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Laura’s pea soup with prosciutto and garlic ciabatta recipe

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A warming and surprising take on the winter classic pea soup recipe. Laura got creative in the kitchen and used her Italian heritage to spice up this easy  mid week meal. Enjoy! Ingredients Soup • 2 tablespoons olive oil • 1 brown onion, finely chopped • 1 large carrot, peeled and diced • 2 cups vegetable stock • 2 tablespoons chopped mint leaves • 500g frozen green peas Garnish • Extra olive oil • 4 slices prosciutto • 1 garlic clove, chopped in half • Crusty ciabatta bread, sliced to 2 cm thick • Good quality citrus infused oil Yield Serves 4 Instructions 1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onion and carrot. Cook, stirring often, for approximately 5 minutes or until onion is soft. 2. Add stock and bring to the boil. Add peas, half the chopped mint leaves and season with pepper. Return to the boil.
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All purpose chocolate cake recipe

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This is the ultimate easy chocolate cake recipe. Rich, gooey and delicious it’s also amazingly vegan and dirt cheap to make. This is a knock together, fail safe recipe that you can glam up or just whip together for a Sunday afternoon get together. Ingredients 1 1/2 cup all-pupose flour 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 5 tablespoons macadamia oil 1 cup cold water 2 teaspoon vanilla essence 1 tablespoon apple cider Icing sugar (optional, for dusting) Yield Serves 8 Instructions 1. Heat the oven to 180°C. 2. Mix together the flour, cocoa, baking soda, sugar and salt. Sift. In a separate bowl, whisk together the water, oil , vanilla and vinegar. 3. Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up the lumps as they pass through. 4. Mix again and pour
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lavender and honey cupcake recipe

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lavender cupcake recipe
Recently we hosted our first RSPCA Cupcake Day at Locale. It was a huge success and we had a lot of regular customers really making an effort to support us by eating cupcakes. Tough gig I know! I baked Lavender and Honey Cupcakes from the book 500 Cupcakes by Fergal Connolly and they were pretty awesome if I do say so myself. Laura and I are huge lavender fans and love using it in baking. This combined with access to some beautiful lavender culinary products in store and I knew I had to make them. A few people have asked for the recipe so here it is! If you are struggling to find culinary lavender or lavender honey you can find it in our online store.   Lavender & Honey Cupcakes   Yield – 1½ dozen Ingredients: For the cupcakes 2225g unsalted butter, softened 225 caster sugar 225g self-raising flour 4 eggs 1tsp vanilla essence
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vegan anzac biscuits

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~ a recipe by The Health Chef – Teresa Cutter. This vegan Anzac biscuit recipe will give you a healthy option when you are looking for an afternoon sweet snack.   Ingredients   1 and 1/4 cup blanched almonds, skin off  (see notes) 1 cup flaked almonds 1 cup coconut flakes 1/4 cup honey 1/4 cup macadamia nut oil 1/2 teaspoon bicarbonate soda 1 tablespoon water   Method   1.  Preheat oven to 120C.   2.  Place blanched almonds into a food processor or blender and pulse several times until a medium to fine textured meal forms.  Sieve meal into mixing bowl and place larger bits back into food processor to pulse and then sieve again.  Don’t overgrind as the meal will turn into almond butter! 3.  Add the flaked almonds and coconut to the almond meal.   4.  Combine honey and oil in a small saucepan and heat gently.   5.  Mix the bicarbonate soda
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