Serves: 4 for entre
Prep: 15 min
Cook time: 45 min

Ingredients:
Lug of olive oil
1 Large onion chopped
2 garlic cloves
1 tspns of groud coriander
2 tspns of ground cumin
Pinch of chili powder
½ kilo of sweet potato peeled and diced
½ kilo of carrots sliced
6 cups of veggie stock
A can of chicpeas drained
½ lemon juice
Bread to serve

1. Sweat onions and garlic on a medium heat. Add coriander, cumin and chili stirring through for about a minute until the aromas emerge.
2. Add vegetables and stir for several minutes stiring regularly.
3. Add veggie stock and bring to the boil reduce and cook for about 20 minutes or until the vegetables are soft.
4. Allow to cool and blend.
5. Return to the saucepan to cool and season with salt and pepper. Add lemon juice and serve.

I’ve written this recipe up with a smidge less cumin than I made it – but I just must say it is creamy, sweet and luscious.

Warning: Sieve needed.

Serves: 3 for entre
Prep: 10 min
Cook time: 30 min

Ingredients:
4 roasted ears of corn
1 tablespoon of olive oil
3 medium/smallish zucchini
2 small red chilli
3 cups of vegetable stock
1 tsp of garam masala
Sprinkle of cumin
½ cup of milk
Salt and pepper

1. Rub down the corn with salt pepper, some olive oil and chilli
2. Roast the corn ears until golden brown along with the zucchini
3. Slice the kernels off the cob
4. Place roast corn and zucchini in a saucepan with the veggie stock and bring to the boil. Simmer for 30 minutes
5. Pass contents of the pot through the sieve to separate out the corn skins and discard
6. Return to the pot adding the garam masala, cumin and milk. Warm and serve with crumpets!

Quick and easy. Sorry about the picture. I’d already eaten most of my dinner when I realized it was so good that I should do an entry!

Serves: 1 or more
Prep: 10 min
Cook time: 10 min

Ingredients:
1 chicken breast ( you won’t need all of this but may as well cook it)
1 large mushroom
½ Spanish onion
1 ½ handful of rocket
½ handful of oregano
1 garlic clove
1 small red chili
Lemon myrtle infused olive oil
½ lemon
Grated halloumi to serve

1. Cut the chicken into strips and marinate in the finely chopped chili and finely chopped oregano with a lug of lemon myrtle olive oil and a teeny bit of that lemon as we need most of it in the dressing. Leave for half an hour
2. In a seperate hot pan begin to cook the chicken pieces until nice and brown
3. In the mean time, begin to cook the mushrooms. Slice them and throw into the pan with plenty of olive oil. Once half way through cooking add the onion and garlic continue to cook until just golden on each side on a medium heat.
4. In a bowl combine rocket the remaining juice of the lemon
5. Combine the cooked mushroom and chicken with the rocket. This will wilt it a little. Stir to combine and garnish with halloumi and pepper.

What a quick after work snack. I blew myself away with this one – it was soooo yummy and fast.

Serves: 1 or more
Prep: 10 min
Cook time: 7 min

Ingredients:
Guacamole
Gourmet Rissoles
Sweet Potato (kumara)
Button mushrooms
Cream cheese

1. Slice some sweet potato rings really thinly and char grill
2. Fry rissoles
3. Make guacamole
4. Sauté mushrooms
5. Toast bread
6. Pull it all together. Spread on the cream cheese, top on mushrooms, sweet potato, rissole on top and the guacamole to finish it off.
7. Delish!

A wonderful meal with variety, lots of nutrition and it is easy to make vegan or add some meat too. I love this because it is so fulfilling and easy to accommodate to many different eating requirements because most of this food is cooked separately.

Serves: 2 or more
Prep: 30 min
Cook time: 40 min

Ingredients:
French green lentils
Roasted vegetables – potato, sweet potato (kumera), pumpkin, carrot, cherry tomatoes, beetroot, zuchinni, whole small onions
French beans and butter beans
Herbs
Lemon
Salt and pepper to taste
Natural yogurt

Optional:
Grilled halloumi
Poached chicken breast.

1. You need to get your roast veggies on first. Obviously smaller pieces cook quicker, but generally beetroot will take the longest followed by potato, then carrot, pumpkin, onion and zucchini and cherry tomatoes at the end.
2. Cook up some French green lentils by cooking in boiling water for 30 minutes or so.
3. When you have ten minutes to go (just after throwing in the zucchini and cherry tom) Drain the green lentils rinse in hot water and add combine with freshly chopped herbs, lemon juice, salt and pepper.
4. Pop some water on the boil for steaming the beans
5. Grill off the halloumi or poach the chicken or both
6. Serve with a dollop of the yogurt on top of the lentils.

I’ve eaten these for a few weeks now. Easy as pancakes and very satisfying for my love of lemon, sour, sour lemon. <3

Serves: 1 or 2
Prep: 3 min

Cook time: 10 min

Ingredients:
1 cup wholemeal self raising flour
1 tablespoon of sugar
1 egg
1 cup
Butter for frying
Sugar and lemon to serve

1. Sift flour into a bowl and create a well
2. Crack the egg and add the milk and sugar into the well
3. Whisk until smooth, or blend if you prefer
4. In a pan, heat a teaspoon of butter when melted ladle one spoon into the pan and cook for a minute or so on a medium to high heat then turn. It should shuffle around the pan with a shake easily, bubble slightly on top before you flip it and then cook very quickly on the next side. Adjust the cooking time if necessary. Usually the first pancake isn’t as good as the following. But do them one at a time adding a little more butter each time.
5. Butter them while hot and sprinkle with a little sugar, I like to do this once the next one is in the pan it makes the production quite fast and furious.
6. When you find the time, perhaps between every few cover in lemon juice and serve.

Serves: 6
Prep: 5 minutes
Cook: 30 minutes

Ingredients:
2 punnets of strawberries
1.5 cups of white wine
1 cup of sugar
.5 cup of water
1 star aniseed
1 cinnamon bark

1. Top the strawberries and chop in half.
2 Pop all ingredients into a saucepan and bring to the boil
3. Simmer for 30 minutes
4. Blend and refrigerate until cool
5. Serve cold

Optional: You may wish to strain to remove the seeds and roughage. I think it is fine without it. However, if you allow to sit long enough the soup separates in two. By skimming the roughage off the top you get a clearer soup as shown below.

Because I didn’t eat all of it at the time - the remainder was frozen, turning it into this great sorbet sort of thing. Frozen strawberry soup tastes lovely. I think this soup could also have very easily be turned into jelly.

Beetroot Dip with Mint

Serves: Many
Prep: 40 min
Cook time: 1hr

Ingredients:
3 medium beets
2 cloves of garlic
1 small tub of yogurt
2 tablespoons of mint

1. Lob the top off the beets.
2. Place beets into a pot of boiling water and boil until soft (aprox 25 minutes)
3. Allow to cool.
4. Wearing gloves (so the beets don’t stain) rub of the beetroot skin
5. Roughly chop the beetroot and add to the bowl along with the yogurt
6. Blend until roughly smooth.
7. Add mint and stir

Roasted Eggplant Dip

Serves: Many
Prep: 40 min
Cook time: 1hr

Ingredients:
2 large eggplants
Juice of one lemon
2 garlic cloves, finely chopped
2 tablespoons tahini
Spring onions to decorate (optional)

1. Preheat oven to 200°C
2. Place the eggplant on a grease paper lined roasting tray and cook for 40 minutes. Turn once during cooking.
3. Set aside to cool so that you can handle them comfortably.
4. When cooled, peel the skin away and discard. Leaving the filling in a bowl.
5. Combine with the rest of the ingredients and blend.

Makes: About a cup and a half
Prep: 10 min
Cook time: n/a if you used them tinned.

Ingredients:
1 can of chick peas (ceci)
2 large desert spoons of tahini (sesame paste)
1 clove of garlic
Juice of one lemon
Salt and pepper to taste

Serve on the same plate as the main for a nice change

1. Crush the chick peas with a fork
2. Add tahini, crushed garlic, lemon juice and taste
3. You can always add more lemon or garlic for more bite as well as salt and pepper to taste.

Lasts about a week.

Serves: Many
Prep: 10 min

Ingredients:
2 small tubs of yogurt
3 Lebanese cucumbers, peeled, seeded, and chopped finely
2 garlic cloves, finely chopped
2 handfuls of mint finely chopped
1/2 lemon juiced

1. Mix all ingredients together.
2. Make ahead of time and refrigerate, giving time for the flavors to develop.
3. Serve with bread, crackers and dipping vegetables.