Recipes - Snacks & Light Meals

(Most recently added recipes display first.)

Creamy Cauliflower Chowder


  • 1 leek, chopped
  • ½ cauliflower cut into florets
  • 1 teaspoon fresh oregano chopped
  • Pinch of cayenne pepper
  • ½ cup quick cooking oats
  • 3 cups chicken stock
  • ½ cup crème fraiche
  • Salt & pepper to taste


  • 1 tablespoon fresh chives, chopped

Makes 4 cups


Place chopped leeks in the base of a 2 litre ovenable glass jug and microwave cook on HIGH (100%) for 1 ½ minutes.
Stir in cauliflower, oregano, cayenne, oats and chicken stock. Cover container and cook on HIGH (100%) for 15 minutes, stirring several times.
Uncover, cool slightly then using a hand blender, puree until very smooth.
Season to taste, stir in crème fraiche and reheat on HIGH (100%) for 2 minutes.
Serve hot, garnished with chives.


Walnut Dip


  • 250g Australian walnuts, roughly chopped
  • 4 hard boiled eggs, chopped
  • 440g can green beans, drained
  • 1 red onion, grated
  • 1-2 tblsp butter melted,
  • salt and pepper to taste

Serves 3-4


  • Place all the ingredients in a mixing bowl and toss together well
  • Spoon into a blender and puree
  • Transfer into a serving bowl
  • Chill before serving in an Iceberg lettuce cup with pita chips

The onion may be gently sautéed prior to blending

Summer Tomato Frittata Squares *


  • 4 vine ripened tomatoes, sliced thickly
  • 6 large free range eggs
  • 250 g ricotta cheese
  • 1/4 cup flat leaf parsley, finely chopped
  • 100 g prosciutto, diced
  • 10 small mozzarella balls
  • seasoning to taste
  • Fresh basil leaves for garnishing

Omit tomato slices, use 4 large zucchini, cut into thin diagonal slices.
Replace prosciutto for diced ham, pan-fried salami or bacon
Omit mozzarella balls, use cubes of tasty cheddar cheese


  • Preheat the oven to 170 c
  • Line a 30 x 15 c.m baking tray with baking paper sprayed with oil and place a layer of tomatoes on the base of the tray, reserving several slices for garnishing.
  • Whisk together eggs, ricotta, parsley and prosciutto until well combined.
  • Pour mixture over the tomato slices/
  • Place the mozzarella balls into the mixture.
  • Season to taste and top with tomato slices.
  • Bake for 30 – 35 minutes until frittata is firm and golden.
  • Garnish with basil leaves and serve warm or cold as a delicious meal, snack or appetizer.

If serving in small squares allow to cool completely prior to cutting. The frittata is less fragile when cold

Boule de Fromage


  • 250g Jindi Blue Cheese
  • 250g light cream cheese
  • 2 sticks finely chopped celery
  • 2 tablespoon finely chopped celery leaves
  • 1 tablespoon chopped chives
  • half cup green capsicum, chopped finely
  • 1 tablespoon Worcestershire sauce
  • Chopped walnuts for garnishing

Serves 8-10


  • Place all ingredients except the nuts, in a large Pyrex jug and soften in the microwave over by zapping on Medium (50%) for 2 – 3 minutes.
  • Mix well and form into a ball.
  • Roll in crushed nuts and then cover prepared ball with foil.
  • Refrigerate until firm.
  • Serve surrounded with a selection of mixed dry biscuits and boutique beers.

Holiday Pizza


  • 1 large wholemeal pita bread
  • 2 tablespoons tomato paste or pizza sauce
  • 2 large mushrooms sliced
  • 4 spring onions thinly sliced
  • 8 thin slices salami
  • ¾ cup grated mozzarella cheese
  • ½ cup red pepper cut into strips


  • Place pita bread on paper towel and cook on High (100%) for 2 minutes.
  • Cool and spread with tomato paste.
  • Arrange mushrooms, onions and salami over paste.
  • Top with cheese & garnish with red pepper.
  • Elevate pizza on a roasting rack and cook on High (100%) for 3 minutes to heat through.
  • Cut into wedges and serve with a crisp green salad.