Zucchini Muffins
Preheat oven to 400 degrees F ( 200 degrees C)
Grease muffin cups using a bit of oil on paper towel.
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp Allspice
1 tsp salt
1 egg
¼ cup cooking oil
½ cup sugar
1 cup grated zucchini
½ cup milk
Method
Measure first seven
ingredients into large bowl. Stir thoroughly.
Make a well in center.
In small bowl beat egg
(with fork) until frothy. Mix in oil,
sugar, zucchini and milk. Pour into well
in dry ingredients. Stir only to
moisten. Batter will be lumpy. Fill
greased muffin cups ¾ full. Bake at 400F
(220C) for 20-25 min 15 min if using mini muffin tins. Serve warm.
Vietnamese
Vegetarian Rice-Paper Rolls
½ cup Sunflower seeds
1 pkg 150g vermicelli noodles
1 bunch coriander
(cilantro) leaves
1 bunch Vietnamese min
leaves
2 med carrots
2 cups bean sprouts
1 cup grated zucchini
1 bunch lettuce leaves
5 spring onions
25 rice paper wraps
1. Place vermicelli noodles in large bowl and cover with
boiling water. Cover the bowl with a
plate and leave for 10 min.
2. Toast sunflower seeds in frying pan, stirring
constantly so they don’t burn. Turn of
pan and leave to cool
3. Wash and dry coriander a mint then chop finely.
4. Wash carrots, trim ends then grate using large hole on
grater.
5. Wash zucchini and grate (skins, seeds and all) using
large hole on grater.
6. Trim ends of spring onion and peel off outer skin.
Slice finely.
7. finely chop or rip lettuce into small pieces
8. Drain noodles and dry with a clean towel. Place back
into bowl
9. Add all veggies and sunflowers seeds to the noodles
and mix well.
10.To soften rice paper pour hot water onto a plate and
slide you wrap through it. Pull it out of water and place on tea towel.
11.Place some of noodle/veggie filling onto middle of
wrap shaping it like a little log across the wrap. Fold over the 2 sides then
roll from the bottom.
12.Place on a plate ready for serving.
Tzatziki
1 cup of plain yogurt
½ of large English cucumber
peeled seeded and diced
2 spring onions finely
chopped
1 Tablespoon dill
1 Tablespoon lemon juice
Salt and pepper to taste
Combine all ingredients in
a bowl med sized bowl. Scrape into
smaller cereal size bowl for serving. Place on back counter.
Clean up table top and wash
dishes.
Silverbeet Pesto
Ingredients
50g parmesan cheese
¼ cup sunflower seeds
1 bunch of silverbeet
(approx 8 leaves) washed and stems removed.
2 cloves of garlic
1/3 cup olive oil
Salt to taste
Method
Place 2 tablespoons of
sunflower seeds in a frying pan and toast over medium heat for 2-3 minutes
being careful not to burn them. Set aside to use for garnish later.
Place remaining sunflower
seeds in food processor. Grate parmesan finely.
Add half to food processor
Wash and dry silverbeet and
remove white stem. Add to food
processor.
Peel and crush garlic into
food processor.
Process until you have a
rough paste. Scrape down the sides and
begin adding oil. Continue processing to
a creamy consistency
Scrape into bowl and add
remaining parmesan and salt to taste.
Garnish with toasted sunflower seeds.
Place on back counter.
Clean up work surface and
wash equipment.
Flat Bread Tortillas
Ingredients
2 cups plain flour
1 ½ tsp baking powder
1 teaspoon salt
2 teaspoons vegetable oil
¾ cups warm milk
Method
Mix together flour, baking
soda, salt and oil. Slowly add warm
milk. Stir until loose sticky ball forms
and knead for 2 minutes. Place back in
bowl and cover with tea towel to rest (about 20 min.). Break into 8 balls. Roll in hands to make
smooth. Sprinkle table top with flour
then roll balls into circles approx. ¼ - ½ cm thick. Pat off excess flour and dry fry for approx.
1 minute per side. Allow to cool
slightly then cut into 4 pieces. Place on serving platter and cover with clean
towel until ready to serve.
Dipping Sauce
4 cloves of garlic
4 Tbsp of lemon juice
1 small red chilli
2 Tbsp sugar
½ cup rice vinegar
¼ cup fish sauce
Peel and crush or finely
chop garlic into bowl. Add lemon juice.
Cut chilli lengthways and scrape seeds into compost. Slice very finely and add
to bowl.
Add sugar, vinegar and fish
sauce. Divide into 3 small bowls.
Beetroot Hummus
Ingredients
4 Beetroot
1 can chick peas
3 tablespoons tahini
½ cup olive oil
¼ cup of water
½ tsp cumin
2 cloves of garlic
2 tbsp lemon juice
Simmer beetroot for 45 min.
in boiling water, drain cool, peel and grate.
Using hand blender mash
chick peas. Add beetroot and all
remaining ingredients. Blend well with
hand blender.
Place in serving bowl (
cereal bowl) and place on back bench
Clean up work surfaces and
wash equipment.
Coconut Curry Lentil Soup
Ingredients:
1 Tbsp olive oil
1 large onion chopped
2 gloves garlic minced
1 Tbsp. fresh ginger minced
2 Tbsp tomato paste ( ½
can)
2 Tbsp curry powder
½ tsp hot pepper flakes
(optional)
4 cups vegetable broth
1 can coconut milk
1 can dice tomatoes
1.5 cups lentils
3 handfuls chopped kale,
spinach or silverbeet.
Salt and pepper to taste.
Heat oil over medium heat,
add onion garlic and ginger, stirring until onion is translucent (2 min) add
tomato paste curry powder and pepper flakes. Stir and cook 1 min. Add remaining
ingredients except silverbeet. Cover
and bring to boil then simmer for 20 min until lentils are tender. Add salt and
pepper. Stir in silverbeet and serve.
Garnish with fresh
coriander or sour cream if desired.
The Great Pumpkin
(Jean Pare Company’s Coming)
Ingredients:
½ cup cream cheese
¼ cup butter or margarine
1 ¼ cup white sugar
2 eggs
1 cup pumpkin puree
1 ¾ cup flour
1 tsp. baking soda
¼ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp ground cloves
½ cup choc. Chips (or
raisins or walnuts)
Method:
In large bowl cream cheese
butter and sugar. Add eggs one at a time
and mix well. Add pumpkin and mix.
In second bowl combine all
remaining ingredients. Stir until
thoroughly mixed and add all at once to wet ingredients. Stir just enough to
moisten. Spoon into muffin tins and bake at 180C for 10-15 min.
Alternately pour into
greased 9x5x3 inch loaf pan and bake for 60-70 minutes.
Kohlrabi Apple Slaw
Ingredients
4 Kohlrabi bulbs peeled and grated
4 apples cored and diced
Dressing
¾ cup mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp prepared mustard
1 tsp white sugar
1 tsp celery seed
Salt and pepper to taste
Prepare Kohlrabi and apples and place in large bowl.
Wisk together dressing ingredients and pour over
Kohlrabi and apples.
Sprinkle with paprika if desired.
Warm
Potato Salad
1 small bag new red potatoes
3-4 green onions
1 bunch radishes
Chopped fresh parsley (or other herbs) ¼ - ½ cup
1 cup chopped gherkins
Dressing
½ cup yogurt
½ cup mayonnaise
½ cup sour cream
1 Tbsp whole grain mustard
Salt and pepper to taste
Wash and chop potatoes (leaving skin on) and cut into
bite size pieces. Place in large saucepan and cover with hot water from
urn. Place on burner turned to high
heat. Bring to boil then let simmer
until potatoes are tender. (10-15 min)
While potatoes are cooking thinly slice the spring
onion, chop radishes and chop parsley.
Combine Dressing ingredients in small bowl.
Drain potatoes and
place in large bowl. Add chopped
veggies, herbs and gherkins. Pour dressing over top and mix to combine.
Green Garden Salad
Ingredients:
A combination of available
garden greens and herbs
Toasted sunflower seeds
Vinaigrette:
4 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp lemon juice
2 tsp sugar
½ tsp salt
½ tsp dry mustard
1 clove3 garlic crushed
Toast sunflower seeds in
electric frying pan on med heat. Stir constantly until seeds are lightly
browned.
Whisk vinaigrette
ingredients together in large salad bowl.
Wash, dry and tear garden
greens into bite sized pieces and add to salad bowl. Add sunflower seeds. Toss
with salad tongs to combine.
Cheese and Herb Muffins
Ingredients:
3 cups self rising flour
4 Tbsp butter
2-4 Tbsp fresh herbs
chopped
1 cup grated cheese
2 eggs lightly beaten
1 ½ cups milk
Method
1. Place flour and butter into large bowl and rub with
fingers to combine
2. Add herbs and cheese and stir to combine
3. Combine eggs and milk in small bowl then add to flour
mixture
4. Mix with fork until combined. Do not over mix. Mixture
will be lumpy.
5. Soon into muffin trays
6. Bake at 200 degrees C for 15 -20 min.
