Ingredients (Serves 6)

3 cups chicken stock

2 cups quinoa (I mixed it up 1 c white, 1 cup red)

1 knob of butter

1 bunch spring carrots

3 spring onions (finely chopped)

1 bunch of broccolini chopped roughly (you could use normal broccoli)

1 cup corn kernels

6 mushrooms (roughly chopped)

1/2 large sweet potato (cubed)

any other vegetables you may have and want to finish off.

1 clove garlic (crushed)

1/2 lemon zest and juice

2 tbsp garlic oil

1/4 cup of good quality olive oil

2 dsp sherry vinegar

salt and pepper

Method

Bring chicken stock  to the boil.  Turn heat down to a simmer and add your quinoa.  Replace lid on pan.

Put your carrots in a frying pan with a knob of butter and fry medium heat until soft.

Whilst carrots and quinoa are cooking chop up remaining veges.

Steam your sweat potato.

Once carrots are cooked remove carrots from the pan and chop into 1cm pieces.

Add your spring onion, mushrooms and broccoli to the pan you cooked the carrots in and fry on medium heat until slightly browning.  Add your sweet potato once steamed and your carrots and corn to the pan, fry for another 2 -4 mins.

Remove your quinoa from the heat once it’s cooked and set aside to cool a little.

Once all your veges are brownish and cooked, add them to the quinoa along with your lemon zest and salt and pepper.

Dressing:

Mix together your garlic, lemon juice, sherry vinegar, and olive oil.

Pour your dressing (not all at once) and mix through salad checking as you go whether or not you need to add more.  Once you have the consistency and flavour you like, refrigerate for 30 mins before serving.

Ingredients

2 handfuls of mixed tomatoes (cherry, yellow, kumato etc)

1 small spring onion

half a clove of garlic, grated

3-4 tbsp olive oil (use the best one you got)

1 tbsp red wine vinegar

sea salt and freshly ground black pepper

2-3 tsp fresh horseradish, grated or a couple of teaspoons of the stuff in a jar is fine

100 g goat cheese, crumbled

a small handful of fresh oregano

Method

Divide or slice the tomatoes, depending on their size, and put them in a medium sized bowl. Cut the spring onion in thin slices and add to the bowl together with the garlic. Add olive oil, vinegar, horse radish, salt and pepper to the salad, toss it all around and taste it, add more salt and horseradish if needed. Divide on two plates. Add crumbles of goat cheese and some fresh oregano before serving.

Ingredients

2 cups dry black-eyed peas

Salt

1 package of feta cheese, or a good size square

1 cup of sun-dried tomatoes in oil

1 finely chopped spring onion

1 finely chopped garlic clove

1 large bunch of spinach, about 1 pound, washed, chopped

Zest and juice of a lemon

Method

Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are. Don’t let the water simmer.

Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice. Mix well.

When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many.

Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.

Ingredients

1 teaspoon salt

5-6 cups fresh broccoli florets (about 1 pound of florets)

1/2 cup toasted slivered almonds or pine nuts

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped

1 cup of frozen peas, thawed (or fresh peas if you can get them)

1 cup mayonnaise

2 tablespoons apple cider vinegar

1/4 cup honey

Method

Fill and boil the kettle.

Place broccoli florets in a strainer or sieve.

Once the kettle is boiled pour water over the broccoli to blanch it, repeat until consistency is to your liking, I do this twice then run under cold water to stop the cooking process.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl.

In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Ingredients (Makes 1.2 Litres)

250g granulated sugar

100ml fish sauce

100 ml soy sauce

1 teaspoon ground white pepper

Method

Place all ingredients in a saucepan and add 1 Litre of water.  Bring to the boil over high heat, stirring until sugar is dissolved.  Cool and transfer to an airtight container, then store in the refrigerator for up to 2 months.

Ingredients (Serves 4)

1 tablespoons, vegetable oil

2 cloves garlic, finely chopped

1/2 red onion, thinly sliced

2 tablespoons finely chopped lemongrass, white part only

4 fresh long red chillies, finely chopped

500g chicken thigh fillets, thinly sliced on the diagonal

1/2 cup stir-fry sauce

Steamed rice, sliced fresh tomatoes and cucumber to serve (optional)

Method

Heat a wok over high heat (don’t let it get too hot), then add oil.

Add garlic and cook for 15 – 20 seconds, add onion and cook for another 1 – 2 minutes, then add lemongrass and chilli and toss for 30 seconds or until fragrant.

Add chicken and toss to combine.  Add stir-fry sauce and continue tossing for another 1 – 2 minutes or until chicken is cooked through and sauce is caramelised.

Serve on steamed rice with sliced tomatoes and cucumber, if using, to the side.

Ingredients (Serves 4)

1 1/2 cup vegetable broth

2 tbsp olive oil

1 large onion (finely chopped)

2 cloves garlic (finely chopped)

1 chard (slice the leaves into thin strips, cut the smaller stems into 1/4-inch dice, discard the larger stems) or silverbeet

2 cans (2 cups) cannellini beans (rinsed well)

4 tbsp mascarpone cheese

1/2 lemon (juice and peel)

fresh thyme

salt and pepper

Method

Bring vegetable broth to a bare simmer in a saucepan over medium heat and set aside.

Heat olive oil in a large saucepan over medium heat, add onion, garlic and the stems of the chard. Cook for about 5 minutes, stirring occasionally, until softened. Add one cup of the broth, cook and stir, until almost absorbed. Now add chard leaves, cannellini beans and the rest of the broth. Cook and stir for a couple of minutes, then add mascarpone cheese, lemon juice and thyme. Season with salt, pepper and more thyme if needed. Top it with some grated lemon peel before serving.

2 (about 200g each) single chicken breast fillets

1 tablespoon light soy sauce

2 teaspoon finely grated fresh ginger

1 tablespoon cornflour

60ml (1/4 cup) water

1 x 420g can creamed corn

1 x 300g can corn kernels, rinsed, drained

100g shaved ham, thinly sliced

2 egg whites

1 teaspoon sesame oil

6 green shallots, ends trimmed, thinly sliced diagonally

Salt & freshly ground black pepper

Method

Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.

Add the soy sauce and ginger to the stock mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until stock thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.

Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.

Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.

Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot.

Ingredients (Serves 4)

500 g beef mince

1 onion (crushed)

2 cloves garlic (crushed)

1 finely chopped green chilli

2 tablespoon paprika

1 teaspoon cumin

1 teaspoon chilli powder

2 teaspoons cinnamon powder

1 tablespoon sugar

Salt and pepper

1 can chopped tomatoes

1 can of kidney beans (400g)

1 bag nachos

1 jar of salsa

1 1/2 cups grated cheese

Spring onions (chopped finely)

Tomatoes (chopped up)

Fresh coriander

Jalapeños

Sour cream

Other Ingredients

Guacamole 

Method

Fry the onions, garlic and chilli together until onions are soft and  transparent in colour.  Add your mince, spices, sugar and salt and pepper to the pan and fry on medium heat until combined and just cooked.

Add the beans and tomatoes, turn the heat down a little and simmer until combined and your mixture is cooked and reasonably dry, not too sloppy.

Pour your nachos into an oven proof dish and cover with the salsa.  Add your meat to the dish and sprinkle with grated cheese.

Place in the oven for 15 mins on 170°C and cook until the cheese is melted.

Bring out of the oven and top with guacamole, sour cream,  jalapeños, spring onions and chopped fresh tomatoes and fresh coriander.

Ingredients (Makes 12 – 18 tarts)

3 egg yolks

115 grams castor sugar

2 tablespoons cornflour

230mls thick cream

170mls milk

2 teaspoons natural vanilla extract

1 – 2 sheets rolled puff pastry

Method

Put egg yolks, sugar and cornflour in a saucepan and whisk together.  Gradually whisk in the cream and milk until smooth.

Place the pan over medium to low heat and cook, stirring almost constantly (so as not to forget it),  until the mixture thickens and comes to the boil.  Remove from the heat and stir in the vanilla extract.

Transfer the custard to the bowl cover the surface with glad wrap to prevent a skin forming, and leave to cool.

Preheat oven to 190 degrees celsius.  Lightly grease 2 x 12 hole muffin tins 80mls (patty pans).

Cut the pastry sheet in half, put one half on top of the other and set aside for 5 mins.  Roll up the pastry tightly from the shorter end and cut the pastry log into 12, 1cm rounds.

Lay each pastry round on a lightly floured surface and roll into an even circle about 10cm in diameter.

Press the pastry round into the holes in the muffin tin.  Spoon, cooled custard into the pastry cases and bake for 20 – 30 minutes, or until the pastry and custard are golden.

Leave the tarts in the tins for 5 mins before removing to serve hot or cold.