Feta Dressing

2 tablespoons white wine vinegar

1 teaspoon honey

1 garlic clove, minced

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup olive oil

1/4 cup crumbled feta cheese

2 teaspoons minced fresh thyme

Whisk together first 6 ingredients in a bowl; slowly whisk in olive oil.  Stir in feta and thyme.

Makes 1/2 cup.

From Coastal Living

Southern Potato Curry

500 grams potatoes
4 tablespoons vegetable oil
2/3 teaspoons brown mustard seeds
2/3 teaspoons cumin seeds
1 1/2 teaspoons chana dal, washed and dried
5 cm cinnamon stick
12 fresh curry leaves
2 small onions, finely chopped
10 grams fresh ginger root (peeled weight), peeled and finely chopped
2 large tomatoes, finely chopped
1/4-1/2 teaspoons chilli powder
2 rounded teaspoons ground coriander
1/2 teaspoon fennel seeds, ground
1/2 teaspoon turmeric
Salt, to taste
150 ml coconut milk
Large handful of chopped fresh cilantro, to serve

Halve the potatoes and boil until just tender (they will break up in sauce if overcooked now), or cook whole potatoes in pressure cooker with water for about 15 minutes under pressure. Allow to cool somewhat and peel them before continuing.

Meanwhile, heat the oil in a large saucepan and add the mustard and cumin seeds, lentils, and cinnamon stick.  Once the popping of the mustard seeds has died down, add the curry leaves.  Follow immediately with the onions and cook until soft and lightly golden.

Add the ginger, tomatoes, chilli, coriander, fennel, turmeric, and salt, and stir-fry over a high heat for three minutes.  Add 200 ml water, bring to a boil and simmer gently for 10 minutes.  Add the cooked potatoes to the sauce to absorb the flavours for five minutes, or until the liquid in the pan has dried up.

Add the coconut milk and enough water to get a medium consistency sauce.  Taste, adjust the seasoning, and stir in the chopped cilantro, and serve.

Serves 4.

From I Love Curry by Anjum Anand

Eggs in Coconut Curry Sauce with Cauliflower Rice

1 tablespoon olive oil

1 small onion, finely chopped

1 small fresh green chili, seeded and sliced

1 garlic clove, minced

2 teaspoons grated fresh ginger root

2 tomatoes, chopped

2 teaspoons coriander seeds

4 cardamom pods

1 14-ounce can coconut milk

3 tablespoons chopped cilantro plus extra to garnish

8 hard-cooked eggs, halved

1 cauliflower, trimmed and cut into florets

Salt and pepper

Heat the olive oil in a saucepan, add the onion, cover, and cook for 5 minutes, then add the chili, garlic, ginger, and tomatoes.  Stir and cook for a further 2-3 minutes.

Meanwhile, crush the coriander seeds and cardamom pods using a coffee grinder or mortar and pestle, and add to the onion mixture.  Stir for a few seconds, then add the coconut milk and cook over a gentle heat for a further 2-3 minutes.  Stir in the cilantro and season with salt and pepper.

Gently put the hard-cooked eggs into the coconut mixture, spooning it over them, and leave, covered, over a very gentle heat for the flavors to infuse while you deal with the cauliflower.

Bring 2 inches depth of water to a boil in a large saucepan.  Add the cauliflower, bring back to a boil, cover, and cook for 4 minutes, until the cauliflower is just tender.  Drain well.

Put the cauliflower into a food processor with some salt and pepper and whiz to a grainy texture, like cooked rice.  Stop before it turns to mash!  Return it to the saucepan and gently reheat, stirring, so that it doesn't catch.  Garnish the egg curry with the remaining cilantro and serve with the cauliflower "rice."

Serves 4.

From Vegetarian Supercook by Rose Elliot 

Chewy Brownies

3/4 cup baking cocoa

1/2 cup (8 tablespoons) butter, melted and cooled

1/4 cup vegetable oil

2 cups sugar

1/2 teaspoon salt

1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)

1 cup unbleached all-purpose flour

3 large eggs

1 teaspoon vanilla extract

Heat the oven to 325°F.  Lightly grease a 9" x 9" pan.

Combine all the ingredients in a bowl and mix well.  Spread the batter in the pan.

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with some moist crumbs clinging to it, but doesn't show any trace of raw batter.  Remove the pan from the oven and cool the brownies before cutting and serving.  

Store, covered, for 5 days at room temperature, or freeze for up to a month.

From King Arthur Flour