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2 onions, finely sliced
2tbsp butter
1tbsp oil
1tbsp balsamic vinegar
1tsp brown sugar
S+P
6 zucchinis, finely sliced
2tbsp butter
1tbsp oil
2tbsp crack

2tbsp sugar
3 tbsp butter
2 sprigs thyme, leaved removed from stalk
1tbsp balsamic vinegar
Pepper

1 sheet puff pastry

1. Heat the butter and oil in a pan and cook the onions until caramelised. Add balsamic vinegar, sugar and salt and pepper and cook until sticky. Set aside.

2. In the same pan (Don’t clean it in between any of these steps), heat the butter and oil and add the sliced zucchini. cook until softened and browned. Add crack and turn off the heat. Set the zucchini aside.

3. In the same pan, heat the sugar, butter, thyme, balsamic vinegar and pepper, stirring, until the mix becomes thickened. Make sure that when you’re stirring it, you collect any bits leftover from the onion and zucchini cooling. It’s flavour city!

4. Pour this liquid in to a ceramic quiche pan.

5. Using your artistic skills, lay out the zucchini slices and then top with the caramelised onions. Finally, place the puff pastry on top, trim and edges and tuck it inside the pan around the veggies.

6. Bake in an oven at 200C until the top is browned and cooked.

7. Place a board or a plate over the tarte tatin and flip it so the pastry is on the bottom and the zucchini is on show.

8. This is good eaten hot, room temp or straight from the fridge.

approximately 20 grape leaves
20 vegan prawns – I used Lamyong brand from my asian grocer
oil
1/2 red onion, finely diced
1.5 red chillies, finely diced. Go the whole 2 if you like it hot.
15g ginger, minced
3 cloves garlic, minced
200g pineapple, chopped in to small squares about 1/2cm
60ml lime or lemon juice
salt and pepper
5 tablespoons chopped peanuts, toasted

1. Heat 1 tablespoon of oil in a pan. Add red onion, chilli ginger and garlic and cook over medium heat for about two minutes, constantly stirring the pan so the garlic doesn’t burn. Add the pineapple and some pepper to taste and cook for about 5 minutes. Set aside to cool. Add the lemon or lime juice and keep in fridge until you are ready to serve.

2. Rinse the vine leaves in water for about 5 minutes. This will help them separate. Gently separate the vine leaves (they will tear easily) and hang over a wire rack to dry out a bit. This is important as we are going to fry them and don’t want them to be very wet as they will sputter in the hot pan.

3. If you haven’t already toasted the peanuts, heat them in a dry pan over medium heat. Keep an eye On them and move them around the pan regularly. Turn the heat off as soon as they start to brown and give the pan a couple more shakes as the residual heat might still burn them.

4. To serve- heat about a teaspoon of oil in a non stick pan. Once hot, add the vine leaves in one layer. You will need to do this in batches. Turn to cook on the other side. You’re aiming for some bits to crisp up a bit. Remove and place on serving platter. Continue with remaining grape leaves.

5. In the same pan, fry the prawns turning once brown on one side to cook the other. Place one prawn on top of each grape leaf.

6. Spoon over each prawn about a teaspoon and a half of the pineapple salsa and generously sprinkle the toasted peanuts on top.

Notes:
When cooking the pineapple salsa, you don’t need to cook the onion and garlic through. In fact, you don’t want to do this. We’re just taking the edge off them with a little cooking and then the whole thing will mellow and taste perfect after it’s been marinading in the lemon or lime juice. Citrus cooks food so it will take any residual sting out of the strong flavours and leave you with a spicy fresh…mmmmm you’ll like it 🙂

Frying the grape leaves: you will have some fried sections of the leaves when you fry them and some not. This is perfect. You don’t want the leaf to be too crispy as you will be using it as your edible plate so it needs to me mailable but the few crispy bits will bring out the saltiness of the grape leaves and add a yummy seasoning to your dish.

DONUTS
1 cup whole meal flour
1/2 cup white sugar
1 teaspoon baking powder
pinch of salt
1/2 cup plus 2 tablespoons non-dairy milk
2 tablespoons melted vegan butter
1 teaspoon vanilla extract

ICING
1 cup icing sugar
1 tablespoon lemon zest
3 tablespoons lemon juice

1. Preheat oven to 170 Celsius and spray a donut pan or mold with non-stick spray.

2. In a bowl combine flour, sugar, baking powder and salt. Mix until combined evenly.

3. Add the milk, melted butter and vanilla extract and whisk until incorporated.

4. Spoon the batter in to your mold and bake in oven for approximately 10 minutes. Remove from the oven and let cool before unmolding

5. In a bowl combine icing sugar, lemon zest and lemon juice.

6. Dip each of the donuts in to the icing and sit on a tray to set.