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Curried Egg and Chive Sandwiches

Spring racing carnival is all about the beautiful hats and champagne lunches. And what would a fancy lunch be without adorable finger sandwiches?

Sure, it’s not the sort of thing you make every day but it’s certainly fun for a treat. Cucumber is a favourite with the Queen, most people can’t pass up chicken and let’s not forget the Aussie touch: curried egg.

Recently we told you that Ziggys favourite potted herb company, The Little Fresh Group, would be stocking CHIVES! Snip some fresh chives into your egg sandwich for a burst of flavour and to break up the creamy egg.

Here’s a recipe for you to try.

Ingredients

  • 6 hard boiled eggs, mashed
  • 1/2 teaspoon curry powder
  • 3/4 cup good quality whole egg mayonnaise (or aioli)
  • 1 tablespoon chopped chives
  • salt and pepper to taste
  • fresh white bread

Method

  1. Combine the mashed egg with mayonnaise and curry powder.
  2. Taste and season with salt and pepper to your liking.
  3. Add chives and stir.
  4. Spread over slices of bread to make sandwiches.
  5. Remove crusts and slice into thin strips… if you’re feeling fancy!

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Kale Pesto

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

Did you know that Saturday was National Kale Day? Normally, veggies don’t garner much controversy but, you’d have to agree, kale is pretty divisive.

Some people love it, others mock it ruthlessly. For some it’s a symbol of Hipster culture… and that can go either way.

But one thing we can all agree on? It’s VERY good for you. Leafy greens are rich in iron, calcium and vitamin C.

So if kale smoothies aren’t your jam and you just can’t bring yourself to add it in with the ole meat and three veg, how about this delicious pesto? All the goodness – plus you can top it with a bucketload of cheese.

Give it a try this week. Once it’s made, simply toss through hot pasta and serve with grated Parmesan. And don’t forget to tag us @ziggysfresh in your pics!

Ingredients

  • 1 bunch kale
  • 2 cloves garlic (smoked is best, available at Ziggys!)
  • juice of half a lemon
  • handful of basil leaves
  • 1/4 cup toasted pine nuts
  • 1/4 cup cold water
  • 1/2 cup olive oil
  • pinch of salt

Method

  1. Wash the kale and remove the stalks.
  2. Place in a food processor with all the ingredients except the olive oil.
  3. Blitz until fairly well processed. You may need to scrape the sides a couple times.
  4. With the motor running, add the olive oil in a steady stream.
  5. Store in a jar in the fridge for up to three days but much better used fresh.
  6. Serving suggestion: boil some pasta til al dente, reserving one cup of pasta water. Tip the pasta back into the saucepan over medium heat. Add a generous amount of pesto and some of the pasta water to loosen. Stir and top with lashings of grated cheese. Serve immediately.

Asparagus and Halloumi Quiche

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

As spring arrives, one of the first bits of green you’ll see in a fallow veggie patch is a tiny asparagus shoot, making its way toward the sunshine. Crisp and sweet, it’s the perfect addition to your new season recipes.

Here at Ziggys we are loving the tender, vivid green asparagus that’s coming into the store. It’s so young and willowy that you can easily enjoy it raw in a salad or as part of this beautiful quiche with halloumi.

Ingredients

  • 200g plain flour
  • 100g chilled butter, cubed
  • pinch of salt
  • 1/2 teaspoon dried garlic (garlic salt)
  • 4 tablespoons ice cold water
  • 2 bunches asparagus
  • 200g block of halloumi, grated
  • 6 eggs
  • 1 teaspoon dried chives
  • salt and pepper

Method

  1. Process the flour, cold butter, salt and dried garlic until it resembles sand.
  2. With the processor running, add the ice cold water in a steady stream. As soon as the mixture forms a ball, stop the processor immediately. The secret to a light, crisp pastry is working the dough as little as possible.
  3. Roll the dough out to about 3/4 cm thick and press into a quiche tin. Prick all over with a fork and place in the freezer for about 20 minutes.
  4. Preheat the oven to 180 degrees.
  5. In a bowl beat the eggs adding chives. Season with salt and pepper.
  6. Add most of the grated halloumi, reserving a tiny bit to sprinkle on top.
  7. When the oven is hot, remove the quiche pastry from the freezer, line with baking paper and fill with rice to weigh it down during the blind bake.
  8. Bake in the oven for about 15 minutes. The sides should be just starting to go golden.
  9. Remove the rice and baking paper. These can be re-used, just be careful as they will be very hot. If your base still looks a little doughy, it’s ok to pop it back in the oven for 5 or 10 minutes.
  10. Once the pastry shell is out of the oven, fill with the egg and halloumi mixture.
  11. Trim the ends off your asparagus and arrange them on top of the quiche.
  12. Sprinkle with a little halloumi and bake until puffed up and golden – about 25 minutes.

Roasted Strawmato Pasta

This recipe has been created as part of an ongoing collaboration with the Canberra blog Photo Before We Eat.

I know what you’re thinking: what on earth is a strawmato?!

Shaped like a smooth strawberry, it’s one of the many new varieties of tomato popping up on our shelves. Sold on the truss, they’re just delightful and make a pretty addition to a tray of roasted heirlooms.

Piling a tray with tomatoes of all shapes, colours and sizes is one of the quickest – and prettiest – ways to make a spring pasta dish.

Give this recipe a go over the weekend and tag us in your photos.

Ingredients

  • About 25 strawmatoes, or other cherry sized tomatoes
  • A selection of about 3 or 4 heirloom tomatoes in different colours
  • 6 cloves of garlic
  • Half a packet of bucatini pasta (about 250g)
  • Olive oil (plenty!)
  • 2 tablespoons balsamic vinegar
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • A handful of parsley, finely chopped
  • Sea salt and cracked pepper

Method

  1. Line a metal tray with baking paper and preheat your oven to 180 degrees.
  2. Slice small tomatoes in half and the rest into slices about 1cm thick.
  3. Arrange the tomatoes and unpeeled garlic cloves on the tray in one layer.
  4. Drizzle generously with olive oil, salt, pepper and balsamic vinegar.
  5. Roast the tomatoes in the oven for about 30 mins or until soft, caramelised and even slightly charred.
  6. In the meantime, boil the bucatini and drain.
  7. Add about three tablespoons of olive oil to a small frying pan and heat on medium.
  8. Once the oil is hot, add the breadcrumbs and stir until crisp. Sprinkle with parsley.
  9. Remove the tomatoes from the oven and toss through the pasta in the tray to absorb the pan juices and allowing some of the tomatoes to squash. 
  10. Sprinkle with grated Parmesan and the breadcrumb mixture then return to the oven for five mins.
  11. Season and drizzle with a little more olive oil. Serve immediately.

Rhubarb and Pistachio Crumble

The weather may be turning icy again here in Canberra but we don’t mind one bit. You know why? Plenty more cozy nights in to enjoy this rhubarb and pistachio crumble!

Such an easy recipe to make, even the kids could do it for you. (Hint, hint.)

Rhubarb is beautiful at the moment and if you’ve never cooked with it before, here’s your chance. Make sure to tag us in your photos when you give it a try.

Ingredients

  • 1 bunch of rhubarb
  • 2 apples, preferably Yello or Golden Delicious
  • 3 tablespoons brown sugar
  • 1 vanilla pod

Crumble Topping

  • 1 cup of rolled oats
  • 1/2 cup desiccated coconut
  • 1/2 cup plain flour
  • 1/2 cup chopped pistachios
  • 1/2 cup brown sugar
  • 1 tablespoon caster sugar
  • 100g of unsalted butter, melted

Method

  1. Preheat your oven to 160 degrees.
  2. Wash the rhubarb stems and chop into roughly 3cm lengths.
  3. Peel, core and chop the apples. Combine with rhubarb in a separate bowl.
  4. Add the brown sugar and vanilla seeds, scraped from the pod. Pour into a medium sized baking dish.
  5. Combine all of the dry crumble ingredients in a bowl. 
  6. Add the melted butter and stir until combined but not too long, it should be clumpy.
  7. Spoon this mixture over the rhubarb and bake for 40 mins or until the top is golden. 
  8. Sprinkle with caster sugar before serving.

* The crumble can also be made and reheated later, simply stop cooking about ten minutes early and then reheat on low when required.

This recipe was published on the blog Photo Before We Eat and is part of an on-going collaboration with Ziggys Fresh.

Citrus Sunshine Slice

Photo and recipe created for Ziggys Fresh by Photo Before We Eat.

It’s almost time to say goodbye to beautiful, winter citrus so make the most of it with a pretty slice that’s just bursting with spring sunshine.

This recipe isn’t as tricky as it looks, just an upside down cake with a bit of creative fruit placement! It uses blood oranges, cumquats and cara cara oranges, all available at Ziggys.

Click here for the recipe.

If you give it a try, we’d love for you to tag us in your pics on Instagram or Facebook. See you at the Markets!

Ingredients

  • A selection of citrus such as cumquats, blood oranges, cara cara oranges, navels, etc. ends trimmed, sliced into 1/2 cm discs.
  • 80g butter, plus an additional 150g for the cake batter.
  • 4 tbsps brown sugar
  • 1/2 cup orange juice, plus an additional 
  • 1 cup white sugar 
  • zest of one orange
  • 3 eggs
  • 1/2 cup milk
  • 200g self raising flour

Method

  1. Line a lamington tin with baking paper and preheat your oven to 160 degrees.
  2. In a small frying pan on low, add the 80g of butter and the brown sugar, stirring until dissolved and bubbling.
  3. Add 1/2 cup orange juice and heat stirring for a couple minutes until bubbling again.
  4. Pour the warm mixture into base of the lamington tin and arrange sliced citrus on top, filling the gaps with halved and fractioned pieces. Set aside.
  5. In a mixer, beat the butter and white sugar until pale and creamy.
  6. Add the eggs one at a time, ensuring each one is well combined before adding the next.
  7. Add orange zest, milk and orange juice. Beat until well combined.
  8. Fold in the flour to form a batter. 
  9. Carefully pour the batter over the citrus slices and smooth the top.
  10. Bake for 45 mins or until golden and cake springs back when touched. 
  11. Allow to cool in the tin for about ten minutes before turning out onto a tray upside down, revealing the citrus sunshine.