Potato & Chive Pizza

*Preheat oven at 220c 


Ingredients:
6 small pizza bases around 6" in diameter (we made our own, but it would taste great on some flat bread or pita bread)
1 pk cream cheese
4 large potatoes thinly sliced
bunch of chives thinly sliced (dried chives work well)
2 cloves of garlic (crushed)
1/4 c extra virgin olive oil
grated cheese
parmesan cheese
salt/pepper to taste

Directions:

1. Cover sliced potatoes with boiling water for 10 minutes (or until they begin to soften).  If needed, you can put in microwave for an additional 2-3 minutes).
2. Spread cream cheese over the pizza bases.
3. Drain potatoes and place on pizza bases.
4. Mix olive oil and garlic in small bowl and brush over potatoes.
5. Sprinkle with chives, salt & pepper.
6. Spread grated cheese and sprinkle parmesan over the top of pizza.
7. Bake at 220c for 10 minutes or until golden.

Delicious!!!!!

Vegetarian 3 Cheese Mousakka

*all ingredients are an estimate.  Add/take away to suit your taste.


Preheat oven at 200c


Ingredients:
3 medium sized eggplants
olive oil
1/2 c cooked lentils
1 c sliced green olives
1 c cooked spinach
1/2 c grated carrot
1/2 c grated zucchini
1 red pepper/capsicum diced
3-4 cloves garlic (crushed)
1 tbs fresh basil (chopped finely)
1 tsp oregano (dried or fresh)
Parmesan cheese
1 pk cream cheese
1cup grated cheese
1 bottle/can tomato puree
salt/pepper to taste

Directions:

1. Slice eggplant into 1/2 cm thick circles.  Spread out and sprinkle with salt.  Let set for about 1 hr.
2. Put about 1 tbs olive oil in frying pan.
3. Fry garlic, diced red capsicum/pepper with spinach and grated zucchini until spinach is wilted. 
4. Put into a saucepan and add cooked lentils, carrot, basil, oregano, tomato puree, olives, salt/pepper .
5. Simmer until sauce reduces and thickens (about 30-40 minutes)
6. Lightly grill eggplant until it is slightly brown.
7. In a baking dish, layer bottom with grilled eggplant, spoon over layer of tomato mixture.  
8. Thinly slice cream cheese and place evenly over mixture.
9. Add another layer of grilled eggplant.
10. Add another layer of tomato mixture
11. Scatter top with grated cheese & parmesan cheese.
12. Bake for 30-40 minutes at 200c

Goes great with garlic bread!

Sweet & Sour Vegetables

Sauce:

Ingredients:

1/2 c tomato sauce (ketchup)

1/2 c water

2 tbs plain flour

1/2 c vinegar

1 c sugar

1 tbs lemon juice

Directions:

1. Mix dry ingredients togther
2. Add liquids
3. Cook on a medium heat until a thick consistancy

rice to serve with meal


Vegetables:
Ingredients:
1 onion (sliced Asian style)
1 c chopped up cauliflower
1/2 c chopped carrots
1 large red capsicum/pepper chopped
2 chopped zucchini
2 c chopped broccoli
1 can of pineapple pieces (drained)
2 tbs olive oil
1 tsp sesame seed oil

Directions:

1. Heat olive oil & sesame seed oil in wok until hot
2. Stir fry vegetables until slightly soft
3. Add in drained pineapple pieces
4. Pour sauce over vegetables and mix thoroughly 

*Serve on a bed or rice

Spinach & Red Lentil Dahl

Ingredients:

1 cup red lentils, rinsed well
1 can diced/crushed tomatoes
1 cup of cooked spinach
1 vegetable stock cube
1/2 tsp grated ginger (fresh)
2 tbs butter
1 onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
1/2 tsp garam marsala
2 tbs lemon juice
1/2-1 tsp salt
1 tsp chopped coriander leaves

Directions:

1. Put lentils in sauce pan, cover with water until 1/2 inch over lentils
2. Crush stock cube and mix in
3. Bring to boil, then simmer for 20 minutes until water reduces and lentils are soft & with a porridge-like consistency.
4. Add all ingredients (except butter) and simmer until onions are soft.  Should resemble image above.
5. Stir in butter just before serving

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Roasted Potato & Seeded Mustard Salad

Ingredients:
Potatoes:
baby potatoes (enough to fill baking tray)
olive oil
butter
salt & pepper
garlic granules

Dressing:
3 TBS mayonnaise
1 TBS seeded mustard
1 TBS red wine vinegar
1 TBS sugar
1 apple diced
1 small stick of celery diced
chives
salt & pepper

Directions:
Potatoes:

1. Put potatoes on baking tray
2. Drizzle with olive oil, salt & pepper
3. Place 2 tsp butter on top of potatoes
4. Sprinkle garlic granules over potatoes
5. Bake in hot oven (220c) for 45 minutes or until just soft, turning after 25 minutes so potatoes are brown
6. Set aside to cool while preparing dressing

Dressing:

1. Put diced apple in mixing bowl & pour over red wine vinegar.  Mix well.  This will stop apples from turning brown.
2. Mix in all other ingredients

Assembling Salad:

1. Put potatoes in serving bowl
2. Cover with dressing and mix
3. Salad can be served warm or cold

Bean & Fig Salad

Ingredients
1 can mixed beans
1 can kidney beans
4 dried figs cut in small pieces
1 handful chopped baby spinach
1.5 TB red wine vinegar
1.5 TB olive oil
1 clove of garlic
1 TB honey
Salt & pepper to taste

Directions:

1. Drain beans
2. Mix figs, beans & spinach together
3. In small mixing bowl, put remainder of ingredients and mix
4. Pour mixture over beans/spinach/figs.  Mix well and serve

*Note:  canned corn can be added for extra sweetness

Tomato & Spinach Pasta

Ingredients:
1 package of pasta
2 cloves garlic
1 1/2 punnets cherry tomatoes
bunch of spinach
capers
olive oil
fresh basil
dried chives
parmesan
black olives (sliced)
salt
pepper


Directions

1. Cook pasta, drain drizzle some olive oil over it so it doesn't stick together
2. Heat up some olive oil in the bottom of a sauce pan
3. When hot, throw in tomatoes and spinach
4. Stir until spinach starts to wilt slightly
5. Add garlic & mix through
6. Add pasta into sauce pan
7. Add capers, sliced black olives, dried chives, salt, pepper and mix
8. Add more olive oil if needed to make pasta glossy and mix through
9. Add basil and parmesan  & mix in

This will make enough to feed about 4 adults.