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Chicken stir-fry


4 skinless boneless chicken breast fillets

1 egg white

1 tbsp cornflour, plus 1 tsp extra

350g fragrant Thai rice

thumb sized knob of root ginger

1 red pepper

1 shallot

1 garlic clove

1 red chilli (optional)

1 tbsp vegetable oil

1 tbsp fish sauce

juice 1 lime

handful basil leaves


Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix. Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.

Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.

Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.

Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.

Chocolate Oat Crumble


185 g butter, melted

11⁄2 cups brown sugar or 300 g, firmly packed 1 egg, beaten

1 teaspoon vanilla essence

13⁄4 cups plain flour or 220 g

11⁄2 teaspoons baking powder

21⁄4 cups rolled oats or 225 g

For the filling:

300 g dark chocolate, chopped

397 g sweetened condensed milk

2 tablespoons butter or 30 g, softened 3⁄4 cup hazelnuts or 95 g, chopped

1 teaspoon vanilla essence

How to Prepare:

Combine the melted butter, brown sugar, beaten egg and vanilla essence in a large bowl. Sift together the flour and baking powder and add to the mixture along with the rolled oats. Press 2/3rds of the mixture onto the base of a greased, lined 25 × 30 cm baking dish and place in the fridge to chill while preparing the filling.

Place the chocolate, sweetened condensed milk, and butter in a small saucepan. Stir over low heat until the chocolate is melted and the mixture is well combined. Mix in nuts and essence.

Spread filling over the base and then crumble over the remaining base mixture. Bake in a 180 °C preheated oven for 30 minutes, or until golden brown.

Cool to room temperature, then refrigerate until firm before cutting into a square slice.

Spinach Quiche


  • 1/2 cup butter 
  • 3 cloves garlic, chopped 
  • 1 small onion, chopped 
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained 
  • 1 (4.5 ounce) mushrooms
  • 1 (6 ounce) package herb and garlic feta, crumbled 
  • 1 (8 ounce) package shredded Cheddar cheese 
  • salt and pepper to taste 
  • 1 (9 inch) unbaked deep dish pie crust 
  • 4 eggs, beaten 
  • 1 cup milk 
  • Salt and pepper to taste


Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Curried Eggplants with Tomato and Basil


1 cup white basmati rice

kosher salt and black pepper

1 tablespoon olive oil

1 onion, chopped 

2 pints cherry tomatoes, halved 

1 eggplant (about 1 pound), cut into ½-inch pieces

1½ teaspoons curry powder 

1 15.5-ounce can chickpeas, rinsed

½ cup fresh basil

¼ cup plain low-fat yogurt (preferably Greek), optional

How to Make:

Step 1

In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2

Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

Step 3

Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.

Step 4

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.

Step 5

Stir in the chickpeas and cook just until heated through, about 3 minutes.

Step 6

Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using. Garnish with pomegranates.

Macaroni Pasta in Red Sauce


1 tablespoon vegetable oil or 15 ml
500 g minced beef (Optional)
1 medium onion or 100 g, finely chopped 3 cloves garlic, finely chopped
1 tablespoon tomato paste
5 medium tomatoes or 500 g, chopped
1 teaspoon ground cinnamon
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups water or 750 g, hot
20 g chicken or Vegetable Stock
1 packet macaroni pasta or 400 g

How to Prepare:

In a large pot, heat Vegetable Oil, and sauté Minced Meat and Onions until onions are soft. Add Garlic and Tomato Paste and cook for an additional 2 minutes.

Add Tomatoes, Cinnamon, Basil and Oregano to the pot and simmer for 10 minutes.
Add Hot Water, chicken stock, and Macaroni to the pot and simmer covered for 20 minutes or until pasta is cooked.

Stir once and dish out on a large platter.

Heart Chocolate Biscuits


2-1/4 cups All-purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Ground Cinnamon

1/4 cup Unsweetened Cocoa Powder

1 cup Firmly Packed Brown Sugar

1 whole Large Egg

1-1/2 teaspoon Vanilla Extract

2 sticks (1 Cup) Unsalted Butter, Softened

1/2 cup chocolate spread or melted chocolate, to decorate


Combine flour, baking powder, salt, cinnamon, and cocoa powder in a bowl. Whisk together and set aside.

In the bowl of an electric mixer, cream butter and brown sugar until fluffy. Add egg and vanilla and beat until combined. Add flour/cocoa mixture in two or three batches, mixing well after each addition. 

Place dough into a large Ziploc bag and flatten slightly with your hand. Seal bag and refrigerate for two hours. 

To make to cookies, preheat oven to 350 degrees. Remove dough from bag and place on a floured surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a heart cutter. You'll need to consolidate and re-roll the dough as you go. 

Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 12 minutes, or until set (but not browning at all.) Remove from oven and allow to cool completely. 

Decorate with melted chocolate or chocolate spread.

Stuffed Tomato with Freekeh


10 small tomatoes or 1 kg

2 tablespoons olive oil

1 medium onion or 125 g, chopped

200 g lean minced beef

1½ cups Freekeh or 240 g, washed, soaked for ½ hour and drained

2 tablespoons fresh parsley, finely chopped

2 tablespoons coriander leaves, finely chopped

½ cup mushrooms or 50 g, chopped

2 cubes vegetable stock

¼ teaspoon ground black pepper

2½ cups water or 625 ml


Cut with a sharp knife the top part of the tomato (stem part facing the bottom side) and hollow the tomato to empty the pulp from inside and set them aside. Chop the pulps and set them aside too. 

Heat the oil in a medium saucepan and cook onion until tender then add the beef and stir for 5 minutes or until beef is cooked.

Add Freekeh, parsley, coriander, mushroom, vegetable stock cubes, black pepper and the chopped tomato pulps and stir for 5 minutes. Add water and bring to boil with occasional stirring then cover and simmer over a low heat for 25 minutes or until Freekeh is well cooked. Set aside to cool a little.

Fill the empty tomatoes with the prepared Freekeh and place them in a baking tray greased with little of olive oil and bake in a 200˚C preheated oven for 35 minutes or until tomato is cooked.

Remove from oven and serve.

Crispy Tofu Bowl

Organic Ingredients:

14 oz. extra-firm tofu

1/2 small red onion, very thinly sliced

1/4 c. Grape vinegar

1/4 c. Thai sweet chili sauce

1 tbsp. olive oil

1 cucumber, chopped

3 tbsp. cornstarch

2 tbsp. vegetable oil

1 c. quinoa, cooked

2 tbsp. roasted cashew halves

Parsley leaves, for garnish




Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.

Whisk vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with cucumber.

Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.

Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.


Orange Chocolate Cookies


1¾ cups butter or 400 g, cold

1¾ cups brown sugar or 400 g

1 tablespoon salt

20 g orange zest, zest of 2 oranges

1/3 cup water

3 eggs

6½ cups plain flour or 875 g

2 teaspoons baking soda

100 g chocolate chips


Combine the cold butter, sugar, salt and orange zest into a mixer with paddle, and then add the liquid ingredients: water and eggs.

Sift the flour and baking soda and add them to the mixture along with the chocolate chips. Combine them to obtain a dough. Remove the dough from the mixer and refrigerate for 15 minutes.

Take medium size pieces of the dough and form 3cm diameter balls, then flatten slightly on a non-stick pan. Bake in a preheated oven at 180 °C for 15 minutes until golden in color, and set aside to cool.

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