These look fun and taste great, there’s even a possibility of sneaking in some extra veggies without the kids knowing 😉
If you’re looking for a healthy snack be sure to give these a go (they are easier to make then they look)!
Inside Out Veggie Rolls
PREP: 30 minutes
- 1 cup sushi rice
- 1/4 cup Obento mirin seasoning
- 4 asparagus spears, trimmed
- 4 nori sheets
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons whole-egg mayonnaise
- 1/2 small yellow capsicum, thinly sliced
- 1/2 Lebanese cucumber, cut into thin strips
- 1/2 small carrot, peeled, cut into thin strips
- 1/2 medium avocado, thinly sliced
- Make sushi rice: Rinse and drain rice 3 times or until water runs clear. Place rice in sieve over a bowl. Set aside for 10 minutes to drain.
- Place rice and 1 cup cold water in a small saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has been absorbed. Remove from heat. Stand, covered, for 10 minutes.
- Transfer rice to a large ceramic dish. Using a spatula, stir rice to break up lumps. Gradually add seasoning, lifting and turning rice, until rice has cooled.
- Bring a small saucepan of water to the boil over high heat. Cook asparagus for 2 minutes or until bright green and tender. Drain. Refresh in a bowl of chilled water. Drain.
- Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp fingers, spread 1/4 rice mixture over nori. Sprinkle over 2 teaspoons sesame seeds. Cover rice with plastic wrap. Turn mat over so nori faces up. Slide plastic onto mat, nori-side up.
- Spread 1/4 mayonnaise along centre of nori. Arrange 1/4 capsicum, cucumber, carrot, avocado and asparagus over mayonnaise. Using mat, roll up firmly to form a roll. Unroll mat, keeping plastic intact.
- Cut roll into 8 slices. Remove and discard plastic. Repeat with remaining nori sheets, rice mixture, sesame seeds, mayonnaise, capsicum, cucumber, carrot and avocado to make 32 pieces. Serve.
- If you have left over seasame seeds, use them to garnish rolls.
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We’ve been hearing about the goodness of super food quinoa for a while
now and have been dying to test it out as a side dish!
Walnut and Fetta Quinoa Salad
SERVES : 8
- 1 1/4 cups quinoa, rinsed, drained
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, crushed
- 2 stalks celery, halved, thinly sliced
- 150g Greek-style fetta, crumbled
- 1 cup roughly chopped walnuts, toasted
- 12 semi sun-dried tomatoes, drained, thickly sliced diagonally
- 1 cup roughly chopped fresh flat-leaf parsley leaves
- Place quinoa and 2 1/2 cups cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Transfer to a large plate to cool.
- Combine oil, lemon juice and garlic in a large serving bowl. Season with salt and pepper. Add quinoa and remaining ingredients. Toss gently to combine. Serve.
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If you are a sweet potato fan, be prepared to drool!! We came across this delicious burger on a website called
How Sweet It Is and couldn’t help but share!
Click here to view the recipe.
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We’ve been enjoying our Spring salads so much,
we thought we’d try something even better!
Caesar salad wrap
- 4 shortcut rindless bacon rashers, chopped
- 1/3 cup light mayonnaise
- 1/2 teaspoon dijon mustard
- 1 garlic clove, crushed
- 2 cups shredded cooked chicken
- 30g shaved parmesan cheese
- 1 baby cos lettuce, roughly chopped
- 4 sheets wholemeal lavash bread
- Heat a non-stick frying pan over medium-high heat. Cook bacon, stirring, for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel.
- Place mayonnaise, mustard and garlic in a bowl. Stir to combine. Add bacon, chicken, parmesan and lettuce. Toss to combine. Divide lettuce mixture between lavash bread sheets. Roll up firmly to enclose filling to create your salad wrap!!
- Cut in half. And serve your delicious, healthy wrap!
With halloween so close, there’s only one thing we are considering making as a naughty treat. . .
You’ll need 6 pairs of wooden chopsticks or 12 thin round wooden sticks.
- 2 small red apples, stalks removed
- 3 cups caster sugar
- 1/4 cup liquid glucose
- 1 teaspoon white vinegar
- 1/2 teaspoon red food colouring
- Wash apples in hot water to remove wax coating. Dry. Push 1 chopstick or stick in top of each apple, being careful not to push all the way through. Line 2 large baking trays with baking paper.
- Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved (don’t boil).
- Increase heat to medium-high. Bring to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage, brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.
- Remove from heat. Tint red with food colouring. Stand for 30 seconds for bubbles to subside slightly. Working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand for 20 minutes or until set.
And you can always get creative, dip them in crushed nuts or 100’s and 1000’s!
Happy Halloween 😉
Pumpkin Pie any one???
• 1 x 500g pack ready-made dessert pastry
• 1 large butternut squash, quartered and seeds reserved
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 4 tablespoons maple syrup
• 6 tablespoons caster sugar
• 3 large eggs, preferably free-range or organic, beaten
• 200ml double cream
Preheat the oven to 200ºC. Roll the pastry to the thickness of a dollar coin. Get a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes. Set aside.
Lay the squash in a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the tray tightly with a double layer of tinfoil and bake for 45 minutes until soft. Reduce the oven to 180ºC.
Allow the pieces of squash to cool, then scoop out the flesh. You should have about 600g of cooked squash flesh. Don’t forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and wizz until smooth. Transfer to a bowl. Add 2 tablespoons of the sugar and the eggs. Mix well and stir in the cream.
Fill the cooled tart case with the mix and bake for 45 minutes. Meanwhile, wash the stringy bits of squash off the seeds, dry them and lay them flat on a tray. Sprinkle with the remaining sugar and place in the oven with the pie for the last 10 minutes until crispy.
Remove the tart from the oven. Sprinkle with the seeds when cool. Serve with a dollop of cream or ice cream.
Dark Berry Smoothie
Vanilla Yogurt, 1 cup
Milk, 3/4 cup
Blueberries, 1 cup
Blackberries, 1 cup
Honey, 2 tbsp
Place all ingredients in a blender, and cover
Blend (Puree) for 45 – 60 seconds
Are you crazy for pancakes?
Wait till you try out this creative take on a kitchen favourite!
Coconut pancakes with pomegranate jewels
• 1 egg
• 1 cup self-raising flour
• 1 tsp baking powder (optional)
• 1 cup milk
• 8 tbsp dessicated coconut
• 20g butter
• 1 pomegranate
1. Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Fill the same cup with milk and add that too, with a tiny pinch of sea salt. Use a whisk to mix everything till smooth. Mix about 8 tbsp of dessicated coconut into your pancake batter. Cover your bowl in clingfilm and put to one side.
2. Meanwhile, cut a pomegranate in half – mind, it can be messy! Get a mixing bowl and hold the pomegranate, seed-side down, above the bowl. Use a wooden spoon to tap the back of the pomegranate so the seeds fall into the bowl. Do this with both sides until all the seeds are in the bowl. Fill the bowl with water, then pick out any white bits that float to the top, then drain away the water.
3. Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and is starting to bubble, spoon the pancake batter into the pan so it is roughly the size of an orange. You should be able to make 2–3 pancakes in the pan. Cook the pancakes for 1–2 minutes, until little bubbles rise up to the top. Using heatproof spatula, carefully flip them over. Cook the pancakes for another minute or so, till golden on both sides.
4. When they are done, transfer them to a plate and cover with foil to keep warm. Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. To serve, top your coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Grate over the zest of a lime and an orange.
Looking for something light to fill your belly tonight??
Barbecued Chicken with Warm Green Bean Salad
• 2 sprigs of fresh rosemary, leaves picked
• sea salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• zest and juice of 1 lemon
• 4 chicken breasts, preferably higher welfare, skin removed
• 1 teaspoon wholegrain mustard
• olive oil
• 24 cherry tomatoes on the vine
• 400gm green beans, topped with the curly end still on
A delicious feast that’s quick and easy to make.
Preheat the oven to 100ºC. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest.
Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three.
Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes.
Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.
Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes.
Tip: The longer you leave the chicken in the marinade, the better it’ll taste!