Lemon tart

Ingredients

Crust
1 cup flour
2 tablespoons sugar
100 grams dairy free spread* (cold, cut into ½“ pieces)
1 egg yolk
* I used Olivani and it worked well - it needs to have 60% fat.

Filling 
1 cup sugar
1/4 cup of cornflour
2 teaspoons grated lemon rind
1/2 cup of lemon juice
3/4 cup of water
3 egg yolks
1 tablespoon dairy free spread (Olivani worked well)

Directions

Crust
1. Sift together flour and sugar. Cut dairy free spread into flour & sugar (I used the blender to combine).
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown.
4. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).

Filling
1. Blend cornflour, sugar, lemon rind, and juice together until smooth.
2. Add water.
3. Cook over medium heat until mixture boils and thickens, stirring constantly.
4. Remove from heat and stir in yolks and spread.
5. Put filling on crust and put in fridge for an hour to set.

(Inspired by the Edmonds cookbook and the strawberry custard tart)

Strawberry custard tart

Ingredients

Crust

1 cup flour
2 tablespoons sugar
100 grams dairy free spread* (cold, cut into ½“ pieces)
1 egg yolk

* I used Olivani and it worked well - it needs to have 60% fat.

Filling 

1 cup oat milk (refer pantry basics for product)
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons flour

Topping
Strawberries, hulled and cut in half (enough to fill the flan in single layer)
Jam (heat and sieve out seeds)

Directions

Crust

1. Sift together flour and sugar. Cut dairy free spread into flour & sugar (I used the blender to do this).
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown.
4. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).

Filling 

1. In small saucepan, bring milk almost to a boil and set aside.
2. Combine yolks, sugar, and vanilla in a bowl and beat until it makes ribbons (3-4 minutes). Beat in flour.
3. Add milk slowly, beating constantly.
4. Pour custard back into pot and bring to boil stirring constantly with a wooden spoon. Reduce heat and continue to cook for 2-3 minutes (5 minutes for a large flan), until very thick.
5. Pour custard into cooled tart shell.
6. Place strawberry halves, cut side down working from center out or outer rim toward center. Paint with a glaze of melted currant jelly and chill until serving time.

(Inspired by www.foodnetwork.ca/recipes/fruit/recipe.html?dishid=9487)

Roasted mixed vegetables

Ingredients
250 gms sweet potatoes
250 gms courgettes
250 gms eggplant
1 green and 1 one red capsicum
2-3 carrots
2-3 onions
1 large leek
500 gms tomatoes
4 garlic cloves
4 tablespoons oregano (fresh or dried)
2 tablespoons rosemary (fresh or dried)
2 teaspoons mint (fresh or dried)
Some fresh parsley to serve
100 mls olive oil
Salt and pepper


Method
1. Preheat oven to 180 degrees Celsius.
2. Cut the sweet potatoes, courgettes, aubergine, capsicum and carrots into chunks.  Cut the onion into wedges and the leek into rings.  Chop the tomatoes and the garlic.  Finely chop all the herbs (if fresh).
3. Place all ingredients into a bowl and mix well. Tip into roasting dish, cover with foil and roast for 40 minutes.
4. Remove foil and return pan to oven for another 15 minutes.  The vegetables are done when they begin to colour. 
5. Remove from oven and serve warm.


Notes: Delicious with chicken or other roast meat.


(Source: The Greek doctors diet cookbook)

Chocolate dipped strawberries

Ingredients
1 punnet of strawberries
150 - 200 gms of dairy free dark chocolate (we use Whittakers dark Ghana 72% - see our pantry basics page)

Method
1.  Wash and dry strawberries and cut out any rotten bits
2. Break chocolate up into pieces and put in microwave proof cup (we used a pyrex measuring cup)
3. Heat in microwave on high for a minute.  Stir chocolate and then if still not melted heat in microwave in 10 second increments.
4. Hold strawberry by its hull and dip into chocolate to get an even covering (use a teaspoon if necessary to assist).
5. Place strawberries on a plate laid with baking paper and then refrigerate - they need about an hour to harden.

Delicious with a glass of champagne!!

Tomato, chilli and coriander salsa

Ingredients
200gms ripe or canned tomatoes chopped
1 small red onion chopped
2 garlic cloves finely chopped
1 teaspoon of finely chopped red chili
2 tablespoons of fresh coriander (I have used packet and it tastes fine)
2 tablespoons virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon ground cumin (optional)
salt and pepper

Method
1. Mix all ingredients together in a bowl.

(Source: The Greek doctors diet cookbook)

Chocolate chip applesauce cake

Ingredients
1 1/2 c. sugar
1/2 c. oil
2 eggs
2 c. chunky applesauce
2 c. flour
1/2 c. nuts (optional)
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 tbsp. cocoa
4 tbsp. brown sugar
1 1/2 cups chopped dark chocolate into chips

1. Cream sugar, oil, and eggs.
2. Add applesauce, flour, baking soda, salt, cinnamon, and cocoa.
3. Pour into greased 13 x 9 inch pan.
4. Sprinkle brown sugar, nuts and 1 cup of the chocolate chips.
5. Bake at 180 celsuis for 40 to 45 minutes.
6. Immediately after taking cake out of oven, sprinkle with the rest
of the chocolate chips.



Notes: I found this quite sweet so next time I would exclude the brown sugar and just use 1/2 cup of chocolate chips).

Another option is to melt 1/2 cup of chocolate and add in with step  2 and ignore step 4.

(Source: www.cooks.com/rec/view/0,1715,145185-226195,00.html)

Apple oatmeal cookies

Ingredients
1/2 cup unsweetened applesauce
1/2 cup honey
1 egg
1 teaspoon vanilla extract
3/4 cup stone ground whole wheat flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups quick-cooking oats
1 apple, cored and chopped (or more applesauce)
3/4 cup raisins (optional)

Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie
sheets/baking trays.
2. In a large bowl, cream together the apple sauce, honey, egg and
vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. 3. Drop by teaspoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

(Notes: This is from a friend of mine in Canada - she says these are delicious!)

Smoky beef stew

Ingredients
1kg stewing beef cut into chunks (we used rump steak)
2 onions chopped
2 x 400gms chopped tomatoes
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons mild chili powder
2 tablespoons red/white vinegar
2 tablespoons caster sugar
400gm can of butter beans

Preparation
1. Preheat oven to 160 Celsius.
2. Mix all ingredients in a casserole dish except for butter beans
3. Cover and bake for 2 1/2 hours (if you use rump it only needs 1 1/2 hours). 
4. Stir in beans and bake for 30 minutes more.
5. Serve with rice/crusty bread and green vegetables.

Notes:
This was ridiculously easy and very tasty!

Source (Taste magazine)

Carrot cake

Ingredients

Cake
1 cup of flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sugar
2 eggs
1/2 cup oil
2 1/2 cups grated carrot

Icing
1 1/2 cups of icing sugar
50 grams of softened dairy free margarine (we use Olivani)
juice of 1 lemon

Preparation
1. Preheat oven to 180 Celsius and line a round baking tin.
2. Sift flour, baking powder, baking soda and ground cinnamon into a bowl.
3. Add sugar and stir.
4. Combine eggs, oil and carrot in a separate bowl.
5. Combine carrot mixture into dry ingredients.
5. Place in cake tin and cook for 45-50 minutes.  Leave in tin for 10 minutes.
6. To make icing put everything in a mixing bowl and mix until smooth.  Ice cake and enjoy!

(Source: Carrot Cake by Robyn Martin from A Treasury of New Zealand Baking)

Icecream recipe

Base recipe
Ingredients
6 egg yolks
75 grams caster sugar
200 mls coconut milk
300 mls coconut cream

Preparation
1. Beat egg yolks and sugar until creamy and mousse like
2. Heat coconut milk and cream until almost boiling (do on a low heat).
3. Add coconut milk and cream to mousse mixture beating while you do.  When you put a wooden spoon in the mixture it should coat the back of the spoon and it should leave a line when you put your finger through.

For chocolate ice cream
4. Finely chop 150 gms of chocolate and add to mixture and stir until it has melted (or melt in the microwave then add to mixture).
5. Put in refrigerator to cool and then put in ice cream according to the instructions.

For orange chocolate chip ice cream
4. Add 2 teaspoons of orange extract to mixture.
5. Put in refrigerator to cool and then put in ice cream according to the instructions.
6.  About 5 minutes before you take ice cream out of ice cream maker add 100 gms of finely chopped dark chocolate.

For hokey pokey ice cream
3. Add 3 teaspoons of vanilla extract to mixture.
4. Put in refrigerator to cool and then put in ice cream according to the instructions.
5. About 5 minutes before you take ice cream out of ice cream maker add 60 gms of crushed hokey pokey.
6. About 1 minute before you take the ice cream out of the ice cream maker add another 60 gms of crushed hokey pokey.

(Source: ME!)

Lamb stew

Ingredients
3 tablespoons olive oil
2 cloves garlic crushed
Grated rind of 2 lemons
1 onion chopped
1 carrot diced
600 gms lamb diced
4 tablespoons flour
5 floury potatoes, peeled and diced
2 cups beef stock
1 cup frozen peas, thawed
Juice of 2 lemons

Preparation
1. Heat oil and add garlic, lemon rind, onion and carrot - fry till onion soft.
2. Add lamb and mix well.
3. Saute til lamb browned all over then add flour.
4. Add stock, potatoes, and extra water if needed and bring to boil.
5. Simmer 45 minutes, add peas, then simmer another 5 minutes.  Finally add lemon juice.
(Can cook in casserole dish in oven for cooking time if wished at 180 Celsius for 45 minutes - I do this and works well for nice tender lamb)

(Source: Ray McVinnie)

Veal Parmigiana

4 slices of veal schnitzel
1 egg
breadcrumbs


Cut veal into suitable sized pieces and dip in beaten egg and breadcrumbs.  Fry in oil and place in ovenproof dish.


In saucepan put:
1 tin tomato puree
1 finely chopped onion
1 clove garlic
1 teaspoon salt
2 teaspoon basil
2 teaspoon oregano
1 teaspoon sugar
2 tablespoon olive oil


Simmer for approximately 20 minutes, then pour over veal.  Cover with foil and bake at 180 Celsius for about 40 minutes.

Serve with rice and some green vegetables (beans and broccoli)


(Source: Granny)

Cottage pie

Ingredients
2 teaspoons olive oil
1 kg minced beef
1 onion chopped
1 carrot chopped
1 celery stick chopped
1 tablespoon thyme
2 cups beef stock
1 tablespoon worchestershire sauce
120 mls tomato paste
1/2 cup frozen peas


About 10 potatoes mashed


Preparation
1. Heat oil, add mince and onion and cook til browned.
2. Add carrot, celery, thyme, stock, sauce and paste and simmer 30 minutes.
3. Add peas and cook uncovered for 10 minutes.
4. Top with mashed potatoes and bake uncovered in oven at about 180 celsius for about 30 minutes.


(Source: Granny)

Light and airy lemon cake

Ingredients
5 eggs
200 gms caster sugar
180 mls oil (sunflower or grapeseed)
200 gms plain flour sifted
1 teaspoon baking powder
2 lemons zest only

Preparation
1. Preheat oven to 175 Celsius.  Line 20 cm cake tin with baking paper.
2. Fill kitchen sink with boiling water and stand large mixing bowl in it.  Add eggs, and sugar and beat until pale, thick and tripled in volume. This takes from 5-7 minutes and the result looks like whipped cream.
3. Stir in oil.
4. Fold in sifted flour, baking powder and lemon zest.
5. Pour into prepared cake tin and bake for 35-40 minutes until cake has risen.
6. Rest for 10 minutes before turning out.
7. When cool dust with icing sugar or combine juice of 2 lemons with icing sugar to form thin paste and drizzle over the top.

Notes: I have had a bit of trouble with the cake rising well but then deflating once cooled.  I am doing this recipe as cup cakes which is working pretty well.

(Source New Zealand Herald, 2011)

Coconut muffins

Ingredients
1 1/2 cups flour
4 teaspoons baking powder
1 cup coconut
1/2 cup sugar
2 eggs
1 1/4 cups coconut milk


Preparation
1. Preheat oven to 200 Celsius.  Grease muffin tray (makes 12)
2. Sift flour and baking powder into a bowl.  Stir in coconut and sugar.
3. Make a well in the centre of the dry ingredients.
4. Beat eggs and coconut milk together.
5. Pour into dry ingredients.  Mix to just moisten.
6.  3/4 fill greased muffin tray with the mixture and bake for 15 minutes.

(Source: Granny)

Chocolate orange roulade

Ingredients
4 eggs
3/4 cup icing sugar
3 tablespoons cocoa powder, sifted
Finely grated zest of 1 orange
1 cup ground almonds
Extra cocoa powder to dust

Filling:
200 grams quality dark chocolate chopped
200 mls orange juice

Preparation
1. Preheat oven to 180 celsius.  Line a rectangular shallow tin with baking paper. 
2. Whisk eggs and icing sugar until very thick and pale.
3. Fold in cocoa, orange zest and ground almonds.
4. Spread mixture onto tin and bake for 15 minutes.  Remove to cool and turn out onto another piece of baking paper dusted with cocoa powder.
5. For the filling, place the chocolate and orange juice in a heatproof bowl set over a pan of simmering water, or microwave for 2 minutes.  Whisk to combined and then set aside to cool for a few hours until thick and spreadable.
6. Spread cake with filling and roll up into a log.  Chill for 30 minutes to set.

Note:  I have trouble doing the rolling so I just cut the cake into thirds and layer filling in between.

(Source: Next, August 2010 issue).

Orange and almond syrup cake

Ingredients

Cake
Margarine for greasing
6 eggs, separated
200 grams caster sugar
grated rind of 3 oranges
150 grams ground almond

Topping
Juice of 3 oranges
3 tablespoons of clear honey

Preparation
1. Preheat oven to 180 Celsius.  Grease 20 cm tin and line base.
2. Beat egg yolks with sugar, orange rind and almonds in a large mixing bowl.
3. Beat egg whites in a separate large bowl until they form stiff peaks.  Fold a spoonful of the egg whites into the almond mixture, then fold in the remainder.
4. Pour mixture into cake tin and for 45-50 minutes or until a skewer comes out clean.
5. To make topping, put orange juice and honey into small saucepan and bring to the boil, stir once, then cook with stirring for 6-8 minutes, or until reduced, thickened and syrupy.  Pierce cake all over using a fork then pour syrup over the top and leave to soak in before serving.

Chocolate hazelnut cake

Ingredients
6 eggs
250gms caster sugar
1 teaspoon pure vanilla extract
50 mls extra virgin olive oil
200 gms finely chopped hazelnuts (I use the blender)
150 gms chopped dark chocolate (I use the blender)
175 gms flour

Preparation
1. Preheat the oven to 175 Celsius.  Grease and line with baking paper a 24 cm diameter cake tin.
2. Beat eggs, sugar and vanilla extract until pale, creamy and thick.
3. Stir in the olive oil, then the hazelnuts, chocolate and flour.
4. Pour into the tin and cook for 30 minutes or until a skewer comes out clean.
5. Remove from the oven and allow to cool slightly then remove from tin.

(Sunday Star - magazine section)

Banana pineapple muffins

Ingredients
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon  mixed spice
2 eggs
1 cup oil (grapeseed)
1 1/4 cups sugar
1 teaspoon vanilla essence
2 large ripe bananas, mashed
1 cup crushed pineapple

Preparation
1. Preheat oven to 180 Celsius.  Grease 2 muffin tins (24 muffins).
2. Mix together dry ingredients, except sugar. 
3. In another bowl whisk together eggs, oil, sugar and vanilla. Add banana and pineapple.
4. Fold the wet mixture into the dry ingredients until just combined.
5. Put mixture into muffin tins and bake for 15 minutes until a skewer comes out clean. 
6. Dust with icing sugar if desired.

Source:  Anyone can bake, Annabelle Langbein

Whipped cream

Ingredients
125gm dairy free margarine
2 tablespoons caster sugar
2 tablespoons hot water
2 tablespoons soy milk

Preparation
1.  Cream margarine and sugar
2.  Beat in half the water and half the milk
3.  Beat well then add remaining water and milk
4.  Beat until thick and then chill.

Notes:  This is quite good as a layer in cakes - I didn't find it so good on its own.

Source: The NZ food allergy cook book.

Coconut cream french toast

Ingredients
1 cup full fat coconut milk
2 eggs, beaten
2 tablespoons sugar or 2 tablespoons maple syrup
1 teaspoon coconut extract (optional)
1 1/2 teaspoons vanilla extract
6 slices bread, 1 inch thick ( plain challah is good)
3 tablespoons dairy free margarine ( for frying pan)
powdered sugar

Preparation

 

1. In a large bowl, or pie plate, combine the coconut milk, eggs, sugar or maple syrup, coconut extract, and vanilla extract. Whisk well.
2. Melt the butter in a large frying pan.
3. Dip a slice of bread in the mix. Let it soak up the liquid for about 40 seconds on each side.
4. Place the bread in the pan and saute until it's golden on each side (about 2-3 minutes), then transfer to a serving dish.
5. Repeat with the remaining slices of bread.
6. Dust each slice with plenty of powdered sugar.

We grill bacon and banana to go with this. Yummy!

 

(Source: food.com/recipes)

 

Little steak and mushroom pies

Ingredients
Makes 9 little pies
500g ready roll puff pastry (or use shortcrust if you prefer)
450g braising steak, cut into small chunks
approx 10 small mushrooms, cut into small chunks
1 large onion, finely chopped
about 800ml beef stock
1 tbsp worcester sauce (or use soya sauce)
1 bay leaf
4 allspice berries (put in a muslin bag or tea egg so
you can remove it at the end of cooking) (or use 1tsp of ground allspice)
1/2 tsp ground black pepper
2 tsps cornflour mixed with a little water (for thickening later)
A few tbsps of oil, for frying

Method
1. Heat the oil in a heavy based pan. Fry the steak over a medium heat till
browned on all sides. Remove from the pan.
2. Add the onions to the pan and fry gently for about 6-8mins, till golden.
3. Add the mushrooms and fry for a couple of minutes only.
4. Next add the meat, 500ml of stock, worcester sauce and the spices. Pop the lid on and let the meat cook gently for approx 1.5 - 2 hours, or until it's very tender.
5. Check occasionally to make sure it doesn't dry out too much...you can
add more stock if necessary, letting it evaporate before adding more stock
(this will give the gravy a rich, meaty flavour and it will also thicken slightly
towards the end of cooking). Remove the allspice and bay leaf before
thickening the sauce.
6. When its finished cooking, add as much of the cornflour mixture as you need
to make a thick sauce, letting it simmer for a couple of minutes.
7. Allow to cool completely.


Now you can use the filling to make little pies (or one large one) or make pasties if you prefer. I didn't have any little pie dishes so i just used a muffin tin instead and baked the pies at 200C for approx. 20mins.


(Source: Jamieoliver.com.foodwise/article-view.php?id=1427)

Coconut cake with fluffy icing

This coconut cake is made with coconut milk and shredded coconut for the ultimate coconut-ty taste! In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here I've replicated the idea using coconut milk and shredded coconut. It has literally taken me years of trial and error to get this recipe right. I'm sure you'll love it as much as we do.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: Makes 1 Large Layer Cake

Ingredients:

For the Cake:
6 eggs
1+1/2 cups good-quality coconut milk (not 'lite')
7 Tbsp. sweetened shredded coconut (baking type)
1 cup white granulated sugar
1/8 tsp. salt
1 cup butter OR coconut oil, melted
2 cups all-purpose flour
4 tsp. baking powder

For the Fluffy Coconut Icing:
3 egg whites
1 cup white granulated sugar
1/2 tsp. cream of tartar
pinch salt
optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
1/3 cup sweetened shredded coconut

Preparation:

1. Preheat oven to 350 degrees. Grease two 9-inch cake pans.
2. Stir the shredded coconut into the coconut milk. Set aside to let soak.
3. Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
4. Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
5. To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
6. Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
7. Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat - just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.

To Make the Fluffy Coconut Icing:

1. Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
2. Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the first pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
3. Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
4. To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides. ENJOY!

(Source:About.com/thai food)

Coconut creme caramel

A Thai version of the classic creme caramel dessert that is super-easy to make, melt-in-your mouth delicious, and healthier than traditional creme caramel! This recipe calls for coconut milk instead of cream (coconut milk contains good fats that actually lower your cholesterol), so if you're lactose-intolerant, this is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party. Best of all, this recipe can be whipped up and in the oven in less than 10 minutes!

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Yield: SERVES 4

Ingredients:

1 cup good-quality coconut milk
2 eggs
1 Tbsp. sugar
1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores), OR 1 tsp. vanilla (*see note below recipe)
1/4 cup (or more) maple syrup, table syrup, OR your own syrup made with Thai Palm Sugar
pinch of salt
a little coconut oil, canola oil or other healthy oil

Preparation:

A Note About the Flavorings/Color Used in this Recipe: Pandan turns the dessert a pretty green and also provides a subtle sweet taste. If you don't have pandan paste (an Asian flavoring), you can substitute vanilla flavoring for delicious results. To match the 'green' you'd get from pandan, add a few drops of green food coloring, as desired.

1. Preheat oven to 350 degrees. Lightly grease ramekins with oil.
2. Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined. (If you are using pandan essence/paste, note that it will turn the desset a bright tropical green.)
3. Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
4. Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
5. Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.
6. Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm - it's delicious both ways!)
7. To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard. ENJOY!

(Source: Thai food about.com)

Greek chicken

Ingredients (serves 4)
750g chat or kipfler potatoes, skin on, cut into medium pieces
8 small chicken thighs on the bone, skin on
2 tsp sweet paprika
2 Spanish onions, quartered
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
3 garlic cloves, crushed
40ml (2 tbs) olive oil
1 tbs chopped fresh oregano
2 x 400g can diced tomatoes
12 black olives
Chopped flat-leaf parsley, to serve

Method

1. Preheat oven to 200°C. 
2. Cook potatoes in a large pan of boiling water for 5 minutes. Drain and set aside to cool. 
3. Pat dry the chicken, place in a large baking dish and toss in the paprika.
4. Add the onion, capsicum, garlic and potatoes. Drizzle with oil, sprinkle with oregano and season well. Bake for 30 minutes. Add tomatoes and olives, basting chicken with the juices, and cook for 15 minutes. 
5. Serve with parsley.

(Source: Taste.com.au)

Chorizo and bean stew

Ingredients (serves 4)
700g potatoes (such as chats or Nicola), quartered
60ml (1/4 cup) olive oil
1 red onion, peeled, chopped
500g chorizo sausage, sliced*
4 garlic cloves, crushed
1 tsp dried chilli flakes
400g can butter beans
410g can diced tomatoes
2 fresh bay leaves
150ml beef or chicken stock
4 tbs chopped flat-leaf parsley
Method

Place the potatoes in a large saucepan of cold, salted water. Bring to the boil and simmer for 10 minutes or until just tender. Remove from heat. Drain.

Heat the oil in the same pan. Add the onion and cook for 3-4 minutes until just softened. Add the chorizo and cook until it starts to turn golden. Transfer chorizo mixture to a plate and set aside. Add garlic and chilli to the pan. Cook for a few seconds, then add potatoes, butter beans, tomatoes, bay leaves, chorizo mixture. Pour in stock, bring to the boil, then reduce heat to low and simmer for 10 minutes. Stir in parsley and serve with crusty bread.

Notes
* Chorizo is spicy sausage and is available from good delicatessens.

(Source: Taste.com.au)

Chicken red curry with bamboo shoots

Ingredients (serves 4)
2 tbs peanut or vegetable oil
1/4 cup (75g) red curry paste
1 large red capsicum, finely chopped
600g chicken strips
2 tbs fish sauce
2 tsp caster sugar
400ml can light coconut milk
225g can sliced bamboo shoots, rinsed, drained
1 cup Thai basil leaves*
Lemon wedges and steamed jasmine rice, to serve

Method
Place the oil, red curry paste and chopped capsicum in a wide saucepan over medium heat and stir-fry for 2 minutes or until the mixture is fragrant.

Increase the heat to high, then add the chicken strips and stir-fry for 3 minutes or until the chicken is almost cooked. Add the fish sauce, caster sugar, coconut milk and drained bamboo shoots. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and stir in the basil leaves.

Serve the chicken curry with lemon wedges and steamed jasmine rice.

Notes
 * Thai basil leaves are available from selected greengrocers and Asian food shops.
We substitute the bamboo shoots for green beans and sometimes fresh pineapple.
(Source: Taste.com.au)

Tuna nicoise salad

Ingredients
600g chat (baby) potatoes
500g sashimi-grade tuna, thinly sliced (we just buy tuna steaks and grill them then slice)
200g baby green beens, trimmed and blanched
750g mixed tomatoes, sliced
1 cup (160g) black olives

Parsley dressing
2 tablespoons finely chopped flat-leaf parsley leaves
2 tablespoons lemon juice
½ cup (125ml) extra-virgin olive oil
sea salt and cracked black pepper

Method

To make the parsley dressing, place the parsley, lemon juice, oil, salt and pepper in a bowl and mix to combine. Set aside.

Place potatoes in a saucepan of cold water over high heat. Bring to the boil and cook for 15 minutes or until tender. Drain, cool slightly and peel. Divide the potatoes, tuna, beans, tomato and olives between plates and spoon over dressing to serve. Serves 4.

Source: Donnahay.com

Chilli cashew chicken noodles

Ingredients
200g dried thick rice noodles
2 tablespoons peanut oil
2 onions, sliced into wedges
4 large red chillies, seeds removed and chopped (we just use chilli paste and reduce to 2 teaspoons)
¼ cup (55g) white sugar
4 chicken breast fillets, sliced
1 red capsicum, sliced
¾ cup (115g) unsalted roasted cashews
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
¼ cup coriander (cilantro) leaves
chilli sauce, to serve

Preparation
Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain. Heat a wok or deep frying pan over high heat. Add the oil, onion, chilli and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander. Serve with chilli sauce. Serves 4.

Source: Donnahay.com

Bacon and egg pie

Ingredients
1 packet puff pastry (see pantry basics for dairy free brand)
Bacon
Eggs
Tomato

Preparation
1. Line bottom of pie dish with pre-rolled sheet of pastry.
2. Chop rashers of bacon into 2cm pieces and sprinkle over pastry bottom - generously covered.
3. Cut tomato and place over bacon.
4. Break eggs one at a time into a cup.  Break yolks and white together a bit with fork.  Pour over bacon pieces until bottom well covered. 
5. Sprinkle with salt and pepper.
6. Cover top with another sheet of pastry.
7. Bake in an oven at 200 Celsius for about 1/2 hour, til pastry top golden.


(Recipe from Granny)

Pawpaw and avocado chicken salad with fresh herb dressing

Ingredients


Herb-parsley dressing
1/2 cup oil
1/4 cup white wine vinegar
1 teaspoon salt
2 teaspoons sugar
1 teaspoon freshly ground pepper
1 1/4 teaspoon dry mustard
2 minced garlic cloves
1/3 cup finely minced parsley
3 tablespoons fresh basil or mint, chopped finely


Preparation
Place all these ingredients in a jar and shake well. Chill for several hours or leave overnight so flavours blend together.  Allow the dressing to come back to temperature before shaking - then serve.


Salad ingredients
6 cups cooked chicken meat (5 chicken breasts at 180 Celsius for 25 minutes)
8 cups of salad greens
1 fresh paw paw (or use mango or Fijian papaya)
1 large red onion, finely sliced into rings
2 avocados, sliced
6 rashers of bacon, rind removed and cut into strips
1/2 cup of pine nuts


Preparation
1. Cook the chicken as above and then let it rest.
2. Placed salad greens on plate.
3. Slice chicken and scatter chicken meat, paw paw, onion rings, avocado and freshly grilled bacon over the salad greens in that order.
4. Drizzle with salad dressing and top with pine nuts.


(Source: Lunch on the terrace)

Pumpkin soup

Ingredients


1 tablespoon red curry paste
1 kg pumpkin peeled and chopped
4 cups of vegetable stock
1 1/2 cups coconut milk
1 large red chilli


Preparation


1. Cook curry paste and red chilli for 1 minute. 
2. Add pumpkin and  stock and cook on a moderate heat until pumpkin is soft.
3. Blend until smooth
4. Add coconut milk and serve.


(Source: Spiced Coconut Pumpkin Soup The Instant Cook by Donna Hay)

Pumpkin, rocket and macadamia salad with lemon dressing

Lemon dressing
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons honey
1 clove garlic minced


Other ingredients
1/2 pumpkin peeled, deseeded and cut into chunks
3 tablespoons olive oil
1 teaspoon each: salt, ground coriander, paprika
1/2 teaspoon chilli flakes
2 teaspoons olive oil
4 slices prosciutto cut into large pieces (or use bacon)
130g bag of rocket
1/2 cup roasted macadamia nuts


1. To prepare dressing place all ingredients into a small bowl and whisk to combine.  Set aside.
2. Preheat oven to 200 Celsius.  Place pumpkin into oven dish.  Combine olive oil, salt, coriander, paprika and chilli flakes.  Toss mixture onto pumpkin to combine well.
3. Bake pumpkin in preheated oven for 30 minutes.
4. Heat oil in a frying pan over a medium heat.  Add prosciutto and cook for 1-2 minutes, until crispy.
5. Place rocket, pumpkin, prosciutto and macadamia nuts into salad bowl.  Drizzle with dressing, toss together gently and serve.

(Source: Foodtown magazine)

Double Coconut pancakes

Ingredients
1 1/2 cups all purpose flour
2 tablespoons sugar
2 tablespoons flaked sweetened  coconut
1 teaspoon baking powder
1/2 teaspoon salt
1 can light coconut milk
1large egg lightly beaten

Preparation
Combine first 5 ingredients (sieve flour).  Combine coconut milk and egg.  Add coconut milk mixture to flour mixture.  Combine well (I use electric beater to remove lumps).

Heat a non stick fry pan with oil (we use a rice bran spray oil).  Pour about 1/4 cup batter per pancake.  Cook 3 minutes or until tops are covered in bubbles and edges look cooked.  Carefully flip pancake and cook for a couple of minutes.

Top with lemon juice and sugar.

(Source: myrecipes.com)