Macapan

Get 

200g (organic) macadamia nuts or blanched almonds
1 tbsp honey 
Juice of Tahitian lime 

Do 

Purée all the ingredients into a paste 

Refrigerate, serve as a dessert or as confectionery with coffee and fruit 

Green Asparagus Creme

 

Get
15 sticks medium green asparagus
150 g organic macadamia nuts (or pine nuts)
2 cups Olive oil
1 clove garlic   

Do
Soak nuts in the oil for 2 hours
Break the bottoms off the asparagus and discard them. 
Break or cut the asparagus into smalll pieces
Add it to the nuts and add the mashed garlic
Purée then refrigerate. Serve with fried asparagus pieces on toast. It also goes well with potatoes or Italian pasta.

Vegetarian Stuffed Capsicums

 

To do these filled capsicums it is very convenient to have already cook rice and a tomato sauce from the day before. Before you start, check the size of your lidded casserole dish and the size and numbers of capsicums. The lid should close tightly when the bell peppers are placed. Should it not fit, you could use an open backing dish. Leaving out the feta makes it a vegan dish.

GET

4 capsicums (peppers)

Filling

3 cups of cooked brown rice
3 cups of finely grated macadamia ( or any other nut)
150 g of feta
1 red onion
A few shallots
3 gloves garlic, chopped
Herbs: rosemary, lemon thyme, parsley
Some freshly ground pepper
Olive oil

Sauce
2 cups of tomato sauce with 
4 birds eye chillis

DO

Wash the capsicum well. Cut the top off and scrape the inside with a spoon and wash again.

Fry the finely chopped onion, shallots and garlic. Mix the rice, nuts and crumbled feta very well.  Chop the herbs and set them aside. Pour the tomato sauce into the casserole. If you cut the tops off the peppers, add them in small pieces. Then assemble the open peppers into the dish and fill with all the mixed filling. Press the filling down with a spoon. If you are not using the 'lid' to cover the capsicum, then arrange the chopped 'lid' pieces on top. Close the lid of the casserole.

Preheat the oven and cook for approximately1 hour. Serve with joghurt and mint leaves. 

Tabbouleh with Bunyas

GET

A bunch of flat parsley, chopped finely 
2-3 large tomatoes
2 Lebanese crisp cucumbers
1 small red onion
2 hands full of cooked bunyas (instead of bulgur wheat)
2 cloves of smashed garlic
An array of herbs: mint, lemon thyme, chives etc 

Olive oil, 1 lemon (juice) 

DO 

Wash parsley, tomatoes, cucumbers and herbs. Mix the olive oil, lemon and smashed garlic. Chop the parsley and herbs. Cube the onion, cucumbers, tomatoes and bunya 'nuts'. Gently mix it all with the dressing and serve fresh with any dish, but with hummus would be best.

Lima Bean Soup with Bunyas

GET
500 g Lima (white) beans 
400 g Bunya nuts (peeled and cooked)
4-5 fresh bird's eye chilies 
10 Peppercorns
2  Bay leaves 

DO 
Wash and soak beans over night. Refresh water, just covering the Moche legumes. Boil beans and water, adding the bunyas, pepper and bay. Simmer gently. Once the beans and bunyas are done to your liking, add the chilies whole or chopped. The soup is very creamy and needs stirring from time to time. Serve with croutons and pesto. Keep refrigerated.