Recipes
Caramelised Pumpkin, Walnut & Goat's Cheese Salad
This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own.
This salad is great with pizza, a BBQ lunch, with a roast or even to enjoy on its own. Pumpkins are a great source of fibre, which helps keep you feeling full and promotes healthy digestion.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 / 2 Kent (Jap) pumpkin, cut into wedges
2 tbsp extra-virgin olive oil
1 / 2 tsp ground paprika
1 / 2 cup fresh sage leaves
100g spinach leaves, rinsed
1 / 2 cup walnuts, roughly chopped
1 / 4 cup pepitas, lightly toasted
100g goat’s cheese, crumbled
2 tbsp maple syrup
Equipment
BAKING TRAY
Recipe
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper and arrange pumpkin in a single layer on the tray. Drizzle pumpkin with 1 tbsp olive oil and paprika. Season with salt and pepper and bake for 30 minutes in the oven, or until tender.
When there are 5 minutes left for the pumpkin, sprinkle over the sage leaves and roast for a further 5 minutes or until sage is crisp and the pumpkin is ready.
While pumpkin is cooking, prepare a serving plate with the spinach leaves, walnuts, pepitas and goats cheese.
For the dressing, combine the remaining olive oil and maple syrup in a small bowl.
Top salad with pumpkin and drizzle over dressing.
Green Bean Salad with Mustard and Mint Spiced Vinaigrette
This fresh, vibrant green bean salad is not only delicious but light.
This fresh, vibrant green bean salad is not only delicious but light. A great accompaniment to showcase meat or seafood with your guests, or even to eat as a stand-alone dish.
Recipe courtesy of Good Food and remade by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
1 cup green beans, trimmed
4 free-range eggs
300g mixed spinach and rocket leaves, rinsed
1 avocado, sliced
1 Lebanese cucumber, peeled and finely sliced
1/4 cup pistachios, roughly chopped
1 tbsp sesame seeds
1/4 cup fresh dill, chopped
1 tbsp parsley, finely chopped
Sea salt and cracked black pepper, to season
Vinaigrette Ingredients:
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp honey
1/4 tsp ground cumin
1/4 tsp ground coriander
2 tbsp mint leaves, finely chopped
Pinch of sea salt
Equipment
JAR
MEDIUM SAUCEPAN
SERVING DISH
Recipe
For the vinaigrette, combine the ingredients in a jar and shake until well combined. If time, let stand for 10 minutes.
Bring a medium saucepan of water to the boil over high heat. Blanch the beans for 1 minute, then transfer to a bowl of iced water to refresh. Drain the beans and set aside. Return the saucepan to the boil and add the eggs.
Boil the eggs for 7 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Toss the mixed spinach and rocket leaves with the beans, avocado and cucumber, and transfer to a serving dish.
Place the eggs on top and scatter the pistachios, sesame seeds, dill and parsley. Season with salt and pepper, and pour over the vinaigrette to serve.
BBQ Chilli Prawns
Fire up the barbie this long weekend and throw on these prawns.
Fire up the barbie this long weekend and throw on these prawns. Served with aioli, or a squeeze of lemon, they're sure to go down a treat.
Recipe by GH Nutrition
Ingredients
12 extra-large raw green prawns, peeled with tales intact
1 clove garlic, crushed
1 long red chilli, deseeded and chopped
¼ cup lemon juice
¼ cup extra-virgin olive oil
½ tsp cayenne pepper
1 tsp smoked paprika
2 tsp raw sugar
Sea salt and cracked black pepper, to season
Lemon wedges, to serve
Equipment
CHAR-GRILL PAN
OR
BBQ
Recipe
To make the chilli sauce, place the garlic, chilli, lemon juice, olive oil, spices, sugar, salt and pepper in a medium bowl. Mix well to combine.
Add the prawns to the sauce and if time permits, let marinate for 30 minutes.
Preheat a char-grill pan or BBQ over high heat. Drizzle with olive oil and when hot, add the prawns, with all of the sauce.
Cook the prawns for 3 minutes each side, or until cooked through.
Serve the prawns with lemon wedges and season with sea salt and cracked black pepper.
Smashed Meringue, Berries and Persian Fairy Floss
This smashed meringue is a quick and easy dessert with the WOW factor.
This smashed meringue is a quick and easy dessert with the WOW factor. Add a delicate flourish of Persian Fairy Floss to add sweetness and sensationalism!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 tub strawberries, hulled and quartered
½ cup (combined) cherries, raspberries, and blueberries (for decoration)
1 tablespoon caster sugar
2 tablespoons caramelised balsamic dressing
600 ml thickened cream
Scraped seeds of ½ Vanilla Pod (or 2 teaspoons of good quality vanilla extract)
1 packet meringue kisses (available from Deli Planet)
1 Pack (180 g) Rose Pashmak (gourmet Persian Fairy Floss available from Deli Planet)
Equipment
Glasses or jars
Recipe
Place strawberries in a bowl, sprinkle with caster sugar and add caramelised balsamic dressing. Mix gently and set aside for 10 minutes or until strawberries have softened.
Combine cream and vanilla pod seeds and whip until soft peaks form.
Crumble meringue kisses and add to the cream mixture (leave some for decoration).
Layer your chosen glass or jar with the strawberries, then the cream mixture.
Top with extra meringue, strawberries, cherries, raspberries, blueberries, and a mint sprig.
Flourish with Persian fairy floss.
Nut Free Muesli Bars
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes.
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes. All ingredients sourced from Market Health Foods at Fyshwick Markets.
Recipe from GH Nutrition
Ingredients
Wet:
1 cup coconut oil
3/4 cup honey or rice malt syrup
1/4 water
Dry:
2 cups puffed brown rice
1 + 1/2 cup rolled oats
1/4 cup wholemeal flour
1/4 cup shredded coconut
1/4 cup dried cranberries
1/3 cup mixed seeds (sunflower seeds & pepitas)
1/2 cup white chocolate chips
Equipment
SQUARE CAKE TIN
SMALL SAUCEPAN
Recipe
Preheat oven to 180 degrees Celsius and line a square cake tin or slice pan with baking paper.
In a small saucepan over low heat, gently melt wet ingredients.
Add oats, puffed rice, flour, coconut, cranberries and seeds into a large mixing bowl and mix.
Pour melted mixture into a bowl and combine. Finally, stir in white chocolate chips.
Transfer into prepared baking dish. Using another piece of baking paper, push down firmly on the mixture to make as compact as possible. Bake for 20 minutes.
Once cooled, place in the fridge or freezer until ready to slice.