“This recipe takes a little effort but is well worth it. The onions are the star here and are best served with a simple barbequed steak and a salad.” Russell Qualischefski – Director
- 4 medium sized onions
- olive oil
- 2 cloves garlic, peeled and finely chopped
- 4 long and firm twigs of rosemary
- 8 tbls of cream
- 1/3 cup finely grated parmesan cheese
- 4 slices of prosciutto
Peel the onions (try to keep the root intake to keep the onions together) and boil in a saucepan of water for 15 mins or until slightly tender. Drain and allow them to cool slightly. Once they are cool enough to handle, cut the top 2.5cm from the onion and cut out the insides of the onion, making sure you leave enough of the outside of the onion so that it stands up.
Preheat the oven to 200 degrees. Finely chop the tops and insides of the onion. Remove the bottom leaves from the rosemary and finely chop them. Heat the olive oil in a frying pan and add the chopped onion and rosemary. Cook for a few minutes until the onion is soft. Turn the heat off and add the cream and cheese.
Wrap a piece of prosciutto around each onion and secure with the rosemary stems (use a knife to sharpen the tip to make it easier to insert). Place the onions on a baking tray and fill each with the chopped onion mixture. Bake in the oven for 25 minutes or until tender.
“Broccoli is surprisingly versatile. This recipe is a really tasty and a different way to enjoy your broccoli.” Troy Qualischefski – Director.
- 600g broccoli, cut into florets
- 1/3 cup (55g) whole almonds, lightly toasted
- 3/4 cup (60g) finely grated parmesan
- 1 garlic clove, crushed
- 1 cup flat-leaf parsley leaves
- Finely grated zest and juice of 1 lemon, plus wedges to serve
- 100ml extra virgin olive oil
Cook broccoli in boiling, salted water for 2-3 minutes until just tender, then drain and refresh in cold water. Place the broccoli and almonds in a food processor and process until well combined. Add cheese, garlic, parsley, zest, juice and 100ml oil and season with salt and pepper. Pulse to a coarse pesto.
Serve with pasta or as a accompaniment to fish or chicken.
“This is my Mum’s recipe and she made these regularly, especially when we bought the grandkids to visit. Whenever we make these we always think of her.” Glenda Qualischefski – Office Manager
- 2 oz butter, softened
- 2 oz sugar
- 1 egg
- 1 cup cooked, mashed and cooled pumpkin
- 1/2 cup milk
- 2 1/2 cups SR flour
Preheat overn to 200 degrees.
Cream the butter and sugar until light and fluffy. Add the egg, pumpkin, milk and sifted SR flour and mix until just combined.
Generously flour a large chopping board and turn out the dough. Sprinkle more flour on top and gently pat out the dough until it is approximately an inch thick. Dip a scone cutter in flour and cut out the scones. Place on a lined baking tray and brush with a little milk. Bake for 15 mins or until golden on top.
Serve warm with butter or butter and syrup.