Cauliflower Pasta

Number of Servings: 4

- 240g fusilli
- 1 big-sized cauliflower, chopped into small pieces
- 1tbsp olive oil
- 8 garlic cloves, minced
- ½tsp crushed chillies
- ½tsp ground ginger
- ¼tsp ground black pepper
- 1tsp Italian herb seasoning
- 1tsp light brown sugar
- 1 cube of chicken stock

1. Cook cauliflower in boiling water for 5 minutes. Meanwhile, cook fusilli in another pot of boiling water for 6 minutes.

2. Roughly drain the pasta but preserve the starchy cooking water. Dissolve chicken stock cube in 500ml of the starchy cooking water.

3. Add oil to the pan over medium high heat. Add garlic and crushed chillies, followed by drained cauliflower, ground ginger, ground black pepper, Italian herb seasoning, and sugar. Cook for 4 minutes.

4. Add chicken stock. Cook covered for 4 minutes.

5. Add fusilli. Cook covered for the last 5 minutes, or until all liquid is absorbed.

Pumpkin Soup

Number of Servings: 2


- 1 small brown onion
- 1 stalk of celery
- 1 small carrot
- ½tbsp olive oil
- ⅛tsp salt
- ⅛tsp ground black pepper 
- 210g pumpkin puree
- 1tsp Italian herb seasoning
- 375ml chicken stock

Finely chop the vegetables.

Add oil in a soup pot preheated to medium heat, add the vegetables together with salt and pepper, and let them cook for 6 minutes or until translucent. 

Add the pumpkin puree, herb seasoning, and chicken stock, and let the mixture come to a boil, turn the heat to medium-low and let it simmer for 15 minutes. 

Serve hot!

Pumpkin Cookies

Number of Servings: 12 (around 24 cookies)


- 260g plain flour
- 1¼tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- ¼tsp ground ginger
- ⅛tsp ground cloves
- 2 eggs
- 150g brown sugar
- 120ml vegetable oil
- 215g pumpkin puree
- 1tsp vanilla extract

1. Preheat oven to 165C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

2. Whisk together eggs, sugar, oil, pumpkin puree, and vanilla extract in one bowl, and all remaining ingredients in another.

3. Combine the dry and the wet.

4. By using a tablespoon place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

5. Bake for about 15 -18 minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

Roasted Brussels Sprouts

Number of Servings: 4


- 400g brussels sprouts, washed, trimmed and quartered
- 8 garlic cloves, peeled but left whole and crushed
- 1tbsp olive oil
- ¼ tsp salt
- ½ tsp ground black pepper
- 2tsp brown sugar

1. Preheat oven to 200C.

2. Add all ingredients in a baking dish and give them a good toss.

3. Roast for 20 minutes or until golden brown and crispy around the edges. Keep your eye on them because they caramelize quickly due to the brown sugar.

Serve right away!