar.  Add a pinch of pepper, a couple of pinches of dried oregano, zest of a lemon, and a lug of olive oil.  Add the nuts and mix well. 4. Put the empty frying pan back on the heat.  Add a bit of olive oil and butter and half the spinach.  Keep pushing it down and stirring it around, as there is room, add more. 5. Meanwhile, take the pastry out of the fridge.  Lay a large sheet of greaseproof paper approx. 50cm long on the workbench, rub a little olive oil all over it, then scrunch it up and lay it out flat again.  Arrange 4 filo sheets in a large rectangle, overlapping at the edges, so they almost cover the paper.  Rub olive oil over them.  Sprinkle with a good pinch of salt and pepper and a bit of cayenne.  Repeat until you have three layers.  Keep Stirring Spinach! 6. Once the spinach is nice and dense, take the pan off the heat.  Add spinach to the egg mixture and grate 1/2 nutmeg.  Mix well. carefully move the greaseproof paper and filo stack into the empty frying pan so the edges stick over.  Push it down into the sides of the pan, then pour in the egg mixture and spread it out. 7.  Fold the filo sheets over the top and let them fall where they will. (I have also added extra sheets on top and then rolled all the edges into a crust) 8.  Put the pan back on medium heat for a couple of minutes to get the bottom cooking and then put the pan into a 200 degree oven on the top shelf and bake for 18-20 minutes until crispy and golden.


Warm Kale and Roasted Pumpkin Salad

This salad was inspired by Sprouted Kitchens Kale Bowl. Warm salad may sound bizarre but we have served this twice now for crew lunch and both times it was the perfect combination of flavours and perfect balance of proteins.  We did not want for anything more all afternoon!  Warm salads are perfect for Winter!

Ingredients A large chunk of pumpkin, skinned and seeded and cut into ¾ inch cubes 1 large fennel bulb, reserving fronds for garnish Red or brown onion cut into chunks 5-6 garlic cloves 2 Tbsp. extra virgin olive oil, divided 1 Tbsp. Grade B Maple Syrup 1 tsp. whole grain mustard 1/2 tsp. cayenne pinch of red pepper flakes 1/2 tsp. cinnamon 1/4 tsp. fresh grated nutmeg salt (smoked or sea salt) + pepper 1 bunch purple kale, stems removed tamari roasted pepitas 15 almonds coarsely pounded in a mortar and pestle feta cheese

Method 1. Preheat the oven to 225C'. Arrange one oven rack in the upper third and one on the bottom third. 2. Peel, seed and cube the pumpkin. Slice the fennel down the center, cut out the tough core, slice into 1/2'' wedges. Peel and cut the onion into 1/8ths. Do not peel the garlic. Spread everything on a rimmed baking sheet. Drizzle with 1 Tbsp. of the olive oil, maple, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of salt and pepper. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 35-40 minutes or until the squash is tender and caramelized, tossing the vegetables halfway through. 3. Rip the kale into large chunks, drizzle it with remaining olive oil and a pinch of salt and pepper. Spread it on another baking sheet. At the 30 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp. 4. Squeeze the roasted garlic from its skin.  Gently toss everything together. Enjoy warm.

Roasted Fennel and White Bean Dip

We found this recipe on Food52... looking for fennel recipes.  This was different and raved about.  We made it for crew lunch with an Autumn Salad with Roasted Sweet Potato, Apple and Radish and toasted bread.  It was a delicious break from harvesting in the drizzle of early winter. The original recipe suggests a few steps which I combined trying to save time.  Roasting the fennel and garlic intensifies the flavour and brings out their natural sweetness.  I added extra fennel as we had some. I left out the step of simmering the beans in pressed garlic and olive oil...although it sounds lovely, this was lunch on our busiest day of the week. I doubled the garlic being roasted instead. Ingredients 2 large fennel bulb (reserve the fronds) 4 cloves garlic, in skins 2 Tbsp. olive oil salt and pepper 2 Tbsp. rosemary leaves

2 cups cooked Cannelinni beans, well drained 1/3 cup extra virgin olive oil 3 Tbsp. fresh lemon juice 1/2 cup grated parmesan, plus more for garnish

Method 1. Preheat the oven to 200C. 2. Roughly dice the fennel. Spread onto baking tray and toss the fennel and garlic cloves in the olive oil with salt and pepper. Roast for 30-40 minutes, tossing a few times. Add the rosemary when the fennel is almost finished. 3. In a food processor, combine the white beans, olive oil, lemon juice,  roasted fennel, garlic (pushing it out of its skin first) and parmesan.  Pulse everything together into a rough puree. Taste and adjust seasoning as needed. Turn the oven up to 225C. Transfer the dip to a baking dish and sprinkle the top generously with grated parmesan. Bake for 15-20 minutes until the cheese has browned. 4. Garnish with diced fennel fronds.  Serve warm with toasted flatbread or crackers.

Autumn Salad with Roasted Sweet Potato, Apple, Radish and Goat Cheese

Ingredients2 cups rocket or mixed Asian greens 1/2 sliced, cored apple 1 cup cubed, roasted sweet potato, carrot and/or pumpkin 4 sliced radishes 1 tablespoon sesame seeds, toasted 2 tablespoons lemon juice, freshly squeezed 2 tablespoons olive oil 1 teaspoon honey salt & pepper 1/4 cup crumbled goat cheese

Method 1. Put the greens, apple, roasted veggies, radish and sesame seeds in a large mixing bowl. 2. In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper. 3. Toss the salad with the dressing, using the amount you like. 4. Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.

Heidi's Winter Pasta

Ingredients4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale or other winter green - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers

Method 1. Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside. 2. Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

Serves 4-6. Source: Heidi Swanson, 101 Cookbooks