Caponata with
Kurrajong Kitchens
Now that's Lavosh
Rosemary & Sea Salt
Lavosh Thins

Serves 6-8

1 tbs olive oil                       
1 anchovy fillet, chopped
1 large onion, finely diced       
2 large garlic cloves, crushed
1 eggplant, diced                 
2 red capsicums, cut into thin strips
2 celery stalks, diced              
1 tbs caster sugar
1/4 cup red wine vinegar        
2 tbs capers, rinsed, drained
1/3 cup kalamatta olives, pitted & roughly chopped
1/3 cup green olives, pitted & roughly
chopped
Salt and freshly ground black pepper
2 tbs roughly chopped flat-leaf parsley
Kurrajong Kitchens Rosemary & Sea
Salt Lavosh ThinsTM  

Directions:

1 Heat the oil in a frying pan over medium heat. Add the anchovy fillet and cook, stirring
for 2 minutes or until the anchovy dissolves. Add the onion and garlic and cook for a
further 3 minutes or until the onion is soft.
2 Add the eggplant and cook for 5 minutes or until it is light golden. Add the capsicum, celery, sugar, vinegar, capers and olives.
3 Reduce the heat and simmer for 8 -10 minutes or until the caponata thickens slightly
(There should still be a little juice in the bottom of the pan). Set aside to cool.
4 Just before serving, taste the caponata and season with salt and black pepper and
stir in the parsley.
5 Serve with Kurrajong Kitchens Rosemary & Sea Salt Lavosh Thins. 

Tzatziki Dip with
Kurrajong Kitchens
Now that's Lavosh
Caramelized Onion & Sea Salt
Lavosh Thins

Serves 6-8

500g Greek-style yoghurt
2 Lebanese cucumbers, grated
2 tbs chopped coriander leaves
2 tbs chopped mint leaves
1 small garlic clove, crushed
Salt and ground black pepper, to taste
Kurrajong Kitchens Caramelized Onion and
Sea Salt Lavosh ThinsTM to serve.

Directions:

1 Spoon the yoghurt into a sieve lined with a piece of muslin or clean chux cloth and place over a bowl. Cover and refrigerate for 2 hours to allow the excess water to drain.
2 Squeeze the excess moisture from the cucumbers.
3 Spoon the yoghurt into a bowl. Stir in the cucumber, coriander, mint and garlic. Season with salt and black pepper.
4 Cover and refrigerate for 1-2 hours to allow the flavours to blend.
5 Serve with Kurrajong Kitchens Caramelized Onion and Sea Salt Lavosh ThinsTM.

To make the balsamic dressing :
Combine the oil, vinegar and brown sugar in a saucepan over medium heat. Cook for 3-4 minutes to reduce slightly. Season with salt and black pepper. Pour into a serving dish and set aside to cool.

1 Thread the prosciutto, semi-dried tomatoes, basil and bocconcini alternatively onto small skewers. Place onto  Wholemeal & Malted Wheat snack Lavosh.

Minted Broad Bean dip with 
Kurrajong Kitchens
Now that's Lavosh
Dhukkah LavoshThins™

Serves 6-8

400g frozen broad beans, thawed
1tbs extra virgin olive oil
1/2 lemon, rind finely grated and juiced
1 garlic clove, crushed
2tbs pine nuts, toasted
1/3 cup sour cream
2tbs chopped mint
Salt & freshly ground black pepper, to taste
Kurrajong Kitchens Dhukkah Lavosh thins, to serve

1 Cook the broad beans in a saucepan of salted water for 1-2 minutes until bright green and tender. Drain and refresh the beans in a bowl of cold water, then drain well and pat dry with a paper towel. Remove the broad bean skin.
2 Place the broad beans, oil, lemon rind, 2 tsp lemon juice, garlic and the pine nuts in a food processor. Blend until smooth. Stir in the sour cream and mint. Season with salt and black pepper.
3 Refrigerate for 2 hours to allow flavours to blend.
4 Drizzle with oil, sprinkle with pepper and serve with Dhukkah Lavosh thins.

Herb labna with Kurrajong Kitchens
Now that's Lavosh
Wholemeal & Malted Wheat snack size

Serves 6-8

500g Greek-style yoghurt
1 bunch chives, finely chopped
2tbs thyme leaves, finely chopped
1 lemon rind, finely grated
Kurrajong Kitchens Wholemeal & Malted Wheat snack
Lavosh, to serve.
Extra virgin olive oil, to serve

1 Spoon the yoghurt into a sieve, lined with a clean, dry unused chux or piece of muslin. Fold the chux or muslin over the yoghurt and refrigerate for 24 hours to allow the excess liquid to drain and the yoghurt to thicken.
2 Combine the chives, thyme and lemon rind on a plate.
3 Remove the yoghurt from the chux or muslin and discard the liquid.
4 Drop walnut-sized amounts of yoghurt into the herbs and roll to coat.
5 Drizzle with oil and serve with Wholemeal & Malted Wheat snack Lavosh.