Deliciously Different: 5 Recipes to Celebrate Australia's Autumn Bounty
As autumn gracefully sweeps across Australia, gently reminding summer that it's time for a well-deserved intermission, your Airgarden is poised to deliver a cornucopia of fresh produce. With the lingering warmth still gracing our days, it's the perfect moment to indulge in dishes that are as invigorating as a coastal breeze and as colorful as a sunset over Uluru. So, don your favorite apron, and let's embark on a culinary adventure with five delightful recipes—three versatile dishes and two breakfast delights, including a keto-friendly smoothie that'll make your taste buds sing.
1. Zesty Snow Pea and Cherry Tomato Salad
15 min
10 min
4 pers
Savoury
Australia
Ingredients
- cup snow peas, trimmed and halved
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 1/2 cup mozzarella balls (bocconcini), halved
- 1 cup croutons
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
Method
- Blanch the snow peas in boiling water for 1-2 minutes until tender-crisp. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the blanched snow peas, cherry tomatoes, basil leaves, mozzarella, and croutons.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately.
2. Pumpkin, Spinach, and Brie Frittata
15 min
40 min
4 - 6 pers
Savoury
Adapted from Australian Cusine
Ingredients
- 4 large capsicums (bell peppers), tops cut off and seeds removed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g lamb mince (ground lamb)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 cup cooked rice
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 cup tomato passata
- 1/2 cup grated mozzarella cheese
Method
- Preheat the oven to 200°C (180°C fan-forced).
- Place the pumpkin cubes on a baking tray, drizzle with half the olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender.
- In a large bowl, whisk together the eggs and cream. Season with salt and pepper.
- Heat the remaining olive oil in a large ovenproof frying pan over medium heat. Add the roasted pumpkin and baby spinach, cooking until the spinach wilts.
- Pour the egg mixture over the vegetables in the pan. Arrange the Brie slices on top.
- Cook on the stovetop for 5 minutes, then transfer to the oven and bake for 15-20 minutes or until set and golden.
- Let cool slightly before slicing and serving.
3. Spiced Lamb and Stuffed Capsicum
20 min
45 min
4 pers
Savoury
Middle Eastern Inspired
Ingredients
- 4 large capsicums, tops cut off and seeds removed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g lamb mince (ground lamb)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 cup cooked rice
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 cup tomato passata
- 1/2 cup grated mozzarella cheese
Method
- Preheat the oven to 180°C (160°C fan-forced).
- Heat olive oil in a frying pan over medium heat. Sauté the onion and garlic until softened.
- Add the lamb mince and cook until browned. Stir in the cumin, coriander, and cinnamon.
- Mix in the cooked rice and parsley. Season with salt and pepper.
- Stuff the capsicums with the lamb mixture and place them in a baking dish.
- Pour the tomato passata over the capsicums and sprinkle with mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the capsicums are tender and the cheese is golden.
4. Mint-Infused Berry Breakfast Bowl
10 min
None
2 pers
Sweet
Fusion of Mediterranean & Australian
Ingredients
- 1 cup mixed berries (e.g., strawberries, blueberries, raspberries)
- 1 tablespoon fresh mint leaves, finely chopped
Method
- In a medium bowl, combine the mixed berries and chopped fresh mint leaves. Gently toss to mix the flavors.
- In serving bowls, add a base of Greek yogurt.
- Spoon the berry and mint mixture over the yogurt.
- Sprinkle oven-baked granola on top for added crunch.
- Drizzle with honey if desired.
- Serve immediately.
5. Keto Green Smoothie
5min
None
2 pers
Beverage
Modern Ketogenic Diet
Ingredients
- 1 cup fresh baby spinach leaves
- 1/2 cup fresh kale leaves, stems removed
- 1/2 medium avocado, peeled and pitted
- 1/2 cup cucumber, peeled and chopped
- 1 tablespoon fresh mint leaves
- 1 cup unsweetened almond milk
- 1 tablespoon chia seeds (optional, for added fiber)
- A few ice cubes
- Stevia or monk fruit sweetener, to taste (optional)
Method
- Place the baby spinach, unsweetened almond milk, frozen strawberries, frozen avocado chunks, hemp seeds, and monk fruit extract (if using) into a blender.
- Blend until smooth and creamy.
- Pour into glasses and serve immediately.
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