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- Beetroot, citrus & goat’s cheese salad
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... beans Balsamic vinegar Method Peel the beetroot and cut in half. Place into a saucepan of boiling water and cook until soft. Remove the beetroot from the water and set aside to cool. Once cooled, cut into ...
- Chicken and roast pumpkin salad
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... cup pumpkin lemon pepper Cut the pumpkin into small pieces and place on a baking tray lined with baking paper. Clean the baby beetroots and also place onto the baking tray. Spray a little oil over ...
- Oven-baked pears
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... tsp ground cinnamon Method To make the syrup, place all ingredients into a saucepan on a low heat and set aside. ... Place some foil or baking paper on a baking tray. Place the prepared pear halves core side up on the tray. Combine the chopped ...
- Banana and walnut bread
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... bake for 50 minutes or until a skewer inserted into the loaf comes out clean. Remove from oven and turn out onto a cooling ...
- Fig and fruit bread fancy
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... of honey (optional) Ingredients Toast the two slices of fruit bread. Once the fruit toast is ready, spread the ricotta cheese evenly. Cut the figs into quarters and place on top of ...
- Lemon & honey cupcakes with cream cheese icing
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... cheese Method Preheat oven to 160˚C. Place the butter, sugar and vanilla essence in a mixing bowl and beat with an electric mixer until light and creamy. Gradually add the egg and beat well. Sift the flour and baking powder together over the ...
- Japanese udon noodle soup
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... tbs spring onion, finely sliced Method Warm the stock in a saucepan over a medium heat. Add the mushrooms and cook for five ... Browse more healthy soup ideas . (15 minute, Dinner, Easy, Japanese, Lunch, Quick Meals, Vegetables, Recipes) ...
- Watermelon & goat’s cheese salad
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... 1 tbs balsamic vinegar Method Cut the beans into long, thin slices. Place into a saucepan of boiling water and ... minutes. Place in a bowl of iced water to refresh and stop the cooking process, then drain the water. Add the cheese, watermelon, ...
- Pesto fettuccine
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... pepper for seasoning Method Cut a slit at the base of each chestnut, then place on a baking tray in a pre-heated oven for about 10 minutes at 180°C. Remove from the oven and allow to cool. Remove the shell carefully and chop finely. To ... pesto mixture and semi-sundried tomatoes and serve. (Dinner, Lunch, Pasta, Vegetables, Vegetarian) ...
- Seared swordfish steaks
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... steaks on a warm summer's day. Serve with a zucchini and quinoa salad. Share: Facebook Twitter ... tamari and sesame oil and blend well. *Dashi powder is the base for Japanese stock and is available from Asian grocers. Browse ...
... beans
Balsamic vinegar
Method
Peel the beetroot and cut in half. Place into
... cup pumpkin
lemon
pepper
Cut the pumpkin into small pieces and place on a b
... tsp ground cinnamon
Method
To make the syrup, place all ingredients into a saucepa
... bake for 50 minutes or until a skewer inserted into the loaf comes out clean. Remove from ove
... of honey (optional)
Ingredients
Toast the two slices of fruit bread. Once t
... cheese
Method
Preheat oven to 160˚C. Place the butter, sugar and vanilla essence i
... tbs spring onion, finely sliced
Method
Warm the stock in a saucepan over a medium he
...
1 tbs balsamic vinegar
Method
Cut the beans into long, thin slices. Place in
... pepper for seasoning
Method
Cut a slit at the base of each chestnut, then place on
... steaks on a warm summer's day. Serve with a zucchini and quinoa salad.
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