Love from Marjorie

14/08/2023

Next time you buy a whole cauliflower, serve it whole on something creamy and delicious underneath.
It's a yummy vege side that's also easy to prepare 👌

WHOLE HARISSA BAKED CAULI WITH TAHINI YOGHURT, SEEDS & HERBS

INGREDIENTS
Whole cauliflower head
PASTE
4 tbs harrisa paste - I like Sabato brand
3 tbs tomato paste
3 tbs EVO
1.5 tsp ground cumin
Salt & pepper to taste
TAHINI YOGHURT
2.5 cups low fat quality Greek yogurt (I use cyclops brand with the purple label. It's SO yummy)
1/2 cup tahini
Juice and zest half large lemon
3/4 tsp salt

Toasted mixed seeds - slow toast in a dry fry pan until they start to pop
Handful chopped parsley & coriander

METHOD
- Oven to 180 fan bake
- Trim all the leaves off the cauliflower and cut the stalk so that it fits flat in your pot. -Turn the cauliflower upside down and carefully stab a criss cross in the stalk about 2 cms deep. This allows the stalk to cook properly while steaming.

- Grab a pot large enough to fit the whole cauliflower head in with the lid on and add 1 cm water to the bottom and then the cauliflower. Put the lid on and turn on the heat. Once water is boiling, turn it down to a simmer and simmer for approx 15 minutes or until the cauliflower is tender when pierced with a knife. This will depend on size of the cauliflower head.
Remove from pot and set aside in a baking dish.
- While cauli is steaming, mix all the paste ingredients together and when it's cool enough to handle, cover it with the paste. Making sure you rub it into all the nooks and crannies. Hands are great utensils for this job.
- Place in the oven and bake for 20 - 30 mins or until the paste is starting to deepen in colour.

While cauliflower is baking, mix all your tahini yoghurt ingredients together and plonk onto a serving plate or dish, smearing all around and leaving a dip in the middle for your cauliflower.
- Place your cauliflower on top of the yoghurt and sprinkle generously with herbs and seeds
- Cut into wedges when serving.

You can top your cauliflower with any paste combination before baking. Get creative. E.G - Indian spices are great & you can serve this on top of a curried yogurt with tamarind chutney stirred through 👌

28/06/2023

Some of our Marj customers were really anti tofu until they met us. It's not about the tofu but how you treat it that makes it super tasty. This was a firm favorite amoung a lot of you 😊

* STICKY SRIRACHA TOFU * serves approx 3 - 4

300gm block tofu - firm style
Cornflour
2 tabs olive oil - more if needed

Sriracha sauce
6 tabs soy sauce or tamari if GF.
4 tabs sriracha (half the amount if kids are having it too - add more separately for adults after cooking)
3 tabs runny honey
2 tabs mirin or rice wine vinegar if GF

*Cut your tofu into your desired size and dredge fully in cornflour- dusting off excess
* Heat oil in a frying pan over a medium
* Once hot add your tofu, making sure the pan isn't crowded by doing it in 2 batches. Turn until all sides are crispy and very lightly golden. Transfer to a plate.
*Wipe out pan then add your sauce. Once it is bubbling, tip all your tofu back into it and cook for a few minutes on low or until it's reduced, sticky and your tofu is nice and coated.

Fave ways to enjoy.....

* The Marj way - ontop of warm brown rice with cubed roast pumkin and wilted spinach tossed through. Top with chopped roasted peanuts, coriander, and drizzled with a dressing made with 1/4 cup quality mayo mixed with 2 tabs water, 2 tsp sesame oil and fresh lime juice to taste.

* Bao buns - slice the tofu into 1/2 - 1cm thick slices down the length of the block before dredging in the cornflour so you have the right size for the bao buns and cook as usual. Add to your bao - finely shredded red cabbage and carrot, spring onions, coriander, kewpie mayo and extra sriracha if you like. If GF then cos lettuce leaves make a great lowcarb bao alternative.

*Tofu salad - plonk your tofu ontop of green leaves, mung bean sprouts and cubed roast orange kumara and top with toasted seeds and a creamy herby dressing - blend until smooth - 3 tabs quality mayo with 1/2 cup Greek yoghurt, generous handful of both coriander and parsley, juice of 1/2 lemon and salt n pepper to taste.
You can thin this out to your desired consistency by shaking up your dressing in a jar with a few tablespoons of cold water - adding one at a time.

22/06/2023

Haven't posted anything for ages 😬 so thought I'd get back on the horse with a family favorite brekky-on-the-go recipe. It's super nutritious and easy 😊

*BAKED BLUEBRRRY AND BANANA OATS *

- oven to 180
- grease and line a large brownie tin. I use one that is 26 x 40cm so it makes bulk but feel free to half the amounts and use a normal size rectangle slice tin.

STEP 1
1.5 cups dried dates
2/3rds cup good quality smooth peanut butter or sunflower butter if nut-free
2 tsp vanilla
2 cups just boiled water
- Soak all of the above for 15 mins (do STEP 2 while it soaking) then puree everything in a blender until smooth. Set aside.

STEP 2
To a small bowl add 4 tabs flaxmeal and 8 tabs water and stir. Set aside for 10 min. This is your egg-free binder. You can sub in 4 eggs but flaxmeal is a great source of added fibre and gives the oats a better texture.

STEP 3
3 large ripe bananas
6 cups rolled oats - I like to use half whole grain oats and half rolled for texture
1 3/4 plant milk (or milk of choice)
1/2 tsp salt
2 tsp cinnamon
2 tsp baking powder

- mash bananas in the bottom of a large mixing bowl, add rest of STEP 3 ingredients and stir.
- stir flaxmeal slurry and add to mixture along with date mixture. Mix until incorporated.
- Pour into baking tin and smooth the top
- Top with a few big handful of frozen blueberries.
- bake for approx 35mins or until set.
- Once cool, slice into portions and keep in the fridge for quick breakfast for the family or freeze for later.

You can up the protein level of this yummy brekky by dolloping some sugar- free Greek yoghurt ontop. Our fave is Cyclops Authentic Greek in the purple tub. High protein and low in fat but uber thick and creamy 🤩

05/05/2023

As promised - our ginger loaf recipe!

Ingredients.

2 cups plain flour
1 cup brown sugar
360 gms golden syrup
225 gms butter
2 Eggs
1 cup milk
1 tsp baking powder
1 tsp baking soda
2 Tbs ground ginger
1 tsp Cinnamon
1/ 2 tsp mixed spice
1/ 2 tsp ground Nutmeg

Method.
- oven to 160 regular bake
- grease and fully line a large loaf tin making sure baking paper comes up at least 1cm past top of tin on all sides. Our tins are 13cm x 23cm x 7cm deep. Make sure yours isn't any less then this!

- gently melt together butter and golden syrup on the stove and set aside
- add all dry ingredients together in a bowl and combine well
- whisk milk into butter and golden syrup then whisk in eggs. Pour this into dry ingredients.
- whisk together until fully smooth then pour into tin.

- bake in oven for approx 1 hr or until skewer inserted into loaf comes out clean. Check at 45mins and pop a baking paper hat ontop if loaf browning too much. I normally check our loaves every 5 mins for the last 10 mins to make sure they cook to perfection.

THIS NEXT STEP IS WHERE THE MAGIC HAPPENS SO FOLLOW EXACTLY!
- once cooked, take out of oven and leave in tin for 30 minutes. No more, no less.
- at 30 mins lift loaf out with the baking paper and wrap fully again in more baking paper THEN fully in glad wrap. Yes, the loaf is HOT. Ignore that and wrap that puppy up.
Leave over night for it to develop into that steamy moist magestic loaf you have all come to love.

Enjoy Marjerinos ❤️

03/04/2023

This morrocan inspired salad was SO yummy today. Esp with the edition of spiced FR chicken 🤩 Sold out by 10.30!

14/03/2023

Our super tasty savory granola that heaps of you love is available to buy in tubs from Marj now. Yummy on everything!

21/02/2023

We ❤ galettes.

16/02/2023

🍌 cake. Cream cheese icing ❤️

12/02/2023

07/02/2023

Toasted vanilla muesli.
Serving this goodness during the warmer months with delish Greek yogurt and fresh or stewed fruit...depending on our mood.
Brekky on the go 🤙

03/02/2023

A number of you have asked for a non-story version of the recipe for Parmesan Shortbread, so here you go...

- Equal parts salted butter (room temp and cubed), plain flour and and finely grated parmesan. 100gms of each will yield 20 - 30 biscuits depending on size.

- Place all ingredients into food processor (and extras like rosemary / toasted seeds like cumin or fennel if using) and blend until it comes together into a loose dough

- Tip onto lightly floured bench, knead so it comes together into a smooth dough and divide in half or quarters and roll into logs.

- Refridgerate to firm up

- Slice into rounds approx 5mm thick and put on lined tray

- Bake in 175c oven for 9-13mins depending on size of biscuits.

Great with drinks.
Fennel seeds, lemon zest & chilli flakes a fave combo 👌

30/01/2023

Praying for some sunshine to dry out this super soaked super city 🙏

19/12/2022

Twist on a classic Greek salad with Sumac, fennel seeds, toasted almonds and chilli flakes 👌

04/12/2022

Whole loaves of this famous ginger loaf will be available to order next week.
Freezes really well.
Great by itself, slathered with butter or a wedge of blue cheese plonked ontop 😍

01/12/2022

❤️

26/11/2022

Food + friends + love = 👌
So nice to part of our lovely customers 50th wedding anniversary celebration ❤️
As in love today as they were 50 yrs ago

24/11/2022

See you lovelies tomorrow ❤️

22/11/2022

I dont know about you all but when my family ask what's for dinner and I mention that mince is involved it's like I've told them school is cancelled forever.

I've been asked a few times lately (is there something in the water?) by Marj regulars what I'm making for dinner.

Having a background in nutrition and naturopathy often sway my choices but also low stress time savers equally do too!

Here's my number 1 rule.....
ALWAYS double the mince amount and hide half away from the ganets for later use. That way you have a mince related dinner later in the week OR freeze it for the following week.
Tonight its spag bolognese with slaw.
Saturday night I'll add some lentils to the rest of it and make loaded hassle back potatoes with salad.
Number 2 rule......
Try and plan meals for the whole week.
Number 3 rule......
Make every Sunday night dedicated to either eggs or toasties because it's Sunday and the week is looming so it's nice to relax a bit and get the hell out of the kitchen.

17/11/2022

Simple. Yummmm ❤️
Marj's spiced sourdough donuts

15/11/2022

Lunch today. Who doesn't love a simple caeser 👌

13/11/2022

Lunch today

31/10/2022

This lunch box was a sell out today.
Full of goodness and flavour 👌
Black rice. Roast veg. Spinach. Asparagus. Avo. Feta. Toasted seed. Parsley & mint dressing.

16/10/2022

🎄 Taking orders for Christmas cakes 🎄

Love from Marjorie Christmas cakes have quite the rep ❤️
We made 120 last year and some of those were from people who orderd a cake, ate it all as it was so darn delicious, and had to order another one for ACTUAL Christmas. We get it. It's been a family recipe since the 60's and is GOOD.
So if you like your christmas cake like you like your lovers - dark, rich and boozey - then this is the cake for you.

Two sizes available:
Cakes are UNGLAZED but see pic of ours from a former Christmas. Glazing is super easy and we are happy to give instructions when you order. You can also ask Aunty Google for decorating suggestions too 👌

10cm (450gms) $18
Perfect as gifts for clients, employees, teachers, or to demo alone in the hall cupboard with 2 litres of tea 👌

20cm (2 kg) $70
Great for gifts as well but also a perfect family size.

Cake will come wrapped in brown paper and tied with Christmas ribbon.

DM us or email with your order -
[email protected]

The sooner you order the better. The longer the cake has to sit and intensify in flavour the even more yummy it will be come Christmas (if it lasts that long).

We will make to order and pick up will be once cake/s are made.

Penel & Susannah xx

11/10/2022

Homemade marshmallows ❤️
Toasted coconut . Vanilla & rose

16/09/2022

We sold 2 carrot cakes today.
😁

13/09/2022

Today's lunch box.
Spiced free range chicken breast.
Slaw with a citrus olive oil dressing.
Tahini yoghurt & toasted seeds 👌

13/09/2022

Made this birthday cake for a friend on the weekend. Freaked out when she asked me for a numbers cake but was fully inspired by my clever friend Jaime from Jaimes Cupcakery.
No, we don't make these for orders but if you want a pretty number cake then hit Jaime up 😊