Cheesy Pumpkin and Coriander Dip

Ingredients:
1/2 small pumpkin
1 tsp butter
1/3 cup of milk (a little more may be needed depending on the size of the pumpkin)
1/4 cup of grated parmesan cheese
Salt (to taste)
Pepper
1/2 clove of crushed, finely chopped garlic.
2 tbsp fresh chopped coriander

Method
1. Remove skin and seeds from the pumpkin.
2. Chop into 1 inch cubes
3. Boil pumpkin until soft.
4. Drain well and transfer to a large boil.
5. Add butter, milk, parmesan, salt, pepper, coriander, and garlic.
6. Mash all ingredients together until smooth and creamy.
7. Refrigerate before serving.
8. Serve as a dip, spread in sandwiches or as an accompaniment to veggie burgers.

Nutty Lentil Burgers Ingredients: 1 cup short grain (whole grain) cooked rice 1 1/2 cup of cooked lentils (thoroughly drained) 1/2 cup grated carrot 1 1/2 cup bread crumbs 1/2 cup peanut butter 2 tbsp soy sauce 1 tsp sesame oil 2 tsp dried basil 2 tsp dried oregano 1 tsp 1/2 cup fresh chopped parsley 1 tsp sweet paprika

Method 1. Combine all ingredients in a large bowl – knead well. 2. Divide mixture into 8 portions and shape into round, flat (2 inch) patties. 3. Arrange patties on an oiled baking sheet and place in oven heated to 200 degrees celsius. 4. Bake until patties dry out and slightly darken (about 10 minutes) 5. Burgers can now be refrigerated or frozen until needed. 6. Pan fry patties in butter or oil until hot. 7. Serve in burger buns or foccacia with salad and assorted dips

Baked Lemon Cheesecake Ingredients (crust): 250g butter 3 tbsp brown sugar 1 cup corn flour (corn starch) 1 and half cups of plain flour 1 tbsp vanilla essence. Method: 1. Cream butter and sugar until creamy. 2. Stir in sifted flours and vanilla. 3. Line a spring form pan with mixture. 4. Bake for 20 minutes at 180?. 5. Part way through baking, knock down crust and reshape it. Continue baking.

Ingredients (filling):
500g softened cream cheese
3/4 cup castor sugar
3 eggs
Juice and rind of 1 large lemon
300ml of cream.

Method:
1. Beat cream cheese and sugar together.
2. Add eggs one at a time along with lemon juice and rind.
3. Beat until no lumps remain.
4. Stir in cream.
5. Pour filling into baked crust and bake at 180? for 40 minutes.
6. When cool refrigerate.
Decorate with whipped cream and grated nutmeg.