Green beans simmered in turmeric and spices

Ingredients

500g green beans
2 teaspoons extra virgin olive oil
1 medium onion, finely chopped
2 small cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
¼ teaspoon black pepper
2 tablespoons soy sauce
3 tablespoons water

Method

Top and tail beans. Cut into thirds.
Heat oil in a pot. Add onion and garlic and cook until glassy.
Add beans and stir-fry for 1minute. Add seasonings, mix and cook for a further minute.
Combine soy and water. Add to pot. Cover and cook on medium heat, until beans are soft, stirring occasionally.

Green Rice

Ingredients

2 tablespoons olive oil
100g butter
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves)
4 spring onions, finely chopped
Handful green beans chopped into small pieces
4 cloves garlic, chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Chopped parsley to garnish
Method

Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens. Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated. Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes. Once all liquid has evaporated stir in a knob of butter and leave lid on for 5 minutes before serving. Season with salt and pepper. Garnish with chopped parsley.

Nivik – Middle eastern chickpeas and spinach

Ingredients

¼ cup olive oil
3 onions, finely chopped
1 teaspoon cumin powder
½ cup tomato paste
1 teaspoon sugar
Salt and pepper to taste
2 x 425g can chickpeas, drained and rinsed
2 bunches spinach, washed and roughly chopped

Method

Heat oil in a pan and cook onions until glassy. Add cumin, tomato paste, sugar, salt and pepper. Stir over a medium heat for 5 minutes. Add chickpeas and spinach. Reduce heat, cover and simmer for 20 minutes, stirring occasionally

Asian coleslaw

Ingredients

½ wombok shredded finely
¼ purple cabbage, shredded finely
3 spring onions, finely chopped
2 carrots, peeled and grated
Fried noodles to garnish

dressing:
½ cup light olive oil
¼ cup white vinegar
¼ cup castor sugar
2 tablespoons soy sauce
2 teaspoons sesame oil
Method

Mix wombok, purple cabbage, carrot and spring onions in a bowl. Whisk dressing ingredients and pour over salad. Garnish with fried noodles.

Chocolate and beetroot muffins

Ingredients

1 large beetroot, peeled and grated (about 200g beetroot grated)
11/2 cups self raising flour
1 teaspoon baking powder
½ cup cocoa
150g butter, melted
1 egg, lightly beaten
1 cup sugar
1 cup chocolate chips
1 cup milk

Method

Preheat oven to 180. In a bowl combine flour, baking powder, cocoa and sugar. Mix. Add beetroot, egg, milk, butter and chocolate chips. Gently combine together with a fork. Fill patty pans with mixture. Bake for 20 minutes or until cooked.