CASHEW NUT SOUP

Ingredients
2 Tbs (30 ml) butter
3 Tbs (45 ml) finely chopped celery
3 Tbs (45 ml) finely chopped onion
3 Tbs (45 ml) all-purpose flour
4 cups (1 L) chicken stock
1/3 cup AlfaLIte Plain powder.
1½ cups (375 ml) finely chopped salted cashews
Salt and freshly ground pepper to taste
Paprika to garnish
Directions
Heat the butter in a saucepan over moderate heat and sauté
the celery and onion until tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes. Mix the AlfaLite powder with the chicken stock, and add to the pan, add chopped cashews and bring to a boil, stirring frequently.
Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika.

PEA, COURGETTE, FETA & MINT FRITTERS

Ingredients
½ cup AlfaLite
2 eggs
1 cup self-raising flour
75g goats feta, crumbled
2 large courgettes, grated squeezed of moisture
2 cups frozen peas, thawed
¼ cup chopped fresh mint
1tsp lemon zest
lemon wedges to serve
Directions
Whisk AlfaLite and eggs in a large bowl. Gradually whisk in flour until smooth then stir in the remaining ingredients.
Spray a large pan with oil and place over a medium heat. Spoon a quarter cup of mixture per fritter into the pan, cook for three minutes each side or until golden brown..
Makes 12 fritters, spraying the pan with more oil if necessary.
Serve with lemon wedges, and a green salad with dressing of your choice. Serves 4.

BARBEQUE LAMB PATTIES

Ingredients
¾ cup fresh bread crumbs
½ cup AlfaLite
900g minced lamb
1 red onion, chopped
3 cloves garlic, minced
2 tbsp chopped parsley
4 tbsp chopped mint
1 tbsp toasted cumin seeds
1 egg, beaten
1 tsp each, salt and pepper
Melted butter or oil for brushing
hamburger buns
Directions
Put the breadcrumbs into a large bowl, add the AlfaLite and mix until the breadcrumbs have soaked up all the AlfaLite.
Add all the other ingredients, except the butter or oil and mix well. Press the mixture into 12 small patties about 2cm thick and 8cm in diameter.
Brush each side with the melted butter or oil and barbecue over moderate heat for about 4 minutes each side, until browned and cooked through. Serve on buns with salads of your choice.

　

PUMKIN, THYME & GOATS CHEESE TART

2 sheets butter flaky pastry
Ingredients for Filling
500g peeled & diced Pumpkin
2tbsp oil or butter
1 onion, finely chopped
2 cloves garlic, crushed
3 eggs beaten
zest of 1 lemon
1/3 cup double strength AlfaLite
2tbsp fresh thyme leaves
200g goat feta cheese
Salt & ground black pepper
Direction
Line a 23cm flan tin with pastry. Cover with baking paper and baking beans and bake blind for 20 mins. Remove paper and beans and bake for further 5 minutes. Cool.
Filling
Heat oil or butter in large sauté pan. Add pumpkin, onion and garlic, season and cook until tender and golden. Cool. Whisk the eggs, AlfaLite, lemon zest and thyme together and stir in the pumpkin mixture. Season to taste. Spoon the mixture into the tart case and top with slices of goat’s cheese, sprigs of thyme and ground pepper. Bake at 200ºC until the filling is firm and the cheese is golden.
Serve warm or at room temperature with a rocket salad.

JULIES COCONUT PIE
This dessert is so simple to make. It has a bit of a crust at the bottom, a creamy custard in the middle and a crunchy sweet coconut top.

Ingredients
1 cup castor sugar
4 eggs
2 tsp vanilla extract
125g butter, melted
2 cups AlfaLite
75g plain flour
1 cup desiccated coconut
1 tsp grated lemon rind
flaked toasted coconut to serve
whipped Kreem to serve
Directions
Preheat the oven to 180ºC (160ºC for fan forced oven).
Beat the eggs and sugar in a medium bowl until pale and fluffy. Add
vanilla, butter and AlfaLite, beat until combined. Stir in the flour, coconut and lemon rind. Pour the mixture into a greased, six cup oven proof dish. Bake for about 35 minutes, or until the top is golden and puffed. Sprinkle with flaked coconut and serve with whipped Kreem

QUICK & EASY CHOCOLATE CAKE

Ingredients
125g butter
1 cup sugar
1 tbsp golden syrup
1 cup AlfaLite
2 cups flour
1 tbsp cocoa
1 tsp baking powder
½ tsp salt
1 cup cold tea
1 tsp baking soda
1 cup desiccated coconut
1 cup sultanas
Directions
Dissolve baking soda in cold tea. Mix together dry ingredients. Melt butter with AlfaLite, sugar and syrup and add to dry ingredients. Stir in cold tea. Place in greased, 25cm tin and bake at 350ºC for 30 minutes or until a skewer comes out clean. Ice when cold.
Icing
125 dark choc. melts
1 cup sultanas100g butter
300g icing sugar
4 tbsp strong AlfaLite
Melt chocolate and butter stir in sifted icing sugar and AlfaLite mix until well blended and smooth. Add a little more AlfaLite if needed.