Roasted pumpkin, beetroot, pearl barley and haloumi salad recipe

 

This is a hearty, vegetarian Autumnal salad, celebrating the in-season vegetables, jap (Kent) pumpkin and beetroot, which are in plentiful supply at the Australian markets and retail supermarkets right now. Photos can't fully portray the delicious flavours contained in this salad, with pops of maple syrup sweetness accentuating the warm crispy haloumi, and a refreshing mint pesto combining with all the ingredients.

Afghan biscuits, the traditional New Zealand Anzac Day biscuit and homemade Anzac biscuits

 LEST WE FORGET!

 ANZAC Day is remembered in Australia and New Zealand on Thursday the 25th April each year and is a declared public holiday in Australia, New Zealand, Tonga, the Cook Islands, Norfolk Island, and Tokelau. To commemorate this sad occasion, many of us in Australia and New Zealand will be either making a batch of the traditional Anzac biscuits, or a batch of these delicious Afghan biscuits, which have no connection to the Afghan people or their country of origin. 

Bean, Ham and Kale Soup Recipe

 

This Bean, Ham and Kale soup recipe is perfect Autumn fare as the weather starts to cool down, and we begin to feel like eating soup, but we are still not ready to enjoy the heavier style of ham and lentil soups which are perfect for the middle of Winter. I don't buy Kale very often, I'll be honest it's not on my list of favourite green vegetables, but as Kale comes into season, and becomes less expensive to buy, it is perfect in this soup. It holds it's shape well and is very nutritious and colourful.

Malaysian inspired Chicken and Sweet Potato Casserole

 

This Malaysian style chicken casserole is lightly spiced with the chicken cooked in a succulent sauce smoothed by coconut milk. It can be as spicy as you like by increasing the spice measurement, however if you follow this recipe it will be perfect for most tastes. Simmered and cooked on the stove top you will be so pleased you made the effort as this is comfort food at its best. This is the perfect meal to make for a relaxing weekend dinner.

Carrot Cake and Cream Cheese Bundt with Lemon drizzle icing

This Cream Cheese Carrot Bundt Cake designed by Donna Hay, is filled with an irresistible cream cheese frosting, the same frosting which is generally reserved for icing the cake with and which everyone loves. Instead, we have baked it in the middle of the cake, where it transforms into the dreamiest, lemony cheesecake filling. Combined with sweet, grated carrot and chopped pecans or walnuts, and generously spiced with ground cinnamon, nutmeg and ginger, this cake will also make a delicious dessert.