Rustic Simple Vegan Cookbook Book Cover (2)

NADIA LIM'S TAMARI-ROAST PUMPKIN,
CHICKPEA AND WALNUT SALAD

serves 4
prep 10 mins
cook time 15-20 mins
pumpkin or butternut 500g, cut into 2cm cubes
olive oil 1 tablespoon
sesame oil 1 teaspoon
tamari soy sauce 1 tablespoon
salt
runny honey or maple syrup 1 tablespoon
chickpeas 1 x 400g can, rinsed and drained
cherry tomatoes 1 punnet, cut in half
walnuts ¼ cup roughly chopped
baby rocket, spinach or mesclun salad leaves 4 handfuls
lemon juice to dress
extra virgin olive oil to dress
CORIANDER YOGHURT:
natural unsweetened yoghurt ½ cup
coriander ¼ cup chopped

→ Preheat oven to 200°C. Line an oven tray with baking paper. Lay pumpkin or

butternut on prepared tray and drizzle with olive oil, sesame oil, tamari soy sauce
and honey maple syrup. Toss to coat well. Roast for 15-20 minutes until pumpkin or

→butternut is soft and caramelised. Season with a little salt to taste, if needed.
Toss with all remaining ingredients and dress with lemon juice and extra virgin
olive oil just before serving. Mix yoghurt and coriander together and dollop over
salad to serve.

47



NADIA LIM'S EGGPLANT, TOFU + CARAMELISED

CHILLI STIR FRY WITH CASHEW NUTS

serves 4 -6
prep 15 mins
cook time 15 mins

CARAMELISED CHILLI SAUCE:
soy sauce 1 tablespoon fish sauce
2 teaspoons sesame oil
1 teaspoon brown sugar or coconut sugar
2 teaspoons sweet chilli sauce
2 teaspoons rice vinegar
1 and ½ teaspoons red chilli
1 large, finely sliced

EGGPLANT + TOFU STIR-FRY:
oil 2 tablespoons
firm tofu 300g, cut into 2cm cubes
eggplant 1 small, cut into 2cm cubes, or Japanese eggplant 2, cut into 1cm-thick
rounds
red onion 1, cut into 1cm-thick wedges
vegetable stock 2-3 tablespoons
spring onions 2, sliced

TO SERVE:
roasted cashew nuts ¼ cup chopped Asian herbs (e.g. coriander, mint,
Vietnamese mint, Thai or aniseed basil) cup to serve steamed brown rice ½ cup
per serving

→ Combine all caramelised chilli sauce ingredients and set aside. Heat 1 tablespoon

oil in a wok or large non-stick frying pan over medium-high heat. Pat tofu cubes dry

→with paper towels. Fry tofu for about 5 minutes until golden, then set aside.
Heat remaining tablespoon oil and stir-fry eggplant and red onion for about 4-5
minutes until lightly browned and cooked through, adding a tablespoon of stock
occasionally to prevent the vegetables from sticking and burning. Add spring onion

→and continue to cook for a further 1-2 minutes.
Add tofu back to the pan, along with the caramelised chilli sauce, and cook over
high heat for 1-2 minutes, allowing the sauce to bubble and thicken and become

→sticky. Give everything one final toss and turn off the heat.
To serve, garnish with roasted cashew nuts and Asian herbs and serve with
steamed brown rice on the side.

49

SHNACKS +
SWEET TREATS





CATHERINE'S SCONES

2 cups of plain flour
2 cups of grated cheese (cheddar)
2 teaspoons of baking powder
pinch of cayenne pepper
pinch of salt 1 cup of milk

→ Put oven tray in oven to preheat on 220 fan bake. Mix together ingredients with a
→wooden spoon but don’t over mix.

Put on a floured bench. Then shape into a rectangle and then slice 6 or 7. Bake
for 10-12 minutes.

53



NADIA LIM'S SUNDRIED TOMATO HERB AND
PARMESAN PIZZA BREAD

makes four pizza breads
prep 20 mins

cook time 12-15 mins
active dried yeast 2 teaspoons
sugar 1½ teaspoons
lukewarm water 1 cup
high grade flour 2 cups
semolina ¾ cup
salt 1½ teaspoons
fresh oregano, rosemary or thyme 2 tablespoons chopped plus extra for
sprinkling
sun-dried tomatoes ½ a cup sliced
garlic 2 cloves minced
extra virgin olive oil 2 tablespoons plus extra for drizzling
parmesan cheese ¼ cup grated

→ Combine yeast, sugar and lukewarm water in a bowl. Set aside on the bench until

frothy, about 10 minutes. Stir together well. Mix flour semolina, salt, herbs, sun-
dried tomatoes and garlic together. Add to yeast mixture, along with extra virgin
olive oil. Mix together until well-combined. You may need to add a tablespoon more

→of water to get it all the stick together.
Knead dough on a lightly floured surface Until smooth and elastic. This will take
about 10 minutes. Place dough on a lightly oiled bowl, cover with cling film, and

→leave to prove in a warm place for 30 - 45 minutes until double in size.
When ready to cook, preheat oven to 220 degrees. Preheat a pizza stone oven

→tray lined with baking paper.
Cut dough into 4, and roll out each piece to about 5 mm thick. Sprinkle with
parmesan cheese and more herbs and place on preheated pizza stone or tray. Bake
for 12-15 minutes until parmesan is melted and bread is slightly puffed and cooked
through. Drizzle with extra virgin olive oil, cut into pieces and serve immediately.

55



THE OG BROWNIES
→ put all dry ingredients in a bowl

2 cups of sugar
1 + ½ cups of flour
⅔ cups of cocoa
½ teaspoon of salt

→ 1 teaspoon of baking powder
then add:
1 teaspoon of vanilla essence
200 grams of melted butter

→ 4 eggs
mix this up. Once the mixture is smooth, spoon out into a tin lined with baking
paper. Cook at 180 degrees for 20 minutes. ENJOY!

57

CHELSEA'S CHOCOLATE CARAMEL SLICE

BASE:
½ cup of high grade flour
1 cup desiccated coconut
½ cup brown sugar
100g butter

FILLING:
30g butter
2 tablespoons golden syrup
400g can sweetened condensed milk

TOPPING:
130g cooking chocolate
1 tablespoon oil

→ Preheat oven to 180°C. Put aluminium foil in a shallow 29cm x 21cm slice dish.
→ Base: Sift flours into a bowl, add coconut. Combine Chelsea Soft Brown Sugar

and Tararua Butter in a pan until sugar has dissolved. Add mixture to the flours and

→stir. Press into tin with back of spoon, bake for 10 mins or until brown.
Filling: Combine Tararua Butter, Chelsea Golden Syrup and condensed milk in a
saucepan. Stir for 5 to 10 mins until mixture boils and browns (watch it doesn't burn
on bottom). Smooth over the base and bake for 15-20 minutes until just starting to

→caramelise around the edges.
Topping: Combine chocolate and oil, stand over pan of boiling water until melted.
Allow the filling to cool before spreading over the chocolate topping.

58

CHELSEA'S CHEWY CHOCOLATE CHIP
COOKIES

serves 30
prep 20 mins
cook time 10 mins
200g butter
1 cup Chelsea White Sugar
1 cup Chelsea Soft Brown Sugar
2 eggs
2 teaspoons vanilla essence
3 cups Standard Grade Flour
pinch of salt
1 teaspoon baking powder
2 cups chocolate chips

→ Preheat oven to 180°.
→ Melt Butter, and add both sugars and cream these together. Beat in the eggs and

vanilla then mix in the dry ingredients. Roll into medium sized balls, making sure the
mixture is not too wet! Put on a well greased baking tray. They shouldn't spread too

→much so flatten slightly.
Bake for 8-10 minutes.

59



GJ'S FLAP JACKS:

340g hard block butter or margarine (not soft spread)
6 level tablespoons Demerara sugar
6 level tablespoons golden syrup
500g porridge oats

→ Melt butter/marg in the saucepan gently ( DON'T let it boil ), stir in sugar and

syrup ....add a pinch of salt when all melted take off heat and add porridge oats, stir

→well to combine.
Grease an oblong baking tray. (30x22x4 cm approx.), Spoon mixture in and press
down to level off, bake 175 degrees for approx 25 mins. Check just starting to brown
is ready, too brown is overcooked and crumbly !

61



DAD'S HAPPY PLACE IE LINZERTORTE

150g caster sugar
150g plain flour, plus extra for dusting
150g ground almonds
good pinch ground cinnamon
150g cold butter, cut into cubes
1 egg, beaten
200g good quality raspberry jam
½ tsp icing sugar, to decorate (optional)

→ Put the sugar, flour, almonds and cinnamon in a large mixing bowl and stir until

well combined. Add the cubes of butter and rub them into the flour mixture with
your fingertips until the mixture resembles coarse breadcrumbs. It should feel quite

→moist.
Add the egg and stir with a wooden spoon until the dough comes together, then
knead lightly into a ball. Weigh the dough and take a quarter away to use for the

→lattice topping. Roll the rest into a ball and turn it out on to a well-floured surface.
Flatten the ball with your hands, or a floured rolling pin, until it is about 2.5cm
thick. Place the dough in the centre of a 24cm loose-based, fluted tart tin and press
it with your fingers over the base until it is about halfway up the sides of the tin and
the tin is evenly covered.

→ Spread the jam over the dough as evenly as possible. Shape the reserved dough

into a fat sausage and roll it out on a well-floured surface to make a rectangle 3mm
thick – about the thickness of a £1 coin. Cut the dough into 1.5cm strips. Place the
strips over the jam, first in one direction and then the other, to create a criss-cross
pattern over the filling. Press the edges to seal, pinch off the excess pastry and
smooth the joins down with your fingertips. Chill the tart in the fridge for 30–60

→minutes.
Preheat the oven to 190°C. Put the tart on a baking sheet and bake in the centre
of the oven for about 30 minutes or until the almond pastry is pale golden brown.
Cool in the tin for 5–10 minutes, then slide it on to a serving platter or board.

→ Decorate with a light dusting of icing sugar, if you like, and cut it into wedges to

serve.

63

NADIA LIM'S PASSIONFRUIT CAKE

serves 8

prep 35-40 mins

cook time 20 mins

SPONGE CAKES: LIME PASSIONFRUIT CURD:
melted butter for greasing egg yolks 4
cornflour 2 teaspoons for dusting lime juice ¼ cup
eggs 3, separated limes finely grated zest of 3
caster sugar ¾ cup caster sugar ⅓ cup
vanilla extract or essence 1 teaspoon passionfruit pulp ¼ cup
cornflour ½ cup
plain flour ¼ cup FILLING AND TOPPING:
baking powder 1 teaspoon cream cheese 150g, softened
golden syrup 2 teaspoons, dissolved in cream 1 cup
boiling water 1 tablespoon bananas 2 ripe, sliced

TO GARNISH:
passionfruit pulp 2-3 tablespoons
toasted thread coconut ¼ cup

→ Preheat oven to 190°C (170°C fan bake). Brush 2 x 20cm cake or sponge tins

with melted butter. Sprinkle over cornflour and shake to coat. This helps the sponge

→cake 'climb' the sides of the tin. Line the base of each tin with baking paper.
Place egg whites in a clean, dry bowl and beat with an electric beater until stiff
peaks form. Beat in sugar, vanilla and first lot of egg yolks until all the sugar has

→dissolved.
Sift cornflour, flour and baking powder into egg mixture. Mix golden syrup with
boiling water and add. Gently fold everything together using a large metal spoon.
Pour batter into prepared cake tins, dividing equally, and bake for 20 minutes until
they spring back when lightly touched. Leave in tin for 5 minutes before turning

→out onto a wire rack.
Meanwhile, make lime and passionfruit curd. Whisk egg yolks, lime juice, lime
zest, caster sugar and passionfruit pulp together in a double boiler or a glass bowl set
over a saucepan of simmering water. Whisk mixture continuously until it thickens
enough to coat the back of a wooden spoon, 8-10 minutes. Chill for at least 10

→minutes.
Beat cream cheese and cooled curd with an electric beater until smooth. In
another bowl, whip cream until soft peaks form, then fold into cream cheese
mixture. Chill until ready to assemble cake.

→ Place one sponge on a serving plate or cake stand. Evenly spread half the cream

mixture over sponge, going right to the edges. Top with banana slices and second
sponge. Spread remaining cream mixture on top, dress with passionfruit pulp and
sprinkle with toasted coconut.

64

NADIA LIM'S BEETROOT CHOCOLATE CAKE
serves 10-12
prep 20 mins + 45 mins to precook beetroot
cook time 1 hour

beetroot 250g (about 1 medium)
dates 2 cups, chopped (about 300-350g)
water ¾ cup
natural unsweetened thick Greek Yoghurt ¾ cup
eggs 4
sugar ¾ cup
dark eating chocolate (60-72% cocoa) good-quality, 150g, broken into pieces
nut or neutral oil (e.g. canola, soy or rice bran) ¾ cup
blanched ground almonds 1 cup
plain flour 1 cup
cocoa powder good-quality, ¼ cup
baking powder 1 teaspoon
ICING:
dark eating chocolate good quality, 100g, broken into pieces
nut or neutral oil (eg. canola, soy or rice bran) 1 teaspoon
TO SERVE:
natural unsweetened thick Greek yoghurt.
ice-cream or cream

→ Preheat oven to 200°C (180°C fanbake). Wrap whole beetroot in tinfoil and

bake for 45 minutes or until a skewer easily goes through the middle. Unwrap

→beetroot and cool before scraping off skin. Roughly chop.
Lower oven temperature to 180°C. Grease and line a 21-23cm round springform
cake tin with baking paper. Place dates and water in a small saucepan. Boil for 5

→minutes, stirring frequently, until dates are mashed up.
Puree beetroot with yoghurt in a food processor or blender until well combined.
Add eggs, sugar and mashed dates, and blitz until well combined. Melt chocolate
gently in a double boiler or a glass bowl set over a saucepan of simmering water,

→making sure the bowl does not touch the water. Stir in oil.
In a large mixing bowl, combine ground almonds, flour, cocoa powder and baking
powder. Add melted chocolate and beetroot mixtures and use a large metal spoon

→to fold together. Do not over-mix.
Pour mixture into prepared cake tin and bake for 60 minutes until cake springs
back when lightly pressed. The cake is quite fudgey so a skewer inserted into the
middle will not come out clean. Stand 5-10 minutes before removing from tin. When
cake has cooled, ice with chocolate icing.

→ To make the icing, melt chocolate gently in a double boiler or a glass bowl over

simmering water. Stir in oil. Ice cooled cake and serve with Greek yoghurt, ice-
cream or whipped cream.

65



NADIA LIM'S MANDARIN CAKE

serves 10
prep 10 mins + 1½ hours to boil mandarins

cook time 1 hour
mandarins 330-370g (3-6 whole mandarins, depending on size)
blanched ground almonds 200g
white sugar 1 cup
eggs 5
vanilla extract or essence 1 teaspoon
baking powder
SYRUP:
sugar ¼ cup
mandarin juice of 1
lime juice of 1
natural unsweetened greek yoghurt or creme fraiche

→ Place whole mandarins in a large saucepan and cover with plenty of cold water.

Cover with a lid and boil gently for 1½ hours. Drain and allow mandarins to cool

→slightly.
Preheat oven to 180 degrees. Grease and line a 21cm round springform cake tin
with baking paper. Remove the stem end of the mandarins, then cut in half and
remove any pips. Place fruit (skin, pith, flesh, and all) in a food processor or blender
and blitz until smooth. Add all other cake ingredients and blitz until well combined.

→ Pour into prepared cake tin and bake for 1 hour or until a skewer inserted in the

middle of the cake comes out clean cover cake with tin foil halfway through cooking
time to avoid the top browning too much remove cake from oven and leaving the tin

→while you make the syrup.
Mix sugar mandarin and lime juice together and pull of a cake while warm
allowed cake to cool slightly before removing front in the cake is nice served warm
or cold with Greek yoghurt or creme fraiche.

67



BEST BANANA CAKE

makes 1 large cake, 4 small cakes or 12 muffin-sized cakes
prep 15 mins

cook time 1 hour (less for smaller cakes)
250g butter, at room temperature
1½ cups sugar
4 eggs
2 teaspoons vanilla extract
4 very ripe bananas, peeled and mashed (about 2 cups)
2 teaspoons baking soda
½ cup hot milk
3 cups flour
2 teaspoons baking powder
LEMON ICING:
50g butter, at room temperature
3 tablespoons lemon juice
3 cups icing sugar

→ Preheat oven to 170°C. Line a medium (23cm-diameter) cake tin with baking

paper or 12 muffin tins. Beat butter and sugar until creamy. Beat in eggs, one at a
time, then vanilla and bananas. Dissolve baking soda in hot milk, add to mixture and

→stir to combine.
Sift in flour and baking powder and fold gently into mixture using a big spoon and
a large scooping action to keep the mixture light. Do not over mix. Spoon mixture
into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre
comes out clean and the top is springy to the touch. One large cake will take 50-60
minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-
sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed
container in a cool place for 2-3 days or freeze.

→Lemon Icing:
Beat together butter, lemon juice, icing sugar and tbsp hot water until creamy.
Spread over cake.

69



NANNA'S FAMOUS SPONGE CAKE

4 oz (½ cup) raising flour, sifted
1 teaspoon baking powder
4 oz (½ cup) soft margarine or butter at room temperature
4 oz (½ cup) caster sugar
2 large eggs
2-3 drops of vanilla essence
to finish lemon curd or jam

→ Preheat oven to 170 degrees. Take a large roomy mixing bowl and sift flour and

baking powder. Then simply add all the other ingredients to the bowl and whisk till
thoroughly combined. Now divide the mixture between two greased tins, lined with

→baking paper and bake in the centre of the oven for 30 minutes.
When cooked leave them to cool for a couple of minutes before sandwiching
them together with some jam.

71

DELIA'S LEMON TART

FOR PASTRY:
4oz (110g) plain flour
1oz (25g) margarine or butter
pinch of salt
cold water to mix

FOR FILLING:
grated rind and juice of 2 large lemons
10oz (275ml) cold water
3 level tablespoons cornflour
2oz (50g) caster sugar
2 large egg yolks
1½ oz (40g) butter

→ Preheat oven to 190 degrees, best dish to use is one that measure 15cm at the

base and 20cm at the top. Start by making up the pastry, sift flour and salt into a
large mixing bowl, holding the sieve up as high aqs possible to give th flour an airing.
Then cut the butter into small cubes and add them to the flour. Now using your
fingertips, lightly and gently rub the pieces of butter into the flour - lifting your
hands up high as you do this (again to incorporate air) and being as quick as

→possible.
When the mixture looks uniformly crumbly, start to sprinkle roughly 2
tablespoons of water all over. Use a round-bladed knife to start mixing, cutting and
bringing the mixture together. Carefully add more water as needed, a little at a time,
then finally bring the mixture together with your hands to form a small ball of dough
that will leave the bowl clean. Now rest the pastry, wrapped in foil or polythene, in
the fridge for 20 minutes.

→ Then roll it out to a round about 8mm larger all round than the rim of the tin. Cut

away a narrow 8mm strip all round, dampen the rim of the tin with water and fix this
pastry strip on it all round, pressing down well. Next dampen the pastry strip and
transfer the pastry round to line the tin, prick the base with a fork. Bake on a high
shelf of the oven for 20-25 minutes or until cooked through remove the pastry case

→from the oven.
Next the filling. Measure the cold water into a jug and spoon the cornflour to a
smooth paste, then pour the rest of the water along with the grated lemon rind into
a small saucepan. Bring this up to the boil, then pour it onto the cornflour paste and
mix still smooth. Transfer the mixture back to the saucepan and bring back to the
boil. Then simmer gently for 1 minute - stirring all the time to prevent it from
catching. Remove the pan from the heat and beat in the egg yolks, lemon juice and
finally butter. Pour the lemon mixture into the pastry shell and spread it put evenly.
Place in the fridge and allow tart to cool before serving.

72

STICKY DATE PUDDING

175g (6 oz) butter
250g (8 oz) brown sugar
3 eggs
250g (8 oz) self raising flour
DATE MIX:
125g (4 oz) chopped dates
150ml boiled water
½ teaspoon bicarbonate of soda
soak dates in boiled water for a few minutes then add bicarbonate of soda.
SAUCE:
300 ml of cream
125g (4 oz) butter
175g (6 oz) brown sugar

→ Beat butter and sugar. Beat in eggs and flour. Add date mix. Bake in greased dish

at 180 degrees for approx 30 minutes until cooked. Slice into portions while warm.

→Pour some of the sauce over the top and allow too soak into the pudding.
Heat cream in a saucepan. Stir in butter until melted then add brown sugar. Stir
until the sugar is dissolved.

she can cook or whatever 73

NADIA LIM'S INSTANT CHOCOLATE AVO
MOUSSE

serves 6
prep 10 mins
good quality dark eating chocolate, 150g broken into pieces
avos 2 ripe small to medium sized
milk (eg cows, almond..) ⅓-½ cup
liquid honey or pure maple syrup 1-2 tablespoons to taste
SERVE:
fresh or frozen berries ¼ cup per serving - defrost if frozen

→ Melt chocolate in a glass bowl set above a saucepan of simmering water (make

sure water does not touch bottom of bowl or the chocolate could become grainy) stir

→a few times until melted.
Place avo, milk and melted chocolate in a food processor and blend together until
smooth. Keep adding a little more liquid until the mousse is very smooth and light.
Blend in honey or maple syrup to taste.

→ Spoon into serving glasses and serve immediately. Garnish with berries.

74

NADIA LIM'S BANANA AND PISTACHIO
CIGARS

serves 4
prep 10 mins
cook time 15-20 mins
filo pastry 6 sheets
butter 50g, melted
ground cinnamon 1 teaspoon
brown sugar 2 teaspoons
pistachios 1 cup finely chopped + extra to serve
bananas 4 (try to choose bananas that are not too bent)
runny honey to serve
natural unsweetened thick greek yoghurt to serve

→ Preheat the oven to 180 degrees. Lay a sheet of filo on the bench and brush with

melted butter, place a second layer on top, brush with melted butter, place a second
layer on top, brush with melted butter and lay a final third layer of filo pastry on top.
Cut in half so you have two large squares. Repeat with remaining sheets of filo, so
you end up with four large squares of pastry (each 3 sheets thick). Brush the top
layer of filo with melted butter, sprinkle over cinnamon and brown sugar and scatter

→over pistachios.
Place each banana in the middle of each filo square. Bend banana to straighten it
out a bit (it is fine if it breaks a little) firmly roll pastry around the banana, enclosing

→pistachios.
Place cigars on a baking tray with pastry seam underneath. Brush with melted
butter and bake for 15-20 minutes until golden and crispy. To serve, drizzle over
honey and scatter over more pistachios. Serve cigars hot with a dollop of greek
yoghurt.

75



NADIA LIM'S GRILLED PEACHES WITH BERRY
SAUCE AND PISTACHIO CRUMBLE TOPPING

serves 4
prep 5 mins
cook time 25 mins
peaches 4 large, halved and stoned
icing sugar 1 tablespoon
BERRY SAUCE:
boysenberries or raspberries fresh or frozen 2 cups
icing sugar 2 tablespoons
PISTACHIO CRUMBLE:
rolled oats ½ cup
cinnamon ¼ teaspoon
brown sugar 1 tablespoon
butter 25g, softened
pistachio buts ⅓ cup, finely chopped
natural unsweetened greek yogurt or creme fraiche to serve

→ Preheat the oven to high. Place peaches cut side up in an ovenproof dish. Sieve

icing sugar over peaches. Grill for 15 minutes until soft and slightly caramelised on
top. When the peaches are ready, remove from oven and set aside to cool a little

→(they will be very, very hot) and change the oven setting to bake at 180 degrees.
Meanwhile make the berry sauce and crumble topping. Place berries in a small
saucepan with icing sugar and a splash of water. Bring to the boil and cook for about

→5 mins, stirring frequently, until reduced to a sauce. Set aside.
To make crumble, combine oats, cinnamon and brown sugar in a bowl. Rub in
butter with your fingertips until mixture resembles breadcrumbs. Mix in pistachio
nuts. Spread crumble mixture over a baking tray and bake for 10-12 mins until

→golden brown.
To serve, divide berry sauce between bowls, and place two grilled peach halves on
top. Sprinkle over pistachio crumble and serve with a dollop of greek yoghurt or
creme fraiche on the side.

77

OTHER



GARLIC NAAN

makes 4
1¾ cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
¾ teaspoon baking powder
2 teaspoons oil (I used olive, you could use anything relatively mild)
½ cup milk
garlic butter topping
2 tablespoons butter, melted
1 or 2 cloves garlic, minced
1 teaspoon fresh chopped cilantro or parsley

→ Combine all dry ingredients, and whisk together. Create a well in the middle of

the dry ingredients, and add the oil and milk. Mix everything together until it forms a
ball. Turn out on the counter and knead until very smooth and elastic — at least 5
minutes — adding more flour as necessary. Let the dough rest for 10 minutes. Divide

→into 8-10 equal pieces.
Heat a frying pan over medium-high heat. Roll one piece of dough until very thin
(less than 1/8″). If the pan isn’t non-stick, melt some butter before each piece. One
at a time, cook the naan for about 90 seconds, or until parts are blackening, on each
side. When they are done, you can brush them with butter and add seasonings
(cilantro, garlic, etc.)

80

CAULIFLOWER 'COUSCOUS'

serves 4 as a side
cauliflower 1 head (750-800g), cut into florets
telegraph cucumber ½, finely diced
tomatoes 2, diced
red onion ½ small finely diced
kalamta olives ¼ cup, chopped
dates ¼ cup finely chopped
lemon juice of 1
extra virgin olive oil 1 tablespoon

→ Place cauliflower in the processor and blitz to a fine, crumbly couscous like

texture. You may have to do this in batches to avoid overcrowding. Place in a large
bowl and microwave for a few mins, stirring a few times or spread out on an oven
tray and cook for 5 minutes, until cauliflower is very lightly cooked but still crunchy.

→ Toss cauliflower ‘couscous’ with cucumber, tomato, red onion, olives, dates, feta,

mint, parsley, lemon juice and extra virgin olive oil, and season to taste with salt and
pepper.

81

CATHERINE'S YUM SALAD SAUCE

50ml white wine vinegar
150ml light olive oil (don’t use extra virgin as it’s too heavy .. if you only have
that, then mix it with another kind of oil like rapeseed)
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon sugar or artificial sweetener
1 egg
a couple of grinds of black pepper

→ Blend in together well. Store in the fridge in an airtight container for up to a

week.

82

CHILLI SAUCE

1 cup chopped carrots (use less for milder chillies)
12 Scotch bonnets, stalks removed and sliced (wear gloves please)
7 garlic cloves, roasted in the pan and skin removed (heat a frying pan, roast
garlic on all sides for about ten minutes)
1 cup white vinegar
1 cup water
4 cherry tomatoes, halved
1½ tablespoons sea salt
1½ tablespoons sugar or sugar substitute
4 tablespoons lime juice

→ Once garlic roasted, remove skins, place all ingredients EXCEPT for the lime juice

in a large saucepan and bring to the boil. Simmer gently for another 20 minutes or

→30 minutes (until carrots are soft).
Remove from heat, squeeze in lime juice and then pour the mixture into a high
powered blender. Blend on max for 30 seconds (depends on strength of the
blender): mixture should be sauce-like consistency and no big bits left. Cool mixture
completely and pour into sterilised jars. Keep in fridge and enjoy!

83



MUM'S STIR FRY SAUCE

2 tablespoons soy sauce
2 tablespoons tomato paste
1 tablespoon white vinegar
1 tablespoon mirin (or teaspoon salt and pepper)
2 tablespoons corn flour

→ 1½ cup water
Add tomato paste, soy sauce, white wine vinegar and corn flour to a bowl and mix
taste to check, if too sour add a bit more mirin (or sugar). If too sweet add a bit more
vinegar. Add corn flour and mix, add water and mix, add to stir fry and stir, add some
more soy sauce if required, salt and pepper to taste.

PESTO

½ a clove garlic
1 big bunch of fresh basil
1 handful of pine nuts
1 good handful of freshly grated parmesan cheese
extra virgin olive oil

→ 1 lemon, optional
Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt. Pick,
roughly chop and add the basil leaves, then bash to a paste (or pulse in a food
processor). Add the pine nuts (very lightly toast first, if you like) to the mixture and
pound again, then stir in half the Parmesan. Drizzle in some oil — you need just

→enough to bind the sauce and get it to an oozy consistency.
Add most of the remaining cheese, then season to perfection with salt and black
pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy

→with the taste and consistency.
Add a squeeze of lemon juice at the end to give it a little twang, if you like, but
it's not essential.

85

INDEX

AF S

avo, halloumi and grape quinoa salad feta and onion tart 40 smoothies:
24 raspberry and avo 6
peanutbutter and date 6
B G sponge cake 71
sticky date pudding 73
banana cake 69 garlic naan 80 sundried tomato + cream cheese
banana and pistachio cigars 75 grilled peaches with berry sauce and stuffed mushrooms 35
beetroot and feta samosas 26 pistachio crumble topping 77 sundried tomato herb and parmesan
beetroot chocolate cake 65 gj's flapjacks 61 pizza bread 55
breakfast pita pockets 15
brownies 57 J T

jamie's gourmet veggie patties 39 tara's nice rice dish thing 27
tamari-roasted pumpkin, chickpea
C L and walnut salad 47
tomato, broccolini, pinenut and
caramelised baby leek and butternut lebanese breakfast wrap 13 parmesan fettuccine 37
filo pie 34 lemon tart 72
catherine's scones 53 linzertorte 63 V
catherine's salad sauce 82
veggie pad thai 43
cauliflower pizza base 42 M
cauliflower 'couscous' 81 W

chipotle pork soft tacos with apple mandarin cake 67 whipped iced coffee 9
slaw 44 milly's famous granola 7
chilli sauce 83 milly's bean salad thing 19
chocolate avo mousse 74 motzerella quesadillas 23
chocolate caramel slice 58 mum's stir fry sauce 85
chewy chocolate chip cookies 59 mushroom and spinach risotto 45
curried chickpea and egg salad 20

curry crushed potatoes with halloumi P
and poached egg 33

paneer curry 31

E pancakes:
banana 11
eggplant, tofu + caramelised chilli nana's 12
stir fry with cashew nuts 49 passionfruit cake 64

pea and feta falafel fritters 21

pesto 85

R

rice paper rolls 18
roast carrot, parsnip, herb and feta
puy lentil salad 25

87

saved the best pics till last x







21st

birthday!

LOTS OF LOVE