Carrot Salad

grated carrots
lemon juice
oil
sultanas
salt & pepper

Optional: sunflower seeds, nuts, etc


Combine all ingredients in a bowl and mix well.

Cranberry-Almond Granola

Budget Bytes book, pg 24

Breakfast Parfaits

Budget Bytes book, pg 22

Roast Lamb With Scalloped Potato And Onion

Ingredients

1 leg of lamb (about 2kg)

2 large garlic cloves, cut into slivers

1 lemon, sliced

4 large potatoes, peeled, thinly sliced

3 sweet potatoes, peeled, sliced

2 large onions, thinly sliced

8 sprigs thyme, leaves picked

500ml chicken stock

40g macro organic salted butter, diced

steamed green beans, to serve

gravy, to serve (optional)

 

 

Preheat oven to 200°c. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices.

Layer potato, sweet potato and onion in a large roasting pan, seasoning each layer with thyme leaves, salt and pepper, and finishing with potato. Pour over stock and press down lightly. Dot with butter. Place on a low shelf in oven.

Place lamb directly on oven rack above the roasting pan. Roast for 1½ hours or until vegetables are tender and golden.

Remove lamb from the oven, then transfer to a plate and cover loosely with foil. Set aside for 15 minutes to rest.

Slice the lamb and serve with the roasted vegetables, steamed green beans and gravy, if using.

 

tips:Cooking the lamb on the oven rack allows the heat to circulate more evenly and the juices to drip onto the vegies cooking below.

 

 

Beet Bread

Ingredients

3/4 cup warm water
1 1/2 cups raw beet puree (about 2 1/2 peeled medium beets)*
3 1/2 cups unbleached all-purpose flour
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
2 1/4 teaspoons active dry yeast


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Chocolate Dump-It Cake

2cups sugar
4ounces unsweetened chocolate
1stick unsalted butter, plus more for greasing the pan
2cups all-purpose flour, plus more for dusting the pan
2teaspoons baking soda
1teaspoon baking powder
1teaspoon salt
1cup milk
1teaspoon cider vinegar
2eggs
1teaspoon vanilla
1 ½cups Nestle's semisweet-chocolate chips
1 ½cups sour cream, at room temperature



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White Bean and Roasted Garlic Dip

4 tablespoonsextra-virgin olive oil, divided
2 whole garlic heads
2 (16-ounce) cans canellini beans or other white beans
1/4 cupfresh lemon juice
1/4 teaspoonsalt
1/4 teaspoonwhite pepper
1/4 cupfresh flat-leaf parsley leaves for garnish



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Mushroom and Taleggio macaroni cheese

20g dried mixed forest mushrooms
2/3 cup boiling water
375g orecchiette (or other short pasta)
65g butter
2 tablespoons plain flour
1 cup milk
200g brown mushrooms, chopped
2 teaspoons fresh thyme leaves, plus extra to serve
150g taleggio, diced (see Note)
50g stale sourdough bread, finely chopped
3 teaspoons extra-virgin olive oil


*** Taleggio is an Italian washed rind cheese. It has a strong aroma but a mild taste. There is no need to discard the rind as it will impart flavour. You could replace the taleggio with another washed rind cheese ***

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Falafel Salad

Tahini Dressing

1/3 cup tahini (sesame seed paste)
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, peeled
1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt

Salad

1 bunch flat leaf parsley
1 bunch cilantro
1 (19 oz.) can chickpeas
1/2 cup uncooked bulgur
2 small (3/4 lb.) tomatoes

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