Indian Potato curry

1kg potatoes, scrubbed and cut into cubes
¼ cup vegetable oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
2 onions, chopped finely
1 tablespoon ginger, grated
2 teaspoons turmeric
1 teaspoon chilli powder
1 teaspoon salt
400ml hot water
2 teaspoons garam masala
¼ cup lemon juice
Mint/ coriander/parsley to garnish

Heat oil in a pot. Add cumin seeds and mustard seeds until mustard seeds pop. Add onion and ginger and cook for 2 minutes until soft and golden. Add turmeric, chilli powder, salt, potatoes and hot water. Simmer with lid on for 20 minutes until cooked. Sprinkle with garam masala. Garnish with herbs and serve.

Pumpkin and chickpea curry

1 tablespoon olive oil or coconut oil
1 onion, finely chopped
2 cloves garlic, chopped
3 teaspoons curry powder
1 butternut, peeled and cut into small pieces
400g can chickpeas, rinsed and drained
400g coconut milk
1 chicken stock cube
1/2 cup water
salt and pepper, to taste
garnish with parsley/corriander
Heat oil and cook onion until glassy.  Add garlic and cook for 1 minute. Add curry powder and cook for 2 minutes, until fragrant. Add butternut and chickpeas. Stir. Cook for 5 minutes. Add coconut milk, crumbled stock cube and water.  Bring to the boil. Reduce heat, cover and simmer for 15 minutes or until pumpkin is tender.  Season with salt and pepper. Garnish with herbs and serve.

Vietnamese rice paper rolls

1 packet rice paper rolls
Rice vermicelli noodles, cooked and drained well
Grated carrot
Ribbons of cucumber
Vietnamese mint
Snowpeas, cut into fine strips
Sweet chilli sauce for dipping

Fill a large bowl with warm water. Immerse 1 rice paper roll into the warm water and let it soak for a few seconds until it is soft and ready to use. Place onto a clean teatowel. Place the veggies in a row about one third of the way from the bottom. Leave a little room at both sides to seal. Fold the bottom over the filling twice and then tuck in the edges. Continue to roll until you have a firm roll. Repeat with the rest of the ingredients. Serve with soy and sweet chilli sauce.

Basil, rocket and sunflower seed pesto

1½ cups of basil leaves (well packed)
½ cup parsley leaves (well packed)
½ cup rocket leaves (well packed)
3 tablespoons sunflower seeds
1/3 cup parmesan cheese
1 large or 2 small garlic cloves, crushed
½-3/4  cup olive oil
Pinch salt

Pick off leaves of basil and  parsley and place in food processor. Add rocket.
Heat frying pan on medium heat, add sunflower seeds and cook for about 2 minutes until golden. Place all ingredients into the food processor and process until finely chopped – like a rough paste. Add oil gradually through the chute, while the motor is running until desired consistency.

Yummy chocolate macaroons

3 egg whites
180g caster sugar
180g desiccated coconut
3 tablespoons cocoa powder

Preheat oven to 150˚. Beat egg whites until stiff. Add cocoa and half the cater sugar and beat until stiff. Stir in coconut and remaining sugar with a spoon. Drop spoonfuls of mixture onto a greased baking tray and bake for 15-20 minutes.