LEMON CAKE

What you need:

250g Butter

2 Cups Castor Sugar

6 Eggs

4 Tablespoons Lemon Rind

3 Lemons

2 Cups Plain Four

2 Teaspoons Baking Powder

1 Tub Sour Cream (250g)

What you do:

• Preheat oven 160 degrees
• Cream Butter and Sugar (or melt a little on stove or in microwave to make creaming easier)
• Once mixture is cold add Eggs and mix in well
• Add dry ingredients and Sour Cream alternately (to make mixing easier)

  Bake in oven for 1hr or up to 1and 1/2 hrs depending on oven, check cake after 1 hr to see if middle is cooked.

Glaze:

• The Juice of 2 - 3 Lemons
• 1/4 Cup Castor Sugar

  Mix Castor Sugar with Lemon Juice (heat in the microwave or over the stove if you want really tangy lemon glaze).

  Once cake and glaze are both totally cooled, pour glaze over cake and serve.

HUMMUS

What you need:

1/2 Cup Chickpeas or 1can (fresh chickpeas need soaking overnight)

4 Garlic Cloves

1/2 Cup Tahini

4 Tablespoons Lemon Juice or Lime Juice

1 Tablespoon black pepper (ground or otherwise)

1 Tablespoon Olive Oil

Paprika (optional) decoration

What you do:

• Soak fresh chickpeas overnight in cold water, cover bowl
• Boil and simmer chickpeas until soft (1-1/2Hrs)
• Crush or finely chop Garlic Cloves
• Drain Chickpeas and add Garlic, Tahini, Lemon Juice, Pepper and Olive Oil
• Mash until smooth (fork or potato masher) or blend.

  Use 1/2 Teaspoon of Olive Oil to drizzle over Hummus if not being used straight way to keep it moist. Sprinkle Paprika over to garnish or use some parsley (optional).

GUACAMOLE (Advocado Dip)

What you need:

3 Ripe Advocados

2 Teaspoons of Onion

1 Garlic Clove

2 Tablespoons Lemon juice

1/2 Teaspoon of Salt

1 Tomato (optional)

1/2 Teaspoon chilli or powder

What you do:

• Finely chop teaspoons of Onion and Clove of Garlic
• Mash Avocados till creamy
• Take out Tomato seeds and finely chop Tomato
• Add chopped ingredients to Avocado mix, plus the Salt, Chilli, Lemon Juice

  You can also add fresh coriander, a tablespoon of Sour Cream or Mayonaise to the mix depending on your taste. Makes 2 small bowls.

FILO ROLLS

What you need:

1 Packet Filo Pastry

Handful Pine Nuts

1 Bunch Silverbeet

1 1/2 Cups of Rice

150g Feta Cheese (or Vegetarian cheese)

3 Teaspoons of Cajun Spice (optional)

What you do:

• Brown Pine Nuts in a fry pan, stirring and turning constantly
• Boil Silverbeet until soft, then shred or rip up into small bits
• Cook Rice
• Dice Feta 150g equals about 3/4 of a 200g Packet
• Once rice is cooked place all this mixture including Cajun Spice (optional) into a pot and heat through until Feta melts
• Take 4 sheets of Filo Pastry and brush butter or margarine all over between in each sheet
• Then cut the 4 sheets into halves or quarter depending on how you would like to have rolls or triangles or tied parcels
• Place mixture in each parcel and tie, or roll etc
• Place in the oven at 160 degrees until Filo Pastry Rolls are golden

  * These go really well with a plum sauce.

QUICK TASTY PIZZAS

What you need:

1 Packet Pita Bread (or Garlic Pita)

1 Tub of Tomato Paste

2 Cloves Garlic

Sprinkle of Oregano or Basil

Feta Cheese

Tasty Cheese

Brocali

Red or Yellow Peppers

(Your choice of tomatos, olive, courgettes, fresh corriander etc..)

What you do:

• Put Tomato Paste into a sauce pan with a little water to help mix
• Finely chop Garlic Cloves and add to tomato paste, heat and stir in sprinkles or Oregano, Basil
• Place Pita Bread under the grill and toast one side well (make sure you keep an eye on these they brown quickly)
• On the uncooked side spread your Tomato paste mixture
• Chop up Brocali Heads fine and cube Feta and peppers
• Add these to your Pita Bread with your choice of anything else and finish with tasty cheese topping
• Put back under grill until cheese is melted well on top

Alternatively you can bake instead of grilling, just but everything on Pita Bread and place in the oven. You can buy a vegetarian cheese variety if you wish.

You can add any meat to this if you are a meat eater

TABOULEH

What you need:

175g-200g/6-7oz Bulgar Wheat

Salt

340ml/12fl oz Boiling water

450g/1pound Tomatos

1/2 Cucumber

2 Spring Onions

Dressing

60ml/4 Tablespoons Olive Oil

60ml/4 Tablespoons Lemon Juice

2 Tablespoons fresh Mint

15g/4 Tablespoons fresh parsley

2 Cloves Garlic

What you do:

• Mix Bulgar Wheat and salt, pour over the boiling water
• Leave for 20 mins

The Dressing

• Finely chop fresh mint, parsley and Garlic add all plus Olive Oil and Lemon Juice to soaked Bulgar Wheat mixture
• Fold gently with a spoon
• Place in fridge for 2 hours (or overnight)

The Rest

• Finely dice Tomatos and Cucumber
• Finely chop Spring onions add to Bulgar mixture and its ready to serve

PASTA NUT SALAD

What you need:

225g/8oz Pasta Shapes (any sort)

3 Tablespoons Mayonaise

2 Teaspoons Tahini

1/2 Teaspoon salt

1 Orange

1/2 Red pepper

1 or 2 Celery sticks

1 Large Avocado

1/2 Fancy Lettuce (whatever)

Hand full Pine Nuts

What you do:

• Boil pasta until soft (should be soft to firm) drain and leave to cool
• Add Mayonaise and Tahini, salt mix in
• Finely dice Red Pepper and Celery mix in
• Tear lettuce leaves mix in
• Put pinenuts in a frypan stirring constantly until brown mix in
• Dice Avocado mix in gently
• Peel and slice Orange into rounds mix some in leave a couple to decorate the top of the salad