Tuesday, December 29, 2009

Peach Sago


1 cup Sago
4 cups Water
270mls Coconut Milk
500g Peaches in Juice

Method:
Soak Sago in water overnight.  Then cook Sago and Water in a pot and cook on high heat for 10-20 minutes.  Check after 10 minutes.  Squish between two knifes and if it squishes flat and is clear it means that it is cooked.
Pour into a dish like a glass bowl and then add Peaches (with juice) and Coconut Cream stir them all together.  Leave to cool and then refridgerate until you are ready to eat it.  If you want it sweeter you can add some honey to it.  Enjoy!

Recipe by Mark James.  Used with permission.

Kale Slice


20 medium Kale leaves, shredded and then blanched ( place in colander in sink and pour a jug of boiling water over)
1 large Onion
500g Ricotta Cheese
2 cups Wholemeal SR flour (or freshly ground wholemeal flour)
1/2 cup Oil
12 large eggs
2 tsp Salt

Method:
Combine all ingredients.  Pour into a well-oiled casserole dish and bake in a moderate oven for 30-40 minutes or until browning on edges and cooked in the middle.  Enjoy hot with steamed vegetables or cold with salad.

Monday, December 28, 2009

Pumpkin Soup


2 onions, roughly chopped
2 cloves garlic, sliced
olive oil to fry
2 cups water
2 TBS Masel Chicken style stock powder
1 large Jap pumpkin, roughly chopped into 1 inch cubes

Method:
Fry onions and garlic in olive oil in large soup pot till clear.  Add water and stock powder.  You may need more water if your pumpkin is dry or if you want a thinner soup but you can add it at the end.  Add pumpkin and then simmer till pumpkin is tender.  Blend until smooth and creamy.  Enjoy with croutons or garlic toast!  Garnish with spring onions and sour cream if desired.

Wednesday, December 23, 2009

Banana Shake


6 frozen bananas
1-2 TBS Honey
2 TBS Carob Powder
2 cups of frozen berries
800-1,000mls Soy Milk or Milk

Method:
Roughly chop frozen bananas.  Combine all ingredients in a blender.  If you have a powerful blender and you want the shake thick then use 800mls of Milk, otherwise use 1,000mls.  Blend until smooth.  Serve cold in glasses or mugs.  Makes 1,200-1,400 mls depending on how much soy/milk you use.  Enjoy!

Sunday, December 20, 2009

Ricotta Cheese Loaf


6 eggs (large)
3 tablespoons Liquid Aminos (or Soy Sauce)
3 teaspoons salt
3 cups Quick Oats (or Rolled Oats slightly blended)
1/2 cup oil
500g Ricotta Cheese
3 teaspoons Marmite
2 Onions, finely chopped

Method:
Mix all ingredients together and place in an oiled pyrex dish.  Bake in moderate oven 3/4 to 1 hour.  Serve cold with salad or hot with steamed vegetables and gravy.  Enjoy!

Tuesday, December 1, 2009

Apricot - Almond Muesli


1.5kg Rolled Oats
1 cup Honey
1/2 cup Olive Oil
1/2 cup hot water

Method:
Place rolled oats in large bowl.  Mix honey, oil and water together well, then pour over oats.  Mix thoroughly.  Allow to sit for 10 minutes so oats can absorb the liquids.  Toast in over in two large trays.  We toast at ~170 degrees Celsius, checking and stirring every 10 minutes at first but as it dries out you will need to check more often to prevent burning.

When toasted and cooled add:
2 cups desicated or flaked coconut
2 cups sunflower seeds
2 cups chopped almonds
2 cups diced apricots

Mix everything together with the toasted oats and store in a container for future use.  Enjoy!

You could also add sultanas or pecans instead of almonds.  Alternatively add your favorite dried fruit and nuts.