Beetroot dip


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

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

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.

Homemade pasta with spinach, basil and fresh tomatoes

Pasta dough:
500g plain flour
3 teaspoons salt
5 eggs, lightly beaten
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

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.
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

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

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

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

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


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


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.