Sri Owen’s Peanut Satay Sauce

ACTIVE TIME 15 MINUTES

TOTAL TIME 45 MINUTES

MAKES 600 ML

My good friend and famous Indonesian cookery writer Sri Owen has kindly shared her excellent peanut satay sauce recipe with me.

Janie’s Favourite Marinade & BBQ Skewers

ACTIVE TIME 3 MINUTES

TOTAL TIME 3-24 HOURS

SERVES 6 PEOPLE

Whether you are enjoying hot summer sunshine or a cold winter day, using Janie’s favourite marinade will make your barbecue chicken or prawn skewers a massive hit.

Chocolate Almond Squares

ACTIVE TIME 5 MINUTES

TOTAL TIME 35 MINUTES

MAKES 36 SQUARES

These easy chocolate almond squares are great for a sustained energy boost, fabulous for lunchboxes or a long bike ride, and perfect after school or a workout.

Roasted Red Pepper & Cashew Dip

ACTIVE TIME 5 MINUTES

TOTAL TIME 4 ¼ HOURS

MAKES 450g DIP

This delicious roasted red pepper and cashew dip is so easy to make! You’ll probably wonder how such simple ingredients can come together so beautifully.

Sweet Potato Carrot Fritters

ACTIVE TIME 15 MINUTES

TOTAL TIME 20-30 MINUTES

MAKES 16-20 FRITTERS

Sweet potato carrot fritters are economical and tasty, and they’re so quick to make that you can have them on the table in about 20 minutes.

CADA – Coconut Apple Date and Almond Breakfast

ACTIVE TIME 5 MINUTES

TOTAL TIME 5 MINUTES

SERVES 2-4 PEOPLE

CADA provides plenty of energy and protein to start your day well and help keep you going. It’s also great as an after-school snack or easy healthy dessert.

Bacon wrapped chicken with quinoa, carrots and spinach

ACTIVE TIME 15 MINUTES

TOTAL TIME 45 MINUTES

SERVES 2-4 FOR DINNER

Easy midweek meals are a necessity in many busy households, and this bacon wrapped chicken with quinoa is one of my favourites.

Cashew Milk

ACTIVE TIME 5 MINUTES

TOTAL TIME MINUTES

MAKES 1 LITRE

Cashew milk is so easy to make with your Thermomix. I make it fresh every few days because I like it in my tea and coffee.

Oat Almond Milk

ACTIVE TIME 10 MINUTES

TOTAL TIME HOURS

MAKES ¾ LITRE

My oat almond milk recipe was inspired by Tebasile’s Kitchen. As well as oats and a few almonds, I add a hint of sea salt, dates and vanilla to create the slightly mineral, sweet and salty flavours found naturally in dairy milks.

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