Recipes

Lightly toast sesame seeds in a small dry pan over medium heat. Set aside. In a small bowl, combine the sesame oil, lemon juice, maple syrup and half the lemon zest, finely chopping it before you add it in. Remove filo from packet and carefully place four to six sheets...

Coarsely grate potatoes and season with salt and pepper. Leave for 10 minutes before draining off liquid. Add flour and mix well. Chop onion, garlic and chives finely, and mix with potato mixture. In a heavy pan, heat half of the oil and margarine. Place two heaped tablespoonfuls of the...

Preheat oven to 200 degrees Celsius. Lightly grease muffin tins. Sift together flour, sugar, baking powder, salt and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. Fill the muffin cups two-thirds full. Bake for 18 to...

Place tofu on paper towels on kitchen bench. Place a heavy object on top for at least 15 minutes to squeeze out excess water. Change paper towels, if required. Cut tofu into cubes. Mix the salt, garlic powder and black pepper together. Coat tofu cubes and leave for 1-2 hours...

Makes 1½ cups These simple, pickled vegetables round off a traditional relish tray or can be served as an appetite-whetter. The recipe can be improved with celery hearts that yield larger, paler slices than stalks. Red chillies create a pretty colour contrast, but any hot chillies will work well in...

Samosas can be prepared ahead of time and can be frozen for a month. Before freezing fry them until they change colour to a very light golden brown. Once at room temperature place them in airtight bags to freeze. Dough: Mix the flour, semolina flour, salt, salt, oil and water...

Blanch the vine leaves in a large pan of boiling water for two minutes. Drain and set aside. Place the stock, rice and lentils with the garlic, capers, olives and fennel seeds in a large, heavy-bottomed pan. Bring to the boil and simmer gently for 15 minutes or until cooked....

These little Asian dumplings are full of flavour  Defrost gyoza wrappers overnight in the fridge. Combine the ingredients of the dip, adjusting quantities to your taste. Set aside. Finely chop garlic, onion, cabbage, mushroom and tofu. Finely grate the carrot, zucchini and ginger. Sauté garlic and onion in one Tbsp...

Kids love these ice blocks – they taste like a strawberry milkshake on a stick. The freeze-dried berries add an extra flavour burst to the ice blocks. If you can’t get hold of any, add a few raspberries instead to up the flavour intensity. Make time: 5–10 mins | Soak...

Cook noodles according to instructions. Drain and toss immediately with coconut milk to prevent sticking. Add the cabbage, spring onion, peanuts, soy sauce, lime juice, garlic powder, lemon peel, ginger and chilli powder. Season with salt and mix thoroughly. Serve either hot or cold.

Mix one stock cube with one cup of warm water before adding the soya mince. Leave to soak. Heat oil in a pan and fry the garlic, capsicum and red onion until translucent. Add mince and heat through. Add tomatoes, black beans, chilli, cumin and season with salt and pepper...