Chickpea & Lentil Dahl

Ingredients
2 tsp macadamia or peanut oil
1 onion, finely chopped
2 tsp finely grated ginger
¾ tsp curry powder (more if you like it strong)
400g can diced tomatoes
400g can lentils, rinsed, drained
400g can chickpeas, rinsed, drained
250ml can coconut milk

Directions

1) Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring, for 5 minutes or until onion softens. 

2)  Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic.

3)  Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. 

4)  Cook, stirring occasionally, for 10 minutes or until the mixture thickens slightly. 

5)  Remove from heat. Taste and season with salt and pepper.

6)  Serve immediately with yoghurt, cucumber and pappadums, if desired

7)  Eat & Enjoy!

Lentil, Barley & Mushroom Soup

Ingredients

1 tablespoon olive oil

2 medium leeks, trimmed, halved, finely chopped

3 cloves garlic, crushed

250g button mushrooms, thinly sliced

2 x 410g cans chopped tomatos

1/2 cup dry red lentils, cooked and rinsed

1/3 cup pearl barley

5 cups cold water

Basil, salt  & pepper to taste

Directions

1)  Heat Oil in large pan over medium heat. Add leek, mushrooms and garlic,

2)  Cook, stirring, for 3-4 minutes until softened

3)  Add remaining ingredients and bring back to the boil

4)  Reduce heat and simmer for approx 4 minutes or until barley is tender

5)  Serve with fresh parsley

6)  Eat & Enjoy!

Serves 4

Creamy Pumpkin Soup

Ingredients
1 medium butternut pumpkin, chopped

3-4 small-medium potatos, chopped

1 teaspoon mild curry powder

salt & cracked balck pepper

3 cups vegetable stock

2/3 cup full cream

pinch chilli powder (to taste)

Directions

1)  Place pumpkin, potato, curry powder and vegetable stock in a large slow cooker. Season with salt & pepper.

2)  Cook for several hours until the vegetables are tender

3)  Turn off heat and allow to cool

4)  Using a food processor or stick blender, process until smooth

5)  Stir through cream and hilli powder

6)  Warm soup again and serve

7)  Eat & Enjoy!

Kylie’s Chai Latte Cookies

Ingredients
2 x sachets of Instant Chai Latte
1 tbsp boiling water
125g butter, softened
165g brown sugar
1 egg
225g plain flour
 
Directions
1) Blend contents of latte sachets with boiling water
2) Beat butter, sugar, egg and latte paste with an electric mixer until combined
3) Stir in sifted flours in 2 batches
4) Knead dough on floured surface until smooth
5) Roll dough between 2 sheets of baking paper until 5mm thick
6) Slide onto tray keeping between the baking paper, cover with a tea towel, and refrigerate for 30 minutes
7) Preheat oven to 180° (160° fan forced)
8) Cut dough into squares with a knife (can use cookie cutters if you like)
9) Bake 12-15 minutes (mine took 14 mins in a fan forced oven)
10) Cool on wire racks
11) Eat & Enjoy!

Polka Dot Cookies

Ingredients
250g butter, softened
165g caster sugar
2 tsp vanilla extract
1 egg yolk
335g plain flour, sifted
Smarties or M&M’s to decorate
 
Directions
1) Preheat oven to 180° (170° fan forced)
2) Place butter and sugar in a bowl and mix with electric mixer until pale & creamy
3) Add the vanilla and egg yolk and beat until well combined
4) Add the flour and mix until a smooth dough forms
5) Roll 1 tbsp of dough at a time into balls and place on prepared baking tray, allowing room to spread
6) Flatten slightly and press smarties/M&M’s into each cookie (Smarties lose their colour and the M&M's crack, so it is up to you which you use)
7) Bake for 10-15 minutes or until light golden (mine took 14 minutes in fan forced)
8) Cool on wire racks
9) Eat & Enjoy!

Buttermilk Pancakes

Ingredients
1 ¼ cups plain flour
1 tsp bicarb soda
1 heaped tsp baking soda
¼ cup sugar
¼ cup sunflower oil
1 egg
400ml buttermilk
salt
 
Directions
1) Sift flour, bicarb of soda and baking powder
2) Add sugar, egg, oil, buttermilk and a pinch of salt
3) Blend together with a hand mixer until smooth
4) Cook as per normal pancakes
5) Serve with maple syrup or your favourite pancake topping
6) Eat & Enjoy!

Peanut Butter Choc Chip Cookies

Ingredients
1 cup (260g) crunchy peanut butter
1 cup (200g) brown sugar
1 tsp bicarbonate of soda
1 egg, lightly beaten
1 cup (185g) dark choc bits
 
Directions
1) Preheat oven to 200°C
2) Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl.
3) Stir in choc bits.
4) Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork.
5) Bake for 8-10 minutes or until light golden (watch this as my oven only took 7 minutes)
6) Leave to cool on the trays then place into an airtight container.
7) Eat & Enjoy!