Archive for the ‘Recipes’ Category

Potato Salad

This is best if you can get some good organic spuds…
the taste is so much better organic…..

boil six medium potatoes….skin and cut them into bite size pieces…

while they are boiling
in a small frypan ..heat up one tablespoon oil and add one teaspoon black mustard seeds
cook until they have all popped…

while the potatoes are still warm add the following…
two tablespoons yogurt
one teaspoon chopped chilli
one tablespoon chopped mint
three tablespoons sour cream…

salt to taste….


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Zucchini Soup

A smooth gentle green soup…A favourite of Sebastins


1 1/2 cups grated zucchini…..use the smallest side of the grater
4 tablespoons butter
3 tablespoons flour
3 cups of milk ….I usually do half milk half water
seasoned salt and pepper……a must in this soup
1/2 cup grated cheese…


Saute the zucchini in one tablespoon of the butter for approx five minutes….
Melt the remaining butter and add the flour stirring constantly with a whisk….
Slowly add the milk/water….continue to stir constantly with the whisk….
Simmer until zucchini is tender and the soup has thickened….
Add the seasoned salt a pepper…
Add the cheese and cook for a little longer until cheese is  melted….
Makes approx four cups…

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This is my version of Baba Muktananda’s Chai

In a saucepan

four cups water
one cinnamon stick
six cloves
six cardamon pods crushed
chunk of ginger sliced

bring to the boil  and let simmer for ten to fifteen mins uncovered
now add one and a half cups of milk
bring back up to the boil
then add
four desert spoons sugar….brown is best
and three or four tea bags
let it steep then strain..

and enjoy …

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My friend Jae gave me this recipe and they’re possibly the best cupcakes ever. Big words, but true. They’re easy to make and the recipe is pretty flexible… oh yeah, and gluten free.

125g butter
180g white chocolate melts
3 lightly beaten eggs
1 cup brown sugar
1 cup gluten free plain flour (any kind)
1/2 cup flaked almonds
1/2 cup diced dried apricots

Preheat oven to 160 degrees.
Melt butter and chocolate in a saucepan over low heat, allow to cool a bit.
Mix in eggs, sugar and flour. Then almonds and apricots.
Spoon into cupcake casings (It seems like a palaver but without it they get stuck in the tray. I think it’s a gluten free flour thing.)
Bake for about 30-40 minutes, allow to cool in tin.

Other ideas:
Instead of diced apricot, sink little chunks of dark chocolate into each cupcake before baking.
Use even more white chocolate then it calls for.
Use even more almonds then it calls for (2/3 cup instead of 1/2 cup)
Use extra dark brown sugar.
Pour into cake pan and bake as a slice instead.

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I like this recipe because it’s so insanely good… but also because it can be both vegan and gluten free. I first made it when I had a comedic amount of bananas and eight dinner guests with complex allergies. It’s best with really ripe bananas in the cake, and eaten still hot from the oven. The recipe originates from this excellent blog.

1/2 cup butter
3/4 cup raw caster sugar or brown sugar
2-3 firmish bananas, peeled and sliced thinly.

1/2 cup butter
1 cup sugar
2 ripe mashed bananas
1 1/3 cups plain flour
2 tsp cinnamon
1/4 tsp bicarb
1/2 cup coconut milk
1 1/2 tsp vanilla essence

Preheat oven to 180 degrees.
Caramel: Over medium heat, melt butter. Add in sugar and stir regularly till caramelised. Don’t be tempted to taste it, caramel burns. Line an oven proof baking dish with baking paper and arrange banana slices in dish, should look a bit like roof tiles. Pour over caramel.
Cake: Cream butter and sugar. Mix in banana, coconut milk and vanilla extract. Then sift in flour and bicarb and stir well. Pour into dish, spreading mixture evenly over banana and caramel. Bake for 40-45 minutes. Check it’s actually cooked the whole way through, it is quite a sticky cake, but it should be firm not wobbly.
Serve hot from the oven or if you want to show off its good looks, let cool for 5 minutes, then flip onto a plate to serve.
Step back while barbarian hordes go into eating frenzy.

Other possibilities:
Replace bananas in the topping with finely sliced pears or apples.
Use gluten free flour instead of normal flour.
If you haven’t any plain flour, use self raising and omit the bi carb.
Use olive oil or nuttelex instead of butter, this will effect the caramel a bit, so amp up the brown sugar.
Replace the coconut milk with milk or bonsoy.
Drain spiced stewed pears and use on top, retaining the liquid to use in place of the milk.

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