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Date And Oat Bliss Balls

Date And Oat Bliss Balls
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Date And Oat Bliss Balls
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Ingredients
Servings:
Instructions
  1. Place dates in a pot of water and bring to the boil.
  2. Drain the dates and put the liquid into a container and set aside.
  3. Place drained dates, coconut, oats and cacao in a food processor.
  4. Add roughly 1/4 of the date liquid to the mix and process (you may need a little more liquid than this, add it slowly until the mix holds its shape. If you accidentally add too much liquid add a little more of the other dry ingredients to balance)
  5. Roll mixture into 12 balls and store in the fridge or freezer.
  6. Roll in extra coconut if desired
  7. Make extra and freeze them!!
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Roasted Green Peppers with Simple Vinaigrette

Roasted Green Peppers
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Roasted Green Peppers
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Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place the peppers onto a baking dish. Drizzle with some olive oil. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes.
  3. Turn the peppers once halfway through to ensure even cooking. Don't overcook the peppers.
  4. Meanwhile, whisk together the olive oil, vinegar, salt, pepper and garlic in a bowl; set aside.
  5. Take the baking dish out of the oven. Pour the vinaigrette over the hot peppers. Serve immediately with some bread or refrigerate for later use.
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Butterflied roasted eggplant salad

Butterflied roasted eggplant salad
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Butterflied roasted eggplant salad
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Ingredients
Servings:
Instructions
  1. Heat the oven to 190°C. Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.Place the eggplant onto the baking sheet and prick in several places using a fork. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool 10 to 15 minutes until easily handled.
  2. In the meantime combine the tomatoes, garlic, chopped thyme, salt and pepper, drizzle with some olive oil. Allow to stand for half an hour before serving.
  3. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
  4. Top with the roasted tomatoes then with the crumbled feta. Garnish the eggplant with parsley. Drizzle over a little olive oil. Serve with some pitta bread on the side.
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Avocado Onion Salad

Avocado Onion Salad
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Avocado Onion Salad
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Ingredients
Servings:
Instructions
  1. Cut avocados in half, remove the pit, and cut in half again. Slide off the peel, and slice lengthwise. Scatter avocado slices on a serving platter.
  2. Top with sliced onions.
  3. Drizzle with lemon juice and olive oil. Season generously to taste with salt and pepper.
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Beetroot, cucumber and feta cheese salad

Beetroot, cucumber and feta cheese salad
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Beetroot, cucumber and feta cheese salad
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Ingredients
Servings:
Instructions
  1. Peel, seed and finally chop cucumber.
  2. Peel and grate trimmed beetroot.
  3. Chop onion finely.
  4. Combine cucumber, beetroot, onion and juice in large bow.
  5. Crumble the feta over the salad.
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Turshia

Turshia
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Turshia
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Ingredients
Pickling liquid:
Vegetables:
Servings:
Instructions
  1. Wash and chop vegetables into bite size pieces Stuff into large glass containers.
  2. Place pickling liquid ingredients in large pot. Bring to boil. Allow to cool slightly ( ~ 60-70 degrees) Pour into glass containers, over vegetables. Seal containers.
  3. Ready to eat within 7-10 days.
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Homemade Lemonade

Homemade Lemonade
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Servings
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Servings
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Homemade Lemonade
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Servings
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Servings
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Ingredients
Servings:
Instructions
  1. Cut the lemons into wedges. Place in a food processor and run the processor until the lemons have been broken down. Tip into a large saucepan.
  2. Add 6 liters of water, the sugar and the citric acid. Mix the juice until sugar dissolves. Leave it for couple of hours.
  3. Pour the lemonade through a metal strainer into a large saucepan then into clean bottles. Store in the fridge.
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Chia Seed Pudding

Chia Seed Pudding
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Chia Seed Pudding
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Ingredients
Servings:
Instructions
  1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup and the vanilla until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
  2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
  3. Spoon the pudding into 4 bowls or glasses; put the berry mixture on top and serve.
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Smoked ham hock and lentil soup

Smoked ham hock and lentil soup
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Smoked ham hock and lentil soup
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Ingredients
Servings:
Instructions
  1. Add the hocks to a medium saucepan and cover with water. Bring to the boil and cook for five minutes. Drain the hocks and add back to a clean saucepan. Cover with 4½ litres of water and simmer for 40 minutes.
  2. Meanwhile, add the lentils to a saucepan of boiling water. Bring up to a simmer and drain.
  3. Heat the oil in a large saucepan over medium heat. Add the onion, leek and garlic and cook for about 10 minutes until golden.
  4. Add the bay leaves and lentils and stir through. Add the hocks and their broth and simmer for 40 minutes.
  5. When the meat is coming away from the bones, turn off the heat, remove the hocks and set aside. Once cool enough to handle, pick off the meat and discard the skin and any gristly bits. Break the meat into bite-sized pieces and add back to the pan with the parsley. Adjust the seasoning if necessary and cook for five more minutes.
  6. To serve, poach the eggs to your liking. Serve each bowl of soup with an egg, a drizzle of oil and a good grind of pepper.
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Pumpkin Pie / Bundevara

Pumpkin Pie (Bundevara) is a common Serbian sweet pie made with grated pumpkin and filo pastry.

Pumpkin Pie / Bundevara
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Pumpkin Pie / Bundevara
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220°C. In the meantime prepare the filling. Heat the oil in a large skillet. Add the grated pumpkin. Cook for couple of minutes until the colour of the pumpkin is slightly changed. Remove from heat and add sugar (3/4 cup)
  2. Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Prepare the tin by brushing the bottom with some oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Do the same with another tree sides of the tin. Brush with oil.
  3. Lay one filo pastry sheet, sprinkle mixture of oil and water, sprinkle with little bit of sugar. Place another sheet on the top, sprinkle with oil and water. Spread one portion of the pumpkin mixture.
  4. Repeat until all sheets are used (reserve one filo sheet).
  5. Once finished fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Cover with the last filo sheet. Brush with oil and water. Sprinkle with some row sugar. Cut the pita into small squares.
  6. Reduce the oven temperature to 200C. Bake for 35-40 minutes until crisp. Leave to cool slightly, then serve warm or at room temperature.
  7. Before serving dust with some icing sugar (optionally)
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