Munchy Noodle Salad

2 cups shredded cabbage
1 cup shredded lettuce
1 cup chopped spring onion
1/4 cup boiled green peas
2 hard boiled eggs, sliced finely
2 cups noodles, broken up into small bits
1 tbsp butter
3 tbsp roasted almonds
3 tbsp roasted seasame seeds

PREPARATION
In a pan, heat the butter and sauté 1 cup of the crushed noodles till brown. Take the pan off the heat and allow to cool. In a large mixing bowl, mix the cabbage, lettuce, eggs, onions and peas lightly. Pour the butter and noodle dressing over the dry ingredients. Mix is well by tossing. Add the remaining noodles and sesame seeds. Mix salad thoroughly and serve.

fun fillings for sandwiches

1. Cheese, orange marmalade and chopped cucumber
2. Shredded cooked chicken, mayonnaise, lettuce, tomato and onion
3. Grated cheese and chopped celery
4. Paneer, mint chutney and grated carrot
5. Leftover roast meat with grated carrot, lettuce leaves and green chutney
6. Peanut butter and guava jelly
7. Marmite, cheese and tomato
8. Boiled eggs, grated carrot and butter
9. Chicken ham, tomato chutney and lettuce
10. Tuna, cheese spread, mayonnaise, chopped coriander and chilli flakes

Lemon rice

1 cup small grain rice
2 cups water
1 tablespoon refined oil
1 teaspoon mustard seeds
4 green chillies
1 inch ginger cleaned and chopped
1 teaspoon tumeric powder
Salt to taste
1/4 cup lemon juice
1/2 cup peanuts
1 teaspoon coriander seeds
1 teaspoon sesame seeds


Cook the washed rice and allow it to cool. Dry roast the
coriander, sesame seeds & turmeric powder. Heat the oil
in a pan. Fry the mustard seeds,ginger,chillies,peanuts
and turmeric powder. Add salt to the frying mixture.
Take the pan off the stove and add the lemon juice. Add
the cooked rice and mix thoroughly. Mix in the roasted
coriander, sesame and turmeric powder.

Banana, Walnut and Date bread

1 ½ cups white flour
½ cup whole meal flour
½ teaspoon cinnamon powder
¾ cup caster sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup refined oil
2 egg whites
30 ml water
2 ripe medium sized bananas
½ cup soymilk
½ cup walnut kernels, chopped
½ cup dates, seeded and chopped



Preheat the oven to 180°C. Lightly grease a medium sized
bread loaf tin.Blend the flour, cinnamon powder, oil, egg
whites, water, banana and soymilk together until the
mixture attains a smooth consistency. Fold in the chopped
walnuts and dates into the mixture.Pour the above mixture
into the loaf tin. Bake in the pre-heated oven for 1 hour,
or until golden. Allow the bread to cool slightly in the
tin before you turn it out.

Apricot and Banana Muffins

1 cup large dried apricots, chopped
½ cup apricot syrup
1 cup whole meal flour
1 cup white flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
2 large ripe bananas, mashed
1 egg, lightly beaten
3 tablespoons butter, melted



Boil the apricots and syrup in a saucepan. Remove from
stove and cool it.Sift the flours into a large bowl and
add the sugar, baking powder and baking soda. Combine the
prepared apricot mixture, bananas, egg, butter . Add the
above mixture to flour mix and blend until just about
combined.Lightly grease muffin moulds and spoon the batter
into them. Bake at 180°C, for 20 minutes or until golden
brown.