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Dips, Condiments & Snacks

Herb and Lime Marinade

This marinade is simple to make and delicious on vegetables, meat or seafood.


zest and juice of 5 limes

1 tablespoon of chopped herbs (rosemary used)

1/2 cup of olive oil

3 cloves of minced garlic

1/2 teaspoon salt and a pinch of ground pepper

Combine all the ingredients in a small plastic container, cover and keep in the cupboard or fridge until needed. Should keep for 1 month.

Serving Suggestion

Add 1 tablespoon of marinade to vegetables the night before roasting and brighten up your vegetable meals!

Preserved Limes

Preserved limes or lemons are a versatile condiment to have in your pantry and they are very easy to prepare. I have organic limes so this recipe uses limes however you can use lemons if you wish.


3 limes sliced

50gms salt (Himalayan pink salt used)

150ml white vinegar

2 bay leaves (you can use 2 sprigs of herbs of your choice rosemary, oregano or thyme recommended as they pair well with limes or lemons)

1 dessertspoon of olive oil

Place the salt in the bottom of a sterilised glass jar (wash the jar and dry upside down. Then place in a warm oven for 5 minutes)

Arrange the limes and bay leaves and then top with the vinegar to just under 1cm from the top of the jar.

Add the olive oil on the top to preserve the contents further. Seal with the lid and shake the jar gently to help dissolve the salt a little.

Keep in the cupboard shaking the jar gently twice a week. 

The limes should be ready to use in 3 weeks.

Serving Suggestion

Chop a few slices and add to any curry or savoury dish including bread mixes and savoury muffins for additional citrusy flavour!

Top the jar up with vinegar and top with olive oil to keep the contents from spoiling. 

If stored correctly it should keep for 2 months once opened.

Roast Pumpkin


1 Butternut pumpkin cut into 1 inch pieces (I use organic, home-grown pumpkins so the skins are soft. The pumpkin can be peeled.)

1 tablespoon olive oil

1 teaspoon chilli flakes

1 teaspoon fresh rosemary chopped

2 teaspoons soy sauce

Preheat the oven to 180 degrees Celsius.

Combine all the ingredients in a large mixing bowl.  Toss well so that the pumpkin is well coated.

Line a baking tray with aluminium foil. Spread the ingredients evenly on the tray.

Bake until the pumpkin is soft and light brown.

Serve hot or cold. It's delicious!

Serves 8



1x 400gram can of cooked chickpeas

125gms tahini (ground sesame seeds)

Juice of 1 lemon

2 cloves smoked garlic (regular garlic is ok too)

Blend all ingredients until it forms a thick paste. Done!

Serving suggestions include: with hot toast, pita bread or with a crudité of fresh vegetables (carrot and celery sticks are good)

This will keep for 1 week in a sealed plastic container in the fridge, provided you use clean spoons each time to use the required amount of hummus.

Kale Chips - A delicious snack!


A 1/4 bunch of chopped kale leaves

spray canola oil

salt (optional)

Preheat the oven to 180 degrees Celsius.

Spray a baking tray with canola oil.

It is easier to cut the kale with scissors directly onto the tray. 

Spray the kale with some canola oil. 

Sprinkle on salt and turn the kale and spray more oil and sprinkle more salt.

Lower the oven heat to 160 degrees Celsius.

Bake for 5 minutes and watch the kale carefully as it cooks quickly. 

Check the chips regularly. The chips should be crisp and still green or may start to change colour.

Remove any crisp kale into a serving bowl.

Turn the remaining kale and cook until crisp (about another 5 minutes).

Remove the chips as soon as they are crisp.

Serve hot or cold in a serving bowl.