Melissa’s Almond Butter

Roast 2 cups of raw almonds in oven on moderate heat for 10-15 mins until slightly browned. Throw them into a food processor and blend for about 10-15 mins until the oil separates and you get a lovely creamy paste. Add the vanilla and a touch of cinnamon too. Yummo! It could be drizzled over some chopped up apple with some extra cinnamon and a bit of chopped up mint. I also spread it on some banana pancakes I made on the weekend. Failing that, on a spoon straight from the jar is also pretty good 😉 Continue reading Melissa’s Almond Butter

Jinya’s Prawns with Tamari Satay Dressing

Gather greens, pak choi, carrots and any other vegetables you feel. Chop and steam. Add raw prawns a few minutes before you’re ready to serve. They cook in jiffy. The dressing – 2 tbsp tamari. 1 tsp peanut butter. 1 tsp tahini. Juice of half a lime. Whizz in a blender. Dress the prawns and veg. mix it up then garnish with spring onion, fresh chilli and sesame seeds. Bosh! Continue reading Jinya’s Prawns with Tamari Satay Dressing

Sarah’s World Famous Pesto

Gently roast lots of whole garlic cloves with pine nuts and blanched almonds in lots of olive oil till just golden then set aside and allow to cool Put in a blender with lots of fresh basil and spinach and blitz with freshly ground black pepper and extra olive oil … add chilli if you’re feeling daring Store in the fridge in a sealed jar with olive oil on top to stop air getting to the pesto and it will keep for longer Continue reading Sarah’s World Famous Pesto

Sarah’s Tomato Sauce

You really need to give this a go – super versatile! Gently and slowly sauté one large brown onion in olive oil with cracked black pepper  till brown and sweet Add fresh or tinned tomatoes (about 500 grams) with fresh oregano and thyme and some chilli if you want heat Cook down slowly with a splash of lemon juice Keep it really thick and add a teaspoon of honey if you want some subtle sweetness Blend till smooth … Yum! You could freeze in small batches and cook with meatballs or fish or add to sauces Continue reading Sarah’s Tomato Sauce

Essential Stock

I’ve found that most powdered and liquid stocks have yeast, sugar and salt so I started to make my own Stock 3 carrots cut into three pieces 3 celery stalks cut into three 1 large brown onion cut into quarters 1 tablespoon of peppercorns 4 bay leaves (dried or fresh) Fresh parsley stalks 1/4 of a lemon, skin removed Cover all with water in a large saucepan on the stove and simmer on a low heat for at least three hours for the cege version – or at lesat five hours on a low simmer ot overnight in a slow … Continue reading Essential Stock