Ingredients:

3 medium sweet potatoes (leave unpeeled)
1/2 cup coconut milk
1/4 cup sweet chilli sauce
5-6 red salad onions / spring onions, finely chopped
1/3 cup coriander, chopped

Method:

1. Mix the coconut milk with the sweet chilli sauce and set aside.
2. Steam / boil the sweet potatoes until soft, discard the water and cut potatoes into medium -sized cubes.
3. Pour the coconut milk mixture over the potatoes, add the coriannder and the salad onions and mix through.
4. Allow to cool or if it is to be served as a warm side dish, keep it in the oven at 60 degrees until ready to serve. You may need to add a little more coconut milk if if dries up too much.
5. Garnish with fresh coriander.

Ingredients:

1 cup flour
3/4 cup grated cheese
1/2 tsp salt
1 egg beaten into 3/4 cup milk
1 tbsp melted butter
4 tsp baking powder
pinch of Cayenne Pepper

Method:

1. Mix all ingredients together.
2. Place spoonfuls into greased pattie tins.
3. Bake at 240°C for approx 10 minutes.

Ingredients:

2 onions, finely chopped
3 carrots, chopped
3 sticks celery, chopped
2 large potatoes, chopped into squares
2 garlic cloves, crushed
1 cup green beans, chopped
1 tbsp olive oil
1 tbsp butter
1 ½ litres water
1 cube beef stock
1 cube vegetable stock
2 tins peeled, chopped tomatoes
1 tin cannellini beans
100g spaghetti
salt and pepper, to taste
parmesan cheese, grated for garnish

Method:

1. Heat the oil and butter in a large pot, add onions and cook till soft and golden brown.
2. Add the carrots, celery, potatoes, garlic, green beans and tomatoes. Cook for 2-3 minutes.
3. Add the water and stock cubes.
4. Bring to the boil, then reduce the heat and let it simmer semi-covered for 1-1 ½ hours. The soup should be fairly thick at this point. If it is not, leave the lid off and simmer for a further 15 minutes.
5. Add the beans and spaghetti, season with salt and pepper and bring to the boil for approximately 15 minutes.
6. Serve with garlic bread and a little grated parmesan.

Ingredients:

4 eggs, separated
1/8 tsp salt
pinch pepper
4 tsp water
4 tsp margarine
1/4 cup grated cheese

Method:

1. Place egg yolks in a small bowl.
2. Place egg whites in a medium bowl and beat until soft peaks are formed.
3. Add the salt, pepper and water to the yolks and beat lightly with a fork.
4. Fold the whites gently into the yolks using a metal spoon.
5. Heat the margarine in a frying pan, pour in the egg mixture and cook until the omelet has set.
6. Sprinkle the grated cheese on the omelette and grill until the cheese has melted.
7. Fold omelette in half and serve warm.

Ingredients:

2 tbsp olive oil
2 cloves garlic, crushed
1 onion thinly sliced
1 aubergine, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3-4 small baby marrow, cut into slices
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1 tbsp fresh parsley, chopped

Method:

1. Heat the olive oil in a large saucepan on medium heat.
2. Add garlic and onions and cook until softened.
3. Add aubergine and stir.
4. Add peppers and stir.
5. Place a lid over the saucepan and cook for 10 minutes, stirring occasionally.
6. Add tomatoes, baby marrows and the herbs.
7. Cover the saucepan and cook on a low heat for 10 minutes or until the aubergine is tender.

Ingredients:

Tortilla chips or cheese Doritos
2-3 cups refried beans
3 cups cheddar cheese
4 jalapeño peppers, sliced
salsa
guacamole
sour cream
coriander, chopped

Method:

1. Preheat the oven to 180°C.
2. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan.
3. Spread the refried beans over the top.
4. Sprinkle the grated cheese over the top of chips and beans.
5. Sprinkle slices of jalapeño peppers over the cheese.
6. Bake in the oven for 10 minutes or until the cheese is melted.
7. Spoon salsa, sour cream and guacamole over the top.
8. Sprinkle the chopped coriander to finish.

Optional: Add mince or chicken.