Tapenade

Intro

Another gorgeous recipe from my friend Kate, just perfect as part of an anti-pasto platter .... have I said before how my favourite way of entertaining is over wine or gin and nibbly things around a picnic table? You can half the recipe if the bowl of your food processor is small but I have to do it in these quantities to get it whizzing around properly. 

Recipe

Blend together in a food processor:

• 3 cups stoned black olives
• 3-4 cloves garlic
• 2/3rds cup pine nuts
• 450g anchovies
• 1 fresh red chilli
• 1 cup parsley
• 1 cup olive oil

Store in fridge - keeps for up to a week. Caution: this is very yummy but eating too much of it in one setting might do funny things to your tummy.

Kate's Muesli

Intro

This recipe was given to me by my friend Kate but she knows it as Renske's Muesli after the friend who gave it to her. I've known Kate since the mid 1980s so I've been making this off and on for the last 25 years. This is for Liam - who loves it as much as I do and has clicked that muesli for breakfast sets him up with enough energy for the day. Its well worth buying organic whole grain oats - you really can taste the difference. Take the recipe as a guide or base to start from. Mine is always different; I often add pumpkin seeds and use whatever dried fruit takes my fancy. Cranberries and craisins are really nice. 

Recipe

Mix together

• 6 cups rolled oats
• 2 cups bran
• 1 cup wheat germ
• 1 cup coconut
• 1 cup sunflower seeds
• 1 cup nuts: almonds, hazelnuts etc

Melt together

• half cup oil
• half cup honey

Mix together then roast for about 20 minutes turning frequently to avoid burning. Once its cooled down a bit add

• 1 cup of chopped dried apricots
• 1 cup dried bananas.

Once cold, store in an airtight container.