Broccoli, Potato and Walnut Salad

Best served at room temperature.

Broccoli, Potato and Walnut Salad

4 or 5 medium red skin potatoes, skin on and cut into large cubes
1 mediun head of broccoli cut in florettes
2 T olive oil
3 cloves garlic, sliced
2/3 c walnut halves
salt and pepper
juice 1/2 lemon

Gently cook potatoes and steam the broccoli (or lightly simmer).
Heat olive oil and gently cook the walnuts and garlic (careful not to burn gthe garlic).
Stir in cooked broccoli and potatoes, stir in lemon juise and season well.
Add some fresh herbs if desired.

Walnut Oat Crackers

These are easily made vegan otherwise nice serve with a good cheese.

Walnut Oat Crackers

1  3/4 c rolled oats
2/3 c walnuts
1/4 c flour
1 tsp baking powder
3/4 tsp salt
1/4 c margaine or butter
1/4 c milk or soy milk

Combine dry ingredients in a food processor until finely ground.
Chop in margarine until combined and then add enough milk to form a dough.
Roll thinly on a floured surface and cut into shapes.
Bake on baking paper at 170 for 10 minutes or so
until cooked but only lightly golden in colour.

Garlic Yoghurt Sauce

Nice served with Falafel.

Garlic Yoghurt Sauce

1 pottle thick Greek yoghurt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 clove garlic – finely grated
juice of a small lemon
chopped fresh coriander leaves
salt to taste

Mix.

Joys Berry Sauce

Use a mix of berries (raspberries, boysenberries, blueberries)
Serve warm over icecream or over pancakes served with yoghurt.

 Joy’s Berry Sauce

1/2 c water
1/2 c sugar
1 T custard powder
3 c fresh or frozen berries

Heat water, sugar and custard powder until boiling and thickened.
Stir in berries, mash if want to.

Vegan Cream

I made a simple dessert with a cubed fresh very ripe peach, sprinkled with slivered almonds (or try with almond crisp recipe!) and vegan cream. Yum.

Vegan Cream

1 c soymilk
1 c cooked stewed apple
1 tsp vanilla essence
2 tsp sugar or agave nectar
1 T flaxseed oil

Blend together. Adding more or less soymilk to get a consistancy that you like.

Vegetarian Tom Yum Soup

Add whatever else you like – mung bean sprouts, courgettes… maybe even a dash of coconut milk.
I think next time I will stir in some green curry paste also.

Vegetarian Tom Yum Soup

1 litre water
10 button mushroons – quartered
2 tomatoes – diced
small bunch chinese greens – sliced
grated lime zest
1/2 tsp sesame oil – to taste
1 T soy sauce – to taste
fine white pepper – to taste
salt – to taste
small block tofu – cubed and lightly browned in oil
chopped coriander
1 tsp lime juice

Simmer together vegetables until tender, adding flavorings to your own taste.
Stir in browned tofu, coriander and lime juice.

Lentil Cashew Loaf

Nice served with a vegan gravy, garlic + herb mashed potatoes and steamed vegetables.

Lentil Cashew Loaf

1 c puy lentils
2  – 3 c water
2 T canola oil
1 large onion – chopped finely
6 button mushrooms – chopped finely
1 c ground cashew nuts
1 c breadcrumbs
1 T lemon juice
1 T soy sauce
1 tsp Masterfoods Tuscan Seasoning
salt and pepper to taste

Wash lentils and cook until soft in water.
Fry mushrooms and onions in oil until soft.
Mix all ingedients together and press in to a small loaf tin (10 x 20 cm) lined with baking paper.
Bake at 180 c for 30 minutes.

Rice Congee (Jook)

Chinese style comfort food. Great for breakfast- make the Congee the day before.
I haven’t tried freezing the congee yet but should freeze well.

Rice Congee (Jook)

3/4 c Jasmine rice
2 c water
1″ fresh ginger – whole
1 – 2 tsp salt
fine white pepper – as desired

Bring rice, water, ginger, salt and pepper to boil, then simmer, adding 1 – 2 cups more water as necessary.
Stir heaps to stop it sticking!
Cook until consistency of a thick porridge – about 30 minutes, the longer the better.

Top with a fried egg (runny yolk!), sliced spring onions and soy sauce.

Almond Crisps

Serve as is as a sweet treat or over homemade icecream!

Almond Crisps

1/3 C brown sugar
1 c flaked almonds
50 ml liqueur of your choice (or whisky or sherry)

Mix and spread out in a thin layer on baking paper to about 25cm x 30cm.
Bake about 10 minutes at 180 until golden. (Watch carefully as will burn easily)
Break into shards when cool.

Homemade Ice-Cream – 2

Yum!

Homemade Ice-Cream – 2

3 eggs – separated
10 T caster sugar
2 T boiling water
2 C cream, chilled

Bowl 1 – Beat egg whites with 5 T caster sugar until forms stiff peaks.
Bowl 2 – Beat egg yolks with 5 T caster sugar and boiling water until pale and thick.
Bowl 3 – Beat cream to soft peaks.

Gently fold together all three bowls and gently stir in flavourings.

Try homemade raspberry sauce swirl, crushed crucnhie bars or orange essence and chocolate chips….

Homemade Ice-Cream – 1

So easy!

Homemade Ice-Cream – 1

2 C cream
1 tsp vanilla essence
1 can condensed milk

Whip the cream and vanilla essence and gently fold in the condensed milk.
Fold in a flavour - crushed crunchie bars, raspberry jam, chopped marshmellows…..!

Quick Chicken and Vegetable Satay

I don’t go for packet sauces but this was ok, makes a quick meal and much cheaper than a takeaway.
Use any vege that you like, just chop into pieces so they all cook at same time. Or use a frozen chinese vegetable mix for a real quick meal. Serves 2.

Quick Chicken and Vegetable Satay

200 g  chicken breast – sliced thinly
1 tsp canola oil
vegetables – I like… carrot, broccoli, green beans, mushrooms,
red onion, red pepper
2 serve Watties Wok Creations Malaysian Peanut Satay Pouch
1/4 c water (omit if you like a thicker sauce)
1/2 tsp fish sauce
1 T sweet chilli sauce
1/4 c cashew nuts

Heat oil in wok and fry chicken until changes colour.
Add the raw vegetables and stir-fry for a few mimutes.
Add the sauce pouch, water, fish sauce and sweet chilli sauce.
Simmer until vegetables are just tender.
Sprinkle over cashew nuts and serve with steamed rice.

Banana Bran Muffins

I combined a couple of recipes to come up with a bran muffin that is healthy and still tastes great.

Banana Bran Muffins

1 c wholemeal flour
1/2 c white flour
1 1/2 c bran
1 tsp baking powder
1 tsp baking soda
1/4 c brown sugar
1/2 c chopped walnuts
1/2 c raisins or chopped prunes
2 ripe bananas – mashed
1/4 c canola oil
1 egg
1  c milk

Mix together dry indredients (put baking soda through a sieve)
Mix together wet ingredients and combine lightly with dry ingredients.
Fill 12 well-greased muffin tins.
Bake 15-20 minutes at 170

Blue Cheese Grilled Polenta

Blue Cheese Grilled Polenta

Make this a vegetarian dish by using a vegetable stock. Serve with a garden salad.

3/4 c instant polenta
2 c chicken (or vegetable) stock
1 c milk
blue cheese

Bring water and chicken stock to boil, stirring with a whisk add the polenta
and keep stirring until thickened.
Spread into a greased square casserole dish. Chill until set.
Cut into 4 pieces and place on baking tray.
Crumble over blue cheese and grill until golden.

Leanne’s Rice Salad

Leanne’s Rice Salad

1 c brown rice
4 T soya sauce
2 spring onions – sliced
1 small red onion – chopped
1/2 red pepper – chopped
1/2 c sunflower seeds
1/2 c roasted peanuts or cashew nuts
1/2 c raisins
3 tsp canola oil
3 tsp white vinegar
1 tsp honey (replace with agave nectar for vegan option)
1 clove garlic – grated finely
juice and rind of 1 lemon

Cook rice until tender, drain and stir in soya sauce and leave 2 hours.
Add remaining ingredients and mix well.

Single Serve Vegetable Tarts

Single Serve Vegetable Tarts

Vary the size and shape of these tarts and use whatever fillings you have on hand… (feta, olives, parmesan cheese, cooked lentils, mushrooms, roasted pumpkin cubes….)
Great cold for a packed lunch.

Base:
1/2 c wholemeal flour
1/2 c plain flour
1/4 tsp baking powder
2 T oil
1/2 tsp salt
water to mix – approx 1/4 c

Filling:
2 silverbeet leaves – ribs removed and chopped
1 medium carrot – grated
1 small red onion - chopped finely
chopped fresh basil
chopped ham or cooked bacon chopped
1/2 c grated cheese
2 eggs – beaten and seasoned with salt and pepper

Mix the pastry base and roll out into 4 bases.
Line 4 greased shallow pie dishes with base.
Fill with filling ingredienrs and sprinkle over cheese and pour over the egg.
Bake at 170 for about 15 minutes.

Light Vegetable Soup

Very light and nourishing when you are not feeling well!

Light Vegetable Soup

3 c water
2 dried mushrooms – presoaked for several hours - sliced thinly (optional)
1 inch fresh ginger – grated finely
1 small carrot – chopped
1/2 c chopped daikon
2 large button mushrooms
1 small leek – sliced thinly
1/2 small red onion – sliced thinly
3 florets broccolli – chopped
Shoyu soy sauce – to taste

Bring water to boil with ginger and the vegetables that take longer to cook.
Cook several minutes and add remaining vegetables. Add shoyu soy sauce to taste.

Quick Slow-Cooker Rice Pudding

A great rice pudding without having to watch a pot!

Quick Slow-Cooker Rice Pudding

1/3 c arborio rice (or short grain)
2 c milk –  soy is also good!
1 tsp vanilla
sprinkle of cinnamon
pinch of salt
1 egg
2 T sugar

Preheat slow-cooker.
In a microwave bring to a boil the milk, rice, vanilla and cinnamon.
Place in slow-ccoker on high until rice is cooked – about 1 hour.
In a small bowl beat together the egg and sugar until thick.
Stir into the cooked rice stirring rapidly and cook for further 5 minutes.

Chinese Pork Mince Patties

You can either be neat as you fry and serve these as patties or (- as I prefer) stir them up a bit as you are cooking and you will get nice crisp pieces!

Chinese Pork Mince Patties

400 g pork mince
220 g canned water chestnuts – drained and very finely chopped
1 egg
1 T soy sauce
1/2 tsp sugar
1 T cornflour
2 tsp canola oil
1 spring onion  – chopped (for garnish)

Combine ingredients together (- except spring onion and oil) and form into rough patties.
Fry in 1 tsp oil until browned and cooked through.
Lightly fry the spring onions in 1 tsp oil for garnish.
Serve with steamed rice and garnished with spring onion .

Farmers Market Salad

Went to the Farmers Market this morning and made this…. yum!

Farmers Market Salad

curly endive – rinsed well
carrot – grated
beetroot – grated
slice of red onion – chopped finely
slice avocado – chopped
feta cheese – crumbled

Quick Minestrone Soup

Quick Minestrone Soup

4 tsp olive oil
1 large onion - chopped
1 large carrot - chopped
2 small stalks celery with leaves - chopped
1 small kumara – chopped
3 c hot water
400 g can cannellini beans – rinsed and drained
3/4 c macaroni pasta
1/2 tsp Masterfoods Tuscan seasoning
2 bay leaves
400g can Italian tomatoes in juice – chopped
salt and pepper to taste

Fry onion and olive oil over medium heat until lightly browned.
Add vegetables, water and beans. Bring to boil and add pasta and seasonings.
Simmer until pasta and vegetables cooked, 20 – 30 minutes.
Remove bay leaves, add tomatoes, reheat and season.
Serve with crusty wholemeal bread and extra olive oil.

Dahl for 2

Dhal for 2

¼ c split red lentils - rinsed well
¼ c moong dahl - rinsed well
2 cm fresh ginger -sliced
2 bay leaves 
1 small cinnamon stick
1 ½ c cold water
1 T canola oil
1 large onion - finely chopped
2 cloves garlic - crushed
½ tsp grated fresh ginger
2 tsp turmeric
1 tsp cumin
½  tsp garam marsala
1/4  tsp chilli flakes
2 tomatoes – skinned and chopped
1 T  lemon juice
water as needed
1 tsp salt to taste 
1 T chopped coriander leaves
Naan bread or brown rice to serve

Place lentils, ginger, bay leaves and cinnamon in saucepan with water.
Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-15 minutes until cooked. Discard spices and set aside.
Heat the oil  in a large frying pan over a medium high heat.
Add the onion and cook for 3 minutes.
Stir in the garlic, ginger, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute.
Stir in the tomatoes and lemon juice.
Add to the cooked lentils and mix well.
Cook for a further 10 minutes, stirring constantly and adding more water as necessary or place in slow cooker for 1 hour or more.
Season to taste with salt.
Stir in coriander and serve hot with naan bread or brown rice.

Plain Couscous for Two

Serve warm with a tangine or add some leftovers to make a quick salad.

Plain Couscous for Two

1 tsp canola oil
½ cup couscous
pinch of salt to taste
½ cup boiling water

Gently heat the oil and add the couscous and gently fry for1 minute.
Carefully add the salt and water and bring back to a boil.
Stir until the water is absorbed then remove from heat and let sit, covered, for 5 – 10 minutes. Occasionally fluff the couscous gently with a fork to separate grains.

Cooking Chickpeas in a Slow Cooker

Make a batch of chickpeas and freeze for later use.

Cooking Chickpeas in a Slow Cooker

2 c dried chickpeas
6 c hot water

Place chickpeas and water in slow cooker on high until comes to a simmer and then leave on low until chickpeas are cooked stiring occasionally- about 4 hours depending on your slow cooker.

Slow Cooker Vegetable Tagine

Sounds strange but use the prunes in the recipe. Serve with couscous.
I cook and then freeze chickpeas – much nicer than canned.

Slow Cooker Vegetable Tagine

1 T olive oil
1 onion – finely sliced
1 T ground cumin
1 T ground coriander
1 T paprika
½ tsp ground chilli – less or more to taste
1 cinnamon stick
½ c water
½ small pumpkin – cut into large chunks
1 large kumara – cut into medium chunks
1 large carrot - chopped finely
2 c green beans – chopped
1 ½ c cooked chickpeas – but canned will do
1 can tomatoes – chopped
6 prunes
fresh chopped coriander leaves or parsley to serve
freshly ground salt and pepper

Heat 1 T olive oil in a frypanadd onions and stir until brown and softened.
Transfer the onionsto a preheated slow cooker with remaining ingredients except the prunes and coriander (or parsley)
Simmer for 3-4 hours.
Stir in prunes about ½ hour before you wish to serve.
If too thin simmer for a while with lid removed.
Season to taste and stir in fresh coriander leaves.