Rice Syrup contains only brown rice, nothing else. It has a soft, sweet taste, but not as sweet as honey or maple syrup.

Makes 24 balls

Ingredients

1 cup puffed millet, quinoa or rice

1/3 cup sesame seeds

1/3 cup sunflower seeds

1 cup nuts, unsalted and chopped - almonds, cashews, brazil, hazelnuts, macadamias etc

1 cup sulphur-free dried fruit chopped -apricots, apple, peaches, pear etc

1/2 cup rice syrup or raw honey

1/2 cup tahini

1 cup either sesame seeds or coconut, extra

Method

Place all the dry ingredients in a food processor and mix together. Gradually add the tahini and the rice malt whilst the motor in processor is still running. Taste the mixture an adjust sweetness to your liking. Using wet hands take about 1 tbls of the mixture and roll into balls then coat in either sesame seeds or coconut. Store the balls in an airtight container.

The above measurements are rough as there are no set amounts. Add more of what you like and less of what you don't. Adjust sweetness and consistency with tahini and rice malt.

Kombu is a deep sea kelp with thick wide leaves, that grows best in clean, cool deep waters. A seaweed containing around 500 times the iodine of shellfish. Kombu is high in protein, iron and calcium. Use in soups, pickles, salads and bean dishes to increase digestibility.

Serves 4

Ingredients

1 large onion, sliced

2 tablespoons olive oil

3 cloves garlic, crushed

1 teaspoon grated ginger

1 cup adzuki beans, soaked overnight

1/2 butternut pumpkin

4-6 shiitake mushrooms

1 stick of kombu

1 litre water or stock

sea salt and pepper

tamari, to taste

Method

Saute onions in olive oil until soft, then add the garlic and ginger. Cook for a further minute. Add beans, pumpkin, mushrooms, kombu and water or stock to the pot and bring to the boil. Lower heat and simmer. When mushrooms are soft, take them out of the pot and remove stems. Slice caps finely and put back into pot, do the same with the kombu. Cook casserole until beans are soft, then season as desired.

This is nice served with brown rice or quinoa, or cooked in individual winter pumpkins that have been baked in the oven with the seeds removed. This dish is beneficial to the kidneys and the spleen. Macrobiotically, it is a perfectly balanced meal.

Arame Is a black sea vegetable with a mild flavour. Harvested in spring then hand selected to be cured. Arame is cooked for seven hours then sun dried. Originally a wide leaf which is then slice into thin strands. It contains about 10 times the calcium of milk & 500 times the iodine than shellfish.

Makes about 3 cups

Ingredients

1 teaspoon sea salt

1/4 Chinese cabbage, sliced thinly

1 small Lebanese cucumber, cut into half moons

1 tablespoon lemon juice

zest of one lemon

2 tablespoons arame, soaked in water for five minutes then drained

1 tablespoon rice vinegar

2 tablespoons black sesame seeds, lightly toasted

Method

Rub sea salt into cabbage and cucumber then add the lemon juice and zest. Marinate the arame in the rice vinegar for five minutes then combine with the cabbage mixture. Strain off any excess liquid and save for stock. Sprinkle with sesame seeds and mix lightly just before serving.

Pickles assist in the absorption of fats although they should be eaten only in small amounts due to their high salt and vinegar content. A raw food such as pickles or sauerkraut should be eaten anytime you%u2019re eating a cooked food.

Dashi: Instant dashi powder is a multi-purpose stock for soups, stews and sauces. It contains Bonito (fish) and shitake mushrooms. 100g

Serves 4

Ingredients

4 tbls olive oil

8 long/4 cups eggplants, (asian/long variety works well for this)

2 tbls olive oil

1 large leek, halved and cleaned

2 cloves garlic, crushed

1 green chilli, chopped

1 tbls ginger, finely sliced

1 tbls coriander stems, chopped finely

3-4 sachets dashi

1 tsp sesame oil

2 tsp tamari

2 pkt silken tofu, cut into large squares

8 shitake mushrooms

2 tbls coriander leaves

4 spring onions, sliced on the diagonal

Method

Slice eggplants into wedges of approximately 4cm.  Lightly fry in the olive oil until starting to brown all over. (The eggplant will soak up all of the oil so you may need to add more. If you%u2019re avoiding too much oil, then brush the eggplant with oil and grill or bake it.) Remove from pan and place on a paper towel.

Slice leek into half moons and place in same pan with a bit more oil. Cook over medium heat, adding garlic, chilli, ginger and coriander stems and cook for a further 1 minute.  Add the eggplants, water to cover plus a bit more, dashi stock, sesame oil and tamari to the pan.  Let simmer until eggplants are soft and tender, about 15 minutes.  Now gently add the tofu to the pans be gentle with silken tofu a sit easily falls apart. Garnish with spring onions and coriander leaves. Nice served with quinoa or organic brown rice.

Quinoa: The true 'Mother Grain' of the Andes, organically grown on small family plots at over 11,000 feet in the Andes Mountains. Quinoa is small seeds rich in vitamins and nutrients, which were much prized by the Incas. It has a gorgeous texture, great flavor, potent nutrition, and convenience. 

Serves 4 as a side

Ingredients

1 bunches each of flat leaf and curly parsley

2 bunches mint

4 spring onions, chopped finely

2 cloves garlic, crushed

1 Lebanese cucumber, peeled and diced

1 cup cooked quinoa - nice and dry

1 can brown lentils or 1 1/2 cups cooked brown lentils see p ? (cooking lentil tip)

2 tbls Olive Oil

Sea salt to taste

2 lemons, juiced

Method

Fill your sink with water and let the herbs soak in there to remove any dirt. Drain on a tea towel until dry, (salad spinner with do the job beautifully) then chop finely. Discard the mint stems but shop the parsley stems. Add all the herbs to a large bowl, then add the rest of the ingredients apart from oil, lemon juice and salt. Mix well. Now dress the salad and mix weel. Taste. You may like it a bit saltier, or with more lemon or garlic. Adjust seasoning to your liking.

Serves 4

This is an ideal way to use up leftover rice. Any vegies can be added, but the ones below give it that authentic fried rice flavour. This dish gets better the next day so make a lot and have it for lunch. Kids love it also.

4 eggs

2 tsp mirin (optional)

1 tsp white pepper

4 tbls olive oil

3 spring onions, (white parts) sliced

2 garlic cloves, crushed

2 tsp ginger, grated

2 tbls coriander stem, chopped

2 anchovies, (optional)

1 long red chilli, chopped (optional)

2 sticks celery, diced

2 corn cobs, kernels removed

1 cup peas or green beans finely sliced

1 tbls fish sauce

1 tbls tamari

1-2 tsp sesame oil

3 cups of cooked organic brown rice (preferably a day old as it is dryer)

1 cup coriander, spring onions and mint leaves, chopped

Method - Whisk eggs with a little mirin and seasoning. Pour batter into a pan with half the oil. Brown, flip, then roll up and slice. Set aside. Heat the rest of the oil in a wok or large skillet then add the white parts of thespring onions, garlic, ginger, coriander root and chilli and stir-fry for a minute. Add the anchovies now if using, (they dissolve leaving a depth of flavour second to none). Toss in all the vegies and sauté until almost soft. Now add the sauces and sesame oil and stir. Next add the rice and stir to combine with the herbs and green parts of the spring onions. Gently fold through the egg and adjust seasoning. This rice is better over the next day or two once the favours have got to know each other. Serve hot or room temperature.

Variations 

1. Add 1 tsp Chinese 5 Spice powder with the garlic for an authentic Chinese flavour

2. Add cubed smoked tofu with the vegetables

3. 6 Green prawns wok fried in olive oil, salt and garlic are a lovely addition

3. Try adding 1 small tin of crab meat

4 1 large piece of white fish, like snapper or flathead cut into small pieces and cooked first like you would the garlic prawns. Add with the omlette

5. Firm tofu cut into cubes and cooked with a little tamari, sesame oil and water. Add with the vegetables.

6. Add chopped organic chicken fillets at the start with the spring onions  

Quinoa Noodles: Quinoa is one of the ancient Inca grains. Quinoa Udon is a fabulous new noodle with an exciting taste and texture. 

Serves 4

Ingredients

1 pkt quinoa udon noodles 

2 tbls olive oil

2 tbls spring onions, white part

3 cloves garlic, crushed

2 anchovies

2 tbls coriander root and stems

1-2 tsp chilli flakes, or to taste

1/2 cup parsley, chopped

1 kg vongole

1/2 cup white wine

Cracked Pepper

Sea salt, maybe

Method

Cook your noodles as per manufacturers instruction. Wash your vongole really well and leave in the fridge covered with a wet tea towel whilst preparing the dish. In a nice, big pot add the garlic, anchovies, coriander and chilli. Saute quickly. Then add the vongole and wine then stir. Put the lid on and shake the pan a few times to mix everything together. Leave on a low heat for about 1 minute, giving the pan a shake every so often.  The vongole will open up. (The ones that dont need to be discarded.) Stir through the cooked noodles and plenty of parsley and cracked pepper. Taste for seasoning. Serve with lemon wedges.

Buckwheat Noodles: Buckwheat and sea salt only. It may strengthen digestion and improve circulation. Suitable for a gluten free diet. 

Serves 2

Ingredients

1/2 pkt buckwheat noodles

1/2 cup daikon, cut into matchsticks

1/2 carrot, cut into matchsticks

1 tsp sea salt

1/2 cup smoked tofu, cut into matchsticks

1 tbls arame soaked in water until soft

1/2 cup tamari

2 tbls white wine vinegar

2 tbls mirin

1 tbls sesame oil

3 tbls sesame seeds, ground

1/2 bunch baby daikon (or any) sprouts

1 sheet toasted nori, shredded

Method

Cook the noodles per instructions on packet. Drain and let dry out a little. Set aside. Drain the arame and keep the liquid. Gently mix the daikon, carrot and tofu together with the noodles and arame then put in a bowl. For the sauce mix together the soaking liquid from the arame, tamari, vinegar, mirin, sesame oil and sesame seeds. Drizzle over the noodles and top with the sprouts and nori.

Agave syrup: This is a syrup from the agave cactus. Use it as a sweetener where you would honey or maple syrup. It tastes like toffee and it helpful to balance blood sugar levels. Suitable for diabetics.

Ingredients

1 1/2 cups spelt flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

Pinch sea salt

120g silken tofu

3/4 cup soy milk

3/4 cup agave syrup

1/2 cup sunflower oil

2 tsp vanilla extract

Ganache - 100g dark chocolate

1/4 cup soy or almond milk

Serve with vanilla soy ice cream and mixed berries

Method

For the ganache, place a metal bowl over a pot of simmering water. Allow it to get hot then turn the heat off and place the chocolate in the bowl. Allow it to melt, then beat in the soy milk. Refrigerate until firm.

In a bowl sift the flour, cocoa and baking powder and soda together with the salt. Mix well. In a food processor blend the tofu, soy milk, syrup of your choice, oil and vanilla extract.

Pour the wet ingredients into the dry and mix to combine. Fill 12 greased muffin moulds half full the place 1 big tablespoon of ganache on top. Top with more mixture to fill the mould. Bake at 180c for 15 minutes or until they are firm to touch and pull away from the sides.

Serve dusted with cocoa powder, ice cream and scattered berries.

I made this dish on Channel 10's '9am' with David & Kim on Monday November 23rd 2009. 

Serves 4

4 Ocean Trout fillets

1/2 cup spelt flour

Olive oil to cook

Seasoning

11/2 cups plain yoghurt

2 tbls tahini, hulled

1 clove garlic chopped with a pinch of salt

1 lemon, juiced

2 tsp sea salt, or to taste

1 tsp pinch of white pepper

1 bunch of flat leaf parsley, chopped finely

1 bunches mint, chopped finely

1/2 red onion, diced finely

1 garlic clove, crushed

1 Lebanese cucumber, peeled and diced

1 red capsicum, finely diced (optional)

1 cup cooked quinoa - nice and dry

1 cup walnuts, chopped finely

1 tsp sumac (optional)

2 tbls Olive Oil

Sea salt to taste

1 lemon, juiced and rind gratedLemon cheeks for garnish

Method - Coat the fish in flour and set aside.

For the sauce, whisk all the ingredients together until it's the consistency of pouring cream. You may need to add a little water. Be sure to stir the tahini in the jar before using it as the oil separates. Set aside.

Now prepare your tabouli. In a bowl combine all of the ingredients. Taste for seasoning. Add more of whatever you like. Set aside.

To cook your fish, place a non-stick pan on a medium flame and add 1-2 tbls oil. Place the fish skin side down, season and cook for about 2 minutes. Turn, season and cook for another 2 minutes. Remove from the pan and let it drain on absorbent paper.

To assemble, arrange the fish horizontally down the plate. Then spoon the tahini dressing generously over the fish. Finally spoon the tabouli over the dressing lengthways. Garnish with lemon cheeks.

Spelt  Fusulli: an old variety of wheat originating in Persia. It contains gluten but is easily digested. High in protein and immune boosting properties. Made from local traditional grown spelt. Carefully milled and kneaded. This is beautiful pasta from an ancient grain.

Serves 4

Oh how sweet it is. A quick pasta is something we all love, especially when it tastes like this. Try the noodles or pasta Ive suggested, and best to eat this dinner early, then go for a walk.

Ingredients

1 pkt spelt fusulli

2 tbls olive oil

2 spring onion, chopped finely

2 garlic cloves, crushed

1-2 tsp chilli flakes (up or down up to you)           

1/2 bunch broccolini, blanched

1/2 cup smoked trout

1 tbls lemon rind, grated           

1 tbls capers

Sea salt & cracked pepper

1 cup of mint and parsley, chopped finely

Lemon juice and olive oil to finish

Method

Saute the spring onion in the olive oil then add the garlic and chilli flakes. Stir for a minute. Meanwhile put a pot of water on the boil. Place you trimmed broccolini in the water and blanch for about 30 seconds, keeping it green. Refresh it under cold water to stop it coking. Set aside. Now place the pasta in the water and cook until al dente. Meanwhile, flake the trout into the pan with the lemon rind and capers Sir to combine. Toss in the pasta and broccolini then finish with lots of parsley, mint, and seasoning. Drizzle with lemon juice and extra olive oil.

Organic brown rice: Buy it from a health food store or at least from the health food section of a supermarket. It won't be seedy and hard like the conventional stuff and won't take as long to cook. It's almost as soft as white rice.

Makes 4 long rolls

Ingredients

4 sheets of nori

1 cup organic brown rice

1 tbls rice wine vinegar (optional)

1 tsp mirin (optional)

2 tbls soy mayonnaise

200g piece of sashimi grade tuna

1 avocado, sliced thinly

2 spring onions, cleaned and sliced once lengthways

1/3 cup tamari

1 tsp sesame oil

Method

Cook the rice in 2 1/2 cups of water. When cooked put it into a metal bowl and stir through the mirin and vinegar (if using). Let it cool completely. Place the four sheets of nori on a clean, dry surface. Using slightly wet hands gently press about 1/2 cup of the rice onto the nori. It should be about 1 cm thick. Leave a few centimeters free from rice at the far edge. Then smear the rice with some mayo, thin slices of tuna, avocado and 1/2 a long spring onion. Using your hands or a bamboo matt, carefully roll it up evenly. It will bust if there's too much rice or another ingredients.

'GOOD CHEF BAD CHEF' 

Tuesday 13th October - Steaming

Steamed Blue Eyed Cod with Quinoa noodles

Serves 2

If you don't have a bamboo or other steamer, place all the ingredients in a shallow pan.

2 pieces firm, white fish fillets like flathead, blue eye cod or snapper

3/4 cup water
2 tablespoons shao hsing wine or dry sherry
2 tbls tamari
1 tsp sesame oil
2 tablespoons ginger, julienned
2 spring onions, (green) julienned

1/2 cup wood ear fungus

2 bok choy bulbs, halved lengthways
1/2 pkt quinoa noodles, cooked to manufacturer's instructions

1/2 cup coriander leaves
1 tsp ground white pepper

Method- Cut the fish into big chunks then place in a bowl that will fit inside a bamboo steamer. Place the bowl inside the steamer that is resting inside a wok or pot half full of boiling water and steam, covered, for 5–6 minutes. Pour the water, wine, tamari, sesame oil and half the ginger and spring onions over the fish. Add the fungus now also. Next, place the bok choy inside the steamer on top off the fish. Cover again and let it steam for a further minute until the bok choy has softened and the fish is cooked. The flesh should break away easily when prodded with a fork.

To serve, place some noodles in the bottom of a large soup plate. Top with the fish then the bok choy.  Gently pour the liquid in the steamer bowl over the fish. Garnish with remaining ginger and spring onions, coriander leaves and pepper.

Steamed Coconut Modaks (Dumplings)

Filing:
1/2 cup shredded fresh coconut
1 tbls agave or honey
3-4 cardamom pods, bashed
1 teaspoon roasted poppy seeds
1 teaspoon rice flour

Pastry
1 cup water
1 teaspoon omega spread
a pinch of salt

1/2 teaspoon oil (camellia, olive, grape)
1 cup rice flour, sifted

Method - Put the coconut and agave together in a pot over a medium heat. Stir until combined. Add cardamom, poppy seeds and rice flour to the mix. Cook gently for about five minutes. Remove from the heat and allow it to cool. Remove the pods.
     
Boil 1 cup of water. When bubbles appear and rise add omega spread, salt and oil then whisk in the rice flour. Cover the mixture for a couple of minutes, then stir again and cover for another minute.

Put the mixture on a flat plate and knead it well to form a soft pliable dough. The dough should be neither too sticky nor too dry.

Divide the dough into small balls about 4-5cm in diameter. Hold it in you palm to make a small bowl out of it then fill with about one tsp of the filling. Dip your thumb and index finger in a little oil and make 5-6 small pinches side by side round the edges of the bowl. Bring edges together to form a peak. It should resemble a garlic knob. Prepare all other modaks like this.
   
Spread a damp cloth in your steamer or bamboo basket and place the modaks onto it. Steam, covered over simmering water for about 15 minutes.

Wednesday, 14th October - Ultimate Chocolate Cake

Chocolate and Tofu Cheesecake

Serves 8

Base

1 cup rice flour

1 cup almonds or hazelnuts

2 tsp cinnamon, ground

1 tsp ginger, ground

1 tbls agave or maple syrup

1/3 cup sunflower oil or omega spread

1 tsp vanilla essence

Pinch of salt

Filling

450g dairy free dark chocolate

180g tub silken tofu

 1 shot of espresso or 30mls of strong instant coffee

1 tsp vanilla essence

1/2 cup palm sugar or 1/3 cup palm sugar, grated (optional)

Method - Heat your oven to 160oC and lightly grease a 20cm spring form pie tin with omega spread or sunflower oil.

For the base, put the dry ingredients in a food processor and blitz until the mixture resembles fine breadcrumbs. Then add the wet ingredients and blitz until the mixture comes together on a ball. Press the mixture into the base and sides of the pie tin. Bake for 15 minutes then set aside.

Next, melt your chocolate in a bowl over a simmering pot of water. Blend your tofu then stir it through your slightly cooled chocolate. Pour into the pie dish and bake at 160oC for 20 minutes. Allow to cool before taking it out of the tin. Serve with loads of berries piled on top.

Black Rice Pudding with Banana Coconut Sauce

Serves 4-6 as dessert

1 cup black glutinous rice, washed 3 or 4 times (soak overnight to hasten to cooking time)

2 1/2 cups filtered water

1 vanilla pod

1/4 -1/2 cup palm sugar, grated

2 cardamon pods, crushed

1 bay leaf

Pinch of sea salt

1/2 can coconut milk

2 bananas, peeled, chopped and frozen

Method- Place the rice in a large saucepan and cover with water. Split your vanilla pod down the middle using a small knife, keeping one end in tact. Then holding the attached end, scrape the seeds out and put these into the pot with the pod. Add the other ingredients except for the coconut milk. Simmer until rice is soft, about 30-45 minutes. If pudding is too thick, simply add more water; if too thin, let it simmer longer. Increase sweetness at any time by adding more palm sugar, if desired.

For the sauce, blend the coconut milk with the bananas. Serve in nice little Asian bowls smothered in the sauce.

Thursday, 15th October - Unusual/Exotic Fruit

Prawn and Lychee Salad

Serves 4

1 tbls rice wine vinegar

1 tbls fresh lime juice

1 tbls fish sauce

1 tbls palm sugar, grated

1 tsp chilli flakes

1 tbls spring onions, finely sliced

500g large cooked prawns, shelled
1 red capsicum

2 stalks of lemongrass

1 bunch of watercress

1/2 bunch Vietnamese mint

500g tin of lychees

2 tbls ginger, grated

2 tablespoons shallots, sliced

2 kaffir lime leaves
1 tbls olive oil

Method - For your dressing, place the first 6 ingredients in a jar and shake. Set aside. Now half your capsicum, take out the seeds and white bits and slice into long, thin strips. Put them in a mixing bowl with your prawns. Take your lemongrass and cut off the tough green part, bash the tender white parts with the side of your knife and heel of your hand, then finely slice. Put in the bowl with the capsicum. Now wash and dry your watercress and mint and roughly tear them apart. Put them in the bowl with torn lychees. Lastly fry your shallots in olive oil (or keep raw) until crispy and throw the lime leaves in for the last 30 seconds. Drain.

Toss your salad and pour the dressing over. Finally top with fried shallots.

Dragonfruit Mocktail

Serves 2

1 Dragon Fruit

1-2 tbls grated palm sugar or agave

1 tbls lemon juice

1 tbls lemon rind

3 cups sparkling mineral water

2 Mint leaves

Ice

Method - Half the fruit and scoop out the flesh into a bender. Add the remainder of the ingredients and blend. Serve in tall cocktail glass with a slice of the jackfruit skin and sprinkled with a little lemon rind

Friday, 16th October - Island Holiday 

Sexy Calamari

Serves 2

4 fresh calamari tubes, cleaned and gutted

4 tbls

2 tsp sea salt

2 red chillies, sliced

One handful of parsley leaves roughly chopped

2 cloves garlic, chopped

1 tbls lemon rind

Cracked pepper

1 lemon, quartered

Method - Place a knife or spatula inside your calamari. With another knife slice the calamari across its width at approx 2cm intervals. Continue with the rest of the calamari. Now toss it in a little salt.

Add some olive oil to a hot pan or bbq and fry the calamari for about 2 minutes of each side. While it's cooking toss in the chillies, parsley, garlic, rind and pepper. To Serve squeeze with lemon juice

Radicchio, Red Grapefruit and Olive Salad

Serves 4

1 tbls Olive oil

1 tbls white wine vinegar

1 tsp Sea salt

Good pinch white pepper

2 handfuls of radicchio leaves

1 red grapefruit, peeled, white pith removed and cut into segments

1/2 cup juicy black olives, deseeded and halved

Method - For the dressing, place the first four ingredients in a jar and shake well. Next wash and dry the radicchio then place them in a big bowl. Toss in the grapefruit and olives, then dress. Mix well then transfer to a serving dish.

Monday. 19th October - Cajun

Seafood Gumbo

Serves 4

1/2 kg okra, chopped

2 tbls olive oil

2 tbls spelt flour

2 tbls olive oil

1/4 cup olive oil

1 onion, finely diced

1/2 cup celery, finely diced

1/2 cup green capsicum, diced

1 cup prawn meat

1 tbls garlic, crushed

1 can chopped tomatoes

1/2 cup parsley. Chopped

2 bay leaves

1/2 cup spring onions, finely chopped

1/2 kg green prawns, shelled and de-veined

1/2 kg crab meat (optional)

2 litres fish stock

Sea salt

Cracked Pepper

Tobasco or cayenne pepper to taste

Method - Firstly saute your okra in a couple of tbls of olive oil until the strings that keep the okra connected disappear. This will take about 15 minutes.

Meanwhile, make your white sauce by gently melthing the butter then whisking in the flour. Keep whisking for about 10 minutes until the sauce turns a golden colour. Set aside.

In a heavy based soup or casserole dish, saute your onion, celery and green capsicum (Southern Trinity) in the olive oil until translucent, about 5 minutes. Now add the prawn meat and garlic and cook slowly for another couple of minutes. Add the tomatoes, parsley, bay leaves, spring onion, okra, prawns (crab if using) and stock. Simmer for another minute then stir in the white sauce (roux) and. Simmer gently, stirring frequently so it doesn't stick. Season with salt and pepper, then serve with brown rice or crusty spelt sourdough. Garnish with lots of roughly chopped parsley. Tobasco on the table.

Tuesday, 20th October - Beetroot & Horseradish

Borscht

Serves 4

4 cups good veggie or organic chicken stock

1 red onion, peeled and roughly chopped

1 garlic clove, chopped

1 cup pumpkin, peeled and roughly chopped

4 medium sized beetroot, (and stalks if available) peeled and diced

1 tsp freshly grated nutmeg

2 tsp umeboshi vinegar or red wine vinegar

Black pepper

1/2 -1 cup plain yoghurt

dill sprigs for garnish

Method  - Put your stock in a large soup pot and bring to the boil. Add the onion, garlic, pumpkin and beetroot and stalks. Put a lid half on and simmer until the veggies are soft, about 20 minutes.

Blend with the nutmeg, vinegar and pepper. Taste for seasoning. You may need to add a little more vinegar or sea salt. Serve with a dollop of yoghurt and dill.

Smoked Trout, Crunchy Potatoes and Fennel Salad with Horseradish Mayo'

Serves 4

4 big kipfler potatoes, cut into chunks

2 tbls Olive oil

Sea salt and cracked pepper

1 fennel bulb, shaved

2 big handfuls of mixed salad leaves

1/2 cup chives, chopped

1 tbls lemon juice

1 tsp sea salt and cracked pepper

1 avocado, sliced

2 cups smoked trout, flaked

1/2 cup soy mayonnaise

1/2 cup plain yoghurt

2 tbls horseradish root, grated

Method - Steam or boil the potatoes until tender. Drain, pat dry then squash using the blade of a knife and your hand. Place on a baking tray (or in a frying pan on the stove) with the oil and salt and pepper. Mix to combine. Put in a hot (180oC) oven and bake until golden brown, about 20 minutes.

Meanwhile, place the fennel, leaves, chives and lemon juice in a bowl with the sea salt and pepper. Toss.

For the mayo', place all the ingredients in a small bowl and mix well.

To serve, divide the potatoes between 4 plates and dollop with a little mayo'. Then top with some avocado then salad. Drizzle a little more mayo then add the fennel. Top layer is the trout finished with more mayo'. Drizzle with lemon juice and serve.

 Wednesday, 21 October - Lentils/Dahl 

Mung Bean Fritters

Makes 12

11/2 cups split mung beans soaked overnight

1 tbls garam masala

1 tbls cumin seeds, dry roasted then ground in a mortar and pestle

1 tbls chili flakes

1 cup steamed potatoes, just tender

1 cup coriander stems and leaves, roughly chopped

1 tbls sea salt

Spelt flour

Olive oil for frying

Method - Drain your mung beans in a colander then squeeze as much water out as you can.  Put them in a food processor with the spices, chili, potatoes, coriander and salt. Blitz until fairly smooth. Taste for seasoning.

Make into patties about 5cm in diameter, then roll them in spelt flour. Shallow pan fry them in olive oil until golden on both sides. Serve with Eggplant Pickles and yoghurt.

Eggplant Pickle

2 eggplants

3 tbls sea salt

1 tbls mustard seeds

1 tbls ginger, grated

12 garlic cloves

1 tbls turmeric, ground

2 cups mustard oil

24 green chillies, chopped

2 cups white wine vinegar

1 cup brown sugar

1 tbls sea salt, or to taste

Method - Chop the eggplant into bite size pieces and salt. Leave for about 4 hours, or as long as possible.

In a mortar and pestle pound the mustard seeds, ginger and garlic to a rough paste. Add the turmeric and pound again.

Heat the oil in a deep saucepan and fry the spices for a minute. Squeeze out the excess water out of the eggplant then add it to the oil with the chillies, vinegar, sugar and salt. Cook over a low heat until pickles are dry and the oil is sitting on top. This will take maybe 45 minutes. Taste for seasoning. Let cool then store in sterilized jars.

Thursday, 22 October - Gourmet Breakfast

One Egg Prawn Omlette with Goats Chevre and Wilted Greens

Serves 2

1 tbls olive oil

2 cups baby spinach or kale, chopped

1 tsp sea salt

2 large, free range eggs

2 tsp mirin

2 tsp sea salt

Pinch of white pepper

2 tbls olive oil

1 tbls spring onions, chopped

2 tbls coriander root, chopped

1 clove garlic, chopped

4 cooked prawns, shelled and sliced through the middle lengthways

2 tbls coriander leaves

2 pieces mountain bread or similar thin, flat bread

2 tbls goats chevre

1/3 cup tamari mixed with 2 tsp honey

Method - Saute the spinach in 1 tbls olive oil over a medium heat with the garlic and salt. Until it wilts, about 30 seconds. Remove from the pan.

Wipe the pan out and put it back on the stove to heat. Whisk your eggs together with the mirin and salt and pepper. Add half the olive oil, spring onions, coriander and garlic to the pan. Let cook for a few seconds. Now add half the egg mix. Swirl the pan around so the egg spreads out, like a crepe. Place half the prawns on top with some coriander leaves and flip to create a half moon shape. Remove from pan and repeat with the second omlette.

To assemble spread both pieces of bread with the chevre, then top with the omlette, then the greens. Drizzle with tamari then roll up firmly. Slice on the diagonal.

Protein Shake

Serves 2

2 cups quinoa, almond or good soy milk

2 tsp spirulina powder

1 tbls LSA

1/2 cup granola

1 cup mixed berries

1 tbls lecithin granules

Honey or agave to taste

Method - Place all ingredients in a blend and process til smooth. Serve in a tall glass.

Friday, 23 October - Pickles, Mustards and Jam

Mint Chutney

Yields about one cup

To make coriander chutney, simple substitute fresh chopped coriander for the mint.

1 cup firmly packed mint leaves

2 tsp brown sugar

1 tsp Garam masala

1/2 cup lime juice

1 tsp fresh ginger, grated

1 fresh green chilli, de-seeded and chopped

6 spring onions, chopped

1 clove garlic, crushed

Sea salt, to taste

Method - Blend all the ingredients with 2 tbls water until it forms a smooth puree, scraping down sides.

Thai Fish Cake

Makes about 12

1/2 kg redfish or snapper fillets

1 tbls green curry paste

1 cup green beans, chopped

2 kaffir lime leaves, sliced (if dried, soak for 10 mins then slice)

2 tbls coriander root, stems and leaves, finely chopped

2 tbls spring onions, roughly chopped

1 egg

2 tsp sea salt or fish sauce

1 tbls lime juice

Olive, camellia, safflower or organic peanut oil for frying

Method - Put all the ingredients in a food processor. Keep it fairly chunky. Roll the mixture into balls, (wet hands is easier) and flatten into cakes. Shallow fry in oil until golden brown, then flip and cook until also brown.

Monday, October 27 - Australian Tropical Produce

Lemon Myrtle and Pepperberry Swordfish with Pickled Cucumber

Serves 2

1 Lebanese cucumber, thinly sliced using a grater or mandolin

1 tsp white wine vinegar

1 tsp mirin

1/2 tsp Sea salt

1 tbls olive oil

1 tbls shiro miso paste

1tsp mirin

2 Swordfish steaks

2 tsp each of Lemon myrtle and Pepperberry powder

1 tsp mirin

1 tbls olive oil

2 limes

Method - First prepare you cucumber. Using a peeler or mandolin shave the cucumber with the skin on, giving yourself long thin strips. Put into a bowl and mix with the vinegar, mirin and salt. Set aside.

Heat a pan or griddle then add some olive oil.

In a separate bowl mix together your miso paste and mirin.  Press this yummy paste over the fish and let marinate for at least 15 minutes. Lay them in a hot pan and cook for one minute on each side them take them out. Rest.

Mix together the bush spices with the mirin and olive oil. Now place your fish on a platter and spoon the bush spice mix over the fish then top with the cucmber. Garnish with lime wedges.

Wattleseed and Macadamia Biscuits

150g omega spread

1/4 cup raw honey, maple or agave syrup

100g oat flakes

1 tbls wattleseeds

100g macadamia nuts, roughly chopped

Pinch of sea salt

Method - Preheat your oven to 180oC. Melt the omega spread and honey in a small saucepan over a low heat. Tip your oats into a large bowl. Sprinkle in your wattleseed, nuts then salt and stir. Pour your honey mixture into the bowl with your dry ingredients. Stir to combine. Take small handfuls of your sticky mixture, roll into balls and position on a greased baking sheet. Take a fork and press each one flat. Bake for about 15 minutes. Remove from heat, and allow to cool and harden.

Tuesday, 27 October 2009 - Paella & Rice Pudding

Seafood Paella

Serves 4

2 onions

1/2 cup olive oil

4 garlic cloves, crushed

1 can crushed tomatoes

1 tbls tomato paste

500ml fish stock

pinch of saffron

1 bay leaf

Sea salt

1 tbls coriander stems, chopped

2 anchovies

1 cup aborio or organic, white rice

4 crab claws

8 green prawns, shelled and deveined. Leave the tails on

8 mussels

2 large fillets of fish like blue eyed cod, snapper, flathead, cut into big chunks

Italian parsley and lemon wedges for garnish

Method - Saute one onion in half the oil over a medium heat until translucent, about 2 minutes. Add half the garlic and stir for another minute. Add your tomatoes, paste, stock, saffron and seasoning. Stir and let it simmer for about 20 minutes then blend.

Saute the second onion in the rest of the oil in a paella pan (or heavy based skillet) until translucent, then add the garlic as before with the coriander stems and anchovies. Saute for another minute. Now stir in your rice and let it toast in the oil for a minute or 2, stirring continuously. This is an important process. Then add the sauce and crab claws. Let it simmer until the rice is almost cooked. This will take about 20 minutes. A golden crust should form on the bottom of the pan. Now place the seafood on top, and let it cook gently, for another minute or so until the seafood is cooked. Scatter with parsley and lemon wedges.

Middle Eastern Brown Rice Pudding

Serves 4

1 cup organic brown rice

3 cups milk like soy or almond

2 tbls orange zest

Juice and pulp from one orange

1 apple, peeled then grated

1/2 cup raisins, organic

2 cardamom pods, squashed

1 tsp of ground cinnamon

1 vanilla pod, split and scraped

1 tsp rose water

1/2 cup pistachios, roughly chopped or slithered almonds

1/2 cup grated palm sugar, or to taste

Method - Put all the ingredients, apart from the sugar in a saucepan. Bring to a slow boil the drop back to a simmer. Stir fairly constantly to prevent from sticking, or use a non-stick pan. It will take at least 60 minutes for the rice to soften. You will need to add more water if it's getting too thick. Add the sugar right before serving and stir. To serve, sprinkle each bowl or tall glass with a few nuts and orange rind and juice. In warmer months, chill before serving. You can bake dish this also for a warm dessert in winter.

Wednesday, 28 October 2009 - Hungarian

Kohlrabi Soup

Serves 2 

2 tbls olive oil or omega spread
1 onion, chopped
1/2 kg kohlrabi bulbs, peeled and chopped
2 1/2  cups vegetable stock
2 1/2  cups soy or almond milk
1 bay leaf
Salt and Cracked pepper

Method - Heat the oil or omega spread in a large soup pot with a lid. Add onions and cook gently until soft, about 5 minutes. Add your kohlrabi and cook for another few minutes.

Now add your vegetable stock, milk and bay leaf to the pot, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool for a few minutes then remove the bay leaf.

Puree your soup until smooth. (You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous.) Season to taste with salt and pepper. Serve in heated bowls with some crunchy spelt sourdough.

ps. If you're lucky enough to find kohlrabi with its green tops in tact, blanch them you would for spinach. Roll the leaves and slice across as for a "chiffonade" of basil. Use these as your garnish, otherwise garnish with basil or parsley.

Potato Goulash

Serves 4

1 onion, diced
3 tbls olive oil or omega spread
1kg potatoes, peeled and diced
1 red and one green capsicum, cut into chunks

1 tsp cumin, ground
1 tsp sweet paprika
2 tsp Sea Salt, or to taste
1 litre stock

1 can diced tomatoes or puree

Parsley

Method - Heat your oil or omega spread in a large pot. Add the onion and stir until brown the onion, then add the cumin and paprika. Cook for a minute or two more, stirring constantly, then add the potatoes, capsicum and salt, and cook over a high heat, stirring constantly, for about five minutes. Now add your stock, enough to almost cover the potatoes. Cover your pot with a lid, and cook over a brisk flame, stirring often. When the potatoes are half cooked, stir in the tomatoes and capsicum. Simmer for another 20 minutes. Serve garnished with the parsley.

Thursday 29, October 2009 -  Chilli

Spicy Pumpkin and Prawn Soup

Serves 4

1 can coconut milk

1 tbls curry paste (see below)

4 cups pumpkin, peeled and chopped roughly

1 litre fish or vegetable stock

1 tbls palm sugar (not essential)

1 tsp fish sauce

16 green king prawns, shelled and de-veined. Tails on.

Small handful of Thai basil leaves

2 kaffir lime leaves, shredded finely

6 dried red chilies (the small, hot ones)

1 tsp coriander seeds, roasted

1 tsp cumin seeds

1 tbls coriander roots and stems, chopped

1 tsp white peppercorns

1 small red onion, diced

1 lemongrass stalk, white part only and finely chopped

2 tsp galangal, finely chopped

6 garlic cloves, chopped

2 tsp lime zest

Pinch of mace

1 tsp sea salt

1 tsp shrimp paste

Method - In a soup pot heat the coconut milk then add the curry paste and simmer over a low heat for a few minutes. Now add your pumpkin and stock and simmer until the pumpkin is soft, about 20 minutes. Cool slightly then puree. (Good time to prepare you chilli paste.)

Now stir through the palm sugar and fish sauce. Just before serving, add the prawns, basil leaves and the rest of the coconut milk. Let your soup simmer until the prawns are pink and soup is heated through. This will take only about one minute. Garnish with lime leaves. stir in

Paste - soak your chillies in hot water for about 20 minute then drain. Chop finely. In a mortar and pestle pound the coriander root and seeds with cumin and peppercorns. Add the remaining ingredients and pound to a fairly smooth paste.

Friday, October 30 - Mousse

Smoked Trout and Feta Mousse with Rye Bruschetta

3 cups of smoked trout fillets, flaked

1/2 cup feta

1 tbls capers, chopped

1 tbls fresh lemon juice

1 tbls lemon rind, grated

1 tbls spring onions, finely chopped

1 tbls dill, chopped

1 tbls parsley, chopped

2 anchovies

Pinch of white pepper

Rye sourdough, grilled with olive oil

Method - Place all ingredients in a blender and process until fairly smooth. It's ready to serve with lemon wedges and bruschetta.

Chocolate Almond Mousse

Serves 4

1/3 cup rice flour

11/2  cups almond milk

1 vanilla pod, seeds scraped out

1 tsp agar agar flakes

3 tbls Dutch cocoa powder

1/3 cup carob molasses

2 tsp orange rind or 1 tsp orange flower water

Method - Sift your flour into a pan, then whisk in the almond milk. Add the seeds from the vanilla pod then bring to a simmer, stirring constantly for about 10 minutes. The flour should start to glisten. Meanwhile add a cup of water and the agar agar to a pan. Simmer until dissolved, about 2 minutes or so. Add this mixture to the pan with the flour and milk and stir well.

In a bowl combine the cocoa, molasses and orange water to form a smooth paste. Now pour this mixture also into the pan with the flour and milk and whisk well over a low heat to dissolve. Cool slightly then pour into little bowls or glasses and put in the fridge. They're ready to serve when the mousse is completely chilled. Serve with a sprinkling or orange rind and grated chocolate.

Monday, 2 October 2009 - British/Fish & Chips

Fish and Chips

Serves 2

4 Kipler potatoes

4 garlic cloves, skin on

2 tbls olive oil

2 tsp Sea salt

Cracked pepper

2 barramundi fillets, or a similar white fish

1 cup spelt flour

1 cup spelt breadcrumbs

2 eggs

1/3 cup soy milk

Sea salt

2 tbls olive oil

Method - Scrub clean your spuds then chop them into small chunks. Place on an oven tray with the garlic and coat with the oil and seasoning. Bake for 20-30 minutes at 200oC or until golden.

Meanwhile whisk your eggs in a large, flat bowl and season. Then the breadcrumbs on a similar plate and the milk in a soup plate. Coat your fish first in the flour, then the egg then the breadcrumbs. Repeat with the second piece.

Just before you take your potatoes out of the oven, cook your fish. Put the oil in a hot pan and put the fish in. Cook until golden, about 2 minutes depending on thickness then flip. Cook for another 2 minutes here. Season then take out and drain on kitchen towel.

Serve the fish with the chips and Nasturtium Salad. Have some good quality soy mayo' on the side.

Nasturtium Salad

Serves 2

2 big handfuls of edible flowers like nasturtiums, sorrel, calendula, pansy, radish flowers, violets, chicory, dandelion leaves

1 tbls orange juice

1 tsp orange rind

1 tsp white balsamic vinegar

1 tbls camellia or olive oil

1 tsp raw honey

1 tsp sea salt

Method - For the dressing put the ingredients (apart from the flowers) in a jar and shake well to combine. Pour over the leaves and toss.

Tuesday, 3 November 2009 - Scandinavian

Herbed Herrings and Mashed Potato

Serves 2

2 potatoes, peeled and chopped

8 large sardines, filleted, scales and dorsal fins removed
1 tbls olive oil
Sea salt and cracked ground pepper

2 tbls fresh dill, chopped
2 tbls fresh parsley, chopped
2 tbls spelt flour

Sea salt and cracked pepper

2 tbls Olive oil
Parsley sprigs fried in olive oil then drained

Method - For your mash, cook the potatoes in a pot of salted water until tender then drain. Now mash them or put in a food processor with the olive oil and seasoning. Keep warm.

Meanwhile, press the herbs onto four sardine fillets then sandwich with the remaining four, skin side out. Season the flour with salt and freshly ground pepper then dust each "flounder", as the sardines are called in Sweden, with the seasoned spelt flour.

Now heat the olive oil in a large, heavy-based frying pan. Add in the sardines and fry until golden on both sides. Don't overcook. Cook for about one minute on each side. Drain on absorbent paper.

Garnish the fried sardines with the fried parsley and serve with the mashed potato.

Pepparkakor/Ginger Snaps

125g molasses
125g Omega Spread
125g palm sugar

1 free range egg
1/2 kg white spelt flour
1/2 tsp sea salt
1 tsp bicarbonate of soda

1 tsp ginger, ground
1 tsp cinnamon, ground

Method - Place the molasses in a heavy based pan and slowly bring to the boil. Now add the omega spread and palm sugar. Stir continuously until they have melted. Allow to cool.  Now beat in the egg and transfer to a mixing bowl. Then sift in the flour, salt, bicarbonate of soda, ginger and cinnamon. Mix well, then knead the mixture with your hands until it forms a smooth dough. Cover the mixture in cling film and chill, ideally overnight. Preheat the oven to 180oC.

Roll out your dough very finely and cut out biscuit shapes. Hearts and stars are always nice. Place your biscuits on greased baking sheets and bake in batches for 10-15 minutes until the biscuits are set and just beginning to colour. Take your biscuits out of the oven and allow them to harden on the baking sheets then transfer to wire racks to completely cool. Store in an airtight container.

Wednesday, November 4 2009 - Fresh Pasta

1. Scallop Ravioli in a Light Tomato Broth

Serves 2

8 scallops

2 garlic clove, crushed

1 tbls olive oil

1 tbls fresh basil, shredded

Pinch of sea salt

2 eggs, beaten

2 1/2 cups (200g) spelt flour

1 tsp sea salt

Olive oil

Method - Place the first five ingredients in a bowl and gently stir.

Now prepare your pasta by putting the flour and salt in a bowl and whisking in the eggs. Using your hands form the dough into a ball then put on a bench with a little more flour. Knead for 10 minutes. Put back in the bowl and cover. Let it sit for about 30 minutes.

Now roll it out very thinly, about 2 ml thick. Using a round 10 cm biscuit cutter, press onto the pastry to get16 rounds. Place one scallop in the centre of eight. Brush the edges with a little egg then cover with another round and press to secure. Carefully drop in simmering water for a couple of minutes until the pasta looks cooked. Take out with a slotted spoon. To serve, gently place 4 ravioli in two bowls then ladle one cup of hot tomato broth (below) over the ravioli.

2. Tomato Broth

Serves 2 with the ravioli

1 onion

2 tbls olive oil

2 garlic cloves, crushed

1 can crushed tomatoes

1 tbls tomato paste

500ml fish stock

1/2 cup white wine

pinch of saffron

1 bay leaf

Sea salt

Method - Saute the onion in the oil over a medium heat until translucent, about 2 minutes. Add the garlic and stir for another minute. Add your tomatoes, paste, stock, saffron, bay leaf and seasoning. Stir and let it simmer for about 20 minutes then blend. Strain, then put back on a low simmer for another 10 minutes or so. Serve with the ravioli in a shallow bowl.

Thursday, November 5 2009 - Malaysian

Malay Tempeh Noodles

Serves 2

1 cup tempeh, cut into triangles.

  cup tamari

1 potato, cubed

  pkt quinoa or buckwheat noodles

6 green prawns, shelled and de-veined

2 shallots, finely sliced

2 garlic cloves, crushed

3 tbls chilli paste (below)

2 cups chopped vegies like snow peas carrot capsicum cabbage

2 eggs

1 cup mung bean sprouts

1 tbls lime juice

Sauce

4 tbls tamari

4 tbls kecap manis

1/4 cup good tomato ketchup

Chili Paste

12 red chillies, dried and hot

1 tbls curry paste

  cup camelia or grapeseed oil

Garnish

1 lime cut into wedges

  cup coriander leaves

1 tbls spring onions, green parts only, finely chopped

Red chillies, finely chopped

Method – Pour the tamari over your tempeh and let it marinate. For the sauce mix together all the ingredients and set aside. Now the chilli paste, puree the chillies in a blender then add curry powder and a couple of tbls of oil and water as needed. Heat your wok and stir fry the paste over a high heat until the oil starts to separate. Put the paste in a bowl and set aside.

Now boil or steam the potato until tender. Set aside. Cook your noodles now then set aside also. Heat your wok again and add to it 3 tbls camellia or olive oil. Drain the tamari off your tempeh (reserve for later use) and cook until golden on both sides. Drain on absorbent paper then set aside. To the same pan (you may need a little more oil) add the prawns and stir fry quickly until just pink. Remove and set aside.

Heat the wok again and add 2 tbls oil. Throw in the shallots, garlic and ginger and toss for a few seconds then add the chilli paste. Stir fry for a minute or so then add the veggies including the potato. It will start to smell really nice now. Add the noodles and the sauce and toss around to combine, then throw in the prawns and tempeh and continue stir frying for another minute or so. Create a well in the centre by pushing everything up along the sides of the wok. Add a little more oil then crack in the eggs. Quickly scramble them then mix in with the other ingredients.

Lastly add the sprouts and lime juice and toss until combined. Garnish with lime wedges, coriander leaves, spring onions and chilies.

Acar (pickles)

1 large cucumbers

1 cups green beans

1 cups snake beans

1 cups cabbage

1 cups cauliflower

1 carrot

1 tbls sea salt

4 red and green chillies, fresh

20 dried chillies

2 stalks lemon grass

4 cm piece galangal

6 candlenuts, or macadamias or cashews

1 tsp belacan, (shrimp paste)

1 tbls olive oil

3 tbs palm sugar

1 tsp Sea salt

2 shallots, peeled and halved

10 garlic cloves - peeled

600 ml vinegar

Method - Cut cucumber, long beans and french beans into strips. Cut cauliflower and cabbage into small bite-size pieces. Remove seeds from chilies and slice thinly. Add salt to the mixed vegetables and dry in sun for half a day. (Not essential.)

Soak dried chilies till soft and drain. Process these in a blender adding lemon grass, galangal, turmeric, candlenuts and belacan. Heat oil in wok (medium to high heat) and fry paste till fragrant. Season with salt and sugar. Set aside.

When vegetables are dried, boil vinegar in a pot. Blanch vegetables in pot with the garlic and shallots. Drain then mix the vegetables with the spice paste thoroughly. It will keep for a few days in an air-tight container in refrigerator. Acar has a sour sweet taste and is nice served  with rice.

Friday, November 6, 2009 - Mushrooms and Unusual Herbs & Spices

Slow Cooked Mushrooms with Millet and Almond Pilaf with Yoghurt Sauce

Serves 4

8 mushrooms

1 tbls olive oil

Sea salt and cracked pepper

1 white onion, diced

1 garlic clove, crushed

1 tbls olive oil

2 tsp cumin, ground

1 tsp cinnamon, ground

1  tsp cardamom, ground

1 tsp turmeric, ground

1/3 cup almonds, roughly chopped

1 cup millet

1 tsp sea salt

1 cup plain yoghurt

2 tbls tahini, hulled

1 clove garlic chopped with a pinch of salt

1 lemon, juiced

A pinch of white pepper

Italian parsley leaves and lemon wedges for garnish

Method – Place your mushrooms in a heavy-based pan with the olive oil. Season. Cook over a very low temperature for about 20 minutes. Turn to cook them on both sides. Meanwhile, in a pot saut  the onions in the oil until translucent, about 3-5 minutes. Add the garlic and cook for another minute or so. Now add your spices and almonds and keep stirring. The spices may stick a little. Next add in your millet and toast them by stirring constantly and coating them in the spices. Add 2  cups water and the salt and bring to the boil. Reduce heat and simmer with the lid on for about 20 minutes or until the millet is almost cooked. Turn off and let the millet continue to keep it the heat in the pot.

For the sauce, whisk all the ingredients together until the consistency of thickened cream. You may need to add a little water. Be sure to stir the tahini in the jar before using it as the oil separates.

To serve, put about one cup of pilaf on each plate then top with the mushrooms. Drizzle with the tahini sauce then garnish with parsley and lemon wedges.

Sumac: Herb Salad with Crisp Bread, Goats Feta, Radish and Walnuts

Serves 4

1 piece wholemeal Lebanese bread

1/3 cup olive oil

1 red onion, sliced thinly

1 tsp sumac, ground

A handful each of parsley, coriander and watercress leaves

1 cup goats feta

1/2  cup walnuts, toasted

1 red radish, sliced thinly

2 lemons, squeezed

2 tbls olive oil

Sea salt and pepper

Method – Roll the bread up tightly and slice finely. Het your oil and fry the bread until it turns golden. Remove from the pan and drain on absorbent paper.

In a small bowl add your onion and sumac. Toss. In a separate bowl add the herbs, crumbled feta, nuts, radish and fried bread. Toss gently.

Finally whisk together your lemon juice, olive oil and seasoning then pour over your salad. Toss gently and serve with pan fried fish, chicken or meat.

Monday November 9, 2009 - Souffle

Baked Sweet Ricotta with Mango Cheeks

Serves about 12

1kg fresh ricotta

2 large eggs

2 tbls interesting honey like one with a citrus flavour

2 tbls cinnamon, ground

6 mango cheeks

Spelt sourdough bread

Preheat your oven to 150c. Firstly, mix together your fresh ricotta, eggs, honey and cinnamon. Put the mixture into a non-stick loaf tin (25cm x 10cm), cover with foil and place in a roasting pan. Filled the pan with enough warm water to reach halfway up the side of the tin. Bake for 45-60 minutes until the ricotta is firm. Allow to cool completely before turning out.

Serve the ricotta sliced with fresh mango cheeks and char grilled spelt sourdough toast.

Tuesday, November 10, 2009 - Lebanese

Spinach Lentil and Lemon Soup

Serves 4

1 tbls olive oil

1  onion, sliced finely

1 clove garlic, crushed

1  cup brown or green lentils

1 litre vegetable stock

1  bunch silver beet, white stalk removed

1 bunch coriander leaves and stems, roughly chopped

1 lemon, juiced

4 tbls taklia – 4 cloves garlic, sliced,  1/2 cup olive oil, 4 tbls coriander powder, 1 tbls sea salt

Sea salt and white pepper

2 tbls pine nuts, toasted

Method – In a large pot saute your onion in the olive oil until translucent, about 2 minutes. Add the garlic and continue cooking for another few seconds. Now add the lentils and stir to coat them in the oil. Add the stock and simmer until they are soft. This will take around 30 minutes.

Roughly chop your spinach then add them to the pan with the coriander, then the lemon juice. Stir well then cover the pot to let the spinach wilt. Puree. Add more water if the soup it too thick.

For the taklia, fry the garlic in the oil until it just changes colour, don't let it brown. Put it in a mortar and pestle with the oil, coriander powder and salt. Pound it until it becomes a rough paste.

Divide the soup between 4 bowls and stir 1 tbls of taklia into each. Taste for seasoning. Top with the pine nuts and serve.

Loubia

Serves 2

2 tbls olive oil

1 onion, diced

2 garlic clove, chopped

1 tbl spice blend (below)

2 big handfuls of green beans, trimmed

1 can crushed tomatoes

1 tbls tomato paste

1 tsp sea salt

Olive oil to finish

Spice Blend – 2 tbls cumin seeds, 1 tbls coriander seeds, 1/2 tbls black peppercorns, 1 tbls sweet paprika, 1 tbls ginger, ground

Method – First prepare your spice blend by putting the first 3 ingredients in a mortar and pestle. Pound to a powder then add the remaining ingredients. This will keep in a jar for months.

Now, saute the onion and garlic in the olive oil for about 30 seconds, then add the spices and let saute until the onions are soft. Now add your beans, tomatoes and tomato paste. Then add enough water so the beans are just covered. Add the salt and let the beans cook gently until they are tender. Serve at room temperature drizzled with extra olive oil.

Wednesday, 11 November 2009 - Exotic Salads

Buckwheat, Smoked Tofu, Daikon and Arame Salad

Serves 2

1/2 pkt buckwheat noodles

1/2 cup daikon, cut into matchsticks

1  carrot, cut into matchsticks

1 tsp sea salt

1  cup smoked tofu, cut into matchsticks

1 tbls arame soaked in water until soft

1/4 cup tamari

2 tbls white wine vinegar

2 tbls mirin

1 tbls sesame oil

3 tbls sesame seeds, ground

1/2  bunch baby daikon (or any) sprouts

1 sheet toasted nori, shredded

Method – Cook the noodles per instructions on packet. Drain and let dry out a little. Set aside. Drain the arame and keep the liquid. Gently mix the daikon, carrot and tofu together with the noodles and arame then put in a bowl. For the sauce mix together the soaking liquid from the arame, tamari, vinegar, mirin, sesame oil and sesame seeds. Drizzle over the noodles and top with the sprouts and nori.

Pomegranate Dressing over Baked Fennel, White Bean and Pomegranate Salad

1 tbls red wine vinegar

1 tsp pomegrante molasses

3 tbls olive oil

1 shallot, finely diced

1 garlic clove, crushed

1 tbls fresh thyme leaves

pinch sea salt

1 fennel bulb, quartered

2 tbls olive oil

1 tsp sea salt

1 can cannelini beans

1 bunch of rocket, trimmed and roughly chopped

1 pomegrante, de-seeded out (or one blood orange cut into segments)

Method – For the dressing, in a little bowl whisk together the vinegar and molasses until combined, then whisk in the oil. Add the rest of the ingredients. Put in a jar and leave as long as possible so the flavours integrate. Set aside.

Next put the fennel on a baking tray and drizzle with olive oil and sea salt. Bake at 180oC until soft, about 20 minutes. Cool a little then place on a platter. In a bowl gently toss together the beans, rocket and pomegranate or blood orange and dressing. Spoon this over the fennel.

Thursday, 12 November 2009 - High Tea

Savoury: Crab, Avocado and Soy Mayo' Fingers

1 cup of crab meat

2 tbls soy mayo

1 tbls capers

1 tbls dill pickles, finely diced

1 tbls dill, finely chopped

2 tbls parsley, finely chopped

1 tsp sea salt

1 tsp white pepper

1/2 avocado, sliced

4 slices spelt sourdough

Method – In a bowl mix together the crab, mayo', herbs and seasoning. Set aside. Cut 4 slices of the bread then remove the crust (keep this for breadcrumbs). Spread 2 pieces with 1 tsp mayo each then divide the crab mixture between the other 2 slices of bread.  Top with avocado. Close sandwich then cut into three fingers. Eat!

Savoury: Spelt Sesame Cases with Pumpkin

Makes about 12

2  cups spelt flour

1 cup toasted sesame seeds

1 cup sesame oil

1   cups boiling water

2 tbls tamari

1 onion, finely sliced

500ml vegetable stock

1 tbls ginger juice

1 tsp tamari

1 cup Japanese pumpkin, cubed and steamed

1/2 cup silken tofu

2 tbls shiro miso paste

1 tsp umeboshi or white wine vinegar

Method – For the cases, combine the dry ingredients and blend the wet ingredients separately. Mix together slowly then knead for a couple of minutes. It should be quite oily and elastic. Let pastry sit for 30 minutes under a dry cloth. Roll out pastry to 1cm thick, (you may need a little flour on the bench) then using a biscuit cutter fit into individual non stick muffin cases. Bake at 200c for 15 minutes. They will harden once they cool.

Meanwhile, prepare your filling – Put the onions in a pot with the stock, ginger juice and tamari. Bring to the boil then drop to a simmer until the liquid is evaporated. Meanwhile, blend your pumpkin together with the tofu and vinegar.

To assemble, put a little miso paste on the bottom of each case then fill half way up with the onion mixture. Finally dollop each case with some of the pumpkin puree.

Friday November 13, 2009 -  Boys Night & Girls Night

Boys snack: Filo parcels with Tofu, Mushroom and Pesto 

Makes 12

1  onion sliced

1 cup mushrooms, sliced

1 cup organic firm tofu, diced (not silken)

1 cup macadamia nuts, lightly toasted

1 bunch coriander, chopped

1 clove garlic, choped

 1 cup goats feta, crumbled

 1/2  cup olive oil

I pkt filo pastry

1  cups olive oil

 1/4 cup sesame seeds

Method – For the pesto, pound the nuts using a mortar and pestle or food processor, leaving them still quite chunky. Now add the coriander and garlic and continue to pound until you have a chunky paste. Add the feta and olive oil and stir. Set aside.

For the filling, saute the onion in the oil until translucent, then add the mushrooms. Continue cooking until mushrooms soften. Add the tofu into the pan and stir to combine. Add 1 tbls pesto to the mix and stir again. Taste, as you may like more pesto. Store the rest of the pesto in the fridge.

To make you triangles, have one sheet of pastry in front of you and using a pastry brush, oil top and bottom of sheet and a diagonal line through the middle. Fold into thirds, lengthways. Put a tablespoon of mixture on the end closest to you and fold up in triangles/zig-zagging. Oil the end of pasty that closes the triangle. Place on well-oiled tray and repeat with remaining mixture. Sprinkle with sesame seeds then bake at 180oC for 15 minutes or until golden.

Girls snack – Toasted Cigars with Steamed Fish

Makes 6

3 flathead fillets

2 tbls shiro miso paste

1/3 cup tahini

1/2 tbls ginger juice

1 tbl lemon juice

4 sheets mountain bread - rye, corn or oat

4 sheets nori

2 big handfuls of coriander leaves or baby spinach

1 cup cooked quinoa

Method – Steam the fish in a bamboo steamer over simmering water. Take out and flake it into a bowl. In a separate bowl mix together the miso paste, tahini, ginger and lemon juice. You mat need to add a little water if it's too thick. Drizzle this over the fish.

Lay out 4 pieces of Mountain Bread and top each with a nori sheets. On the edge closest to you put 1/4 of the quinoa on each sheet of nori. Top all with the fish mixture then finish with the herbs or greens. Roll up firmly. If you wish, toast the mountain bread in a foccacia maker until crisp. Lay the rolls on a platter and serve with lemon wedges.

Monday, November 16 2009 - Southern Italian

Chunky Peasant -Style Soup

Serves 4

2 tbls Olive oil

1 leek, white part only finely sliced
2 garlic cloves, crushed

1 carrot, diced

2 celery stalks, diced

1 zucchini, diced

  cup barley, washed

1 tbls thyme leaves

1 bay leaf

1 tsp dried oregano

1 litre fish stock

  cup brown rice pasta (shells)

Sea salt and cracked pepper

1 cup Italian parsley leaves

Method – In a soup pot saute the leek in the olive oil unitl soft. Then add the garlic and cook for another 30 seconds. Now add your vegetables and stir to coat them in the oil. Then the barley, herbs and stock. Bring to the boil then drop to a simmer for about 30 minutes or until the barley is almost cooked. Taste for seasoning. Lastly add the pasta and let it cook to al dente. Serve garnished with roughly chopped parsley.

Broad Bean, Freekah and Mint Salad

Serves 2

1 cup fresh broad beans, cooked in a little sea salt until just soft

1 cup cooked freekah

1 small red onion, finely sliced

1 garlic clove, crushed

1 tomato, diced

 1 cucumber, diced

1 cup each of mint and parsley leaves, roughly chopped

3 tbls extra virgin olive oil

Rind from one lemon

1 tbls umeboshi vinegar or lemon juice

2 tsp sea salt

Method – In a large bowl, toss all of your ingredients together. Taste for seasoning and adjust if necessary.

Tuesday, November 17 - Laksa & Tofu Dessert

Assam Laksa

Serves 2

paste

2 dried chillies, roasted

1 tsp coriander seeds, roasted

2 tsp shrimp paste, roasted

1 red onion, diced

4 cloves garlic, chopped

1 tsp lime zest

1 stalk lemongrass, green part only roughly chopped

1 tsp galangal, roughly chopped

4 red chilles

  cup macadamias

1 tbls coriander roots and stems

1 tsp turmeric powder

1 tbls olive oil

1 litre fish or vegetable stock

2 tbls laksa paste (above)

1 tbls tamarind paste

4 prawns, peeled and deveined (leave tails on)

1 flathead fillet, cut into chunks

1 calamari tube, sliced into 1cm rounds

 4 small bundles of rice vermicelli, soaked in hot water

1 tbla fish sauce (maybe)

Garnish - Vietnamese mint, bean sprouts, lime wedges quartered, spring onions cut on the diagonal

Method – Pound all the ingredients together in a mortar and pestle or use a food processor.

In a soup pot add the stock, 2 tbls laksa paste and the tamarind paste and let simmer for a few minutes. Now add the seafood and let it cook for a minute or two until it is cooked. Taste for seasoning. If you like it saltier then add some fish sauce.

Drain your noodles in a colander and divide them between 2 bowls. Top these with half the seafood each. Pour the hot broth over and garnish (above).

Chocolate Cake with Choc and Macadamia Ganache

11/2 cups spelt flour

  cup unsweetened cocoa powder

1 tsp baking powder

  tsp baking soda

Pinch sea salt

120g silken tofu

  cup soy milk

  cup maple, agave or rice syrup

  cup sunflower oil

2 tsp vanilla extract

Ganache – 100g dark chocolate

  cup soy or almond milk

Serve with vanilla soy ice cream and mixed berries

Method – For the ganache, place a metal bowl over a pot of simmering water. Allow it to get hot then turn the heat off and place the chocolate in the bowl. Allow it to melt, then beat in the soy milk. Refrigerate until firm.

In a bowl sift the flour, cocoa and baking powder and soda together with the salt. Mix well. In a food processor blend the tofu, soy milk, syrup of your choice, oil and vanilla extract.

Pour the wet ingredients into the dry and mix to combine. Fill 12 greased muffin moulds half full the place 1 big tablespoon of ganache on top. Top with more mixture to fill the mould. Bake at 180oC for 15 minutes or until they are firm to touch and pull away from the sides.

Serve dusted with cocoa powder, ice cream and scattered berries.

Wednesd