Orange sesame muesli

Ingredients:
250g quinoa flakes
90g unsweetened shredded or flaked coconut
35g cashews, roughly chopped
35g whole raw almonds, roughly chopped
35g pumpkin (pepita) seeds
30g sunflower seeds
20g sesame seeds

40ml virgin coconut oil
30ml un-hulled tahini
30ml brown rice syrup
1 tsp. pure vanilla extract
the finely grated zest of 1 orange
(1/2 tsp. fine sea salt)

100g natural raisins or sultanas
85g dried cranberries
45g dried apple slices, roughly chopped
40g pitted dried dates, roughly chopped

Oven at 180C. Stir mixed wet ingredients through dry. Spread on baking tray & toast 30 minutes, stirring every 10. Allow to cool then stir in fruit.

Mocha tofu pie

For a 7inch tin, crust:

100g nuts (hazelnuts)

8 fresh dates

30ml cacao

15ml coconut oil

2 tsp finely ground coffee

Pinch salt

Filling:

300g medium tofu

200g melted dark choc

15ml caster sugar

20ml milk (eg coconut) or liqueur

1 tsp cacao

1 tsp vanilla

Pinch salt

Shepherds' pie

Brown:

1 onion

1 carrot

1 clove garlic

500g mince lamb

Sprig rosemary

Spring oregano

2 Tbsp soy

2 Tbsp balsamic

400g tinned tomato

Topping:

Microwave 1/2 head caulk till soft.

Blitz with knob of butter & pinch of salt or some grated Parmesan till creamy.

Oven to 180C. Bake 30 minutes or until bubbling hot. Serve with a green salad.

Chipotle butternut & silverbeet enchilada casserole

6 serves:

1 medium butternut pumpkin, 1 inch dice & roasted with oil & salt

5 large silverbeet leaves, sliced

1 can black beans

6 tortillas, halved

Block of cheddar

1 brown onion, diced

3 cloves garlic

2 tinned chipotles in adobo sauce

2 tsp cumin

2 tsp sugar

800g tin tomato

Oven to 220C fan.

Spread some sauce in lasagna dish & layer with 3 tortilla halves. Top with half the silverbeet, pumpkin, bean mixture. Sprinkle with cheese & spread with some sauce. Layer with 4 tortilla halves & then remaining silverbeet. Top with 5 tortilla halves, remaining sauce & cheese. Bake 20 minutes then turn off fan (use pizza setting) for another 10.

Beetroot brownie

enough for 6:
150g unsalted butter
150g dark chocolate 70%, chopped (OR 100g dark, 50g white)
150g  cooked beets
2 eggs
2 teaspoons vanilla extract, optional
150g (5oz) brown sugar
150g (5oz) almond or hazelnut meal

2 pinches salt

 

1. Preheat your oven to 180C and line a loaf pan with baking paper.

2. Melt butter in a small saucepan. Remove from the heat and add chocolate. Stand.

3. Meanwhile, whizz beets in a food processor until smooth. Add eggs, vanilla, sugar and nut meal and whizz again until mixed.

4. Add melted butter and chocolate and again whizz until combined.

5. Spread mixture over the base of your pan and bake for 30 minutes or until firm on the top but still squidgy in the middle.

6. Cool in the tin and serve sliced with vanilla ice cream or double cream.

Onion & white bean bake

For 4 as a side:
3 brown onions, sliced
2 tins cannellini beans, drained & rinsed
4 sprigs thyme, leaves picked
90g cheddar cheese
1/3 cup chicken/veg stock (optional)

Oven at 200C. Slice onions and fry in oil until soft & golden brown. Stir through thyme leaves & layer in casserole with beans and cheese, finishing with cheese. Pour over stock (if remembered.) Bake about 25 minutes, until golden.

Banana granola

For four big serves:

1.5 cups rolled oats
1/4 cup raw almonds, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 tsp vanilla extract or ground vanilla
1 pinch sea salt
1 tbsp (20ml) coconut oil, room temperature
1 tbsp (20ml) maple syrup or honey
1 very ripe banana

Preheat the oven 200°C and line a baking tray with baking paper.
In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth. Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray. Place in the middle of the oven and bake for about 20 minutes, taking it out at around 10 minutes to turn the granola over with a wooden spoon.

Banana & salted caramel ice cream

For the salted caramel sauce:

100g caster sugar

125ml pure cream

15g butter

1/2 tsp sea salt flakes

For the ice cream:

2 super ripe bananas (really ripe - important!)

250ml pure cream

195g sweetened condensed milk (half a 395g tin)

1/2 tsp vanilla extract

To make the caramel, in a heavy-based pan over low heat, add the sugar in an even layer then leave to melt into an amber-coloured caramel. Meanwhile, heat up the cream gently in a separate pan and keep warm.

Cook sugar until it’s a darkish brown golden colour.

When it’s ready, take it off the heat and add the warmed cream. It’ll bubble up furiously so be careful. When that settles, stir through the butter.

The caramel may seize and harden so just stick it back over the low heat and stir gently until everything has melted into a sauce. Stir through the salt to taste then allow to cool completely.

For the ice cream, mash up the bananas until smooth. Beat the cream & vanilla until soft peaks then gently fold through the condensed milk until mostly combined. Fold through the banana mash.

Scrape half the batter into a loaf tin (or any container you wish). Dollop in some cooled caramel then swirl through the ice cream mixture. Add the remaining ice cream over the top then swirl through more caramel to taste. Cover with plastic wrap and freeze for 4 or 5 hours or overnight.

Next time, try adding some chopped roasted peanuts.

Baked eggplant & ricotta

For 4 people:
• 3 medium eggplants, sliced 1cm thick
• olive oil
• 500g fresh ricotta
• 100g grated Parmesan
• black pepper

Tomato sauce:
• brown onion, diced
• 2 cloves garlic, chopped
• 800g tinned tomato
• 2 Tbsp tomato paste
• 1 tsp sugar
• 1/4 cup chopped fresh basil

Degorge eggplant & grill in batches, brushed with oil.

Meanwhile, fry onion & garlic, 12-15mins till soft. Add tomatoes, paste & sugar. Boil, reduce heat & simmer uncovered 30 mins. Season. Stir in basil.

Combine ricotta with 40g Parmesan & pepper.

Preheat oven to 220C & grease small lasagna dish.

Layer 1/2 eggplant, 1/2 tomato, ricotta, remaining eggplant, remaining tomato, remaining Parmesan.

Bake 20 minutes or until golden & warm through.

Served with lemony rocket salad & fresh bread.