Ingredients:

Potato Dough:
500 grams floury potatoes, roughly chopped
150 grams or 1 cup of plain flour (I did half wholemeal and half plain)
1 small egg
1/4 tsp. veggie salt, or to taste

Green and Purple Sauce:
1 cup buttermilk
1 egg
1 head of broccoli, finely chopped and steamed
handful of baby spinach leaves, finely chopped
bunch of purple basil, finely chopped
50 grams pesto
1 tbsp. cornflour
handful of tasty cheese

Beetroot filling:
7 baby beetroots, peeled and grated
1 tbsp. raspberry vinegar
2 cloves garlic, crushed
1/2 cup water
1 small potato, cooked and mashed
1/2 tsp. salt
1/2 cup walnuts, crushed with the back of a fork
zest of a small lemon
100 grams cottage cheese

Procedure:

Pour about 1 inch of cold water in a small saucepan and add potatoes. Cover and bring to the boil. Simmer until tender – It took me approximately 25 minutes from when I put them on the gas flame. Mash well – I use a potato masher and then stir with a spoon. When mixture has cooled add flour and egg and salt to taste. Turn out onto a floured board and knead a few minutes, adding some flour, til smooth. It makes a very soft dough that needs constant flouring or it gets sticky. Divide the dough into 12 pieces. Use hands to pat each piece out flat (about 7-10cm diameter). Place a teaspoon of filling in the centre of the circle and pull dough around filling. Pinch shut and shape to seal dough around filling so it is a smooth round ball. Place dumplings in a large greased quiche dish. Mix the buttermilk, egg, broccoli, pesto, spinach, basil and cornflour together. Pour over dumplings and make sure all dumplings are covered and mixture is evenly distributed. Sprinkle with cheese and bake at 200ºC for 45-60 minutes or till sauce has set and cheese is a golden brown. Serve hot with sauerkraut.

To Make Filling (while potatoes are cooking and cooling): Place beetroot, vinegar, garlic and water in a frypan on medium to high heat. When it starts boiling, cover and cook til water has evaporated – approximately 10-15 minutes. Add remaining ingredients and stir. Makes 4 to 6 servings.

Ingredients:

85 grams rice vermicelli
2 tbsp. low-sodium soy sauce
2 tsp. cornstarch
1-1/2 tbsp. white vinegar
1 tbsp. granulated sugar
1/8 tsp. dried crushed chilies
1 tbsp. cooking oil
340 grams sirloin steak, sliced into 1/8 inch (3 mm) thin strips
1 cup sliced onion
2 tsp. grated ginger root
1 tsp. cooking oil
1/2 cup red pepper slivers
1 cup frozen green beans, partially thawed cut into 1 inch (2.5 cm) lengths
1 cup sliced fresh mushrooms
3 cups fresh bean sprouts

Procedure:

Prepare vermicelli according to package directions. Drain. Cover to keep warm. Stir soy sauce into cornstarch in cup. Add vinegar, sugar and crushed chilies. Stir. Set aside. Heat wok or frying pan on medium-high. Add first amount of cooking oil. Add beef strips, onion and ginger. Stir-fry until beef is desired doneness and onion is soft. Transfer to bowl. Add second amount of cooking oil to hot wok. Add red pepper slivers, green beans and mushrooms. Stir-fry for about 3 minutes. Add beef mixture. Add bean sprouts. Stir cornstarch mixture. Stir into beef mixture until boiling and thickened. Makes 6 cups (1.5 liters) without noodles. Pour over vermicelli. Makes 6 servings.

Ingredients:

454 grams baby carrots
454 grams red baby potatoes, larger ones, cut in half
1 medium yellow turnip, cut into 1 inch (2.5 cm) cubes
2 cups chopped onion
900 grams corned beef brisket
4 cups water
2 bay leaves
1 tbsp. whole black peppercorns

Procedure:

Layer first 4 ingredients, in order given, in 5 to 7 quart (5 to 7 L) slow cooker. Place corned beef over onion, fat-side up. Pour water over corned beef. Add bay leaves and peppercorns. Cook, covered, on Low for 8 to 10 hours or on High for 4 to 5 hours. Discard bay leaves. Transfer corned beef to large serving platter. Cut into thin slices. Transfer vegetables to serving bowl using slotted spoon. Serve with beef. Discard any remaining liquid in slow cooker. Makes 6 servings.

Ingredients:

10 hard-boiled eggs
140 grams chilli garam paste
1 level teaspoon sugar
1/4 teaspoon monosodium glutamate
a pinch of salt
4 tablespoons water
4 tablespoons milk
oil for frying

Procedure:

Shell boiled eggs and soak in slightly salted water for 20 minutes. Dry eggs on a tray. Deep-fry the eggs in hot smoking oil till light brown, stirring in pan till surface of eggs is slightly blistered all over. Remove to a plate. Remove oil from pan and fry thawed paste over low heat till oil bubbles through. Add the rest of the ingredients, stir well for 1 minute and pour over egg , Serve hot or cold .

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onions
1/4 cup chopped parsley
1 cup raisins
1-1/2 teaspoons pepper
2 teaspoons ground cinnamon
cloves, saffron and salt, to taste
4 Rock Cornish game hens, 1 to 1-1/4 pounds each
water, as needed
1 cup honey
parsley and woodruff, for garnish (optional)

Procedure:

Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Sir in raisins and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan. Roast in preheated 375° F oven 25 minutes. Remove pan from oven. Pour enough water in bottom of pan to measure 1/2 inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350° F. Roast 15 minutes or until hens are tender and golden brown. Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasoning as desired. Generously spoon over game hens. Garnish with parsley and woodruff, if desired.

Note: Also known as sweet woodruff, this herb is a ground cover native to Europe. Woodruff is used as a flavoring in May Wine, as well as used to season sausages, candies and cooked dishes in Germany and Austria.