Recipe - Warm Vegetable Salad

Ingredients

• 3 cups chopped vegetables of your choice – I used cauliflower, potato and pumpkin
• 1 Chickpeas, canned
• ½ red onion, sliced
• 1 Garlic clove, crushed
• 1 lemons
• 1 Flat-leaf parsley and mint
• 1 Spring onions
• Olive oil, extra-virgin
• 1 tbsp. Sherry vinegar
• Feta, diced

Method

• Preheat oven to 180C. 
• Spread vegetables, chickpeas, red onion & garlic on a large oven tray
• Sprinkle over half of the lemon’s rind
• Squeeze over all of the lemon’s juice
• Lightly drizzle olive oil over vegetables
• Season to taste Use hands to ensure all ingredients are mixed well
• Roast until golden and tender
• Combine parsley, mint, spring onion, sherry vinegar and mix through the vegetables
• Option to squeeze over additional lemon juice and/or olive oil
• Add feta
• Serve warm.

Recipe - Classic Bean Salad

Ingredients

• 400g can mixed beans, rinsed, drained
• 400g can cannellini or butter beans, rinsed, drained
• 3 celery stalks, halved lengthways, thinly sliced
• 1/2 cup chopped flat-leaf parsley leaves
• 1/2 red onion, finely chopped
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons olive oil

Method 

• Combine all ingredients Season with salt and pepper, then set aside.

Recipe - Coconut And Pepita Chocolate Rounds

Ingredients

• 400g dark (70%) chocolate, chopped
• 1 cup (90g) desiccated coconut
• 1 tbs coconut oil
• 1/2 cup (75g) pumpkin seeds (pepitas), plus extra to garnish
• 1/2 cup (80g) sunflower seeds, plus extra to garnish
• 1/2 cup (75g) dried currants
• Sea salt flakes, to garnish

Method

1. Place chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water) and stir occasionally until melted. Add remaining ingredients except salt and stir to combine. Set aside for 2 minutes to set slightly, then stir again. The mixture should be textured and rough; add more coconut for a chunkier consistency if needed.
2. Place tablespoons of chocolate mixture on 2 baking paper-lined baking trays and shape into rough 4cm rounds with the back of a spoon. Sprinkle over the sea salt and extra pumpkin and sunflower seeds, then chill for 1 hour or until firm.

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Recipe - Olive Oil Lemon Drizzle Cake

Ingredients

• 21/2 cups (375g) self-raising flour, sifted
• 11/2 cups (330g) caster sugar
• Finely grated zest and juice of 1 lemon
• 3 eggs
• 1/2 cup (125ml) buttermilk
• 1/3 cup (80ml) extra virgin olive oil
• 1 vanilla bean, split, seeds scraped
• Lemon thyme sprigs (optional), to serve
• Lemon Glaze
• 1 cup (150g) pure icing sugar, sifted
• Juice of 1 lemon

Method

1. Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
2. Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.
3. Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
4. Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.
5. Drizzle glaze over the cake and top with lemon thyme, if using, to serve.

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Recipe - Banana Fritters

Ingredients

• 2 very ripe large bananas
• 2 eggs
• 115 g Plain flour
• 1 tsp baking powder
• Pinch baking soda
• Pinch salt
• 60g sugar
• 1/2 teaspoon cinnamon 
• 50g coconut yogurt
• 1 tsp vanilla extract
• Frying oil
• Icing sugar (optional)

Method:

• Peel the bananas, cut into 3-4 cm pieces
• Mix eggs thoroughly
• Sift the flour with the baking powder, baking soda, salt, cinnamon (optional)
• Add the eggs to the dry ingredients
• Add the yogurt and mix to combine. 
• Add the sugar, cinnamon and vanilla and mix again
• In a saucepan or deep fryer, heat the oil
• Coat the banana pieces in the batter
• Cook each until they are golden
• Serve slightly cooled down, and if you like, sprinkled with icing sugar. 

Source

Recipe - Chicken marylands in coconut milk

This is just too easy!

Ingredients

• 4 chicken marylands
• 2 400g cans coconut milk
• 2 long red chillies, finely sliced
• 1 roughly chopped stem of lemongrass
• 6 to 8 cloves garlic, peeled and smashed
• 4 tablespoons fish sauce
• 40 g palm sugar
• juice of 2 limes
• 4 cm ginger peeled and quartered
• Sea salt and freshly ground black pepper
• To serve: coriander and lime wedges

Method

• In a baking tray, throw all ingredients in except the chicken and give it a quick stir. Place the chicken marylands in skin side up. Cook on 180 till cooked. Serve with coriander, lime and rice