MUM'S LEMON TEA CAKES

MINI QUICHES WITH OUT A CRUST

MINI QUICHES WITH OUT A CRUST

5 Free range eggs
½ a small grated onion

1 cup grated cheese

Sundried tomato strips
Salt and pepper

I use a muffin pan for this – you can either make lots of tiny ones or about 8 medium size ones.
Beat eggs, grated onion, salt and pepper in a small bowl until well combined
Divide grated cheese and sundried tomatoes evenly between the muffin cases

Spoon the egg mixture on top
Bake for about 20-22 minutes, or until quiches are golden (they should puff up quite a bit)



CRUNCHY TOFU SALAD

CRUNCHY TOFU SALAD

Big bunch of Baby Spinach Leaves (wash and dry well)

Half a red onion thinly sliced

Capers

Cherrie tomatoes

Pre cooked tofu

Crunchy noodles

Dressing:

1 teaspoon sesame oil

Juice of one lime

1 sweet chili sauce

2 tablespoons soya sauce

1 teaspoon Dijon mustard

2 tablespoons peanut oil

Make the salad in individual bowls and dress right before serving (dress the salad that is, I assume you were wearing clothes when making the salad)  

Butternut Soup

Butternut Soup

1 Butternut, cleaned, peeled and diced

2 Tablespoons olive oil

1 Onion, peeled and chopped

1 carrot, peeled and chopped

1 stalk celery peeled and chopped

2 cloves garlic, peeled and chopped

1 tablespoon of curry powder

1 can low fat coconut milk

2 cups vegetable stock

Juice of half a lemon or lime

Salt and Pepper to taste

Coriander and plain yoghurt to serve

Cook onions, celery and carrots in olive oil until tender, add the butternut, curry powder, salt and pepper and cover with vegetable stock. Cook until soft then add the juice of the lemon or lime and coconut milk. Use a stick blender to blend it up. Place in a bowl with a swirl of yoghurt and come coriander. Serve with toast or homemade croutons.

EGGPLANT SNACK

EGGPLANT SNACK

A simple and tasty snack - great with beer, can be served with hummus and bread or on its own. Simply chop an eggplant in to bite size pieces, layer on a baking tray drizzle over some olive oil and shake on some salt and pepper. Bake on high in the oven for about 45 minutes turning half way through.

MY GREEK SALAD

MY GREEK SALAD

Oh the perfect vegetarian lunch!!!

Iceberg lettuce

Cherry Tomatoes

Red onion

Large green olives

Cucumber

Serve dressed with olive oil, balsamic vinegar and crusty bread

SPINACH & FETA QUICHE

SPINACH & FETA QUICHE

Short Crust Pastry - store bought or make your own

1 Bag of baby spinach finely chopped

1 block of feta chopped in to medium size cubes

1 cup tasty cheese

6 eggs

garlic salt and pepper

dash of cream

Blind bake the base, take out of the oven and cool, layer the bottom with the chopped spinach, tasty cheese & cubes of feta whisk up eggs with a dash of cream, garlic salt & pepper. Bake in the oven for about 25 minutes or until it is golden on the top. Serve with salad.

EGGPLANT AND LENTIL CURRY

EGGPLANT AND LENTIL CURRY

1 x Large Eggplant

5 x Large Tomatoes

1 x Large Onion

1 x Cup of white wine

1 x tin of brown lentils or 1 cup of pre cooked lentils

1/2 x Cup of water

2 x Cloves of garlic

3 x teaspoons mild curry powder

1 x teaspoon caraway seeds

1 x teaspoon coriander seeds

Salt and pepper to taste

Rice, Yoghurt, Coriander & Chutney to garnish and serve. I used my home made organic plum chutney - don't you just love the colour!

Cook the onions, garlic and spices first, then add the tomatoes, then the eggplant and liquids, cook for about 45 minutes and then let it rest for about 25 minutes, serve with the rice and condiments.

This is a good dinner for any of my friends who are gluten free.

STIR FRY WITH FLAT RICE NOODLES

STIR FRY WITH FLAT RICE NOODLES

You can use any vegetables for this dish - I used the following because they were in my fridge:

1 x Pack Firm Tofu

1 x Onion

1 x Bunch of Broccollini

7 x Mushrooms

10 x Baby corn

1 x large carrot

1 x bunch of coriander

Stir fry everything up - starting with the onions and tofu, meanwhile prepare your rice noodles according to the packet instructions (super easy, I just had to soak the noodles in boiling water in a big bowl for about 20 mins, then rinse with cold water)

Make up a sauce using Asian ingredients from your cupboard, I heated the following ingredients

in a pot for about 3 minutes

1 x Tablespoon of sesame oil

4 x Tablespoons of sweet chilli sauce

3 x Tablespoons soy sauce

4 x Tablespoons rice wine vinegar

1 x crushed garlic

1 x teaspoon grated ginger

Once your vegetables are tender, add the rinsed rice noodles and heated sauce (Chop the noodles a little if you want to make them easier to eat)

Garnish with lime wedges and chilli. Looks great served straight from the wok

ZUCCHINI AND COUS COUS PIE

ZUCCHINI AND COUS COUS PIE

5 Medium Zuchini

1 Red Pepper

1 Small Onion

1 tablespoon olive oil for cooking

Salt, Pepper, mixed spice or curry powder

1 large tub of ricotta or cottage cheese

1 cup low fat grated cheese

2 Cups of prepared couscous

Filo Pastry or puff pastry

Cooking spray if you are using Filo Pastry

Cook the zucchini, red pepper and onion & seasoning in a little olive oil until soft. Cool and mix in the couscous then the  ricotta or cottage cheese & grated cheese. Lightly oil a baking dish and throw on a few pieces and roughly tear and layer on some filo pastry sheets, spraying with cooking spray as you go. (If you are using puff pastry - cook the base blind first). When you have your base ready, pour in the filling and top with more pastry. Bake in the oven at 200 degrees C for about 40 minutes or until brown on the top.