Recipes

Cottage Cheese Loaf.

• 1/2 cup chopped Onion
• 1 1/2 cups Rolled Oats
• 1 or 2 tablespoons Soy Sauce
• 1 or 2 teaspoons Promite
• 1 teaspoon mixed herbs
• 2 beaten eggs
• 250g of Cottage Cheese

Fry the onion in a little olive oil until just starting to brown.

Take off heat and add the rest of the ingredients. Quantities are to taste. I use the greater amount listed. Promite is the best in this recipe. Vegemite and Marmite just don't give as good a flavour in the final loaf.

Mix well, and then put mixture into a lined loaf tin.

Cook at 200 C for about 35 to 45 minutes. When cooked it will slightly brown on top, and be firm to touch. When cool, slice and use on sandwiches, or with salids.

Date Loaf.

• 1 cup boiling water
• 1 cup (150g) chopped dates
• 1 teaspoon bicarbonate soda
• 2 tablespoons butter
• 1 egg, beaten
• 1/3 cup (35g) chopped walnuts
• 3/4 cup (115g) brown sugar
• 1 1/2 cups (200g) SR flour
• 1 teaspoon mixed spice
• 1 good teaspoon ground ginger or 1/2 teaspoon cinnamon to your taste. (I use both)

Preheat oven to 180 C.

Pour 1 cup boiling water over the chopped dates and bicarbonate soda. Let stand 10 minutes.

Add butter, nuts, sugar, spices, beaten egg and flour. Mix well. The batter should not be too stiff, or too runny. I adjust the flour to make it just pourable. (I find that the dates tend to keep adsorbing liquid as they cook.)

Place in greased or lined loaf tin and bake at 180 C for 45 minutes. It should still be a little moist in the centre, but firm to the touch.

Allow to cool. Serve sliced and buttered. It will keep well, but only if no one is around to eat it.

Melting Moments

• 190g Butter
• 60g. Icing Sugar
• 130g Custard powder
• 150g Plain Flour
• 1/2 teaspoon Vanilla

Cream butter and sugar well, then add the custard powder, flour and vanilla.

Mix well. Shape into balls. Press flat with fork. Bake moderate oven 12-15 mins. Loosen biscuits and allow to cool before removing from tray.

Gaynor's Magic Salad.

• 1 x 420g can Four Bean Mix
• 1 small can corn kernels
• 2 x tomatoes sliced fine or else use cherry tomatoes
• 1 small continental or lebanese cucumber
• 1/2 finely sliced red capsicum
• 100g feta cheese
• 1 can tuna slices
• Kraft Balsamic Dressing

Drain the beans and corn and put in bowl with the sliced cucumber and tomato. Crumble the feta into the mix. Pour over the balsamic dressing. Blend in the tuna slices.

Options: Replace the corn with corn and peas mixed. Omit the corn altogether.

Roast Veggies.

This is almost too simple to be here, but it is our way of doing tasty roast vegetables.

Simply prepared the vegetables. Usually we use potato, sweet potato, pumpkin and onions. Brush with extra virgin olive oil. Sprinkle with black pepper, dried mixed herbs, and real sea salt, then give a quick spray with olive oil to seal it all in. We usually cook at about 180 C until they are nice and soft inside.

Tomatoes can be cut in half and treated the same. They come out really nice.

The secret is to use only good ingredients, and the sea salt must be real. I use "Sauniers" brand, as most others I have tried just have no taste.

We always cook a lot, because they keep well for the next day too.

Sweet - Sour Lentils.

• 2 cups vegetable stock (or Water)
• 1 crushed bay leaf
• 1/2 to 1 teaspoon salt
• 1 cup washed lentils
• 2 tablespoons oil
• 2 tablespoons vinegar
• 2 tablespoons brown sugar
• dash of nutmeg or cloves

Heat the stock, bayleaf and salt to boiling.

Add the lentils, lower heat and simmer for 25 minutes.

Add the oil, vinegar, sugar and spice. Stir and simmer 5 more minutes, or until quite tender.