Aloo Gobi

Aloo Gobi 

Try this scrumptious vegetarian Indian side dish that is great for dinner parties!
 
 
Total Time: 1 hour
Prep: –
Cook: –
 
Ingredients Serves 4
Aloo Gobi
Cauliflower florets, cut and rinsed
400g
Potatoes, sliced wedges or cubed
5-6
Ginger
1.5 inch
Turmeric powder
½ tsp
Chili powder
1 tsp
Garam masala powder
½ tsp
Coriander leaves
3-4 stalks
Oil or ghee
4 tbsp
Salt
4 tbsp
Method
Aloo Gobi

Step 01

Chop, rinse and boil the cauliflower in salted water for 10 minutes.
Step 02
Peel and slice potatoes in wedges or cubes.
Step 03
Drain the cauliflower and keep aside.
Step 04
Add potatoes to oil or ghee in a wok. Stir and sauté them on low heat for 6 minutes, stirring sparingly.
Step 05
Add the cauliflower and sauté it for 3-4 minutes and continue stirring.
Step 06
Add chopped ginger, turmeric powder, chili powder and salt. Make sure all the veggies are well coated.
Step 07
Cover the pan with lid tightly and let it simmer for about 18-20 minutes, on low flame. Do not add water.
Step 08
Once potatoes and cauliflower are cooked, sprinkle the garam masala powder and coriander leaves.

Aloo gobi is best served with bread, prata or even rice.

Vegetarian Chow Mein

Vegetarian Chow Mein

A simple dish of stir-fried noodles that packs the kung-fu punch!
 
Total Time: 25 minutes
Prep: –
Cook: –
Ingredients Serves 4
Vegetarian Chow Mein
Light soy sauce, divided
2 tbsp
Dark soy sauce
1 tbsp
Sesame oil
2 tsp
Sugar
¼ tsp
White pepper
½ tsp
Hong Kong-style noodle (Chow Mein)
450g
Vegetable oil
3 tbsp
Five spiced tofu, julienned
170g
Chinese flowering chives, cut into 2-inch lengths
1 bunch
Carrot
1
Bean sprouts, trimmed
1
Spring onions, julienned
3 stalks
Method
Vegetarian Chow Mein

Step 01

In a small bowl, combine 1 tablespoon light soy sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper. Mix well and set aside.
Step 02
Empty the packet of noodles into a bowl, separating any noodle strands that are clumped together.
Step 03
Heat 1 tablespoon of oil in a wok on a high heat.
Step 04
Add the tofu, spread it out and cook it until slightly brown.
Step 05
Add remaining tablespoon of soy sauce, mix and add chives.
Step 06
Stir-fry until chives are bright green and transfer to a bowl, set aside.
Step 07
Heat remaining oil in wok. Toss the noodle into the oil and cook until they start to get crispy.
Step 08
Add soy sauce mixture and continue stirring.
Step 09
Spring onions, julienned

Tips: For a non-vegetarian chow mein, add oyster sauce and chicken into the mix.

Classic Guacamole

Classic Guacamole

This classic party staple makes a healthy dip for chips and nachos!
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 4
Classic Guacamole
Ripe avocados, peeled and pitted
3
Lime, juiced
1
Jalapeno, seeded and diced
½
Large red onion, minced
½
Coriander leaves
3 tbsp
Salt
1 tsp
Tabasco
To taste
Method
Classic Guacamole

Step 01

Scoop avocado into a bowl, mash with fork until you have smooth or chunky texture.
Step 02
Add lime juice, jalapeño, onion, garlic, coriander leaves and salt
Step 03
Mix all ingredients together.

Fun fact: Guacamole (originally ahuaca-mulli) is Aztec for “Avocado Sauce”, the original recipe calling for crushed avocado, tomatoes and salt.

Grilled Guacamole with Parmesan

Grilled Guacamole with Parmesan 

With this recipe, avocados prove themselves worthy of being a perfect party appetiser.
 
Total Time: 35 minutes
Prep: –
Cook: –
Ingredients Serves 5
Grilled Guacamole with Parmesan
Ripe avocados
2
Olive oil, a little extra for grilling
3-4 tbsp
Lemon, juice and zest
1
Salt and pepper
To taste
Garlic, minced
1
Basil leaves, chopped
¼ pack
Parmesan, grated
½ cup
Method
Grilled Guacamole with Parmesan

Step 01

Heat flat pan
Step 02
Halve and pit the avocados. Drizzle olive oil and lemon juice and season it with salt and pepper.
Step 03
Place the avocado halves, cut side down, on the pan and cook for about 5 minutes or until crispy golden brown.
Step 04
Scoop it out, and mash it gently with a fork.
Step 05
Stir in the olive oil, lemon zest, garlic, basil and parmesan.

Tips: Turn this guacamole into an avocado crema by blending it with sour cream and buttermilk.

Autumn Baby Smoothie

Autumn Baby Smoothie

Give your baby’s smoothie an autumn makeover with some sweet spices!
 
Total Time: 70 minutes
Prep: –
Cook: –
Ingredients Serves 0
Autumn Baby Smoothie
Plain, vanilla or banana yogurt
½ cup
Milk
½ cup
Canned pumpkin
¼ cup
Unsweetened applesauce
¼ cup
Cinnamon
½ tsp
Nutmeg
¼ tsp
Frozen banana
1
Chopped tomatoes
1 can
Salt
2 tbsp
Pepper
1 pinch
Method
Autumn Baby Smoothie

Step 01

Combine all ingredients together in a blender
Step 02
Blend until smooth and serve it immediately.
Step 03
If turning it into popsicles, place it in the popsicle container and keep it in the freezer for an hour.

This amazing baby smoothie can be served cold as ice pops, or served warm as soup on cold nights instead!

Snow Fungus Sweet Soup with Lotus Seeds

Snow Fungus Sweet Soup with Lotus Seeds

Boost your collagen level with this soothing dessert soup recipe.
 
Total Time: 4 hours
Prep: –
Cook: –
Ingredients Serves 6
Snow Fungus Sweet Soup with Lotus Seeds
Water
Approximately 3L
Dried white snow fungus (soaked in water until soft, and cut)
3-4
Red dates
15
Goji berries
2 tbsp
Dried lotus seeds
20
Dried lily buds
¼ cup
Rock sugar
To taste
Method
Snow Fungus Sweet Soup with Lotus Seeds

Step 01

In a slow cooker add the water, and set to high.
Step 02
Rinse red dates, goji, lotus seeds and lily buds under running water. Add into the cooker.
Step 03
Next, add in the fungus and let it simmer for 4 hours, adding the rock sugar to taste until it dissolves.
Step 04
Serve it cold or warm.

Fun fact: This sweet soup is a delicious remedy for dry cough and sore throat!

Beetroot, Baby Spinach & Goat’s Cheese Salad

Beetroot, Baby Spinach & Goat’s Cheese Salad

Looking for that perfect side? This salad recipe with contrasting flavours is just what you’re looking for.
 
Total Time: 7 minutes
Prep: –
Cook: –
Ingredients Serves 2
Beetroot, Baby Spinach & Goat’s Cheese Salad
Lemon juice
2 tbsp
Extra virgin olive oil
80ml
Dijon mustard
1 tsp
Baby spinach leaves
70g
Parsley leaves, chopped
½ cup
Baby beetroot, drained quartered
450g
Soft goat’s cheese, crumbled
100g
Toasted walnuts
75g
Method
Beetroot, Baby Spinach & Goat’s Cheese Salad

Step 01

Whisk lemon juice, olive oil and Dijon mustard in a bowl. Season to taste with sea salt and black pepper.
Step 02
Place salad leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to spinach mixture and toss well.
Step 03
Divide among 4 serving plates and scatter the beetroot, goat’s cheese and toasted walnuts.
Step 04
Garnish the salad with remaining parsley.
Step 05
Drizzle with the remaining dressing and serve.

Try replacing the lemon oil dressing with a tangy garlic vinaigrette dressing for a snappier taste!

Waldorf Salad

Waldorf Salad

Satisfy your cravings with this healthy fruity salad!
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 2
Waldorf Salad
Lemon juice
2 tbsp
Medium red apples
2
Mayonnaise
2 tbsp
Celery stalks, leaves reserved
3
Walnuts
½ cup
Small red onion, thinly sliced
¼
Method
Waldorf Salad

Step 01

Place half of the lemon juice in a large bowl.
Step 02
Slice the apples thinly. Add apple slices to lemon juice mixture and toss it to coat.
Step 03
Separately, combine the mayonnaise with balance of lemon juice and season with salt and pepper.
Step 04
Slice celery thinly, and chop the leaves.
Step 05
Add celery, walnuts, onions to apple mixture and gently toss.
Step 06
Drizzle mayonnaise mixture on top of it.

Waldorf salad was created for the first time by maitre d' of Waldorf-Astoria hotel, Oscar Tschirky, in the mid-1890s.

Watermelon Feta Cheese Salad

Watermelon Feta Cheese Salad

Bring this summer salad on your picnic trip for a healthy and refreshing snack.
 
Total Time: 10 minutes
Prep: –
Cook: –
Ingredients Serves 4
Watermelon Feta Cheese Salad
Small red onion
1
Limes
4
Watermelon, sweet
1.5kg
Feta cheese
250g
Fresh parsley
1 bunch
Fresh mint, chopped
1 bunch
Extra virgin olive oil
3 tbsp
Pitted black olives (optional)
100g
Black pepper
To taste
Tomato, diced
1
Method
Watermelon Feta Cheese Salad

Step 01

Peel and halve the onion, slice thinly, then add lime juice from 2 limes.
Step 02
Remove the rinds and seeds from watermelon and tomatoes then cube them.
Step 03
Cut the feta into bite sizes.
Step 04
Tear off sprigs of parsley to be eaten like salad leaf, and add along the chopped mint leaves.
Step 05
Add all into salad bowl together with olive oil and olives, and toss it gently with your hands.

There’s no lettuce to get soggy in this recipe, so you can prepare this salad ahead and keep it refrigerated!

Beetroot Dip

Beetroot Dip

Get creative with this versatile dip – it can be served as an appetiser, a spread or even as a side dish!
 
Total Time: 5 minutes
Prep: –
Cook: –
Ingredients Serves 2
Beetroot Dip
Beetroot
250g
Fat crème fraiche
3-4 tbsp half
Ground cumin
½ tsp
Mint leaves, chopped
3 tsp
Lemon, squeeze
1
Method
Beetroot Dip

Step 01

Place beetroot with cumin in the food processor, season and blitz it until smooth.
Step 02
Transfer it to a bowl, add the mint leaves and lemon juice.
Step 03
Gently stir in the crème fraiche for that beautiful ripple effect.
Step 04
Sprinkle balance of mint leaves.

To remove the beet’s red stain, scrub your cutting board with hot, soapy water immediately after you finish cutting it.