A delicious salad from our resident craftswoman Lisa Haas
I c wholemeal cous cous
500g pumpkin (cut into 1.5 cm cubes)
8 Spring onions (finely chopped)
¼ tsp cumin
1/8 tsp cinnamon
Freshly ground black pepper
1 tblsp lime juice
30 ml olive oil (and 15 ml extra)
Small bunch fresh mint
Bunch fresh coriander
¼ c pumpkin seeds, roasted
1 c…Read More
We’ve collected some of our favourite treats and combined them into a Midlifexpress Interactive Recipe Book
Included is a selection of vegetarian meals, sweets and drinks.
Please note: For best results please view in Adobe Acrobat Reader as the book has interactive elements that may not work in other readers.
Want to try a cake that actually tastes like tea?
Or combine a cup of tea within a cake?
Then try an Earl Grey Tea cake.
1 cup (140g) chopped fresh dates
1 teaspoon bicarbonate of (baking) soda
3/4 cup (180ml) brewed earl grey tea
2 apples, peeled and grated
1 1/4 (185g) self-raising flour, sifted
3/4 cup (135g)…
I love cauliflower – even more so when it’s in a soup. Try this variation with onion rings.Read More
Here’s a superb dhal with plenty of flavour, colour and personality.
2 cups dried lentils, soaked for 6-8 hours (can be soaked overnight) and drained.
1/2 Cauliflower, cut into small florets
3 medium carrots, peeled and diced
100g frozen spinach
1 onion, finely diced
3 cloves of garlic. finely diced (or 3 tsps of minced garlic)
I love oats. Here’s a fibre-filled biscuit I call Oaty Delights. It’s my adaption of what was originally an Anzac biscuit recipe. However, I’ve deviated so far from the original over the years that it’s become a new invention.
I often vary the amount of oats, golden syrup and butter so it’s best to experiment.
Preheat oven…Read More
I encountered the most delicious potato soup when I was in an Irish bar in Austin, Texas. It was thick, rich, and addictive. Unfortunately, I have no idea how it was made.
I have tried my best to recreate it and have found a delicious, not quite the same, alternative.
Lisa Haas, our resident midlife Creative, offers us a generous serve of this gorgeously succulent treat for pasta lovers.
Use whatever you have at hand for the sauce.
As a guide its basic ingredients include:
chopped onion (or spring onions)
a few cloves crushed garlic
tomatoes ( 3 large fresh tomatoes or I can tomatoes)
about a tablespoon tomato paste
freshly ground pepper
Additional ingredients…Read More
Sue McEnroe, our creative food technology expert, delights us again with her original, Moroccan-inspired recipe.
Serves 4 as a light meal
½ cup cous cous
2 tsp morrocan spice mix (rasel el hanout)
1 tablespoon olive oil
½ carrot, grated
½ zucchini, grated
4 spring onions, sliced
4 slices of fresh or canned pineapple (or one small golden pineapple)
1 tomato, chopped
½ can…Read More
Want to try something different with cauliflower this season? My friend Sue McEnroe, a food technology teacher, created this recipe for her class. The fritters were an instant hit and she has kindly offered to share the recipe with Midlifexpress. Thanks Sue. Yum!
½ cauliflower, cut into small florets
¼ cup (65 mls)…Read More
Here is another sublime creation from my neighbour Janine’s kitchen. Yes, you read the recipe right. It features four feisty Caramello Koalas. It is indeed the best chocolate cake this side of the equator.
Janine says, “I made this cake 20 years ago when I was a student and first living out…Read More
Janine, my prodigiously talented friend, appeared on our doorstep last night with these palatable pasties. They are delicious beyond belief. Here’s her creation for you to enjoy too.
3 medium carrots, washed and peeled.
1/2 a sweet potato, peeled
3 medium brushed potatoes, peeled and washed.
1/2 a head of broccoli
500gm of mushrooms, washed and roughly…
You can vary the consistency of the mixture to make smaller, thicker pancakes or bigger thinner ones. I like the small puffy ones, with fresh fruit on the side – orange, berries or mango. Yum.
1 banana (or 2 if small)
1 tbsp coconut flour
1 tsp cinnamon, or ginger
a sprinkle of…
This superb apple crumble features in my forthcoming book The (Mostly) Mesolithic Diet. It was a favourite of all discerning dire wolves, marauding mastodons and a sturdy species of opportunistic hominids.
4 large granny smith apples, peeled, cored and sliced thickly
1/2 cup sultanas
Juice of one orange
Approximately 2 tablespoons water
I cup…Read More
This bright and bibulous berry crumble is from my forthcoming eBook The Mesolithic Diet for Mind and Body. I call it an “almost” Mesolithic concoction because, while the mid-stoneage denizens were an inventive lot, they almost certainly had no dairy industry. Nevertheless, they did forage for nuts and berries and fruit, and evidently honey and maple…Read More
This gratifying concoction has a pleasing color, a luscious texture and a delectable taste. It goes well with sourdough bread, an old dog and a good friend.
1 tablespoon olive or coconut oil
2 or 3 carrots
I sweet potato
¾ cup red lentils
½ teaspoon cumin
½ tsp turmeric
About 1 litre vegetable stock or water…
Tapioca is one of those old-fashioned desserts that rarely sees an airing these days. Yes, it’s that pudding that looks like frogspawn! Adored by some of us in childhood and loathed by others. I confess to being in the latter category – having had it perhaps once, and not fancying…Read More
This is a baked cheesecake of such gastronomic radiance that its subtle flavour and languid texture linger for days and weeks and years after ingestion. It’s a less sugary adaption of a recipe from Sweet Food. It’s the dessert I’d commit to memory and stash away for future generations if an evil government banned…Read More
Janine is a warrior-woman roller derby skater and a stupefyingly good cook as well. Here is her adaption of an orange-syrup cake recipe from Taste.com.au
Be careful to whom you serve this comestible as they’ll be hard to dislodge from your social circle after a bite of its citric splendour.
1 cup gluten-free self-raising…Read More
I’ve experimented with banana smoothies for decades. This luscious recipe is the result:
You will need:
I large, ripe banana (not too ripe)
I cup soy milk or rice milk
1 teaspoon honey or maple syrup
1 teaspoon pure vanilla extract
2 tablespoons plain yoghurt
Cinnamon to sprinkle on top
Grab your blender and throw everything in except…Read More