Naughty Nachos

Serves 4-6

Ingredients:

375g nachos

200g cheddar

1 onion, finely chopped

2 cloves garlic, crushed

5ml ginger, grated

1-2 red chillies, halved lengthway

45ml tomato paste

200g cherry tomatoes, halve

1 tin tomato puree

Lemon juice

5ml sugar

Salt and pepper

1 tin kidney beans

250g creamed cottage cheese

Guacamole:

½ pineapple, cubed

10 ml coriander, chopped

15ml parsley, chopped

A red chili, finely chopped

Zest and juice of 1 lime

2 avocado, mashed

5ml fresh ginger, grated

Salt and pepper

Salsa:

250g rosa tomatoes, quartered

¼ cucumber, diced

15g coriander, finely chopped

2 baby spring onions

¼ red onion, finely chopped

1 red chilli, deseeded and finely chopped

10ml olive oil

15ml lemon juice

Salt and pepper

Method:

Method:

Heat a little olive oil in a large pan and sauté the onions until transluscent, the add the garlic, chilli and ginger.

Add the tomto paste and cook for 1 minute before adding the rosa tomatoes, and tomato puree. Add a little water, and simmer with the lid on for 30-45 minutes, stirring occasionally. Then add the kidney beans and mash then slightly.

Once cooked, season with salt, pepper and sugar, and add a little lemon juice to taste.

Guacamole:

Mix the Pineapple, chilli, red onion, ginger, lime juice and zest, avocado and the coriander and parsley together.

Season to taste with salt and pepper, and add extra lime juice to taste.

Salsa:

 Mix the Rosa tomatoes, cucumber, coriander, spring onion, red onion, chilli, olive oil and lemon juice together. Season well with salt and pepper.

To Serve:

Preheat the oven grill.

Place nachos in a shallow oven proof dish, and top with the tomato and bean mixture. Top with grated cheddar and place under the grill until golden and crispy.

Once grilled top with guacamole, salsa and cottage cheese and ENJOY THE FOOD ORGASIM!

COUS COUS, ROASTED BUTTERNUT AND FETA SALAD

Serves 4

Ingredients:

400g butternut, diced

Olive oil

Salt

Pepper

1 onion, finely sliced

45ml ground cumin

15ml chilli powder

30ml paprika

1 cup cous cous

2 cups boiling water

70g feta, crumbled

1 tin chickpea, drained

125g rocket

Method:

Preheat oven to 200°C.

Place the butternut in a roasting pan, drizzle with olive oil, and season with salt and pepper.

Roast until golden and caramelized.

In a medium sauce pan sauté the onions in olive oil until golden and soft. Add the spices and sauté for 2 minutes. 

Remove from the heat and add the boiling water, and then the cous cous. Cover with cling film and allow to stand for 10-15 minutes before fluffing with a fork.

Add the roasted butternut to the cous cous and season well with salt and pepper.

Allow to cool.

Add the feta and chick peas, and toss with the rocket leaves. Serve cold.

Beetroot, Orange and Goat's Cheese Salad

Ingredients:

500g beetroot

30ml olive oil

Salt and pepper

100g goat’s cheese, roughly broken into pieces

2 oranges, segmented

Rocket and baby spinach to serve

15ml lemon juice

60ml extra virgin olive oil

5ml Dijon mustard

10ml honey

100g toasted walnuts

Method:

Peel and dice the beetroots into bite size pieces. Coat well in the olive oil  and season with salt and pepper. Place on a baking tray and roast in the oven at 180°C for 20 to 30 minutes until just tender. Allow to cool slightly.

Whisk together the lemon juice, juice from segmented oranges, olive oil, Dijon mustard and honey.

Toss the rocket, baby spinach, goat’s cheese, oranges, walnuts and beetroot together, and drizzle with the dressing and serve.