Whipped coconut cream

1 can full fat coconut milk (or coconut cream)
2-3 T powdered sugar

• Place can in fridge overnight.
• Carefully open the can without shaking or turning upside down. Scoop out the thick top layer into a mixing bowl. Add sugar.
• Blend with a hand-beater until thick and creamy.

Taco bites

1 can black or kidney beans
1 t cumin
1/2 t cayenne
1 clove garlic, minced
1 small red pepper, diced
1 small onion, diced
1/3 C frozen corn
Flour tortillas
Grated cheese
Salsa
Jalapenos
Sour cream

• Saute the pepper, onion, corn and garlic until soft. Add cumin, cayenne and beans and mash until smooth (add a bit of water)
• Use a glass or cookie cutter to cut small circles from the tortillas. Press the circles into muffin tins and fill half way with bean mixture. Top with a scoop of salsa, some jalapenos and grated cheese.
• Bake in 350F oven until cheese melts. 
• Serve with more salsa and top with sour cream.

Black bean burgers

3/4 C panko
3 T oil
2 cans black beans
2 large eggs
1 t cumin
1/2 t salt
1/4 t cayanne
1 red pepper, diced
1 small onion, minced

• Toast panko and let cool.
• Drain and mash beans, combine eggs and seasoning and mix everything together.
• Form 1-inch patties and cook over medium heat for 8-10 min, flipping part way through.

Chicken and corn patties

200g chicken breast – minced
1/3 large fresh corn-on-the-cob
3 pieces of water chestnuts – finely diced
10 strings of fine French beans – finely diced
1 small red onion (about 60g) – minced
½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)
2 ½ tbsp cornflour
1 large egg (lightly beaten)
2 tsp cooking oil

Seasoning:
1 tsp salt
¾ tsp sugar
¼ tsp paprika (optional)
Dash of pepper

• Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.
• Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
• Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches.
• Transfer patties to a serving plate lined with kitchen paper.

Miranda's salsa

1 can diced tomatoes
1 small red onion, diced
1/2 cup finely chopped fresh cilantro
1 jalapeño, seeded & minced (less if you prefer!)
Juice of 1 lime
1/2 tsp cumin
Fresh pepper
Salt to taste
Sriracha for the brave

Pea and Feta Risotto

Pea puree:
1 C. frozen peas
10 g butter
2 T chicken stock or water

• Cook the peas (steam or microwave) until hot.
• Place in a blender along with butter and stock.
• Blend until smooth.

Risotto:
2 1/2 C. chicken stock
1 small leek, trimmed, sliced and washed
1 C. risotto rice
1/2 C. dry white wine
1 C. frozen peas
zest and juice of 1/2 lemon
50 g traditional feta, crumbled

• Heat stock until almost boiling. Set aside.
• Heat oil in large saucepan. Add sliced leek and cook over a medium heat until leek starts to soften but not brown. Add rice and stir until the grains whiten.
• Pour in wine and allow to reduce by half. Add 2 cups of hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes, stirring halfway through cooking.
• Stir in peas. Continue cooking for further 5 minutes, adding extra stock if necessary, until rice is tender. Carefully stir through prepared pea puree, lemon zest and juice and crumbled feta. Season to taste.

Souvlaki

400 g lamb or chicken, trimmed and cut into strips
1/4 olive oil
1/4 lemon juice
1 T dried oregano
3 garlic cloves, crushed
1 small onion, finely chopped
2 pinches black pepper
1 large onion thinly sliced
1/2 t salt
4 pita breads
1/3 cup tzatziki

•  Place meat in a ceramic baking dish. Add 1 tablespoon of the olive oil, along with the lemon juice, oregano, garlic, finely chopped onion and pepper to the meat. Mix well using tongs. Cover the dish with plastic wrap, then refrigerate for at least 20 minutes or up to 2 hours.
• Put another tablespoon of the olive oil in a frying pan and place over medium heat. Add the thinly sliced onion and salt and cook, stirring regularly for 10 minutes or until the onion is golden and just tender. Set aside.
• Remove the meat from the fridge and drain any extra liquid. Saute in a hot frying pan until cooked through.
• Serve in pitas with a dollop of tzatziki.

Red lentil coconut soup

• 2 cups red split lentils
• 1 onion, finely chopped
• 1 red bell pepper cut into 1/2 inch dice
• 1 fresh jalapeno or serrano chili, finely chopped, including seeds
• 1 tablespoon fresh peeled and minced ginger
• 2 garlic cloves, finely chopped
• 1 tablespoon curry powder
• 1/2 teaspoon cinnamon
• 2 teaspoons salt
• 1/3 cup tomato paste
• 7 cups water
• 1 can unsweetened light coconut milk
• 1 15-ounce can of chickpeas
• 1 tablespoon freshly squeezed lime juice
• fresh cilantro, coconut and lime wedges for serving

1. Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
2. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
3. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
4. Taste and adjust with more salt or more lime juice if desired.
5. Serve the soup topped with a sprinkling of fresh cilantro, coconut and some extra limes on the side.

Miranda's pizza dough recipe

1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil

• Dissolve the yeast in the warm water and set aside.
• Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
• Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out. 
• If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat. In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped. 
• If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight. To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza. 
• To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag. Freeze for up to a month.It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.

Shaping your pizza Put the proofed or thawed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.

Flatten the ball into a cake. Flour your fingers -- and the board -- for easier handling.

Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin.

Rub a bit of flour onto a wooden pizza peel (or the back of a baking sheet). Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border.

Baking your pizza
Put a pizza stone or unglazed terra-cotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour.

Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.

Carrot and chickpea saute

1 T olive oil
pinch curry
2 medium carrots
2 cloves garlic, thinly sliced
1 can chickpeas, rinsed
2 T fresh lemon juice
2 T fresh dill, chopped

• Heat oil over medium-high heat and add curry
• Add carrots and cook, tossing frequently until tender (6-10 minutes)
• Add the garlic and cook for 1 minute
• Add the chickpeas, pinch of salt and pepper and cook, tossing occasionally, until heated through (2-3 minutes)
• Stir in the lemon juice and dill

Szechuan Green Beans

bunch of green beans (trimmed and washed)
2 cloves garlic, minced
1 inch ginger, minced
2 t Singapore garlic chili sauce
2 T soy sauce
1 t sugar
pinch pepper flakes, pepper and salt

• Saute beans in hot oil (peanut or vegetable) for a few minutes until they pucker
• Add remaining ingredients all at once
• Toss beans in sauce until evenly coated.

Prosciutto Chicken

8 slices prosciutto
2 T balsamic vinegar
1 T fresh thyme
4 chicken breasts, skinless, boneless, tenders removed
1 T olive oil
1 cup dry white wine or chicken stock

• Preheat oven to 450 F.
• Brush prosciutto with 1 T vinegar, sprinkle with thyme and season with pepper.
• Wrap 2 pieces of prosciutto around each piece of chicken.
• In an ovenproof, non-stick skillet, heat oil over medium-high heat.
• Add chicken and cook for 3 minutes.
• Flip and cook 2 minutes more.
• Transfer skillet to oven and roast, about 12 minutes.
• Remove chicken from oven, transfer to cutting board and tent with foil.
• Return skillet to high heat and deglaze with wine and remaining vinegar, scraping up any brown bits.
• Bring to a boil and reduce sauce for 3 minutes.
• Drizzle sauce atop chicken to serve.

Beef and Vegetable Bulgogi

1 T minced garlic
1 T finely grated fresh ginger
2 T hot pepper jelly
1 t rice vinegar
1 T sesame oil
1/4 C soy sauce
1 lb. trimmed top sirloin, thinly sliced
2 t vegetable oil
1 each red and green pepper, cut into thin strips
1 C green onion, thinly sliced

• In a bowl, whisk first 6 ingredients together. Toss beef slices in marinade and set aside.
• In a wok, heat 1 t. vegetable oil over high heat. Drain beef, reserve marinade and saute about 2 minutes. Transfer to plate. Cook in batches, if necessary.
• Using remaining oil, stir-fry peppers and onions over high heat for 3 minutes. Add reserved marinade and beef back into wok. Cover and cook about 2 minutes.