Baked cauliflower and cheese

Ingredients

2 cauliflowers, cut into florets and steamed until just tender
3 tablespoons flour
3 tablespoons butter
2 cups milk
1½ cups grated cheddar cheese
salt and pepper to taste
breadcrumbs to sprinkle on top

Method

Preheat oven to 180º.

Place cauliflower into an ovenproof dish.

Place gravy flour, butter and milk in a pot and bring to the boil. Stir for 10 minutes, or until sauce thickens. Add cheese and stir until smooth. Season with salt and pepper.

Pour over cauliflower. Sprinkle with breadcrumbs and bake for 2—30 minutes, or until top is golden.

 

Brown rice salad with sunflower seeds and a honey soy dressing

Ingredients

3 cups cooked brown rice
4 spring onions, finely chopped
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
2 stalks celery, finely chopped
2 tablespoons chopped parsley
1 cup sunflower seeds
1 cup sunflower seeds toasted in a little oil

dressing:
1/3 cup oil
1/3 cup soy sauce
2 heaped tablespoons honey
¼ cup lemon juice
1 small clove garlic, crushed

Method

Mix all salad ingredients in a bowl.

Whisk dressing ingredients and pour over salad.

Garnish with toasted sunflower seeds

 

Crunchy garden salad with the best ever salad dressing

Ingredients

1 portion of salad greens
1 avocado, diced
2 tomatoes, chopped
2 cucumbers, chopped
2 red peppers, chopped
2 carrots, peeled and finely chopped
2 corn cobs, cooked and kernels removed
3 eggs, hard boiled and grated (to garnish)

dressing:
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
½ teaspoon balsamic vinegar
1 tablespoon maple syrup
¼ cup soy or whole egg mayonnaise
1 teaspoon tamari
coarse-ground black pepper, to taste
½ teaspoon sea salt
½ teaspoon mustard powder
1 clove garlic, crushed

Method

Place all salad ingredients in a bowl.

Whisk dressing ingredients together.

Just before serving pour dressing over salad and toss well. Top with grated egg.

 

Mini potato bourakas

Ingredients

4 sheets puff pastry, defrosted
2 teaspoons olive oil
1 onion, finely chopped
3 potatoes peeled and boiled
2 tablespoons sour cream
Salt and pepper to taste
Milk for brushing
Sesame seeds

Method

Preheat oven to 200.

Heat olive oil in a pan and fry onion until glassy.

Mash potato with sour cream and add onion. Mix and season with salt and pepper.
Cut circles out of puff pasrty.

Place a teaspoon of potato mixture in the centre of each circle.

Fold circles in half and pinch together sides to seal. Brush with milk and sprinkle with sesame seeds.
Bake for 10-15 minutes until golden.

 

Golden Crunch Anzac biscuits

Ingredients

125g soft butter
¾ cup brown sugar
½ cup flour
1 cup rolled oats
½ cup desiccated coconut
¼ teaspoon salt
few drops vanilla extract
¼ teaspoon bicarbonate of soda
1½ tablespoons hot water

Method

Preheat oven to 180°.

In a mixing bowl, cream butter and sugar. Add flour, rolled oats, coconut, salt and vanilla. Mix well.

In a cup, dissolve bicarbonate of soda in hot water. Add to biscuit mixture and mix well.

Line a baking tray with baking paper.

Place heaped teaspoons of mixture onto baking tray and flatten slightly with the back of a spoon. Allow room for spreading.

Bake for 10 minutes, or until golden. Allow to cool and crisp on a wire rack.