FRUITY, CRISPY NOODLE SALAD

Serves 4

Ingredients: 

1 packet 2 minute noodles 
150g strawberries, sliced  
1 papaya, peeled into long ribbons 
1 head butter lettuce 
1 large avocado, sliced 
Juice of 1 lime 
Large bunch basil 
Pansy flowers, to garnish 
Dressing: 
6tbls avocado oil 
3tbls raspberry vinegar 
Salt and pepper

Method: 

In clean, dry pan, toast the noodles until crispy.

Mix the salad dressing and season with salt and pepper. I like a tart dressing so I use a little more vinegar.

Mix the salad ingredients gently and arrange on a platter. Scatter over the crispy noodles, basil leaves and pansy flowers. Drizzle with a little dressing. Serve immediately.

Ostrich and Mushroom Lasagne

Serves 4-6

Ingredients:

Olive oil

Salt and pepper

1 onion

1 clove of garlic, crushed

500g ostrich mince

250g button mushrooms, halved

45ml tomato paste

2 tins of tomatoes

250ml water

Cayenne pepper to taste

Salt and pepper

15ml brown sugar

10 sheets of lasagne, blanched

30g butter

60ml flour

500ml milk

200g cheddar, grated

100g ementaal, grated(optional)

Method:

Preheat oven to 200°C.

Sauté the onion and mushrooms in a little olive oil until golden brown. Add the garlic and mince and sauté until the mince is brown, then add the tomato paste and fry for another 2 minutes.

Add the tomatoes and water and cook for 30-45 minutes, until well reduced. Season with salt, pepper and cayenne pepper to taste. Add the sugar to cut the acidity of the tomatoes.

In a separate sauce pan, melt the butter and add the flour, cook for 2 minutes, then gradually start adding the milk, stirring well inbetween each addition.

Once all the milk had been added cook on a medium heat for 8-10 minutes, stirring continuously until the white sauce has thickened, then add the cheddar cheese, and season well with salt and pepper.

Layer the sauce, mince mixture and the pasta, then top with the grated ementaal cheese.

Bake the lasagne for 45 minutes or until golden brown.

PASTA SALAD

Ingredients:

500g pasta, cooked

250g streaky bacon, cut into pieces

1 ½ cups low fat yogurt

¼ cup mayo

15ml wholegrain mustard

15ml sundried tomato pesto (optional)

2 cloves garlic, crushed

Juice of 1 lemon

Handful of pepperdews, chopped

30ml chives, chopped

1 red onion, finely sliced

½ cucumber, quartered lengthways and sliced

1 carrot, peeled into ribbons

100g feta, crumbled

Salt and pepper

Handful of basil

Method:

Heat a large frying pan, and cook the bacon until crispy. Then allow to cool.

In a large serving bowl mix together the yogurt, mayo, mustard, tomato pesto, garlic and lemon juice.

Then add the pepperdews, chives, red onion, cucumber, carrot and feta. Season well to taste.

Once the pasta and bacon have cooled add them to the sauce and allow to stand for as long as possible to allow the flavours to infuse.

Just before serving tear in some basil leaves.

Home-Made Muesli

Ingredients:

2 cups all bran

1 cup rice crispies

45ml butter

15ml honey

5 ml brown sugar

½ cup raisins

100g Mixed dried fruit, optional

1000g hazelnuts/almonds, roasted

Method;

Preheat oven to 180°C.

Place the all bran flakes and the rice crispies in a bowl.

In another bowl melt together the butter, honey and sugar and pour it over the all bran mixture. Mix together well and spread out on a foil lined roasting tray.

Roast for 10-15 minutes or until the mixture turns golden brown and crispy.

Remove from the oven and allow to cool.

Once the mixture has cooled, mix in the raisins, fruit and nuts.

Store in an airtight container.

Serve with milk/yogurt and add sugar/honey to taste.