2 litres of full cream milk
1 tsp lemon juice

(bit more just in case)
1 tbl spoon yogurt

Bring the milk up to boil. Then mix in the lemon juice and yogurt. Reduce the heat and stir continuously until the milk is completely curdled. Add more lemon juice if it doesn't curdle. Remove from the heat when the separation of the curds and yellowish whey is complete. Strain the mixture through a clean muslin cloth until all the whey is drained out. To make the paneer into a block, tie the muslin and place it under something heavy. And allow to cool in the fridge.

John's Favorite Pasta

50mls Olive oil
1 clove Garlic fine sliced
1 cup chopped Mushrom
1 cup of hot cooked pasta
1tblsp spoon Parsley
1tsp Truffle oil
Parmasen to taste

Place olive oil and garlic in pan cook for about 1min, ensure the garlic does not color. Add mushrooms then keep stirring until cooked. Add pasta and parsley, then turn off heat and stir well. Finish with truffle oil and serve immediate. Top with Parmesan cheese. Yum!  

Tamari Almonds

2 cups raw almonds
3 tbs tamari

Preheat oven to 180°C. Place almonds on a baking tray and roast until golden (about 10 minutes). Remove from the oven and pour over the tamari, mix through evenly. Place back in the oven and cook for a further 2 minutes until all the tamari has been absorbed. YUM!

Home Made Pasta Dough Recipe

500g Italian “00” flour
5 eggs
1 tsp salt

Sift the flour onto a clean work surface and make a well in the center with your fist. Break the eggs into the well and add the salt. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour. (You will soon grow accustomed to how the dough should feel after you’ve made it a few times.) Knead the pasta until smooth, 2 to 5 minutes. Pop the dough into a plastic food bag, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.
*Alternatively Place it all in a food processor!

Rustic tart

125ml sour cream
250g plain flour
200g unsalted butter chilled
2 apples peeled and sliced
1 pear peeled and sliced
½ cup berries
1 table spoon corn flour
2 table spoons of sugar
½ tea cinnamon
some apricot jam for glazing
1 egg and a little milk for basting
raw sugar or slivered almonds for visual effect

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.
In a bowl, mix together apples, pear, berries, corn flour, sugar and cinnamon.
To make the tart, roll the pastry out to about 3mm thick in a circle shape it does not have to be perfect . Lay pastry on a balking tray with baking paper underneath. Place fruit mix in middle of pastry and spread out, leaving about 10cm of pastry on the edge with no fruit . Fold edges up to create tart. Baste pastry and top with almonds or raw sugar . Bake in oven at 180 for around 25-35 min make sure to put it in the bottom of the oven to cook the bottom of pie. Best eaten on the day!  

Napolitana sauce aka passata

500 mls crushed tomatoes
2 cloves of garlic
1 tblsp fresh mixed herbs

Or (1tsp mixed dried)
50mls Olive Oil
Salt and pepper

Put it all in a pot and reduce by a quarter. Enjoy!

Cacao and Goji Bliss Balls


125ml Coconut oil 
200g Dates 
280g Almonds 
60g Goji 
80g Honey 

70g Desiccated Coconut 

(plus more for rolling)
40g Nibs
15g Cacao 

Mix all the ingredients except the nibs and goji berries in the food processor until blended the mix the goji and nibs by hand and form into balls.

Christina's Favourite Smoothie

1 Large Banana
1 cup Milk (cows, soy, rice etc)

1 Tbsp Cacao Powder
1 Tbsp Honey

5 Ice cubes (more or less

depending on how thick you like)

Add all ingredients to your blender and mix well until thoroughly processed. Pour into a tall glass and serve. Enjoy!

Silverbeet spendid

1 bunch of silverbeet
1 tsp fennel seeds
1 tbs olive oil
1 lemon/lime, juiced

Heat oil in pan. Cook feenel seeds until golden. Add silverbeet. Once cooked, squeeze lemon juice over.