Sesame, Almond and Potato Koftas

Sesame Almond and Potato Koftas


3 small to medium potatoes (approximately 450 grams), any type that is good for mashing

¼ teaspoon ground cumin

¼ teaspoon ground cardamom

¼ cup of fresh coriander, washed, drained and finely chopped

½  teaspoon of salt

2-3 tablespoons of quinoa flour

3- 4 tablespoons of Bonsoy soy milk

½ -¾ cup of crushed almonds

1 – 2 tablespoons of sesame seeds



Wash the potatoes, spike them with a fork and microwave them till they are tender. Once they are cooked, cut them in half and carefully scoop the flesh out. Place the flesh into a bowl and discard the skins.

Add the cumin, cardamom, coriander and salt to the potato and roughly mash everything together with a fork.  Check the seasoning and form the mash into koftas.

Put the flour on a small plate and the milk into a small dish. Mix the crushed almonds with the sesame seeds. Very gently roll one of the balls through the flour. Then sit it on a fork and dip it in the milk.  Carefully roll it in the nuts, until it is well covered and place onto a small oven tray. # I tend to use one hand for the flour and milk and one for rolling them in the nuts, so that the nuts don’t get too wet. Repeat until all the koftas are coated.

Place them in a preheated oven (180c). Bake for 20-30 minutes or until they are browned.

Serve them hot, accompanied with relish, coconut yoghurt and a squeeze of lemon juice.


Yields: 12 koftas. Will vary slightly depending on the size of the potatoes you used.

Time: 15-20 minutes of preparation.  30 – 35 minutes cooking time. This will vary depending on the strength/type of your microwave and oven.

Notes: Don’t worry if they weigh a little more or less than 450 grams. This will not make a huge difference.

If you don’t wish to microwave the potatoes, you can bake them. This will take about 40 minutes though.

The smaller the crushed nuts are, the easier they will stick to the koftas. You want them to have some crunch once cooked though, so leave them with a bit of texture still. I crush the almonds in a mortar and pestle, a few at a time.

Fattoush Salad


Fattoush Salad

Crisp, crunchy, fragrant, packed with herbs and fresh vegetables. Fattoush Salad is the perfect accompaniment to any Middle Eastern inspired meal.


What you need (For the salad)

1 large wholemeal Lebanese bread

1 small green capsicum, cored and diced

2 tomatoes, cored and diced

1 Lebanese cucumber, diced

4 radishes, finely sliced

2 cups of torn iceberg lettuce leaves

Handful of finely sliced spring onions

½ cup parsley leaves, washed and roughly chopped

½ cup sweet mint leaves, washed and roughly chopped


For the dressing

¼ cup olive oil

1 teaspoon sumac spice

Fresh lemon juice to taste

Salt/pepper to taste


What you do

Preheat your oven to 180c. Place the Lebanese bread in the oven and bake it until it is crispy.

Break the dried bread into pieces and place it in a bowl along with all the salad ingredients.

Whisk all the dressing ingredients together and add them to the salad. Stir everything well to combine and serve.


Yields: 4 side serves

Time:  10 – 15 minutes of preparation, plus the cooking time. I preheat my oven and cook my bread while I am preparing all the other ingredients.

Pumpkin Seed Pesto

pumpkinseed pesto4wm


2 cups of firmly packed fresh basil leaves, washed

1 cup of pumpkin seeds

1 large clove of fresh garlic, peeled and roughly chopped

¾ teaspoon of salt

½ cup of olive oil



Place all the ingredients into a blender and blend until everything is well combined. I like to leave it a little chunky in texture.

Check the seasoning and serve.


Yields :  Approximately 1.5 cups of pesto.

Time:  10 minutes.

Freeze: Is suitable to freeze.

Note:  Don’t over blend the ingredients as the pesto can take on a gluggy texture.

If you cook the garlic in a little water for a few minutes, it takes away that astringent taste raw garlic has.

Coconut Mango Ice Treats

Coconut Mango Ice Treatwm


1 cup of mango

1 cup of coconut yoghurt

½ cup of orange juice



Blend all ingredients until they are smooth.

Pour into icy pole moulds.

Freeze until firm.


Yields: 6 ice creams. This will vary with the size of your moulds.

Time: 10 minutes

Notes: When foods are frozen, it can “dull” their sweetness. You can combat this by using really ripe sweet fruits when making ice treats, or by adding a tablespoon of pure maple syrup to your mixture before you blend it.

I love these with a little minced ginger to taste too.

Beetroot Mash

Purple Mashww


4 large potatoes

4 cooked baby beetroots

4 tablespoons of Bonsoy

Extra Bonsoy as required

1.5 teaspoons of salt

Pepper to taste



Bring a medium pot of water to the boil. Peel the potatoes, cut them into small chunks and add them to the boiled water. Bring the water back to the boil, reduce it to a simmer and cook the potato until its tender.

While the potato is cooking, blend the cooked baby beetroots with the 2 tablespoons of oat milk until everything is well combined and smooth.

Drain the cooked potato and mash it well. Stir the beetroot mixture through.  Add extra Bonsoy if you want the mash to be more creamy. Add the salt, pepper to taste. Check the seasoning and serve.

Yields:  A generous side serve for 4-6 people.

Time: 10-15 minutes of preparation. 15-20 minutes of cooking time.

Notes: Use any potatoes that are in season and suitable for mashing, such as Sebago, Pontiac or Dutch Creams

Roasted Beetroot and Cauliflower Soup

Roasted Beetroot and Cauliflower Soupwm


1 medium brown onion, peeled and roughly chopped

4 large cloves of garlic, peeled

2 medium beetroots, peeled, roughly chopped into small pieces

1 small head of cauliflower, leaves removed and roughly chopped

1.5 litres of water

6 teaspoons of Massel vegetable stock powder

#optional dairy free sour cream to serve



Preheat your oven to 180c.

Place the onion, garlic, cauliflower and beetroot into an oven pan and dry roast them until the beetroot is cooked and the cauliflower has started to brown.

Place the water and vegetable stock into a large pot. Add the roasted vegetables to the pot and bring it all to the boil.

Blend until all the ingredients are smooth and serve with a swirl of dairy free sour cream.


Yields: 4 serves.

Time: 15-20 minutes of preparation, blending etc. Approximately 45 minutes of cooking time. Cooking time will differ depending on the strength of your oven.

Notes: When the beetroot is almost cooked bring the water and vegetable stock to the boil on your stove top to save time.

Bandung (Rose Water Milk)


Bandung is a popular drink found at the street stalls in Malaysia and served at weddings with dishes like rending. It’s extremely refreshing on a hot day and is a gorgeous, fragrant accompaniment for a hot, spicy meal.


½ cup of fresh pitted dates, roughly chopped

¼ cup of water

Plus 200ml of cold water

400ml of Bonsoy organic soy milk

½ – ¾ teaspoon of rosewater essence

Natural pink food colouring



Put the dates and the 1/4 cup of water into a small bowl for an hour to soak. Once the dates have softened, blend them with the soaking water, then strain the liquid so that it is smooth. Put aside any date mixture that is too thick to strain and use it in another recipe, (eg: a smoothie)

Put the remaining ingredients, the date sweetened water and a few drops of natural food colouring together into a jug and whisk to combine. Place the jug in the freezer until the milk is chilled.

Serve in chilled glasses with lots of ice.


Yields: 2 large or 4 small serves

Time: 5 minutes preparation. 1 hour soaking time. 2 hours for chilling.

Notes:  Bandung is traditionally made using sugar syrup. But by sweetening it with dates instead of castor sugar, you gain vital vitamins, minerals and fibre and still end up with a very sweet, refreshing Bandung style beverage.

I use a brand of food colour called Hopper which contains fruits and vegetables. It is available in select health food stores.

Jackfruit Rendang

Jack F Rendengwm

Don’t be afraid of making curries. Once you have the ingredients they are some of the freshest, easiest and fastest recipes to make.


For the paste

3 large cloves of garlic, peeled

2 red bullet chillies

2 French shallots

1 teaspoon of galangal, peeled and finely chopped

6 candlenuts

1 teaspoon of fresh ginger, peeled and roughly chopped

Rice bran oil for cooking



2 x 565 gram cans of green jackfruit in brine

5 cloves

7 lime leaf pieces

2 stalks of lemongrass, bruised with the back of a knife

2 sticks of cinnamon

2 ½ cups of coconut milk

2 teaspoons of ground turmeric

3 tablespoons of organic tamari

1 ½ tablespoons of Massel beef stock powder

1 tablespoon of Sriracha hot chilli sauce



Blend the paste ingredients in a mortar and pestle or food processor, until they are well combined and become a paste. Put a small amount of oil into medium pot. Scrape the paste into the pot. Cook it for a few minutes, on a low heat till fragrant.

Drain the jackfruit and discard the brine. Cut each of the jackfruit pieces lengthwise into 3 – 4 wedges. Add the jackfruit and the remaining ingredients to the pot with the paste. Bring it to the boil. Reduce it to a low simmer, Place a lid on the pot and cook *gently*for 45 minutes.

Discard the cinnamon and lemongrass once the rendang is cooked and serve.

Serving suggestion

Serve with steamed rice and Asian greens. Garnish with loads of fresh coriander.


Yields: 4 small serves

Time: 15 minutes of preparation. 45 – 50 minutes cooking time.

Notes: Candlenuts are highly toxic when raw. It is essential that they are cooked before being eaten. They are used in Asian cuisine to thicken sauces. You can purchase candlenuts from Asian and specialty grocers. Alternatively you can substitute with macadamia nuts

You can also purchase jackfruit from Asian or specialty grocers. It is sold in cans. Ensure that it is unripe jackfruit and in brine (NOT syrup). Potatoes, tofu, beans and other vegetables work well as a substitute for jackfruit in this recipe though too.

Jars of lime leaf pieces can be found in most supermarkets.

Make sure you shake the cans of coconut milk before you measure out your 2 ½ cups!

Sriracha hot chilli sauce is found in most Asian grocers and some supermarkets.

Tempeh Satay Skewers

Satay Skewers wm042


2 cloves of garlic, peeled and chopped

¼ cup of water

1-2 red bullet chillies

4 tablespoons of organic peanut butter

2 tablespoons of organic tamari or soy sauce

½ teaspoon of tamarind puree

2 teaspoons of pure maple syrup

1 tablespoon of fresh lime juice

Plus another ¼ cup of water

1 x 300gram block of organic tempeh



Put the garlic and a ¼ cup of water in a small pan. Bring it to the boil. Gently simmer the garlic for 5 minutes to get rid of the raw taste. Drain and discard any of the cooking water.

Blend the garlic and the remaining ingredients together (except for the tempeh), until they form a sauce. Put a small amount of sauce aside for dipping when you serve the satays. Keep the rest to use as a marinade.

Slice the tempeh (on the shorter side), into 7 even rectangles. Then slice each rectangle in half lengthways, to make 14 thinner pieces. Carefully skewer each piece of tempeh and lay flat in a plastic container.

Pour the rest of the sauce over the tempeh skewers and turn each skewer over, so that they are coated on both sides.  Put them in the fridge and give them time to marinate for at least an hour.

Cook the skewers on a medium heat, in a large non stick fry pan. Allow a couple of minutes on each side, until they are heated through and start to brown.


Serving Suggestion: Serve with sticky rice, chopped cucumber and the dipping sauce. Garnish with crushed peanuts.

Yields: 14 skewers

Time: 20 mins preparation. 1 hour minimum to marinate. 10 minutes cooking time.

Notes: For a smoky and fiery hot flavour, you can use 1 dried chilli instead of 2 fresh chillies. Just remove the seeds and soak the dried chilli in hot water before you blend it with the sauce.

You can purchase tempeh and tamarind paste at select supermarkets and Asian grocers.

The consistency of the satay can vary depending on what brand of peanut butter you use. If it’s a little runny just add a little more peanut butter and if it’s a bit dry, simply add a little water.

Onde Onde

onde onde 088wm


¼ cup of shaved dark palm sugar

½ cup of glutinous rice flour

100 ml of water

1 teaspoon of coconut essence to taste

Natural green food colouring

½ cup of shredded coconut



Place a ¼ – ½ teaspoon of the sugar into the palm of your hand. Make a fist to squeeze the sugar together until it starts to stick to itself. Work the sugar into a ball and put it on a small plate. Repeat until you have 10 balls and place them in the freezer while you make the dough. Reserve any remaining sugar for another recipe.

Put a small pot of water on your stove top and bring it to the boil.

Sift the flour into a large bowl. Put the essence and a few drops of the food colouring into the water and whisk them till they are well combined.  Slowly add half of the water to the flour. Stir the mixture with a wooden spoon and add a little more water. As the dough becomes wet, use your hands to bring it together. Only add enough water until you get soft, smooth dough like consistency. If the dough is too dry add more water. If it is too wet, add a little flour. Place the dough onto your bench and knead it for a minute until it feels right.

Divide the dough into 10 equal portions. Roll into balls. Using your thumb, press a large indentation into each dough ball. Place the sugar in the indentation, fold the sides of the dough around the sugar and roll it in your palms again to form a layered ball. Repeat this until you have made 10 balls.

Place the balls into the boiling water. When they float to the surface, gently remove them with a slotted spoon and roll them through the coconut.

Serve immediately.


Yields: 10 balls

Time: 10 minutes preparation. 3-5 minutes cooking time.

Notes: You can purchase palm sugar and glutinous rice flour at Asian grocers.


I use a brand of food colouring called Hopper made using fruits and vegetables. It can be purchased from select health food stores.