Author Archive: Developer

Ingredients 2 1/2 tablespoons olive oil 1/2 cup chopped brown onion 6 garlic cloves, crushed 1 jalapeño pepper, seeded and finely chopped 1 3/4 cups grated sweet potato (about 300g) 1/2 teaspoon salt 1/2 teaspoon freshly ground … Continue reading →

Ingredients 1 cup dried small red lentils 3 cups water 1 bay leaf 2 teaspoons olive oil 1 cup chopped onion 1 cup chopped tomato 1 teaspoon curry powder 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/8 teaspoon ground red … Continue reading →

Ingredients 1 ½ tsp olive oil 1 cup diced peeled sweet potato 1 cup small cauliflower florets 1/4 cup thinly sliced brown onion 2 teaspoons Madras curry powder 1/2 cup organic vegetable stock 1/4 … Continue reading →

Ingredients 1 tablespoon Olive oil 1 garlic clove, crushed 1/2 teaspoon chipotle chili powder (can use ½ teaspoon of regular chili powder and 1/8 teaspoon of ground red pepper instead) 1/4 teaspoon salt 1/3 … Continue reading →

Ingredients Vinaigrette 2 teaspoons ground cumin seeds 1/4 cup extra-virgin olive oil 2 1/2 tablespoons apple cider vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground … Continue reading →

Ingredients 145g (1 cup) hazelnuts 1/3 cup chopped fresh continental parsley 1 garlic clove, crushed 1 tablespoon finely grated lemon rind 600g green beans, topped 25g butter Method Preheat oven … Continue reading →

Ingredients 2 tablespoons fresh lemon juice 1 large fennel bulb 3 teaspoons extra-virgin olive oil 3 teaspoons balsamic vinegar 160g baby rocket 3 oranges, peeled, thinly sliced Method Place lemon … Continue reading →

Ingredients 3 x 250g punnets grape tomatoes, halved 1/2 small red onion, finely chopped 1 teaspoon chopped fresh red chilli Method Preheat oven to 180°C. Line a large baking tray … Continue reading →