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.

Crunchy pita chips

Ingredients
1 packet pita pockets
olive oil spray/olive oil
Herbamare

Method
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.

Homemade pasta with spinach, basil and fresh tomatoes

Ingredients
Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
Sauce:
2 tablespoons olive oil
100-150g butter
3 cloves garlic, crushed
2 big bunches chopped silverbeet/spinach
basil (any herbs from garden)
Chopped fresh tomatoes
1 x can chopped tomatoes
Grated parmesan to sprinkle

Method
Bring a large pot of water to the boil ready for the pasta.
pasta dough:
Combine the salt and flour in a food processor. With the motor running add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap it in glad wrap and leave to rest for an hour. Divide the dough into 6 pieces. Pass it through each setting 2 times until you get to number 3. Once at number 3 lay onto a tray until all the pieces have passed through the machine. Pass all the pasta through the machine on the pasta cutter and lay onto a tray. Once all pasta has been cut it is ready to cook.Place pasta in boiling water and simmer for 4-5 minutes until aldente.
sauce:
Place olive oil, butter and garlic in a large saucepan and sauté for a few minutes. Add all the greens and herbs and stir for a few minutes until wilted. Add in the chopped tomatoes and stir for a few minutes. Pour over pasta and mix until well combined. Serve straight away.

greek salad with haloumi cheese

Ingredients
1 Spanish onion, finely sliced
½ cup extra virgin olive oil
2 teaspoons oregano
2 tablespoons red wine vinegar
180g haloumi cheese, cubed
1 cos lettuce, shredded
1 punnet cherry tomatoes, quartered
1 red pepper, sliced
2 Lebanese cucumbers, sliced
20 kalamatta olives
3 tablespoons dill, finely chopped
juice of half a lemon
salt and pepper to taste
olive oil spray

Method
Combine onion, olive oil, oregano and vinegar in a small bowl and allow to marinate 20 minutes.for 20 minutes.Cut haloumi cheese into strips (about 2cm thick). Spray a pan with olive oil. Cook cheese until golden brown on both sides and set aside.
Combine all salad ingredients in a large bowl. Add onion (together with its marinade). Squeeze over lemon juice and season with salt and pepper. Add haloumi and toss well.

Potato and spinach frittata

Ingredients
9 eggs
1/3 cup milk
6 small potatoes, diced
2 tablespoons olive oil
2 large leaves silverbeet, sliced finely
2 spring onions, sliced finely
2 cloves garlic, crushed
Salt and pepper to taste
11/2 cup grated cheese

Method
Heat olive oil in a frying pan. Cook potatoes for 5-10 minutes or until tender. Add silverbeet, spring onions and garlic. Cook until wilted.In a bowl beat egg with milk and season with salt and pepper. Pour over the veggies and sprinkle with grated cheese.Reduce heat to low, cover and cook for 5 minutes until nearly set.Place under grill for a few minutes until top is golden brown. Cut into pieces and serve.

oatbran, coconut and chocolate chip muffins

Ingredients

3/4 cup bran
1/2 cup rolled oats
1/2cup coconut
1 1/4 cups plain flour, sifted
1/2 cup sugar
1 teaspoon bicarbonate of soda
2 medium sized ripe bananas
3/4 cup vegetable oil
1 egg
3/4 cup milk
1cup chocolate chips
shredded coconut to garnish
canola oil spray

Method

Preheat oven to 180°.
Combine bran, oats, coconut, flour, sugar and bicarbonate soda in a large bowl.In another mixing bowl, mash bananas.Add oil,egg and milk.Mix well.Pour wet mixture into dry mixture and fold with a metal fork until just combined. Add chocolate chips and mix.Spray a muffin tin with oil and fill with mixture. Sprinkle with shredded coconut.Bake for 10-12 minutes.Cool slightly in muffin tin and then transfer muffins to a wire rack.