november

Looking for a veggie midweek meal? Try our vegetarian celeriac steak recipe for a super easy low calorie meal for three

Celeriac steak with salsa verde

celeriac 1, peeled

unsalted butter 25 grams

vegetable oil 1 tbsp

garlic 2 cloves, bashed

thyme a few sprigs

white wine 100 milliliters

vegetable or chicken stock 150 milliliters

kale 100 grams

parsley

mint a small bunch, finely chopped

baby capers 1 tbsp, rinsed and finely chopped

Dijon mustard 1 tsp

red wine vinegar 1 tbsp

olive oil 3 tbsp

This epic vegetarian entertaining recipe is perfect for when the relatives descend on your home for the holidays. Using Jus-Rol croissant dough from the can reduces the faff and we've even included a video to help you on your way

Squash and ricotta croissant wreath

butternut squash 750 grams, sliced

sage a bunch, finely chopped

olive oil

nutmeg a grating

garlic 2 cloves, crushed

croissant dough 2 x 360 grams cartons

Check out our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup

Celeriac purée

vegetable oil ½ tbsp

(about 750 grams), peeled and cut into 2cm dice

double cream 150 milliliters

Check out our vibrant baked falafel recipe with beetroot. This easy veggie recipe is simple to make and ready in an hour

Baked beetroot falafels

bunch, stalks finely chopped, leaves picked

greek yogurt 3 tbsp

garlic ½ a clove, crushed

lemon ½, juiced

tomato

cucumber

red onion ½, finely chopped

cumin 2 tsp

baking powder ½ tsp

lemon 2 tsp of juice

plain flour 4 tbsp

sesame seeds 1 tbsp

spray oil

A treat in its own right, or perfect as a side to a sumptuous Sunday roast. It could even be an indulgent toast topper!

Buttered leeks with pangritata

leeks 3 large, washed

salted butter 80 grams

white breadcrumbs 50 grams

rosemary 1 sprig, leaves

thyme 1 sprig, leaves

hazelnuts 50 grams, finely chopped

olive oil 1 tbsp

garlic 1 clove, crushed

Try this show-stopping mango cheesecake tart for your next get-together. It’s a sweet way to impress guests. 

Mango and white chocolate cheesecake tart

white chocolate, finely chopped

pkt arnott’s butternut snap cookie

(60 grams) almond meal

unsalted butter, melted

(125 milliliters) thickened cream

(55 grams) caster sugar

cream cheese, softened

tsp lemon rind

coles australian free range eggs

lemon juice

passionfruit, halved

(55 grams) caster sugar, extra

lemon

mangoes, stoned, peeled, thinly sliced

https://youtube.googleapis.com/v/3ihSOICF64c

Start by preheating the oven to 150 degrees Celsius. Then grease and line a baking tray with baking paper. Place the white chocolate on the lined tray. Pop in the oven and bake for 10 minutes. Remove from the oven, stir and bake for a further 15 minutes or until golden brown. Next grease a 24 centimetre round tart tin with a removable base. Line the base with baking paper. Place the biscuits and almond meal in the food processor and process until finely crushed. 
Add the butter and process until smooth. Spoon the mixture into the prepared tin and use a straight-sided glass to spread and press the biscuit mixture evenly over the base and sides of the tin. Pop in the fridge for 30 minutes to chill. Meanwhile place the baked chocolate and cream in a saucepan over medium heat. Cook stirring for five minutes or until the chocolate melts and the mixture is smooth. Then place the sugar, cream cheese and lemon rind in a clean food processor and process until smooth. 
Add the eggs, lemon juice and the chocolate mixture and process until combined. Pour the mixture over the biscuit base and pop in the oven and bake for 30 minutes or until just set. Turn the oven off and leave the cheesecake in the oven to cool with the door ajar and place in the fridge for one hour to chill. While the cheesecake is chilling, place the passionfruit and extra sugar in a saucepan over medium heat. Bring to the boil and cook for one to two minutes or until the sugar dissolves. 
Then stir in the extra lemon juice and set aside to cool. Cut the cheeks of the mango off each side of the stone and use a large spoon to remove the flesh from the skin and cut into thin slices. Arrange the mango in a spiral pattern over the cheesecake then drizzle with the passion fruit mixture to finish. This stunning mango and white chocolate cheesecake tastes as good as it looks.


For a dinner that packs a punch, try this tender souvlaki lamb. It’s brought together with a spiced tomato salad and creamy garlic yoghurt.

Curtis’ souvlaki lamb with tomato and garlic yoghurt

garlic powder

onion powder

oregano

coles australian lamb leg steaks

red onion, halved, thinly sliced

tbs red wine vinegar

tsp cumin

mixed medley tomatoes, halved

basil leaves

parsley leaves

mint leaves

tbs extra virgin olive oil

(280 grams) natural yoghurt

garlic cloves, very thinly sliced

This leek fondue linguine recipe is vegetarian, quick and easy to make, but feels really comforting

Leek fondue linguine

large,

white wine 60 milliliters

crème fraîche 6 tbsp

linguine 400 grams

lemon ½

Make the most of beetroot in this earthy hummus recipe, ready in 10 minutes for a last-minute entertaining idea

Beetroot hummus

garlic clove

tahini 3 tbsp

lemon 1½, juiced

flatbreads and crackers to serve (optional)

Softened leeks and cheddar cheese come together in these golden fritters – serve with a watercress salad for an easy veggie dinner, or top with avocado for a weekend brunch

Leek fritters

unsalted butter 2 tbsp,

leeks 2, washed, halved lengthways and thinly sliced

eggs 3

mature cheddar 100 grams, grated

wholegrain mustard 1 tbsp

milk

shallot 1 long, finely chopped

red wine vinegar 2 tbsp

Dijon mustard 1

olive oil 2 tbsp

watercress 90 grams

Full of fresh flavours, Curtis’ chilli-lime barramundi recipe is a must-try. Complete with crisp fried shallots, it’s an easy but impressive dish.

Chilli-lime barramundi with herbs and fried shallots

(80 milliliters) lime juice

(60 milliliters) fish sauce

(55 grams) brown sugar

white onion, thinly sliced

green chilli, thinly sliced

red chilli, thinly sliced

3cm-piece ginger, thinly sliced

garlic cloves, thinly sliced

baby rocket leaves

vegetable oil, to shallow-fry

shallots, very thinly sliced

Try Curtis’ modern twist on prawn cocktails. His refreshing gazpacho version is the ultimate seafood appetiser.  

Curtis Stone’s gazpacho cocktail prawns 

grams-piece ciabatta bread, split

ripe truss tomatoes, coarsely chopped

red capsicum,

jalapeño chilli, seeded if desired, coarsely chopped

shallot,

garlic

(80 milliliters) extra virgin olive oil

(80 milliliters) lemon juice

celery

black tiger prawns, peeled

extra virgin olive oil, extra, to drizzle

https://youtube.googleapis.com/v/J0u616tU7Bs

I've got a perfect starter for you that's just ideal for Christmas lunch. It combines two of my favourite things - gazpacho, that delicious, chilled tomato soup, and prawns. I love Aussie prawns. It's a great way to celebrate Christmas and it's really easy to make. This is how you do it. You start off by toasting some ciabatta. So you just want to cut this and then stick it straight onto a grill. The reason I toast it is to get that beautiful sort of smoky toasted flavour. So a couple of slices. While that's toasting, I'm gonna throw everything into my blender. I've got some chopped truss tomatoes. Red capsicum. Some celery and some jalapeno. Shallots and garlic. A little lemon peel. Some lemon juice and some olive oil. So let's have a look at our bread. All I've done with the ciabatta is thrown it straight onto the grill. I didn't even put any oil. And you see that little toasty sort of caramelisation that you get there? It gives that beautiful smokiness, which I love. So once you've got a little caramelisation on your bread just like that, then I just break that into little pieces, just tear it up. So that's it. You stick your lid on and you blend. Once it's blended and it's nice and smooth, have a little taste. Ohh! It's such a nice combination of acidity, especially from the lemon juice, and also sweetness from the tomato. Be generous with the salt. Add a little bit of pepper as well. Once it's blended again, make sure you taste one more time ‘cause you can always adjust that seasoning. Now, it's important that you do two things - you gotta strain it because you want it to be nice and smooth and you've got to chill it. That goes in the fridge now. Once the gazpacho's had an hour or so in the fridge, you're ready to serve. It's that simple. I place the serving bowls in the freezer to make them really cold for that perfect hot Christmas Day. Pour about a third of a cup of gazpacho into each bowl. Place three prawns in each dish. Top with some extra celery, a quick drizzle of olive oil and a really simple, delicious Christmas entree is served.


This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan

Leek and parmesan risotto

butter 25 grams

spring onions 4, chopped

leeks 2, trimmed and finely chopped

garlic 2 cloves, sliced

arborio rice 150 grams

white wine a glass

vegetable or chicken stock 750 milliliters

Check out our risotto recipe with Jerusalem artichokes and chopped hazelnuts. This simple one-pot is an easy, midweek winter warmer recipe for the whole family

Jerusalem artichoke risotto

butter

onion 1, finely chopped

celery stick,

ristotto rice 350 grams

white wine 250 milliliters

chicken or vegetable stock 1.4 litres,

lemon 1,

grams,

Jerusalem artichokes 200 grams

hazelnuts chopped to make 2 tbsp

Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift

Guinness, treacle & ginger pudding

mixed dried fruit

stoned date

stem ginger

oranges

Guinness

whole almond

suet

apples

dark muscovado sugar

tbsp black treacle

self-raising flour

soft white breadcrumb

ground almond

tbsp mixed spice

ginger

½ tsp ground cloves

eggs

brandy (optional)

Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.

Grease 2 x 1.2-litre pudding basins. Boil a kettle of water. To prepare your steamers, put a snug-fitting upturned bowl or plate in the base of 2 large, deep saucepans, big enough to hold your pudding basins. Add the remaining ingredients (except brandy) to the fruit mixture and stir well, making sure there are no pockets of flour. Divide between your prepared basins and cover with buttered baking parchment and a foil lid. Tie with string to secure and make a handle for easy lifting.

Stand the puddings on the upturned bowls or plates in your saucepans. Pour in enough boiling water to come halfway up the sides of the basins, cover with a tight-fitting lid and steam for 6 hrs, topping up with water if necessary. If your lids start to rattle as the puddings cook, place a couple of heavy cans on top to hold them down. Once cooked, the puddings can mature for up to 1 year in a cool dark place, so if you only eat one this year, that’s fine.

To serve, reheat in a steamer for 1 hr until piping hot all the way through. Flame with brandy, if you like, as you bring it to the table.

You only need 20 mins to get this tasty beef, black bean and cashew stir-fry on the table. It’s a must-try for busy weeknights.

Top 23 november recipes from across the web

The most viewed november recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Celeriac steak with salsa verde

Squash and ricotta croissant wreath

Celeriac purée

Baked beetroot falafels

Buttered leeks with pangritata

Mango and white chocolate cheesecak...

Curtis’ souvlaki lamb with tomato a...

Leek fondue linguine

Beetroot hummus

Leek fritters

Chilli-lime barramundi with herbs a...

Curtis Stone’s gazpacho cocktail pr...

Leek and parmesan risotto

Jerusalem artichoke risotto

Guinness, treacle & ginger pudding

Beef, black bean and cashew stir-fr...

Squash, sage and chestnut layer cak...

Grilled mackerel with Korean chilli

Roasted butternut squash with pesto

Sweet potato linguine with vegan pu...

Winter vegetable soup

Veganer Gewürzkuchen mit Pflaumenmu...

Ofenkäse mit Honig, Birnen und Nüss...

Top 23 november recipes from across the web

The most viewed november recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Celeriac steak with salsa verde

Squash and ricotta croissant wreath

Celeriac purée

Baked beetroot falafels

Buttered leeks with pangritata

Mango and white chocolate cheesecak...

Curtis’ souvlaki lamb with tomato a...

Leek fondue linguine

Beetroot hummus

Leek fritters

Chilli-lime barramundi with herbs a...

Curtis Stone’s gazpacho cocktail pr...

Leek and parmesan risotto

Jerusalem artichoke risotto

Guinness, treacle & ginger pudding

Beef, black bean and cashew stir-fr...

Squash, sage and chestnut layer cak...

Grilled mackerel with Korean chilli

Roasted butternut squash with pesto

Sweet potato linguine with vegan pu...

Winter vegetable soup

Veganer Gewürzkuchen mit Pflaumenmu...

Ofenkäse mit Honig, Birnen und Nüss...

The most viewed november recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine