Chana Dal

Ingredients;

3/4 cup chana dal
3 cups water
1/2 tsp tumeric

For tempering;
2 medium tomtoes, chopped
1/2 cup finely chopped onion
4-5 garic cloves, finely chopped
1 inch ginger, finely chopped
1 green chilli, finely chopped
2 Tbl oil
3/4 tsp cumin seeds
1/4 tsp red chilli powder
1/4 tsp
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala powder
salt
coriander leaves

Method;

First soak the lentils for an hour.
Take 3 cups of water and add to a pot along with the drained lentils. Cover and cook for 45 minutes to one hour until lentils are softened. Add more water if required.

Place 2 Tbl oil in a fry pan and fry cumin seeds for a few seconds until they splutter and then add chopped garlic until lightly brown.
Now add chopped onions and fry until golden, then add chopped tomatoes, ginger and chilli.
Stir well before adding dry spice powders.
Pour in the chana dal along with its stock.
Add more water if required and salt to taste. Simmer for 6-8 minutes to gain medium consistency.
Serve with rice.

Geoff Beattie's Rich Dark Fruit Cake

Ingredients

2 x 350g packets raisins

3 x 350g packets sultanas

1 x 350g packets currants

60 g cherries

60 g mixed peel

120g blanched almonds

Juice of 1 orange

4 Tbl rum

4 Tbl sherry

500 g butter

500 g brown sugar

10 eggs

1 Tbl treacle

1 dessertspoon coffee essence

2 Tbl vanilla

1 Tbl lemon essence

60 g self-raising flour

60 g plain flour

1/2 tsp ground cloves

1/2 tsp salt

Method

Soak fruit overnight. Cut raisins, and any large sultanas or cherries. Put the rum and sherry over the fruit, and the juice of the orange. Mix well, leaving almonds to add next day. Beat the butter and sugar until creamy. Add eggs. Beat well after each egg. Add treacle and essence. Add dry ingredients. Lastly, add fruit mixture. Mix well. Bake in a 25-28cm sq tin, lined with Glad Bake. Cook at 150°C for two hours, then reduce to 120°C for another four hours or until cooked. Wrap in heavy towel and leave to cool.

Roasted Winter Veg and Gnocchi

Ingredients:

500 g sweet potato or pumpkin, cut into 2 cm pieces
250 g cauliflower, cut into florets
1 red onion cut into wedges
1 Tbl chopped sage leaves (or other herb)
1 Tbl olive oil
350 g ready made gnocchi
1/4 cup cream
50 g blue cheese (or substitute tasty for kid friendly version)
150 g bocconcini, torn into chunks

Pre-heat oven to 180 degree C. Place pumpkin/sweet potato, cauliflower, onion and herb in an oven tray and drizzle with oil. Toss to coat and arrange i a single layer. Bake for approx 20 minutes (sweet potato may take longer).

Near the end of this time cook the gnocchi in a saucepan for approximately 2 minutes. Remove with slotted spoon as gnocchi rises to the surface and place in baking tray and mix to combine. Drizzle with cream and top with cheese. Place under hot grill until cheese melts.

Thai Corn Fritters

Ingredients:

4 corn cobs
3 Tbl red curry paste
1 egg
140 g rice flour
1 tsp baking powder
1/2 tsp salt
3 kaffir lime leaves, shredded
oil for frying

Relish:
4 Tbl rice wine vinegar
3 Tbl caster sugar
1 lebanese cucumber, finely cubed
1 cm ginger, cut into fine strips
1 red chili, de-seeded and chopped

For the relish, place vinegar and sugar in a small saucepan and heat on medium until sugar has dissolved.
Remove form heat and allow to cool, pour into a bowl with the cucumber and ginger and chili.. Stir.

For the fritters, slice the corn kernels from the cobs. Place half in a bowl and half in a food processor. To the processor, add egg, paste, flour baking powder and salt. Blend until smooth and then tip into bowl with kernels and fold through lime leaves.
Heat oil for deep frying. Drop the mixture, in tablespoon balls, into the hot oil for 2-3 minutes, turning occasionally. Place on paper towel to drain.

Salad Dressing

1/3 cup chopped fresh herbs
1/4 cup olive oil
2 Tbl white wine vinegar
2 tsp wholegrain mustard
1 Tbl cream

Place in jar and shake.

Spinach, Pine Nut and Feta Buns

For Breadmaker

Ingredients:
1 cup warm water
3 cups strong plain flour
1.5 tsp salt
2 Tbl butter
3 tsp sugar
2 Tbl Greek yoghurt
2 tsp yeast

Method:
Pre-heat oven to 220 degrees.
Add all ingredients to Breadmaker and set to dough setting.
Allow to rise in a warm spot.
Knead briefly and roll out to 30 cm x 40 cm rectangle.

Toppings:
Scatter with spinach leaves, pine nuts and feta.
OR Spread garlic paste and cover with grated cheese.

Roll dough tightly and slice into scrolls. Place on baking tray 1 cm apart and allow to sit for a further 30 minutes.
Bake for 20 minutes.

Chocolate Pudding with Pear

Ingredients:
125 g plain flour
Pinch salt
125 g caster sugar
3 tsp baking powder
3 Tbl cocoa powder
125 mL milk
85 g butter, melted
2 eggs
1 tsp vanilla extract
Two pears, peeled and chopped (or tinned equivalent)
Topping:
180 g soft brown sugar
2 Tbl Cocoa powder
1 cup boiling water

Method:
Pre-heat oven to 160 degrees (fan forced)
Grease one medium bowl (1.5 L oven-proof bowl)
Sift flour, salt, sugar, baking powder and cocoa powder into a bowl.
Combine milk, butter, eggs and vanilla in a large bowl and whisk until combined.
Mix together wet and dry ingredients and stir until smooth. Add pears and fold through gently.
Spoon mixture into 1.5 L bowl.

To make the topping, combine brown sugar and cocoa powder in a bowl. Sprinkle over the pudding and pour 1 cup of boiling water on top.
Bake for 45 minutes until risen and firm to the touch.

Quinoa, tofu and peanut stir fry

Ingredients

3/4 cup quinoa
1 1/2 cup water
2 tsp olive oil
Tofu, cut into pieces
1 onion, finely chopped
1 carrot, peeled, thinly sliced
1 stick celery, thinly sliced
Garlic
Spinach leaves
1 1/2 Tbl tamari
2 tsp sambal olek
2 tsp lemon juice
2 Tbl crushed peanuts

Method

Rinse and drain quinoa, bring to the boil and then reduce heat and simmer 12 minutes.
Heat half the oil in wok over high heat and fry tofu. Set aside.
Return wok to high heat, add onion, celery and carrot for a few minutes. Add garlic, stir fry and add spinach. Add juice, sambal and tamari.
Sprinkle with peanuts.

Lentil Cottage Pie

Ingredients

1 kg sweet potato
1/2 cup milk
1 Tbl oil
1 onion, finely chopped
2 carrots peeled and finely chopped
1 red capsicum, seeded and finely chopped
250 mL can rending sauce (or equivalent curry sauce)
1 cup frozen peas
grated cheese
Spinach

Method
Preheat oven to 200 degrees
Boil sweet potato, drain and then mash with milk and season
Heat oil in a large saucepan, cook onion, carrot and capsicum until soft
Add sauce, lentils, water and peas
Simmer 2 minutes or until mixture thickens slightly
Transfer to oven proof dish, cover with potato, sprinkle with cheese and bake for 10 min
Serve with spinach

Satay Kumara

Ingredients;
Oil
Onion, chopped
1/2 tsp cumin seeds
1 Tbl red curry paste
270 mL coconut milk
1 Tbl fish sauce
x 2 kafir lime leaves
1 cinnamon quill
Satay sauce (2 Tbl peanut butter, 1/3 cup hot water, 1 Tbl soy sauce)
Kumara cut into pieces
1 pit satay tofu
Broccoli

Heat oil and cook onion 2-3 minutes. Add curry paste and cumin seeds. Cook for 1 minute.
Add satay sauce, coconut milk, lime leaves, cinnamon quill and fish sauce.
Stir well and add kumara pieces. Cook covered until kumara is soft.
Add satay tofu and stir through till warm, then add steamed broccoli.
Serve with rice and pappadams.

Rice Salad

Ingredients

1 cup Brown rice
1 3/4 cup water
1/2 medium onion, thinly sliced
1/4 cup light soy sauce
3 spring onion, finely chopped
1 red capsicum, chopped into tiny pieces
1/2 cup sultanas
1/2 cup roasted peanuts, coarsely chopped - dry fry
1/2 cup each of roasted sunflower, pumpkin and sesame seeds

Dressing;
1/4 cup olive oil
2 Tbl lemon juice
1 tsp lemon rind, grated finely
1 garlic clove, crushed
1 tsp fresh ginger, grated
1 tsp honey
Combine all ingredients and process until smooth, or shake in screw-top jar.
Place rice and unsalted water in a saucepan and cover, simmer for 45 minutes until water is absorbed.
Add onion and soy sauce to hot rice, allow to cool overnight (or at least 2 hours).
Add remaining ingredients. Add dressing to rice and serve immediately.