1/2 Butternut pumpkin (with seeds), 8 Chinese eggplants, cut in half , A handful of flowering Rosemary , Moro Frutal Extra virgin Olive Oil , Moro Fig Vincotto , Salt & Pepper to taste
Place chopped veggies and rosemary into baking tray and cover generously with Moro Frutal Extra Virgin Olive Oil and Moro Fig Vincotto.
Season with salt and pepper and cook at 150 degrees for 2 hours, turning veggies half way through.
The trick here is to cook the vegetables slow and low, allowing them to gently marinate and caramelise in the gorgeous Fig Vincotto.
Thanks to Lucy Giardina @littlebirdie.bleu for this great recipe. For more inspiration visit: Instagram @littlebirdie.bleu
2 Tablespoons butter, 2 Cloves garlic, crushed, 1 Tablespoon freshly chopped parsley, 6 Large Portobello Mushrooms (Remove stems and dry thoroughly) , Moro Classic Vincotto , 6 Fresh mozzarella cheese balls, 1 Cup cherry tomatoes, Fresh basil to garnish
Preheat oven to grill settings to a high heat. Line a baking tray with baking paper.
Combine butter, garlic and parsley together in a microwave safe bowl, and melt until butter is fully melted.
Brush the bottoms of each mushroom and place them on the lined baking tray, buttered side down.
Brush the insides of each mushroom with the melted butter.
Fill each mushroom with the mozzarella slices and tomato slices, and grill until cheese has melted and golden in colour (about 8 minutes). Place baking tray on the middle rack.
To serve, top with the fresh basil, drizzle with Moro Classic Vincotto and sprinkle with salt and pepper to taste.
3 Tomatoes, diced, 1 Red capsicum, diced, Handful of capers, 1 Garlic clover, chopped, Parsley, Moro Primero Extra Virgin Olive Oil, Sfilatino or other Italian crusty bread, 1/2 cup Buffalo mozzarella, Moro Balsamic Vinegar, to taste (optional)
Slice and toast Sfilatino. In a small pot, slightly fry off garlic, capers and red capsicum. Set aside and let infuse for 15 minutes. Combine ingredients together in a bowl with parsley and season to taste. Top the toasted bread and add mozzarella.
700g Baby potatoes, halved, 3 tablespoons Moro Primero Extra Virgin Olive Oil, 1 teaspoon Fresh thyme, 200g Green peas, cooked, 250g Baby spinach or mixed leaves, 4 Red radishes, sliced, 2 Spring onions, chopped, 1 Small handful of dill, Salad Dressing, 2 – 3 tablespoons of Moro Sherry Vinegar, 6 tablespoons of Moro Extra Virgin Olive Oil, 1 teaspoon Dijon mustard, 1 tablespoon Lemon juice, 1 tablespoon Honey
Preheat oven to 180C. Place potatoes on a baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25 – 30 minutes until slightly golden and crisp. Allow to cool. Combine salad greens, peas, spring onions and potatoes in a large bowl. Sprinkle with dill. To make the salad dressing, combine Moro Sherry Vinegar , Moro Extra Virgin Olive Oil, honey, mustard and lemon juice and whisk gently. Pour over the salad and toss gently. Salt and pepper to season
½ Baguette, cut into thin slices, Moro Garlic Infusion, for drizzling, Sea salt and freshly ground black pepper, to taste, 100g Goat’s cheese, 200g Rocket leaves, 8 Slices prosciutto, 2 Peaches, cut into wedges, 2 tablespoons Toasted pine nuts
Place baguette slices on an oven tray and drizzle with Moro Garlic Infusion and sprinkle with sea salt on both sides. Grill on both sides until toasted. Allow to cool and spread with goat’s cheese. Place rocket on a large platter or individual plates and arrange prosciutto and peach wedges on top. Drizzle with Moro Garlic Infusion and Moro Gourmet Italian Glaze and top with goat’s cheese croutes. Sprinkle with pine nuts and pepper.
1 Baby fennel, cut into quarters, 1 Bunch Dutch carrots, scrubbed and trimmed, 1 Red capsicum, deseeded and cut into thick strips, 1 Bunch baby beetroot, scrubbed, trimmed and halved, 1/3 cup Moro Pure Spray Garlic Extra Virgin Olive Oil or Moro Pure Spray Primero Extra Virgin Olive Oil, sea salt and freshly ground black pepper, to taste, 100g feta cheese, crumbled, fresh dill, parsley or basil, for garnish
Arrange vegetables on an oven tray. Spray Moro Pure Spray Garlic Extra Virgin Olive Oil, tossing the vegetables to coat well. Season to taste. Roast at 200°C for 45 minutes until golden. If the vegetables need extra browning grill them for the last 5 minutes of cooking time. Transfer to a serving platter, top with feta cheese, drizzle with a little Moro Primero Extra Virgin Olive Oil and sprinkle with fresh dill.
2 Zucchini, cut lengthwise into thin slices, 1 Punnet cherry tomatoes, 4 Cloves garlic, smashed, ½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 4 x 4 Chop lamb racks, cut into double chops, 2 cups Frozen peas, thawed, 2 x 125g Balls buffalo mozzarella, ½ Bunch basil leaves
Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.
1 Medium size eggplant, diced, 1 Punnet cherry tomato, cut in half, 1cup Green pitted olives, sliced, ½ Red onion, diced, 2 tablespoons Fresh basil, Salt & pepper, to season, Moro Primero Extra Virgin Olive Oil, 250g Haloumi, sliced, 1 Loaf sourdough bread, cut into 1cm pieces
1. In a hot frying pan, add a drizzle of Moro extra virgin olive oil and cook the eggplant
for 5-8 minutes or until the eggplant is soft. Allow the eggplant to cool down.
2. In a small bowl, add the cherry tomatoes, green olives and red onion, season with
salt and pepper and 1 tablespoon of Moro Primero Extra Virgin Olive Oil.
3. In a separate frying pan on high heat, add the haloumi slices and fry on each side till
4. Toast the sourdough slices.
5. To serve add the haloumi onto the sourdough with 2 tablespoons of eggplant. Then
top with the tomato mix. Add some fresh basil leaves.
6. To finish drizzle with Moro extra virgin olive oil.
If you’re having friends over for dinner, this is the perfect entrée. Enjoy with a glass of Pinot
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil, You can use any of the below vegetables, Beetroot, Carrot, Sweet potato, Eggplant with garlic, Spicy kale
Veggie chippies are great way to add more flavour and nutrients to your eating. And I love making these for family and friends. They’re full of colour and they’re so fun to share with the people you love most! It’s as simple as finely cutting the ingredients up, laying them out on a baking tray and roasting them with your favourite spices. I love to use chilli, lime juice, coriander seeds and sometimes I’m in the mood for fennel seeds, but it’s totally up to you. You can just go for a simple rock salt and pepper combo. Then just give a generous spray of Moro Pure Spray Primero Extra Virgin Olive Oil.
The cooking time depends on the size of your batch and the thickness of your chippies. I cut them super fine and they only take 10-15 mins. Give them a whirl, they make a great addition to dips, a side to meals and even add that little bit of extra crunch to a salad!
2 cups Rinsed quinoa, 4 cups Water, Pinch salt, 1 cup Raw almonds, roughly chopped, 1 Large grated beetroot (raw), 1 Large grated carrot, ½ cup Goji berries, 1 bunch Rocket, 1 Fresh pomegranate, 3 Tblsp Moro Primero Extra Virgin Olive Oil, 1 Tblsp Moro Aged Balsamic Vinegar, Juice and zest of 1 lemon, Salt and pepper to taste, A few fresh mint sprigs
Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat. When it’s ready the quinoa will grow double in size and it will look like it has sprouted little tails. Take it off the heat and add the beetroot and carrot. Mix it through the quinoa, the heat from the quinoa will start to heat the beetroot and carrot, then add the rocket, almonds and goji berries and mix well.
Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too. In a little bowl, whisk the olive oil, balsamic vinegar, lemon juice and zest, season the dressing with salt and pepper and pour over the salad.
Top the salad with a few fresh springs of mint.