Healthy Brownies (beetroot; almonds, gluten free)

1 lb freshly cooked beetroot; diced

6 oz dark chocolate (at least 70% cocoa solid); broken in pieces

3 eggs

6 oz brown sugar

4 oz ground almonds

3 oz cocoa powder

3 tablespoon rice flour

pinch salt

2 level tspn baking powder

1tsp vanilla extract
2 tablespoons Sliced almonds

Heat the oven at 160 C, 325 F or gas mark 3

1.  Boil the beetroots for 40 minutes, skin and dice. Place in the microwave for 3 minutes

2.  Add the dark chocolate, mix until it melts, liquidize.

3.  Whisk the eggs and sugar.  Add the ground almonds, cocoa powder, rice flour, salt, baking powder and vanilla essence.
4. Fold in the beetroot/chocolate mixture.
5. Place on a greased baking tray (approx 12 x 9 inches), sprinkle the slice almonds
6. Bake for 35 minutes.
7. Cut into 2 inch squares

Tandoori Salmon

1 skinned fillet of salmon (1lb); cut into 2inch cubes
2 tablespoons yogurt
1 dessert spoon oil
2 level tspn tandoori masala
2 inches ginger; grated
3-4 cloves garlic; minced
2-3 green chillies; minced
salt to taste

1. Mix the yogurt with the oil, tandoori masala, ginger garlic, chillies and salt
2. Mix with the fish
3. Marinate for at least 1 hour; place on pre-soaked wooden sticks.
4. Grill / broil or barbeque 5/6 minutes
5. Or bake in oven (220 C) for 15 minutes.

I served it with mango and ginger salsa and tandoori mohogo.

Coriander Potato Salad

Ingredients
8 medium-sized new potatoes; choped into bite-sized chunks
2 spring onions; chopped fine
1 green chilli; chopped fine
2 stems of coriander; chopped fine
2 tablespoons yogurt
1/2 tspn black pepper
salt to taste

Method
1. Boil the potatoes for 15 minutes or until cooked
2. Drain the potatoes, mix all the ingredients and serve.

I served it warm with bbq tuna and bbq vegetables

Baked / Roasted Chevro / Chevdo

Ingredients

4 cups thin pawa /poha , (dried cooked flattened rice)

1/2 cup whole almonds

1/2 cup whole cashew nuts

1/2 small red peanuts

1/2 melon seeds

1/2 golden raisins

1/2 cup daria / dalia (roasted split chickpeas - available in Indian shops)

2 tspn tumeric

2 tspn sugar

salt to taste

powdered red chillis to taste

1 tablespoon oil

1 tspn fennel

2 tspn sesame seeds

1/2 tspn mustard seeds

12-14 curry leaves

3-4 cloves

Method

1. Warm the oven to 150 degrees centigrade or 300 degrees Fahrenheit

2. Mix the Tumeric, salt, sugar and red chili powder in a small bowl

3. Place the pawa / poha in 2 large trays and bake for 10 minutes

4. Place in a large container and Stir in the tumeric mix. Don't worry if the mix does not look yellow, the colour will develop.

5. Place the raisins on a baking tray, spray with a little oil, bake for about 5 minutes or until the raisins swell up into tiny balls.

5. Turn up the temperature 175 degrees centigrade / 350 degrees Fahrenheit

6. Bake the Almonds, Cashews nut for 15 minutes

7. Melon seeds, peanuts and daria / dalia for 10 minutes

8 Mix the raisins and nuts with the pawa / poha

9. Heat the oil in a small frying pan, fry the fennel, sesame seeds mustard seeds, curry leaves and cloves and add to the chevro mix.

ENJOY

Tips

you can also add crisps

Use cornflakes instead of pawa / poha

Use mumbra or rice crispies instead.

Rice crispies or cornflakes don't need to be baked.

To make the colour richer add 1tspn of paprika (I did not have any)