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8 Baby beetroot ,½ Cup uncooked quinoa,Moro Italian Glaze,1/3 Cup Moro Primero Extra Virgin Olive Oil,150g Pepita seeds,1/2 Cup goats cheese,150g Spinach leaves,150g Rocket leaves
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Italian Glaze, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
1cup Milk,1 tablespoon Moro Unfiltered & Organic Apple Cider Vinegar,1 cup Plain flour, sifted,1 tablespoon Baking powder,1 teaspoon Ground cinnamon,1 teaspoon Ground nutmeg,½ teaspoon Salt,1 teaspoon Vanilla essence,1 Egg,2 tablespoons Unsalted butter, melted,Caramelised Apple Sauce,40g Butter,2 Red apples cored, cut into wedges,1/4 cup, Firmly packed brown sugar,1/3 cup Thickened cream,Serve with extra maple syrup if desired
In a small bowl, combine the milk and vinegar, allow to sit for 10 minutes to sour to make buttermilk. Sift together the flour, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Whisk together the vanilla, buttermilk and egg in a separate bowl. Stir wet ingredients into dry ingredients until batter is just combined (some lumps are fine). Fold in the melted butter and let the batter stand at room temperature. Heat a large frying pan over medium heat and coat with cooking spray. Pour a small amount of batter in the pan and let cook until bubbles form on the centre on the pancake. Flip the pancake and cook until cooked through and it’s golden brown. Continue this process for all the pancakes until all the batter is used up. To make the caramelised apple: melt the butter in a frying pan over medium heat. Add apple and cook until golden. Add sugar and cream and cook, stirring, for 1-2 minutes or until sauce thickens and apple is tender. Place apples on top of pancakes and serve immediately.
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
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.
4 Extra large tomatoes,1 tbsp Moro Delicado Light Taste Olive Oil,1 Chilli, deseeded, chopped,2 Garlic cloves, finely chopped,1 Chorizo sausage diced,300ml Tomato juice,Pinch of salt and pepper,4 Large eggs free range,2 Slices jamon Serrano, torn,2 tbsp Grated manchego cheese,Sourdough bread, to serve,Tomato Salad,1 Punnet yellow teardrop tomatoes, halved,1 Punnet cherry tomatoes, halved,1 Black Russian tomato, quartered,¼ Bunch mint, leaves picked,¼ Bunch basil leaves picked,1 tbsp Moro Primero Extra Virgin Olive Oil,Lemon Vinaigrette,100ml Freshly squeezed lemon juice,3tsp Freshly squeezed lime juice,Pinch of sugar,Salt and pepper, to taste,200ml Moro Tradicional Olive Oil
Preheat oven to 180 degrees C (350 degrees F). Cut the tops and bottoms off the tomatoes to stop them from tipping over, and put the tops to one side. Scoop out and discard the pulp and seeds. Place tomato shells on an oven tray lined with baking paper.
Heat Moro Delicado Light Taste Olive Oil in a medium saucepan. Cook chilli, garlic and chorizo until golden. Stir in the tomato juice and cook for about 5 minutes or until thickened. Season with salt and pepper, and place in a jug for easy pouring. Spoon the hot mixture into the tomato shells, leaving room for the eggs. Crack an egg into each one and replace the tomato tops.
Cook in the oven for about 15 minutes or until tomato is tender and egg is set. Remove tops and sprinkle with jamon and cheese.
Meanwhile, to make tomato salad, combine all ingredients in a large bowl, and season with salt and pepper. To dress the salad, use lemon vinaigrette – put all ingredients, except salt and pepper, into a mixing bowl and whisk until emulsified. Taste and adjust seasoning to your own preference.
Arrange the dressed salad over serving plates and top it with baked tomato. Serve with sourdough for dipping!
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil,1 zucchini, cut into thick slices,1 Bunch baby asparagus, trimmed,200g Button mushrooms,1 Red capsicum, cut into 4, deseeded,2 Baby eggplants, cut lengthwise,Sea salt and freshly ground black pepper, to taste
Spray a char-grill pan or grill plate on the BBQ with Moro Pure Spray Primero Extra Virgin Olive Oil and heat.
Char-grill vegetables for 3-5 minutes on each side until grill marks appear and vegetables are tender, spraying with Moro Extra Virgin Olive Oil as required. Season with salt and pepper and serve with barbecued meats.
150g Ripe Brie,150g Blue cheese,2 Nectarines or peaches,Moro Pure Spray Primero Extra Light Olive Oil,Moro Moscato Glaze,Freshly ground black pepper, to taste,French bread or sourdough, for serving
Remove cheese from fridge one hour before serving to come to room temperature. Cut nectarines into fat wedges. Spray with a little Moro Primero Extra Light Olive Oil and char-grill or BBQ on cut surfaces until char lines appear. Arrange cheese on a board with a pile of nectarines drizzled generously with Moro Moscato Glaze and sprinkled with pepper. Serve with bread.
