RETRO MANGO FROGURT

RETRO MANGO FROGURT

A delightfully fruity frozen yoghurt.

Ingredients

Frozen plain Greek yoghurt (see above, simply freeze in a snap lock bag)

Frozen diced mangoes (see above)

Honey

You can make as much or as little as you like, just have equal parts of fruit to yoghurt and sweeten with honey to your taste.

Directions

Blitz in thermomix or blender on speed 10 until smooth and glossy. Serve in a retro glass with a fresh cherry or strawberry on top!

EGGPLANT AND ZUCCHINI CURRY

EGGPLANT AND ZUCCHINI CURRY

This delicious curry is inspired by my beautiful mentor

Jenny from http://two-days-at-a-time.blogspot.com/

Jen has a glut of eggplant at the moment, so I hope she can use this recipe to use them up!

Ingredients

1 tsp black mustard seeds

1 tsp coriander seeds

2 tsp turmeric

1 tsp garam marsarla

2 dried chillies

4 curry leaves crumbled

1 thumb of ginger grated

Oil for frying and for baking eggplant

2 cloves garlic crushed

1 onion diced

6 small zucchini

1 eggplant

5 Vine ripened tomatoes

1 tin organic coconut milk

1/2 a cup of vegetable stock

Directions

Lightly fry onions, garlic, ginger and spices

Meanwhile, peel the eggplant and slice in to bite size pieces, bake in a 250 degree oven drizzled with olive oil until tender - turn every 8 minutes to ensure they are evenly cooked.

Slice zucchini in to rounds and cut tomatoes in to quarters. Add coconut milk and vegetable stock to the onions, garlic and spices, warm through. Place cooked eggplant, zucchini and tomatoes in to a casserole dish and cover with the curry sauce, bake in a hot oven for about 25 minutes. Allow to sit in the oven for a further 15 minutes then serve with fluffy rice, Greek yoghurt and fresh coriander.

PIZZA NIGHT

PIZZA NIGHT

Home made pizza is soooo good, if you have the time!

My Dough ingredients are as follows:

280g skim milk

1 Sachet instant yeast

20g Olive Oil

Pinch of salt

1 teaspoon sugar

500g Self Raising Flour

Allow at least 30 minutes for the dough to rise, then roll it out in to pizza type shapes - should make 4 fairly large pizza's

Top with delicious fresh ingredients, mushrooms, zucchini, capers, pine nuts, cherry tomatoes...the choice is yours, I added a drizzle of truffle oil to the mushroom one which was outstanding!

NOT SO NAUGHTY CHRISTMAS TREATS

NOT SO NAUGHTY CHRISTMAS TREATS

100g Nuts - I used macadamias

250g pitted dates

100g shredded coconut

Blitz in a food processor and roll in to balls.

Simple, tasty, healthy, Christmas treats.

POLENTA APPETISER

POLENTA APPETISER

I always feel very clever when I make these little polenta rounds...they are great for cocktail parties and you can let your creative side go wild with toppings.

Simply prepare polenta according to packet insturctions - but use a little less water, add some olive oil and some Parmesan cheese. When polenta is cooked, pour it in to a greased tray, let it cool, cover and place in the fridge for a few hours to set. I use a champagne glass to cut rounds in to the polenta then top them with sliced cherry tomatoes, goats feta and herbs with a dash of balsamic glaze.