1. Lime and Ginger Cheesecake 2.

Tomato Rice

Ingredients Ingredients
12 servings 1-2 cups cooked rice
Base 2-3 tomatoes, chopped
66 g Melted butter 1-2 tbsp. oil
1 pck ginger Biscuits 1 tsp. mustard seeds
Top pinch asafoetida (hing)
1/2 pint Whipping Cream 1 tsp. urad dal (split black gram)
5 tbls caster sugar 1 tbsp. chana dal (Bengal gram)
300 g mascarpone or Philadelphia cream cheese 1 onion, chopped
5 medium sized limes 2-3 garlic cloves, chopped
1 " ginger, chopped
Steps 2 fresh chilies, chopped
Get a 24inch cake tin and grease the bottom and to taste salt
lime the edge with wax paper. 1 sprig curry leavess
1/2 tsp. turmeric powder
Crush the Biscuits until you have very fine 1 tsp. sambar powder (opt)
crumbs. I use a blender just because it’s faster 1 tsp. coriander leaves, chopped (opt)
and less messy!
Steps
For the top, squeeze the juice of 5 limes, remove Heat oil & temper with mustard seeds. Saute for
any pips and then put aside for later along with a few seconds. Add the asafoetida, urad dal &
some of the skin chana dal & saute till it changes colour. Then add
onion, ginger, garlic, fresh chilies & curry leaves.
Whisk up the whipping cream until thick Fry till light brown.

Add to the cream the mascarpone cheese, sugar Add the tomatoes and turmeric powder. Saute
and the lime and whisk until all is mixed till it is mashed up. Add the rice, salt and sambar
together powder. Saute for 2-3 minutes.

Remove the tin from the fridge and spoon over Serve, garnished with coriander leaves.
the mixture.

Smooth out the top

Great over some lime zest and squeeze it a little

for the speckled effect.
 3. Cauliflower Cheese Burgers In A Tomato 4. Bacon and chive stuffed celery sticks
And Spinach Sauce
Ingredients
Ingredients 1 pkg cream cheese softened
4 servings 5 strips turkey bacon cooked crispy
1 cup cooked bulgar wheat 4 tbsp chives chopped
4 large sized cauliflower florets, grated 1 bunch celery
2 spring/green/salad onions, sliced 1/2 tsp garlic powder
1 cup shredded mature cheese Paprika
Salt and pepper
Seasonings of your choice (eg cayenne, cumin, Steps
coriander etc) Cut softened cream cheese into cubes and put in
A few sprigs of parsley, finely chopped mixing bowl
1 egg
6 medium sized tomatoes, skinned and chopped Add chopped chives and garlic powder
1 handful spinach
1-2 garlic cloves, minced Chop cooked bacon into bits
1 teaspoon Dijon mustard
1/2 teaspoon chilli powder Add bacon to cream cheese mixture and combine
1 teaspoon tomato puree everything well

Steps Cut celery into about 2 inch pieces

40 mins inc pre
Add the first 7 ingredients to a bowl and mix Fill in with cream cheese mixture
well. Beat the egg and combine with the mixture.
Sprinkle with paprika on top.
Divide the mixture into 4 burger sized portions
(or 8 smaller portions if preferred) and bake in a Serve and enjoy!
375° oven for 25-30 minutes until the burgers
start browning on the top. Optional: 5 minutes
before the end, add a pinch of grated cheese to
each burger so that it melts over the top.

While the burgers are cooking, make the tomato

sauce: heat the tomatoes in a pan, then add the
garlic, Dijon mustard, chilli powder and tomato
puree. Bring to a boil, then reduce heat. Add the
spinach and cook until wilted. Let cool slightly,
then coarsely blend using an immersion blender.
Season with salt and pepper to taste.
 5. Sweet Onion and Cheddar Pie 6. Stuffed acorn squash

Ingredients Ingredients
8 servings 2 servings
1 1/2 cups crushed ritz crackers 1 acorn squash
2-3 sweet onions 1/4 cup quinoa rinsed and drained
4-5 strips bacon 1/2 cup vegetable broth
2/3 stick butter melted(for crust) 2 tsp olive oil
2 tbsp butter(to cook onions) 1/4 cup sliced green onions
1 cup cheddar 1 tsp chopped garlic
2 eggs 1/4 cup dried cranberries
3/4 cup milk 1/4 cup chopped pecans
3/4 tsp salt 1/4 cup cannellini beans drained and rinsed
Dash pepper 1/2 tsp grated orange peel
1/4 tsp paprika 1 tbs fresh chopped parsley

Steps Steps
30 min Preheat oven to 375° Spray baking pan with
Mix ritz crumbs and melted butter and press into cooking spray. Cut squash in half, remove seeds.
a 8" pie pan Slice the bottom of each half so squash will sit
flat. Place squash cut sides down in pan, bake 30
In a large pan cook bacon. minutes.

Remove bacon and cook onion in the same pan
with butter until transparent.
Stir in crumbled bacon and pour into pie pan
over ritz crust.
Mix eggs, milk, salt, and pepper together and
pour over onions. Sprinkle with cheese, and
paprika.
Bake at 350° for 30 min.
Serve hot.
Meanwhile in a saucepan heat vegetable broth to
boiling. Add quinoa, reduce heat, cover with lid
and simmer 15 minutes.
In a skillet over medium heat cook onions and
garlic for 5 minutes, stirring occasionally.
Remove from heat, add all remaining ingredients
except parsley and stir well.
Remove squash from oven, turn squash cut sides
up. Divide the mixture evenly and stuff the
squash pressing down and form a slight mound
over top. Cover loosely with foil. Bake 20-30
minutes until squash is tender and filling is
heated through. Sprinkle with parsley and serve.
7. Summer Fresh Corn Chowder (with Bacon)
Ingredients
1/2 lb bacon, diced
1 medium onion, diced small
2 celery, diced small
1 large carrot, diced small
6 ears fresh corn
3 cups reserved "corn water" -stock
2 cloves garlic, minced
1.5 cups light cream (or half and half works)
to taste Salt and pepper
2 sprigs fresh thyme
1 tbs corn starch made into slurry with about
Steps
In a pot, boil ears of corn in water. Once cooked,
reserve 3 cups of the water and cut the corn off
the cobs and seg aside
In the same pot(now that you've dumped
everything out) crisp your bacon and set aside to
drain.
In the SAME pot (1 pot wonder, here) saute your
onion, garlic, potatoes, celery, carrots until the
onions are translucent and veggies are
glistening.
Add your thyme and salt and pepper to taste and
now stir in your corn.
Pour in your reserved corn water. Bring
everything to a boil, then reduce heat to
medium/low.
Once potatoes are cooked through and veggies
are soft, SLOWLY stir in your cream. Then stir in
your cornstarch slurry.
8. Pumpkin Pie Overnight Oats
Ingredients
2 servings
1 cup old fashioned rolled oats
1/2 cup milk of choice
1/2 cup yogurt of choice
1/2 cup pumpkin puree
2 tbsp. maple syrup
2 tsp. chia seeds (optional)
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
Toppings of choice (optional)
Steps
In a large bowl, whisk together the milk,
pumpkin puree, yogurt, maple syrup, pumpkin
pie spice and vanilla extract until smooth. Then
stir in the oats and chia seeds.
Divide the mixture into two airtight containers,
such as pint sized mason jars. Place the lids on
and store them in the fridge overnight (or for at
least 5 hours).
That's it! Add any toppings you'd like when you
go to eat. My favorite toppings for this flavor are
toasted pecans, pepitas and hemp seeds. The
oats will be thick, so if you'd like it thinner, add a
splash of milk. These will last 3-4 days in the
fridge.
9. Whole baked fish with fragrant chilli
onion oil

Ingredients
1 kg whole fish cleaned and scaled
1 whole eshollot onion sliced
1 large red chilli sliced
1 clove garlic crushed
1/2 cup green part spring onion sliced
1/4 cup vegetable oil
1 Lemon
Salt
Pepper

Steps
Pre-heat oven 180C, and prepare fish by massage
some oil and a healthy sprinkling of salt and
pepper. Put on baking tray into oven to bake 10-
15 mins depending on size and thickness of fish.
Just check to see if the thickest part of fish is
cooked through. Once cooked, Take out and
allow to rest.

In very hot fry pan with vegetables oil, carefully

place in all aromatic vegetables being careful not
to splash hot oil on yourself. Cook for only 10-20
seconds till golden brown and pour over fish.

Finish off with lemon zest and lemon juice, and

more salt and pepper.