Recipes

Pumpkin & Quinoa Risotto

• 1kg Kent pumpkin, peeled and cut into 1.5cm pieces
• 2 cloves garlic, crushed
• 2 tab thyme leaves
• 1 cup quinoa, rinsed and drained
• 1 cup vegetable stock
• 1 cup shredded tasty cheese
• 1 cup shaved parmesan cheese
• 120g baby spinach
• 1 tab olive oil

1. Preheat oven to 180°. Toss pumpkin in half the oil, spread on tray and season with pepper. Bake 35 minutes or until tender.
2. Heat remaining oil in pan over medium heat. Sauté onion, garlic and thyme for 3 minutes. Add quinoa and cook for 2 minutes. Add stock and 1½ cups water, stir well to combine and reduce heat to low.
3. Cover and simmer for 15 minutes or until quinoa is cooked. Stir through tasty cheese and half the parmesan. Season with pepper.
4. Stir in spinach and pumpkin, reserving some of both, for 1 minute or until spinach wilts slightly.
5. Divide among bowls, top with reserved pumpkin and spinach, and remaining parmesan. Serve.

Shaved Brussels Sprouts Salad

for the dressing:

• ⅓ cup olive oil
• 1 tab fresh lemon juice
• 2 tab apple cider vinegar
• 1 tab pure maple syrup
• 2 tsp dijon mustard
• 1 clove garlic, minced
• salt and pepper to taste

for the salad:

• 500g brussels sprouts, shaved
• 1 large apple chopped (or 2 small)
• ½ cup dried cranberries
• ½ cup sunflower seeds
• ⅓ cup parmesan cheese
• salt and pepper to taste

First, make the dressing. Next, shave the brussels sprouts. Use a food processor with a slicing attachment. Place all ingredients in a large bowl, toss and dress.

Nut Rissoles

• 4 tab chopped onion
• 1 tab fat
• ½ tsp salt
• ½ cup milk
• 1 beaten egg
• 1 cup soft breadcrumbs
• 1 cup ground mixed nuts
• 1½ cup cooked brown rice

Brown onion in fat. Add salt and milk and let simmer. Pour over breadcrumbs. Add other ingredients. Stir gently so as not to break up rice. Shape into rissoles, roll in breadcrumbs. Bake in oven basting several times with oil, or fry in pan.

Corn Fritters

• 1 cup corn
• ½ tsp salt
• 1 beaten egg
• ½ tsp melted butter
• ¼ cup milk
• ½ cup self-raising flour
• chopped parsley (optional)

Mix all together and fry by spoonfuls.

Chocolate Date Pudding

• ¾ cup brown sugar
• 2 tab butter
• 1 egg
• 1 cup flour
• 1½ cup dates
• 6 tab milk
• ½ tsp soda
• 1 tab cocoa

Beat butter and sugar to cream. Add egg, milk, dates, flour, sifted cocoa and soda. Bake 25-30 mins in greased tin.

Pumpkin Pie

• 1 cup cooked mashed pumpkin
• 1 cup hot milk
• ¼ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp ginger
• ½ cup brown sugar
• 1 slightly beaten egg

Mix all ingredients together. Put mixture in pastry-lined pie dish and cover with pastry. Bake about half an hour in moderate oven. Serve hot.

Date & Ginger Slice

• 1 cup dates
• 125g butter
• ½ cup sugar
• 60g ginger
• 3 cup cornflakes
• 150g cooking chocolate
• 15g copha

Put dates, ginger, butter and sugar in a saucepan until melted and dates are soft. Add corn flakes and press into tray. Cool in fridge. Melt chocolate and copha over boiling water, spread over the top.

Mock Fish

• 250 g dry finest spaghetti
• 4 tab finely chopped onion
• 4 tab finely chopped celery
• 4 dsp parsley
• 60 g margarine
• 60 g self-raising flour
• 250 ml ??? milk

Cook and rinse spaghetti. Melt margarine and add flour to make a "roux". Add milk mixture to roux (off the heat), then add salt and cook until thick, stirring well. Combine all ingredients and spread on wet tray, allowing to cool and stand overnight in refrigerator.

Spinach Cottage Cheese Patties

• 10 oz pkg frozen chopped spinach
  
• (or fresh spinach, perhaps ¾ bunch)
  
• 2 cups cottage cheese
  
• 1 cup nuts, chopped
  
• 1 small onion, minced
  
• 1½ cups herb-seasoned stuffing, ground
  
• 3 eggs

Cook and drain spinach. Squeeze it dry. Combine all ingredients (except for ½ cup crumbs) and allow mixture to stand five minutes to soften crumbs. Form patties, roll in ground crumbs, & fry until brown on both sides. Serve with gravy.

Cashew Loaf

• 1 medium chopped onion
• 1 tab oil
• 1 tsp Marmite
• 3 cups raw cashews, finely chopped
• ¾ cup milk
• ¾ cup dried bread crumbs
• ½ can casserole mince
• 3 large eggs
• 1 tsp celery salt
• 1 tsp sage
• 1½ tsp paprika
• 1 tsp salt

Fry onion in a little oil. Add Marmite. Add to other ingredients. Put into greased casserole dish. Set casserole in pan of hot water and bake at 160° for about an hour.

Gluten Duck

• 1 medium chopped onion2 large eggs
• 1½ cups milk
• 1 tsp salt
• 1 tsp marmite
• ¼ tsp thyme
• ¼ tsp mixed herbs
• 2/3 cup breadcrumbs
• ½ cup gluten flour
• ¾ cup chopped onion
• ½ cup chopped walnuts
• pinch garlic salt

Mix all ingredients. Bake in moderate oven (180) for at least ¾ hour.

Potato Salad

• 700 g new potatoes
• 150 ml (almost ½ cup) mayonnaise
• 150 ml natural yoghurt
• bunch spring onions
• 2 tab chopped chives

Cook potato (microwave 8 to 10 mins depending on size). Drain and season with salt/pepper to taste. Mix mayonnaise and yoghurt in a large bowl. Add most of the spring onions. Dice the potatoes and mix into the dressing. Place in serving dish, sprinkle with remaining spring onions and chives. Serve at room temperature.

TTUC Coconut Curry

• corn
  
• zucchini
  
• red kidney beans
  
• spring onions
  
• mushrooms
  
• capsicum
  
• coconut milk

I think you put the curry powder in the pan first, with a bit of butter/milk or the coconut milk. Then add veges and don’t cook for very long.

Deluxe Cheese Platter

• Water crackers
• Cheese (several types)
• Strawberries
• Kiwifruit
• Dried Apricot
• Dried Apple
• Orange segments

Salmon Loaf

• 25g onion
• 170g Nutolene
• 3 eggs
• 1 tsp Marmite
• 225g grated carrot
• ¾ cup cooked rice
• 1 cup tomato juice
• 1 cup milk
• salt

Bake in greased Pyrex dish in moderate oven.

Stroganoff

• 1 dsp margarine
• 1 small onion, sliced
• 1 small piece capsicum, finely sliced
• 1 tin Tender Bits
• 250g mushrooms
• gravy from steaks
• ¼ tsp paprika
• ½ tsp salt
• 1 tsp soya sauce
• 1/3 cup sour cream + 1/3 cup fresh cream
• 4 tab tomato puree or 4 tab tomato paste

Melt margarine in saucepan, add onion and capsicum and fry until transparent not brown. Add steak and fry to brown a little. Add mushrooms and fry a few more minutes (gently). Add gravy, then paprika, salt, soya sauce and cream. Mix and heat gently. Flavour improves if left in a warm place for half an hour.

Lasagne

• margarine
• 1 large onion
• 1 stalk celery
• bay leaf
• 1 clove garlic
• ¼ tsp oregano
• 1 rounded tab parsley flakes
• salt
• large can tomatoes
• 1 can tomato paste (150g)
• 2 cups cottage cheese
• 2 eggs
• 1/3 cup parmesan cheese
• 400g mozarella cheese
• lasagne noodles
• 350g Casserole Mince

Melt margarine. Add onion, celery and garlic. Cook gently 5 mins. Add tomato and paste and seasonings. Simmer 45 minutes.

Combine cottage cheese, egg and parmesan cheese. Grate mozarella cheese.

Grease the dish. Alternate layers of sauce, noodles, cheese and gluten, ending with sauce on top.

Bake at 190 for half an hour. Stand 10 mins.

Green Bean & Coconut Soup

• 1 med carrot
• 30g butter
• 2 tsp chop'd fresh lemongrass
• 2 cloves garlic, crushed
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 fresh green chillies, chopped
• 2 green shallots, chopped
• ½ cup chopped green beans
• 2 x 400ml cans coconut cream
• ½ lge vege stock cube, crumbled
• 2 cups (125g) bean sprouts
• 2 tabs chopped fresh coriander

Cut carrot into fine strips. Melt butter in large saucepan, add lemon grass, garlic and ginger, stir over medium heat for 1 minute. Add turmeric and ground coriander, stir over heat further 1 minute. Add carrot, chillies, shallots, beans, coconut cream and stock cube, mix well. Bring to the boil, reduce heat, simmer uncovered for 5 mins. Stir in bean sprouts and fresh coriander.

Apricot Slice

Base

• 1 cup rolled oats
• 1 cup sifted self-raising flour
• 2 tab brown sugar
• 4 oz butter or substitute
• 1 egg

Topping

• 225g dried apricots
• 450g crushed pineapple (in syrup)
• ½ cup sugar
• grated rind 1 lemon
• 2½ tab arrowroot (blend with ¼ cup water)
• ½ cup coconut
• whipped cream

Soak apricots for a couple of hours. For the base, combine dry ingredients. Pour over melted butter and mix in egg. Press over base of greased pan. Bake in a moderate oven for 20 mins. For the topping, simmer the apricots until tender. Strain off the broth and add water to make 1½ cups. Return broth to apricots, add pineapple, syrup, sugar, lemon rind.Stir in blended arrowroot and cook until thick, stirring. Cool slightly and pour over cold pastry base. Sprinkle with coconut. Base softens if left overnight. Serve with cream.