Recipes

Spice Chai Tea

This is an authentic and simple homemade spice mix and tea.
Perfect for breakfast or just when you want something warm, tasty and comforting.
By our resident Warragul Farmers Market Chef - Cindy

SPICE MIX - makes about 1.25 cups

INGREDIENTS:

  • 40g or 1/4 cup green cardamom whole pods

  • 3-4 cinnamon quills/sticks

  • 2 tbsp whole black peppercorns

  • 5-8 tsp whole cloves

  • 4 tsp whole fennel seeds

  • 2 tbsp ground ginger

  • 1/2 tbsp nutmeg

SPICE TEA /MASALA CHAI - for 2 people

INGREDIENTS:

  • 2 cups water

  • 15g good quality loose leaf black tea (Assam tea or Earlgrey)

  • 2 tsp spice mix

  • 240ml Gippsland Jersey full cream milk

  • BlueTree Honey to taste

METHOD - Spice Mix:

  1. Place all spices (except ground ginger) in a dry non-stick pan

  2. Heat over medium heat and keep moving the spices in the pan until fragrant. Time will depend on your stove and pan

  3. Remove the spices from the pan and place in a bowl

  4. In batches, process the spices in a spice blender until completely ground

  5. Place back into a jar, add the ground ginger and mix through

  6. Keep the spice mix in an airtight glass jar

METHOD - Masala Chai:

  1. Place the water, tea and spice mix in a medium sized saucepan

  2. Put the lid on and bring water to a boil

  3. Remove the lid and adjust the heat of your stove to allow the tea to simmer for 4-5 minutes

  4. Stir in the milk and increase the heat to allow the tea to come to a simmer again. Let simmer for 1 minute

  5. Strain the tea out of the liquid and discard

  6. Add honey to taste

  7. Serve immediately

  • Note: works well with non-dairy milk also.

Carrot Halwa

Brought to you by the Warragul Farmers Market resident Chef Cindy.

Estimated serves – 4 to 6 

Preparation and cooking time – 30 mins/1 hour 

This is a carrot sweet pudding which uses lots of spices and natural sweetness in it.  It compliments well with yoghurt and ice-cream.  Can be serve as a healthy breakfast meal or dessert.  Serve warm during cold days as the spices will gives your comfort, calming and warming feeling.

 INGREDIENTS:

  • 4 cups peeled and grated carrot. 

  • 4 cups full cream milk/coconut milk

  • 1 cup brown sugar/coconut sugar 

  • 7 cardamom pods – cracked and husk discarded 

  • 2 tablespoon Ghee 

  • 10 unsalted whole/chopped cashews/pistachios 

  • 10 unsalted chopped roasted almonds 

  • 2 tbsp golden raisins 

    METHOD:

  1. In a pan, add ghee and all the dry fruits, cardamom pods roast it for a minute. 

  2. Add grated carrot to the same pan.  Carrot needs to be cooked only for 2 to 3 mins until they turn soft. 

  3. Add 4 cups of milk. 

  4. Mix well and let the milk comes to a boil.  Stir in between so that milk does not get stuck and burn at the bottom of the pan. 

  5. Cook carrot and milk for 30 mins on low flame.  All the milk should be evaporated leaving behind thick milk solids (khoya). 

  6. Add 1 cup of sugar and mix it well with the milk. 

  7. Cook carrot for 30 mins on a low flame until all the milk evaporates. 

  8. Garnish it with dry fruits and serve it warm and it can be served cold as well. 

Curried Zucchini Soup

A warming and healthy winter soup. By the Warragul Farmers Market resident Chef Cindy.

INGREDIENTS:

  • 2 tablespoons coconut oil

  • 1 medium onion, coarsely chopped

  • 2 cloves garlic, coarsely chopped

  • 1 tablespoon ginger, peeled and grated or chopped

  • 1 jalapeño, seeded and chopped ( can also use green/red chilli)

  • 1.5 teaspoons sea salt

  • 2 teaspoons yellow curry powder

  • 2 pounds zucchini or yellow squash, about 4 medium cut into chunks

  • 4 cups chicken or vegetable stock

  • 1/4 cup cilantro- leaves and stems roughly chopped

  • 1/4 cup mint leaves, roughly chopped

 

METHOD:

In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.

Add the salt, zucchini and curry powder. Sauté a few minutes more.

Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.

Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)

Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.

 Garnish with coriander and mint.  Reheat to serve.

Curried Zucchini Soup

Apple Cinnamon Muffins

A wonderful sweet muffin recipe using local apples from our vendors. By our Warragul Farmers Market resident Chef - Cindy

INGREDIENTS:

  • 2 cups all-purpose flour

  • ½ cup granulated sugar

  • ¼ cups firmly packed light brown sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • Pinch of salt

  • ½ cups butter, melted and slightly cooled

  • 3 tablespoons sour cream

  • 3 tablespoons milk

  • 2 large eggs, lightly beaten

  • 1 ½ cups diced apples, about 1 medium apple or 2 small apples

  • ¾ cup all-purpose flour

 For toppings

  • ¾ cups all-purpose flour

  • 6 tablespoons firmly packed light brown sugar

  • ¼ teaspoon ground cinnamon

  • Pinch of salt

  • 3 tablespoons unsalted butter, melted

 

METHOD:

Preheat the oven to 180 deg. Line 12 standard muffin cups with paper liners or grease the unlined cups.

Prepare the topping

Whisk together the flour, brown sugar, cinnamon, and salt.

Add the melted butter and mix until the dry ingredients are moistened and the mixture forms crumbs.

Apple Cinnamon Muffins