Pesto Spaghetti with Roasted Pumpkin, Eggplant, Zucchini, and Bell Peppers

Number of Servings: 4

200g pumpkin
200g eggplant
400g zucchini
300g red and yellow bell peppers
¼ tsp salt
½ tsp ground black pepper
2 tbsp extra virgin olive oil
40g black olives
100g pesto
280g spaghetti

1. Place all chopped vegetables in an oven tray. Toss with salt, ground black pepper and olive oil. Roast in a pre-heated oven at 180C for 45 minutes.

2. Have the spaghetti cooked, rinsed, and drained well, just before the roasted vegetables are ready to come out of the oven.

3. Remove tray from oven. Add black olives and pesto. 

4. Finally, stir in spaghetti. Enjoy!

Basic Pancakes

Number of Servings: 2


130g plain flour
30g sugar
1 ½ tsp baking powder
¼ salt

(all at room temperature)
1 egg
240ml unsweetened soya milk

Mix the dry ingredients in one bowl, and the wet in another. Pour the wet into the dry and mix well. Cook  on a greased pan over medium to medium high heat for 2-3 minutes for each pancake.

Quick Tuna Sandwich

Number of Servings: 4


260g drained tuna chunks from can

40g black olives

1 red onion

1tbsp extra virgin olive oil

pinch of ground black pepper

4 baguettes or enough bread for 4

Roughly chop the olives and slice the onion, and have them mixed with tuna, olive oil, and ground black pepper in a bowl. Form sandwiches with the bread.

Chocolate Banana Bread Muffins

Yield: 12 muffins or 1 loaf


454g peeled ripe banana (~3 large bananas), mashed
1/4 tsp baking soda
120ml unsweetened soya milk
80g light brown sugar
2 eggs
1tsp vanilla extract
150g plain flour
80g rolled oats
3/4tsp baking powder
1/4 tsp salt
30g unsweetened cocoa powder, sifted
30g chopped almonds
50g chopped walnuts

1. Grease and flour a loaf pan or 12-cup muffin pan.  Preheat oven to 180C.

2. In a medium bowl, mix mashed banana, baking soda, and soya milk.

3. In another medium bowl, mix sugar, eggs and vanilla extract.

4. Combine 2&3.

5. In a large bowl, mix all remaining dry ingredients with the mixture in no.4.

6. Bake in the preheated oven for 60 minutes (if using loaf pan), or 25 minutes (if using muffin pan), until done.

Fried Udon with Chinese Mushrooms in Oyster Sauce

Number of Servings: 4

4 udon
45g dried Chinese mushrooms
200g carrots
½ iceberg lettuce
½ tsp sugar
½ tsp sesame oil
1 tbsp soy sauce
1 tbsp olive oil
4 garlic cloves
240ml water (in which the mushrooms soaked)
3 tbsp oyster sauce

1. Soak mushrooms in water for 1 hour, until softened. Have the water set aside for use later.

2. Shred mushrooms, carrots, and lettuce.

3. Season mushrooms with sugar, sesame oil, and soy sauce.

4. Cook udon according to instructions on package. Have it drained and set aside.

5. Add oil, followed by garlic, to the pan over medium high heat. Stir fry mushrooms for 1 minute.

6. Stir in carrots, and then add the water in which the mushroom soaked. Cook covered over a smaller fire for 10 minutes.

7. Add lettuce and stir fry for 4 minutes.

8. Add oyster sauce, and stir in udon. Cook for the last 1 minute.