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.

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.

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.