Hummus

Ingredients;

• 2 tins chickpeas, drained 
• 1 clove garlic
• 140g (1/2 cup) tahini (see note)
• 2 lemons, juiced
• Olive oil, to serve

Method;

Process chickpeas in a food processor until smooth. Add garlic, tahini and lemon juice, season with salt, then process until very smooth. If the hummus is too thick, add 1/2 cup water 1 tablespoon at a time, until it has reached the desired consistency. (Hummus thickens as it cools, so check the consistency just before serving.) It will keep in an airtight container in the fridge for up to 1 week. Makes 2 cups. 

Spoon hummus into a bowl, drizzle with olive oil, and scatter with reserved chickpeas to serve.

For variety add some cumin seeds, fried gently.

Salmon and Cream Cheese crepes

Ingredients;

• 1 cup light cream cheese
• 3 teaspoons finely chopped fresh dill
• 1 1/2 teaspoons finely grated lemon rind
• Fresh crepe or 400g packet frozen French-style crepes, thawed
• 8 slices (200g) smoked salmon
• 1 small red onion, halved, thinly sliced

Method;

Place cream cheese, dill and lemon rind in a bowl. Season with salt and pepper. Stir to combine.

Place 1 crepe on a flat surface. Spread with 1 tablespoon cream cheese mixture. Top with 1 slice salmon. Top with a little onion. Roll up to enclose filling. Trim ends. Cut in half. Secure with toothpicks. Repeat with remaining crepes, cream cheese mixture, salmon, onion and toothpicks.

Simple Crepe

Ingredients;

• 1 cup plain flour
• Pinch of salt
• 1 egg
• 1 cup milk

Method;

Combine all ingredients in a bowl. Blend until smooth. Add a little water and mix to desired consistency. Cover and set aside to rest for 5 minutes.

Heat a medium non-stick frying pan over medium heat. Heat a little butter. Using 1/4 cup mixture per pancake, pour batter over pan, tilting from side to side so batter covers base in a thin film. Cook pancake for about 1 minute or until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden. Repeat with remaining mixture, adding butter between pancakes.

Lentils with Raita

Ingredients;

1 Tbl olive oil
6 spring onions, chopped
2 tsp ground coriander
1 tsp ground cardamom
2 tins brown lentils
3 large handfuls of spinach
1/2 cup coriander leaves
2 tsp lemon juice
Steamed rice to serve,mango chutney to serve

Raita
1/2 cup thick Greek yoghurt
1/2 Lebanese cucumber chopped
2 tsp lemon juice
1Tbl chopped mint leaves
Salt to taste

Method;
Heat olive oil over low heat, add spring onions and cook stirring for 1 minute. Add ground coriander and cardamom and stir for 30 seconds. Add lentils and 1/3 cup water and spinach. Increase heat to medium for ~3 minutes. Remove from heat and add coriander leaves and lemon juice.
Make raita by combining all ingredients.

Pumpkin and Pasta Bake

Ingredients;


1 onion, diced
2 cloves garlic, crushed
500 g pumpkin, 2 cm cubes
1 tsp chilli flakes
2 1/4 cups stock
200 g pasta (macaroni, spirals)
1/2 cup cream
Rosemary
2 slices grain bread for fresh bread crumbs
Lemon zest
1/2 cup grated cheese
2 Tbl olive oil
1 tin chick peas, drained
2/3 cup cheese, grated

Pre-heat oven to 200 deg C

Heat 1 Tbl oil in fry pan over medium heat, add onion and garlic. Once onion is soft, add pumpkin and chilli flakes. Stir and add half the stock.

Once pumpkin begins to soften (5 min) add pasta, cream, rosemary and rest of stock. Season with salt and pepper and bring to a simmer, then turn heat to low for approximately 8-10 minutes until pumpkin and pasta are tender.

Meanwhile, place bread crumbs, lemon zest and 1/2 cup of cheese in a processor, whizz until fine crumbs. Add 1 Tbl oil. Pulse to combine.

Stir remaining cheese and chick peas into pasta mixture and spread over baking dish. Sprinkle with bread crumb mixture and bake for 15 minutes.

Lentil & vegetable stew

• 1 tablespoon extra virgin olive oil
• 1 large onion, halved, thinly sliced
• 1 red capsicum, finely chopped
• 1 broccoli cut into small florets
• 4 small potatoes, chopped, parboiled
• 3 carrots, chopped, parboiled
• 1 pit flavoured tofu, cut into 1cm pieces
• 3 x 400g cans brown lentils, drained, rinsed
• 1 tin chopped tomatoes
• 1 cup vegetable stock
• 2 tablespoons fresh parsley leaves, chopped, plus extra leaves to serve
• 2 tablespoons fresh coriander leaves, chopped, plus extra leaves to serve
• 2 tsp sambal olek
• Parmesan, grated, to serve
• Sour cream, to serve

1. Heat oil in a large deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until onion is softened. Add broccoli and parboiled carrot & potato. Add tofu.
2. Add lentils, tomato and stock. Add sambal olek. Stir. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until mixture thickens. Season . Stir in parsley and coriander.
3. Sprinkle with parmesan and extra parsley and coriander. Serve with sour cream.