Recipes - Snacks & Light Meals

(Most recently added recipes display first.)

Simple Salad Nicoise *

Ingredients

  • Lettuce cups
  • 1 x 200g can tuna
  • 8 cherry tomatoes halved
  • spring onions
  • 4 Sticks celery diagonally sliced.
  • 8 anchovies
  • 4 hard boiled eggs
  • 12 black & green olives
  • French dressing


Replace tuna with red or pink salmon.
Replace celery with 2 diagonally sliced small Lebanese cucumbers.
Replace lettuce cups with 2-3 large handfuls rinsed rocket or mixed lettuce.
Toss salad together garnishing with olives.

Preparation:

  • Break a lettuce into 4 cups.
  • Arrange a portion of tuna with hard boiled eggs cut in half in each cup.
  • Scatter with cherry tomatoes, spring onions and celery.
  • Top with anchovies and garnish with olives.
  • Serve with French Dressing and crusty bread.

Baked Ricotta with Roast Capsicum

Ingredients

  • 200g low fat ricotta cheese
  • 2 tbs fresh and finely grated parmesan cheese
  • 1 egg, lightly beaten
  • Pepper to taste
  • 2 tsp fresh sage, chopped
  • 1 medium red capsicum, cored, with seeds discarded
  • Mesclun
  • Black olives
  • Sliced salami for serving

Serves 4

Preparation

  • Combine cheeses egg and pepper in a bowl until well blended.
  • Pour into a 12 cm round microwave safe container, sprinkle with half the sage, cover and place off the centre of the turntable.
  • Cook for 2½ minutes on Medium (50%) then move container to the opposite side of the turntable.
  • Cook on Medium (50%) a further 2½ minutes.
  • Remove and stand whilst cooking the capsicum.
  • Place prepared capsicum in a microwave safe plastic jug, cover and cook on High (100%) for 5 minutes.
  • Stand for 5  minutes then peel away skin and discard.
  • Slice capsicum.
  • Invert Baked Ricotta onto the centre of a serving platter, surround with mesclun topped with capsicum, olives and sliced salami, and serve with crusty bread.

Chip N’ Dip

Ingredients

  • 1 large wholemeal pita round
  • 1 large eggplant, pierced several times with fork
  • 1 white onion grated
  • 1 clove of garlic squeezed
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Salt & pepper to taste

Preparation

  • Split pita into 2 halves.
  • Elevate 1 round on a roasting rack and cook on High (100%) for 1 minute turning over half way through cooking time.
  • Place eggplant on the rim of the turntable and cook on High (100%) for 10 minutes turning over half way through cooking time.
  • It should be skewer soft.
  • When cool enough to handle cut in half lengthwise and scoop out flesh.
  • Place with all the other ingredients into a food processor and blend until mixture is coarsely chopped.
  • Transfer to a serving bowl and serve with the Pita Chips.

Chicken Waldorf – It’s a Wrap *

Ingredients

  • 1 chicken breast, skinless
  • 3 spring onions, sliced,
  • 1 sprig parsley
  • 2 sticks celery, finely chopped,
  • 1 Granny smith apple, cut into matchsticks
  • juice of 1/2 lemon
  • 1/4 cup walnuts, chopped
  • 1/2 cup mayonnaise
  • seasoning
  • 1 tbs finely chopped parsley
  • 4 large crisp iceberg lettuce leaves

Serves: 4


Replace apple for a diced firm green pear or ripe avocado.
For a lighter sauce replace mayonnaise with Greek-style yoghurt or a mixture of both ingredients.

These wraps are light and quick to put together.

Preparation

  • Place chicken in a small microwave safe container with 1 spring onion, parsley sprig and a few black peppercorns.
  • Cover with warm water, put a lid on the container and cook on Med High (70-80%) for 6 – 7 minutes. Stand.
  • Place prepared onions, celery, apple, lemon juice & walnuts in a bowl and mix evenly.
  • Cut poached chicken into 1 – 2 c.m. pieces and add to bowl
  • Mix through mayonnaise and season to taste.
  • Fill lettuce leaves with 2 tablespoons of chicken mixture, dust with parsley and roll leaves gently.
  • Serve with lemon cheeks on the side.

Tip
For speedy microwaving ensure the fillet is an even thickness and room temperature.

Baked Herbed Ricotta

Ingredients

  • 250 g tub smooth ricotta
  • 2 tbs finely grated parmesan cheese
  • 2 eggs beaten lightly
  • 1 teaspoon each of parsley, chive and sage leaves finely chopped
  • freshly ground pepper
  • 1 tbs olive oil

Serves 2 – 3

Preparation

  • Combine ricotta, parmesan, and eggs in a bowl.
  • Stir through, chopped herbs and season with pepper.
  • Spoon into a 2 cup silicone log container, smooth the top and place on the rim of the turntable.
  • Cover loosely with paper towel and cook on Medium (50 – 60 %) for 5 – 6 minutes, moving to the opposite of the turntable halfway through cooking time.
  • Remove from microwave, drizzle with oil and then place in a preheated conventional oven for 6-7 minutes to turn golden.
  • Serve sliced with a roasted capsicum salad.

Tips
Silicone containers can be purchased in supermarkets cheaply and may be used in both microwave and conventional ovens.
Speedy microwave cooking eliminates the need for baking in a water bath as required in a regular oven, and halves the cooking time.