2 cups cooked cold rice
½ cup mushroom soup
1 egg
185gm can tuna
¼ cup cheese
¼ cup milk
½ cup mushroom soup extra or balance of can
crushed cornflakes or dry breadcrumbs
pepper and salt

Blend together tuna, rice, eggs, cheese & soup.
Make into patties and roll in cornflakes or breadcrumbs.
Chill.
Cook in shallow frying pan.
Blend in remaining soup with milk.
Heat, pour over cooked patties to serve.

2½ cups unsweetened almond milk
1 small brown onion, roughly chopped
1 garlic clove, sliced
1 dried bay leaf
1 teaspoon black peppercorns
2 sprigs fresh thyme
1 tablespoon cornflour
2/3 cup dairy free shredded cheese
1.25kg desiree potatoes thinly sliced
Preheat oven to 200C/180C fan-forced.
Grease a baking dish.
Place milk, onion, garlic, bay leaf, peppercorns and thyme in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Set aside for 10 minutes.
Strain milk mixture through a fine sieve into a large heatproof jug. Discard solids.
Place cornflour in a small bowl. Add ¼ cup milk mixture. Stir until smooth.
Combine remaining milk mixture and cornflour mixture in a saucepan.
Place over medium heat and cook stirring constantly for 5 minutes or until mixture boils and thickens slightly.
Remove from heat and stir in 1/3 cup cheese.
Arrange potato slices, upright, in prepared pan. Gradually drizzle milk mixture over potato, gently tapping the dish on the bench to help distribute it evenly. Season with salt and pepper.
Arrange remaining cheese in between potato slices.
Cover with baking paper, then foil. Bake for 40 minutes.
Uncover and bake for a further 30 minutes or until golden.
Stand for 10 minutes.

3 egg whites
Pinch salt
¾ cup sugar
2/3 cup blanched almonds or any other nut finely chopped
5 cups cornflakes
Heat oven to 150°C.
Beat eggs whites and salt until stiff.
Slowly add bare ¾ cups sugar to egg whites and beat until sugar is dissolved.
Fold in nuts and cornflakes.
Place small teaspoons on greased lined with baking paper.
Bake around 35 minutes until dry but not brown (must not be sticky).
Turn off oven and leave meringues to cool.

400g can artichoke hearts, drained
2 cloves garlic, roughly chopped
1 tablespoon fresh lemon juice
80ml (1/3 cup) olive oil
Salt and freshly ground pepper
¼ cup fresh continental parsley leaves, finely chopped
Crusty Italian style bread sliced in 2cm thick clices
1 large clove garlic, halved lengthways
Place artichokes, garlic and lemon juice in food processor and process until well chopped with a little texture.
With motor still running, add half the oil and process until combined.
Taste and season with salt and pepper.
Transfer to a serving bowl and stir in parsley.
Preheat grill on med high and toast bread slices for 1—2 minutes on each side or until golden.
Rub one side of each slice of toast with the garlic.
Place on serving plates and drizzle with the remaining oil.
Serve immediately with the artichoke puree.

4 sweet potatoes
1 whole bulb garlic
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 heaped teaspoon Cajun spice
sea salt and freshly ground black pepper
200ml Greek yoghurt
4 finely sliced spring onions
½ tablespoon of extra virgin olive oil
Preheat oven to 180°C.
Scrub the sweet potatoes clean and cut into 3cm rounds.
Mix together olive oil, red wine vinegar, Cajun spice, a pinch of sea salt and the black pepper.
Toss whole unpeeled garlic and sliced sweet potatoes in mixture and place in a flat layer on a roasting tray and roast for 1 hour or until soft and caramelized.
Remove from oven and squeeze roasted garlic out of the skins into the yoghurt, mash together. Taste and season with salt and pepper.
Spoon the yoghurt across a plate or platter, stack the sweet potato on top, drizzle with the olive oil and sprinkle with spring onions.
Can be eaten hot or cold.

baby carrots
2 tablespoons olive oil
2 tablespoons balsamic vinegar
5 cloves garlic, minced
1 teaspoon dried thyme
Sea salt and freshly ground black pepper to taste
Preheat oven to 180°C.
Lightly oil a baking tray or spray with cooking spray.
Mix olive oil, balsamic vinegar, garlic, thyme, and salt and pepper in a bowl and gently toss carrots in mixture.
Place carrots in a single layer onto the prepared baking tray.
Place into oven and bake for 35-40 minutes, or until tender.

1 onion diced
Mixture of diced sweet potatoes, carrots, zucchini, parsnip (optional), mushrooms or whatever vegetables you have
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1 tablespoon dill
1 tablespoon fresh chopped parsley
2 tablespoons Vegeta Gourmet powdered stock or to taste
1 tablespoon lemon juice
1-2 tablespoons oil
6 cups bone broth or broth of your choice
Heat a large soup pan over medium heat, add the oil and onion and sauté until translucent but not burned. About 5 minutes.
Add the rest of the vegetables, herbs and spices and cook for 2 more minutes.
Add broth and bring to a boil.
Reduce heat to low and let cook for 30-45 minutes.
Finish with lemon juice.
Can be stored in airtight container in the refrigerator for up to a week.

For a vegetarian option omit the chicken

2 medium Eggplants sliced lengthways into ½ inch strips
Moroccan spice
2 tablespoons chopped fresh basil
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
750g chicken breasts
Salt & Pepper
Sauce
1 tablespoon extra virgin olive oil
1 small onion diced
400g can diced tomatoes
¼ cup water
1 tablespoon chopped fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste

Heat oven to 200°C.
In a medium bowl, combine 2 tablespoons of olive oil, 2 teaspoons minced garlic, and 2 tablespoons of chopped fresh basil.
Slice chicken breasts horizontally to even ½ inch cutlets or place them between two pieces of plastic wrap and use a meat pounder to pound them to ½ inch thickness.
Sprinkle the chicken with salt and pepper. Add them to the olive oil, garlic, basil mixture.
Arrange cut eggplants on a baking trays in a single layer. Spray with olive oil spray or drizzle with olive oil and season with Moroccan spice. Flip over and repeat on other side. Roast for about 30 minutes or until cooked.
Prepare grill for high, direct heat.
In a medium saucepan, heat a tablespoon of olive oil on medium heat and saute chopped onions until soft. Add garlic and cook until just fragrant.
Add tomatoes, water, balsamic vinegar, chopped fresh basil and salt and pepper to taste. If the sauce seems too acidic add a pinch of sugar.
Bring to a simmer and lower the heat to maintain a very low simmer while you grill the chicken.
Grill the chicken cutlets until nicely browned and cooked through.
Place roasted eggplant on plate, top with chicken and tomato basil sauce.