Margaritas for 2 people

- grate sea salt onto a plate
cut lime in a wedge and squeeze around rim of glass
dip glass rim in salt and move around until coated

75 ml tequila (white is best)
50 ml triple sec
50 ml lime cordial
1 1/2 trays ice cubes (18 cubes)

Blend all ingredients in a thermomix or blender until ice is fine and “mushy”
Pour into salt rimmed glass and enjoy!

Scallops with ginger & lime with Soba Noodles

500gms scallops approx. (more can be added)
Knob fresh ginger sliced finely or grated
Juice 1 lime
Olive Oil

Soba Noodles – 2/3 pack. Prepare as per directions.
Toss through:
Ketchup Manis (approx 3 – 4 tablespoons)
3 shallots sliced finely
250gms snow peas sliced diagonally
100 - 150mls coconut cream.

Combine ginger, lime and scallops and sear quickly in little olive oil over high heat. Toss all ingredients together and serve with bok choy or other asian vegetable that has been steamed and tossed in Oyster sauce to taste.

Ginger Soy Wasabi and Lime Dressing

Knob Ginger finely sliced or grated
½ cup Soy
Wasabi to taste
Juice 1 Lime or to taste

Combine and mix with spoon

This is a yummy recipe from our friends Di and Steve Moore.

Chocolate Chip Apricot Cake

1 packet chopped dried apricots
1 cup apricot nectar
125gms butter melted
½ cup brown sugar
2 eggs
1.5 cups coconut
1.5 cups SR flour
¾ cup white choc chips
¾ cup milk choc chips

Pour nectar over apricots & leave to stand for 45 minutes.
In separate bowl add the brown sugar, coconut, flour & eggs to the melted butter. Mix until sugar is dissolved. Add apricot mixture, stirring well to incorporate. Add choc chips last & stir through lightly. Pour mixture into a greased & lined 20cm deep round tin & cook in moderate oven for about 35 – 45 minutes. Cake is cooked when firm to touch in centre. It may take a little longer than this depending on the oven.
Remove from oven. Stand 10 minutes before turning out to cool.

May be served hot with custard, cream &/or ice cream, or dusted thickly with sifted icing sugar. Alternately I spread it with a chocolate ganache.

Choc Ganache

250gms good quality dark chocolate
150mls sour cream

Melt chocolate gently, adding cream when just about no lumps of chocolate remain. Remove from heat and stir briskly till smooth & glossy. Refrigerate about 10 – 15 minutes then spread thickly over top & sides of cake.

In hot weather refrigerate.

To make a larger cake you can make half this recipe again. (so 1.5 ) To make a really large cake it can be doubled.

It is also nice served with a chocolate sauce if dusted with icing sugar.
250gms dark chocolate
250mls – 300mls cream

Heat gently together, stirring well as they warm & melt.

Our friends Di and Steve Moore made this cake for my birthday in Broome this year. What a cake. I can't wait to make it for our family when we get home. It is delicious.

Confetti salad

¼ chinese cabbage sliced
¼ red cabbage sliced
3 shallots sliced
1 large mushroom chopped finely
1 apple sliced or chopped finely
2 sticks celery sliced
3 tablespoons pepitas (Add just before dressing)

Dressing
2 tablespoons whole egg mayonnaise
2 tablespoons chili sauce
1 tablespoon balsamic vinegar
Juice half a lime
Combine well in jar and chill. Pour over just prior to serving and toss well

This is a lovely fresh tasting salad. With thanks from our friends Di and Steve Moore.

Fish Cakes

1 small (70g) carrot, grated finely
375g white fish fillets
1 Tbsp fish sauce
2 tsp sugar
2 tsp chopped fresh coriander leaves
1 tsp sweet paprika
1 tsp grated lime rind
2 cloves garlic, crushed
2 tsp grated fresh ginger
3 green onions, chopped
125g green beans, chopped
plain flour
cooking oil

Cucumber and mint chutney

1/3 cup white vinegar
1 Tbsp sugar
1 small 9130g) green cucumber, chopped finely
1 small (150g) red capsicum, chopped finely
1 Tbsp chopped fresh mint leaves
1 Tbsp lime juice
1 small (80g) onion, sliced

Squeeze moisture form carrot. Process fish, sauce, sugar, coriander, paprika, rind, garlic, ginger and green onions until combined. (8 seconds in the Thermomix)
Transfer mixture to bowl, add carrot and beans, mix well.
Divide mixture into 8 patties. Toss patties in flour, shake away excess flour.
Heat oil in fry pan and add patties, cook until cooked through and brown on both sides.

Cucumber and Mint Chutney.
Combine vinegar and sugar in small bowl, stir until sugar is dissolved. Add cucumber, capsicum, mint, juice and onion, mix well.

Lentil Dahl

Serves 4. Prep and cook time 40 minutes

2 Tbsp olive oil
1 large red onion, sliced thinly
2 cloves garlic, chopped finely
2 Tbsp medium - hot curry paste
1 cup dried brown lentils, rinsed and drained
3 cups vegetable stock
2 Tbsp tomato paste
250g cauliflower, cut into small florets
250g broccoli, cut into small florets
1 cup frozen peas, thawed
2 Tbsp fresh coriander leaves, coarsely chopped
Plain yoghurt and chopped coriander, extra, for serving

Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, cook, stirring, for about 5 minutes or until onion softens. Add lentils, stir well to coat.

Add stock and tomato paste, bring to the boil, cover, simmer over low heat for 15 minutes.

Add cauliflower and broccoli, simmer, covered, for about 8 minutes or until vegetables are tender, adding peas for final 2 minutes. Stir in coriander, season to taste with salt and pepper.

Meanwhile, we cooked papa dams in the microwave.

Serve curry with yogurt, mango chutney, extra coriander and papa dams.

Recipe taken from May 2010 Women’s Weekly

Oriental Salad

1/2 fennel bulb sliced thinly
1/2 chinese cabbage sliced thinly
1/2 bunch mint
1/2 bunch dill
3 shallots sliced

Dressing:

1/2 tsp thyme leaves
Pepper
2 tsp honey
80 mls olive oil

To make dressing, pound thyme leaves with mortar and pestle, whisk remainder of ingredients together and add pepper to taste.

Toss all salad ingredients and dressing together and this is delicious with most fish dishes.

The last time I made this salad I didn't have mint or dill so substituted them with coriander and it tasted very nice.

Thai-style red curry pumpkin soup with prawns

Serves 4

Preparation time:15 minutes
Cooking time: 45 minute

2 Tbsp peanut oil (we used Vegetable oil)
1 brown onion,coarsely chopped
2-4 tsp red curry paste
3 cups vegetable stock
1.3 kg butternut pumpkin, peeled, seeded, coarsely chopped
2 kaffir lime leaves
1 cup coconut milk
20 green prawns, peeled, leaving tails intact
1/3 cup fresh coriander leaves
lime wedges to serve

Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring for 30 seconds or until aromatic.
Stir in the stock and bring to the boil. Add the pumpkin and lime leaves. Cover and cook for 30 minutes or until the pumpkin is tender.
Transfer half the pumpkin soup to a blender and blend until smooth. Transfer the soup to a clean saucepan.
Repeat with the remaining pumpkin mixture.
Place over low heat and add the coconut milk. Stir for 2-3 minutes or until heated through.
Meanwhile, heat the remaining oil in a large fry pan over high heat.
Add the prawns and cook for 2-3 minutes each side or until they curl and change colour.
Ladle the soup into shallow bowls. Top with the prawns and coriander to serve.

Recipe by Michelle Southan, Food editor of Woolworths Australian Good Taste Magazine

Spanish Chickpea and Chorizo Soup

Serves 4

olive oil
150g chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 sticks celery, finely chopped
500g fresh spinach, washed and chopped
8 fresh tomatoes, roughly chopped
1 x 410g tin cooked chickpeas, drained
1.3 litres chicken stock
sea salt and freshly ground pepper
55g pata negra, Spanish ham or prosciutto, finely chopped
extra virgin olive oil


Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery.
Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions. Now take the lid off, stir it around and get some colour happening. Add spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point you can remove about a third of the mixture and puree it in a food processor or Thermomix. Put it back into the pot, give it a good stir and season to taste with salt and pepper.

Remove from the heat and stir in the pata negra or ham and 2 or 3 Tbsp good virgin olive oil.

Scallops with Ginger and Lime with Soba Noodles

500gms scallops approx. (more can be added)
Knob fresh ginger sliced finely or grated
Juice 1 lime
Olive Oil

Soba Noodles – 2/3 pack. Prepare as per directions.

Toss through:
Ketchup Manis (approx 3 – 4 tablespoons)
3 shallots sliced finely
250gms snow peas sliced diagonally
100 - 150mls coconut cream

.Combine ginger, lime and scallops and sear quickly in little olive oil over high heat. Toss all ingredients together and serve with bok choy or other asian vegetable that has been steamed and tossed in Oyster sauce to taste.




Ginger, Soy, Wasabi and Lime Dressing

Knob Ginger finely sliced or grated
½ cup Soy
Wasabi to taste
Juice 1 Lime or to taste

Combine and mix with spoon

This delicious meal was prepared for us by Di and Steve Moore who we met at Port Lincoln SA.

Thai Prawn Salad

Lovely and refreshing and perfect to serve on a warm night.

2 oranges, peeled and segmented
2 pink grapefruit, peeled and segmented
75g (1 cup) bean sprouts, trimmed
1 handful bean shoots
1 mango cut into cubes
1 handful coriander, chopped
1 handful mint, chopped
1/2 red onion, sliced
2 spring onions sliced
12 raw prawns peeled with tails intact
1 Tbsp chopped roasted cashew nuts, to garnish(or peanuts)

Dressing:
60mls (1/4 cup) lime juice
1 tsp honey
2 Tbsp fish sauce
1 clove garlic, crushed

Combine the first nine ingredients in large bowl.
Mix the dressing ingredients together and set aside.
Stir fry the prawns in a hot pan with a little olive oil for 1-2 minutes, or until cooked and golden.
Season with freshly ground black pepper and a squeeze of fresh lime.

Add the prawns and dressing to the salad and toss well.
Divide between serving plates and garnish with the cashew nuts.
Serve immediately.

Occasionally I add a little cabbage to make the dish go a little further.

Bali Breakfast

While in Bali, our Hotel had a traditional Bali breakfast each morning. This is as close as we could get by guessing the ingredients. Feel free to experiment to suit your taste.

This can also be used as a dinner meal. You may wish to increase the amount of ingredients to give a larger serve.

For two people:

1/2 cup rice
250 grams diced chicken
2 cups chicken stock
3 spring onions finely chopped
2 Tbsp coriander
6 jalapenos chopped (use more or less depending on how much you spice you like)
handful of peanuts
squeeze of lime juice in each bowl
dash of tamari in each bowl

Steam chicken and set aside.
Cook rice and set aside.
Heat chicken stock.

Divide all ingredients equally in two bowls.

Breakfast Protein Shake

Take your time drinking this for breakfast. If you get hungry during the morning eat some fruit until lunch.

For one person:

1 banana
1 cup of other fruit e.g strawberries, mango, peaches
1/4 cup milk or orange juice (you may need more if too thick)
1 Tbsp honey
1 egg
1 Tbsp almond
1 Tbsp cold pressed almond oil
1 Tbsp oats
1tsp green powder- optional (barley, spirulina, wheat)
hand full ice cubes

Place all ingredients into your thermomix or blender and mix until smooth.

Taken from “Changing Habits, Changing Lives” by Cindy O’Meara

Capsicum and egg/Pear and proscuitto

Red Capsicum and egg

1 large red capsicum, washed, de- seeded and cut in half lengthwise

Place the capsicum on a hot barbeque.

Crack an egg in the centre of each capsicum, add a little sea salt and cracked pepper.

Close lid on barbeque. Check frequently and remove when egg is cooked.

If you like a little spice, try adding a few chili flakes to the egg while cooking, or sliced jalapenas just before serving.



Pears wrapped in prosciutto

Cut pears in half, wrap with a thin slice of prosciutto and pin in place with a toothpick.

Place on hot barbeque and cook until prosciutto crispy and pear is tender.

These can be used as an entree or with a meal.

Crunchy Parmesan Chicken

2 chicken breasts ( I slice mine in half)
1 cup grated parmesan
2 egg whites lightly beaten

Pre heat oven to 200C.
Dip the chicken into the egg white and then press into the parmesan cheese.
Place on baking trays in pre heated oven and then cook under a hot grill for 6-10 minutes or until crunchy and golden.
Because we don’t have an oven in our caravan I cook this delicious chicken dish in our turbo oven.

Serve with your favourite salad.

Pasta with Capers and smoked salmon

125 g pasta
1/2 jar caper berries
2 thin slices of red onion
feta cheese
smoked salmon sliced into bite sized pieces
1/2 punnet cherry tomatoes sliced in half
1 cup rocket
Olives (optional)

Dressing:

1 T olive oil
1T caper juice
juice of half a lemon
1 tsp seeded mustard
Taste and add a little sugar if you require it sweeter.

Cook pasta according to packet directions.
Drain and place in serving bowl.
Toss in capers, feta, red onion, salmon tomatoes and rocket.
Add dressing and season with salt and pepper.