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.
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.
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
- 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.
- 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.
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
- Preheat the oven to 180°C. Grease and line a 20cm
springform cake pan with baking paper.
- 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.
- 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.
- 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.
- Drizzle glaze over the cake and top with lemon thyme,
if using, to serve.
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
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
