Monthly Archives: October 2013

Marigold Biscuits

A recipe from Marina. Ingredients 1 oz 25 gm vegan margaine 8 oz 225 gm self-raising flour 2 Tblsp custard powder 2 Tblsp soy yoghurt 2 Tblsp olive oil or marigold oil 4 Tblsp marigold petals, washed and finely chopped … Continue reading

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Mushroom Medley

This simple but exotic dish we ate in China. The recipe was given to me verbally by our guide translating from the waiter. Ingredients 1 Kg 1 1/2 Lb mixed mushrooms, anything you can find, ie. field mushrooms, button mushrooms, … Continue reading

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Vegetable Curry

Another recipe from a student. Ingredients 225 gm 8 oz pumpkin, diced rice oil spray 3 Tblsp olive oil 400 gm 14 oz cubed tofu 1 onion, chopped 2 cloves garlic, chopped 400 gm 14 oz baby spinach leaves 1 … Continue reading

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Pumpkin, Sweet Potato and Chickpea Stew

Due to the Beyonce concert in Auckland accommodation was very scarce and I found myself in a student apartment sharing with others. A throw back to years gone by in my memory but a new recipe! Quick, nutritional, requires only … Continue reading

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Carrot, Bean Sprouts and Sesame Salad

Great as a side salad but also served in small dishes as a starter. Ingredients 1 carrot, peeled and cut into matchsticks 2 cups of bean sprouts 3 spring onions, trimmed and thinly sliced diagonally 1/2 a baby Chinese cabbage, … Continue reading

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Glazed Baby Carrots and Beans

This dish can be prepared ahead placed in a microwave steaming bag and cooked just before serving. Ingredients 2 tsp sesame seeds 1 bunch baby carrots, trim the ends to leave a little green on, peel 225 gm 8 oz … Continue reading

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