Here is our recipes page. I hope you enjoy trying them all.

Serves 4 to 6

2 tablespoons vegetable oil
3 medium onions, thinly sliced
1 medium red bell pepper, seeded and chopped
1 1/2 cups vegetable broth
1/2 cup peanut butter
2 tablespoons cider vinegar
1 teaspoon salt,
1/4 teaspoon cayenne pepper, or to taste
2 pounds spinach or Rape, well washed, stems removed, and coarsely chopped.

Heat the oil in a 5-quart Dutch oven or soup kettle. (I usually just use a large skillet.) Add the onions and bell pepper, and cook over medium heat, stirring often, until the onions have softened, about 5 minutes. Add the broth and bring to a boil. Stir in the peanut butter, vinegar, salt, and cayenne. Add the spinach or Rape and cook, stirring often, just until wilted, about 5 minutes. Serve immediately.

This will serve 2-3 people.

1 cup of boiled noodles,
1 cup powdered raw peanuts,
4 dried red chillies (available in Asian stores),
Firm Tofu cut into cubes,
1 tsp minced garlic,
1 pack of button mushrooms chopped into small pcs,
1tsp brown sugar,
1/4 cup soy sauce,
2 tbsp Rice Vinegar,
1 bunch green onions chopped,
Salt to taste.

Fry green onions till still crisp in a saucepan in a little quantity of vegetable oil.

Add the mushrooms and cook till soft.

In the meantime grind the raw peanuts and the red chillies in a food processor.

Add this mixture to the saucepan along with soya sauce, brown sugar and vinegar.

Cook it on the gas top till it blends well.

Add salt to taste.

Add the tofu and just heat it a little and then add the noodles and mix it well and serve hot.

You may vary the dry chillies to make it more spicy. This version is also fairly spicy.

Cook the pasta, drain it, add it to the eggplant sauce, stir quickly and let it season for 3 minutes with fire on. Serve soon.

250g (8� oz) bunya nuts
1 onion, chopped
rosemary
15g (� oz) butter
1/3 cup cream
3 leeks, sliced
2 broccoli, cut in small pieces
1 sweet potato, sliced
30g (1 oz) butter
1 cup mushrooms, sliced
Allspice
1 carrot, grated
1 onion, chopped
garlic, cumin
� capsicum, sliced
2 teaspoons butter
� cup cream
1 egg
salt, pepper
2 tomatoes, sliced
200g (7 oz) grated cheese

Boil bunya nuts for ten minutes. Open shells while they are still wet. Cool. Grind them into a fine meal. Fry onion and rosemary in butter, add bunya nuts and cream. Stir over heat until mixture has the consistency of pastry. Cool, then place pastry into a greased springform.

Steam leeks, broccoli and sweet potato, keeping them separate. Melt butter in frying pan, stir-fry mushrooms and Allspice. Remove from pan.

In same pan, fry one after the other: carrot, onions with garlic and cumin, capsicum. Assemble the pie by layering leek, sweet potato, mushrooms, carrot, onions and broccoli. Beat cream, egg, salt and pepper together.

Pour cream-egg mixture over pie, place cheese, tomatoes and capsicum on top. Bake at 200�C (400�F) for 45 minutes.

4 ts Olive oil
1 lg Clove garlic, minced
1/2 c Chopped onion
2 c Peeled, cubed eggplant
1 1/2 c Peeled, seeded, chopped
Tomatoes
Salt and pepper
1 1/2 ts Balsamic vinegar
1/4 c Chopped, fresh basil
4 ts Toasted sesame seeds

In medium skillet, heat olive oil, and saute garlic and onion until onion is translucent, about 5 minutes.

Stir in eggplant and tomato. Sprinkle with salt and pepper.

Cover and cook over low heat until eggplant is tender, about 10 minutes.

Stir in vinegar and basil.

Cook uncovered 5 minutes longer, stirring occasionally.

Sprinkle with sesame seeds.

Original Recipe
Servings: 4
Cooking/Prep time: 1hr 30min

2 medium to large delicata squash*
1lb. Extra firm tofu, drained, pressed and crumbled
1 medium onion, finely chopped
2 tbsp. Olive oil
Grated Soy Parmesan cheese, to taste
Salt and pepper, to taste

Cut the squash in half lengthwise. Remove the seeds. Place halves cavity-side down in a baking dish (or two). Add about 1" of water. Place in a 375� oven and bake uncovered for 40 minutes.

While the squash is baking, chop the onion. Saut� it in the olive oil. While the onion is saut�ing, crumble the tofu into it. Salt and pepper it to taste. Cook the onion/tofu mixture over medium-high heat, turning with a spatula every 5 minutes, until tofu is browned thoroughly.

When the squash is done, remove it from the oven, drain the water, flip the squash cavity-side up, and fill with the onion/tofu mixture.

Bake the squash uncovered for about 30 more minutes at 375�.

Remove from oven; sprinkle each squash with Parmesan, and place under the broiler until cheese is melted.

*Any squash with a large inner cavity may be used if Delicata are not available

240g pack Old El Paso 6 Burrito Tortillas 1 tablespoon cstor sugar
150g milk or dark chocolate
2 Mangoes, peeled, chopped
2 punnets of strawberries, hulled. sliced
ice cream or cream, sprigs of mint, to serve

Preheat oven to 180 degrees celcius. Open Burrito Tortilla pack, throw away Freshness Sachet. Microwave 6 Tortillas in pouch on HIGH / 850 WATT / 100% power for 20 seconds to make more flexiable. Cut tortillas in half. Brush one side with egg white and sprinkle lightly with sugar.

Form tortillas halves into cone shapes, sugar coating inside, and stand, wide side down, into 12 x 1/2 cup muffin tray. Bake for 8 to 10 minutes or until golden brown. Cool in pan.

Melt chocolate in a small bowl over a pan a simmering water. Fill tortilla cones with mango and strawberries. Spoon melted chocolate into a plastic bag. Clip lock bag. Snip a corner of the bag ans pipe a zig-zag pattern over the mango and strawberries. Serve with ice cream or cream and sprigs of mint.