Vegetarian Lunch in a Hurry..Soup, rice, salad and fruit

French friends came by and stayed for Lunch. Together we put this awesome lunch on the verandah table….consisting of soup, Turmeric rice, salad and fruit platters….

Vegetarian Lunch

  1. Vegetable Soup…made with pumpkin, onion, sweet potato, Chinese cabbage, tomato, with fresh herbs
  2. Turmeric Rice…cooked in rice cooker with teaspoon turmeric, cinnamon sticks, cloves, cardamons and Kniffer lime leaves.
  3. Mixed leaf Salad..using a lettuce and leaves and flowers from my garden…nasturtium, marigold, sweet yam, spring onions, basil, rosemary, parsley and mint, edged with sliced tomatoes
  4.  Fruit platters…apple, orange, banana, dragon fruit, custard apple,  passion fruit…
  5. French Crepes….
  6. Cheese cubes
  7. Lemon Juice and green tea..

Lunch at Russell Island

Lunch at Russell Island


Pickled Cucumber Salad

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1 cup white vinegar
2-cups sugar ( I would substitute with stevia for lower carb)
1-tsp celery seed
1-tsp mustard seed


Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Found this easy recipe on Facebook….

Foodies TV‘s photo.

Candied Beets

  • Plastic Gloves
  • 2 Fresh Beets
  • 2 Cups Sugar
  • 1 Cup Water
  • 1 Tsp Thyme
  • 1/2 Tsp Parsley
  • 1/2 Tsp Rosemary


Cooking the Candied Beets

First, remove the green tops of the beets by slicing off the very tops of the beets. Next, wash the beets very well under cool water. Wearing gloves to avoid staining your hands, peel the beets with a vegetable peeler. Cube the beats into 3/4 inch chunks. Place the beets in a steamer and cook for approximately 20 minutes, or until you can easily cut through the beet with a butter knife. In a medium saucepan, combine 1 cup water, 1 cup sugar, and the herbs. Bring the mixture to a boil over medium high heat. Add the beets to the liquid, then immediately remove the pot from the heat. Allow the beets to rest in the liquid for 3 minutes. Remove the beets from the liquid, and place them in a small mixing bowl. Toss the beets with 1/2 cup of sugar. Allow the beets to dry and then they are ready to serve. To use these beets as hors d’oeuvres, you can skewer them alone, or add another candied fruit along with them.

Avocado and Pomegranate

  • 1 pomegranate
  • 2 avocados
  • 1 small shallot
  • Extra virgin olive oil
  • Sea salt



Peel and seed the pomegranate, set the seeds aside. Cut the avocados in half, twist the halves apart, remove the pits, cut the avocados into slices and remove the skin. Arrange half an avocado worth of slices onto each of 4 salad plates. Peel and mince the shallot and sprinkle the minced shallot evenly over the avocado slices. Drizzle the avocado with a bit of olive oil, sprinkle with salt, and top with pomegranate seeds. Some people may want a spritz of vinegar or lemon juice, but I find that the pomegranate seeds are tart enough.
Serve with slices of Smoked salmon on a bed of green salad leaves with lemon wedges.
Season with Himalayan Salt and Freshly ground mixed peppers

Thai Styled Lettuce Cups

To make the larb

1 small brown onion, peeled and roughly chopped
2 garlic cloves, peeled
1 stick lemongrass, white part only, finely chopped
6 kaffir lime leaves, centre vein discarded, thinly sliced
2cm piece ginger, peeled and chopped
1 tbsp peanut oil
750g pork mince
200g green prawn meat, roughly chopped
2 red chillies, remove seeds and slice finely
¼ cup lime juice
2 tbsp fish sauce
2 tsp sesame oil
2 tbsp thinly sliced mint leaves
4 green onions, thinly sliced diagonally
banana leaves for serving
150g bean sprouts
½ cup chopped unsalted cashews or peanuts
1  chilli, thinly sliced
1 baby cos lettuce, rinsed, leaves separated
lime halves to serve


To make larb, place onion, garlic, lemongrass, lime leaves and ginger in a food processor and process until it forms a paste. Heat oil in a large, non-stick frypan or wok. Cook paste for 1 minute until fragrant. Add mince, breaking up with your spatula into small pieces as it cooks and browns for 5–7 minutes. Add prawn and chilli, stirring for 3–4 minutes until prawn is cooked. Remove from heat and add lime juice, fish sauce, sesame oil and mint and stir through. Arrange banana leaves in the centre of a large serving board. Place small piles of bean sprouts, cashews, chilli and cos leaves around edge of board. Spoon larb into the centre of banana leaves and sprinkle with green onion. Serve immediately with lime halves