The following recipe is taken from the Revive Cafe Cookbook. A family friend cooked this dish for me and I thought it was awesome!
2 large carrots
1 large chopped onion
2 Tbsps oil
2 cloves garlic chopped
3 Tbsps ginger puree
1 pinch cayenne pepper
1 tsp ground tumeric
1 tsp ground cumin
2 x 400ml cans tomatoes
200ml can coconut cream
2 x 400g chickpeas
1 tsp salt
3 Tbsp honey or date puree
Slice and roast carrots for approx 20 mins at 180° C
In a large pan cook onion, garlic and ginger in the oil until clear
Stir in spices
Add tomatoes and heat until boiling
Add salt, coconut cream and honey/date puree
Add chickpeas (drained) and carrots
Tip: It’s super easy to turn this curry into a delicious satay! After you stir in the spices, mix 1/2 cup peanut butter and 1/2 cup hot water together to make a paste and add into the pot. Then add in the tomatoes and continue as per the recipe.
This is one you’ll either love or hate! It’s quick and easy and will definitely satisfy a hungry belly. It’s the epitome of a student snack! I suggest you try it.
jam of your choice (I find something like plum jam works best as I like the smooth texture)
peanut butter – crunchy or smooth
a ripe banana
a pinch of cinnamon
margarine or butter
Spread a thin layer of margarine or butter on one side of the slices of bread – this will be on the outside so it goes golden and crispy.
Turn the bread over and spread the desired amount of peanut butter on the non-buttered side.
Spread the desired amount of jam on top of the peanut butter.
On a plate, mash the banana slightly with a fork and then spread it on top of the peanut butter and jam.
Sprinkle a small pinch of cinnamon over the banana. Place the other slice of bread on top, non-buttered side down.
Place the sandwich in your sandwich press for at least 5 minutes – you want it to be nice and gooey. If you don’t have a sandwich press you can cook it in a frying pan on med-high heat for about 4 minutes a side.
These yummy, gooey toasted sammies make a great snack on a cold day! But be warned, putting jam in a toasted sandwich is a dangerous endeavour. I’ve seen it spill out and burn someone’s hand, and it ain’t pretty!
I made this recipe for lunch the other day and it was delish! Plus it was super quick to make.
Makes 12 fritters
1 leek washed and thinly sliced
1 x 400g can of chickpeas, rinsed and drained
2 eggs lightly whisked
1 1/2 tablespoons flour
1 1/2 tablespoons chopped parsley
Salt and pepper
Place leek in a bowl and cover with bowling water. Set aside for 1-2 minutes until soft, and then drain
Mash chickpeas in a bowl
Add the softened leek, as well as eggs, flour and parsley. Season to taste
Heat oil in a frying pan over a medium heat. Place 1/4 cups of batter around the pan to create the fritters. Cook for 2-3 minutes or until golden underneath. Then flip and cook for another 2-3 minutes.
Tip: serve with tzatziki, or greek yogurt if you wish, and sprinkle with some more parsley