Garden Vegetable curry AI

 

Ingredients

• 1 jar (Butter Chicken) cooking sauce
• 2 medium potatoes, peeled and cut into small cubes
• 2 medium carrots, sliced into rounds
• 1 large onion, finely diced
• 1 cup mushrooms, slice
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1/2 cup peas
• 2 tomatoes, chopped
• 1–2 fresh chillies, finely minced (adjust to your spice preference)
• 1–2 tablespoons oil or butter

Instructions

Sauté Aromatics: Heat the oil in a large pan or pot over medium heat. Add the onions and chillies. Cook for 3–5 minutes until the onions are soft and translucent.

Brown the Mushrooms: Add the mushrooms to the pan. Cook for another 3–4 minutes, letting them brown slightly to develop a deep, savory flavor.

Softening the Roots: Add the potatoes and carrots. Stir well to coat in the oils. If the pan seems dry, add a small splash of water, cover with a lid, and cook for 5–7 minutes until the potatoes begin to soften at the edges.

Simmer with Sauce: Stir in the chopped tomatoes and the jar of butter chicken sauce. Bring the mixture to a gentle simmer.

Add Remaining Veg: Fold in the green beans and peas.

Finish: Cover the pan and simmer on low for 8–10 minutes, or until the potatoes and carrots are fork-tender and the sauce has thickened to your liking.

Serve: Serve hot over rice or with your favorite bread.

Chef’s Tip: 

If you want an extra savory boost, stir in a teaspoon of soy sauce or a few drops of sesame oil just before serving—it complements the creamy butter sauce perfectly.

Egg & Tomato Sandwich AI

 

Ingredients

• Eggs: 2 large (hard-boiled)

• Mayonnaise: 1–2 tablespoons (to taste)

• Tomato: 2-3 slices (fresh, firm)

• Iceberg Lettuce: 1-2 crisp leaves

• Bread: 2 slices of your favorite bread (lightly toasted or fresh)

• Optional Seasoning: Salt and freshly ground black pepper

Instructions

1. Prepare the Egg Salad: Peel and finely chop the hard-boiled eggs. Place them in a small bowl and mix with the mayonnaise. Season to taste with a pinch of salt and pepper.

2. Prepare the Veggies: Slice the tomato into thin, even rounds. Wash and dry the iceberg lettuce leaves thoroughly to ensure your sandwich stays crunchy.

3. Assemble:

   • Lay out your two slices of bread.

   • Spread the egg salad mixture evenly over one slice.

   • Layer the tomato slices on top of the egg salad.

   • Place the fresh iceberg lettuce over the tomatoes.

   • Top with the second slice of bread.

4. Serve: Press down lightly, cut in half, and enjoy immediately!

Tip: For the best texture, place the iceberg lettuce directly against the bread (on both sides, if you'd like) and the tomatoes in the center to prevent the bread from getting soggy.

Tomato pasta

 

INGREDIENTS:

• 600gr pasta
• 500gr cherry tomatoes
• 2 x 400gr tin of tomatoes
• 4 tbsp tomato puree
• 6 tbsp apple cider vinegar
• 2 tbsp tamari
• oil
• salt
• pepper

METHOD:

1. Chop the cherry tomatoes
2. Place the cherry tomatoes and tinned tomatoes in a pan/pot
3. Add the tomato puree, vinegar and tamari, salt and pepper
4. Boil the pasta and add the sauce when pasta is done.

Classic Stir Fry

Ingredients:

• 4 carrots
• 16 long stemmed broccoli
• Coconut oil
• 2-3 cm slice of purple cabbage
• 24 chestnut mushrooms
• 2 red peppers
• 300gr noodles
• 1 bag of spinach
• 3 tbsp tamari
• 3 tbsp tahini
• juice of 3 lemons
• 3 tbsp dried mixed herbs

Method:

1. Peel the carrots and slice them into round pieces
2. Chop the broccoli into three long segments
3. Place the carrots and broccoli into a large wok with 2 tsbp coconut oil.
4. Cook on a medium to high heat.
5. Slice the cabbage into thin threads, the mushrooms into quarters and the red pepper into small cubes.
6. Cook them with the carrots and broccoli.
7. Cook the noodles.
8. Once the noodles are nearly cooked, put the spinach into the stir fry with the tamari, tahini, lemon juice, herbs and salt.
9. Drain the noodles and add to the stir fry.

Bannofee pie

Ingredients:

First layer:

• 70gr pecans
• 100gr almonds
• 2 tsp almond butter
• 2 tsp raw honey
• 2 medjool dates

Middle layer:

• 2 very ripe bananas
• 2 tbsp almond butter

Top Layer:

• 6 almond dates pitted
• 4 tbsp almond butter
• 1 overripe banana
• 1 banana for layering

Method:

First Layer

1. Place the nuts in a food processor and blend into a smooth crumble.
2. Add the almond butter, honey and dates and blend again.
3. Once it's nice and sticky, stop blending and fill two glasses with the mixture, pressing it down firmly to set.

Middle Layer:

1. Place the bananas and almond butter into the food processor and blend it until smooth.
2. Put it on top of the nutty mixture in the glass.
3. Place in the freezer for 20 min to set.

Top layer:

1. Place all ingredients in a food processor and blend into a smooth mixture.
2. After 20 min remove the glasses from the freezer and put the banana slices for layering over the mixture before adding the caramel layer.

TIP:

You don't have to use glasses. You can use a cake tin or anything else as well. Glasses just look nicer.

Spiced Beef & Lentil Bolognese AI

Ingredients: 25% fat beef mince, 1 tin of brown or green lentils (drained), 1 tin of chopped tomatoes, onion/garlic (if affordable), and your choice of spices (chili powder, cumin, or even a splash of soy sauce for depth)

How to do it:

1. Brown the beef mince. If you follow the fat-removal trick mentioned earlier, let it cool and scrape off the solidified fat.
2. Add your onions, garlic, and spices.
3. Add the tin of chopped tomatoes and the drained tin of lentils.
4. Let it simmer for 15–20 minutes.

Banana ice cream

Ingredients:

• 8 very large ripe bananas (1.3 kg)

Method:

1. Peel the banana and chop into very thin slices.
2. Place the slices into the freezer for at least 6 hrs.
3. Remove banana from freezer and allow to warm up for 5 min.
4. Put bananas in a blender and blend for 2 min or so until smooth.
5. Enjoy!