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Autumn flavours and veggies

Delicious Autumn Recipes

Autumn is a beautiful time of year, and one where fruit and vegetables are at their most bountiful. So what exactly can you expect to find in your supermarkets?

Looking at fruit: Apples, bananas, figs, grapes, kiwifruit, lemons, watermelon, nectarines, peaches, pears, persimmons, plums, and quinces are all on the menu and are perfect to be had as the days cool, and make for an easy choice as a quick healthy snack.

As for veggies, we are spoiled for choice. Everything from asparagus, beans, beansprouts, beetroot, broccoli, cabbage, carrots, cauliflower, cucumbers, eggplant, lettuce, mushrooms, potatoes, pumpkins, snow peas, spring onions, sweetcorn, tomatoes, turnips, and zucchini are all on the menu. Many of these delicious ingredients are utilised in our collection of hand-picked recipes that follow below, (such as our Zucchini & Potato Pancake and Simplest Pumpkin Soup) and explore how mixing and matching different ingredients can create delicious new flavours.

With that in mind, we’ve gathered a couple of our favourite recipes to help keep you warm as the weather slowly cools, including an Aussie classic that’s sure to become a staple in your cookbook.


Zucchini & Potato Pancake

An unusual, deliciously savoury take on the classic sweet variety, our Zucchini and Potato Pancake is vegan, gluten-free and crisp to the taste.

Zucchini potato pancakes


  • 1 teaspoon Massel Stock Powder, vegetable flavour
  • 1 medium zucchini, grated
  • 1 medium baking potato, grated
  • 2 teaspoon corn starch
  • Pinch of salt
  • Fresh pepper, to taste
  • 2 tablespoon olive oil, to fry
  • Chopped chives, for garnish
  • A touch of salt to finish, if desired


  1. Grate zucchini onto a couple of layers of paper towel.
  2. Wrap paper towel around grated zucchini and squeeze to remove excess water.
  3. Place zucchini in a mixing bowl; Repeat with potato.
  4. Mix Massel Stock Powder, corn starch and salt into the zucchini and potato.
  5. Heat up a non-stick skillet over medium-high with olive oil.
  6. Place zucchini and potato mixture in a flat pancake. Use a spatula to flatten it out.
  7. Watch the bottom of the pancake. When it is crisp brown, flip to get brown on the other side. Avoid flipping early, as your pancake may break.
  8. Slide on a plate to serve. Garnish with chopped chives, if desired.


Slow Cooked Lamb & Macadamia Dish

This awesome meal is about as Aussie as you can get. Combining two delicious ingredients made right here at home (that’s the lamb and macadamias!) this hearty meal will have you filled up in no time.

slow cooked lamb and macadamias



  • 1t Massel Stock Powder, Vegetable Style
  • Approx 350g boneless leg of lamb, cut into cubes
  • 1 small white onion
  • 3t unsalted macadamia nuts
  • 1cm piece of ginger
  • 1/4 cup low-fat plain yoghurt
  • 2t turmeric powder
  • 1/2t ground black pepper
  • 3t chopped parsley
  • 1/4 cup evaporated skim milk


  1. To prepare the marinade: In a food processor combine stock powder, onion, macadamias, ginger, turmeric, pepper and yoghurt.
  2. Place lamb pieces in the interior pan of the slow cooker, cover on all sides with the marinade, cover and refrigerate overnight.
  3. The next morning return container to the slow cooker and cook all day on slow.
  4. Before serving, mix in evaporated milk and parsley.
  5. Serve on rice or noodles.


As a handy hint, consider adding eggplant to bolster your veggie intake or if you happen to be feeding a bigger crowd.


Dill Carrots

This recipe is as simple as it gets! Carrots poached in Massel broth, tossed in butter and or/olive oil with dill… you can literally whip it up in minutes.

Massel Dill carrots


  • 1 cup of stock made with ½ Vegetable Ultracube or ½ a teaspoon of Stock Powder
  • 4-6 carrots, chopped
  • 1 tablespoon butter/vegan butter/1 tablespoon extra-virgin olive oil
  • A small handful of dill, finely chopped
  • Cracked pepper to taste


  1. Chop your carrots.
  2. Make up your stock in a large saucepan, bring to boil, add your carrots and then turn down to simmer gently for 5-10 minutes until the carrots are cooked to your taste. Most of the liquid should have been absorbed/evaporated. Check your pan doesn’t boil dry and add a splash of water if you need to.
  3. Toss your cooked carrots in butter or olive oil, add the chopped dill and pepper to taste.

And last but not least…
Even though the weather is not yet cold enough, we love this gluten-free, vegetarian pumpkin soup that is so easy to prepare and tastes even better than it looks.

Simplest Pumpkin Soup



  1. Cut fresh pumpkin into quarters. TIP: For easy peeling, microwave pumpkin pieces cut-side up for approximately 4 minutes. Let cool, then peel.
  2. In a pot place stock cubes, pumpkin pieces and enough water to cover. Bring to the boil and simmer for 10 minutes, or until the flesh is soft.
  3. Puree then add evaporated light milk
  4. Serve. TIP: Decorate with a tablespoon of cream or evaporated milk, chopped parsley, pumpkin seeds and freshly ground black pepper.


Well, what’s holding you back? Happy autumnal cooking!


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