Mushroom Sliders With Homemade BBQ Sauce 4 large field mushroom caps6 slider buns/dinner rolls of your choiceToppings of your choice: (sprouts (onion, tomato avocado, blue cheese, etc))For the sauce:1/2 onion (grated)1 clove of garlic (minced)1/2 cup ketchup2 tablespoons Dijon mustard2 tablespoons apple cider vinegar2 tablespoons maple syrup1 tablespoon worcestershire (I use the vegan brand)1 teaspoon... Read More »
Pumpkin, blue cheese and rosemary pie w. sour cream shortcrust pastry For the pie900 gm peeled Kent pumpkin (cut into 4cm cubes, about a third large)2 tbsp olive oil1 onion (finely chopped)2 tbsp pine nuts3 garlic cloves (finely chopped)1 tbsp coarsely chopped rosemary80 gm blue cheese such as Gorgonzola50 gm finely grated parmesan1 egg (lightly... Read More »
Silverbeet, lemon & cheese pie 300 g ricotta500 g silverbeet remove stalks2 tbsp olive oil1/2 leek (sliced)1 onion (sliced)2 cloves finely choppedgarlic1 green chilli (deseeded and finely chopped)2 slices preserved lemon (pith and flesh removed and finely sliced)pinch of cumin seedspinch of fennel seeds100 g bunch of parsley (roughly chopped)1 lemon (juiced)3 eggs300 g feta1... Read More »
Saute the onion in the oil, when glassy add the tofu and sambal.
Saute so that the sides of the tofu are gently browned.
Add the risotto rice, water and turmeric or saffron, a pinch of sugar, dash of cinnamon and the salt and pepper.
Cook, stirring often, until the rice is soft.
Shortly before serving add pea pods, cook for a few minutes until the pea pods are al dente.
At the last minute add sliced banana chunks, otherwise they will over cook and get too soft.
Season to taste with salt and pepper.
