Sweet and Sour Tempeh

This recipe is originally from Indonesia.

Sweet and Sour Tempeh

Ingredients:

500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying

Method:

1. Fry tempeh until golden brown. Remove from pan and set aside.

2. Fry onion, garlic and ginger on medium heat until brown.

3. Add tempeh and coriander and stir fry for 8-10 minutes.

4. Add all other ingredients and cook on a low heat for a further 10 minutes.

5. Serve with brown rice.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 5

Rating: 4/5

Coconut Rice

Coconut Rice

Ingredients:

2 tsp sunflower oil
1 tsp mustard seeds
2 tsp split red lentils
225g brown rice
25g dessicated coconut
2 cups of water
salt to taste if required

Method:

1. Wash and drain the rice. Heat the oil in a large pan, then add the mustard seeds and lentils, and cook until the seeds pop. Add the rice and cook, stirring, until the rice is transparent and the lentils have turned pale yellow.

2. Add the coconut and water. Bring to the boil, then place the lid on tightly. Reduce the heat to low, and leave for about 40 minutes until the rice is done.

NOTE: If you don't take the lid off, and the heat is kept low, then the rice shouldn't stick and you'll end up with perfectly dry rice. If your nerve fails you, and you feel you have to check, some of the steam will come out, so put a little more boiling water in.

Source: http://www.earth.li/~kake//cookery/

Serves: 4

Rating: 4/5

Milk Chocolate Nut Fudge

This is a VERY EASY way to make fudge! And it goes down well, too.

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Thanks to Margie for suggesting this recipe be added.

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Makes approx 30 pieces

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Milk Chocolate Nut Fudge

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Ingredients:

1 x 400g can sweetened condensed milk
2 x 250g Cadbury Milk Cooking Chocolate, broken into pieces
¼ cup unsalted peanut butter
1½ cups chopped nuts (hazelnuts, almonds, macadamias or pistachios)
Shredded coconut (if you wish for decoration)

Method:

1. Combine condensed milk and chocolate in a saucepan, stir over low heat or until chocolate melts.

2. Mix in peanut butter and nuts.

3. Pour into baking paper lined 28cm x 19cm slice pan. Sprinkle coconut on top (if desired).

4. Refrigerate until set. Cut into squares.

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Makes: approx 30 pieces

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Rating: 4.5

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Lemon & Coconut Slice

...because you always need something nice to take when they say "bring a plate".

Lemon & Coconut Slice

Ingredients:

Base:

1/4 cup sugar
1 cup plain flour
100g butter, cold
3/4 cup coconut, toasted
pinch salt

Lemon Topping:

1/4 cup lemon juice
3/4 cup sugar
2 free range eggs
1/2 tsp baking powder
1 Tbsp plain flour
1 Tbsp lemon rind
pinch salt

Ingredients:

1. Mix all the base ingredients in a food processor/mix-master.

2. Put into a foil lined baking tray, pat down, bake in oven for 25 minutes on 180°C.

3. Mix all the lemon topping ingredients in a food processor/mix-master until smooth.

4. Pour over base and back in the oven for 30 minutes.

5. Let cool and enjoy!

Rating: 4

Coconut Ice

A delicious and easy sweet to make! For a truly vegetarian recipe, please see note in bold below...

Coconut Ice

Ingredients:

750g icing sugar
300g desiccated coconut
400ml condensed milk
Vanilla essence
Blue or green food colouring ****** (see note below)

Method:

1. Lightly grease and line a small square cake tin.

2. Using a large bowl, sift in the icing sugar and add the desiccated coconut. Mix well.

3. Add the condensed milk and a splash of vanilla essence mix until well combined. If dry add small amounts of water until just moist.

4. Halve mixture. Using one half, flatten it out evenly into the tin. It may help to use a glass to flatten.

5. Colour the other half of the mixture with about 10 drops of food colouring.

6. Flatten the coloured mixture on top of the white.

7. Set in fridge for about 1 hour or until hard.

8. Cut into small pieces and serve or store in an airtight container.


******NOTE: If you want to make a vegetarian coconut ice recipe, you CAN NOT use red or pink food colouring as this is made from crushing the bodies of the Cochineal Beetle to release their red colour.

Rating: 5!