Lentil Salad(s)

The basic salad was puy lentils, diced carrot, celery and onion.  Bring to boil in a large pot of boiling water.  Add bay leaves and some salt.  Simmer for 20 minutes, the lentils should still have some bite.

Once drained add some chopped red capsicum.

This was dressed with olive oil, red wine vinegar and lemon juice.  While still warm two cubes of frozen bail puree were added, they added a great taste, some sort of fresh herb was needed.

This was quite sensational.

Since there was so much (one cup of lentils made heaps!) the remainder was rebirthed the following night by combinig with very small pasta (risoni style).  Added cinnamon, sweet paprika, sumac and sultanas.  Added more lemon juice.

Result was a 5.  Definately make again.

Roast Brussels Sprouts with Dukkah

From Karen Martini:

1 tbsp oil
15 brussels sprouts, trimmed and scored with a cross on the bottom.
1 tbsp honey
2 tbsp dukkah
2 tbsp hummus

Preheat oven to 180 degrees fan-forced (200 degrees conventional).
Heat oil in medium baking tray. Add sprouts, season with salt and pepper and roast for 35 mins, shaking tray occasionally, until they are tender and leaves curl back. Remove from oven and drizzle with honey while sprouts are hot. Toss in half the dukkah. Spread hummus on a serving plate, pile on sprouts, sprinkle with remaining dukkah and serve.

Result: 5. Dinner party quality.
Preparation: easy

Salt & Pepper Tofu

Refer to Ken Hom's recipe. Make with about 1/2 tsp salt, and 2 tsp szechwan pepper, 1 tsp black pepper, 1 tsp sugar. Fine without the chilli.

Rather than just tofu, also fry up (separately), small cubes of: eggplant, red capsicum, green capsicum, green beans. Serve with rice, topped with spring onion.

Result: 5. Would be good as part of a fancy meal, not as the only thing.
Preparation: very quick and easy (about 25 mins).

Quick Garlic Prawns

Green prawns. Marinate in crushed garlic, jar chilli and lime juice for about 20 mins. Quickly cook in non-stick pan and serve with noodles.

Result: 4
Preparation: quick

Topside Roast

Piece of topside roast. Rub with mustard and garlic and worstershire sauce. Bake on fan grill 180 degrees with probe to 70. Rest for 15 mins.

Slice thinly. Serve with roast veges.

Also then excellent for lunches with mustard, cheese and fresh lettuce, and in Asian-style soup with chicken stock base, cinnamon, mushrooms, random green stuff.

Result: 4
Preparation: easy

Chuck Steak Burgers

Approx 200g minced chuck steak per person. Form into 2 patties each, with a bit of salt and pepper. Press into very thin patties and stack with glad wrap and refrigerate for half an hour.

Fry thinly sliced onions in hot non-stick pan. Remove. Cook patties (separately to start with) to seal, and then finish cooking through all together with lid on pan. No oil in pan.

Serve as burgers with toasted rolls, dijon mustard, tomato sauce, lettuce, tomato, grated cheese, onion and sliced pickles.

Result: 5
Preparation: really easy.

Corn bread

1 cup polenta
1 cup yellow maize flour (makki atta)
1 egg, lightly beaten
3/4 tsp bi-carb
2 tsp baking power
1 tsp salt (or none!)
1 1/4 cup milk

Sift together dry ingredients. Mix egg with milk then mix with flours.

Melt butter into skillet (that is oven proof). Pour in mixture and cook over flame for 3 minutes. Place in heated 160 degree oven for 20 minutes.

Turn out onto rack.

This turned out a bit thin so try double recipe next time.

Also try some wheat flour rather than all corn flour as source recipe suggested.