Curried pumpkin and potato pancakes

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Curried pumpkin and potato pancakes

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Ingredients
  

  • 200 g pumpkin, peeled and grated
  • 2 large potatoes, peeled and grated
  • 1 large onion, peeled and grated
  • 2 eggs lightly beaten
  • ½ cup milk
  • ½ cup sour cream
  • oil for lightly frying
  • 1 tsp curry powder
  • 4 tbs plain flour

Instructions
 

  • Drain grated vegetables in a colander and squeeze out excess moisture
  • Mix together in a large bowl, eggs, milk, sour cream, flour and curry powder
  • Add vegetables
  • Heat oil in a large frying pan over moderate heat
  • Drop tbs. of mixture into pan and cook until golden on both sides. Drain on paper towel

Passionfruit mousse

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Passionfruit mousse

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Servings 2

Ingredients
  

  • 3 tbsp gelatine
  • 2 tbsp water
  • ⅔ cup passionfruit pulp
  • ½ cup thickened cream cheese
  • ¼ cup caster sugar
  • 2 tbsp lemon juice

Instructions
 

  • Sprinkle gelatine over hot water to dissolve.
  • Combine passionfruit, lemon juice, cream cheese in a bowl.
  • Add gelatine.
  • Pour into a bow or mould to chill for several hours.

Passionfruit tropical fruit salad

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Passionfruit tropical fruit salad

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad
Servings 2

Ingredients
  

  • 3 passionfruits
  • 2 medium kiwi fruits
  • 1 small pineapple chopped
  • 1 small rockmelon

Dressing

  • ½ cup lime juice
  • ½ cup caster sugar
  • 2 tbsp chopped fresh borage leaves

Instructions
 

  • Combine fruit and dressing in a large bowl.
  • Chill for several for three hours.
  • Combine, juice and sugar in a small saucepan.
  • Stir over low heat to dissolve sugar.
  • Reduce and simmer for 3 mins.
  • Cool.
  • Stir in borage leaves.

Pumpkin and apple soup

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Pumpkin and sweet potato gratin

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 2 bacon rashers Trimmed of rind and fat, and cut into large chunks
  • 1 medium onion Diced and sautéed in a little butter until cooked
  • 250 g sour cream
  • ¼ cup milk
  • 2 eggs
  • 500 g butternut pumpkin Peeled and sliced thinly
  • 500 g sweet potato Sliced thinly

Instructions
 

  • Bake at 180c for 1 hour and 20 minutes.
  • Prepare large and deep baking dish.
  • Layer pumpi.
  • Top with grated cheese and cover with foil.

Parsnip mash

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Parsnip mash

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Ingredients
  

  • 2 large potatoes, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 60 g butter
  • 2 tbs sour cream

Instructions
 

  • Place parsnip and potatoes in boiled slated water.cook until tender.  Darin. Return to pan
  • Mash quickly to retain heat
  • Stir in milk. Beat in butter and sour cream

Parsnip and carrot warm salad

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Parsnip and carrot warm salad

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad
Servings 2

Ingredients
  

  • 4 parsnips
  • 4 carrots
  • 60 g butter
  • ½ cup slivered almonds

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp honey
  • 2 tbsp seeded mustard

Instructions
 

  • Mix dressing ingredients.
  • Coarsely grate parsnips and carrots into 5cm lengths.
  • Heat butter in large fry pan, add almond, cook, stirring constantly, for 3 – 5mins.
  • Add parsnips and carrots, cooks 5 mins, stirring constantly.
  • Add dressing.
  • Serve immediately.

Beetroot and ginger salad

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Beetroot and ginger salad

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Salad
Servings 4

Ingredients
  

  • 10 beetroot, cooled, peeled and cut into quarters

Dressing

  • ½ cup apple cider vinegar
  • ½ cup sugar
  • 1 cup water
  • 2 tbsp grated fresh ginger
  • 1 tbsp orange rind
  • 2 tbsp lemon juice
  • 2 tbsp orange juice

Instructions
 

  • Place dressing ingredients into a saucepan.
  • Cook over low heat until sugar is dissolved.
  • Add beetroot and simmer for 10 mins.
  • Chill for 30 mins.
  • Can be stored in fridge.

Beetroot salad

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Beetroot salad

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Servings 2

Ingredients
  

  • 2 large beetroots, boiled, peeled and diced
  • 1 carrot coarsely grated
  • 1 red onion, cut in half and sliced thinly
  • 1 stick celery, slice thinly
  • 1 tbsp fresh parsley, chopped
  • ½ cup alfalfa sprouts

Dressing

  • 300 g natural yoghurt or sour cream
  • 2 tbsp lemon or lime juice
  • 1 tbsp sugar

Instructions
 

  • Mix dressing.
  • In a large bowl combine beetroot, and carrot.
  • Add celery and red onion.
  • Add dressing and parsley.
  • Garnish with alfalfa sprouts.
  • Serve immediately.