// why am I so n00b?
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
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
75ml canola or olive oil
25ml lemon juice
freshly ground salt and pepper
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.
Cut tomatoes in half, finely chop peppers and spring onions, and mix
Dressing: Thoroughly mix together oil and lemon juice, and mix in
salt and pepper as required.
Before serving, mix in feta and dressing.
This is a republishing, with some minor tweaks and alternatives
provided, of the original recipe by
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.
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.
Preheat oven to 180 degrees celcius. Mix eggs, vanilla, apple sauce,
banana & agave.
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.
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
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:
Melt the margarine in a saucepan until it starts to bubble gently
Slowly mix in the flour, ensuring it’s thoroughly smooth
Very slowly, bit-by-bit, mix in the cream and milk, keeping the
mixture as smooth as possible
Once all the milk is in, you should now have a smooth creamy
white sauce. Mix the the cheese and stir until melted
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:
Pre-heat oven to 180 degrees Celsius
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
Place a third of the onion slices on top of the potato slices and
add salt and pepper
Pour out a third of the cheese sauce over the onions and potato
Repeat layering an additional 2 times, and top with grated cheese
over the final layer of cheese sauce
Place in the oven and bake for 1 hour
DONE. Now stuff your face!