Vegetable bake

• 2 tins tomatoes
• 1 cup vegetable stock
• 1 1/4 cups red lentils
• 1 tsp pepper sauce
• 1/4 cup olive oil
• 185 grams broccoli florets
• 2 large carrots sliced
• 1 large leek trimmed and sliced
• 2 cloves garlic crushed
• 1 red pepper sliced
• 3 zucchini sliced
• 75 grams grated cheese
• 1 cup fresh breadcrumbs

1. Put tomatoes and lentils in a pot. Bring to boil and simmer for 20 minutes
2. Add sauce
3. Stir fry in oil the broccoli, carrots and leek for 3 minutes
4. Add zucchini, garlic and pepper, fry another 3 minutes
5. Spoon vegetable mixture into large dish
6. Pour over lentil and tomato mixture
7. Combine breadcrumbs and cheese and sprinkle over
8. Bake 30 minutes until golden brown

Brown rice salad

• 500 grams brown rice - cooked till tender
• 450 grams whole kernel corn
• 6 radishes
• 3 sticks celery
• 4 spring onions
• 3 tbsp chopped parsley
• 1/3 cup oil
• 1/3 cup white vinegar
• 1 tsp mustard
• 1 clove garlic crushed

1. Mix together rice, corn, radishes, celery, onions and parsley
2. Shake together oil, vinegar, mustard and garlic
3. Pour dressing over salad

Chickpea and pumpkin casserole

• 1 1/2 cups cooked chickpeas, cubed and boiled gently
• 400 grams pumpkin
• 1 clove garlic
• 1 onion chopped
• 4 drops hot pepper sauce
• 1 cup grated cheese
• 10 grams butter

1. Mash pumpkin 
2. Fry onion and garlic gently in butter and add to pumpkin
3. Mix in remaining ingredients
4. Spread into pan and bake for 30 minutes until hot through

Peppermint cream muffins

• favourite chocolate muffin mixture
• 8 peppermint creams or after dinner mints

1. Make chocolate muffin mixture
2. Fill cases 1/3 full, place in 2/3 an after dinner mint
3. Fill with another 1/3 mixture
4. Bake in a medium oven for 10-15 minutes

Blueberry muffins

• 2 cups flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1 cup milk
• 1 egg
• 50 grams melted butter
• 3/4 cup frozen blueberries

1. Sift together dry ingredients
2. Stir in blueberries
3. Mix wet ingredients
4. Make well in centre of dry ingredients and pour in wet ingredients
5. Blend all together without over mixing
6. Medium oven for 20-25 minutes

Sticky nut rolls

• 1/4 tsp baking soda
• 1/4 cup sugar
• 1 tsp salt
• 1 package dried yeast
• 3 cups flour
• 1 cup buttermilk
• 3 tbsp salad oil
• 4 tbsp water
• 6 tbsp melted butter
• 3/4 cup brown sugar
• 3/4 cup walnut or pecan pieces
• 1 tsp ground cinnamon

1. In large bowl combine baking soda, sugar, salt, yeast and 1 cup flour. 
2. Warm buttermilk in pan with oil. 
3. Add to flour and beat mix electric beater on high for 2 min
4. Stir in 1 1/2 cups remaining flour and beat with spoon till smooth. 
5. Knead dough in remaining of flour for 10 minutes till smooth and elastic
6. Let dough rest while preparing pans. 
7. In small bowl combine water, 4 tbsp melted butter, 1/2 cup brown sugar. 
8. Spread amongst 12 muffin tins
9. Top with chopped nuts
10. Roll dough into a large rectangle, brush with remaining butter
11. Sprinkle with remaining brown sugar and cinnamon
12. Roll and cut into 12 equal slices
13. Place in muffin tins and let rise for about 90 minutes in warm place until doubled in size
14. Bake in a medium oven for about 25 minutes
15. Invert onto a serving plate but let tin stay on for about 10 minutes to let the juices soak through the rolls

Oaty Pancakes

• 3/4 cup milk
• 3/4 cup rolled oats
• 1 egg
• 1/2 cup self-raising flour
• 3 tbsp sugar
• 2 tbsp butter melted

1. Mix milk and oats and let stand for 3 minutes
2. Add remaining ingredients
3. Cook in buttered frypan