Cool Enough

Strawberry Yogurt Crunch

Heat a non-stick frying pan over medium heat and add the raw nuts and seeds. Dry-fry them for 1-2 minutes, stirring
From Nestlé

Tomato, Corn and Chilli Chicken Soup - LYNDEY MILAN, AWW

A purchased barbecued chicken can be substituted for the chicken breasts; discard skin, excess fat and all bones before
From Australian Womens Weekly

Baba ghannouj (smoked eggplant puree)

Char grill eggplants over a direct flame until skin has blackened. Set aside in a bowl covered with plastic wrap until
From Australian Womens Weekly

Pad Thai

Heat 1 tablespoon of the oil in a wok. Pour in eggs. Cook for 30 seconds. Remove and, when cool enough to handle- slice.
From Australian Womens Weekly

Fish And Chips

Microwave or boil the potato until cooked. Stand until cool enough to handle. Cut into chunky fingers. Heat the oil in
From Australian Womens Weekly

Pad Si-iew (Stir-fried beef with noodles)

Heat 1 tablespoon of peanut oil in a wok. Add eggs and swirl to coat the bottom of the wok. Cook for 30 seconds and
From Australian Womens Weekly

Potato Rosti

Place potatoes in a large saucepan of cold water. Bring to a boil. Boil 5 minutes; drain. When potatoes are cool enough
From Australian Womens Weekly

Aubergine Lemon Dip with Tahini

Pierce the skin of the aubergine, and bake in the oven at 200*C, 400*F or Gas Mark 6 for 50-60 minutes, or until the
From International Vegetarian Union

Eggplant Bharta (Pakistani)

Prick the eggplant in several places and then microwave until soft and pulpy. 1 tomato chopped, or 1 tbsp tomato paste
From International Vegetarian Union

Gnochi (Potato Dumplings)

When they are cool enough (but still warm) to handle, peel and run them through a ricer or mash with a potato masher
From International Vegetarian Union

Peanut Chutney

Small lime sized tamarind ball soaked in warm water for 5 minutes or 3/4 Dry roast the peanuts till dark brown and
From International Vegetarian Union