Broccoli and Pine-Nut Soup 1 onion, diced 1tbs oil 3 cups broccoli 3 cups chicken or vegetable stock ¼ cup pine-nuts Fry onion in a large pan with oil on medium heat until slightly browned. Add broccoli and stock and simmer for 10-15minutes or until broccoli has softened. Cool slightly. Place in a food processor or use an electric blender to form a smooth texture. Heat to serve.
Lemon Meringue Pie Lemon Filling 1 cup lemon juice 5tsp finely grated lemon rind (approximately 4 lemons) 1/2 cup maple syrup 1/2 cup coconut milk 4tbs arrow root 5 egg yolks Meringue 5 egg whites 2tbs maple syrup Preheat a fan-forced oven to 160 o Celsius/325 o Fahrenheit. Place lemon juice, lemon rind and maple syrup in a medium size pan on low heat. In a small bowl, combine coconut milk and arrow root powder. Add to lemon juice mixture, stirring consistently until simmering. Beat egg yolks together in a small bowl then add to simmering lemon mixture, stir constantly for 3-4 minutes, or until mixture has thickened. Pour into a pie dish. To make the meringue, beat the egg whites and maple syrup in a medium size mixing bowl until stiff peaks form. Spoon the meringue on top of the lemon filling then place into oven and bake for 8-10 minutes, or until lightly browned. Cool before serving.
Sweet Potato, Bacon and Egg Salad 2/3 cup diced sweet potato 2 eggs 2 rashes of bacon, diced using meat only 1tbs oil 4tbs dill, finely chopped 2tbs mayonnaise 2tbs lemon juice Boil eggs in water for 4 6minutes. Peel and dice eggs. Boil sweet potato for 4 5minutes or until cooked through. Place a frying pan on medium high heat, add olive oil and bacon and fry until browned and slightly crunchy. In a small bowl, combine dill, mayonnaise and lemon juice. Place eggs, sweet potato, bacon and mayonnaise sauce into a medium size serving bowl. Combine well. Serve
Broccoli, Bacon and Cashew Salad 1 broccoli, cut into florets and stalk diced 3 rashes of bacon, fat removed, diced ½ cup toasted cashews 1tbs oil Boil broccoli in water on high heat for 5 7minutes or until tender and cooked through. Remove water and place broccoli in a large serving bowl. Cook bacon in a frying pan for 4 5minutes or until crispy. Remove bacon from pan and place into serving bowl along with broccoli and cashews. Combine well. Serve.
Roasted Carrots and Onion with Honey Balsamic Dressing 2 bunches baby carrots, ends cut off 10 small white onions, peeled, cut in half 2tbs olive oil 3tbs balsamic vinegar 2tbs honey Preheat a fan-forced oven to 180 o Celsius/350 o Fahrenheit. Line a baking tray with baking paper, spread carrots and onions on tray. In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over vegetables and toss to coat. Place in oven and bake for 30 40minutes or until vegetables are tender and golden. Serve.
Meatballs with Crunchy Sweet Potato Chips 250g mince 1tsp salt 1 / 3 cup almond meal 3 cups baby spinach 1tsp dijon mustard (optional) 25g tomato paste 2tbs sage 1 sweet potato, medium Olive oil Preheat a fan-forced oven to 180 o Celsius/350 o Fahrenheit. Place spinach in a bowl and cover with boiling water, leave for 2 minutes before draining as much liquid as possible from the spinach. Chop well. Place spinach in a bowl along with mince, salt, almond meal, mustard, tomato paste and sage. Combine well. Roll into 2.5cm size balls and place on an oven proof baking tray lined with baking paper. Bake in the oven for 10-15 minutes, or until browned and cooked through. Meanwhile, heat enough oil in a frying pan for deep frying. Peel sweet potato then slice into ribbons using a vegetable peeler. Place a small handful of sweet potato ribbons in frying pan and fry for 2-3 minutes, or until slightly browned. Remove from frying pan and place on a plate lined with paper towel to drain. Repeat with remaining sweet potato. To serve, place sweet potato ribbons on a plate and top with meatballs.
Roast Pumpkin & Red Onion with Rosemary ½ butternut pumpkin, seeded and sliced 4 red onions, peeled and sliced 4tbs rosemary leaves, chopped 4tbs olive oil Preheat a fan-forced oven to 180 o Celsius/350 o Fahrenheit. Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the baking tray and coat with olive oil. Place tray in the oven and bake for 15-20minutes or until pumpkin has cooked and onions have browned. Serve.
Egg and Capsicum Salad 2 boiled eggs, diced 2 bacon eyes, diced 1tbs oil ½ green capsicum, diced ¼ cup parsley, chopped 1tbs mayonnaise 1 cup mixed salad leaves Place oil and bacon in a frying pan on medium heat and cook until bacon has started to crisp. Remove excess oil and place bacon into a mixing bowl along with boiled eggs, capsicum, parsley and mayonnaise. Combine well. To serve, place salad leaves on a plate and top with egg and capsicum mixture.
Pumpkin and Chicken Curry 2 chicken breasts, sliced 5 cups pumpkin, diced 2tbs olive oil 1 onion, diced 2 garlic cloves, finely chopped 2tbs ground ginger 1tbs ground turmeric 2tbs ground coriander 2tbs ground cumin 1 ½ cups vegetable stock 1 bunch fresh coriander, chopped Salt Fry onion and garlic in a large pan with oil on medium heat for 2minutes. Add chicken and cook stirring constantly for 10minutes or until chicken has turned white. Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1minute. Add stock and leave to simmer on low heat for 15minutes. Add chopped coriander, cover pan and cook for a further 2minutes. Season with salt to taste. Cool slightly before serving.
Chicken and Egg Salad with Almond Satay Sauce Salad 2 eggs, boiled, cut into quarters 1 chicken breast, steamed and shredded 2 cups rocket leaves 1 carrot, diced ½ green capsicum, diced Almond sauce 1 small white onion, grated 2 garlic cloves, crushed 1tbs oil ¼ cup almond butter ¼ cup coconut cream 1tbs soy sauce (optional) Chilli flakes To make the almond sauce by placing the oil into a fry pan. Fry onion and garlic on low heat for 5 minutes or until slightly browned. Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil. Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well. To serve, place rocket salad on a plate with egg quarters and spoon almond sauce on top.
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