Paneer Curry Serves: 4 Ingredients: 1 tablespoon rice bran oil 1 onion, finely diced 1 celery stalk, finely diced 4 cloves garlic, finely diced 1 tablespoon freshly grated ginger 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 3/4 teaspoon garam masala 1/2 teaspoon chilli powder 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
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Tangy Slaw Serves: 6-8 Ingredients: 1/2 wombok cabbage, finely shredded 1 bunch spring onions, finely sliced 1 large carrot, grated 1 red capsicum, thinly sliced 1 Apple, peeled and grated Dressing ingredients: 1/3 cup extra virgin olive oil 2 tablespoons white balsamic vinegar 1 teaspoon minced garlic 1 teaspoon Dijon mustard 1 teaspoon lime juice
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Mini Pea & Feta Fritters Makes: 12 Ingredients: 1 cup frozen minted peas 75g feta cheese 1 egg 1/2 cup wholemeal SR flour 1/4 cup milk 1/2 teaspoon celery salt 1/2 teaspoon garlic powder 1/2 teaspoon dried onion flakes Method: Place the peas in a small saucepan and just cover with water, bring to the
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Cream of Six Soup Serves: 4 Ingredients: 1 tablespoon butter 1 large onion, diced 2 celery stalks, sliced 4 cloves garlic, sliced 1 teaspoon freshly grated ginger 1 heaped teaspoon ground turmeric 500g butternut pumpkin 250g sweet potato 250g potato 2 large carrots Up to 3 litres chicken or vegetable stock Salt & pepper 1/2
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Vegetable Dumplings Makes: Approximately 48 Ingredients: 1-2 packets of prepared wonton/dumpling wrappers 1 tablespoon fresh grated ginger 6 cloves garlic, freshly grated 1 onion, finely diced 500g mixed mushrooms, finely sliced 2 cups shredded wombok 3 small-medium carrots, grated 1 broccoli stem, grated 2 teaspoons sesame oil 1 tablespoon rice wine vinegar 2 tablespoons soy
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Cottage Cheese Frittata Serves: 4-6 Ingredients: 4 eggs, lightly beaten 1/2 cup grated Parmesan cheese 1 cup cottage cheese 1 tablespoon minced garlic 1/4 cup frozen spinach, defrosted 6 mushrooms, thinly sliced 1/2 cup grated mozzarella cheese Method: In a mixing bowl whisk together the eggs, Parmesan, cottage cheese and garlic Once well combined
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VIP Uglies (Vegetables in Polenta Uglies) Makes: approximately 30 Ingredients: 3/4 cup polenta 3 3/4 cups water 2 stock cubes (vegetable or chicken) 1 large carrot, grated 1 zucchini, grated 2 large florets cauliflower, grated 100g pumpkin, grated 2 bacon rashers, diced (optional) Salt & pepper to taste Method: Place the polenta, water and
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Dahl Serves: 4 Ingredients: 1 x 400g can lentils, rinsed and drained 1 tablespoon butter 1 onion, finely diced 1 celery stalk, finely diced 4 cloves garlic, finely diced 1 tablespoon fresh grated ginger 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon turmeric 1 tablespoon garam masala 1/2 teaspoon ground chilli 200g pumpkin,
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Char Grilled Vegetable and Halloumi Stack with Herb Dressing Serves: 2 Ingredients: 1 small eggplant 1 small sweet potato 1 small zucchini 1 small red capsicum 2 slices halloumi cheese 8 cherry tomatoes 8 asparagus spears Olive Oil Dressing Ingredients: 1 bunch coriander, stem included 1 bunch mint 1/2
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Mash Puffs Makes: 8-9 mini muffins Ingredients: 1/2 – 3/4 cup left over mash potato 1 tablespoon plain flour 1 tablespoon grated parmesan 1 egg yolk Method: Preheat your oven to 180 degrees Celsius and grease very well a silicon mini muffin tray with rice bran oil
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