Recipes - All Recipes

(Most recently added recipes display first.)

Lamb & Pinenut Rolls


  • ¼ cup toasted pinenuts
  • 2 tbs. extra virgin olive oil
  • 250g minced lamb
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • ½ teas. Sea salt
  • ¼ teas. EACH ground black pepper, cumin powder & allspice powder
  • ¼ cup pinenuts
  • 1 dessertspoon of mint, finely chopped
  • Pastry – 12 sheets filo or puff pastry
  • Canola oil for brushing pastry

Serves – 30 pieces


  • Preheat oven at 200 degrees
  • Add oil to a large casserole and heat
  • Add onions, garlic, salt and spices. Cook until onions are soft and then add meat. Stirring gently until meat is light brown.
  • Add pinenuts and mint. Combine well.
  • Cut pastry into 20cm/6” x 10cm/3” rectangles. Roll meat into thin cigar shapes 10cm/3” long and thick as your index finger.
  • Place rolled meat in centre of pastry and roll pastry and at the same time tuck in sides to enclose meat to form a cigar.
  • Place pastries in rows on baking paper on baking tray and lightly brush with oil. Cook for 15 minutes or until golden brown.

Tasty TipServe with yoghurt dip


Orange & Almond Cake


  • 2 large oranges
  • 6 medium eggs
  • 250g/ground almonds
  • 250g. castor sugar
  • 1 teas. Baking powder
  • 1 tbs. grated orange rind
  • 1 tbl. Orange blossom water
  • Butter and flour for cake tin preparation

Serves 12


  • Wash and boil the oranges with the peel on in a heavy based saucepan in 5cm/2” water with lid on for 2 hours or in a small pressure cooker for 30 minutes.
  • When cooked, cool oranges.
  • Preheat Oven to 190 degrees.
  • Halve oranges, cut in 1/4s and remove pips. Place fruit in blender and whizz.
  • Beat eggs separately in a large bowl; add oranges with all other ingredients.
  • Mix thoroughly.
  • Lightly butter and flour cake tin. Pour cake mixtures into tin and bake in the oven for 1 hour.
  • Test with cake skewer and if the mixture is still a bit too moist continue baking for an extra 10 minutes or so.
  • Cool cake completely before inverting from the container onto a serving platter

Tasty TipThis cake is beautiful on its own but if you want to give it a special presentation, try this idea. When the cake is cool pour over the top a simple lemon glaze allowing it to drip down the sides and top with toasted almond slivers.

Lemon Glaze – 2 cups castor sugar; 1/3 cup fresh lemon juice. In a saucepan, heat ingredients until the mixture become thickened. Pour on to cake immediately.

Healthy HintServe this delicious cake with a big dollop of honey yoghurt.

Tropical Fruit Cake


  • 2 cups self-raising flour
  • 1 teasp baking powder
  • 1, 225g can pineapple pieces including liquid
  • 1 cup mashed ripe bananas
  • 1/3 cup orange juice
  • ½ cup butter
  • ½ cup caster sugar
  • 2 eggs
  • 1 cup chopped macadamia nuts
  • Garnish, slices fresh mango


  • Preheat oven to 180 degrees
  • Sift flour and baking powder into a mixing bowl.
  • Combine pineapple, bananas and orange juice
  • Cream butter and sugar in a large bowl until light and fluffy.
  • Add eggs one at a time beating well.
  • Add flour alternately with fruit mixture, blending well.
  • Stir through nuts then pour batter into a greased metal cake ring.
  • Bake for 30 minutes, or until a skewer comes out cleanly
  • Allow cake cool, invert onto a serving plate and garnish with sliced mango.
  • Serve with yoghurt.

Japanese Prawn And Scallop Stir Fry


  • 1 bunch broccolini
  • 1 tablespoon canola oil
  • 1.2 teaspoon sesame oil
  • 2.5cm/1″ fresh ginger, peeled and finely sliced
  • 500g/1 lb. raw shelled prawns
  • 8 scallops, cut into 3 sliced
  • 500ml /2 cups low salt vegetables stock
  • 1 pinch of sea salt
  • 1 dessertspoon Miso paste
  • 2 teaspoons low salt soy sauce
  • 1 packet soba noodles

Serves 4


  • Blanch broccolini in lightly salt boiling water for 3 minutes, drain and chop into 5cm/2” pieces
  • Heat canola oil in a wok and add prawns, scallops and ginger. Cook over high heat for 2 minutes. Add sesame oil and coat ingredients by gently stirring.
  • Blend hot stock with miso paste. Add soy sauce and gently incorporate ingredients.
  • Stir in broccolini.
  • Serve on a bed of soba noodles.


Add lightly steamed snow peas and shaved carrot to give the dish added texture and colour. Tamari sauce is a delicious alternative to soy sauce. It can be found in the Asian section of your supermarket.

Healthy Hint – Broccolini is a good source of folate, which is excellent for digestion and very low in saturated fat.

Poached Pears In Honey Syrup


  • 60ml/4 tablespoons Manuka honey
  • juice of 1 large lemon
  • 375 ml/1-1/2 cups water
  • 6 saffron threads
  • 2 cinnamon sticks
  • 2 cloves
  • 6 firm brown pears

Serves 6


  • Heat honey and lemon juice in a heavy deep pan
  • Stir over a low heat until honey has dissolved
  • Add water, saffron, cinnamon stocks, and cloves. Bring mixture to boil, reduce and simmer for 5 minutes
  • Peel pears with stalks attached and level the bases by cutting so that the pears stand up by themselves
  • Add pears to the liquid in pan and simmer with lid on for 20 minutes or until the fruit is tender.
  • The dish is delicious served warm or cold.


Add some fresh raspberries when serving. The tart taste of the berries is a marvelous counterbalance to the sweetness of the honey.

Healthy Hints – serve with Greek yoghurt to add good bacterial cultures to strengthen the immune system. Manuka honey has anti-bacterial benefits.