Curried eggs

15 eggs, hardboiled
2 teaspoons chutney
¼ cup mayonnaise
3/4 teaspoon curry powder
Salt and pepper to taste
Sweet paprika and chopped parsley to garnish

Peel eggs and cut in half lengthways. Remove yolks and mash with mayonnaise, chutney and curry powder. Season to taste with salt and pepper. Use a piping bag and pipe mixture back into eggs. Sprinkle with paprika and garnish with parsley.

Tomato, bocconcini and basil salad

1kg cherry tomatoes, cut in half
2 tubs baby bocconcini, drained and torn in half
¼ cup olive oil
2 tablespoons balsamic vinegar
1 cup fresh basil, torn into pieces
Salt and pepper to taste

Place all ingredients in a bowl and toss.

Tasty zucchini, carrot and potato fritters with sweet chilli sauce

2 zucchini , grated
2 potatoes, grated
2 carrots,  grated
4 eggs, lightly beaten
1 cup self raising flour
1 tablespoon parsley, chopped
oil for frying
Sweet chilli sauce to serve

Place all ingredients in a large bowl. Mix until well combined. Heat oil in a large fry pan. Place spoonfuls of mixture into oil and flatten slightly with back of spoon. Cook for 2 minutes on each side or until golden. Drain on paper towel. Serve with sweet chilli sauce.

Ratatouille served with a wet polenta

olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 eggplant, cubed
2 zucchini, cubed
1 red pepper, cut into strips
1 can chopped tomatoes
½ tub tomato paste
chilli flakes (a little)
sea salt to taste

1 cup instant polenta
4 cups water
125g butter
Salt/ pepper

Heat oil in a small pot. Add onion and garlic.  Cook until glassy. Add eggplant, zucchini and red pepper. Stir. Add chopped tomatoes, tomato paste, chilli flakes and salt. Cook uncovered for approximately 20 minutes, or until the vegetables are soft and starting to lose shape.

Put water, butter salt and pepper into a pot and bring to the boil. Remove from heat and whisk in polenta. Whisk until all lumps have gone. Return to a gentle heat and whisk/cook for another 5 minutes to thicken.

Stewed rhubarb and plums

15 firm ripe plums (halved and deseeded)
10 stalks rhubarb (leaves and brown part discarded) chopped into 3cm pieces
½ cup sugar
2 cinnamon quills
1/4 cup water

Place apples, rhubarb, sugar , cinnamon and water into a pot. Cover and simmer over a medium heat for 10-15 minutes, stirring occasionally.