Combine all ingredients (I put them all in the food processor)
Put in the fridge for 1/2 hour to chill if you are not too hungry
Spoon on to well greased oven trays, whatever size 'thingies' you want to put in your bread.
Bake at Mod. temp for about 20 mins. or 'til cooked

Serve with Tahini sauce, on your favorite flat bread.

Happy Eating

Gently fry the onion, garlic, carrots and celery for about 5 minutes, until soft.
Add lentils, tomatoes, puree, stock, herbs.
Bring to boil, then partially cover and simmer for 20 minutes until thick and soft. (you may need to cover completely/uncover to achieve desired consistency).

Serve with your favourite pasta.

Any other things that you may particularly like, e.g. Pavlina suggested some mushrooms.

Roast, boil or steam (depending on your dietry requirements - roasting
is most tasty I think) chunks of pumpkin.

Either VERY lightly mash the pumpkin, or dice it into cubes exactly
1cmX1.2cm.

Place the pumpkin in a nice-looking bowl, and add the green leaves (no silly
business, please). If you are using fresh leaves, they should probably have
a few minutes steaming, so that they are nice and tender.

Roughly crush and add the cashew nuts. Add one fresh, free-range egg. Fold all the ingredients together. Encourage them blend happily.

Add some of your favourite herbies, and salt and pepper if you are that way inclined.

Add some breadcumbs, until the mixture looks like it might consider being able to form into ball-shapes (about the size of a squash ball. I think - I haven't played squash for a long time). Maybe a little bigger - G..

You can then roll the perfectly even balls in some extra breadcrumbs, so as to give the burgers a crusty outside.

Get the fat nice and hot in a frypan, and fry the little burgers 'till they are nice and evenly brown (or you could use the BBQ).

Eat with bread (grilled), salad, sauce, cheese, or whatever else you want.

P.S. If the burgers do not work out, it either means that your cooking needs
a bit more practice, or that I have accidentally left something essential out of the recipe. Let The Eatery know if you have any suggestions).

Process the onion, zuc., turnip and beans with the cutting blade. Add the curry, soy sauce and tomato paste. Divide the filling and place in pumpkin halves.

Bake 45 mins

Grease a deep 20cm round cake pan, line base with paper, grease paper.
Combine apricots and nectar in bowl, stand 1 hour (it is really important to let this soak in)
Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in egg yolks one at a time,beat until combined. Transfer mixture to large bowl, stir in coconut, then half the apricot mixture. Stir in remaining flour and apricots, then Choc Bits.
Beat egg whites in small bowl until soft peaks form, fold into mixture, spread into prepared pan.
Bake in moderate oven for about 1 1/4 hours. Stand 5 minutes before turning on wire rack to cool. Dust with sifted icing sugar if desired.

Keeping time: 3 days.

Mix together in a big bowl.
Split into separate snap lock bags for each person, that way there are no arguments
as to who has eaten more!

lemon icing
* icing sugar
* butter
* lemon juice

Melt butter and condensed milk
Add crushed biscuits, coconut and lemon rind. Mix well and press into a slice tin.

Refrigerate and then ice with lemon icing. Sprinkle with coconut.

Combine flour, oatbran, baking powder and sugar together in one bowl.

Add sultanas, stir to coat in flour to prevent sticking.

Mix in oil, egg whites and skim milk.

The mix should be creamy
Ladle into greased pans
Cook 180 degrees C for 20 mins

Variation, choc. chips, any flavours you like!

- Mix sour cream, sugar, essence and eggs
- Sift dry ingredients and mix in wet stuff
- Grease baba tin (or a regular cake tin) with butter and sprinkle with extra Castor sugar
- Bake in oven at 350 degrees F (180 degrees C) for I hr and 15 mins

Preheat oven: 200 degrees C. Grease 24cm round loose based flan tin.
Blend or process the flour, sugar, almond meal & butter until the ingredients just cling together. Knead on floured surface until smooth: wrap in plastic and refrigerate 30 mins.

Roll pastry between 2 sheets of baking paper- press into tin.(We did a lot of finger work, it is so crumbly you just need to press it into place) Blind bake for 15mins.
Remove paper and beans and bake 15mins more or until browned lightly.
Reduce temp to 160 degrees C.
Pour lemon filling into case. Bake about 40 mins. or until filling is slightly set. Cool.
Refrigerate until cold.

Lemon filling
Whisk all ingredients in medium bowl and stand for 1 hour.

Serves 8-10
Preparation: 20 mins(plus 4 hrs. standing & refrigeration time) Cooking: 1 hour 10 mins.

Into a bowl sift a quantity of flour to suit your hunger. Crack an appropriate number of eggs into the flour, and pick out any bits of shell.
Add in little bits of milk and stir, removing any lumps. Taste.
If sweet teeth are unsatisfied, stir in sugar.
Find a nice flat fry pan. Make sure it’s clean. Place it over moderate heat and add a dob of fat (margarine, butter or oil).
Heat pan and add a ladle-full of mixture to centre of pan (adjust amount according to pan
size). Gently roll pan in all directions, in order to neatly distribute the mixture.
When top of pancake begins to bubble, slide spatula beneath pancake and flip (pancake taste is improved by greater flipping extravagance and style). Cook other side ’till lightly brown.
Serve immediately, with lemon juice and sugar or jam or peanut butter or honey or golden syrup, or whatever else is in your pantry.

Beat eggs well, then add milk stirring slowly, next add sugar.
Beat until sugar is dissolved.
Pour into unbaked flan, sprinkle with nutmeg.

Bake at 216 degrees C (420 degrees F) Approx 25 min

Heat in saucepan - stir to dissolve sugar
Turn heat down
Cook 20 mins

Blend together, using enough oil to obtain the right consistency for you

Beat well (electric mixer if you wish)
The more you whisk the thicker it gets