Recipes

Lentil Cottage Pie

1 qty between 2

50ml oil

½ onion diced

1 stalk celery and leaves chopped

1 C frozen mixed vegetables

1 tsp garlic crushed 

½ C Tomato puree

½  C tomato relish

½ C Vegetable Stock

2tsp mixed herbs 

100gm lentils, boiled in salted water 

200gm potatoes, peeled, boiled and mashed

50gm butter

¼ C milk or cream

1 egg, yolk only

50gm grated cheese

1. Preheat Oven 200C
2. Organise bench
3. Collect ingredients
4. In saucepan of salted water, cook lentils until tender, drain
5. In frypan, sauté onion and celery, add seasoning and spices
6. Add frozen veg and cook until tender, add relish, canned tomato, season again
7. Add drained lentils and stock
8. Boil potatoes, drain and mash with milk and butter along with egg yolk
9. Divide and place onto lentil mix and bake in oven for 15minBean Burritos

Bean Burritos

1tsp oil

200gm mince 

½ onion

¼ capsicum

½ carrot, grated

40gm corn

200gm canned tomatoes

200gm kidney beans

1 tsp garlic

½ tsp chilli powder 

4 tortillas

1 Cup grated cheese

1. Preheat oven 180C
2. Sauté onion, garlic, green capsicum and carrot
3. Add mince, canned tomatoes, kidney beans and spices, taste and check for seasoning 
4. Arrange tortillas on plate and place ingredients in the middle and roll up 
5. Eat with a salad and avocado on the side 

Spinach and Cheese Gozleme

Ingredients:

1 cup S.R. Flour

½ cup low-fat Greek-style yoghurt

Plain flour, to dust

¼ bunch of English spinach, finely shredded

50g reduced-fat feta, crumbled

½ cup grated tasty cheddar cheese

1 spring onion, finely chopped

¼ cup finely chopped flat leaf parsley

½ tablespoon sesame seeds

¼ cup (63ml) vegetable or olive oil

Lemon wedges, to serve.

Method:

1. Combine S.R. Flour and yoghurt in a large bowl.  Stir in a pinch of salt.  Using hands, press dough together.  Turn out dough onto a surface lightly dusted with plain flour.  Knead to form a soft dough.  Shape into a 20cm log.  Cut into two equal portions.
2. Meanwhile, combine spinach, feta, cheddar cheese, green onion and parsley in a bowl.  Season.
3. Roll one portion of dough onto a lightly floured surface into a 20cm round. Top half of round with one half of spinach mixture, leaving a 2cm border.  Fold over dough to form a semi-circle.  Pinch edges to seal.  Repeat with remaining dough and spinach mixture.  Sprinkle sesame seeds over gozleme.
4. Heat 1 ½ tablespoons oil in a large frying pan on medium-high heat. Cook gozleme in batches, flattening with a spatula during cooking, for 2-3 minutes each side, until golden brown.
5. Transfer to a chopping board.  Cut into wedges.
6. Serve immediately with lemon wedges. 

Note: Moroccan street food.  Gozleme share a common base of ingredients with Greece and flavours from the Middle East. Lemon, garlic and yoghurt are popular, as is the fragrant Arabic spice mix called baharat, which includes cumin, coriander and cinnamon. – the Turkish add mint

Ginger snap biscuits

 Ingredients

2 1/2 cups (375g) self-raising flour 

1 tsp baking powder 

3 tsp ground ginger 

1 tsp ground cinnamon

 1/2 tsp ground cardamom

1/4 tsp ground cloves 

180g butter 

1 cup (200g) brown sugar 

1/4 cup (60ml) treacle 

1 egg, lightly whisked 

1/2 cup (110g) white sugar  

 Preheat oven to 180°C. 

• Line 2 oven trays with baking paper. 
• Combine the flour, baking powder, ginger, cinnamon, cardamom and cloves in a large bowl. Combine the butter, sugar and treacle in a small saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is smooth.
• Remove from heat and set aside for 5 minutes to cool slightly. 
• Add to the flour mixture with the egg and stir until well combine 
• Place in fridge until firm. 
• Place the demerara sugar on a large plate. 
• Roll tablespoonsful of dough into balls and roll in sugar to coat.
• Place on the lined trays and press to flatten to a 4cm disc. 
• Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until golden brown. 
• Remove from oven and set aside on trays to cool completely.