Fruit Hub Pty Ltd in Bibra Lake | Local service

Fruit Hub Pty Ltd

Locality: Bibra Lake

Phone: +61 427 988 246

Address: 11 Port Pirie Street 6163 Bibra Lake, WA, Australia

Website: http://www.fruithub.com.au

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24.01.2022 Staple winter soup recipe! Garden Vegetable Soup Preparation time: 40mins... Cooking time: 45mins Total time: 1hr 25mins Serves: 6-8 people Ingredients: 4 tablespoons olive oil 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced garlic Kosher salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes 2 cups fresh green beans, broken or cut into 3/4-inch pieces 2 quarts chicken or vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice Method: Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

22.01.2022 So with winter rolling in quickly, what better way to warm up on a cold night then with a delicious Chicken and potato stew! Hearty Chicken and Potato Stew: Preparation time: 10mins... Cooking time: 35mins Total time: 45mins Serves: 4 people Ingredients: 2 chicken thighs 2 chicken drumsticks 3 tablespoons butter 10 shallots 10-12 baby potatoes 2 garlic cloves 2 carrots 1 tsp all-purpose flour 4 thyme stems 1 tbsp tomato paste 1 cup chicken broth Method: Peel shallots, garlic cloves, carrots and potatoes Chop carrots into bite size pieces In a large pot melt 1.5 tablespoons of the butter on medium heat Add shallots, garlic cloves and carrots Saute for 5 minutes on medium-low heat Add all-purpose flour and saute for another 2 minutes Remove veggies from pot and set aside Melt remaining butter in same pan Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes Close pot with lid and cook on medium heat until everything is tender for 25-30 minutes Addtional notes: NOTES If freezing the stew, you can freeze in individual servings because they defrost faster, then you can take out as many as you need to serve.Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.You can use a mixture of either cornstarch or flour with broth or water. Cornstarch is less likely to be lumpy but flour tends to reheat/freeze better so the choice is yours! For some exotic flavor, add 1 tablespoon or so of curry powder along with the chicken broth. For some Mediterranean flavor, omit the flour and replace the chicken broth with one 500g can of whole tomatoes. Stir in lots of fresh or dried oregano to finish.

21.01.2022 This weeks recipe is definitely one everyone can try! Zucchini Lasagne: Bake time: 40-50 mins... To make zucchini lasagna is the same as making any regular lasagna. Start by making the beef sauce first because it needs to simmer for about 15 minutes. While the sauce is simmering, you can prepare the zucchini as instructed. Once the sauce and zucchini slices are ready, all that’s left to do is assemble and bake. In a 913 inch baking dish, start with a layer of zucchini, followed by a thin layer of mozzarella cheese, mushroom slices, beef sauce, then ricotta cheese. Repeat 2 more times. Here is the order of the layers: Zucchini slices Mozzarella cheese Mushrooms Sauce Ricotta cheese Zucchini slices Mozzarella cheese Mushrooms Sauce Ricotta cheese Zucchini slices Mozzarella cheese Mushrooms Sauce Ricotta cheese Mozzarella slices Parmesan cheese This lasagna is perfect for loading it up with veggies. The layers in this recipe are zucchini and mushrooms which are great because not only do they provide lots of flavor but they are also quite meaty. Other veggies you could use are peppers, lots of spinach, onions, eggplants or even pumpkin. Use your favorite veggies, you really can’t go wrong!

21.01.2022 Homework is a WA-Made premium dog biscuit produced from locally grown West Australian ingredients, ensuring your furry friend eats as good as you do! Homework is a veterinary developed and endorsed product, designed and proven to be healthy and packed full of nutrition. So do yourself a favour and buy them some homework It’s so good, even your dog will eat it! While the packing is simple it’s because the investment is what’s in the bag. I breed mini Dachshunds and they love Homework. Also coming are meaty bones . Just go to our website www.fruithub.com.au

20.01.2022 UPDATE.... our website has been down and is now back up

18.01.2022 For anyone who wants to try a vegetarian version of a delicious comfort food, that super healthy for you EGGPLANT & MUSHROOM BOLOGNESE SERVES: 4... PREP: 15 MINS COOKING: 35 MINS 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, crushed 1 medium (400g) eggplant, cut into 2cm cubes 200g flat mushrooms, chopped 140g tub ( cup) no added salt tomato paste 2/3 cup dried red lentils, rinsed 400g can no added salt diced tomatoes 3 teaspoons dried oregano leaves 1 salt reduced vegetable stock cube, crumbled 1 cup chopped fresh basil 250g thin spaghetti (spaghettini) cup freshly grated parmesan cheese, to serve METHOD 1. Heat oil in a large, deep, non-stick frying pan over a medium-high heat. Add onion and garlic. Cook, stirring for about 2 minutes, until softened. 2. Add eggplant and mushrooms. Cook for about 5 minutes, stirring occasionally, until lightly browned. Add tomato paste. Cook, stirring a further 1 minute. 3. Stir in lentils, tomatoes, oregano, stock cube and 3 cups water (see Tip). Bring to boil. Reduce heat and cover with lid. Simmer covered for 20-25 minutes, stirring occasionally, until thick. Remove from heat. Stir in basil. Season with pepper. 4. Meanwhile, cook spaghetti in a large saucepan of boiling water as directed on packet until tender. Drain. 5. To serve, spoon eggplant and mushroom bolognese over spaghetti. Sprinkle with parmesan. TIPS: Eggplant and mushroom bolognese can be cooked 1 day ahead and kept covered in fridge. Freezes well for up to 1 month. Reheat in a large saucepan over a medium heat until hot. Add a little extra water to thin consistency, if required. For added protein, replace regular spaghetti with high protein pulse spaghetti. Try serving over wholegrain bread or toast instead of spaghetti for a change. Substitute water and reduced salt stock cube with 3 cups Heart Foundation reduced salt vegetable stock (dressings and condiments category), if preferred.

18.01.2022 Please Note : Orders from Friday arvo to Monday morning will be delivered Monday afternoon.

15.01.2022 https://www.cookingclassy.com/roasted-vegetables/ So easy to do but so delicious, on their own or as a side dish :-)

09.01.2022 WIN This week is your very last chance to win a FRESH fruit & veggie box from Fruit Hub Pty Ltd ! All you have to do is visit our website and tell us abou...t a local legend you know - someone is doing good, kind, positive things for the community then you'll BOTH go in the draw to WIN! nominate at https://98five.com/local-legend/ See more

09.01.2022 WELCOME TO MAKURU As temperatures plummet and the winter storms arrive, the Noongar season of Makuru begins the coldest, wettest time of year in t...he south west of the state. Traditionally, this was a time Indigenous communities moved back inland from the coast as the winds turned to the west and south bringing cold weather, rains and occasional snowfall on the peaks of the Stirling and Porongurup Ranges. Makuru is represented by the colour dark blue as it symbolises rain and cold weather. Look out for the blues and purples of the blueberry lily (dianella revolta) and the purple flags (patersonia occidentalis) during this season. As the waterways and catchments started to fill, movement through the country became easier and food sources changed from sea, estuarine and lakes to the land, in particular grazing animals like 'yongar' (kangaroos). As well as a food source, animals provided people with many other things. For example, yongar not only provided meat but also 'bookas' (animal skin cloaks used to keep warm as the nights became much cooler). Nothing was left; even the bones and sinews were used in the manufacturing of bookas and for hunting tools such as spears. Makuru is also a time for a lot of animals to be pairing up in preparation for breeding in the coming season and if you look carefully, you might now see pairs of 'wardongs' (ravens) flying together. Keen observers will notice these pairs not making the usual 'ark ark arrrrrk' noises that these birds are well known for when flying solo. Upon the lakes and rivers of the South West, you'll also start to see a large influx of 'mali' (black swans) as they prepare to nest and breed. As the season comes to a close, you should also start to notice the white flowers of the weeping peppermint (Agonis flexuosa) as the blues start to make way for the white and cream flowers of Djilba. The Nyoongar calendar has six seasons, each representing the changes we see in the environment. Learn more about the six seasons on the Bureau of Meteorology's website: https://bit.ly/2rP5zbx Bureau of Meteorology. Edith Cowan University (ECU).

09.01.2022 If chicken isn't your favourite, here's a slow cooked lamb chop recipe! Made convenient if your working long hours and love coming home to a ready made dinner. With all these recipes, don't be afraid to substitute other ingredients that you prefer better AND make sure you share your spin on these recipes! Slow-cooker lamb chops in red wine sauce:... Preparation time: 20mins Cooking time: 5hrs 10mins Total time: 5hrs 30mins Serves: 4 people Ingredients: 1 teaspoon olive oil 1kg lamb forequarter chops, trimmed 1 red onion, halved, thinly sliced 3 garlic cloves, thinly sliced 410g can chopped tomatoes with paste 1 cup dry red wine 5 sprigs fresh thyme 1 sprig fresh rosemary 1 1/2 cups risoni 100g low-fat feta, crumbled 1/3 cup chopped flat-leaf parsley leaves 2 teaspoons lemon zest Salt, to season Method: Step 1: Heat oil in large deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add half the lamb to pan. Cook for 2 to 3 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with remaining lamb. Step 2: Reduce heat to medium. Add onion. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomatoes, wine, thyme and rosemary. Season with salt and pepper. Pour over the lamb. Cover with lid. Cook on low for 5 hours or until lamb is tender. Step 3: Cook risoni pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Step 4: Sprinkle lamb with fetta, parsley and lemon zest. Serve with risoni.

09.01.2022 Are we ready for some more amazing recipes to try?! I managed to get a very old recipe book from my grandma who has kindly allowed me to share some of her incredible recipes she would cook us when i was young. Stuffed Steak:... Serves: 8-10 Ingredients: 1.1kg top round steak salt and pepper (1 tablespoon of each) 3tbsp of butter or cooking oil 2 large onions, chopped 1 clove garlic, minced 1/2 lb (225ml) fresh mushrooms, chopped 1/2tsp dried leaf tarragon 4 egg yolks 1 cup bread crumbs 1/2 cup grated Parmesan cheese 1/2lb (225ml) ready to serve or left over cooked ham. Method: *if you can* have the butcher split the steak nearly in half (horizontally) to make a thin piece of meat twice the size of the original steak, or do it yourself with a sharp knife. This is called butterflied steak. Pound along the centre of the steak where it is slightly thicker with the edge of heavy plate to make it as thin as the rest of the meat. Lay the steak open on a counter top, sprinkle with Salt and pepper. Then heat butter/oil in a large heavy skillet. Add onions and garlic and cook gently until onions are limp, keep stirring. Add mushrooms and cook over high heat for about 2 minutes. Remove from heat and add tarragon. Beat egg yolks 2 minutes at high speed on the mixer. Stir in bread crumbs and cheese. Add onion-mushroom mixture and lay the ham strips on top of it close together and parallel to the shorter sides of the piece of meat. Roll the meat up from one of the short sides and tie it securely in several places down the length of the roll. Heat oven to 220 degrees Celsius. Put the roll in a shallow baking pan and bake for 15 minutes. then reduce oven temperature to 190 degrees Celsius and continue baking for another 30 minutes for medium rare. Cool then slice thin to serve.

04.01.2022 https://therecipecritic.com/porcupine-meatballs/ I am not sure who remembers the CWA cookbook or learning how to make these in Home Economics at school but they are such a family favorite that I was reminded of recently. If you haven't tried them ....then give them a go. really easy to make and delicious.

03.01.2022 If you feel like feeding the family with a delicious lamb recipe, here's one you can try. Using premium Dorper Lamb and our fresh WA produce you can spoil your loved ones. Stuffed leg of Lamb: serves 8-10 people... Ingredients: 2.7kg leg of lamb, boneless 350g frozen spinach 1/4 cup butter 1 1/2 cups pf soft bread crumbs 1/2 cup chopped fresh mint 1tsp salt 1/4tsp pepper 1/8tsp nutmeg 1tbsp butter 2 medium tomatoes, peeled and diced 2 small onions ,chopped coarsley 2 small carrots, chopped coarsley 2 stalks of celery, chopped small piece of bay leaf 2tbsp of flour 2 cups of water Method: Lay the lamb flat to spread with stuffing so it can be rolled into shape and tied. Heat oven to 160 degrees Celsius. Have ready a shallow roasting dish/pan. cook spinach. Drain very well and chop. Heat 1/4 cup (60ml) of butter in skillet. Add bread crumbs and cook gently until they are lightly browned, keep stirring then remove from heat. Add spinach, mint, salt, pepper and nutmeg. Toss all together with a fork, lay lamb out flat and spread spinach mixture over. Add 1tbsp of butter to same skillet. Add tomatoes and cook gently just until hot. About 2 minutes. Spread over spinach. Roll the lamb up around the stuffing and tie it securely in several places. Put onions, carrots, celery and bay leaf in the bottom of the roasting pan. Set roast on top. Roast for 3- 3 1/2 hours or until done the way you like. 76 degrees Celsius on meat thermometer for medium, 82 degrees Celsius for well done. Remove roast from oven once done and put on hot platter. Gravy: Chill drippings in roasting pan quickly by setting in ice water. Remove and discard all but 2tbsp of the fat. Heat the 2 tbsp of fat in a saucepan, sprinkle in flour and stir to blend. Remove from heat and add any cooking liquid left in roasting pan and 2 cups of water. Return to heat and bring to a boil stirring constantly. Turn down heat and cook gently for 5 minutes, stirring. Taste, add salt and pepper if necessary. Serve with roast.