Yummy tuna, dill and pickle dip


1 x 425 can tuna in oil, drained
1 egg, hard-boiled and mashed
¼ cup whole-egg mayonnaise
1 tablespoon finely chopped dill
1 spring onion, finely chopped
4 pickled cucumbers, diced
salt and pepper to taste


In a bowl, combine  all ingredients and mix well.
Season with salt and pepper.
Mix well.

egg and spring onion dip


6 eggs, hard boiled and mashed
2 heaped tablespoons whole-egg mayonnaise
1 spring onion, finely chopped
salt and pepper to taste


Place all ingredients in a bowl and gently mix until well combined.

Homemade Hummus


2 x 400g can chickpeas, rinsed and drained
2 small cloves  garlic
500g tahini paste
½ cup lemon juice (approx 4 lemons)
100ml cold water
2 teaspoons salt

Place all of the above ingredients into a food processor and blend until smooth.  Add more water if mixture is too thick.

Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.

Homemade pasta with zucchini, chilli and lemon


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

2 tablespoons olive oil
100 butter
3 cloves garlic, crushed
1 onion, finely chopped
¼ teaspoon chilli flakes
1 very large zucchini, chopped (equivalent to 4 normal)
1 veggie stock cube dissolved in 2 tablespoons hot water
Zest of 1 lemon
Juice of 1 lemon
Oregano, basil, parsley  (any herbs from garden)
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, garlic, chilli flakes and onion in a large saucepan and sauté for a few minutes. Add zucchini, stock, lemon and herbs and sauté until cooked. Pour over pasta and mix until well combined. Serve straight away.

Poppyseed speckled hamentashen


2 cups flour
11/2 teaspoons baking powder
100 g butter (softened)
3/4 cup sugar
¼ teaspoon salt
2 tablespoons orange juice
1 egg
1 tablespoon poppy seeds


Preheat oven to 180.
Combine all ingredients in a food processor and mix to form a ball.
Roll out dough to 5mm. Use a glass or cup to cut out circles.

Place a half a teaspoon of jam in the middle of the circle of dough, then pinch each corner to form a triangle around the filling.
Brush the hamantashen with egg white and place on a lined baking tray
Bake for 12-15 minutes until a light golden brown and allow to cool on wire racks.

quick avocado dip


1 egg, hard boiled and mashed
2 ripe avocados
2 tablespoons whole-egg mayonnaise
squeeze of lemon juice (about 1 teaspoon)
salt and pepper, to taste


Place all ingredients in a bowl.  Mash until well combined.  Season with salt and pepper.

If you prefer a smooth dip, place all ingredients in a bowl and use a hand held blender.

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.

Spanakopita – spinach pie


2 large bunches spinach, roughly chopped
4 spring onions, finely chopped
200g feta cheese
200g ricotta cheese
3 tablespoons grated parmesan cheese
4 eggs, lightly beaten
3 tablespoons chopped parsley
12 sheets filo pastry
Olive oil spray
Toasted sesame seeds to garnish


Preheat oven to 180.

In a large mixing bowl combine silverbeet,spring onions, feta, ricotta, parmesan, eggs and parsley. Mix well.

Cover filo pastry with a clean, damp tea towel. Spray an ovenproof dish and lay down the first sheet of filo. Lay down 4 more sheets, spraying in between each layer.

Pile the spinach mixture on top of the filo and spread evenly. Layer 5 more sheets of sprayed filo over the mixture. Tuck in the edges and sprinkle with sesame seeds. Bake for 30 minutes, until top is crisp and golden.

Allow to rest for 10 minutes. Cut into squares and serve.

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.