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.

1 packet milk chocolate buttons
250g dark chocolate
¾ block Turkish delight chocolate broken into squares
3 x 50g Cherry Ripe bars, chopped
2 x Turkish delight bars, chopped
¾ large bag marshmallows
½ bag baking marshmallows (found in baking isle at supermarket)
1 scoop unsalted nuts of your choice (pistachio, cashews, roasted peanuts etc.)
Line a 18 x 28cm tray with baking paper.
Melt buttons and dark chocolate on low heat until smooth and runny.
Mix Cherry Ripes, both Turkish Delights, both marshmallows and nuts into large bowl.
Once chocolate has melted, mix quickly with other ingredients.
Pour into prepared tray and place into fridge for approximately 20 minutes or until almost set.
Remove from fridge and cut into desired pieces then return to fridge to set.

A delicious pavlova and cheesecake all in one. Allow for pavlova to cool overnight in the oven and for the finished dish to set overnight in the fridge.

4 egg whites at room temperature
1 cup caster sugar
1 teaspoon cornflour
½ teaspoon lemon juice
1 teaspoon vanilla extract
Whipped cream, strawberries, mixed berries to decorate
Filling
300 ml cream
2 teaspoons gelatine
500 g cream cheese at room temperature
¾ cup caster sugar
170 g tinned passionfruit pulp
Remove the base from a 24cm (9 inch) springform tin. Put the base away as you don’t need it.
Line a flat oven tray with baking paper. Choose a tray that fits in the fridge as the cheeselova will need to stay on it until it has set completely.
Place the (baseless) spring form pan on top of the tray and line the spring form pan with a circle of baking paper coming up a few centimetres above the edge.
Whip egg whites until soft peaks form. With the beaters running, add caster sugar one spoonful at a time, beating well in between each addition. This will take some time but is important for the finished result.
Add the cornflour in with the last spoonful of sugar.
Continue mixing for 5-10 minutes until the sugar has dissolved completely.
Add lemon juice and vanilla and continue mixing for another minute.
Spoon into prepared tin (the meringue will be sitting directly on the lined tray), smoothing down the top evenly.
Place in the oven and bake for 1½ hours. Without removing pavlova turn off oven and allow to cool overnight.
Next day beat cream until thick. Set aside.
Dissolve gelatine in ¼ cup boiling water. Set aside.
Whip together cream cheese with caster sugar until smooth. Add dissolved gelatine and passionfruit and beat well.
Fold through whipped cream.
Spoon filling into tin on top of pavlova base, pushing it right to the edges and smoothing out evenly on top. Refrigerate overnight to completely set.
Just prior to serving, remove from fridge. Tilt tin and carefully remove paper from base, then place on serving platter.
Unlock spring and carefully remove tin - you may need to first slide a knife around between tin and paper to unstick it. Pull off paper.
Spread extra whipped cream on top (you can cover the sides if you want to hide imperfections) and top with fruit and serve.

200g milk chocolate, chopped
200g dark chocolate, chopped
395g can sweetened condensed milk
250g Maltesers
Combine the milk chocolate, dark chocolate and condensed milk in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Heat, stirring occasionally, for 5 minutes or until the chocolate has melted and the mixture is smooth.
Grease a square 19cm cake pan and line with baking paper, allowing 2 opposite sides to overhang.
Reserve about 15 Maltesers and spread the rest in the prepared pan. Pour the chocolate mixture over the Maltesers.
Top with reserved Maltesers. Place in the fridge for 2 hours or until set. Use the baking paper to lift the slice from the pan. Cut slice into squares to serve.

35g salted butter
2 leeks sliced
1 onion medium finely chopped
2 garlic cloves crushed
600g potatoes peeled chopped
3 cups chicken stock
375ml Carnation Light & Creamy Evaporated Milk
salt and pepper to taste

Melt the butter and saute leeks, onion and garlic for 5-10 minutes.
Add potatoes and cook for an extra 5 minutes.
Add stock and simmer uncovered until potatoes are tender.
Puree mixture.
Return to heat and add evaporated milk, salt and pepper.
Bring to the boil and then serve.