6 medium potatoes
½ cup fresh lemon juice (less if preferred)
1/3 cup vegetable oil
1 tbsp olive oil
2 tsp salt
1 ½ tsp dried oregano
½ tsp black pepper
2 cloves minced garlic
fresh chopped parsley
1 cup hot water

Cube potatoes and toss together with lemon juice, oils, spices and garlic in a deep flat pan. Add water and bake uncovered for three quarters of an hour at 474°F. Stir every 20 minutes, adding more water if necessary to prevent sticking. Be careful not to burn the potatoes during the last 15 minutes of cooking and allow the water to evaporate until only the oil is left. Garnish with fresh parsley and serve.

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Essentially simple and fantastic to eat with Deli bread.

taro
kumara
butternut
parsnip
swede
some fish
cumin
a little chilli
pepper
coriander
coconut milk

Using all or some of the first five vegetable ingredients, cube them and boil gently with other ingredients. Don’t mush the vegetables as the consistency of taro is vital.

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For 4 people – this is an excellent way to encourage children to eat courgettes.

2 eggs
1 large garlic clove
½ tsp salt
3 cups shredded courgette (unpeeled)
¼ cup grated parmesan cheese
approx ½ cup self-raising flour
olive oil

Beat eggs to combine. Crush garlic into salt, add to eggs. Mix again. Add shredded courgettes and the parmesan cheese, stir in enough flour to make a batter of fritter consistency. Drop batter into hot oil, a tablespoon at a time. Turn when golden brown. Lower heat if necessary and cook until centres go firm. Serve with sweet chilli sauce.

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Serve hot with a bed of rice or cold as a salad accompaniment to fish, chicken or lamb. When eaten hot it is better known in Italy as “risl e bisi.”

175g/1 cup chick peas
1 large onion chopped
2 cloves crushed garlic
3 tbsp olive oil
1 tbsp tomato paste
450g canned or fresh tomatoes
2 tbsp chopped parsley
1 tsp oregano or basil
1 tsp brown sugar
good pinch each of powdered saffron & cinnamon
salt and pepper

Soak chick peas overnight. Drain and cook in plenty of water for about two hours or until tender. Drain and set aside. Saute the onion and garlic in oil until soft and translucent. Stir in tomato paste and skinned and chopped tomato, sugar, spices and herbs. Bring to the boil and cook over high heat until sauce reduces and thickens (10 to 15 minutes). Season to taste and mix with cooked chick peas. Sprinkle with parsley.

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Makes heaps!

corn kernels stripped off two cobs
1 small pumpkin, skinned and cubed
1 large carrot, chopped
1 medium onion, chopped
lots of garlic
a few peanuts
2 super hot red chillis
1 courgette, chopped
garden herbs
curry powder to taste

Cook together. Mix in food processor briefly, leaving some lumps. Serve with tinned coconut cream into each bowl.

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A tasty sauce to drizzle over – melt four tablespoons of jam or plum sauce.

6 to 8 sheets filo pastry
4 cups grated carrot
1 cup grated tasty cheese
250g cottage cheese
1 large onion
3-4 cloves of garlic
good handful of pinenuts
1 beaten egg
sesame seeds
melted butter

Finely dice onion and garlic and fry. Mix with the carrot, cheese, cottage cheese, pinenuts and egg. Brush a baking tray with melted butter and layer sheets of filo brushing with butter between sheets. Spoon filling mixture onto pastry lengthwise. Fold sides and ends over and shape like a roll. Brush the top with butter and sprinkle with sesame seeds. Bake in a moderate oven until brown – 20 to 30 mins. Serve with a salad.

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2 cups of beans
2 cups of chopped onions
½ bottle of chilli sauce
½ cup of barbecue sauce
¾ cup of coffee
¼ cup molasses
¼ cup of Dijon mustard
¼ cup of Kahlua
salt, pepper and tabasco sauce (bacon if desired)

Soak beans in water overnight. Drain then cook in fresh water for two hours retaining some of the liquid. Mix in all other ingredients and cook for 1 to 2 hours. Put mixture into a baking dish and bake uncovered for 45 mins at 180°C. Put bacon on top to crisp if desired.

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Perfect for tossed salad with Blackened Cajun Steak.

1 cup oil
1 tsp mustard
¼ cup vinegar
½ tsp sugar
½ tsp salt
½ tsp pepper
¼ cup water

Shake together.

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Serve with barbecued meat or a mixed vegetable dish.

1 to 1 ½ cups peanut butter
1 cup tomato puree
1 large onion chopped
¼ cup sugar
¼ to ½ cup oil
1 cup milk or coconut cream
2 tsp curry
1 tsp of chilli powder (or to taste)
1 tsp cumin seeds, aniseed, or 2 tsp coriander (all optional)

Heat oil, add onions and peanut butter, stir in puree and spices, add milk and sugar until the consistency of thick cream.

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3 cups fresh basil leaves
2 cloves garlic
½ cup pinenuts
¾ cup fresh chopped parsley
¾ cup parmesan cheese
½ cup olive oil
¼ cup melted butter salt to taste

Blend until smooth. Enjoy on spaghetti noodles, gnoshi or potatoes.

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