Recipes - All Recipes

(Most recently added recipes display first.)

Beef Stroganoff


  • 1 tbs butter
  • 1 medium onion, finely sliced
  • 1 garlic clove, crushed
  • 2 tsp fresh thyme, chopped
  • Pinch of ground nutmeg
  • 250 g button mushrooms, finely sliced
  • ¼ white wine
  • 150 ml beef stock
  • 150 ml light sour cream
  • 1 ½ tbs olive oil
  • 2 tsp paprika
  • 500 fillet steak, tail end, thinly sliced

Serves 4



Gently heat butter in a pan. Add onion and sauté until soft.
Stir in garlic and cook for 30 seconds, then add thyme, nutmeg and mushrooms and cook for 3 – 4 minutes.
Pour in wine and stock and allow to simmer for several minutes.
Stir in in sour cream and cook a further minute to blend.  Set aside until ready to serve.

Serving Time

Heat oil in a large fry pan over, a high heat. Stir in paprika then fry meat in batches, 2 – 3 minutes, or until seared on all sides.
Combine steak with pre-prepared warm sauce, season to taste, garnish with parsley and serve with fluffy rice.


Substitute fillet steak with chicken and use chicken stock.


Creamy Cauliflower Chowder


  • 1 leek, chopped
  • ½ cauliflower cut into florets
  • 1 teaspoon fresh oregano chopped
  • Pinch of cayenne pepper
  • ½ cup quick cooking oats
  • 3 cups chicken stock
  • ½ cup crème fraiche
  • Salt & pepper to taste


  • 1 tablespoon fresh chives, chopped

Makes 4 cups


Place chopped leeks in the base of a 2 litre ovenable glass jug and microwave cook on HIGH (100%) for 1 ½ minutes.
Stir in cauliflower, oregano, cayenne, oats and chicken stock. Cover container and cook on HIGH (100%) for 15 minutes, stirring several times.
Uncover, cool slightly then using a hand blender, puree until very smooth.
Season to taste, stir in crème fraiche and reheat on HIGH (100%) for 2 minutes.
Serve hot, garnished with chives.


Danish Style Pear Trifle


  • 750g pears, peeled cored and sliced
  • Zest of 1 lemon
  • 2 tablespoons water
  • 3 tablespoons caster sugar
  • 100g unsalted butter
  • 2 cups white breadcrumbs
  • 2 tablespoons brown sugar
  • 200 mls. cream or yoghurt whipped
  • 50g chocolate grated

Serves 4


  • Place pears, lemon, water and sugar in the base of microwave safe container, cover and cook on HIGH (100%) for 8 minutes or until the pears are soft then mash to a smooth puree. Cool.
  • Melt the butter in a frying pan and fry the breadcrumbs until golden.
  • Add the brown sugar and cool.
  • Put half the pear puree in the bottom of a glass serving dish, add half the crumbs, then the remaining puree and the rest of the crumbs.
  • Spread with lightly whipped cream or yoghut and finish with a sprinkling of grated chocolate.
  • Serve lightly chilled.

Lamb & Pinenut Rolls


  • ¼ cup toasted pinenuts
  • 2 tbs. extra virgin olive oil
  • 250g minced lamb
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • ½ teas. Sea salt
  • ¼ teas. EACH ground black pepper, cumin powder & allspice powder
  • ¼ cup pinenuts
  • 1 dessertspoon of mint, finely chopped
  • Pastry – 12 sheets filo or puff pastry
  • Canola oil for brushing pastry

Serves – 30 pieces


  • Preheat oven at 200 degrees
  • Add oil to a large casserole and heat
  • Add onions, garlic, salt and spices. Cook until onions are soft and then add meat. Stirring gently until meat is light brown.
  • Add pinenuts and mint. Combine well.
  • Cut pastry into 20cm/6” x 10cm/3” rectangles. Roll meat into thin cigar shapes 10cm/3” long and thick as your index finger.
  • Place rolled meat in centre of pastry and roll pastry and at the same time tuck in sides to enclose meat to form a cigar.
  • Place pastries in rows on baking paper on baking tray and lightly brush with oil. Cook for 15 minutes or until golden brown.

Tasty TipServe with yoghurt dip


Orange & Almond Cake


  • 2 large oranges
  • 6 medium eggs
  • 250g/ground almonds
  • 250g. castor sugar
  • 1 teas. Baking powder
  • 1 tbs. grated orange rind
  • 1 tbl. Orange blossom water
  • Butter and flour for cake tin preparation

Serves 12


  • Wash and boil the oranges with the peel on in a heavy based saucepan in 5cm/2” water with lid on for 2 hours or in a small pressure cooker for 30 minutes.
  • When cooked, cool oranges.
  • Preheat Oven to 190 degrees.
  • Halve oranges, cut in 1/4s and remove pips. Place fruit in blender and whizz.
  • Beat eggs separately in a large bowl; add oranges with all other ingredients.
  • Mix thoroughly.
  • Lightly butter and flour cake tin. Pour cake mixtures into tin and bake in the oven for 1 hour.
  • Test with cake skewer and if the mixture is still a bit too moist continue baking for an extra 10 minutes or so.
  • Cool cake completely before inverting from the container onto a serving platter

Tasty TipThis cake is beautiful on its own but if you want to give it a special presentation, try this idea. When the cake is cool pour over the top a simple lemon glaze allowing it to drip down the sides and top with toasted almond slivers.

Lemon Glaze – 2 cups castor sugar; 1/3 cup fresh lemon juice. In a saucepan, heat ingredients until the mixture become thickened. Pour on to cake immediately.

Healthy HintServe this delicious cake with a big dollop of honey yoghurt.