Roasted Vegetable Soup

Healthy Roasted Vegetable Soup Recipe serves 4-6 

low fat, gluten free, clean eating friendly, vegan 

1 medium eggplant (~250g), washed, peeled if desired and cut into chunks*

3 large carrots, peeled and cut into chunks(~300g)

1 small leek, cut into chunks

2-3 large potatoes (~450g), washed, peeled if desired and cut into chunks 

~5 cloves of garlic**

1 cup mushrooms, washed and quartered (~100g)

2 medium zucchini (~250g) 

1 medium sweet potato (~150g)

2-3 tsp garlic salt (to taste)

pepper 

3-4 cups water 

Optional but recommended: Fresh basil and parsley, finely chopped

To serve: Fresh herbs and a dollop of greek yogurt/cream if desired

• Preheat your oven to 200C/395F 
• Place your veggies on a baking tray lined with baking paper and bake until they just start to soften and brown up (about 20-40 minutes) and then remove from the oven. If they're browning too fast, turn the heat down slightly and cover your veggies with foil. 

Stovetop Directions:

• Place your veggies into a large saucepan with 3-4 cups of water (just enough to cover everything). 
• Bring your soup mixture to the boil and add in your garlic salt, pepper and additional herbs if desired.
• Once your soup has come to the boil, turn it down to a simmer and allow to cook until your veggies are soft. 
• Once your veggies are soft, transfer your soup into a blender and blend until smooth. If needed, return your soup back to the pot to thicken and reduce to your desired thickness. 
• Serve immediately, sprinkled with some fresh herbs and a dollop of plain greek yogurt/cream if desired.
• The soup will keep in the fridge for up to a week or can be frozen in individual portions to eat later

Slow cooker Macaroni cheese

Ingredients

• 10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
• 1/2 stick butter, cubed (about 50-60 grams)
• 1 (12 oz.) can evaporated milk
• 1 1/2 cups whole milk
• 3 cups cheddar cheese, grated
• 1 cup parmesan cheese, grated, plus extra for garnish
• 1 cup romano cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon nutmeg
• cooking spray

Directions

1. Spray a 4-quart slow cooker with cooking spray.
2. Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
3. Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
4. Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.
   
   Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

I think you could also add chopped ham etc

Violet crumble Cheesecake

ngredients

Base

• 2 cups (250g) plain chocolate biscuit crumbs
• 125g butter (melt)

Filling

• 2 x 250g packets cream cheese (soften)
• 1/2 cup caster sugar
• 1/2 cup sour cream
• 2 teaspoons of gelatine
• 1 Tablespoon water
• 3 x 45g violet crumble bars (broken up)

Method

1. Grease 20cm by 20cm pan and line with baking paper to extend over the sides.
2. Combine biscuit crumbs and butter in a bowl – mix well. Then press evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
3. For the filling, beat cream cheese, sugar and cream in a small bowl with an electric mixer until light and fluffy.
4. Sprinkle gelatine over water in a cup and stand in a small pan of simmering water, stir until dissolved. Let it cool slightly.
5. Finally, with an electric mixer pour gelatine mixture into the cream cheese mixture. Add in violet crumble bars.
6. Pour mixture over set crumb crust. Sprinkle extra crumble on top if you wish. Refrigerate until set.

Sizzler's Cheese Toast

Ingredients

• Butter or margarine
• Kraft Parmesan Cheese
• Thick white bread

Method:

1. In a bowl, mix equal parts of butter with the cheese to create a paste.
2. Spread the paste on one side of the bread.
3. Fry the bread, paste-side-down over a medium heat until golden-brown while resting a flat plate or lid on top to steam the bread.

3 minute chocolate fudge

3 Minute Fudge

Ingredients

• 1 can Sweetened Condensed milk (14 ounces)
• 2 cups (1 12 ounce bag) semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions

1. Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
2. In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
3. Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
4. Store in an airtight container. Fudge does not need to be kept refrigerated.

Croissant Bread and Butter Pudding

180g caster sugar 
6 large eggs 
300ml cream 
900ml milk 
1 vanilla bean, diagonally cutinto thin pieces 
1 Tbsp vanilla essence 
6-8 croissants (2-3 days old), halved lengthways
4 Tbsp chocolate hazelnut spread (optional)
sultanas
50g brown sugar 

1. Preheat oven to 180°C.

2. Put caster sugar, eggs, cream, milk, vanilla bean and essence in a large bowl and whisk together.

3. Generously spread chocolate hazelnut spread on cut side of each croissant half. or sprinkle sultanas

4. Put croissant halves, spread-side up, in a large ovenproof baking dish. Pour over custard mixture. Set aside for 15 minutes to absorb.

5. Sprinkle with brown sugar, then bake for 35 minutes or until lightly browned and set.

1.1.1.1 cake

1,1,1,1 Cake

* 1 cup desiccated coconut
* 1 cup milk (soy, almond, rice milk if lactose intolerant)
* 1 cup caster sugar (normal sugar is fine, see notes below) half a cup is my preference
* 1 cup self raising/rising flour (Gluten Free SR Flour if gluten intolerant)

SPECIAL NOTE:

Original recipe is one cup of sugar, I only ever use HALF a cup and it's perfect, in fact you can use half a cup of stevia not sugar when I have it on hand.

Preheat oven 180C/360F.

Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour mixture in. Bake for 40 minutes.

Club Tropicana Variation of our 1,1,1,1 Cake:

* Add the zest of one Lime to the cake mix
* Ice with a white chocolate ganache, add some shredded coconut and more lime zest.

BANANA VERSION:

*Simply add a very, very ripe mashed banana (they are best) and mix thoroughly.

CHOCOLATE VERSION:

* Simply replace the coconut in the recipe above with HALF a cup of cocoa instead and you have the EASIEST chocolate cake.

CHOC-COCONUT VERSION:

Simply add half a cup of cocoa to the original recipe (leave the coconut in).

PASSIONFRUIT VERSION AS MADE BY MYSELF WHEN I FIND PASSIONFRUIT ON SALE:

SIMPLY ADD ONE WHOLE PASSIONFRUIT TO THE CAKE MIX & TO THE CREAM CHEESE ICING.