~~~~~~~healthy eating~~~~~~~

Meals

Fish and potato pie

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low fat
Course: Lunch
Favourite flavours: Cakes/baking, Saucy, Seafood
Fish and potato pie

 INGREDIENTS
1 tablespoon oil
2 leeks, halved, washed, finely sliced
2 garlic cloves, crushed
60g butter
2 tablespoons flour
2 cups (500ml) milk
2 x 150g firm white fish fillets, cubed
2 x 150g salmon fillets, cubed
2 green onions (shallots), chopped
2 tablespoons snipped dill
4 large potatoes, peeled, cooked whole
salad, to serve


METHOD
1. Heat oil in a large saucepan on medium. Cook leek and garlic for 5 minutes, stirring occasionally, until soft but not brown.

2. Increase heat to high, add 50g of butter and stir until melted. Add flour and cook for 2-3 minutes, stirring. Remove pan from heat and stir through milk. Return pan to medium heat and bring to a gentle simmer, stirring constantly. Reduce heat to low and simmer for another 5 minutes. Stir in fish and simmer for 2 minutes.

3. Remove pan from heat and stir through green onion and dill. Pour into an 8-cup ovenproof dish. Cut potatoes into 5mm slices and arrange over fish. Melt remaining butter and brush over potato. Place under a preheated grill, 10cm away from heat, for 8-10 minutes, until golden.

4. Serve with salad.
salad, to serve

Chicken curry

Serving size: Serves 4
Cuisine type: Asian, Thai
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low fat
Course: Lunch Favourite flavours: Chicken, Curry, Easy recipes, Spicy
Chicken curry

INGREDIENTS
1 tablespoon oil
750g chicken thigh fillets, cubed
1 onion, halved, sliced
2 tablespoons curry paste
3 potatoes, diced
1 cup (120g) frozen peas
2 tablespoons raisins
½ cup coriander leaves
steamed rice, natural yogurt, diced tomato and onion salad, to serve

METHOD
1. Heat oil in a large saucepan on medium. Cook chicken in batches for 3-5 minutes, until brown. Remove from pan and set aside. Cook onion in same pan for 5 minutes, until soft. Add curry paste and stir for 2 minutes, until fragrant.

2. Return chicken to pan with potato and 1 ½ cups water. Reduce heat and simmer for 15 minutes, until potato is tender. Stir through peas and raisins and simmer for another 5 minutes.

3. Top with coriander. Serve with steamed rice, a dollop of yogurt and tomato and onion salad as a side.

Mango chicken

 By Suzanne Gibbs
Serving size: Serves 4
Cuisine type: Asian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat
Course: Lunch, Main
Favourite flavours: Chicken, Easy recipes
Fish and potato pie

INGREDIENTS
2 tablespoons oil
2 chicken breast fillets, thinly sliced
1 red capsicum, diced
1 birdseye chilli, finely chopped
3 cups cooked rice (see tip)
1 cup (120g) frozen peas
3 green onions (shallots), finely chopped
¼ cup (80g) mango chutney
1 mango, sliced (see tip)
2 tablespoons chopped coriander

METHOD
1. Heat half of oil in a large frying pan or wok on high. Cook chicken in batches for 3 minutes, until brown and cooked through. Remove from pan and set aside.

2. Heat remaining oil in same pan. Cook capsicum and chilli for 1 minute. Add rice, peas and green onion. Stir fry for 2 minutes, until rice is heated through.

3. Combine mango chutney with ¼ cup water and add to rice with chicken. Toss together for 2 minutes, until warmed through. Remove from heat and carefully stir through mango and coriander. Serve.

Tip: You will need 1 cup of raw rice for this recipe.

The mango should not be too ripe, and still slightly firm.

Baby caesar salads

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Kid friendly, Vegetarian
Course: Entree, Finger food, Lunch, Side dish
Favourite flavours: Cheese, Easy recipes, Salad
Baby caesar salads

 INGREDIENTS
2 baby cos lettuces
150g croutons
150g mayonnaise
40g parmesan
6 finely chopped anchovies
1 crushed garlic clove



METHOD
Separate leaves from 2 baby cos lettuces to make 24 cups.

Shred remaining lettuce hearts finely and combine with 150g packet croutons.

Combine ½ cup (150g) mayonnaise, ½ cup (40g) grated parmesan, 6 finely chopped anchovies, 1 crushed garlic clove and 1-2 tablespoons water in a bowl.

Season with pepper, add shredded lettuce and croutons and toss to coat. Spoon a little into each lettuce cup and arrange on a platter to serve.

Pumpkin ravioli with sage butter

Serving size: Serves 10 or more
Cuisine type: Italian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Pasta
Pumpkin ravioli with sage butter

INGREDIENTS
1 quantity home-made pasta dough
parmesan cheese flakes, optional, for serving.
Pumpkin cheese filling
1kg butternut pumpkin, peeled, chopped
100g ricotta cheese
2/3 cup (50g) grated parmesan cheese
2/3 cup (50g) fresh breadcrumbs
½ teaspoon grated nutmeg
salt and freshly ground black pepper to taste

Sage butter
250g butter, chopped
4 cloves garlic, sliced thinly
1 bunch fresh sage leaves

METHOD
Pumpkin cheese filling
Preheat the oven to moderately hot (200°C/180°C fan forced). Place pumpkin on a lightly oiled tray; roast for about 30 minutes or until tender. Cool. Process pumpkin until smooth; add remaining ingredients, process until smooth.

Roll dough to the thinnest setting on a pasta machine. As soon as the dough is rolled into sheets, prepare the ravioli – don’t allow the pasta to dry out. Roll two sheets at a time and keep the remaining dough wrapped in plastic. Place the pasta sheet on a semolina-dusted surface. Place rounded teaspoons of pumpkin cheese filling about 5cm apart in 2 rows, 2cm from the edges. Brush around the filling with a little water. Place another freshly rolled pasta sheet on top.

Press around each piece of filling to exclude the air. Cut into squares or rounds using a knife or cutter. Place ravioli on a tray dusted with a little semolina. Repeat with remaining pasta sheets, filling and water.

Add ravioli, in batches, to a large pan of boiling salted water; simmer, uncovered, until pasta is just tender, about 3 minutes; remove from pan with a slotted spoon.

Sage butter
Meanwhile, melt the butter in a frying pan; add garlic and sage leaves, heat until butter is just beginning to colour.

Serve Ravioli with Sage Butter and parmesan flakes, if desired.

Tuna Caserole

Ingredients:

1 425g can of tuna in brine or springwater
1 can of cream of celery soup (condensed)
1 carton sour cream
1 1/2 cups of grated cheese
1 cup of peas
1 cup of corn
4 cups of cooked pasta (any shape)
Nutmeg to taste

Method:
Combine tuna, soup, sour cream, peas, corn and 1 cup of cheese and place over the cooked pasta in a baking tray, sprinkle the remaining cheese on top (sprinkle a fine layer of nutmeg to taste) and bake for approx 1 hour 20 min at 200 degrees

 

THESE RECIPES ARE DONE BY: By Suzanne Gibbs and By Lucy Nunes

Easy Boiled Rice

Desserts

Orange Chesse Cake

Frozen Fruit Cup

Fruit mince tarts

Serving size: Serves 10 or more
Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Cakes/baking
Makes: 24

INGREDIENTS
2 cups (300g) plain flour
2 tablespoons custard powder
1/3 cup (75g) caster sugar
185g cold butter, chopped
1 egg, separated
2 tablespoons cold water, approximately
1 tablespoon white sugar (to sprinkle over the top of the tarts before baking)


Fruit mince filling
475g jar fruit mince
¼ teaspoon ground cinnamon
½ small (65g) apple, peeled, grated coarsely
1½ tablespoons lemon juice
¼ cup (35g) finely chopped glace peaches
¼ cup (35g) finely chopped glace apricots
¼ cup (40g) blanched almonds, toasted, chopped finely


METHOD
Grease two 12-hole deep patty pan trays. Process flour, custard powder,
caster sugar and butter until combined. Add egg yolk and enough water to make
ingredients just come together. Knead dough on lightly floured surface until
smooth. Cover in plastic wrap; refrigerate 30 minutes. Roll two-thirds of the
dough between sheets of baking paper or on lightly floured surface until 3mm
thick. Cut 24 x 7.5cm rounds from pastry. Re-roll pastry scraps if necessary to
make 24 rounds. Press rounds into greased trays, reserve the pastry scraps.
Cover, refrigerate pastry while preparing the filling. Combine fruit mince
filling ingredients in a medium bowl. Preheat the oven to moderately hot
(200°C/180°C fan-forced). Spoon 1 heaped teaspoon of fruit mince into each
pastry case. Roll reserved pastry until 3mm thick. Cut out 4.5cm stars with a
cutter. Place pastry stars in centre of tarts; brush with lightly beaten egg
white, sprinkle with white sugar. Bake for about 20 minutes or until browned
lightly.

Heaven

Ingredients:
1 pack of marshmallows
1 400g can of pinapple piece's in natural juice
1 400 g can of manderin segments
1 carton of sour cream
1/4 cup shredded coconut

method:
Soak marshmallows overnight in the juice from pinapples and manderins.
Drain well and combine all ingredients into a medium serving bowl and chill 3-4 hours before serving. Serves 4-6