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Posts Tagged ‘Recipe of the Month’

Recipe of the Month – Date Cake

I have decided to share my recipe for the date cake that everyone loves so much at my mediations and courses. My dear mother Nell gave this recipe to me many years ago and it was one of her favourites

Date Cake:

1 tablespoon butter
1 cup of dates, chopped
1 teaspoon carb soda
½ cup sugar
1/3 cup walnuts or ginger (optional)
1 cup boiling water
1 ½ cups self raising flour

Pour boiling water over all above ingredients except the flour, allow to cool then add the self raising flour, mix well and pour into a well greased (or paper bake linked) cake tin. Bake in a moderate oven (350 F) for 40 minutes

Bon appétit

Quick Vegetable Curry

1 Onion
2 Potatoes
1 Zucchini
2 Carrots
1 cup Broccoli
6 beans
400ml Coconut Milk
½ teaspoon Celtic salt
2 teaspoons Curry powder
1 tablespoon Oil

Heat the oil in a frying pan, add onion fry and stir til softened. Add the curry powder and 3 tablespoons of the coconut milk and stir into a pasted and fry for 2-3 minutes. Gradually add the remainder of the coconut milk and the Celtic salt and stir well.  Add in the potatoes and carrots cut into small pieces and cook for 7 minutes then add in the chopped zucchini, broccoli and beans and cook for another 5 minutes stirring regularly to avoid sticking.

Serve hot with rice, couscous, millet or naan or chapatti

Avocado Capsicum Dip

Its party season again so here’s a winner!

1 avocado
½ red capsicum finely chopped
1 tspn lemon juice
Celtic salt to taste
1 spring onion (optional) finely chopped

Mash the ripe avocado; add in 1 tspn lemon juice and salt. Stir in red capsicum (and spring onion).

Serving options:

  • savoury biscuits;
  • carrot and celery sticks;
  • bread sticks; or
  • Turkish bread

Red Lentil and Vegetable Soup

The following original recipe I taught my Mum years ago and it became one of her all time favourites

Red Lentil and Vegetable Soup

2 cups dried red lentils
1 dessertspoon oil
2 cloves garlic
1 onion
8 sticks of celery
4 carrots
1 cup chopped pumpkin
½ cup chopped spinach
½ cup peas
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander leaf (or powder)
1 teaspoon celtic salt
½ teaspoon pepper

Heat oil and fry the chopped onion and garlic.  Add ¼ cup water and stir then add turmeric, cumin and coriander stirring well.  Add rinsed red lentils and stir while adding enough water to make a paste.  Cook for 5 minutes on medium heat stirring regularly then add remaining vegetables diced into small pieces.  Add the rest of the water, stir then cook on a low – medium heat for 45-60 minutes til the lentils are soft.  Add salt and pepper to taste.

See more recipes by Maryanne

Corn Bake

1 onion (finely chopped)
1 cup grated carrot
1 cup grated zucchini
1 cup finely chopped red pepper
½ cup finely diced celery
1 bunch shallots (finely chopped)
440g tin whole corn kernels (drained)
1 cup grated cheddar cheese
¾ cup SR flour (sifted)
1 tbsp wheat germ
30g melted butter
4 eggs (beaten)
Salt to taste (preferably celtic salt)
Herbs (if desired) – optional
Pepper to taste
1 cup breadcrumbs

Combine all above ingredients except the breadcrumbs and mix well in a bowl. Spoon mixture into a well greased oven dish sprinkle with breadcrumbs and bake in a moderate oven (180°C/350°F) for 40 minutes or until set. Serve with salad or steamed vegetables.

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