sweet potato salad
- val

 

Ingredients

1 large orange sweet potato cut into large cubes

1 large eggplant sliced thickly

1 large red onion sliced thinly

3 or 4 tomatoes cut into wedges

3 zucchinis halved lengthwise and sliced diagonally

Mushrooms sliced

Rocket leaves

Balsamic vinegar

Grated ginger (optional)

Walnuts

Pepitas and/or sunflower seeds

Method

The tomatoes and eggplant can be roasted in a moderately hot oven (200°C) or fried in a non-stick pan with a minimum of oil.

Eggplant can soak up a lot of oil so you may try soaking the slices for a couple of minutes in water and pat dry before cooking.

Cook the zucchinis lightly so they don’t fall to bits.

The sweet potato can be steamed and then lightly browned in a fry pan before mixing.

Cook onion in a little oil as per the eggplant. Similarly for the mushrooms.

Combine while warm with half the rocket - it will wilt with the heat of the cooked vegetables - in a large bowl and dress with balsamic vinegar mixed with grated ginger (optional).

Add the remaining rocket while cool.

The walnuts and seeds go in just before serving.

Enjoy!

mexican bean dip - anthony

This was very popular at the 2014 Xmas Party

Ingredients

2 tins refried beans

1 minced onion

4 cloves crushed garlic

Chipotle sauce/ Chilli sauce/ Tomato sauce to taste

4 ripe avocados

2 tsp lemon juice

1 tub sour cream

1 cup shredded tasty cheese

Fresh coriander, chives or sliced shallots

Directions

Spoon avocados into a small mixing bowl. Add lemon juice and mash thoroughly.

In a seperate medium sized serving dish or bowl mix the beans, onion, garlic and sauce. Flatten the top of the bean mixture and add the avocado mixture. Flatten avocado and add the sour cream as a layer.

Top with the shredded cheese and garnish with fresh coriander, chives or sliced shallots.

Serve with corn chips or tortilla wedges.

spiced walnuts - david

Cayenne pepper gives these slightly sweet walnuts a piquant kick.

If you have a large pan, you can easily double this recipe.

Prep Time - 10 minutes

Makes 2 cups. Serves 8

Ingredients

1 tablespoon honey

2 teaspoons olive oil

2 cups walnut halves

2 tablespoons sugar

1 teaspoon coarse salt

1 teaspoon ground cumin

1/2 teaspoon ground coriander

(or any combination of your favourite spice maybe a curry powder)

1/8 teaspoon cayenne pepper (or more for a healthier kick)

Directions

1. In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.

2. Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

triple choc brownies - jane

Ingredients

195g butter

185g dark chocolate chopped

3 eggs

1¼ cups castor sugar

2/3 cup plain flour

½ cup cocoa powder

¾ cup roughly chopped white sugar

¾ cup roughly chopped milk chocolate

Method

Preheat the oven to 180°C. Place the butter and dark chocolate in a saucepan over low heat and stir until smooth. Allow to cool. Place the eggs and sugar in the bowl of an electric mixer and beat until light and creamy. Fold through the chocolate and butter mixture. Sift the flour and cocoa over the mixture and mix to combine.

Add the white and milk chocolate then pour into a 23cm square cake tin, base lined with non-stick baking paper. Bake for 35 – 40 minutes or until set. Allow to cool and then cut into squares.

 

easy beetroot dip
- daphne morgan

Ingredients

Baby Beetroot – one 450g tin

Sour cream – 1/3 cup

Horseradish cream – 2 tsp

Fresh coriander leaves – 2 tbs, finely chopped

Salt and pepper to taste

Method

Drain beetroot

Put all ingredient except coriander into a food processor, and process until smooth

Stir in coriander

jam drops - judy

Ingredients

90 gm butter

90 gm caster sugar

1 egg

Vanilla essence

240 gm Self Raising flour

Raspberry jam

Method

Put all the ingredients except the jam into the food processor. Whizz until well combined as a soft dough.

If the mixture is crumbly add a small drop of milk to achieve the desired consistency.

Roll a teaspoon of the mixture into a ball. Make a well in the centre of the ball and fill with jam.

Bake on a greased tray (better still use baking paper) for 15 minutes at 160ºC (fan forced).

 

Phoebe's Quinoa and Feta Salad

 

One cup of dry Quinoa

2 peeled carrots

1 small red onion minced

1 small capsicum chopped

250g feta cut into small cubes

440g tin of chick peas drained

2 cups chopped parsley

1/2 cup walnut pieces

125ml Ceaser dressing

Pepper to taste

 

Prepare quinoa as per packet instructions. Grate or finely chop the

carrots and blend all ingredients in a large bowl.

Anthony's Roast Capsicum and Sundried Tomato dip

 

1/2 cup Roasted red capsicum strips

1/4 cup Sundried tomatoes

1 small red onion minced

250g cream cheese

Salt and Pepper to taste

1/4 teaspoon regular or smoked paprika

 

Place all ingredients in a food processor and mix well. Transfer to a

small serving bowl and dust with paprika. Serve with corn chips or

crackers.

Spinach Dip

You can use frozen spinach (get the one that is made up of 4 ‘pellets’ – it is easier to thaw just some of it) or microwave fresh silverbeet (slice finely, including the white stalk – gives a nice ‘crunch’!) for about 2-3 minutes on High, cool. You can freeze the cooked silverbeet in batches for future use.

The following quantities give you the proportions but you don’t need to slavishly stick to them:

INGREDIENTS

250g chopped spinach / silverbeet (squeeze out any moisture)

200g water chestnuts, chopped

1 packet Continental Spring Vegetablle soup mix

3 stalks of shallots, sliced

4 tablespoons mayonnaise (we use Norganic Golden Soya Mayonnaise from the Health Food section of Coles or Woolworths) –

or for a lighter version:
2TB mayo + 2TB plain yoghurt

METHOD

In a 1.5 litre microwave jug thaw the spinach / silverbeet.

When cool combine with remaining ingredients.

Mix with a spoon then process with a Bamix or blender.

Allow to stand for approx 2 hours to soften the soup mix and for the flavours to develop.

 

Can be served in a cob of bread (make it crisp by hollowing out the cob – reserve the soft bread bits – and cooking in a 150C oven for 10-15mins) surrounded by carrot / celery / capsicum sticks or crisp biscuits.

Enjoy!