Mmmm... food.

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Spiced Turkey Kebabs

Kebabs

• 500g Turkey Mince
• 1 Chicken stock cube
• Corriander
• Cumin
• Cayenne Pepped
• Chilli (dried & crushed)

Brush thoroughly with glaze and grill for about 25 minutes, turning frequently -- till edges are crispy.

Glaze:

• 1 tbsp honey
• 1 splash rose water
• 1 tbsp extra virgin olive oil

Stir thoroughly.

Lemon sauce

• 1/2 bottle of Sharwoods lemon sesame sauce
• 1 tbsp lemon juice
• 1 tsp thyme

Add a handfull of dried crushed nori flakes to the rice for extra flavour.

Meat Loaf

• 500g Mined Beef
• 150g Bacon (chopped)
• 1 onion (finely chopped)
• 1 stock cube
• 1 cup breadcrumbs
• 2 eggs
• Thyme
• Rosemary
• 1 pinch salt

Mix together thoroughly, shape into a loaf (or place in a bread tin) and roast for 1 hour at 200 C.

Crab Cakes with truffle Sauce

Cakes

• 200g White Crab Meat
• 2 Medium sized sweet potatoes
• 2 Large Eggs
• 1 1/2 cup of breadcrumbs
• 1 tsp minced red chilli
• 2 pinches saffron
• 2 tbsp red peppercorns
• 1/2 lemon
• Coconut oil

Peel and chop sweet potatoes. Boil for 20 minutes, mash and leave to cool slightly. Beat the eggs, and stir in the chilli and saffron. Pulverise the red peppercorns (using a pestle and mortar) and squeeze the juice from the lemon -- stir them in too.

Gradually fold in the crab meat and mashed potatoes, using a wooden spoon. Then slowly fold in the breadcrumbs, until you get a cookie dough consistency.

Brush a baking sheet with coconut oil. Form the mixture into cakes by taking a handful at a time and shaping it into patties (you should get about 9). Place in the centre of a pre-heated oven at 220C and baking until golden brown (about 20 minutes).

Sauce

• 1 tsp white truffle infused olive oil
• 2 tbsp maple syrup
• 3 tbsp mayonnaise

Simply mix well and drizzle over the freshly baked crab cakes before serving!

Try serving the crab cakes on a bed of fresh spinach leaves.

Pork & Apple Burgers

Finely chop half an apple. Put the choppings in a bowl full of salt water (this stops it going all brown and grim). Take your pork mince and sprinkle liberally with herbs (dried ones work, but freshly chopped are much better!). Add salt the chopped apple. Knead the mixture together and check the consistency. It should feel kinda like sticky cookie dough. Careful -- if you add too much apple, or don't chop it finely enough, it has a habit of falling apart. Kneading in a little flour will help bind it together, if this happens to you.

Roll the mixture into 4 or 5 balls. Flatten each with your palm and shape them into burgers (be sure to press the edges together -- another trick to stop them falling apart). Grill until the edges are brown & serve. A little apple sauce would go nicely on these!

Collected

(Stuff I found elsewhere)

Angelic Pie - vegan strawberry cheesecake

Ingredients.

topping:

• 1 block of silken tofu (you can use firm but will need to blend for longer)
• 1 punnet of strawberries (reserve two or three for garnish)
• 3 tablespoons of sugar
• quarter cup of sunflower oil
• a little soya milk for blending
• a few drops of vanilla essence or a scoop of vegan vanilla ice cream

base:

• 1 packet of cookies of your choice (we used Co-op Country Crunch)
• 3 tablespoons of vegan margarine

Whizz all the topping ingredients up in a blender until smooth (this makes the angel delight type thing). For the base - combine the cookies and marg. in a food processor (or you can crush the cookies and mix with melted marg) - press into a fairly large ovenproof dish (or two small ones whatever seems best for your quantities). Pour over the topping and bake at about 200C/400F for about half an hour until the topping is firming. remove from oven and cool. Decorate with sliced fresh strawberies and eat like an angel :)

McCall's Best Cheesecake

Ingredients:

Crust:

3/4 cup digestive biscuit crumbs (about 6 biscuits)

1 tbs. butter or margarine

Combine these, mix well, and press onto bottom of 9" springform pan, spreading evenly. Set to firm in refrigerator.

Main body of cheesecake:

24 oz. (680 g) plain cream cheese at room temperature

4 eggs

1 tsp. vanilla extract

1 cup (8 oz.) granulated sugar

Topping:

2 cups (500g tub) sour cream

1 tbsp. sugar

1 tsp. vanilla

Instructions:

Preheat oven to 375 F. In a large bowl beat cream cheese until light and workable. Add eggs one at a time, mixing until blended. Add vanilla and sugar, beating until light and smooth. Pour over crust in tin, and bake about 45 minutes until beginning to set.

Topping: while cheesecake is cooking, mix sugar and vanilla evenly into the sour cream (can be done in the tub). When cheesecake is ready, remove it from the oven and spread topping over it. Return to oven for 10 minutes more. Allow to cool in tin, then refrigerate overnight before serving. Excellent with strawberries or strawberry sauce.

Chocolate cheesecake: Add 1/2 cup of cocoa powder to the cream cheese while mixing, and proceed as above.