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chrunchy cabbage CRUNCHY CABBAGE SALAD
225 g red cabbage, finely shredded
100 g white cabbage, finely shredded
70 g red pepper, seeded and chopped
25 g sunflower seeds
50g raisins
15 ml (1 tbsp) white vinegar
5 ml (1 tsp) prepared mustard
65 ml (4 tbsp) fat -free plain Gero yoghurt
10 ml (2 tsp) olive/ canola oil
15 ml (1tbsp) chopped parsley
salt and pepper to taste
  1. Put the red and white cabbage in a salad bowl and crunch slightly with fingers to activate flavours.
  2. Add chopped peppers, sunflower seeds, peanuts and raisins and mix.
  3. Put all the dressing ingredients in a small bowl and whisk with a fork until thickened.
  4. Pour over the salad and mix thoroughly.
  5. Cover and refrigerate until ready to serve.

Serves 4
1 red pepper, seeded and thickly sliced
1 green pepper, seeded and thickly sliced
1 yellow pepper, seeded and thickly sliced
1 large aubergine, sliced thinly lengthways
6 baby marrows, each cut into four quarters
1 onion, peeled and quartered
1 litre olive oil
1 clove garlic, crushed
200ml fat-free plain Gero yoghurt
45ml fresh basil, chopped
15ml wholegrain mustard
15ml honey
1 clove garlic, crushed
1 spring onion, chopped
4 pita breads to serve

  1. Prepare all the vegetables. Combine the olive oil and garlic, and brush the vegetables with the mixture.
  2. Grill the vegetables until tender in the oven under the grill.
  3. Combine all the ingredients for the dressing.
  4. Arrange veggies on a platter or on serving plates.
  5. Drizzle with the dressing and serve immediately with warmed pita bread or chicken breast as preferred.
HINT: Vegetables can be steamed for a few minutes before grilled to speed up the cooking process.

300 ml vegetable stock
120 g quinoa
30 ml olive oil
1 clove garlic, crushed
1 small onion, finely chopped
1 aubergine, finely diced
1 small red or yellow pepper,
seeded and finely diced
salt and freshly ground black pepper, to taste
45 ml chopped fresh parsley
30ml chopped fresh mint
50g feta cheese, finely diced
60 mini coloured peppers, halved and seeded
200 ml plain Gero yoghurt
50 ml sweet chilli sauce
  1. Heat stock and cook quinoa for 15 to 20 minutes until stock is absorbed; put aside.
  2. Heat oil in pan and gently fry garlic, onion, aubergine and diced pepper for 5 minutes. Stir in the quinoa, salt, pepper and parsley and leave to cool before stirring in the mint and feta.
  3. Fill peppers with quinoa mixture, place on baking tray, drizzle with extra olive oil and bake for 20-25 minutes.
  4. Sprinkle with chopped mint and serve with yoghurt and sweet chilli sauce.