Vegan Pizza
Preheat oven to 180 degrees C. Chop cherry tomatoes into halves, slice vegetable sausage and the mushrooms. Spread the tomato paste evenly around the Lebanese bread base. Then place tomatoes, sausage, basil and mushrooms onto the base. Thinly ... [... more]
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Tri-Colour Roasted Capsicum Soup
Preheat oven to 190 degrees C. Halve all capsicums lengthwise, remove seeds and place, cut side up, in a shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over capsicums. Roast for 1 hour, until soft. ... [... more]
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Vegetarian chilli stew
In a flameproof casserole dish, heat the oil over a medium heat. Add the onion and garlic and cook for 7 minutes or until tender. Stir in the capsicums and butternut pumpkin and cook for 4 minutes or until the capsicums are cooked but still ... [... more]
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Aunty Karen's Tea Cake
Preheat to 180 degrees C. Grease a loaf tin. Make tea and leave to cool down. Mix together sugar, currants, walnuts and mixed spice. Add cooled tea and stir. Fold in self-raising flour. Put into greased loaf tin and bake for 45-50 minutes or ... [... more]
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Authentic Tabbouleh
Place the burghul in a small mixing bowl. Add the boiling water, mix and cover with a tea towel. Let stand for 1 hour then squeeze out any excess water. Combine the bulgur with the remaining ingredients; toss well and serve. 4 tablespoons burghul ... [... more]
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Warm Aubergine Tomato Salad
Roast the capsicums over your stove top gas burners, or under oven grill, until skin turns evenly black. Immediately place in a plastic bag and let cool. Prepare the tomatoes by cutting a cross into the bottom of each and drop in boiling water ... [... more]
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Aloo Phujia
Lightly brown onion in oil in a medium size heavy based frying pan. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook for 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 ... [... more]
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Asian peanut dip
Place all of the ingredients in a food processor and process until smooth and creamy, stopping once or twice to scrape down the sides of the work bowl. The dip will keep, covered, in the refrigerator for up to 2 days. 1/2 cup crunchy peanut ... [... more]
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Allspice Green Beans
Heat oil in a saucepan over medium heat. Add garlic and cook until golden and soft, stirring frequently. Add beans and water, and bring to a boil. Stir in allspice, salt and pepper. Cover and simmer 15 minutes or until beans are tender. 500g ... [... more]
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Apple Barbecue Sauce
In a saucepan over medium heat, mix apple purée, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice. 375g soft . [... more]
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Apple and sprout salad
Cut the carrot into 4 cm lengths. Slice thinly lengthways, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crossways to make fan-shaped ... [... more]
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Artichokes with sun-dried tomatoes
Squeeze the juice of half a lemon into a large bowl of water. Use the other lemon half to rub the cut portions of the artichokes as you work. Trim the artichokes with a stainless-steel knife, cut into quarters and cut away the chokes. Squeeze any ... [... more]
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