Roast Beetroot and White Bean Salad

I made this dish for lunch the other day when I needed something quick and easy. If you prepare the beans and beetroot in advance the salad only takes about 5minutes to put together and it tastes great.

INGREDIENTS

1 large Beetroot, roasted whole and chilled

2 cups chilled cooked white beans (I use cannellini)

2 cloves garlic, crushed

2Tbs lemon juice

2Tbs olive oil

2Tbs chopped fresh mint leaves

1tsp salt (less if using drained canned beans)

METHOD

Slice beetroot and cut into bite-size pieces

add all ingredients into mixing bowl and mix through.

Allow to sit in refrigerator for about two hours (this is optional, it just enriches the flavour)

If thine enemy be hungry, give him bread to eat; and if he be thirsty, give him water to drink:
(Proverbs 25:21)
 

Indian Eggplant Curry

I just love Indian food, especially after our visit to Fiji. This is an easy and tasty dish to prepare and a great way to eat eggplant.

Ingredients:

2 Tbs olive oil

3 medium eggplants, sliced

4 tsp celtic salt

2 large onions, sliced

2 cloves garlic, crushed

4 tsp ginger, finely grated

8 curry leaves

2 tsp cumin powder

2 tsp coriander powder

2 Tbs tomato paste

1 1/2 cups water

1/2 cup coconut cream

Fresh coriander to serve (optional)

1. Heat the olive oil in a medium saucepan and cook the onions, garlic and ginger until the onions are turning brown. Add the curry leaves, cumin and coriander and continue to cook, stirring, until mixture is fragrant.
2. Add the tomato paste, water and coconut cream and bring to the boil. Add the eggplant and simmer covered for 15 minutes or until the eggplant is soft.
3. Cook uncovered for another 5 minutes so the mixture can thicken.
4. Serve with freshly cooked basmati rice and with chopped coriander. Enjoy!

"Happy is he who keeps the law"     Proverbs 29:18

Posted by Melissa Awde
 

Thai Tofu Curry

INGREDIENTS
1 tbs grated ginger, grated

2 cloves fresh garlic, crushed

1 medium onion, sliced

1 large carrot, sliced

1 zucchini (summer squash), sliced

1/2  red capsicum (bell pepper), sliced

small handful snow peas

 1/2 tsp celtic sea salt

1 tsp stock powder

4 whole kaffir lime leaves

270ml can coconut cream

2 Tbs lemon juice

1/4 cup roughly chopped basil leaves

olive oil for frying

Chilli to taste (optional)

For the Tofu (this will be prepared separately to the vegetables. See green section of method below )
350g firm tofu ,cut into pieces

1 tsp stock powder

1/2 tsp Celtic sea salt

2 cloves fresh garlic, crushed

1/2 Tbs grated ginger

2 whole kaffir lime leaves

METHOD

Fry tofu with all seasoning in a little olive oil. I use a non stick pan and stir occasionally to get a nice golden crust to the outside

Meanwhile, in a separate pan,  sauté onion, garlic, ginger, chilli and lime leaves in olive oil for 1-2 minutes  

Add carrots, followed by other vegetables according to hardness. Once all vegetables are added, fry for a few more minutes.

Add coconut cream, salt and stock powder and allow to simmer covered for 5-10 minutes until vegetables are cooked but not mushy

Finally stir through fresh basil and lemon juice.

Serve on rice 

Trust ye in the LORD for ever: for in the LORD JEHOVAH is everlasting strength:  (Isaiah 26:4)