Potato Salad for a Hot Day

35 Min
This refreshing Potato Salad recipe can be enjoyed as a single dish or as a side dish at a BBQ. It’s also great to keep handy in the fridge to be enjoyed by your family throughout the day when they feel peckish!
1 kilo potatoes
3 eggs
50g capers
1 red onion
Half a bunch chives
2 Tbsp mayonnaise
1 Tbsp wholegrain french mustard
A handful of olives (optional)
1. Peel and cook potatoes for 20 min.
2. Cook eggs for 8 min.
3. Peel and dice the onions. Chop chives. If using olives, cut them in half.
4. Mix mayonnaise, mustard and chives.
5. Chop potatoes into smaller pieces. Peel and chop eggs and place in a bowl together with the potatoes.
6. Add onion, capers and the mayo mixture. Mix well.

Quinoa and Tofu Loaf

35 min + 50 min in 180°C 
This Quinoa and Tofu Loaf can be served hot or cold, and it makes a great side dish for smoked ham or salmon. It’s a really easy food to take out (whether in a picnic basket or lunchbox), and also tastes great on top of a sandwich.

This recipe is gluten and lactose free, but it does contain peanuts.

1 cup cooked quinoa
500g hard tofu
1 cup peanut butter
1 cup diced celery
1 cup diced capsicum
3/4 cup diced onion
4 cloves garlic
1 Tbsp sage
1 tsp chili or cayenne pepper
1 Tbsp olive oil
1 lemon ( optional)
1.Cook quinoa following instructions on the packet. Let it cool.
2.Core and dice capsicum. Dice celery, and peel and dice onion.
3. Peel and crush garlic and juice lemon (if  using).
4. Mash tofu and mix with peanut butter and quinoa. Add spices, olive oil and lemon juice.
5. Add the rest of the ingredients and mix well.
6. Press into a greased cake tin and bake in the oven for 50 min.

New Years Eve Menu

This Smoked Salmon and Spinach Cake, and Prosciutto Wrapped Figs with Goats Cheese are perfect for bringing in the New Year – they’re something a little more special, but don’t require a big effort in the kitchen. Both dishes are gluten and nut free, and the cheese, milk and sour cream can be substituted for lactose free alternatives.


Smoked Salmon and Spinach Cake
10 min + 35 min in 175°C oven

Baking paper
250g spinach
1/2 bunch dill
6 eggs
100 ml milk
1/3 tub light sour cream
Pepper to taste
1tsp nutmeg
200g smoked salmon
1. Preheat oven to 175°C.
2. Line a spring cake tin with lightly greased baking paper.
3. Rinse spinach and heat on the stove for 5 min to get rid of any excess water.
4. Place the spinach on the bottom  of the cake tin. Finely cut the dill and mix into the spinach (save some dill for decoration if you like).
5. In a bowl mix the eggs , milk and sour cream.
6. Add the mixture to the spinach and gently press a fork through the egg mixture.
7. Cook in the oven for 35 min.
8.Take out of the oven. Let it cool if serving cold. Lift the cake onto a plate.
9. Roll salmon into roses and place on cake with a bit of dill.

Prosciutto Wrapped Figs with Goats Cheese
5 min + 15 min in 200°C (serves 4-8 people)
4-8 figs
40-80g  soft goats cheese
4-8 slices figs
250g rocket leaves
1. Preheat oven to 200°C.
2. Trim figs and cut a cross in the top and fill with cheese.Wrap each fig in a slice of prosciutto.
3. Place them on a greased baking dish and bake in the oven for about 15 min until cheese melts and figs are tender.
4. Rinse salad leaves and place on a plate. Place figs on top. Bon appetite!

Homemade Ice Tea


Nothing tastes better than ice tea on a hot day when you need to pick up your energy. I use a little bit of apple juice as a sweetener.

2 Tbsp green tea/peach tea (or use your favourite tea )
2 1/2 cups boiling water.
1 cup apple juice (or juice of your choice)
1/2 sliced lemon, peach or strawberries.

1. Place tea in the tea infuser. Make the tea in a big jug, pouring water over tea and let sit for 5 min.
2. Add juice and sliced fruit.
3. Cover and place in the fridge for an hour  until chilled or add ice to speed up the process.

TIP: If you like it sweeter, just add some more juice.

Tuna Stuffed Capsicum

30 Min
3 eggs
2 capsicums
2 carrots
1 onion
1 small bunch dill
1/2 cup grated cheese (L)
1 tin of tuna
1 tub light sourcream (L)
200g rocket leaves
2 avocados
2 tomatoes
1 lemon
Sourdough bread (G)
  1. Boil eggs for 8 minutes.
  2. Cut the top of the capsicums (put them to one side)and deseed.
  3. Peel and grate the carrots. Peel and finely chop the onion and coarsely cut the dill. Place in a bowl.
  4. Peel and chop the 3 eggs into small pieces,. Add these along with the grated cheese and sour cream to the bowl of vegies.
  5. Drain tuna, add to the bowl and mix.
  6. Spoon the tuna mix into the capsicums. Put the tops back on the capsicums and place in the fridge.
  7. Salad: Rinse the rocket leaves and dice the tomatoes. Place in a salad bowl.
  8. Peel, core and dice the avocados and add to the salad bowl. Juice the lemon over the salad and gently toss.
  9. Take the now chilled capsicums out of the fridge, slice and serve with bread and salad.

TIP: Can also be cooked in the oven.

Vietnamese Spring Rolls


1 packet ricenoodles
2 carrots
1 cucumber
1 red capsicum
Optional 1 small head broccoli
1b coriander
75g sunflowerseed
1 tbs olive oil
1 p firm tofu
Optional prawns
Sweet chillisauce
  1. Cook noodles following the instructions on packet.
  2. Peel and grate carrots.
  3. Core and dice capsicum. (Optional: cut broccoli into florets) and steam for 6 min.
  4. Dice tofu, cut coriander, add oil to a pan and cook with sunflower seeds  for 4 minutes, stirring constantly.
  5. Place ingredients in separate trays.
  6. Boil water in a saucepan. Take off stove and place at the table. Use a tongue to dip ricepaper sheet into water quickly and place on plate. Add desired ingredients and top with chili sauce.
  7. Fold like a parcel and eat with your hands.


Pumpkin and Feta Salad

5-10 Min + 25 Min 180°C Oven
800g butternut pumpkin
1-2 Tbsp. olive oil
120g mixed salad leaves
100g baby spinach leaves
1 packet goat feta (L)
100g semidried/sundried tomato strips
1 jar black olives
4 bread rolls (G)
Optional: 100g cashews nuts (N)
  1. Preheat oven to 180°C.
  2. Peel and cut pumpkin into small pieces and brush with olive oil. Place on a greased oven tray and leave to bake in oven for 25 minutes.
  3. Rinse salad and spinach leaves. Drain and place in a salad bowl.
  4. Crumble the feta cheese and add to salad leaves together with sundried tomatoes and black olives.
  5.  Optional: Toast cashew nuts lightly in oil in a pan for a couple of minutes.
  6. If you like warm rolls, place them in the oven for a couple of minutes. Add warm pumpkin and cashew nuts to salad. Serve with bread rolls.