Pear Paste : Peel, core and chop pears until you have 1.2 kilos. Peel core and chop 2 apples ( this adds extra pectin) Gently cook until tender with good pinch allspice and cinnamon, juice of 3 large lemons and 1/3 cup water with lid on. When soft puree with stick blender. Remove lid and rapidly boil with 500 g sugar and 1 pkt Jamsetta, stirring occasionally until reduced by half. Stir continuously until mixture darkens and thickens.
Eggplant Tahini Salad Dressing : Gently fry 1 medium eggplant. Purée with 1 heaped tablespoon tahini (40g) juice 3 limes and 1 dessert spoon apple cider vinegar, salt and pepper. If you use lemons omit apple cider vinegar. I also added a tsp minced garlic. Add approx 1/3 cup water to thin mixture.
Melt in the mouth Meatballs with Zucchini Noodles 500g lean minced steak, one egg. Mix well. In blender 2 slices bread with handful of basil & parsley. Mix with mince, roll into meatballs. Simmer in 1 jar tomato purée and 1 jar bolognaise sauce in large pot with lid, for 20 mins. Season with salt and pepper. Serve on zoodles with grated cheese. Zoodles: stir fry zucchini noodles with 1 tsp garlic until al dente
Blackbean Pumpkin Slice Purée 2 cups steamed pumpkin with 3 eggs, one 400g tin rinsed blackbeans, 3/4 cup brown sugar, 1tsp each baking powder & vanilla essence, 1 tbsp raw cacao powder. Add 1 cup desiccated coconut. Pour in lined baking tray, bake 45 mins 175C.