Indian Dhal

2 cups, red lentils
1 tablespoon oil
2 onions, finely chopped
4 cloves garlic, crushed
3 teaspoons cumin seeds
1 tablespoon turmeric
1 tablespoon garam masala
15 mushrooms, diced
2 green capsicums, diced
8 cups chicken stock

Heat oil in a large pot. Cook onions and garlic for 2 minutes. Add cumin seeds, turmeric and garam masala.
Cook until fragrant. Add mushrooms and capsicum. Cook for 2 minutes.
Add stock and lentils and cook over a medium heat for 20-30 minutes until dhal thickens.
Stir frequently to avoid sticking.

Rice pilaf with currants and herbs

3 onions, finely chopped
2 tablespoons butter
2 cups long grain white rice
6 cups prepared chicken stock
1 teaspoon turmeric
¼ cup currants
¼ cup finely chopped coriander
¼ cup finely chopped parsley

Place onions and butter in a pot and cook for 2 minutes.
Add rice, stock and turmeric and bring to the boil. Cover with lid and turn heat down to a simmer. Cook for 20-30 minutes until rice is cooked.
Add currants and herbs.
 Mix and serve.

Crunchy zucchini chips

Zucchini – ends trimmed and seeds scraped out – then cut into chips

beer batter
250g self raising flour
1 teaspoon turmeric
1 teaspoon herbamare
½ cup beer
1 cup cold water

Mix batter ingredients together until smooth.
Heat oil in a saucepan to 175.
Dip zucchini in batter and CAREFULLY lower into oil and cook 4-5 minutes until golden brown.
Drain on paper towel.

Potato curry

12 potatoes chopped into small cubes
¼ cup vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
1 teaspoon cumin
2 teaspoons turmeric
1 teaspoon coriander
1 veggie stock cube
Sprinkle of cinnamon
Salt and pepper
Water to cover
¼ cup parsley chopped

Heat oil in a pot. Add onion and garlic and cook for 2 minutes. Add spices and cook for another 2 minutes.
Add potato and stir. Cover with water. Place lid on pot and cook for 20 minutes or until all water has evaporated and potato has cooked.
Taste and adjust seasonings.
Stir through parsley.

Mini carrot muffins

11/2 cups self raising flour flour
1 cup brown sugar
1 teaspoon cinnamon
2 eggs, lightly beaten
100g butter, melted
2 carrots, grated
cinnamon sugar to sprinkle

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.
Fill mini muffin tins with mixture and bake for 10 minutes or until cooked.
Allow to cool on a wire rack. Sprinkle with icing sugar

Crunchy pita chips

1 packet pita pockets
olive oil spray/olive oil

Preheat oven to 200.
With a scissors, cut each pita pocket into 8 segments.  Pull each segment apart.
Line a baking tray with baking paper and place pita pieces, rough side up, on the tray. 
Spray with oil and sprinkle with Herbamare . Bake for 10-15 minutes, until golden and crunchy.
Place on wire rack to cool.

Greek Salad

1 cos lettuce shredded
20 cherry tomatoes, cut in half
2 cucumbers, peeled and chopped
2 green peppers, chopped
120g feta cheese, crumbled
20 olives
¼ cup olive oil
1-2 lemons, squeezed
parsley,oregano, chopped to garnish
Salt and pepper to taste

Place lettuce, tomatoes, cucumber and green pepper into a mixing bowl.
Drizzle over oil and lemon juice. Season with salt and pepper. Crumble over feta cheese.
Add olives.
Garnish with herbs.

Potato and baby spinach salad

12 medium potatoes, scrubbed and cut in half (skin on)
½ cup olive oil
1/4 cup vinegar
Handful baby spinach
3 spring onion, finely chopped
½ cup chopped parsley
Salt and pepper to taste

Cook potatoes for 10-15 minutes or until just tender.
Whilst still warm toss in olive oil and vinegar.
Add spinach, parsley and spring onion and stir gently.
Season with salt and pepper.

Homemade Hummus

2 x 400g can chickpeas, rinsed and drained
2 small cloves  garlic
½ cup tahini paste
Juice of 2 lemons
¼ cup olive oil
2 tablespoons water
Salt and pepper to taste

Place all of the above ingredients into a food processor and blend until smooth.  Add more water if mixture is too thick. Taste and add salt and pepper.

Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.

Green bean salad with a honey soy dressing

1kg green beans, trimmed
100g toasted sunflower seeds

1/3 cup olive oil
3 tablespoons honey
3  tablespoons soy sauce
1 tablespoon mustard (Dijon)

Cook beans in a pot of simmering, salted water, until just tender.  Drain and set aside.
Whisk dressing ingredients together and pour over beans.  Toss and set aside.
Heat a small pan add a little oil and toast sunflower seeds until golden.
Sprinkle over beans and serve.