I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip.

Kaffir lime leaves, lemongrass, chilli, coriander, ginger garlic… the fusion of flavours gets me every time!

The question is – do you call them courgettes… or zucchini, courgettes… or zucchini? These are delectable!

These are a weekend creation and the result was a scrumptious , tasty patties that can be served for a lunch with friends and is great as dinner for the whole family!

This new baby is a spicy, zesty black bean soup with the addition of red quinoa to make it a fabulous option for a complete meal.

Using all the same tomato and herby flavours is what makes this dish a winner and a great regular easy meal for the family.

The eggplant (aubergine) gives this curry depth and I love the way all the flavours meld together. Give it a go!

This is a great twist on scrambled eggs. I call it ‘Scrambled Tofu’, Jase likes to call it ‘Tofegg” – you can choose. Yummy and different for breakfast or brunch on the weekend!

This is one to treat your family to or wow your dinner guests with!

A zesty combo of raw veggies, seeds, dried fruit, fresh herbs and a gorgeous dressing, it is super delish and leaves you feeling vital and alive!

March 4, 2019

Italian Baked Polenta

I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip.