This month’s theme: Once-a-month shopping

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Once-a-month shopping workshop

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August Recipes


Apple and date breakfast bars

prep 10 min : serves 1

    • 1 ½ cups rolled oats
    • ¼ cup wholemeal flour (or buckwheat)
    • ½ cup dates, chopped
    • ¼ cup sultanas
    • ½ cup walnuts – processed to chop them up finely
    • ½ tsp sea salt
    • ¼ cup freshly-squeezed orange juice
    • ¾ cup grated apple (skin on)
    • ¾ cup grated pear (skin on)
    1. Pre-heat the oven to 160C(320F) fan-forced and grease and line a 20cm square baking tin.
    2. Line a separate baking tray with baking paper.
    3. Combine all the ingredients in a large bowl.
    4. Tip the mixture into the tin and spread out with a spatula then press firmly on top to compact the mixture.
    5. Bake for 25-30 minutes or until browned.
    6. As soon as you can without burning yourself, take the slab out of the tin and cut into 16 bars.
    7. Place the bars on the baking tray leaving a little gap between each one and bake for a further 15 minutes.
    8. Transfer to a wire rack to cool completely.


Bars will keep for 3-4 days in an air-tight container in the fridge or can be frozen (I just threw them in a zip-lock bag).


PrintThai sesame meatballs

prep 20 min : cook 20 min : serves 36

  • 250g (0.5lb) pork mince
  • 250g (0.5lb) beef mince
  • 3 garlic cloves, crushed
  • 2 green shallots, thinly sliced (I forgot to get these so used chopped chives instead)
  • 4 tsp sesame oil
  • 4 tbsp hoisin sauce
  • 2 tsp fresh ginger, minced
  • ½ cup (or more) sesame seeds for rolling
  1. Line a baking tray with baking paper and preheat the oven to 180C fan-forced.
  2. Place all the ingredients in a bowl and mix well (I just threw it all in the Thermomix and whizzed it on speed 5 for a few seconds).
  3. Pour the sesame seeds into a shallow bowl.
  4. Using about a heaped teaspoon of mixture at a time, roll it into balls then roll each one in sesame seeds and place on the lined baking tray.
  5. Cook the meatballs for 15-20 minutes or until cooked through.


I served mine over hokkein noodles cooked with some chopped veges and tossed with sesame oil and soy sauce but they can be served as party meatballs with a sweet chili dipping sauce.



Mince wellington

prep 20 min : cook 40 min : serves 6


  • 2 tsp oil
  • 2 medium brown onions finely chopped
  • 4 cloves of garlic, finely chopped (I used minced garlic from the jar)
  • 200g (7oz) button mushrooms, sliced
  • 500g (18oz) lean beef mince
  • ½ cup soft fresh breadcrumbs (I used oats as I was out of breadcrumbs and too lazy to make some)
  • 1 egg, lightly beaten
  • ½ cup chopped flat-leaf parsley
  • 2 tbsp dijon mustard
  • 1 tsp dried oregano leaves
  • 1½ sheets frozen low-fat puff pastry
  • 1 tbs low fat milk
  • steamed veges (or salad) to serve
  1. Heat the oil and saute the onions until soft then add the garlic and stir until fragrant. Remove from the pan.
  2. Cook the mushrooms and remaining garlic until the liquid evaporates. The recipe says 10 minutes but mine took about 15.
  3. Pre-heat your oven to 200C/180C (390F/360F) fan-forced and line a baking tray with baking paper. A trick I learned a little while ago is to put a sheet of alfoil under your baking paper. This eliminates having to clean the tray.
  4. Combine mince, onion mix, breadcrumbs, egg, parsley, half the mustard and oregano and season with salt and pepper.
  5. Lay out a single sheet of pastry and spread the remaining mustard in the middle of the sheet. Spread the mushroom on top of the mustard then shape your mince into a loaf on top. Place the half sheet of pastry over the top then fold the sides up to enclose your filling, pressing the edges to seal.
  6. Carefully place the loaf (seam sides down) on the baking tray, score a few diagonal slits in the top to let out the steam, brush with milk and bake for about 40 minutes or until the pastry is golden and mince is cooked – that’s a bit of a guesstimate but mine was perfectly cooked in that time.
  7. Note – I would probably let the mushrooms cool a little before putting them in the pastry next time. They ‘melted’ the pastry and led to a near disaster when I moved it from the chopping board to the oven tray.
  8. Serve with a steamed veges and enjoy!

Gluten & dairy-free choc biscuits

prep 25 min : cook 10 : serves 30 biscuits


  • 20 dried pitted dates
  • 1 tsp vanilla extract
  • 10g (2tbsp) desiccated coconut
  • 390g (14oz) mixed nuts (I used walnuts, pecans, hazelnuts, brazil nuts and almonds)
  • 2 tsp ground cinnamon
  • Pinch of sea salt
  • 1 tbsp raw cacao (or use cocoa)
  1. Pre-heat the oven to 160C(320F) fan-forced and line a baking tray with baking paper.
  2. Place the dates in a heat-proof bowl and cover with hot water then leave to soak for 15 minutes.
  3. Drain the dates well then place them in the bowl of a food processor or thermomix.
  4. Add the vanilla and process until the dates are all chopped up.
  5. Add the coconut, nuts, cinnamon, salt and cacao and process just until the mixture comes together.
  6. Using a heaped teaspoon of mixture at a time, roll into balls then flatten slightly and place on the tray leaving 1-2cm between each one.
  7. Bake for 10 minutes and then leave to cool completely on the tray (out of the oven).
  8. Store in an airtight container.

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