Recipes
Homemade Sausage Rolls
Sausage rolls are the epitome of a good Aussie get together or celebration.
Sausage rolls are the epitome of a good Aussie get together or celebration. This homemade version has added vegetables and a hint of spice. Once you bite into that crunchy pastry, you know that these little delights will become your all-time favourite party food or a school lunch box option.
Recipe by Ang Quinlan from GH Nutrition
Ingredients
5 sheets of puff pastry
500 grams beef sausage mince
1 large zucchini, grated
1 large carrot, grated
1 large potato, grated
1 generous tablespoon of finely chopped flat leaf parsley
Salt and pepper, to taste
½ teaspoon dried chilli flakes
½ teaspoon smoked paprika
1 tablespoon good quality tomato relish (available from Deli Planet)
1 egg (to brush the pastry)
Equipment
BAKING TRAY
Recipe
Thaw the pastry on your bench in its package.
Heat oven at 180 degrees. Line baking trays with grease proof paper.
Grate zucchini, carrot, and potato. Squeeze excess juice from the vegetables after you grate each one (the less liquid the better for the pastry). Place in large bowl.
Add the sausage mince, chopped parsley, salt, pepper, chilli flakes, paprika and relish to the grated vegetables and mix well.
Place puff pastry on the bench and cut each sheet in half (vertically). You will have two rectangle halves.
Place the mixture down the centre of each half (width of about 1 – 1.5 cm).
Roll pastry over the mixture to form a log (ensure the join is underneath). Cut into desired lengths (in half or quarters).
Place pieces onto large lined baking trays, ensuring you leave room between pieces.
Beat egg, and using a pastry brush, brush each piece with the egg mixture.
Place in oven and bake for 40 – 45 minutes until golden brown.
Mexican Stuffed Sweet Potatoes
Going meat-free never looked or tasted so good.
Going meat-free never looked or tasted so good. Full of colour and flavour, this simple recipe makes for the perfect midweek meal.
Recipe by GH Nutrition.
Ingredients
4 small sweet potatoes, skin left on
Extra-virgin olive oil
1 small red onion, diced
1 capsicum, deseeded, diced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chilli flakes
2 limes, juiced
1 x 420g corn kernels, drained and rinsed
1 avocado, cut into small cubes, to serve
1 cup coriander leaves, to serve
200g Greek yoghurt, to serve
Lime wedges, to serve
Equipment
Baking Dish
Large Frypan
Recipe
Preheat a fan-forced oven to 200 degrees celsius.
Line a large baking dish with baking paper and place on sweet potatoes. Lightly drizzle sweet potatoes with olive oil and season with salt and pepper. Prick sweet potatoes with a fork a few times and place in the oven to cook for 60-minutes, or until the skin is nice and brown and caramelised.
While the sweet potatoes are cooking, add a drizzle of olive oil to a large frying pan over medium-high heat. Add onion and cook for 5 minutes, or until soft. Add the capsicum, beans, garlic, spices, lime juice and corn and cook for 1-2 minutes, or until all is mixed together.
Once the sweet potatoes are cooked, remove from oven and allow to cool. Cut half-way through the sweet potatoes, leaving them enclosed at the bottom and stuff with the bean mixture.
Top the stuffed sweet potatoes with avocado, coriander and yoghurt and serve with lime wedges.
Lentil Korma Curry with Tray Roasted Pumpkin
Owing to their beautiful orange colour, pumpkins are a great source of beta carotene, which when converted to vitamin A in the body is needed for healthy vision.
Owing to their beautiful orange colour, pumpkins are a great source of beta carotene, which when converted to vitamin A in the body is needed for healthy vision.
Pumpkins are also a great source of vitamin C, which supports the body’s immune system.
This recipe is also made healthier by swapping cream for Greek yoghurt, which helps to lighten up the kilojoules without compromising on the creamy, comfort food flavour.
Recipe by Georgia Houston from GH Nutrition
Ingredients
1 red onion, peeled and cut into thin wedges
800g Japanese pumpkin, peeled and cut into small cubes
1/3 cup korma curry paste
1/2 cup hot water
400g can lentils, drained and rinsed
1/2 cup plain or Greek yoghurt, plus extra to serve
1/4 cup flaked almonds, toasted
1/2 cup mint leaves, roughly chopped
1/2 cup coriander leaves, roughly chopped
Steamed jasmine rice, to serve
Equipment
ROASTING TRAY
Recipe
Cook rice as per packet instructions.
Preheat oven to 240C. Place the onion, pumpkin and curry paste in a roasting tray and toss to coat. Pour in the water and cover tightly with foil. Cook for 10 minutes.
Remove the foil, add the yoghurt and lentils and cook for a further 40 minutes.
Top the curry with the almonds, mint and coriander.
Serve with rice and yoghurt.
Roasted Beetroot Salad with Barley, Hazelnuts and Goats Cheese
This richly coloured beetroot salad with barley, hazelnuts and goat’s cheese is full of nutrients, flavours and crunch.
This richly coloured beetroot salad with barley, hazelnuts and goat’s cheese is full of nutrients, flavours and crunch. Easy to combine, this vegetarian salad is sure to impress.
Recipe by GH Nutrition
Ingredients
3 beetroots, peeled and quartered
1/4 cup Extra Virgin olive oil + extra to drizzle
2 tbsp white wine vinegar
3/4 cup pearl barley
1/2 small red onion, finely sliced
3 baby colourful beetroots, peeled and finely sliced
3 radish, finely sliced
Roasted hazelnuts, roughly chopped, to serve
100g goat’s cheese, crumbled, to serve
Equipment
Baking Tray
Large Saucepan
Recipe
Pre-heat oven to 200 degrees Celsius. Line a baking tray with baking paper and add beetroot. Toss with 1 tbsp olive oil and season to taste. Cover pan tightly with foil and roast until tender (50-55 minutes). Once cooked, drizzle with 1 tbsp olive oil and half the vinegar.
Meanwhile, cook barley in a large saucepan of boiling water (20-25 minutes). Drain and cool.
To serve, spread barley on a platter and top with roasted beetroot, raw beetroot, onion, hazelnuts, goat’s cheese and remaining vinegar and olive oil. Season to taste.
Roasted Plum and Frekkeh Salad with Chicken and Feta
Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups.
Frekkeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups. Low in fat and high in protein and fibre, frekkeh is a good option for those focused on weight loss, as it will keep you feeling fuller for longer.
RecipeRecipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
6 plums, halved, stones removed
70mL extra-virgin olive oil
150g frekkeh
150g feta, crumbled
1 barbeque chicken, shredded
1 punnet baby shiso red (or substitute for any baby micro herb)
1/2 cup lat-leaf parsley, torn
60g pistachios, chopped
Juice of 2 lemons and zest of 1 lemon
Equipment
BAKING TRAY
SAUCEPAN
Recipe
Pre-heat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper. Drizzle with 2 tbsp oil, season with salt and pepper. Roast until tender (20 minutes) and set aside.
Meanwhile, cook frekkeh in a saucepan of boiling salted water until tender (30-40 minutes). Drain well, spread on a large baking tray and set aside to cool.
Combine frekkeh, chicken, baby shiso red, parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter. Season with salt and pepper. Toss gently to combine.
Top with feta and serve.
Healthy Apple Crumble
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather.
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather. This healthy version uses the sweetness of the apples so you don’t have to add any sugar! Prepare for the house to be filled with the sweet aromas of cinnamon and spice!
Ingredients
APPLE FILLING:
5 large Granny Smith apples, peeled, core removed, and sliced into small wedges
1/3 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon allspice
4 x cloves
TOPPING:
1 cup oats
1/2 cup almond meal
1/2 cup flaked coconut
1/2 cup pecans, roughly chopped
Pinch sea salt
4 tbsp coconut oil, melted
Equipment
BAKING DISH
Recipe
Pre-heat oven to 180 degrees. Place prepared apples, honey and spices into a bowl and toss to coat. Pour into the baking dish and bake for approximately 20 minutes or until apples have softened.
Meanwhile, in a medium mixing bowl, stir together oats, almond meal, pecans, coconut and salt. Mix in melted coconut oil and stir until dry ingredients have moistened throughout.
Once apples have baked, give them a stir.
Evenly distribute the crumble topping over the apples. Note: no need to pack down.
Return to oven and bake for a further 30 minutes or until filling is bubbling around the edges and the top is golden brown.
Serve with Greek yoghurt and honey for a healthy breakfast option or with vanilla ice-cream for a crowd-pleaser dessert!