February 26, 2015


HI Zebra Residents
Please feel free to post your favourite recipes each week. Have you tried any of ours? We'd love to hear from you all.
This vegan lentil curry is pretty tasty. It's cheap, simple, exotic, spicy, tasty, creamy and it has an intense coconut flavour.
  • 1 cup lentils (220 grams)
  • 1/4 cauliflower
  • 1/2 head of broccoli
  • 1 courgette sliced
  • 1 cup basmati rice (200 grams -optional)
  • 2 cloves of garlic
  • ½ onion
  • 1 tablespoon extra virgin olive oil
  • 16 ounces tomato sauce (450 grams)
  • ⅔ cup coconut milk (150 grams)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons curry powder
  1. Cook lentils according to package directions. We cooked them for 40 minutes over medium high heat. Drain and set aside.
  2. Heat olive oil in a frying pan. Add the garlic and the onion (finely chopped) and cook them until golden brown. Add the tomato sauce, coconut milk and spices and cook for about 5 minutes. Stir occasionally.
  3. Add cooked lentils, stir and cook for at least 15 or 20 minutes over medium heat.
  4. Cook basmati rice according to package directions. We cooked for 12 minutes over medium high heat. Drain and set aside.
  5. Serve the lentils over the basmati rice. You can add coriander on top.
February 12, 2015
spinach 7 feta photo.jpg

Spinach and Feta herb pie

Hello to all Zebra tenants and families.


This is a really delicious and healthy pie, which is full of herbs and very tasty.

As there is a large amount of spinach to wilt, so either do this in batches or like I did use a very large pan.

As you can see from the photo this was so delicious half was eaten very quickly.

The pie stores well and can be eaten cold, great for packed lunches , or easily reheated in a microwave for a quick dinner.

Happy cooking


Guten Appetit




Spinach and Feta herb pie Recipe – serves at least 6


Ingredients -


For the filling


  • 900g fresh spinach leaves (in pack pre washed)
  • 100g butter, plus extra for greasing
  • 2 onions finely chopped
  • 2 cloves of garlic finely chopped
  • 120g roasted red peppers in oil drained & chopped
  • Handful of basil leaves torn
  • 3 tablespoons of chopped mint leaves
  • 3 tablespoons of chopped parley leaves
  • Salt and black pepper
  • 300g feta cheese, crumbled


For the pastry

  • 6 sheets of readymade filo pastry



  1. 1.Pre heat the oven to 200c.
  2. 2.Pack the spinach into a large saucepan, cover and cook, stirring occasionally, until just wilted. Drain well in a colander. Set aside, still draining, to cool.
  3. 3.Melt 25g butter and fry the onions for 3 minutes. Add the garlic and fry for one minute. Stir in the peppers and herbs and set aside.
  4. 4.Grease and line a 20cm round spring form tin.
  5. 5.Chop the spinach. Stir into the onion mixture and season.
  6. 6.Melt the remaining butter. Brush the tin with butter and then cover with first filou sheet of pastry leaving it overhanging, and then brush this with butter. Repeat to use all the pastry, arranging each sheet at an angle to the one beneath.
  7. 7.Add half the onion mixture, the crumbled feta, then the remaining onionPull the overhanging pastry over the top to cover and brush with butter.
  8. 8.Place on a baking tray. Bake for 35-40 minutes until crisp. Leave for 10 minutes then release the sides of the tin. The base of the tin I would leave but do not put this in microwave if reheating.
February 5, 2015

Sweet Potato brownies

Makes 10 brownies

- 2 medium to large sweet potatoes (600g)

- 2/3 of a cup of ground almonds (80g)

- 1/2 a cup of buckwheat or brown rice flour (100g)

- 14 medjool dates

- 4 tablespoons of raw cacao

- 3 tablespoons of pure maple syrup

- a pinch of salt


Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about  twenty minutes, until they become really soft.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!

Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!

January 30, 2015


Perfect for cold evenings, this is a cheery winter salad that packs oodles of flavour



4 small aubergines (600g) 
Olive oil 
1 tbsp dried mixed herbs (I love herbes de Provence) 
2 bags of spinach (about 500g) 
4 tbsp tahini 
Juice of 1 lime 
2 mugs sun-dried tomatoes (360g) 
1 mug pine nuts (100g) 
Salt and pepper


Preheat the oven to 200C (fan 180C)/ 400F/Gas 6. Slice the aubergines into thin strips about 7.5mm (3in) thick.

Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper. Bake for 20 minutes.


About five minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.

In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn. They don’t need any oil to cook as they contain enough of their own oil.Add the aubergine and pine nuts to the spinach pan and mix well before serving.