Pumpkin Hummus

Ingredients
1 tablespoon olive oil
½ butternut cut into small chunks
3 small carrots, peeled and cut into small chunks
1 clove garlic, crushed
1 teaspoon grated ginger
¼ teaspoon ground cumin
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
1 tin chickpeas, well drained and rinsed
2 tablespoons tahini paste
Squeeze lemon juice
Salt and pepper to taste
Chopped parsley to garnish

Method
Heat oil in pot. Add garlic, ginger, and cumin. Stir until fragrant. Add pumpkin and carrot and stir for 2 minutes. Add balsamic and brown sugar. Stir.
Add enough water just to cover. Boil until veggies are soft and all liquid has evaporated (approximately 20 minutes). If all liquid has evaporated and veggies are still not soft place lid on pot and cook for a further 5 minutes.
Place mixture into food processor. Add drained chickpeas and tahini and blend until smooth.
Add lemon juice, salt and pepper. Taste and adjust seasoning.
Divide into 3 bowls. Decorate with parsley

Beetroot dip

Ingredients
4 medium beetroot, boiled (skin on) until tender
1 cloves garlic
1 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon balsamic vinegar
Squeeze lemon
1 tablespoon olive oil
Chopped parsley to garnish
1 tablespoon whole egg mayonaise
1 tablespoon chopped dill

Method
Peel and cut beetroot into chunks.
Place beetroot, garlic, salt and spices into food processor. Blend until smooth. Scrape down edges with a spatula. Add balsamic and lemon juice and whizz again.
Whilst processor is still on SLOWLY add olive oil. Scrape down edges again. Add mayonnaise and dill. Taste and season accordingly.

Silverbeet and feta savoury muffins

Ingredients
2 cups self-raising flour
1 teaspoon baking powder
150g feta, roughly crumbled
11/2 cups grated cheddar cheese
3 eggs, lightly beaten
2 large leaves silverbeet chopped (remove tough stem)
3/4 cup milk
80g butter melted
olive oil spray
sweet chilli sauce in a bowl to serve

Method
Preheat oven to 180˚.
In a bowl combine flour, baking powder, feta and grated cheese. In another bowl combine eggs, silverbeet, milk and butter.
Pour wet ingredients into dry ingredients and mix gently with a fork.
Spray muffin tins with oil.  Moisten hands with water and roll mixture into walnut sized balls. Place into mini muffin tins.
Bake for 10-12 mins or until golden brown.
makes approx 40

Oven baked pumpkin and feta frittata

Ingredients
300g pumpkin, peeled and cut into 2cm cubes
½ Spanish onion, cut into thin wedges
Herbamare to taste (available in health food section of supermarket)
100g semi sun-dried tomatoes, chopped
100g feta cheese, crumbled
2 teaspoons oil (reserved from sun-dried tomatoes)
6 eggs, lightly beaten
salt and pepper to taste
olive oil spray

Method
Preheat oven to 200º.
Line an oven tray with baking paper.  Place pumpkin and onion on tray and spray with oil.  Sprinkle with Herbamare and bake for 25 minutes, or until pumpkin is just tender.
Line an 18cm x 18cm baking tin with baking paper and spray sides with oil.  Arrange the pumpkin, onion and sun-dried tomatoes over the base of the tin and sprinkle with feta.
Drizzle with reserved oil and season with salt and pepper.
Season eggs with salt and pepper and pour into tin.  Cook for 20-25 minutes, or until frittata is golden.  Set aside in tin for 15 minutes.  Remove from tin and cut into small squares.  Serve warm or at room temperature.

Mini carrot cakes with cream cheese frosting

Ingredients
11/2 cups wholemeal flour
1 cup brown sugar
1 teaspoon cinnamon
2 eggs, lightly beaten
100g butter, melted
2 carrots, grated
Patty pans
Icing:
1 tablespoon cream cheese, softened with a fork
1 cup icing sugar, sifted
1 tablespoon lemon juice
1 teaspoon boiling water
Decorate with shredded coconut

Method
Preheat oven to 180.
In a large bowl combine flour, sugar and cinnamon.
In another bowl combine egg, butter and carrots. Pour wet mixture into dry mixture and stir to combine.
Place patty pans in muffin tins. Fill with mixture and bake for 20 minutes or until cooked.
Allow to cool on a wire rack.
Mix all icing ingredients together until smooth. Spread a dollop on each cake and sprinkle with coconut.
Makes 10

Crunchy Anzac slice

Ingredients
250g butter
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
11/2 cups flour
1 cup sugar
2 cups oats
1 cup desiccated coconut

Method
Preheat oven to 180°.
Melt butter and golden syrup in a small pot.  Remove from heat and add bicarbonate soda. In a large bowl, combine all remaining ingredients.  Add butter mixture and stir well to combine.
Line a small baking tray (23 cms x 33 cms ) with baking paper.  Press mixture into baking tray, using the back of a metal spoon.
Bake for 30 minutes.  While still warm, cut into squares and leave in tin to cool completely.
makes 24 squares