Since the release of her first cookbook – Ripe Recipes in 2010, Angela Redfern the author and owner of Ripe delicatessen in Auckland has been inundated with requests for a sequel. Angela and her team of talented chefs and contributors have put together an even greater selection of recipes that the home cook will love.

This 2nd beautiful book holds over 150 recipes that make the most of seasonal produce at its best and is jam packed with recipes that are easy to prepare, full of wholesome goodness and helpful nutritional information as well as decadent treats and delicious meals.

Healthy-tasty recipes broken down into easy to follow sections, from finger food to ‘lunch faves’ and fresh salads packed with goodness though to scrumptious deli dinners and decadent desserts. The book also features fun themed menus based on celebration days at the delicatessen, like Mexican day, Friday Pie day and Cheesecake day.

The Ripe bakers have even managed to sneak some goodness into their baking with the surprisingly addictive Quinoa Fruit Cookies or the Orange and Lemon Polenta Loaves with chia seeds. But you will still find plenty of decadent recipes in the latest book like the Pink Powder-Puff cake, covered with meringue or the luscious Lemony Slice with a melt-in-the mouth shortbread base. After all it’s all about balance.

Written in Ripe’s signature easy to read and fun style, filled with quirky anecdotes and now new handy nutrition bites, Ripe Recipes – A Fresh Batch will appeal to all food lovers and will have even the most inexperienced cook creating simple, fabulous dishes that are nourishing for the soul and great for the taste buds!

SAMPLE RECIPE
AUTUMN HARVEST BROWN RICE (pictured)
Serves 8–10

1 cup (200g) BROWN RICE
2 CARROTS, peeled, chopped chunky
1 large ORANGE KUMARA, chopped chunky
¼ (700g) CROWN PUMPKIN, chopped chunky
2 RED ONIONS, peeled, chopped chunky
ZEST and JUICE of 2 ORANGES
1 tbsp FENNEL SEEDS
2 tbsp soft BROWN SUGAR
2 tbsp OLIVE OIL
1 tsp SALT
1 cup (120g) WALNUTS, roughly chopped
125g FETA CHEESE
1 cup (40g) FRESH ITALIAN PARSLEY, roughly chopped
1 cup (40g) BABY SPINACH
SALT and freshly GROUND BLACK PEPPER

DRESSING
2 tbsp APPLE CIDER VINEGAR
1 tsp soft BROWN SUGAR
1 tsp WHOLEGRAIN MUSTARD
¼ cup (60ml) OLIVE OIL
A pinch of SALT
Freshly GROUND BLACK PEPPER

METHOD

1. Preheat the oven to 180°C.
2. Grease and line a large high-sided baking tray with baking paper.
3. Cook the brown rice (see pg 250).
4. In the prepared tray, place the carrots, kumara, pumpkin and red onion.
5. In a small bowl, place the orange zest and juice, fennel seeds, brown sugar, olive oil and salt. Mix well. Pour over the vegetables and toss to coat.
6. Bake for 30 minutes. Add the walnuts and cook for a further 5–10 minutes until the walnuts are toasted and vegetables are cooked through.
7. Remove from the oven and allow to cool.

To prepare the dressing:

1. place all the ingredients in a jar with a tight-fitting lid and shake well.
2. In a large mixing bowl, place the roasted vegetables and walnuts; add the rice, feta, parsley and spinach. Drizzle the dressing over the salad, gently toss to mix through.
3. Season to taste with salt and pepper.