Chicken liver pâté

Chicken livers are cheap and this recipe is quick and delicious!


225 grams chicken livers, well-trimmed

1/2 small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf

1/4 teaspoon thyme leaves

Sea salt flakes

1/2 cup water

170 grams unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground pepper

Toasted bread, for serving


In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,

thyme and 1/2 teaspoon of … Read more »


by Linda sang

This is delicious with the corn fritters and uses more corn!

Put all ingredients into a food processor. Then process quickly to keep some texture. 

1 ripe avocado
Kernels from 1 cob of corn
2 garlic cloves, mashed
¼ cup of finely chopped onion
½ a small tomato, squeeze the seeds out and chopped
Fresh coriander leaves and stalks as much as you like, chopped roughly
Juice of 1 lime
1 tbsp or a bit more to taste of sweet chilli sauce
Salt and pepper

Avocado salsa

Conbributed by Deb Worgan

1 large, ripe avocado
1 ½ tomatoes
2 tbsn coriander
2 tbsn lemon or lime juice
2 tbsn red onion, chopped
1 dash Tabasco sauce

1. Combine all ingredients.
2. Mash and toss gently with a fork.
3. Cover and refrigerate. 

Creamy Mushroom Dip

Contributed by Deb Worgan

4 tbsn unsalted butter
6 tbsn flour
2 c vegetable or chicken stock,
½ kg button mushrooms, chopped
1 c sour cream
Salt and pepper

1. Melt butter in a small saucepan over medium heat.
2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes.
3. Remove from the heat.
4. Place mushrooms in a large … Read more »

Basil & cashew dip

Contributed by Deb Worgan

50g parmesan cheese, grated
1 garlic clove, crushed
40g fresh basil leaves, washed
20g fresh parsley leaves, washed
160g raw cashew nuts
1 tbsn white wine vinegar, to taste
60g olive oil

1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped.
2. Gradually add oil.
3. Process until well combined.
4. Cover and refrigerate. 


Contributed by Deb Worgan

1 x 400g can of chickpeas (reserve liquid and some chickpeas)
2 tbsn tahini
1 garlic clove, crushed
½ tsp salt
2 tbsn lemon juice
1 tsp cumin
1 tbsn olive oil
Paprika, coriander or parsley chopped to sprinkle.

1. Rinse the chickpeas in cold water and tip into a food processor.
2. Add the tahini, garlic, salt, lemon juice, cumin and enough … Read more »