Bread recipes

Reduced-sugar banana bread

50 minutes

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Dhal recipes

Dhal bowl

40 minutes

Cauliflower recipes

Cauliflower korma

25 minutes

Dressing recipes

Rainbow yoghurt

Soup recipes

Baby marrow-and-pea soup

35 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Berry recipes

Rustic berry-and-pistachio pie

55 minutes

Asian recipes

Asian slaw

Asian recipes

Lettuce-and-sesame chopped salad

Asian recipes

BBQ chicken balls

10 minutes, plus 30 minutes’ standing time

Asian recipes

Grilled brinjal and bonito

20 minutes

Grilled brinjal and bonito

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

4 medium brinjals
4 T teriyaki sauce
4 T freshly squeezed lime juice
1 T sesame oil
1 T bonito flakes

Method

1. Preheat the oven to 180°C. Place the brinjals directly on the oven racks. Bake for 45 minutes or until soft and wilted.

2. Cut the brinjals in half and drizzle with the teriyaki sauce, lime juice and sesame oil. Sprinkle over the bonito flakes.

Cook’s note: Cook the brinjals in medium coals or over a gas flame, turning them until blackened and soft.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Reduced-sugar banana bread

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Dhal bowl

Cauliflower korma

Rainbow yoghurt

Baby marrow-and-pea soup

Hot pink beetroot soup with spiced yoghurt

Rustic berry-and-pistachio pie

Asian slaw

Lettuce-and-sesame chopped salad

BBQ chicken balls

Grilled brinjal and bonito

Grilled brinjal and bonito

Ingredients

Method