ShrimpWorks

Here’s a couscous salad recipe I used recently, made by stealing ideas from about 3 other recipes and tweaking a bit of customising. Would eat again :-)

Ingredients:

• 1 cup couscous
• 1 cup water
• 200g cherry tomatoes
• 1/2 cup spring onion
• 1/4 red bell pepper
• 1/4 yellow bell pepper
• 1/4 green bell pepper
• 1/2 cup crumbed feta
• Dressing:
  • 75ml canola or olive oil
  • 25ml lemon juice
  • freshly ground salt and pepper

Directions:

1. Place couscous in a sealable bowl, boil the water, then add boiling water to couscous. Cover and allow to sit for 5 to 10 minutes. Once ready, fluff with a fork.
2. Cut tomatoes in half, finely chop peppers and spring onions, and mix into couscous.
3. Dressing: Thoroughly mix together oil and lemon juice, and mix in salt and pepper as required.
4. Before serving, mix in feta and dressing.

This is a republishing, with some minor tweaks and alternatives provided, of the original recipe by Andrew Muller. I could not find some of the ingredients in local shops, so had to slightly tweak things.

I’d also recommend against using paper muffin cups, as the first two tray-fulls of these were so stuck to them half the muffin content ends up going to waste.

The ingredient volumes below make about 20-30 muffins depending on how big you make them.

The Recipe

• 2 eggs
• 1 tsp. vanilla
• 2 cups unsweetened apple sauce
• 1 banana, mashed
• 1/2 cup agave (alternative: ~100ml honey mixed with ~50ml hot water to achieve similar consistency)
• 5 cups rolled oats
• 1/4 cup flaxseed meal (alternative: 1/2 cup wholewheat flour)
• 1 tbsp. ground cinnamon
• 3 tsp. baking powder
• 1 tsp. salt
• 2 cups milk (almond milk for dairy free)
• Optional toppings: raisins, walnuts, almonds, chocolate chips.

Directions

1. Preheat oven to 180 degrees celcius. Mix eggs, vanilla, apple sauce, banana & agave.
2. In a separate bowl, mix oats, flax, cinnamon, baking powder and salt. Pour the dry ingredients into the wet ingredients. Finally, pour in milk and mix.
3. Spray a muffin pan with baking oil or use muffin liners. Pour batter evenly into each liner. If using toppings add them onto tops of muffins now.
4. Bake 35-40 min, test with toothpick if it comes out clean the muffins are done. Cool and enjoy, or freeze in freezer bags if you plan on storing them more than a few days.

Yes indeed, I am posting a recipe now.

This recipe is a combination of a few, and some customisation.

Cheese Sauce - Ingredients:

• 2 Tbsp margarine
• 2.5 Tbsp flour
• 1 cup cream
• 1 cup milk
• 1 cup grated mature cheddar cheese
• 1 tsp cayenne pepper (optional)

Cheese Sauce - Method:

1. Melt the margarine in a saucepan until it starts to bubble gently
2. Slowly mix in the flour, ensuring it’s thoroughly smooth
3. Very slowly, bit-by-bit, mix in the cream and milk, keeping the mixture as smooth as possible
4. Once all the milk is in, you should now have a smooth creamy white sauce. Mix the the cheese and stir until melted
5. At this point, you may optionally stir in the cayenne pepper, or other spices of your preference

The same cheese sauce can be used for making macaroni and cheese :).

Potato Bake - Ingredients:

• 5-6 medium-sized potatoes
• 0.5 cup onion, sliced
• 0.5 cup grated cheese
• Freshly ground salt and pepper

Potato Bake - Method:

1. Pre-heat oven to 180 degrees Celsius
2. Wash and slice potatoes (peeling optional - I did not peel them) into 0.5-1cm thick slices, and cover the bottom of a casserole dish with one layer
3. Place a third of the onion slices on top of the potato slices and add salt and pepper
4. Pour out a third of the cheese sauce over the onions and potato
5. Repeat layering an additional 2 times, and top with grated cheese over the final layer of cheese sauce
6. Place in the oven and bake for 1 hour

DONE. Now stuff your face!