Rustic Simple Vegan Cookbook Book Cover (2)

for alice, on her 21st birthday.

- 2021 -

to my darling sister,
happy freaking 21st birthday you old fart!!!
you know what that means, being able to legally drink in America, so if I could please borrow your ID that
would be very much appreciated.
just thought I'd write 21 reasons why I'm thankful for you:
I'm thankful that you know how to take photos unlike other members in our family
I'm thankful that you listen to me vent or rant on text
I'm thankful that you could help me with my calc homework even when I was giving up
I am very thankful you came back up to akl during the lockdown
I'm thankful for all of your advice
I'm thankful for your voice - go on the x factor already!
I'm thankful for the many cringe videos we made (never listening to counting stars again)
I'm thankful that we had each other when going back and forth houses
I'm thankful for our stupid fights
I'm thankful for how humble you are (although it is alright to have a gloat sometimes)
I'm thankful that we have been able to travel to so many beautiful countries together
I'm thankful for how selfless you are
I'm thankful that you introduced me to christchurch
I'm thankful for how easy you are to talk to
I'm thankful for how smart you are, motivating me to really push myself and do well in school
I'm thankful that we are very different but also very similar people
I'm thankful for how weird you are
I'm thankful for how comfortable I am around you
I'm thankful that you understand me
I'm thankful for you comforting me when I really needed it
and finally, I am thankful and proud to be your younger (not so little) sister, I always have and will look up
to you.
lots of love always,
milly xxx

last one: I'm thankful for this photo



contents:

BREAKY

from page 4

LUNCHIES

from page 16

DIN DINZ

from page 28

SHNACKS
+ SWEET TREATS

from page 50

OTHER

from page 78

BREAKY



RASPBERRY AND AVO SMOOTHIE

handful of frozen raspberries serves 1

½ frozen banana ½ an avo

almond milk to combine

finish with a spoonful of pics peanut butter + granola (see next page)

PEANUT BUTTER AND DATE SMOOTHIE

serves 1

1 frozen banana
A decent tablespoon of peanut butter
4-5 dates (more if they're small)
5 ish ice cubes
almond milk to combine
finish with granola (see next page)

6

MILLY'S FAMOUS GRANOLA

oven on 180 degrees fan bake
around a cup of oats
a cup of nuts/seeds - almonds, walnuts, pumpkins seeds, sunflower seeds
1 teaspoon of cinnamon
½ teaspoon of nutmeg
2 tablespoons of maple syrup
⅓ cup organic coconut oil, melted

→ Combine coconut oil with the granola mixture and spread across a tray lined with

baking paper and bake for 10 ish minutes then check.

free toe pic x

7



WHIPPED ICED COFFEE

(ptsd from the first lockdown)
serves 2

prep time 15 mins
2 tablespoons instant coffee
2 tablespoons sugar
2 tablespoons water
16 ounces (473 ml) milk for serving
2 teaspoons of butter or coconut oil

→ Place the instant coffee, sugar and water in a bowl. Use a whisk, hand mixer or

frother to combine. It will take about 5-15 minutes depending on the type of whisk
you use. Look for a thickened consistency that's much lighter in colour. Serve it as a
creamy topping over any milk of choice – iced or hot.

9



NADIA LIM'S BANANA PANCAKES

serves 2
1-2 ripe bananas
2 free range eggs
¼ teaspoon baking powder
1 tablespoon of flour
salt good pinch
½ teaspoon cinnamon
2 teaspoons of butter or coconut oil

→ Place bananas in a mixing bowl and use a potato masher or fork to mash very well

until smooth and there are pretty much no lumps (you should end up with about ¾
cup of mashed banana). Whisk in eggs, baking powder, flour, salt and cinnamon until

→well combined.
Melt butter or coconut oil in a large non-stick fry pan on medium heat. Swirl

→around to coat the pan well.
Spoon large spoonfuls or half ladlefuls of mixture into the fry pan and cook for
about 2 minutes on one side until set, then flip over (carefully, as they are quite
delicate) and cook on the other side for about a minute, until golden. You’ll need to

→cook in two or three batches.
To serve, divide pancakes between plates, top with fruit and drizzle over syrup or
honey.

11

NANNA'S PANCAKES

makes around 4
240ml milk
110g (½ cup) plain four
1 egg
pinch of salt
table spoon of oil to cook
brown sugar, maple syrup, lemon juice

→ Put the flour in a large bowl with a pinch of salt. Make a hole in the middle of the

flour and beat in the egg, until it is all combined. Slowly add the milk and whisk all
the time until milk is all combined and there are no lumps. Rest in fridge for 5 mins.
Heat the oil in the NON-STICK frying pan so that it is hot and then turn the
temperature down slightly and put a large spoon of batter in the middle, spread

→around.
Once cooked a few mins, flip and cook the other side. Keep warm on a plate
whilst making the others, add a drizzle of oil if required to the pan between each
one. Can double the recipe to make more!! Cut up fresh fruit, lemon etc. Serve hot
with lemon juice, brown sugar, or with fruit and berries.

12

NADIA LIM'S LEBANESE BREAKFAST WRAP
WITH HUMMUS, TOMATO, SPINACH + FETA

serves 2
prep time 5 mins
cook time 3 mis
olive oil 1½ teaspoons
free range eggs lightly beaten with a good pinch of salt
flat leaf parsley 3 or 4 tablespoons chopped
spinach leaves 1½ half cups chopped
lebanese flatbreads or wraps to medium-sized
hummus 2-3 tablespoons
tomatoes 1-2 diced
feta 30 grams
chilli flakes one quarter teaspoon optional
sumac sprinkle of optional

→ Heat olive oil in a non-stick frying pan over medium heat add beaten eggs parsley

and spinach and leave to cook for about 1 minute or at least are with a wooden
spoon or spatula to scramble the eggs and cook for one more minute or until the
eggs are cooked to your liking.

→ Briefly warm flatbreads in a preheated oven frying pan or in the microwave just

serve spread some hummus on each flat bread and top with scrambled eggs and
diced tomato crumble over feta and sprinkle over chilli flakes and sumac if using.
Wrap up and eat!

13



NADIA LIM'S BREAKFAST PITA POCKETS

serves 1
prep time 3-5 mins
cook time 2 mins
HERB, SPINACH AND EGG:
eggs 2, beaten
parsley 2-3 tablespoons chopped
cheesed 2 tablespoons grated
baby spinach handful
butter knob of
salt
black pepper freshly ground
wholemeal pita pocket 1 medium
HUEVOS RANCHEROS:
salt
black pepper, freshly ground
eggs 2, beaten
butter knob of
wholemeal pita pocket 1 medium
avocado 3 slices
tomato 1 small, sliced
tomato salsa 1½ tablespoons

→ For the herb, spinach and ham version, mix eggs with parsley, cheese and baby

spinach, and season with salt and pepper. either scramble in the microwave, or on
the stove top. for the huevos rancheros version, simply season eggs and scramble as

→below.
To scramble on the stove top, melt butter in a small frypan on medium heat and
add between eggs. use a spatula or wooden spoon to move eggs around the pan

→while they cook, 1-2 minutes.
Warm pita pocket quickly in the microwave for 15-20 seconds. Cut the top so
there is an opening and stuff with either filling.

15

LUNCHIES



RICE PAPER ROLLS

carrot
cucumber
avo
celery
bean sprouts
corn
halloumi
rice paper sheets
sesame seeds
soy sauce/ sweet chilli

→ Amount of each ingredient depends on how many people are eating, cut all veges
→in slithers like a matchstick kind of size, then put to side.

Cook up halloumi and also cut into strips, bring out rice paper sheets and place in
warm water until soft (don't leave in too long otherwise the sheets will rip), once
softened put on plate and line each sheet with the veges and halloumi, then roll and

→put to one side.
Sprinkle with sesame seeds and serve with soy sauce/sweet chilli.

18

MILLY'S BEAN SALAD THING

handful of frozen corn
tin of black beans
1/2 or 1 diced red onion
sliced pepper
avocado
feta
FOR THE SAUCE:
⅓ cup of olive oil
¼ cup lime juice
2 teaspoons of honey
1 teaspoon of chilli powder
1 teaspoon of cumin
salt and pepper to taste

→ Pretty straight forward, rinse the beans in a siv and add to a bowl, add. in rest of
→ingredients which are roughly chopped once done put to side and start on sauce.

Measure all ingredients in a measuring cup and stir thoroughly. Pour over bean
mix and serve!

19

NADIA LIM'S CURRIED CHICKPEA AND
EGG SALAD

serves 2
good quality mayonnaise 1 table tablespoon
natural unsweetened thick greek yoghurt 1 ½ tablespoons
curry powder ½ teaspoons
chickpeas ½ x 400g can, drained, rinsed
hard boiled free range egg 1, roughly chopped
celery 1 stalk, finely sliced
sultanas 1 tablespoon
peanuts 1 tablespoon roughly chopped

→ green capsicum 1/4 , diced
Combine and serve with a grind of salt and pepper

20

NADIA LIM'S PEA AND FETA FALAFEL
FRITTERS

½ a preserved lemon
1 bunch of fresh mint (30g)
1 large egg
100g feta cheese
100g frozen peas
2 heaped tablespoons self-raising flour
4 table spoons of chickpeas
olive oil

→ Remove any pips from lemon, pick half the mint leaves, then place both in a food

processor with the egg, feta, peas and flour. Add 4 tablespoons of chickpeas, then

→pulse until combined and set aside.
Drizzle olive oil in a nonstick frying pan over medium heat. Scoop heaped
teaspoons of the fritter mixture and cook for 2 minutes on each side, or until golden

→ Serve in a wrap with hummus or whatever you feel like.

21

camera shy :(

NADIA LIM'S MOZERELLA QUESADILLAS

serves 4-6

QUESADILLAS: TOMATO JALAPENO JAM:

onion 1, finely dice crushed tomatoes 1x400g can

garlic 1 clove, chopped pickled jalapenos 2-4 table teaspoons

smoked paprika 1 teaspoon brown sugar 1 teaspoon

ground cumin 1 teaspoon extra virgin oil drizzle of

tomato paste 1 tablespoon

spring onions 2, finely sliced

beans 1 x 400g can (black beans),

rinsed, drained

spinach leaves 2 handfuls, chopped

salt

freshly ground black pepper

corn or wheat tortillas 8 small

grated mozzarella 1 ½ cups

→ Heat olive oil in a fry pan on medium heat. Cook onion until soft, 3-4 minutes. Add

garlic, paprika and cumin and continue cooking for a further 1 minute. Add tomato paste
and cook for a further 1 minute. Take off the heat and mix in spring onions, beans,
chipotle sauce and spinach. Use a fork to roughly rush everything together. Season with
salt and pepper.

→ Lay a tortilla wrap on a clean dry surface, sprinkle over 3 table teaspoons mozzarella,

then spoon about ⅔ cup of the bean mixture on top, and sprinkle over another 3
tablespoons of mozzarella. Top with another tortilla and press down gently but firmly.

→Repeat for remaining tortillas and filling.
Heat a drizzle of oil in a large fry-pan on low to medium heat. Cook quesadillas, one

→by one, for 2-3 minutes each side, until golden brown and cheese has melted.
Combine all tomato jalapeno jam ingredients together in a frying pan and simmer

→rapidly for 8-10 minutes until of a thick consistency.
To serve, cut each quesadilla into four and pile onto a large plate or wooden board.
Serve with tomato jalapeno jam and Greek yoghurt/sour cream on the side.

23

NADIA LIM'S AVOCADO, HALLOUMI +
GRAPE QUINOA SALAD

cooked quinoa ½ cup
avo ¼ sliced
cherry tomatoes 4-5, halved
seedless grapes ¼ cup, halved
kalamata olives 4-5, pitted, sliced
mint ¼ cup total chopped
salt and pepper
olive oil ¼ teaspoon
halloumi couple of slices
DRESSING:
red wine vinegar 2 teaspoons
wholegrain mustard 1 teaspoon
lemon juice squeeze of
liquid honey ½ teaspoon
extra virgin olive oil 2 teaspoons

→ Toss quinoa, avo, cherry tomatoes, grapes, olives and herbs. Season to taste with
→salt and pepper. Cook halloumi with olive oil in a frying pan.

To serve, mix all dressing ingredients together and toss with quinoa salad. Top with
cooked halloumi.

24

NADIA LIM'S ROAST CARROT, PARSNIP,
HERB AND FETA PUY LENTIL SALAD

serves 2-3
prep time 10-15 mins
cook time 20-25 mins
baby carrots 1 bunch, trimmed and peeled
parsnips 2, peeled and cut into sticks
runny honey 1 tablespoon
salt
black pepper freshly ground
dried puy lentils ½ cup
feta 50-60g, crumbled
medjool dates. 4, chopped
fresh oregano ¼ cup. chopped (optional)
dukkah 2 tablespoons
extra virgin olive oil 1-2 tablespoons
lemon juice of ½

→ Preheat oven to 200 degrees. Line an oven tray with baking paper. Bring a small

saucepan of water to the boil for the lentils. Halve any longer carrots lengthways. Lay
carrots and parsnips on prepared oven tray, drizzle and toss with honey and olive oil

→and season with salt and pepper for 20-25 minutes until soft and caramelised.
While vegetables are roasting, cook lentils in boiling water until just tender but

→still with a bit of a bite (about 20 minutes). Drain and set aside.
Toss roast vegetables with lentils, feta, dates, herbs and dukkah. Season to taste
with salt and pepper. Dress with extra virgin olive oil and lemon juice just before
serving.

25

MADE IN INDIA'S BEETROOT AND FETA

SAMOSAS

makes 18 to 24

400g fresh beetroot
200g feta cheese, cut iinto 1cm cubes
4 spring onions, finely chopped
a medium bunch of fresh coriander (30g), finely chopped
1 fresh ground chilli, finely chopped
4 cloves of garlic, crushed
½ teaspoon chilli powder
1 teaspoon toasted cumin seeds, crushed
1 teaspoon garam masala
¾ teaspoon salt

→ Boil the beetroot until. they become tender (this normally takes around an hour,

depending on their size). to see if they're done, stick a sharp knife into them: they
shouldn't resist the knife if cooked through. Drain the beetroot and cool under a cold
tap, peel off the skin and mash roughly using a potato masher. Add the mash to a
hot pan and stir fry on a medium heat for 5 minutes to remove some of the moisture.
The masher shouldn’t be too wet as you want nice dry, crispy samosas. Take off the

→heat and transfer to a large bowl.
Add the feta cheese, spring onions, coriander, green chilli, garlic, chilli powder,
cumin, garam masala and salt. Mix, taste, then adjust any seasonings as you wish, but
make sure that it is packed full of flavour, as you will lose some of the intensity
when you cover it in pastry. How to make samosas:1 to 1 ⅓ x 270g packs of filo

→pastry 100g unsalted butter, melted Rapeseed oil, to coat the oven tray.
Preheat the oven to 200 degrees. Delicately unroll one sheet of pastry and place
on a large chopping board. Brush it lightly with melted butter and layer with another
sheet of filo pastry. Cut the sheets horizontally into three strips (around 10cm x

→25cm).
Make a cone shape at one side of the strip, place about 1 heaped table spoon of
the filling inside the cone and fold the open side of the cone into the rest of the filo
strip to cover and seal it. You should have a triangle shape now. Keep folding over
the rest of the pastry around the shape of the cone until you come to the end of the
strip. Cut off any excess pastry, stick the strip down with a brush of melted butter
and push on the seal with your fingers. Repeat. To bake your samosas, brush them
on both slices with butter and place on a lightly oiled baking tray in the centre of the
oven for 15 minutes.

26

TARA'S NICE RICE DISH THING

2 cups brown rice
3 or so spring onions
½ cup soy sauce
½ cup raisins
½ cup dry roasted peanuts
2 inches grated ginger
2 cloves garlic
2 capsicums

→ ¼ cup oil
Cook rice then mix in all other ingredients

27

DIN DINZ

proudly presented by sir bismarck and lady pebble



NADIA LIM'S PANEER CURRY

serves 4-5
prep 15 mins
cook time 20-25 mins
oil 3 tablespoons
onions 2 large, sliced
garlic 2 cloves, minced
ground cumin 1 teaspoon
turmeric powder ½ teaspoon
chilli powder ½ teaspoon
green capsicum 1, sliced
ginger 2cm piece peeled, thinly sliced and cut into match sticks
tomato paste 2 table spoons
sugar 2 teaspoons
crushed tomatoes 1x400g can
vege or chicken stock 1 cup
chickpeas 1x400g can, drained
paneer cheese 300g, cut into 2cm cubes
baby spinach 2-3 large handfuls
salt and pepper
lemon juice of ½

→ Heat oil in a large frying pan on medium heat. Cook onion and garlic until onion is
→golden brown, 8-10 minutes.

Add spices, capsicum and ginger and continue cooking, stirring constantly, for a
further 2 minutes until capsicum has softened. Add tomato paste, sugar, crushed
tomatoes, vegetable or chicken stock and chickpeas. Bring to the boil, then reduce
heat to a simmer and add paneer. Continue simmering for 10-15 mins util the curry

→has thickened slightly and the paneer is soft.
Add spinach to hot curry and stir through until wilted. Season to taste with salt and

→pepper and lemon juice.
Serve curry in large bowls.

31



CURRY CRUSHED POTATOES WITH
HALLOUMI AND POACHED EGG

serves 4
prep 5 mins
cook time 20 mins
4 medium potatoes skin on, cut into 2.5cm cubes
2 tablespoons olive oil
1 onion chopped
2 teaspoons curry powder
2 cups chopped spinach or baby spinach 2
1 lemon juiced
150 g haloumi cheese cut into 8 slices
4 eggs
2 tablespoons mayonnaise
2 tablespoons greek yoghurt
¼ cup coriander/cilantro chopped

→ Place potatoes in a pot of cold water with a good pinch of salt. Bring to the boil

and cook potatoes for 3 minutes, until just cooked through, and drain. Heat half the
olive oil in a large fry pan and add onion, cook for a few minutes until soft. Add

→remaining olive oil, curry powder and cooked potatoes, stir and cook a few minutes.
Add spinach and lemon juice and toss with potatoes until the spinach has wilted,
1-2 minutes. Season with salt and pepper to taste. Heat a separate fry pan on
medium heat and fry halloumi slices 1-2 minutes on each side until golden brown,
and soft on the inside.Bring a medium sized saucepan of water to a gentle boil,
reduce to a simmer, and carefully crack in eggs. Poach for 1-2 minutes until whites

→are just set, but yolk is still runny. Mix mayonnaise with yoghurt.
To serve, divide potato mixture between plates, top with a poached egg and 2
slices of halloumi. Garnish with coriander and serve with a dollop of yoghurt
mayonnaise to the side.

33

NADIA LIM'S CARAMELISED BABY
LEEK AND BUTTERNUT FILO PIE

butternut 400-500g, cut into 1-2cm cubes
baby leeks 200g (about 10) trimmed and washed
olive oil 1 table spoon
honey 2 teaspoons
salt
eggs 4
creme fraiche 150 g
milk ¾ cup
cheese ¾ cup grated
thyme leaves 1 ½ tablespoons chopped
olive oil or melted butter 3 tablespoons
filo pastry 6 sheets
sun dried tomatoes ¼ chopped

→ Preheat the oven to 200 degrees. Line the oven tray with baking paper. Cut larger

bay leeks in half lengthways. Lay butternut cubes and baby leeks on prepared tray.
Drizzle with olive oil and honey and toss to coat. Season with salt and roast for 20-

→25 mins until veges are soft and slightly caramelised.
Meanwhile whisk eggs, creme fraiche, milk cheese and thyme together. Set aside

→ Brush pie dish with butter or oil. Lay two sheets of filo pastry in pie dish, brush

lightly with butter or oil, rotate the dish slightly less than 90 degrees and repeat with
two more filo sheets and butter or oil. The filo should be overhanging the dish evenly

→on all sides. Leave excess overhanging sides.
Scatter caramelised butternut and sundried tomatoes evenly over pie base.
Arrange baby leeks on top and pour over egg mixture evenly. Gather up overhanging
filo and crinkle up to form a frilly edge around the pie. Bake for 20 minutes until just
set. Remove from oven and allow pie to rest for 10 minutes after cooking. To serve,
cut pie into pieces and serve with a simple tomato and lettuce salad on the side.

34

NADIA LIM'S SUNDRIED TOMATO +
CREAM CHEESE STUFFED MUSHROOMS

serves 2
prep 15 mins
cook time 30 mins
cream cheese ½ cup, softened
red onion 2 tablespoons finely chopped
thyme leaves 1 tablespoon finely chopped
sundried tomatoes 3-4 tablespoons finely chopped
garlic 1 small clove, minced
milk 2 tablespoons
lemon juice of ½ lemon
flat-leaf parsley cup finely chopped
portobello mushrooms 6 large stalks removed
pinenuts 1 tablespoon
parmesan 2 tablespoons grated
CREAMY BASIL DRESSING:
basil leaves 4 cup very finely chopped
lemon juice 1 tablespoon
mayonnaise 1 tablespoon
COURGETTE RIBBON SALAD:
courgette 1 medium-sized, peeled into thin ribbons rocket leaves or mesclun 2
handfuls

→ Preheat oven to 220°C. Mix cream cheese, red onion, thyme, sundried tomatoes,

garlic, milk, lemon juice and parsley together. Season with salt and pepper.

→ Trim stalks of the mushrooms. Divide cream cheese mixture evenly and spread on

the inside of each mushroom. Arrange mushrooms on an oven tray lined with baking
paper and sprinkle over pine nuts and parmesan. Roast for 15-20 minutes or until

→mushrooms are soft and cream cheese mixture is starting to turn golden on top.
Mix all basil dressing ingredients together and season with salt and pepper.

→ To serve, divide courgette salad and rocket or mesclun between plates and dress

with creamy basil dressing. Top with stuffed mushrooms. Drizzle over any remaining
creamy basil dressing.

35



NADIA LIM'S TOMATO, BROCCOLINI,
PINENUT AND PARMESAN FETTUCCINE

serves 4
prep 10 mins
cook time 20-25 mins
olive oil 2 tablespoons
onions 2, chopped
garlic 3 cloves chopped
crushed tomatoes 2x400 g cans
tomato paste ¼ cup
sugar 1 ½ teaspoons
extra virgin olive oil 2 table teaspoons
salt and pepper
PASTA:
dried fettuccine 360-400g
broccolini 1 bunch (8-10 stems) chopped
basil leaves large handful to serve
parmesan cheese ½- 1 cup grated to serve
toasted pine nuts 3-4 tablespoons

→ Bring a large saucepan of salted water to the boil. To make the tomato sauce,

heat olive oil in a large frying pan on medium heat and saute onion and garlic until
onion is soft, about 10 minutes. Add crushed tomatoes, tomato paste and sugar and
simmer for 10-15 mins util sauce has reduced and thickened. Stir through extra

→virgin oil, and season to taste with salt and pepper.
Cook fettuccine in boiling salted water for 8-10 mins until just cooked. Two
minutes before fettuccine is cooked and brocolini to boiling water to cook with
fettuccine. Drain, reserving ¼ cup of the pasta cooking water.

→ Toss fettuccine and brocolini with tomato sauce, reserved pasta water and most of

the basil leaves. Divide between bowls and top with more basil, parmesan cheese and
pinenuts.

37



JAMIE'S GOURMET VEGGIE PATTIES

makes 4
200g frozen sweetcorn
400g frozen peas
75g plain flour
1 pinch of ground cumin
1 teaspoon cayenne pepper
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
olive oil

→ Place frozen veg in a food processor and let them defrost for around 15 mins. Add

flour, cumin, cayenne, season well with salt and pepper, then blitz to a rough paste.
Pulse in the sesame seeds until combined. Divide the mixture and shape into 4 equal-
sized patties, roughly 2cm thick. Place on a lightly flour-dusted tray, turning them

→into the flour to coat. Firm up in the freezer for 10 mins, then transfer to fridge.
Cook the burgers in some oil in a frying pan on a medium heat for 10 to 12 mins,
or until golden and cooked through, turning halfway and pressing down to get them

→nice and crispy.
Serve in a lettuce/bread bun and put on whatever toppings you feel like.

39

YOUR BOUJE FETA AND ONION TART

serves 4-6

in a 25cm flan tin

FOR THE PASTRY: FOR THE CARAMELISED ONIONS:
75g butter, slightly softened 500g brown onions (about 8 small ones or
1¼ cups flour 5 large ones)
½ teaspoon smoked paprika 4 tablespoons brown sugar
30g finely grated parmesan or tasty 3 tablespoons balsamic vinegar
if that’s all you’ve got
1 teaspoon salt FOR THE REST OF THE TART:
a good grinding of pepper 125g feta (half a packet)
1 small egg 1 cup grated cheese (edam, tasty, your
2 tablespoons cold water choice)
12 eggs
a splash of milk (as in maybe 2
tablespoons)
salt and pepper to taste
all of the caramelised onions

TO MAKE THE PASTRY:

→ In a large bowl, rub the butter into the flour mixture until it resembles a fine, crumby

texture. Mix in the grated cheese, smoked paprika, salt and pepper. The alternative is to
pulse in a food processor until the same result is achieved. In a separate bowl, whisk
together the egg and the water. Make a well in the centre of the flour mix and pour the
egg into it. Mix together to form a soft dough. If using a food processor, pulse the wet

→ingredients into the dry mix until the dough comes together.
Form the dough into a disc shape, wrap in glad wrap and leave to rest in the fridge
for at least an hour. It can be kept in the fridge for up to two weeks.Once the dough has
rested, heat in the microwave for 10 seconds to soften it a little. Roll the pastry out on a
lightly floured bench. Take your metal (don’t use ceramic) tart tin and lightly spray it
with cooking spray, or grease it using some oil and your fingers.Roll the pastry out so it
measures the diameter of the tart tin plus enough to cover the sides (ie diameter +

→height + height).
Carefully drape the pastry over the tart tin and gently press the pastry into it using
your fingers. Use a sharp knife to trim the edges. Return the pastry case to the freezer
while you get everything else ready.

40

TO MAKE THE CARAMELISED ONIONS:

→ Thinly slice all the onions. Place them in a saucepan along with the vinegar and

sugar. Cook them on a high heat stirring frequently, once they soften, turn the heat
down and let them simmer away until all the liquid has been reduced and they are nice
dark brown. This should take around half an hour.

→TO ASSEMBLE THE TART:
Preheat the oven to 180 degrees. Place a baking tray in the oven as well to heat it
up. You will place the tart on this to make sure the bottom crisps up. Scatter the grated
cheese on the base of the tart. Follow with the caramelised onions and feta cheese. In a
separate bowl, whisk together all the eggs, milk, salt and pepper. Pour this mixture over
the top of the onions and feta until it reaches 2mm below the edge of the tart. If it spills
over the edge you are not going to have a fun time removing the tart from the
tin.Carefully transfer the tart to the baking tray then return the baking tray with the tart
tin on top to the oven. Bake for 50 minutes or until the pastry browns up and the egg
becomes firm to the touch. If making small tarts, these will take approximately 25
minutes to bake.Remove from the oven and leave to cool for 20 minutes before
attempting to remove from the tin. Serve with a nice light salad and a good dolloping of
onion marmalade if you have some!

41

CAULIFLOWER PIZZA BASE

makes one large pizza
cauliflower 400 g (about 2 ½ cups crumbled)
free range egg 1 small
parmesan ½ cup grated
garlic 1 clove, minced
fried oregano or mixed herbs 1 teaspoon
salt ¼ teaspoon
pinch of pepper

→ Turn oven on to 200 degrees. Break cauliflower into florets and place in food
→processor. Blitz until the cauliflower has a fine, crumbly texture, like rice.

Place crumbly cauliflower in a large bowl and microwave uncovered for about 6
minutes or place on a prepared oven tray and bake for about 15 minutes or until just
tender. Remove and transfer to a clean tea towel. When cool enough to handle,
wring tea towel tightly to squeeze out as much water from the cauliflower as you

→possibly can.
Mix cauliflower well with egg, parmesan, garlic, dried herbs and salt and pepper.
Transfer mixture back to the same prepared oven tray. Shape and flatten into a
circular pizza crust, about 0.5 cm thick. Bake for 30-40 mins in the middle of the

→oven, until the crust is firm and golden brown.
Take out of oven and put desired toppings on then return pizza in oven for an
extra five minutes. Serve with salad on side.

42

NADIA LIM'S VEGGIE PAD THAI

serves 4
prep 10 mins
cook time 5-10 mins

dried rice stick noodles (about 1 cm wide)
oil 1 tablespoon
button or portobello mushrooms 150-200g, thinly sliced
lemongrass 1 stalk, tough outer leaves removed, finely chopped
kaffir lime leaves 2 medium sized, central stem removed, very finely shredded
spring onions 2-3, cut into 2cm lengths
mung bean sprouts 2 large handfuls
Red chilli 1 large, finally sliced
free range eggs 4, lightly whisked with a good pinch of salt
SAUCE:
soy sauce 2 tablespoons
sweet chilli sauce 3½ tablespoons
lime or lemon juice 2 teaspoons
sesame oil teaspoons
coconut milk ⅓ cup
TO SERVE:
roasted peanuts ¼ cup chopped

→ Cook noodles in boiling water for 2-3 minutes until just cooked through. Be

careful not to overcook them. Drain and rinse with cold water to stop the cooking
process and prevent nodules sticking together. Snip with scissors in a few places to

→shorten noodles. Set aside.
Mix all sauce ingredients together and set aside. Heat oil in a wok or large frying
pan over medium-high heat. Fry mushrooms, lemongrass, kaffir lime leaves and
white part of spring onions for 1 minute, add drained noodles, green part of spring
onions, bean sprouts, chilli, if using, and sauce. Stir fry, tossing together, for 4-5

→minutes until heated through.
Set noodles aside on a serving plate and keep the pan on the heat. Add beaten
eggs to the pan and cook for about 2 minutes, stirring a few times, or until set as an

→omlette. Use a fish slice to roughly chop the omelette in the pan.
To serve, top noodles with omelette and peanuts.

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NADIA LIM'S CHIPOTLE PORK SOFT

TACOS WITH APPLE SLAW

serves 4-5
prep 25-30 mins
cook time 1½ hours

COOKING PULLED PORK:
olive oil 1 tablespoon
onion 1 diced
smoked paprika 1 teaspoon
pork shoulder 600-7009, cut into 5cm chunks
chipotle sauce 3 tablespoons
crushed tomatoes 1 x 400g can
brown sugar 1 tablespoon
soy sauce 1 tablespoon
beef or chicken stock or stout 1 cup

APPLE SLAW:
green apple 1, sliced and cut into matchsticks
cabbage 1 cup finely shredded
lime juice of 1
carrot 1, shredded or grated
coriander ½ cup chopped

TO SERVE:
soft corn tortillas 12 small
avocado 1 ripe, mashed
natural unsweetened thick yoghurt or sour cream 1 cup
lime 1 cut into wedges

→ Preheat oven to 160°C. Heat olive oil in a heavy-based flameproof and ovenproof

casserole dish, dutch oven or frypan with a tight-fitting lid. Cook onion until soft and
starting to caramelise, 3-4 minutes. Add smoked paprika, pork, chipotle sauce,
tomatoes, brown sugar, soy sauce, and stock or stout. Stir, cover with a tight-fitting

→lid and braise in oven for 1 and ½ -2 hours until meat is soft and shreds easily.
Remove pork from sauce and use two forks to shred the meat. Boil the sauce (in
the dish it was cooked in) on the stove top for 5 minutes or until sauce thickens. Add

→shredded pork back into the dish and mix together.
Mix all slaw ingredients together. To serve, warm tortillas according to packet
instructions. Serve shredded pork, slaw, mashed avocado, yoghurt and to serve lime
wedges in bowls for everyone to help themselves. Place a good spoonful of pork,
slaw, avocado and a dollop of yoghurt in a tortilla, fold up and eat!

44

NADIA LIM'S MUSHROOM AND SPINACH

RISOTTO

serves 2-3
prep 15 mins
cook time 35 mins

dried sliced porcini mushrooms 30g
boiling water 2 cups
vegetable or chicken stock 1 and ½ cups
butter 25g
onion 1, finely chopped
garlic 2 cloves, finely chopped
arborio or carnaroli rice 1 cup
dry white wine 1 cup
parmesan cheese ¾ cup grated + extra to serve (optional)
salt
black pepper freshly ground
butter 25g
sage leaves 2-3 tablespoons sliced
button mushrooms 100g quartered
spinach leaves 2 handfuls, chopped

→ Soak dried mushrooms in boiling water for 10-15 minutes until mushrooms are

soft (you will use the soaking liquid later on). Heat vegetable or chicken stock in a

→saucepan on the stove top.
Heat first measure of butter in a large frypan on medium heat and sauté onion
and garlic until soft, 3-4 minutes. Add rice and cook for 2 minutes, stirring
constantly, until lightly toasted. Add wine and allow to boil until it is mostly absorbed
by the rice, about 2 minutes.

→ Drain soaked porcini mushrooms, reserving the soaking liquid. Mix 1 and 1/2 cups

of mushroom soaking liquid with the heated stock and add this to the rice. Stir,
cover frypan with a lid and reduce to low heat. Leave to cook for 15-20 minutes,
stirring very gently once or twice during cooking, until rice is tender but grains are
still intact. There will still be a little liquid left over — as the rice cools it will absorb

→most of this.
Roughly chop porcini mushrooms and stir into risotto along with parmesan
cheese. Season to taste with salt and pepper. Heat second measure of butter in a
frypan on medium heat. Cook sage and button mushrooms for 2 minutes. Add

→spinach and cook for a further 1-2 minutes until spinach has wilted.
To serve, spoon some risotto onto plates and top with sage, button mushrooms
and spinach. Sprinkle over extra parmesan cheese if desired.

45