Makes 30:
Olive oil (125 ml)
Cinamon (1 tbsp)
Honey (50g)
Muscovado sugar (175g)
Cereal Coffee (2 tbsp)
Water (250 ml)
Plain flour (250g)
1) In a saucepan combine all the ingredients, except the flour, and cook until everything is mixed and boiling.
2) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. 3) Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).
3) Pre-heat the oven to 200C.
4) Once the dough is lukewarm, shape the biscuits.
5) Bake them for about 15'.
Makes 4 kebabs:
Tofu (firm - 200g cut into small squares)
Red pepper (1 small cut into small squares)
Zucchini (1 small cut into small squares)
Pineapple (100g - cut into small squares)
4 skewers
Marinade:
Lemon juice (2 tbsp)
Soy sauce (2 tbsp)
Garlic (2 cloves)
Bay leave (2)
Ground pepper
1) Mix the marinade ingredients, and pour over the ingredients (in small squares). Refrigerate for at least 2 hours.
2) Thread red pepper, zucchini, pineapple and tofu alternately onto skewers.
3) Heat barbeque or grill plate over a medium heat. Place kebabs onto hot plate or grill. Turn kebabs to ensure even cooking. Cook for 5-10 minutes. Drizzle kebabs with any remaining marinade.
Serves 2 to 4:
Tofu (100g)
Black Olives (100g)
Pepper
Olive oil
1) Blend the ingredients until smooth.
2) Serve on toast.
Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)
1) Mix all the ingredients in a bowl.
2) Gently toss to combine. Eat fresh.
