The Cookbook Tour by Flip Grater

All recipes taken from The Cookbook Tour. © Flip Grater 2007

Flip's Tomatoey Tofu Scramble

The onion can easily be left out of this version if preferred.

In a wok or frypan, heat the following :

1 block of mashed or cubed tofu
1 small red onion (optional)
1/2 tsp hing (yellow Indian spice)
1 tsp turmeric
1 tsp paprika
1/2 tsp curry powder (optional)
1 tsp soy sauce or tamari
1 diced tomato

Heat until tofu is nicely coloured and tomato has dissolved (add a little water if gets too dry). Then add :

Juice of 1/2 lemon
Fresh parsley
pepper

Serve immediately with toast or eat cold as a salad. Sometimes I add a sprinkle of cayenne pepper for a bit of spice.

Dalia's Date and Raisin Muffins

Recipe from Dalia - audience member in Takaka.

2 1/2 cups wholemeal flour
4 tsp baking powder
200g butter
1 cup milk
4 eggs
1 cup sugar
1 1/2 cups raisins
1 cup dates

Melt butter and milk together. Add all ingredients and mix but don't over-mix. Butter muffin tins and add mixture. Bake at 190°C for 30 minutes. Makes about 6 large muffins.

Sam's Stuffed Mushrooms

Recipe from Sam Hayes - Nightline reporter and Radio Active host.

This recipe is great for barbecues if you wrap up each mushroom in tin foil and barbecue for 20 mins or so .

4 large Portobello mushrooms
125g cream cheese
1/2 red or yellow capsicum (or mixture of both)
2 cloves garlic
1/2 small red onion
Parmesan cheese
Fresh herbs of your choice (parsley and coriander are great)
Salt and pepper to taste

Cut the stalks out of your mushrooms and make a shallow criss-cross pattern where the stalks were.

Finely dice the mushroom stalks, capsicum, garlic, onion and herbs and mix together with cream cheese, salt and pepper.

Divide mixture into 4 measures and spoon onto criss-crossed mushrooms.

Top with parmesan and bake until mushrooms are soft and moist and cheese has melted.