Ingredients

Ingredient	Quantity for 55-60 people	Quantity for 4 - 5 people
Mince	6kg	0.5kg
Carrots	5 large	1 small
Onions	5 large brown onions	1 small brown onion
Tinned Tomatoes	4 large	1 small
Bottled Dolmio or Passata Sauce	3 bottles	1/4 bottle
Water	3 cups	1/4 cup
Garlic	1 knob or 8 cloves	1 clove
Parsley	1 bunch	1/4 cup chopped leaves
Oregano	1 bunch	1/8 cup chopped leaves
Spaghetti	4kg	0.5 kg

Method

1. Brown Onions in oil
2. Add mince, stir in while cooking
3. Add garlic, oregano, parsley, salt and pepper and grated carrot
4. Add bottled sauce, tinned tomatoes and water
5. Cook with lid, stir, on lowish heat for an hour or so
6. Reheat to serve on spaghetti with grated parmeson

Serves about 6 people. Soak and precook the lentils beforehand.

Ingredients

• 1 brown onion
• 1-2 carrots
• 1 bunch oregano
• large handful of green beans - chopped
• 3 cloves garlic
• 1 tin tomatoes
• 1 cup sour cream
• 1 tin champignons
• 2 cups brown lentils (soaked then cooked)

Method

1. Fry onions in oil til soft
2. Add oregano, tomatoes, garlic, champignons, salt and pepper
3. Add lentils and carrots and beans, plus 1 cup water
4. Turn down heat and simmer for 30 mins or so.
5. Add sour cream and heat through.
6. Serve over spag with parmeson cheese.

Cook rice beforehand using half water, half stock if possible, with 1.5 cups of liquid to 1 cup of rice.

Ingredients

• 6 cups brown rice
• 3 red onions
• 3 limes rind
• 300g sundried tomatoes
• 300g seeded black olives
• 1 bunch basil
• 1 bunch parsley

Dressing:

• Lime juice (from the 3 limes)
• 5 Tblspoons sweet vinegar
• 1 knob garlic
• 6 teaspoons Dijon mustard

Method

1. Combine the cooked rice with the ingredients and add dressing

Serves 8?

Ingredients

• 2 x 800g cans pie apple, or equivalent quantity of reconstituted dried fruit
• 4 tablespoons sugar
• 1/2 cup sultanas (optional)
• 4 whole cloves
• 2/3 cup each of coconut, rolled oats, plain flour
• 3 tablespoons melted butter (or more?)

Method

1. Mix the apples with sugar, sultanas, and cloves to desired taste, preheat in 180 degree C oven
2. Mix the dry topping ingredients then add melted butter to the desired crumble consistency
3. Top the apple and bake 30 minutes in a slow oven until nicely browned

Ingredients

Ingredient	Quantity for 55-60 people	Quantity for 11 - 12 people	Preparation
Brown Onions	10	2.5	Chopped
Garlic	8 cloves	2 cloves	Chopped
Mushrooms	250g	65g	Sliced
Basil	1 Bunch	1/2 cup loose packed chopped leaves	Leaves Diced
Oregano	1 Bunch	1/4 cup loose packed chopped leaves	Leaves Diced
Thyme	1 Bunch	1 tablespoon, loose packed chopped leaves	Leaves Diced
Parsley	1 Bunch	1/2 cup loose packed chopped leaves	Leaves Diced
Tinned Tomatoes	3 * 800g	2 * 400g	Diced or mashed
Passata Sauce	2 bottles	500g Dolmio Tomato, Onion, Garlic Pasta Sauce
Water	12 cups or more	4 cups or more (added 3 more cups)	Rinse the tins and jar out with the water
Celery	2 bunches	1/2 bunch	Diced
Carrots	10	2.5	Diced
Green Beans	500g	200g	Chopped
Potatoes	5	1 extra large, or 2 medium	Chopped Small
Riso Pasta	1 packet	1/4 packet (125g Risoni)
Kidney Beans	2 * 400g tins	1/2 tin or use whole tin and omit lentils
Soaked Lentils	2 cups	1/2 cup	Presoaked, and precooked

Method

1. Fry onions and garlic in oil
2. Add mushrooms, then herbs
3. Add the tomatoes and the passata and water (may need more)
4. Add the chopped vegies
5. Simmer for 30 mins, then add the kidney beans and lentils and the pasta
6. Salt and pepper, simmer away for an hour or so.
7. Serve with salad and bread, cheese, ham, damper

Ingredients

Ingredient	Quantity for 40 people	Quantity for 10 people	Preparation
Fresh Ginger	fist size	digit size!	grated
Madras Curry Powder	8 teaspoons	2 teaspoons
Tamari	1 cup	1/4 cup
Cumin	5 teaspoons	1 teaspoon
Turmeric	5 teaspoons	1 teaspoon
Chilli Flakes	4 - 6 teaspoons	1 teaspoon
Tomato Paste	1/2 - 1 cup	1/8 - 1/4 cup
Water	1 cup	1/4 cup	to dilute the tomato paste
Bonsoy	4 L	1 L	or equivalent powdered soy milk or use coconut milk
Spinach or Silver Beet	5 bunches	1.25 bunches
Green Beans	1.5 kg	400 g
Potatoes	2 kg	500 g	chopped into small cubes and boiled until almost done
Onions	6	1.5	chopped and fried with 1/2 the ginger in oil
Tofu (firm)	2.5 - 3 kg	600 - 800 g	chopped into small cubes
Coriander	4 bunches	1 bunch
Red Capsicum	4 - 5	1
Brown Rice or Cous Cous

Method

1. Marinate small cubes of tofu in Tamari and half the ginger, pepper + cup of water for however long is practical.
2. Bake batches of tofu in the oven for 20 mins. (If this is not practical, don't do it. Just add the tofu in step 6. It will be softer but still work. Avoid adding all the marinade if tofu is not baked)
3. Chop potatoes into cubes and boil until almost done, drain and leave aside
4. Fry up chopped onions in oil.
5. Add all the spices + the rest of the grated ginger. Add a bit more oil and fry for a minute.
6. Add water + half the tomato paste, more to taste
7. Add tofu, cook a few minutes
8. Add chopped spinach, chopped coriander, chopped capsicum, cooked potato and stir
9. Add soy or coconut milk and cook for 10-15 mins
10. Add chopped beans in last 5 minutes
11. Serve with brown rice. Allow a third to a half cup rice per adult.

Ingredients

• 10 chopped onions
• 2 bunches celery
• 10 carrots
• 10 capsicums
• 6 Broccoli
• Mushrooms
• 500g green beans
• 6 cloves garlic

Method

1. Stir fry the vegies

Ingredients

• 2 Tbspoons oil
• Chilli sauce or red curry paste
• Garlic ½ knob
• Peanut Butter 3 x 375g jars
• 2tspns brown sugar
• Juice from 2 lemons
• 1L coconut milk
• 5 Tblspoons Tamari

Method

1. Mix together the sauce ingredients over heat

Ingredients

• 4 x600g couscous
• 300mL Olive oil
• 1 knob garlic
• 8 red onions
• 500g chopped and roasted almonds
• 3 cups currants
• 3 bunches coriander
• 3 lemons
• 500g roasted sunflower seeds

Method

1. Soak the couscous
2. Combine all together