The Efx3 Recipe Collection

500g lean steak, cut into chunks

1 yellow pepper, chopped

1 medium to lge onion, chopped

2 teaspoons wholegrain mustard

1 slice white bread, crusts removed

pinch of salt and lots of freshly ground black pepper (or seasoning to taste)

method.

blitz everything in a food processor until very fine, shape into around 8 burgers, depending on how thick you like them, then chill for at least 30 mins.

grill under a hot grill for a few minutes on eavh side untill cooked through, again depending on how thick you like them, and according to taste.

Serve in buns with salad and mayo

This is a recipe for fairly easy homemade bread,  I didn’t write the original recipe(that can be found here) but I have altered it to my tastes.

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I don’t have a picture for you, because I ate half the soup and put the other half in the freezer for later, rest assured it was good. This is a vegetarian soup that can be made vegan if you wish, it’s chock full of veggies and great flavor without a lot of salt or fat.

2 small yellow onions

2 large celery stalks

2 Tablespoons butter(30 ml) use olive oil if you are making it vegan

2 large carrots

1 large(or 2 small) potato

1/2 cup(125 ml) frozen peas

1 can(250 ml) tomatoes or 3 fresh tomatoes

1 tsp(5 ml) salt

pinch of pepper

1 tsp basil(5 ml)

1 Tblsp parsley(15 ml)

2 cups vegetable stock/broth(I use “better than bullion”)

2 1/2 cups(625 ml) milk, omit the milk or use soy/rice milk if making it vegan

1 sliced scallion/green onion

Prep time: about 45 minutes

Cooking time: about 1 hour

peel the onion and wash the celery, chop them into small pieces.

Melt the butter in a large stock pot(olive oil if making it vegan) and then saute the onion and celery for 7 to 10 minutes, just until they get soft.

While that is cooking chop the carrot and potatoes into small pieces, also measure out the peas and set these veggies aside.

Now place the tomatoes(fresh or canned) in a bowl and add the spices, smash them about a bit with a spoon so the flavors start to mingle.

Once the onion and celery are soft add the veggie stock and all the veggies except the peas to the pan, bring it to a boil and simmer for 3o minutes, then add the peas and simmer for another 10 minutes. Test to see if the root veggies are soft(potatoes/carrots) if they are soft place the soup in a large bowl to cool a bit.

Once it’s cool enough to handle “wizz” it (small ammount at a time) in a food processor or blender until it’s  smooth as you want it(I left mine just a bit lumpy but you can make it 100% smooth or chunky) return it to the pot and add the milk(soy/rice if making vegan), cook for another 15 minutes just to warm it back up, be careful not to let it boil and scald it. This tasted great before adding the milk so if you don’t want to you can just eat it as is, no milk at all.

Top each bowl with the sliced green onion(I didn’t seeing as I don’t like onion) and eat with some hearty whole grain bread, Mmmm so good.

1 tablespoon vegetable oil

1 medium onion, chopped

2 cloves of garlic, chopped

1 tablespoon of curry paste, or to taste

1 tablespoon of tomato puree

2 medium sweet potatoes, cut into bite-size chunks

2 red peppers, de-seeded and cut into strips

1 mango, peeled and cut into chunks

1 good handfull of raisens or sultanas

seasoning to taste

METHOD

1  Heat the oil and fry the onion and garlic until soft but not brown

2  Stir in the curry paste and sizzle for 2 mins

3  Add all the other ingredients except the mango, and stir in 1/2 pint of water

4  simmer for 10-15 mins until the veg is soft but not mushy

5  Stir in the mango and simmer for another 2 mins

This tastes just as good as it looks!

This recipe is for very yummy pumpkin and spice drop cookies, they are very easy to make and taste quite good, they might be too “spicy” for younger children but they are a hit around my house. This cookie is very soft and moist, almost like pumpkin bread or muffin in bite size form(and easier to make) they look like brown blobs but they taste like harvest time. It’s the cookie on the right

1 cup shorting(I used part butter for flavor)

2 cups packed brown sugar

2 eggs

2 cups Pumpkin Puree

1 teaspoon vanilla extract

3 cups flour

1/2 cup whole wheat/graham flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon EACH Nutmeg, Cinnamon, and Clove

Cream together the sugar, shortning and egg.

Add in the pumpkin and vanilla extract.

Sift together the flours, baking soda and spices.

Gradually add the flour/spice mix to the wet ingredients.

Chill for at least 1 hour

Drop by rounded teaspoon full onto lightly greased baking sheets.

Bake at 400f for 8 to 10 minutes (I found 10 to be just right)

Makes about 6 Dozen cookies.