Tzatziki tuna salad

For two days:

60g bag of washed rocket

2 x 95g tins of tuna in olive oil

400g tin of butter beans
tub of tzatziki

Roast vanilla strawberries

1 punnet strawberries

1/2 tsp vanilla

15ml castor sugar

Oven at 190 C

Mix ingredients together & spread in a baking tin. Roast 20 minutes. Serve with ice cream or yogurt or shortbread or chantilly cream.

Awesome dressing for tuna salad

For 2 big plates of salad:
2 Tbsp (15ml) capers, chopped finely
2 cornichons, chopped finely
grated rind of 1/2 lemon
2 Tbsp (15ml) lemon juice
1 tsp red wine vinegar
2 Tbsp (15ml) EVO oil
1/2 tsp Dijon mustard
salt & pepper

(Salad:
About 180g tinned tuna
a cos lettuice or 1/2 a radicchio
basil
parsley
1/2 a red onion, blanched
1/2 punnet of cherry tomatoes)

City2Surf muffins

Makes 6:

1 cup toasted muesli

1/2 cup plain flour

1 tsp baking powder

1/4 tsp bicarbonate soda

1/4 tsp salt

1/4 cup sultanas

1 egg

30ml brown sugar

1/4 cop light olive oil

1/2 cup buttermilk

1/2 tsp vanilla

Desiccated coconut & pumpkin seeds

Oven at 200 C, grease 6 muffin holes.

Blitz dry ingredients in food processor then stir in sultanas.

Blitz wet ingredients & gently fold through dry.

Sprinkle with coconut & pumpkin seeds.

Bake 20 mins (until skewer comes out clean.)

Lemon raspberry baked french toast

Two greedy serves:

1.5 cups milk

2 eggs

zest of small lemon

1/2 tsp vanilla

1 Tbsp butter

2 Tbsp maple syrup (40ml)

4-7 slices of day-old white bread, crusts off

1/3 cup raspberries

1 tsp demerara sugar (optional)

Yoghurt to serve

Mix milk, eggs, zest & vanilla together. Butter small baking dish, drizzle base with syrup & line with bread, dotting raspberries between.

Pour over milk mixture & rest for 15 minutes.

Oven to 180. Sprinkle with sugar if using. Bake 40 minutes or until golden.

Almond pudding

Four modest serves:

3 eggs

350 ml milk (reg. or almond)

60 g almond flour

1 (15ml) tbsp plain flour

1 (15ml) tbsp maple syrup

1/2 tsp baking powder

1 pinch sea salt

1 (20ml) tbsp ghee or coconut oil

To serve (for example):

Strawberries

Mint

Yoghurt

Icing sugar


Oven to 225C, pyrex dish inside.

Whisk eggs until frothy, add remaining ingredients (except ghee/oil) and whisk till smooth.

Add ghee/oil to dish, replace in oven for a few seconds till melted. Pour batter into dish and stir tocombine with melted oil.

Bake 25 to 30 minutes or until set and golden.

North african pumpkin & chickpea stew

2 large onions, diced

2 cloves garlic, chopped
1 stick celery, diced
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground ginger
8 saffron threads, toasted
1/2 cup red lentils, rinsed
400g tin chickpeas, rinsed
500ml passata
bunch coriander
300g butternut pumpkin
1L veg stock
1/4 cup risoni

From HFW's "River Cottage, Veg everyday"

Peasant lamb curry

For 4 serves:

diced pumpkin
1.5kg lamb forequarter (4 chops)
2 spring fresh curry leaves
1 tsp black mustand seeds
1 small onion, chopped
2 garlic cloves, crushed
1 Tbsp grated ginger
2 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
2 tsp tandoori paste
1 Tbsp lemon juice
1/3 cup water
peas
fresh coriander


Place pumpkin in base of slow-cooker.
Brown chops in pan & add to slow-cooker.
Fry mustard seeds and curry leaves till popping. Add onion, garlic & fry for a few minutes till softened. Add dry spices and cook 1 - 2 mins.
Put all remaining ingredients (except peas & corriander) into slow-cooker. Cook on low for 6 to 8 hours.
In last hour, put brown rice & barley in rice cooker. Once rice is done, skim excess fat from lamb, add peas to slow-cooker, wait a few minutes to cook and serve with rice & coriander.

AMAZING millet mash

Make 2 BIG serves:
1/2 cup millet
1 1/2 cups water
1 small onion
1/2 small head cauliflower
1 Tbsp cold pressed olive oil
2 cloves garlic
¼ cup arame, soaked in boiling water for 20 minutes
Sea salt to taste

1. Rinse millet well.
2. Chop cauliflower and onion into chunks.
3. Put rinsed millet and water in a large pot and cover with chopped vegetables and salt. Bring to a rapid boil, cover and simmer for 20-25 minutes, until the vegetables are soft and the millet is cooked.
4. Remove from heat, add the cold pressed oil and arame. Mash with a large fork.

Great with spring onion & sardines.

You can use any type of veg: carrots, broccoli, kale, spinach, beetroot.

San choy bau

Serves 4:

1 iceberg lettuce
500g pork mince
8 spring onions
2 Tbsp grated ginger
2 Tbsp hoisin
2Tbsp soy sauce
200g chopped water chestnuts
Handful of coriander





Heat peanut oil in a pan, brown pork mince. Stir in remaining ingredients (except coriander) and cook 2 minutes. Remove from heat, stir in coriander & serve in lettuce cups.