Ingredients:

• 1 Ciabatta bread cut in half
• 1 ripe mango
• 1 ripe peach or nectarine
• 1 round of feta cheese crumbled
• olive oil and balsamic vinegar
• black pepper to taste

Method:

1. On the stove heat a griddle pan sprayed with Spray n Cook until sizzling
2. Spread some olive oil over the ciabatta halves and grill it in the pan until nicely toasted
3. Cut the mango down the pip on both sides to get two nice “fillets”. Drizzle some olive oil over the cut sides and grill cut side down until nicely browned
4. Cut the peach in half and remove the pip, drizzle with olive oil and grill in the pan until browned

Serves 2

Serve with the feta cheese and a mix of olive oil and balsamic vinegar

Incoming search terms:

• ciabatta bread fruit

Ingredients:

• 4 tortillas
• 10 button mushrooms sliced
• 2 tomatoes thinly sliced
• 1 small onion thinly sliced
• 1 ripe avocado
• juice of 1/2 lemon
• 250ml grated cheddar or any other strong cheese
• salt and pepper

Method:

• Peel the avocado and mash it up with a fork, mixing the avo with the lemon juice until completely mixed. Set aside. (This is your guacamole)
• Heat a pan that is big enough to take a tortilla on the stove on medium heat
• Place one tortilla in the pan once the pan is hot enough and scatter some slices of tomato, onion, and mushrooms over it
• Season it to taste with some sea salt and black pepper
• Sprinkle half the cheese over it and cover it with another tortilla
• When the bottom tortilla is nicely browned, turn the tortillas over with a spatula so that the top tortilla can be browned
• Take care that your ingredients don’t fall out!
• Once the bottom tortilla is nicely browned and crispy, turn the whole lot out onto a plate and cut into 4 pieces
• Add a dollop of  guacamole to each piece and serve immediately
• Make the quesadillas one at a time until all ingredients have been used

Serves 2

For even more freshness, add a dollop of Plain Greek Yogurt.

Ingredients:

• 2 cups green beans cut into bite sized pieces
• 2 potatoes
• 1 cup of cauliflower cut into florets
• 1 leek cut into rings
• 3 cloves garlic finely chopped
• 1 sprig fresh rosemary finely chopped ( or 1/2 teaspoon dried)
• 4 pieces sundried tomato (re-hydrated or in olive oil)  chopped
• 400ml milk
• 1 packet creamy chicken soup
• 1 cup breadcrumbs
• 250ml grated cheese

Method:

1. Blanche the green beans and cauliflower in boiling water for 20 minutes
2. Mix all the ingredients together excepting the milk, soup powder and cheese and place in an oven dish
3. Sprinkle the cheese over the vegetables
4. Mix the soup powder with the milk and blend thoroughly and pour it over the vegetables in the oven dish
5. Bake at 180 degrees Celsius for 45 minutes until cooked and golden brown
6. Let the dish stand for about 20 minutes before serving.

Serves 2.

Serve with a tomato and feta salad, mixed with some finely chopped basil, some olive oil and balsamic vinegar.

Incoming search terms:

• green beans recipe
• green bean and potato
• green bean recipe
• potato bake

Ingredients:

• 4 carrots grated
• 1/4 onion finely chopped
• 1/2 bag of rocket leaves
• 1/4 round feta cheese crumbled
• 2 cloves of garlic minced
• juice of 1/2 lemon
• 2 tablespoons olive oil
• 2 teaspoons brown sugar
• 1/4 teaspoon red chilli flakes (optional)
• sea salt and black pepper
• 2 teaspoons parsley finely chopped

Method:

1. Mix all the vegetables together excepting the rocket leaves.
2. Mix the lemon juice, seasoning, herbs, brown sugar and olive oil together in a little bowl
3. Pour the dressing over the vegetables and mix thoroughly
4. Serve on the rocket leaves as a side salad and scatter the feta cheese over each portion

Serves 4

Incoming search terms:

• carrot rocket salad
• roasted carrots and rocket salad
• rocket and carrot salad
• rocket carrot and feta cheese salad
• rocket salad and carrot
• salad ideas - rocket carrot

Ingredients:

• 1 onion finely chopped
• 2 carrots grated
• 4-5 zuchini’s grated (depending on the size of it)
• 250 ml selfraising flour
• 5 eggs
• 250ml cheese
• 1/4 teaspoon paprika
• 1/4 teaspoon red chilly flakes (optional)
• 1/4 teaspoon thyme – use fresh if you have it
• sea salt and black pepper

Method:

1. Preheat the oven to 180 degrees Celsius
2. Mix the all the vegetables together with the herbs and spices, as well as the cheese
3. Mix the flour into the vegetable mix making sure it is well mixed
4. Lightly whisk the eggs and fold it into the vegetable mixture
5. Turn the mixture out into a deep oven dish and bake for 35 – 40 minutes or till done and golden brown on top

Serves 4 if used as a main meal.

Serve with a dollop of plain Greek yoghurt and a leafy green salad.

Ingredients:

• 4 large potatoes peeled and cut into 3mm thick circles
• 2 large onions cut into quarters, then cut each quarter in half
• 4 cloves garlic roughly chopped
• 1/2 cup sun-dried tomato in olive oil roughly chopped – if you don’t have sun-dried tomatoes just use 2 normal tomatoes cut into quarters
• 2 rounds feta cheese crumbled
• 10 black olives – depitted and chopped
• olive oil
• sea salt and black pepper
• fresh rosemary (dried will also do)

Method:

1. Preheat the oven to 200 degrees Celcius
2. Roast the onion (and tomatoes if using fresh) in the oven with a bit of olive oil for about 20 minutes or until done and somewhat black on the tips
3. Once the onion is done, remove it from the oven and set aside
4. Reduce the oven heat to 180
5. Place all the ingredients excepting the potatoes in a mixing bowl and mix together
6. In a baking dish, place a layer of potatoes, then place some of the cheese and vegetable mix on top of it. Keep on layering it until ingredients have been used, ending off with a layer of potatoes
7. Drizzle some olive oil over the top of the potatoes then roast the dish in the oven for 35 – 40 minutes or until nicely brown and crisp on top.

Makes 4 generous helpings.

Serve with a side salad.

Incoming search terms:

• potato and onion layer done in the oven

Ingredients:

For the Omelettes

• 6 extra large eggs
• 1/4 cup milk
• olive oil for frying

For the filling

• 1 cup parsley finely chopped
• 1/2 cucumber shaved into ribbons
• 1 large carrot shaved into ribbons
• 1/2 red or yellow pepper cut into thin strips
• 1 avo cut into small wedges
• 3 tablespoons sesame seeds, roasted

Method:

1. Beat the eggs and milk together
2. Spray a pan with Spray ‘n Cook
3. Heat a glug of olive oil in the pan and fry 1/4 cupfuls of the egg mixture until it is golden brown and cooked through
4. Continue until all egg mix has been cooked
5. Put one side to cool
6. Once it has cooled place a small amount of each vegetable on the edge of the omelette
7. Fold the omelette to enclose the filling, tucking in the sides as you go along
8. Secure each roll with a toothpick
9. Slice each roll in half diagonally
10. Scatter the sesame seeds over the rolls

Serve with sweet and sour sauce or with any sauce of your choice.

Serves 4

Incoming search terms:

• spring rolls with a twist recipes
• spring roll twist

Ingredients:

• 1 cup lentils soaked overnight, drained
• 1 cup re-hydrated soya mince, drained
• 1 onion diced
• 3 carrots grated – if you like your carrots less earthy tasting peel them before grating
• 4 medium potatoes peeled and diced
• 2tbs butter or margarine
• 1 tbs soy sauce
• 1 tsp curry
• 1 tbs chutney
• 50ml milk
• olive oil
• sea salt and black pepper to taste

Method:

1. Preheat the oven to 180 degrees Celsius
2. Boil the potatoes until soft in about 50 ml water
3. Mash the potatoes together with the milk and butter, add salt to taste
4. While the potatoes are boiling, lightly saute the onions in a little bit of olive oil – about 5 minutes
5. Add the re-hydrated soy mince to the onions and cook until they don’t give off any more water
6. Add the carrots and stir fry for another 5 minutes
7. Lastly add the lentils, cook for another 5 minutes then add the curry powder, soy sauce, and chutney
8. Cook a few more minutes and add salt and pepper to taste
9. Turn the soy mince mixture out into an oven dish and top with the mash
10. Dab the mash with a few bits of butter, then bake in the oven for 30 – 35 minutes or until nicely browned and bubbly

Serves 4

Serve with a leafy green salad. Enjoy!

Incoming search terms:

• lentil and soya sauce casserole
• lentil soya
• soya cottage pie
• soya cottage pie recipe
• soya mince cottage pie
• soya recipes vegetarian
• sweet potato soya cottage pie

Ingredients

• 3 white or yellow mealies, kernels cut off the cob
• 1 cup sour cream or normal cream
• 1 cup white flour
• 1 cup cheddar cheese grated
• 2 eggs
• 1/2 cup butter
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon chilli flakes (optional)
• 1/4 teaspoon sea salt

Method:

1. Preheat the oven to 180 degrees Celsius
2. Mix the dry ingredients together (flour, salt, baking powder, baking soda, chilli flakes)
3. Rub the butter into the dry ingredients until it resembles bread crumbs
4. Beat the eggs and the cream together
5. Blend the mealies, cheese and flour together, then add the egg and cream mix and mix well
6. Scoop it all out into a rectangular pie dish and sprinkle a bit of extra cheese over the top
7. Bake for about 40 minutes or until golden brown on top – to test whether it is done, insert a skewer into the casserole and if it comes out dry it is done
8. Leave to cool
9. Serve cold

Serves 4

Serve with a nice side salad.

Variations:

1. Add 4 diced spring onions as well as 2 cloves of garlic
2. Use mushrooms and red and yellow peppers instead of mealies
3. Use spinach, feta cheese and mushrooms instead of the mealies and cream

Incoming search terms:

• Cake recipes using mealies off the cob
• fresh mealies casserole
• mealie bread
• mealie brunch casserole
• mealies dish

Ingredients:

• 4 medium or 2 large potatoes rinsed
• 1/2 head broccoli cut into bite-sized pieces
• 1/2 head cauliflower cut into bite-sized pieces
• 1/2 tub sour cream or cream cheese
• 1 cup grated cheddar cheese
• sea salt and black pepper to taste

Method:

1. Preheat the oven to 200 degrees Celsius
2. Bake the potatoes in the oven for 25 – 30 minutes or until soft inside, then remove from the oven and turn the oven down to 180 degrees
3. While the potatoes are baking, parboil the broccoli and cauliflower in 50ml water for about 10 minutes until cooked but still crisp
4. Once the potatoes are done, let them stand for a bit until they have cooled down a bit
5. Cut the potatoes in half and scoop out the flesh into a mixing bowl
6. Mix all the other ingredients with the potato flesh and scoop back into the  potato shells
7. Put back in the oven and bake for another 20 minutes until golden brown

Serves 2

Serve hot with a leafy green salad on the side.

Incoming search terms:

• broccoli and cauliflower bake
• recipes broccoli and cauliflower
• potato and broccoli boat
• mealie broccoli tart
• creamy broccoli & cauliflower oven bake
• cauliflower with cream
• cauliflower and broccoli potato bake
• cauliflower and broccoli dish
• broccoli with cream sauce
• broccoli with cream and cheese salad recipes