Black sapote and pumpkin custard

 4 medium black sapotes, peeled and deseeded

120 ml coconut cream

good handful of grated pumpkin

4 eggs

up to 1 d sugar syrup (optional)

Whip eggs, black sapote and coconut cream together.

Mix through the sugar syrup and grated pumpkin.

Pour into a ramekin, place in a water bath and steam

for ¾ hour. It tastes better the next day.

 submitted by Celeste


 Coconut Custard – Lek

1 med size round pumpkin or two or three little ones,

1 x 400g tin of coconut cream 

8 eggs,

½ t salt

2 or 3  T raw sugar.

Combine all ingredients till well mixed.

Hollow out pumpkin(s), pour custard mix in and replace lid. 

Steam for ½ - 1 hr or till pumpkin is tender.

Serve hot or cold.

Keeps well in fridge for a few days.


Egg and Avocado Mayonnaise

 3 – 5 boiled eggs, mashed

2 – 3 good dollops of: Mayonnaise, cream, sour cream, cottage cheese

                                (whatever is in the fridge at the time)

½ - 1/3 of an avocado, mashed

Up to 2T of whatever pickles you have

Cracked pepper, Salt

Handful of finely chopped herbs including: Chinese five spice, 

oregano, basil, garlic chives nasturtium, parsley, curry leaf, etc.

Combine well and dollop onto whatever takes your fancy. 


 Baba Ghanoush

(eggplant dip)

 Roast whole eggplants until soft;

(160 deg for roughly and hour)

Scrape the flesh from the skins

into the food processor.

 Add 2 cloves of garlic

                    2 T tahini

                    ¼ cup lemon juice

                    ½ t smoky paprika

                    salt and pepper to taste


               Taste dip and adjust seasonings if necessary

           Contributed by  Katrina Ogilvie       


 Coconut Soup

 Sauté; ginger, onion, garlic

 Add meat (either chicken, fish, pork or prawns); sauté

 Add vegetables; green paw paw, beans,

 eggplant, chilli (green or red); sauté

 Add coconut cream and warm.

After cooking sprinkle over; chilli leaf, pepper, garlic chives.

 Serve immediately