Peanut Butter Chocolate Chip Cookies

Ingredients:

½ cup peanut butter (I use crunchy)

½ cup butter or margarine (I use Pure) (or about 1/3 cup oil)

½ cup brown sugar

½ cup sugar

1 egg

½ tsp salt (if there is no salt in the peanut butter)

1¼ cup flour

½ tsp baking powder

½ tsp bicarbonate of soda

1 tsp vanilla

¾ cup chocolate chips

 

Instructions:

1. Cream the butters and sugars together.

2. Add everything else except the chocolate chips and mix well.

3. Add the chips and stir.

4. Drop by teaspoons or tablespoons onto a lined baking tray.

5. Bake for 10-15 minutes at 190 C.

Double Chocolate Chip Cookies

You could also add nuts, if you like.

 

Ingredients:

½ cup butter or margarine

½ cup white sugar

½ cup brown sugar

1 egg

1 tsp vanilla

1½ cups flour

2 tbsp cocoa powder

½ tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

¾ cup chocolate chips

 

Instructions:

1. Cream the butter or margarine and sugars together.

2. Add the egg, then mix in everything else except the chocolate chips.

3. Once it is mixed well, add the chocolate chips.

4. Drop by teaspoons or tablespoons onto a lined baking tray.

5. Bake for 10-15 minutes at 180 C.

Roasted Spicy Sweet Potatoes

This can be varied with other spices. If I were making it just for me, I’d use chilli powder. You can also add regular potatoes and/or other veg.

 

Ingredients:

4 sweet potatoes

3 tbsp olive or other oil

1 tbsp brown sugar

1 tbsp mixed spices (I used tikka masala mix and mint)

 

Instructions:

1. Wash the potatoes and cut into chunks.

2. Lightly oil an oven-safe dish and toss the chunks with the sugar, spices, and oil.

3. Roast for 15 minutes at 220 C. Stir, then roast for another 15-20 minutes.

4. Serve with rice or quinoa.

Fluffy Pancakes

Great with syrup and with bananas or other fruit.

 

Ingredients:

1½ cup milk (I use rice milk)

4 tbsp lemon juice

2 cups flour

3 tbsp sugar

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

2 eggs

oil for the pan

 

Instructions:

1. Mix the milk and lemon juice and set aside for a while.

2. Mix the flour, sugar, vanilla, baking powder, bicarbonate of soda, and salt together.

3. Mix the eggs into the milk and then mix well with the flour mixture.

4. Oil the pan and fry the pancakes a few at a time.

Aubergine Pate

This is great as a dip or spread, especially when with people who are busy munching on caviar or liver pate or similar. You can vary it with different spices or by using yogurt instead of tahini.

 

Ingredients:

1 aubergine

olive oil

sea salt

1-2 garlic cloves

1 tbsp tahini, optional

1 tsp mint

1-2 tsp honey

1 tsp chilli powder or flakes

 

Instructions:

1. Wash and slice the aubergine, then drizzle it with olive oil and salt. Roast at 200 C for about 25 minutes, until soft. You can remove the peel if you prefer.

2. Mix it in a food processor with the other ingredients and more olive oil until smooth.

Vegetable Korma

This seems somewhat involved, but it actually isn’t that complicated, and the results are lovely. The veg can be varied, and the sauce can also easily be varied – I added dried chilli flakes to spice it up for me.

 

Ingredients:

1 onion

water

50 g cashews

50 g almonds

2-3 dried apricots

1 tin coconut milk

rice (about 50 g per person, so 200 g would suit this amount of food)

1 pepper

1 head cauliflower

150 g other veg (frozen peas and beans are fine, but vary according to taste)

2-3 garlic cloves

1-3 tsp fresh or frozen ginger

1 tsp oil

1 tsp sugar

1-2 tsp tikka masala (or curry powder or garam masala or other spices)

1 tsp mint

 

Instructions:

1. Peel and quarter the onion. Simmer it in boiling water for about 10 minutes. Add the nuts and continue to simmer for 5-10 more minutes.

2. Drain the onion and nuts (save the water to boil the veg in, if you want). Remove any almond skins.

3. Mix the onion, nuts, apricots, and half a tin of coconut milk in a food processor until fairly smooth (though some pieces are fine).

4. Rinse the rice and cook according to directions. I usually add 1-2 tbsp coconut milk for extra flavour.

5. Meanwhile, wash, de-seed, and slice the pepper. Wash the cauliflower and break it into florets.

6. Boil the veg for 4-6 minutes in water, then add the frozen veg and boil for another 2-3 minutes.

7. Peel and dice the garlic and ginger and fry lightly in the oil. Add the sugar and spices and fry for 2-3 minutes. Add any leftover coconut milk.

8. Add the nut mixture to the spice mixture and warm through.

9. Serve the rice topped with vegetables and korma sauce.