In this edition of lovetatura, we’ve featured some delicious winter warmer recipes sourced from Dairy Australia.
If you have a favourite recipe you’d like to share, we’d love to hear from you.
Your dish could be featured in the next edition.
Email us at editor@lovethegv.au
Creamy Carrot and Coriander Soup with Parmesan Toasts
Ingredients
1 tbsp olive oil
1 tsp ground cumin
1 small onion, chopped
500g carrots, chopped
1 cup vegetable stock
1 cup milk
2 tbsp finely chopped coriander
½ cup natural yoghurt
2 slices sourdough bread
2 tbsp grated parmesan cheese
2 tbsp grated cheddar cheese
Method
Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.
Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt.
Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve warm with soup.
Gluten Free Rhubarb, Ricotta and Coconut Crumble
Ingredients
1 bunch rhubarb, trimmed and chopped into 3cm lengths
1 cup frozen raspberries
Zest and juice of 1 orange
¼ cup (55g) brown sugar
400g (1⅔ cup) fresh ricotta
⅓ cup (45g) chopped pistachio nuts
1 cup (80g) desiccated coconut
⅓ cup (55g) caster sugar
Toasted coconut flakes to serve
Method
Preheat oven to 180°C (160°C fan forced). Place rhubarb and raspberries in the base of a 26cm round baking dish, then sprinkle over brown sugar, orange zest and juice.
Combine ricotta, pistachios, coconut and caster sugar in a medium bowl. Spoon over fruit.
Cover in foil and bake for 30 minutes, remove foil and cook for a further 30 minutes or until topping is golden brown and rhubarb is cooked.