The Mad Scientist's Yummy Yellow Curry

This is a winter warmer filled with yummy orange vegetables, tofu and fish. You will need a slow cooker and a food processor (to chop/slice the vegetables), but of course preparation can also be done entirely by hand.

Ingredients:
500g tofu
Two fish fillets
1kg sweet potato
500g carrots
1 cup red lentils, soaked
1 large onion
Packet of curry sauce
Wet chopped ginger, chilli, garlic and coriander (approx. 1 teaspoon of each or to taste)
1/2 cup shredded coconut
1 can of soy milk (or substitute)

Method:
Peel and quarter the onion and chop in the food processor. Peel the sweet potato and the carrots and finely slice these using the food processor. Chop the tofu and the fish into small cubes, approx. 1cm squared.

Combine all the spices with the curry sauce and the chopped onion and mix well.

Next combine the spice mix with the tofu and fish and mix well.

Add the lentils, sweet potato and carrots in batches and combine well each time until all the ingredients have been added.

Combine the shredded coconut with the soy milk, pour over the ingredients in the slow cooker and mix through.

Cook on the 'automatic' program stirring regularly until the ingredients have reduced and the sauce thickened to your satisfaction. Serve with freshly cooked white rice. (This can also be served as a side dish to a meat-based curry.)

The Mad Scientist's Instant Omelette

This is a quick and easy breakfast or lunch option.

All it requires is half a bread muffin (or a piece of bread) as a base, one egg, some milk, some shredded cheese (I used parmesan), some black pepper and a can of tuna.

Mix together the wet ingredients until combined and aerated and place in a microwave-safe dish. Cook until firm according to your timing and setting preferences.

Heap the cooked omelette onto the the toasted (or untoasted) muffin/bread and enjoy!

The Mad Scientist's Gorgeous Guacamole

Being wintertime "Down Under", who doesn't love a hot and spicy 'melt in your mouth' guacamole, served with corn chips or as part of a nachos? Also works brilliantly as a spread in sandwiches, for instance with ham and cheese.

You will need a food processor for this one. Standard Mad Scientist advice is to be careful with sharp objects and turn the processor off at the power point when putting things in or taking them out. Also handle sharp edges carefully when washing up.

Ingredients:
Four large ripe avocadoes
One large onion
A can of diced tomatoes (around 400g). (Spicy Peri Peri tomatoes were used on this occasion.)
Jars of wet diced chilli, garlic and coriander. Approximately a heaped teaspoon of each ingredient.
Around a teaspoon of dry cayenne pepper.
A sprinkling of (preferably freshly ground) black pepper.
1-2 tablespoons of lime juice (season to taste).

Method:
Quickly chop the onion in the food processor. Add the tomatoes and the spices and blend until a homogenous paste is achieved. Add the flesh of the avocadoes. Blend together and adjust seasoning to your preference. In my case, I added a little extra chilli, coriander and lime juice.

The final colour was more gold than green, but the taste was quite delicious with a 'kick' to it!

Like curries, the flavour will improve with age, and any mixture which will not be used promptly can be frozen for future usage (in an airtight container).