Cinnamon and Wattleseed Porridge

 I use Outback Pride products, and love the Australian Wild Fruits,  and it was great to see them featured on Landline recently, here is the latest recipe from the Season with Saltbush blog

This is totally one of my new favourite breakfasts! I make it without any sugar, you can always sprinkle some over the top if it feels like it's missing :) It could also be a yummy dessert. I go pretty heavy on the cinnamon, it's one of my favourite ingredients, so if you prefer a milder porridge I'd recommend increasing the oats to 1 cup and the milk to 2 cups for the same quantity of spices.

Chicken and Desert Flakes Burgers

Taken from a great blog called Season with Saltbush
Ingredients

500g chicken mince
1 egg
1 garlic clove, crushed
Small or 1/2 brown onion, diced
1 cup breadcrumbs
1.5 tbsp Outback Pride Desert Flakes
1 tbsp extra virgin olive oil

Method

1. Combine all ingredients in a bowl. Preheat olive oil in a large frying pan over medium-high heat.

2. Shape into patties and fry lightly over low-medium heat and then increase to medium-high heat once halfway through cooking.

3. Serve on turkish bread with green leaves and top with mayonnaise.

Warm pumpkin, lentil and desert flakes salad

From Season with Saltbush
Ingredients

1/4 medium butternut pumpkin, seeded & cubed

2 tablespoons Outback Pride Desert Flakes

1 tablespoon extra virgin olive oil

1 400g tin lentils, rinsed & drained well

100gm goat’s cheese or Persian Fetta

Mixed lettuce leaves

1 tablespoon pepitas

Method

1. Steam or microwave pumpkin until lightly cooked.

2. Heat oil over medium heat in a non-stick frypan. When hot, add pumpkin and Outback Pride Desert Flakes, tossing occasionally until browned on edges.

3. Place washed mixed leaves in a salad bowl and add pumpkin. Throw in the drained lentils and
goat’s cheese or fetta. Toss gently so that the cheese melts slightly and creates a dressing.

4. Scatter the pepitas (pumpkin seeds) over to
serve.

Serves 3-4.

Desert Flakes Roast Vegetables

Found a great new blog that has recipes using Australian native foods in everyday cooking. I have put a link in my blog list and so hope that Danielle does not mind me posting one of her delicious recipes.

Ingredients


3 cups roasting vegetables, cut into even pieces (keep in mind cooking times when chopping veg to cook all together - for instance, cut carrots fairly long to accompany small-medium chopped potatoes).
1/4 cup extra virgin olive oil
1 tablespoon Outback Pride Desert Flakes
Salt and freshly cracked pepper, to taste

Method

Preheat oven to 200 degrees celsius, with roasting pan inside.

Toss vegetables in the olive oil and Desert Flakes to combine. Add to the hot roasting pan and reduce oven to 180 degrees. Sprinkle pepper and salt over the top.
Roast for approximately 45 minutes.