1 small beetroot
1 cup toasted or raw sunflower seeds
approx 1 cup water
juice of 2 lemons
a little grated lemon rind
2 tbsp tamari, cayenne, basil, garlic & vegetable
bouillon powder

Scrub and grate the beetroot, put it into the blender with the rest of the ingredients, except the herbs and bouillon, and process finely. Now add the seasoning to taste.

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silverbeet
potatoes
2 tbsp olive oil
chopped garlic to taste
salt and pepper
cheese – feta or colby

Boil potatoes, steam silverbeet. Mix together and add oil, garlic and salt and pepper to taste. Mix and let sit. Sprinkle with cheese – feta for adults, colby for kids – and ground black pepper.

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2 cups water
3 cups cubed pumpkin
1 ½ cups cauliflower
1 cup sliced cabbage
1 cup peeled, cubed tamarillo
½ cup sliced green beans
2 medium onions sliced
3 tbsp peanut butter
3 tbsp miso or marmite
1 tsp chopped ginger root
1 tsp chopped garlic
1 tsp cinnamon
2 whole cloves
2 bay leaves
1/2 tsp bouquet garnish

Put everything into a large pot. Simmer for 30 minutes. Take out bay leaves and cloves. Thicken with cornflour if necessary. Serve with rice and salad.

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This is a savory dish that’s been in the family for generations. It’s a dream to make, and presents well in a large souffle dish with a little paprika sprinkled on top.

2 Eggs
440g can cream style corn
3/4 cup milk
2 tbsp flour
2 tbsp sugar (optional)

Beat eggs slightly add rest of ingredients and stir thoroughly. Pour into greased casserole. Bake 1 hour at 170°C or until set. Serves 6 to 8.

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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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5 medium sized potatoes
5 hard-boiled eggs
1 – 2 carrots grated
125g grated tasty cheese (or more to taste)
1 stick of celery several sprigs of several sprigs of parsley (to taste)
3 tbsp mayonnaise (approx)
1 tsp sugar
salt and pepper to taste

Cube and boil potatoes. Drain and allow to cool. When cold add 4 chopped hard-boiled eggs, the grated carrot and cheese, finely chopped celery and parsley. Mix carefully (so as not to mush the potatoes). Add enough mayonnaise so the salad is not too moist or too dry, add the sugar (this is the secret ingredient), then salt and pepper to taste and stir again carefully. Garnish with parsley and slices of the remaining hard-boiled egg. Serves 4 to 6. Enjoy!

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Beetroot Salad 1

grated raw beetroot
finely chopped parsley
mung bean sprouts
50/50 lemon juice and olive oil dressing
Mix all together

or try –

Beetroot Salad 2
Grated raw beetroot grated raw apple grated raw carrot finely chopped parsley and mint lemon and oil dressing.

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Delicious for snacks, light meals and entrees. A must have in the fridge over summer and it looks great in a glass jar. Vegetables can be substituted for what ever is available, for Instance, asparagus, broccoli, beans, etc…

½ small cauliflower cut in small flowerets
3 large carrots cut in thin strips
2 stalks celery cut in thin strips
1 green pepper cut in thin strips
100g black olives
¾ cup cider vinegar
½ cup olive oil
1 tbsp sugar
½ tsp oreganum, or 1 tsp pesto
1 tsp salt
¼ tsp pepper
¼ cup water

Bring all ingredients to the boil and simmer for 5 minutes. Cool and refrigerate for at least 24 hours in a sealed jar. Shake occasionally.

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