Recipes - All Recipes

(Most recently added recipes display first.)

Cauliflower, Leek & Celery Soup With Peas

Ingredients

  • 1/3 cup grape seed oil
  • 1 medium brown onion, chopped
  • 2 large leeks, sliced
  • 2 sticks of celery
  • 2 cloves garlic finely chopped
  • Salt
  • ½ cauliflower broken into florets
  • 1 cup frozen baby peas
  • 2 cloves garlic, finely chopped
  • 1 lt. vegetable stock, heated
  • 2 sprigs fresh thyme
  • 1 handful of parsley, chopped
  • Sea salt & white pepper to taste
  • Greek yoghurt to garnish

Serves 4

Preparation

  • In a large PYREX JUG heat oil and place onions, leeks, celery, garlic, thyme and parsley.
  • Cook  on HIGH (100%) 4 -5  minutes until VEGETABLES are soft.
  • Add a pinch of sea salt  & pepper to season,then cauliflorets and peas.
  • Stir vegetables through well to combine.
  • Pour in stock, cover and cook on HIGH (1000%) for 20 minutes, stirring several times.
  • Remove  the soup  from the oven and cool.
  • Blend the soup up to your preferred consistency.
  • Reheat  soup several minutes before serving with a dollop of yoghurt.

 

Tip
A few lumps gives it a hearty look but if you prefer a silky soup then keep whizzing until you’re happy with the results.
Serve with a generous dollop of Greek yoghurt on top so to stir through the soup and give it that extra healthy kick and tasty zing.

Eggplant, Chevre & Capsicum Appetiser

Ingredients

Salad:

  • 3 eggplants, cubed
  • Oil or grape seed oil
  • 300g chevre (soft goat’s cheese)
  • 2 roasted red & yellow capsicum, roasted and peeled
  • Butter, mignonette or mizuna lettuce leaves

Pesto:

  • ½ cup of fresh basil leaves
  • ½ cup grapeseed or olive oil
  • 1/3 cup lightly roasted pinenuts
  • 1/3 cup grated pecarino or Italian parmesan
  • 1 clove garlic
  • Sea salt & ground white pepper

Serves 6

Preparation

  • Lightly pan fry prepared eggplant
  • Cut chevre into bit sized pieces
  • Cut roasted capsicum into 2cm slices.
  • Place vegetables into a large bowl and gently toss.
  • Place lettuce leaves on serving dish and spoon vegetables on top. Drizzle pesto over salad and top with an extra leaf of basil.
  • To make Pesto whizz all the ingredients in a blender to make a light sauce
  • When ready to serve, drizzle pesto over salad vegetables and garnish with basil leaves.

Walnut Dip

Ingredients

  • 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

Preparation

  • 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

Tip
The onion may be gently sautéed prior to blending

Fish With Potato, Leeks And Broad Beans

Ingredients

  • 2, (150g) medium Desiree potatoes
  • 1, (800g) bunch medium leeks
  • Butter
  • Sea salt and freshly ground pepper
  • Chopped flat leaf parsley
  • 2, 150g thick fillets of Blue-Eye or Salmon with skin on
  • Corn flour for coating
  • 1 tablespoon olive oil
  • 1 cup (150g) frozen broad beans
  • 1 tablespoon water
  • Lemon wedges

Preparation

  • Prick potato skin with a fork.
  • Place in a suitable microwave oven.
  • Cover and cook in a on High (90-100%) for 3 minutes.
  • Turn potatoes over and cook further 4 minutes or until soft when pierced with a fork.
  • Remove and set aside.
  • Remove roots and tops from leeks (reserve dark leaves for making stock).
  • Wash leeks well and cut into thin diagonal slices.
  • Place in a medium microwave dish, add 1 tablespoon butter, cover and cook on High (90-100%) for 2 minutes, stir and cook a further 4 minutes or until softened.
  • Remove, season with salt and pepper.
  • Set aside.
  • Coat choice of fish lightly with corn flour, season with salt and pepper.
  • Heat oil in a medium frying pan until hot.
  • Add fish skin side down, press lightly with a spatula and cook for 2 minutes.
  • Turn over, lower heat to medium and cook further 5 minutes or to desired taste.
  • Meanwhile, place frozen broad beans in a shallow microwave dish.
  • Add 1 tablespoon water, cover and cook on Medium-High (70-80%) for 4-5 minutes, stirring once.
  • Remove, add some chopped parsley and season with salt.
  • Cover and set aside.
  • Cut potatoes in half, smash roughly with a fork.
  • Season with butter, salt and pepper.
  • Reheat vegetables if necessary.
  • Serve fish on top of leeks with smashed potato and broad beans.
  • Accompany with lemon wedges.

Tip
Tested in a 750 watt oven. If the microwave oven is a higher wattage, remember the vegetables will cook in less time.

Individual Christmas Puddings with Fresh Cherry Sauce

Ingredients

Pudding

  • 375g pack mixed dried fruits
  • 3 tablesp brandy
  • 1 cup Self-Raising flour
  • 1 teasp cinnamon
  • 1 teasp nutmeg
  • 50g cold butter, coarsely grated
  • 1 slice (1/2cup) whole meal bread crumbed
  • 1 x 60g egg, lightly beaten
  • 2 tbs unsweetened apple juice
  • 2 tbs skim milk

Makes 6

Cherry Sauce

  • 500g fresh cherries, rinsed, stems removed, pitted
  • 1 – 2 tablespoons Kirsch or Grand Marnier
  • 1/4 cup pouring cream

Makes 1 cup

Preparation

  • Spray 6, 200ml china custard cups with non-stick cooking oil.
  • Set aside.
  • Place fruits and brandy in an ovenable glass jug.
  • Stir to combine, cover and cook on HIGH (100%) for 2 minutes.
  • Sift the flour and spices into a mixing bowl.
  • Rub in the butter and stir in breadcrumbs.
  • Add the egg, apple juice and milk, stir well.
  • Add the warm fruits.
  • Stir until mixture is well combined.
  • Working quickly, spoon the fruit mixture into the cups
  • Elevate the cups around a microwaveable roasting rack.
  • Cook on Low (30%) for 8 minutes, check, cook a further minute if necessary.
  • Allow to stand for 5 minutes, invert onto serving plates and serve with warm cherry sauce.

    Preparation – sauce:

  • Place cherries and liquor into a blender.
  • Add the liquor and blend the cherries until the fruit liquefies.
  • Pass the cherry mix through a fine mesh strainer.
  • Warm the strained cherry juice in a pan, stir in cream and then swirl around individual plum puddings to serve.

Tip
Puddings suitable for people with Diabetes & tested in 850 watt microwave oven