FRUIT SALAD

This is the ideal way to take advantage of seasonal fruit.

This combination:

1 mango cubed

2 Kiwi Fruit peeled and diced (keep your portions quite chunky)

5 to 6 slices of watermelon cubed

A handful of seedless grapes

A squeeze of lemon juice

Combine the ingredients and serve with Sorbet

LENTIL & VEGETABLE NUT ROAST

1/3 cup red lentils

½ cup green lentils

1 ½ cups of vegetable stock

1 bay leaf

2 teaspoons olive oil

1 onion finely chopped

1 stick of celery finely chopped

1 clove of garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

125 g mushrooms

1 red capsicum de-seeded finely chopped

125 g (1 ½ cups) of whole grain breadcrumbs

55 g hazelnut meal

2 egg whites

2 tablespoons of coriander

Juice and zest of half a lemon

Salt and freshly ground pepper

45 g hazelnuts lightly toasted, skins removed & chopped

•      Wash lentils and place in a large saucepan with the stock and bay leaf.
•    Bring to the boil, then reduce the heat and simmer for 20 to 30 minutes or until lentils are soft and the liquid is absorbed
•    Pre-heat oven at 108 C (350 F)
•       Line I litre loaf tin with baking paper.
•    Sauté onion and celery until softeneD
•    Add the garlic, ground coriander and cumin and cook for about a minute , until fragrant
•    Add mushrooms and capsicums and cook for a further 2 minutes
•    Remove the bay leaf from the lentils and add the lentils to the pan to combine with the vegetables
•    Add breadcrumbs, lemon zest and juice, hazel nut meal, egg whites chopped coriander  and season
•     Spoon the mixture into the loaf pan , sprinkle with chopped hazel nuts and bake for 30 to 40 minutes or until firm to touch and golden brown
•     Remove from oven and allow to cool in tin for about 10 minutes before turning out
•     Serve in slices hot or cold. With salsa

LIME & COKE

For a refreshing "sundowner" without the alcohol try this:
Fill a tall class with ice. Be generous with the ice.
Add the juice of one lime
Top up with coke.

PUMPKIN & POTATO STEW

4 small potatoes cut in quarter

3 serves of pumpkin peeled and diced.

1 small sweet potato

1 onion

2 cloves garlic finely diced.

1 teaspoon of ground ginger

1 teaspoon of ground turmeric

1 teaspoon of ground cinnamon.

2 cups of vegetable stock

Honey

olive oil

•  Sauté onion in oil.
• Add garlic, ginger, turmeric, cinnamon    
• Add stock and a drizzle of honey
• Add potato, sweet potato and pumpkin
• Cover and simmer 15 to 20 minutes  

FISH IN TOMATO SAUCE

1 onion finely diced

2 fillets of fleshy fish cubed

1 tablespoon of flour

1 tablespoon of finely chopped parsley

1 teaspoon of harissa

½ teaspoon of cumin

1 can of tomatoes

1 teaspoon of paprika

1 teaspoon of honey

Juice of one lime 

Sauté onions is olive oil until clear in large saucepan.

Combine flour, cumin. Paprika, parsley in a plastic bag and toss cubed fish until well covered.

Add then fish to the onion mix and cook turning the mix until the fish is sealed

Add tomatoes and harissa and cook for and further 15 minutes or until the fish is cook through.

Add honey and lime juice and stir. 

Serve with couscous.