FLEMINGTON DIRECT RECIPES

1. Asian Chicken Soup (By Tracy)

Ingredients:
2 single chicken breasts fillets
1 bunch baby bok choy, cut into large pieces
1 cup bean sprouts
2 celery sticks, diced
3-5 shallots, diced
1 pkt chicken noodle soup mix (salt reduced)
1 310ml can creamed corn (optional)

Directions:
place chicken breast fillets and soup mix into large pot with 8-10 cups of water and bring to the boil, reduce heat and simmer until chicken is cooked. Remove chicken and shred using a fork. Return chicken to pot adding shallots, celery, bok choy and bean sprouts. Add creamed corn if desired at this point. Simmer until veges are cooked (approx 10 mins). Serve immediately.

For: 6 person(s)

Written on: 26.05.2008.

Moroccan Lamb Tagine With Honey And Apricots (By Lee-Gwen)

Ingredients:
1kg pounds boneless lamb shoulder, trimmed of fat
1 teaspoon ground turmeric (or to taste)
1 teaspoon ground ginger (or to taste)
1/4 teaspoon ground nutmeg (or to taste)
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs (I used a whole bunch)
1 cup dried, pitted apricots
1/2 cup golden raisins
1 onion, halved and thinly sliced
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
Cilantro sprigs, for garnish

Directions:
Cut lamb into 2 cm cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger, nutmeg, and 1/2 teaspoon salt.

Heat a tagine or large pot over high heat. Add 1 tablespoon of vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.

Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute.

Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil.

Reduce the heat to medium-low and cook, covered, for 1 1/2 hours (or more; long cooking at a low heat makes a flavourful dish).

Pour 1 cup of boiling chicken stock over the apricots and raisins and let sit for 20 minutes.

Bring the lamb to a simmer and add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Cook for 6 to 8 minutes, or until mixture is slightly thickened.

Garnish with fresh cilantro sprigs. Serve with couscous and top with natural yogurt (try with added lemon juice and finely chopped lemon zest).

For: 6-8 person(s)

Written on: 27.06.2008.

Crab Bisque (by Trent Collins)

Ingredients:
2 kg
crab legs
4 liters water
1 small onion, chopped
1 1/2 stalks celery, chopped
2 garlic cloves, quartered
2 potatoes, peeled and chopped
1/4 cup chopped fresh Italian parsley
2 teaspoons mustard seeds
1 tablespoon chopped pimiento
1/2 teaspoon fresh coarse ground black pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half-and-half (half milk half cream)
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
salt & freshly ground black pepper, to taste

Directions:
1. Remove crab meat from the shells and set aside.
2. Put half of the shells into a large pot with 4 quarts of water over high heat.
3. Add onion, 1 stalk of chopped celery, and garlic; bring to a boil.
4. Continue to boil for 1 hour, stirring occasionally, then strain.
5. Discard the shells, onion, celery and garlic, keeping only the stock.
6. Measure 3 quarts (12 cups) of the stock into a large cooking pot.
7. (If you don't have enough stock, add enough water to make 3 quarts).
8. Add potatoes and bring mixture to a boil.
9. Add 1/2 of the crab and remaining ingredients to the pot and bring to a boil.
10. Reduce heat and simmer 4 hours, uncovered until it reduces by half and starts to thicken.
11. Add the remaining crab and simmer for another hour until the soup is thick.

For: 8 person(s)

Written on: 02.07.2008.

Mango Salsa (By Alison)

Ingredients:
1 Mango, 1 avocado, 1 punnet cherry tomatoes, 1/2 spanish onion, 1 - 2 chillies, 1/4 cup olive oil, 1/2 cup balsamic vinegar

Directions:
So quick and easy......Chop all ingredients, mix oil and vinegar add to salsa. Great summer salsa with a BBQ

For: 4+ person(s)

Written on: 25.02.2007.

BeefStew (By Diamond)

Ingredients:
2 pounds lean sirloin tip
1 tablespoon olive oil
1 large onion, chopped
4 medium carrots, sliced
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced
2 cups small mushrooms
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can no-salt added stewed tomatoes
3 tablespoons all-purpose flour

Directions:
Trim all excess fat from beef and cut into cubes. Heat olive oil in a large soup pot over medium-high heat until hot. Add beef and quickly brown on all sides. Add remaining ingredients except flour, salt and pepper to taste and reduce heat to simmer. Simmer approximately 1 hour or until beef is cooked and vegetables are tender.

Combine 1 cup stew broth with flour in a small bowl. Mix with fork or whisk and add to stew. Continue heating another 10-15 minutes or until thickened.

For: 8 person(s)

Written on: 19.09.2006.

Pumpkin and Bacon Bake(By Gill)

Ingredients:
This recipe can be varied according to what you have available.
Pumpkin
Onion
Capsicum - red and green (if possible)
Bacon - 4 rashers
Grated cheese - 100g
4 eggs

Directions:
Slice onion into rings
Gently stirfry onion
Chop Pumpkin into chunks
Add to onions and stirfry until soft
Grill 4 rashers of bacon until crispy
Slice capsicum into rings and add to pumpkin / onion strifry.
Beat eggs with a dash of milk (or cream or condensed milk if preferred).
Add 25 g of grated cheese to egg mixture
When all vegetables are soft, transfer to an ovenproof dish.
Place chopped crispy bacon on top.
Pour over egg mixture.
Top with remaining grated cheese
Bake in oven at 180C until egg is cooked through.

For: 3 - 4 person(s)

Written on: 13.08.2007.

Thai Chicken Salad (By Elicia)

Ingredients:
Mixed lettuce leaves (two generous handfuls)
1/2 wombok, shredded
100g bean sprouts
200g crunchy noodles
6 shallots, finely chopped
1 x red capsicum, deseeded and finely sliced (reserve 12 thin strips for garnish)
1 x punnet grape tomatoes, quartered
1 x lebanese cucumber, peeled in ribbons
1/2 x bunch coriander, removed from stalks, torn loosely (reserve 4 sprigs for garnish)
500g cooked boneless chicken (spiced chargrilled chicken breast thinly sliced works best but can be substituted with torn up BBQ chicken if you are short on time)

Dressing

1/2 x bunch coriander, removed from stalks, finely chopped
50ml kecap manis
1 x small red chilli, deseeded, finely sliced
1 x tsp grated palm sugar
Juice of 2 x limes
1 x tbsp fish sauce

Directions:
To make capsicum curls for garnish, place thin strips of capsicum in a bowl of iced water, refrigerate for 30 min or until just before serving.

Place all salad ingredients in a large bowl and toss.

Place all dressing ingredients in a jar and shake thoroughly.

Pour dressing over salad and toss through lightly.

Place portions of salad onto four plates. Garnish with coriander leaves and capsicum curls.

For: 4 person(s)

Written on: 28.09.2008.

Caramel Slice (By Belinda Mitchell)

Ingredients:
1 Cup of coconut
1 Cup of SR Flour
1 cup of Sugar
125g and 30g Butter
2 Tblsps Golden Syrup
1 Can Condensed Milk
200g Cooking Chocolate
20g Copha

Directions:
Base:
Combine coconut,flour and sugar. Melt 125g butter and add to dry ingredients. Press into slice tin and bake 180 degres for 15 mins.

Caramel:
Place 30g butter, Golden Syrup and condensed milk in a saucepan. Bring to the boil. Pour over base and bake for 12 mins.

Topping:
When slice is cool melt chocolate and cophar and pour over slice.

For: 20 person(s)

Written on: 13.03.2007.

1. Asparagus with Tofu and balsamic butter(By Ann Purcell)

Ingredients:
1 tbs oil
2 cloves garlic
60g butter
3 tbs balsamic vinegar
1 bunch asparagus or a quantity of snow peas
4 thick slices firm silken tofu
1 tbs thyme sprigs

Directions:
heat oil over medium heat, add garlic & cook 1 min. Add Butter, balsamic & 3 tbs water, cook 1 min

Add asparagus, season with cracked pepper, cook 4 mins (or tender), remove and place on serving plate.
Place tofu & thyme in pan, cook until heated through (may require turning). Arrange tofu on asparagus and drizzle with sauce. An excellent side dish served with chicken.

For: 2 person(s)

Written on: 10.04.2007.

2. Baked Ricotta with Roasted Corn Salsa (By Emma Singer)

Ingredients:
1 onion
2 medium mushrooms or 8 button mushrooms
1 jar salsa (medium or hot)
1 tin tomatoes
1 corn cob (cut kernels off)
1kg ricotta
1 egg
herbs for seasoning (thyme, rosemary)
olive oil

Directions:
For the roasted corn salsa -
Heat your frypan and add the diced onion, garlic and mushrooms. Cut some fresh corn off the cob and add. Stir until cooked, then add your jar of salsa and tin of tomatoes. Simmer for 10 minutes. I like to add a little tabasco sauce as well, if the salsa is a mild one.
(Non vegetarians: If you like, you can add some bacon or grilled chorizo in small pieces.)
Dry the ricotta on a paper towel to remove excess water. Put in a bowl and mix in one egg thoroughly with a fork. Spoon in 1cm of ricotta in the bottom of each ramekin, then a big layer of roasted corn salsa, and about 2-3cm of ricotta on top. Don't overfill beyond the top, as they rise in the oven and will overflow. Drizzle some olive oil on top, and sprinkly some thyme and pepper and bake in the oven for around 30 mins or until they go a little golden on top.
Tip: you can make in advance and keep in the fridge for a few hours, then pop in the oven. Great with a nice big salad.

For: 4-6 person(s)

Written on: 14.11.2006.

3. Bean and roast pumpkin tarts (By Nerida)

Ingredients:
750g pumpkin
6 large slices of bread
1 tin of red kidney beans
garlic clove
moroccan spice
salt and pepper
melted butter

Directions:
preheat oven to 200 degrees. peel and remove seeds from pumpkin. cut into cubes and put on an oven tray. drizzle with olive oil. sprinkle with morrocan spice, salt and pepper. bake for 25-30 minutes or until tender. remove crusts from bread and role each one flat using a rolling pin. press into large muffin tray moulds, brush with melted butter and bake for 10 minutes. pour a splash of olive oil into a pan, add chopped garlic and well drained beans, cook for 1 minute. add pumpkin and cook for another minute. spoon mixture into the bread cup and top with a dollop of yogurt and shredded mint(optional)

For: 6 aps person(s)

Written on: 27.03.2007.

4. Broccoli & Feta Salad (By Terese)

Ingredients:
1 small broccoli, cut into florets
100g green beans, trimmed
2/3 cup fresh or frozen peas
1/2 telegraph cucumber, cut into large cubes
1 avocado, diced
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup finely chopped mint leaves
150g tub mixed salad sprout combo (mung, alfalfa, snow sprouts)
Juice of 2 lemons
100ml olive oil
3 tbs mixed salad seeds (sunflower/sesame/pepita)
100g feta, crumbled

Directions:
Blanch in boiling water the broccoli for 3-5 minutes. Separately blanch the green beans for approx 4 minutes and then the frozen peas for 1-2 minutes.
Drain, refresh in cold water and drain again.

Place the blanched vegetables in a bowl with the cucumber, avocado, sprouts, parsley and mint.

Whisk the juice and oil in a bowl, then season and toss through the salad with the salad seeds. Top with crumbled feta. Enjoy... Delicious.....

For: 6 person(s)

Written on: 11.03.2008.

5. Asparagus with Tofu and balsamic butter (By Ann Purcell)

Ingredients:
1 tbs oil
2 cloves garlic
60g butter
3 tbs balsamic vinegar
1 bunch asparagus or a quantity of snow peas
4 thick slices firm silken tofu
1 tbs thyme sprigs

Directions:
heat oil over medium heat, add garlic & cook 1 min. Add Butter, balsamic & 3 tbs water, cook 1 min

Add asparagus, season with cracked pepper, cook 4 mins (or tender), remove and place on serving plate.
Place tofu & thyme in pan, cook until heated through (may require turning). Arrange tofu on asparagus and drizzle with sauce. An excellent side dish served with chicken.

For: 2 person(s)

Written on: 10.04.2007.

6. Baby rocket, persian feta, fig salad (By Nadia)

Ingredients:
2 bunches of baby rocket
4 figs
1 pear
persian feta
handful walnuts (roasted)
olive oil
1 lemon
salt and pepper

Directions:
Wash rocket thoroughly and dry. Place on large plate.
Cut half way through fig and pull apart so it looks like an open flower and place on rocket. Cut pear into slices and place on salad. Break up the feta and randomly add to salad. Throw on some roasted walnuts. To make the dressing mix olive oil, lemon juice, salt & pepper in a jar and shake well. Make enough to cover the salad. Pour over the top and gentle mix through

For: 3 person(s)

Written on: 04.01.2008.

7. Baked Ricotta with Roasted Corn Salsa (By Emma Singer)

Ingredients:
1 onion
2 medium mushrooms or 8 button mushrooms
1 jar salsa (medium or hot)
1 tin tomatoes
1 corn cob (cut kernels off)
1kg ricotta
1 egg
herbs for seasoning (thyme, rosemary)
olive oil

Directions:
For the roasted corn salsa -
Heat your frypan and add the diced onion, garlic and mushrooms. Cut some fresh corn off the cob and add. Stir until cooked, then add your jar of salsa and tin of tomatoes. Simmer for 10 minutes. I like to add a little tabasco sauce as well, if the salsa is a mild one.
(Non vegetarians: If you like, you can add some bacon or grilled chorizo in small pieces.)
Dry the ricotta on a paper towel to remove excess water. Put in a bowl and mix in one egg thoroughly with a fork. Spoon in 1cm of ricotta in the bottom of each ramekin, then a big layer of roasted corn salsa, and about 2-3cm of ricotta on top. Don't overfill beyond the top, as they rise in the oven and will overflow. Drizzle some olive oil on top, and sprinkly some thyme and pepper and bake in the oven for around 30 mins or until they go a little golden on top.
Tip: you can make in advance and keep in the fridge for a few hours, then pop in the oven. Great with a nice big salad.

For: 4-6 person(s)

Written on: 14.11.2006.

8. Bean and roast pumpkin tarts (By Nerida)

Ingredients:
750g pumpkin
6 large slices of bread
1 tin of red kidney beans
garlic clove
moroccan spice
salt and pepper
melted butter

Directions:
preheat oven to 200 degrees. peel and remove seeds from pumpkin. cut into cubes and put on an oven tray. drizzle with olive oil. sprinkle with morrocan spice, salt and pepper. bake for 25-30 minutes or until tender. remove crusts from bread and role each one flat using a rolling pin. press into large muffin tray moulds, brush with melted butter and bake for 10 minutes. pour a splash of olive oil into a pan, add chopped garlic and well drained beans, cook for 1 minute. add pumpkin and cook for another minute. spoon mixture into the bread cup and top with a dollop of yogurt and shredded mint(optional)

For: 6 aps person(s)

Written on: 27.03.2007.

9. Broccoli & Feta Salad (By Terese)

Ingredients:
1 small broccoli, cut into florets
100g green beans, trimmed
2/3 cup fresh or frozen peas
1/2 telegraph cucumber, cut into large cubes
1 avocado, diced
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup finely chopped mint leaves
150g tub mixed salad sprout combo (mung, alfalfa, snow sprouts)
Juice of 2 lemons
100ml olive oil
3 tbs mixed salad seeds (sunflower/sesame/pepita)
100g feta, crumbled

Directions:
Blanch in boiling water the broccoli for 3-5 minutes. Separately blanch the green beans for approx 4 minutes and then the frozen peas for 1-2 minutes.
Drain, refresh in cold water and drain again.

Place the blanched vegetables in a bowl with the cucumber, avocado, sprouts, parsley and mint.

Whisk the juice and oil in a bowl, then season and toss through the salad with the salad seeds. Top with crumbled feta. Enjoy... Delicious.....

For: 6 person(s)

Written on: 11.03.2008.

10. Cous Cous with Vegetables (By Deeanne)

Ingredients:
375 ml stock of choice
1 1/2 cups couscous
1 large onion chopped
1/2 capsicum diced
1/2 cup eggpalnt diced
1/2 cup corn kernels
1/2 cup zucchini
1 clove garlic crushed
35g butter
2 teaspoons olive oil
1/2 teaspoon tumeric powder
1/2 tablespoon cumin powder
1 tablespoon corriander powder
4 tablespoons water

Directions:
Bring stock to boil the pour over cous cous, stir then let sit for five minutes.
Saute onion, capsicum, eggplant, corn and zucchini in a frypan in half the olive oil. Tos for 2 minutes until slightly caramelised and brown. Add remainder of olive oil, garlic, butter and spices. Combine thoroughly. Tip vegies into cous cous, splash water into pan and swirl to lift juices and pour into cous cous mixture. Combine thouroughly with fork.

For: 4 person(s)

Written on: 07.03.2007.

11. Delicious Pumpkin Soup (lucy Ingrid)

Ingredients:
750g Jap Pumpkin - diced
250g Poatoes - diced
2 medium onions - diced
3 cubes of chicken stock - crumbled
3 1/2 cups water
250mls thicken cream
salt and pepper

Directions:
1. Add all ingredients except cream into large saucepan
2. Simmer till all veg tender
3. Remove from heat
4. Blend till smooth
5. Add cream - stir through with salt and peper to taste

For: 4 person(s)

Written on: 06.07.2008.

12. Easy curried caultiflower soup (Lisa Caprioli)

Ingredients:
1 onion, peeled and roughly chopped
3 cloves of garlic, peeled
2 carrots, roughly chopped
olive oil
optional: 2 rashers bacon, finely chopped
1 litre of chicken or vegetable stock
1/2 head of cauliflower, roughly chopped
2 teaspoons curry powder
tin of white beans (eg. cannellini beans), drained
salt and pepper to taste

Directions:
Put the onion, garlic and carrot into a food processor and blitz until roughly pureed. Heat the oil over a medium heat, add the vegetable puree (and if including, the bacon), and gently sweat the vegetables until the onion is soft and clear. Add the stock, the cauliflower and the curry powder. Put the lid on the saucepan and cook gently for about 20 minutes, until the cauliflower is very tender. When the cauliflower is tender, the soup needs to be pureed - you can use a blender if you like it really smooth or a hand held bamix, straight in the pot. When blended, put the soup in the pan back on the heat and add the white beans, salt and pepper to taste. Finish with a sprinkle of parsley.

For: 6 person(s)

Written on: 01.07.2008.

13. Golden Cabbage Soup (Lee-Gwen Booth)

Ingredients:
5-6 cups pumpkin or other winter squash peeled and cut into 2-inch chunks
3 tbs olive oil
1 tbs ground cumin
1 tsp ground turmeric
2 tbs dried marjoram
1 tbs curry powder (or to taste)
2 tbs butter
1 large leek, including some tender green, chopped or
1 brown onion, diced
6 cups chicken or vegetable stock
1/2 large head cabbage, cut lengthwise into 1/4 inch thick slices
1/4 cup dry sherry or dry white wine
1 cup rice, uncooked

Directions:
Preheat oven to 350 degrees Fahrenheit.

Combine spices and oil in a plastic bag. Add pumpkin and shake to coat all pieces. Put the pumpkin in a single layer in baking dish (must be able to go on the stove top). Bake in preheated oven until tender, about an hour. Add water if the pieces seem to be in danger of sticking or burning.

Meanwhile, in a large saucepan, melt the butter over medium heat and sauté the leek or onion for 2 or 3 minutes. Add the chicken broth, rice, and cabbage. Simmer until the rice is cooked, about 30 minutes (adding more liquid if necessary). Set aside.

When the pumpkin is done, remove the pieces from the baking sheet and cool slightly. Add the sherry or white wine to the baking dish and cook over medium heat to deglaze the pan and scrape up any bits stuck to the bottom of the pan. Add the resulting juices to the chicken stock mixture.

Press the pumpkin through a potato ricer to make a puree, discarding any fibrous bits if you wish. Add the pureed pumpkin to the cabbage mixture and bring to a boil. Reduce the heat to medium-low and simmer for 2 to 3 minutes (or longer if needed to fully cook the rice.

Variations:

Omit the oil and boil the pumpkin in water. Add the spices to the soup as it is cooking.

Puree the pumpkin with some of the cabbage mixture, or some extra stock, in a blender or food processor, puree the squash with 1/2 cup of the chicken stock mixture.

This makes a thick, hearty soup. Add more stock or other liquid to alter the consistency if you wish.

For: 8 - 1 person(s)

Written on: 26.06.2008.

14. Leek and Lentil Pie (By Phil)

Ingredients:
2 leeks
125g butter or marg
90g red lentils (just over 1/2 a cup)
small garlic clove
450g can tomato
veggie stock
1 egg
1/2 teaspoon basil
cup of grated cheese
salt & pepper

Directions:
wash & thinly slice the leeks
cook in butter until golden, add garlic and stir for an additional minute
drain the tomatos, setting aside the juice and add enough stock to the tomato juice to make up 560ml
combine lentils, tomatoes and juice/stock mixtureand bring to the boil
1/2 cover with lid and simmer for about 20 minutes ,stirring occasionally, until the excess liquid boils off.
Turn the heat down to low heat while you add basil, cheese, lightly beaten egg and salt and pepper to taste

Place in a pie crust that has been blind-baked and top with puff pastry.
Baste the pastry with a little milk and place in pre-heated oven at 230 degees until top is golden.

For: 4 person(s)

Written on: 11.02.2008.

15. Pasta Puttanesca (Lee-Gwen Booth)

Ingredients:
3 tbs olive oil
4 cloves garlic, mashed or chopped
1/2 small onion, chopped coarsely
5 anchovies in salt or oil
1-2 tsp chili flakes
1/2 cup kalamata or other black olives, chopped or whole according to taste
1/4 cup capers
2 cans canned tomatoes OR 1 jar of commercial pasta sauce OR 3 cups homemade tomato sauce

Directions:
Put olive oil in a heavy-bottomed pot, and saute the garlic and onion over medium heat.

Add the anchovies and chili flakes and stir until the anchovy starts to break down, about two minutes.

Add canned tomatoes or tomato sauce, and stir to combine. Let simmer briefly.

Add to freshly cooked pasta and serve.

For: 2 - 3 person(s)

Written on: 13.06.2008.

16. Roast Pumpkin and Pesto Pasta Salad (By Katie)

Ingredients:
1 kg Jap pumpkin, skinned and cut into 2cm pieces
1 red capsicum, chargrilled, skinned and sliced
1 spanish onion, sliced and sauteed til soft in 1 T olive oil
2-3 T basil pesto
generous handful of fresh basil leaves
1/2 packet penne pasta
goats cheese or fetta (I use Meredith's goat cheese from Victoria)

Directions:
Roast the pumpkin for approx 25 minutes in a 220 degree oven
Chargrill capsicum (put under grill on high until skin blisters and blackens, put in airtight container for 15 minutes, scrape off skin and slice)
Cook and drain pasta
While pasta is warm stir through pesto
Toss with pumpkin, capsicum, onion and fresh basil
Generously dollop goats cheese on top
Eat warm or cold. Reheats well for lunch the next day. Yummmmmmm

For variation, omit pasta, add 3-4 roasted and peeled baby beets, combine vegies and serve on a bed of mixed rocket and baby spinach with a dressing of liquid honey, seeded mustard, freshly squeezed lemon juice and a splash of balsamic vinegar.

For: 3-4 person(s)

Written on: 12.02.2008.

17. Roasted Corn Salsa (By Katie)

Ingredients:
1 cob corn kernels removed
1 red capsicum, char-grilled, skinned and sliced
2 generous handfuls of fresh coriander leaves
1 Spanish onion, diced
1 avocado, cut into 1cm pieces
juice of 1 lime
sprinkle of chili flakes (optional) or one fresh chili finely chopped

Directions:
1. Dry fry corn in a frying pan on a medium heat until it begins to brown and 'pop'. Set aside.
2. Combine other ingredients except avocado with corn.
3. Add avocado and gently combine

Serve with any Mexican meal, especially tasty in wraps with chili con carne or as a salad on its own

For: 3-4 person(s)

Written on: 12.02.2008.

18. Spinach and 4 cheese lasagna (By Dom)

Ingredients:
1 Packet of fresh lasagna sheets ( or dired if you cant find fresh)
1 large jar of pasta sauce ( I use 5 brothers)
1 tub of cream cheese
1 tub Large tup of cottage cheese
2 large bunches of spinach
1 large bag of of mozzarella cheese
200g of parmesan cheese

Directions:
-Finely Chop your spinach and boil it for a few mintues until soft, then strain
-Mix your cottage and cream cheeses in a large bowl and once mixed well add your spinach to the cheeses
-Grease up a large baking dish (oil spray is fine) and layer your first lasagna sheet
-Add your cheese and spinach mix on top of the first sheet
-cover with the next lasagna sheet
-Pour enough pasta sauce onto the second sheets to give it a nice covering, then sprinkle with mozzarella and parmesan
-Continue this process until you reach the top of the baking dish making sure that your top layer is saucy.
- Bake covered with alfoil for 45mintues and then uncovered for a further 15min.
-leave to stand for 5-10 minutes then serve.
-Enjoy with a nice bottle of McClaren vale shriaz.

For: 6-8 person(s)

Written on: 05.10.2006.

19. Tasty Winter Veggie Soup (By Christine)

Ingredients:
2 table spoons light olive oil
4 cloves of garlic crushed
7cups chicken stock

Chop the following coarsely
500g leeks
500g sweet potatoe
240g carrots
720g parsnips
150g celery sticks
300g pumpkin

Directions:
1. Add oil to pot - cook garlic and leek - until leek soft
2. Add the rest of veggies - simmer uncovered for 40mins - all veggies should be soft.
3. Use blender to puree mixture. (you can freeze at this stage for use later)
4. Heat puree in pot over heat.
5. Eat - very delicious!!

For: 3-4 person(s)

Written on: 22.06.2008.

20. Vege & brown lentil soup (By Sarah R)

Ingredients:
1 tablespoon olive oil
2 carrots, peeled, diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400g can diced tomatoes
2 cups salt-reduced vegetable stock
400g can brown lentils, rinsed, drained
1/2 cup flat-leaf parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve

Directions:
Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.

Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft.

Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice. Season with freshly ground black pepper. Serve with lemon wedges and bread rolls.

For: 4 person(s)

Written on: 31.05.2008.

Lemon and Honey Cake (By Marilyn)

Ingredients:
125grams soft butter
165 grams Self Raising flour
165 grams castor sugar
2 eggs
1 level Teaspoon Baking Powder
4 tablespoons milk
grated zest of one lemon

Directions:
Put ingredients in a kitchen whiz.

Mix juice of the lemon with 3 tablespoons sugar (can substitute 2 tablespoons honey) Put aside.

Blend for 10 secs. Scrape sides of container and blend further 5 seconds. Put cake in buttered spring tin.
Bake in moderate over 170C for 45 minutes until skewer in middle of cake comes out clean. While the cake is hot stick surface with skewer and pour honey/ sugar mixture over the cake. Serve plain or with cream or ice cream.

For: 6 person(s)

Written on: 26.09.2006.