Tomato and couscous soup with smoked paprika


1 tablespoon olive oil
1 large onion, finely chopped
1 large carrot, shredded
2 teaspoons cumin
2 teaspoons smoked paprika
2 cans chopped tomatoes
8 cups veggie stock (8 cups water plus 3 cubes)
125g Israeli couscous
2 teaspoons sugar
Salt and pepper to taste
1 small bunch parsley, chopped


Heat olive oil in a large saucepan. Add onion and carrot and cook on a low heat until onion is glassy. Add cumin and smoked paprika and cook for a few minutes.

Add tomatoes and stock and simmer uncovered for 20 minutes.

Add couscous. Add sugar and season with salt and pepper.

Stir through parsley and serve.

No fuss pumpkin risotto


½ butternut, steamed and mashed
2 tablespoons butter
1 tablespoon olive oil
2 onions, finely chopped
500g aborio rice
5 cups veggie stock
¼ cup grated parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste


Heat oil and butter in a heavy based pot. Add onions and cook until glassy. Add rice and stir for 2 minutes.

Add stock and pumpkin. Bring to the boil. Reduce heat, cover and cook for 20 minutes, stirring occasionally.

Remove from heat and stir through parmesan and parsley.

Season with salt and pepper.

Roasted potatoes and Jerusalem artichokes with homemade herb mayo


1 kg potatoes scrubbed and cut into bite sized pieces
500g  Jerusalem artichokes peeled and cut into bite sized pieces
¼ cup olive oil
salt and pepper to taste
3 sprigs rosemary


3 egg yolks (room temp)
2 teaspoons Dijon mustard
300ml sunflower oil
½ lemon, juiced
1 teaspoon honey
Salt and pepper to taste
Chopped herbs(parsley, chives,tarragon)


Preheat oven to 200.

Combine all vegies in large ovenproof dish.  Add oil and toss well to coat. Season liberally with salt and pepper. Toss again.

Loosely cover with foil and bake for 10 minutes.  Remove foil and toss gently. Bake for another 20 minutes or until vegies are crunchy.


Combine egg yolkes and mustard into the food processor. Pulse for 30 seconds. SLOWLY add oil in a slow steady stream. Add  honey, lemon juice, salt and pepper. Pulse briefly.  Adjust seasoning and serve in small bowls with potatoes.

Green beans simmered in turmeric and spices


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


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.

Choc chip cookies


125g butter
½ cup white sugar
¾ cup brown sugar
2 eggs. Lightly beaten
13/4 cup self raising flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 cups choc chips


Preheat oven to 180.

Cream butter and sugar.

Add all other ingredients except choc chips and mix well.

Add choc chips and mix.

Roll into walnut sized balls and place on a tray lined with baking paper. Be careful not yo put too close as they spread a lot. (12 per tray is good).

Bake  for 10-12 minutes until lightly golden.

Cool on  a wire rack.