Your afternoon delight, or mid-morning snack. Our Blueberry Yoghurt Cake and a cup of tea is our current favourite! Get baking with this moreish, sweet, and satisfying loaf cake.
The alchemy that happens between sweet fresh figs and soft cheese is hard to deny. Hints of citrus, cloves and cinnamon embraced by warming red wine add extra complexity to this sweet mellow fruit.
This poached fig and baked brie combination make a perfect post-dinner dish to accompany drinks and long conversations at your next dinner party, Or skip the dinner party and curl up on the couch with the leftover mulled wine and a whole brie to yourself, we won’t judge!
¼ cup of toasted nuts (optional, pistachios or walnuts work well)
Methods:
Preheat oven to 180C.
Prepare the mulled wine according to our recipe. (You will have some left over, which makes a perfect drink to accompany the figs and cheese)
Unwrap the brie and place it on a baking sheet lined with parchment paper or in a shallow oven-proof baking dish.
Once the oven has reached 180 degrees, cover Brie loosely in aluminium foil and bake for 20 minutes until the cheese is soft to the touch on the side of the rind.
While the brie is baking, wash, dry and halve figs, removing stalks and any other hard bits.
Add the mulled wine, sugar, lemon juice and zest to a saucepan large enough to fit the figs. Stir over low heat until the sugar dissolves, then increase to high heat and bring to a boil.Â
Reduce heat to a simmer and add fig halves, simmering for 5 minutes.
Remove figs from the liquid and set aside. Continue simmering liquid until desired syrupy consistency is reached.Â
When ready to serve, transfer baked brie to a serving plate, top with warm figs, drizzle with syrup and sprinkle with chopped nuts. Serve with sliced baguette or crackers of your choice.
The figs in syrup can be stored in an airtight container in the fridge for up to two weeks.
A Mexican-inspired, protein-rich take on the classic casserole, this quinoa bake is an easy dump-and-bake recipe.
Filled with flavourful favourites like enchilada sauce, tomatoes, corn, jalapenos, and onion; then topped with cheese, lime and coriander – this is the easy week night feed that’ll satisfy the whole family!
Preparation time : 5 minutes
Cooking time : 50 minutes
Serves : 4
Ingredients :
1 red onion
2 garlic cloves
Corn cut off the cob
1 cup dry quinoa
1 and 1/4 cup vegetable broth
1 can diced tomatoes
Half a jar of enchilada sauce
1 can black beans drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup shredded cheese
optional toppings: coriander, jalapeno, lime
Method :
Preheat oven to 180 degrees. Add rinse quinoa in a lightly oiled baking dish.
Combine all ingredients, except for the cheese and garnishes, in the baking dish. Stir to combine.
Cover with foil and bake for 30 minutes on the middle rack. The quinoa will be cooked through, but the casserole will still be watery.
Remove foil and stir. Then bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
Top with the shredded cheese and return to the oven for 5 minutes or until the cheese is melted.
Remove from oven and let stand for 5 minutes before serving. Serve topped with coriander, jalapeno and lime
Looking for a delicious and easy dessert option that’s great for both young and old? Crispy, fresh apples make the best treat in this simple recipe that is also great served with ice-cream or yoghurt!
Preparation time : 35 minutes
Ingredients :
1 cup plain flour
2 tbsp caster sugar
1.5 tsp baking powder
1/4 tsp salt
160 ml milk
1 egg yolk
2 egg whites
1 Tbsp unsalted butter, melted
4 medium apples, peeled, cored and sliced into 5mm rings
3 tbsp lemon juice
Vegetable oil for frying
¼ cup caster sugar
1 Tbs ground cinnamon
Method :
In a medium mixing bowl whisk milk, egg yolk and melted butter together.Â
In a large mixing bowl combine dry ingredients: 2 tbsp caster sugar, flour, baking powder and salt. Make a well in the centre of the flour mixture and gradually add the egg mixture, whisk until smooth.
Pour 5- 7cm of oil into a large pot or Dutch oven and heat over medium to high heat to 200 degrees.
Prepare apples and drizzle with lemon juice to prevent browning.
To make the cinnamon sugar combine ¼ cup of caster sugar with the cinnamon and set aside.
In a medium bowl, beat 2 eggs with an electric beater or whisk until peaks form but are not too stiff. Gently fold the egg whites into the batter to combine.
Dip the apple slices in the batter one at a time allowing the excess to drip off.
Fry in hot oil approx 2 minutes on each side until crisp and golden. Only fry small batches at a time to avoid the oil cooling and fritters sticking together.
Remove cooked fritters with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle liberally with cinnamon sugar and serve warm.
These are great on their own or served with good-quality vanilla ice cream.
Satisfy your sweet tooth with these soft and fluffy rhubarb and almond muffins which not only taste like a warm hug but are also gluten-free and provide for a deliciously sweet, tart flavor
Preheat oven to 180°C. Grease a 12-hole muffin pan and line with large paper cases.
Using a stand mixer fitted with the paddle attachment, beat sugar, butter and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Finely chop 1 rhubarb stalk. Fold into batter along with flour and almond meal. Spoon into prepared pan. Halve remaining rhubarb stalk lengthways, then cut into 8cm pieces. Press into batter.
Bake for 20 minutes or until a skewer inserted in centre of muffins comes out clean. Cool slightly before serving.
This Carrot and Orange soup is a great way to use up those bulk bags of carrots and oranges. The sweetness of sauteed onions and carrots combined with a little zing of orange will keep you dipping in your bread for more. Delicious, healthy and filling this is the perfect weeknight dinner. Not only is it easy to cook but also required minimal clean-up, what could be better than that?!
Heat the butter in a large pan then add the onion and a pinch of salt. Cook for 10 minutes until softened.
Add the carrots and orange zest and cook, stirring, for 3-4 minutes then pour in the stock and bring to a boil. Turn down to a simmer then cook for 20-25 minutes or until the carrots are completely tender.Â
Use a stick blender to whizz until smooth then stir in the orange juice. Taste and season with salt and pepper.
Stir in some sour cream and sprinkle over the chopped parsley.
You can bake them into a loaf of bread, mix them into a pancake batter, freeze them and cover them in chocolate or make them into ice cream, you can even blend them up into a smoothie…. Is there anything you can’t do with bananas?!
There’s never an excuse to throw away a leftover banana, now even less so with this easy and delicious pan-fried banana recipe. Serve them with a side of coconut yoghurt as we have for a sweet and warm brunch addition or serve them on top of some good quality ice cream to really up your dessert game.
Preparation time : 10 minutes
Serves : 4
Ingredients :
4 ripe but firm bananas, sliced
2 tbsp coconut oil
2 tsp raw honey
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
pinch of salt
1/4 Flaked almonds
Coconut yoghurt to serve (or other yoghurt of your choice)
Method :
Over medium heat, melt coconut oil and honey in a medium frypan. Add cinnamon, salt and vanilla extract, and stir to combine.
Place sliced bananas in the frypan and cook for 2-4 minutes on each side. Be sure to watch bananas as they caramelize to ensure they don’t brown too much.
Remove the pan from the heat and remove the bananas from the pan.
Allow the bananas to cool slightly.
Meanwhile, add almond flakes to a small cold pan and put on medium-low heat to toast, watch them carefully and stir continuously until they begin to colour lightly. Remove from pan and allow to cool.Â
Layer bananas in a bowl with yoghurt and sprinkle with toasted almond flakes.
A classic dessert, who can resist a slice of moist and tangy Lemon Drizzle Cake?! ?
This five-ingredient recipe is simple to make and oh-so-tasty. Serve with a hot cup of tea and you’ve got yourself an afternoon treat Grandma would be proud of! ?
Preparation time : 5 minutes
Cooking time : 1 hour
Serves : 6
Ingredients :
5 lemons
300g self-rising flour
200g sugar
150ml oil
2 eggs
100g icing sugar
Method :
Preheat the oven to 160°C.
In a large bowl mix together the self-rising flour and sugar. Â
In another bowl mix together the wet ingredients: eggs, oil, zest of 2 lemons and the juice of 3. Add the wet ingredients to the dry ingredients and mix well.Â
In a lined loaf tin gently pour in the batter. Â
Bake for 60 minutes or until skewer comes away clean. Remove from oven and leave to coolÂ
To make the drizzle: mix together icing sugar and the juice of half a lemon. Once the cake is ready to serve thinly slice the remaining lemon and add to the top of the cake. Drizzle over the icing sugar mixer. Add extra lemon zestÂ
This hearty Green Kale and Lentil Curry recipe will hit the spot AND nourish you from the inside out! ?
Packed with fibre and protein-rich lentils and a healthy dose of Vitamin A, C and K from Kale, not only will this one pot wonder fill you up, but you’ll avoid any post-greasy meal guilt.
Preparation time : 10 minutes
Cooking time : 40 minutes
Serves : 4
Ingredients :
2 tbsp olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
3 tbsp curry powder
1 red chilli
2 cups water
1 can of unsweetened coconut milk
1 cup french lentils
10 kale leaves, roughly chopped
Cooked brown rice
Method :
Add the oil, onion, garlic and curry powder to a large pot. Once fragrant, add the water, coconut milk, lentils, and bring to the boil. Reduce to a simmer and stir for 30 minutes. Add more water if needed.
Stir in the kale and season to taste with salt and pepper. Serve on a bed of cooked brown rice top with fresh kale and fresh chilli. Naan bread is also a plus!
Entertaining this weekend? Impress your guests with this dip that is simple to make, and packs in so much flavour!
This recipe was made in collaboration with our friend Chef Tom Walton!
Preparation time : 30 minutes
Serves : 4
Ingredients :
1 large eggplant
½ head garlic, in skin
4 tbsp olive oil + extra to drizzle
Salt, pepper
Small handful each flat parsley leaves roughly
Small handful coriander leaves, roughly chopped + extra to serve
1/3 cup pecans (or walnuts) toasted, roughly chopped
1 tbsp pomegranate molasses
1/3 cup natural yoghurt
2 tsp za’atar
½ pomegranate, seeds removed
Crisp flatbread to serve
Method :
Preheat an oven to 220C and line a baking tray with baking paper.
Cut the eggplant in half lengthways, brush each half with 2 tbsp of olive oil and season generously with salt and pepper and place onto the baking tray upside down. Wrap the garlic in foil and place beside the eggplant then roast them for 15 minutes, until the eggplant and garlic is soft.
Scoop the eggplant onto a chopping board, roughly chop and place into a mixing bowl. Place into a bowl and squeeze in the cooked garlic. Add the roughly chopped herbs, half the pecans and half the pomegranate drizzle in the remaining 2 tbsp olive oil, some salt, pepper and mix everything to combine.
Spoon the eggplant into a serving bowl, spoon over the yoghurt. Sprinkle with the za’atar, remaining pecans, pomegranate seeds and drizzle with a little more olive oil, pomegranate molasses and scatter with extra coriander. Serve with the flatbread as a dip or part of a larger meal.
Looking for a delicious savoury breakfast that doesn’t take up too much time in the mornings?
Preparation time :Â 10 minutes
Serves : 1
Ingredients :
2 Eggs
1 Tortilla
¼ Cup Grated Cheese
¼ Red Onion
¼ Red Capsicum
Coriander
Salsa or Guacamole, for serving
Method :
Heat a large frying pan and olive oil over medium heat. Whisk together the eggs and add to the pan. Cook until they are set.
Add grated cheese on top of the egg and the tortilla.
Flip the tortilla once the egg is no longer sticking to the pan.
Top one side of the egg with onion and capsicum, then fold in half and cook for one minute, until the cheese has fully melted and the tortilla is golden brown.
Cut into three and enjoy with salsa or guacamole, or both.
Freshly baked apple hand pies will make your home smell like heaven, plus who doesn’t love a sweet treat with new season apples?
Preparation time : 1 hour 10 minutes
Serves : 6
Ingredients :
PASTRY
2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
½ cup butter
1/3 cup ice water
APPLE FILLING
2 large apples
2 tbsp butter
1/3 cup sugar
2 tbsp cinnamon
1 tbsp brown sugar
¼ tsp salt
1 tbsp all-purpose flour
1 egg, beaten
Method :
For the pastry dough add flour, sugar, salt, and butter into a food processor. Pulse on and off until the flour mixture forms into small pieces. Drizzle ice water into the mixture. Continue to pulse for another minute.
Transfer dough onto a work surface. Knead out the dough and shape it into a smooth disc. Wrap the dough in plastic wrap and refrigerate for 1 hour.
For the apple filling, peel, core and cut the apples. Place apples into a large bowl filled with water.
In a saucepan, melt butter over medium heat. Stir in apples, cinnamon, sugar, brown sugar, and salt. Stir occasionally for 5 minutes. Stir in flour and continue to cook until apples are soft. Remove from heat and cool.
Preheat the oven to 200C. On a lightly flour surface roll out the dough and cut out dough into 6 circles. Place 1/3 cup of the apple filling into the centre of each circle. Fold over the dough and push down and seal the filling. Crim the edges using your fingers or a fork.
Brush egg over the top of the mini apple hand pies. Bake for 25-30 minutes.
Add a twist to your next chicken and rice dish with this Chicken and Asparagus bowl!
Preparation time : 1 hour
Serves : 4Â
Ingredients :
1 Bunch Asparagus, ends trimmed
2 tbsp Olive Oil
Salt & Pepper
1 Garlic Clove, crushed
1 tsp Paprika
1 tsp Dried Oregano
4 Cups Brown Rice, cooked
2 Avocadoes, sliced
1 Cup Cherry Tomatoes, halved
Method :
Preheat the oven to 200°C. Line a large baking tray with baking paper. Toss asparagus with 1 tbsp oil, and season with salt and pepper. Bake until the asparagus is tender.
Cut the chicken breasts in half, lengthwise, and season both sides of the chicken with garlic, paprika, dried oregano, salt, and pepper.
Heat the remaining oil in a large frypan over a medium heat. Add chicken to the hot frypan and cook until golden brown and cooked through. Remove from heat and let rest for 5-10 mins before slicing into strips.
In a blender, add mayonnaise, yoghurt, basil, parsley, chives, lemon juice, and garlic. Pulse until well blended, then season with salt and pepper, to taste.
Divide the rice between 4 serving bowls, top with half an avocado each, cherry tomatoes, cooked chicken, and roasted asparagus. Drizzle the dressing over each bowl and enjoy.
There’s something about crunchy food that is so satisfying. Combine crunch with a hint of cheese and a soft sweet zucchini centre and you have the miracle that is Air-fried Zucchini Chips. We have tried to make these in the oven but there’s no comparison to the Air-fried version.
They are so more-ish we should have doubled the recipe as you can eat a lot of these without the heavy feeling left by their potato cousins. Any small zucchini will do, larger ones hold more water and may make the chips less crunchy.
Preparation time : 20 minutes
Serves : 4Â
Ingredients :
6 small zucchinis
1 cup of plain flour
2 whisked eggs
1 cup panko breadcrumbs
1/2 cup Parmesan cheese freshly finely grated
1 tsp garlic powder
1 ½ tsp fresh thyme leaves
Salt & pepper
olive oil spray
Method :
Cut the zucchini into fries approx 1 – 1.5cm thick.
In a shallow dish add flour & season with salt and pepper.
Whisk 2 x eggs in another shallow bowl.
In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder and thyme with a pinch of salt and pepper.
Dry freshly cut zucchini fries with a paper towel then roll in flour & shake off excess. Dip in egg & allow excess to drip off, then roll in the breadcrumb mixture.
Place crumbed fries on a plate and lightly spray with olive oil.Â
Working in small batches, place fries in a single layer inside the air fryer basket.
Fry for 7-10 minutes at 200 degrees until golden and crispy.
Remove from the air fryer and serve with a dipping sauce of your choice.
Do you like all things spicy?? You’ll love our new Sesame Tofu Rice Bowl served alongside lots of fresh chilli! This crispy tofu will have even meat eaters licking their lips!
Preparation time : 45 minutes
Serves : 4Â
Ingredients :
800g firm tofu, drained
4 tbs cornflour
2 tbs sesame oil
½ cup soy sauce
4 tbs water
4 tsp honey
2 tsp minced garlic
1 tsp rice wine vinegar
4 tsp cornflour
2 cups steamed brown rice
2 bunches broccolini, blanched
Red chillies, to serve
1 lime, cut into four segments, to serve
Fresh coriander leaves, chopped, to serve
Sesame seeds, to serve
Method :
Place the tofu onto a plate lined with paper towel. Place another paper towel on top and gently press down to squeeze out excess liquid. Replace the paper towels, then leave for 30 mins.
After 30 mins, slice the tofu into cubes and place in a large bowl. Sprinkle the 4 tbs cornflour on top and gently toss to ensure all the tofu is evenly covered.
In a large pan, heat the sesame oil over medium-high heat. Once the oil has heated, add the tofu to the pan and allow it to brown on all sides.
Meanwhile, whisk together the soy sauce, water, honey, minced garlic, rice wine vinegar and cornflour to make the sauce.
Once the tofu is brown on all sides and crispy, add the sauce to the pan. Allow it to thicken slightly, ensuring the tofu is evenly coated in the sauce. Then remove from the pan from the heat.
To assemble the bowls, put ½ cup cooked brown rice in each bowl. Then top with the tofu and broccolini. Garnish with red chilli, coriander, sesame seeds and lime. Enjoy!
This delicious, salad lets seasonal veg take centre stage. Serve as a stand-alone dish or is perfect as part of a larger meal with anything from seafood to meats and other veg-centric dishes. Try a little feta crumbled over if you like, it’s delicious.
Satisfyingly crunchy Hasselback potatoes offer a perfect platform for all sorts of saucy, cheesy goodness. We’ve paired them with a classic Leek, Bacon and Cheese combination that never disappoints. These make an impressive side for when you are having dinner guests, or even a more-ish lunch when you are in the mood for something special.
Preparation time : 1 hour
Serves : 4 as a side
Ingredients :
4 medium sized potatoes (Best roasting varieties including Dutch Cream, Desiree are suitable)
1 leek (white part only)
½ cup Diced Bacon
½ cup Cheddar Cheese
½ cup Parmesan Cheese
2 tsp finely chopped fresh rosemary leaves
½ tbsp Butter
½ tbsp finely sliced chives
salt and pepper
Olive Oil spray
Method :
Wash and dry leek. Thoroughly wash and dry potatoes (cut out any large eyes but keep the skin on). Slice the whites of the leeks into 2-3 mm slices.
Cut potatoes by placing them between two wooden spoon handles (this will stop you from cutting all the way through the potato). Using a sharp knife, Cut 2 – 3mm thin slices horizontally across the potato stopping at the spoon handles.
Spray or baste with olive oil, allowing oil to penetrate slices, and sprinkle with rosemary, salt and pepper.
Turn the Air-fryer to 180C and cook potatoes for 20-30 minutes until brown and crisp on the outside and soft on the inside.
Meanwhile, add bacon to a small cold frypan and turn on to medium heat, cook until bacon crisps up. Add butter to the bacon to melt and remove the bacon from the pan, retain bacon-infused butter.
Over medium heat cook leek in the butter until soft and translucent and set aside
Remove potatoes from Air-fryer once done, gently spread the potato slices and stuff them with leek and cheese. Sprinkle extra cheese on top and return to the air-fryer.
Fry for another 5 minutes or until cheese is melting and bubbling.
Remove from Air-fryer and sprinkle with bacon and sliced chives.
Add a pop of colour to your plate with our Rainbow Carrot Beet Salad with Cranberries and Yogurt Dressing! ? Great for enjoying with your favourite roasted protein or even on its own.
Preparation time : 20 minutes
Serves : 4 – 6
Ingredients :
6 kale leaves
2 beetroot, peeled
1 carrot, peeled
¼ red cabbage
½ cup dried cranberries
¾ cup Greek yogurt
2 tbsp lemon juice
1 clove garlic, chopped
1 tsp dijon mustard
1 tbsp olive oil
Salt
Pepper
Method :
Remove the inner ribs from the kale and cut into fine lengths. Finely shred the beetroots, carrot and cabbage using a mandolin with a julienne attachment. Season lightly with salt and pepper.Â
Combine the yogurt, lemon juice, garlic, mustard, olive oil, salt and pepper in a blender until smooth.Â
Toss the salad before serving and drizzle the dressing over the top.Â
If you’re wanting to add more green Veg into your day, look no further than our Broccoli & Kale Pesto Pasta ? It’s a great meal prep dish – perfect as a healthy lunch for the week ahead.
Preparation time : 25 minutes
Serves : 4
Ingredients :
400g dried pasta
80g rocket
1 head of broccoli
2 tbsp pine nuts
70g kale, leaves only
15g fresh basil leaves
2 garlic cloves
20g parmesan
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
60ml olive oil
Pine nuts, toasted, to serve
1 lemon, sliced into four wedges
Feta cheese, crumbled, to serve
Method :
Chop the kale leaves and chop the broccoli into small-medium florets.
Over a high heat, bring a large pot of salted water to the boil. Next, add the pasta and cook until al dente. Once the pasta is done, reserve ¼ cup of the cooking water then drain.
Meanwhile, place the pine nuts, broccoli florets, olive oil, kale leaves, basil, garlic, lemon juice, and lemon zest into a food processor and blitz until a pesto forms.
Toss the pasta in the pesto, adding some of the reserved cooking water, if desired.
Finally, toss through the rocket, then divide the pasta between 4 bowls. Garnish with toasted pine nuts, crumbled feta cheese and lemon wedges.
This is the winter salad of your dreams! Our Roast Carrot, Beetroot & Lentil Salad features delicious roasted baby carrots and beetroot on a bed of fresh rocket. This dish will definitely impress your dinner guests!
Preheat oven to 180°C (fan-forced) and line a tray with baking paper.
Wrap the beetroots in foil and place onto tray. Place the carrots onto the same tray, then drizzle with 1 tbsp olive oil. Season with salt and pepper.
Bake in the oven for 30 mins, or until tender. Allow veg to cool slightly.
While the veggies are roasting, heat 1 tbsp of oil in a large fry pan over a high heat. Cook the lentils for 10 mins, stirring, until they’re crispy, then set aside.
Peel the beetroot and cut into thick wedges. Arrange rocket on a serving platter, then top with the carrots and beetroot. Crumble over the goat’s cheese, and drizzle over the remaining oil. To finish, top with the crisp lentils and pumpkin seeds.
Trying to decide what to put in the school lunch boxes is a daily headache for most parents, let alone finding a plastic container and matching lid in the morning rush.
Gone are the days, when a simple Vegemite sandwich and apple would pass muster. Nowadays, with food allergies on the rise and nutrition advice coming at us from all angles, many parents feel the pressure to create chef-standard school lunches that tick all the boxes for being healthy, fun and tasty.
With the average child spending 13 years at school, that’s an awful lot of school lunches that need to be created, but thankfully, with a little planning and a trip to Zone Fresh, you can help your children be ‘top of the grade’ when it comes to a healthy and delicious packed lunch.
Marvellous mandarins
How good and tasty are imperial mandarins right now? Originating in Australia, imperial mandarins are easy to peel, travel well, contain very few seeds and have a sweet refreshing flavour that most kids love. Make sure you look for mandarins that have a glossy skin and fine texture. Fruit should feel heavy for its size which indicates good juice content. The puffy appearance and feel is a normal feature of the fruit.
An apple a day Â
As the old saying goes: an apple a day keeps the doctor away. Apples are Australia’s second-most popular fruit – and with 12 varieties grown here – there are plenty to choose from. Aussie farmers grow a whopping 1.6 billion apples each year, and we eat 200 million kilos a year.
If you have fussy eaters you can always try grating apples and making delicious apple and cinnamon muffins, but most children love the crunchy, sweet flavour of apples and they make a great after school snack too.
Banana bender Â
Nutritionists describe bananas as a complete meal for a reason. Packed with potassium, fibre and a host of vitamins as well as folic acid, bananas are a low GI snack that will help keep young brains ticking over well past morning tea, and into the afternoon.
Bananas are convenient, rich and sweet, but if your children screw up their noses at the idea of a banana in the lunchbox, you can always try hiding them inside banana choc chip muffins or a loaf of raspberry and banana bread. Oh, and make sure you save a slice for Mum or Dad.
Munch and Crunch on carrot and celery
Kids love their treats, and they know how to nag for them! But studies show more than 9 out of 10 Aussie children don’t eat the recommended daily serves of vegetables.
Getting children used to eating veggie sticks in their lunch box can help boost the daily vegetable quota. Carrots and celery sticks make an easy fuss-free morning tea snack.
If they need some encouragement, add a tasty healthy dip. Apparently, children need to try new fruits and vegetables up to eight or nine times before they are liked or accepted. So, keep trying and hopefully the daily lunch box battle will become a little easier.
Find yummy new treats and healthy food for your little ones in-store or shop online.
Place the stock, milk and garlic in a large pot and bring to a boil over high heat.Â
Add in the broccoli, onion and potatoes. Bring to a simmer, place the lid on, and then turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.Â
Remove the pot from the stove. Puree using a stick blender or food processor, until smooth.Â
Add in the cheese a handful at a time, stirring after each addition until cheese is mostly melted. Season with salt and pepper.Â
To serve, ladle soup into bowls. Garnish with cream and top with extra grated cheese, if desired.
Looking for a warm healthy dessert? Baked pears are an easy treat that you can serve with yogurt, cream or ice cream. Top with your favourite nuts and get creative with your spices. Experiment today using this great recipe.
Preparation time : 45 minutes
Serves : 4
Ingredients :
60g (1/2 cup) raw macadamia nuts, coarsely chopped
Preheat the oven to 200C. Peel the pears, cut into quarters and remove the core. Transfer to a baking dish.
Combine the white sugar, brown sugar, water, ginger, cinnamon and cardamom in a saucepan, stir over low heat until the sugar has dissolved. Bring to the boil and cook for 3 minutes. Add the orange juice and bring to the boil. Pour over the pears.
Bake for 30 minutes or until the pears are tender, stir occasionally.
Serve warm or cold with the yoghurt. Sprinkle with the nuts.
Tip:Â If leaving pears whole for a stylish alternative, make sure that the pan is deep enough to cover the pears with juice whilst baking.
This classic one-pan dish is full of flavour, fresh veggies, and involves minimal clean up (winning!). You’ll immediately impress with this quick, tasty dish!
Add the basil, garlic, yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
Add a tablespoon or two of water to thin out the consistency if desired.
Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.
For the Gnocchi and Veggies:
Preheat your oven to 200°C. Lightly grease a large casserole dish.
Add the gnocchi, zucchini, tomatoes, onion, and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top is slightly crispy.
Stir in the remaining ¼ cup of pesto and serve, topped with fresh basil.
Capsicum, carrot and spring onion are the vegetable stars in this delicious Mongolian Beef! Served alongside steamed white rice, this dish is perfect for cool winter nights around the table with loved ones
Add the remaining 1 tbsp olive oil over a high heat. Once hot, add the diced beef and cook for around 2 mins per side.
Once done, add the vegetables back into the pan, along with the spring onion.
Pour in the sauce and stir to coat the meat and vegetables. Turn the heat down to medium-low and cook until the sauce has thickened – around 3-4 mins.
Serve the mongolian beef on a bed of steamed white rice and top with additional sliced spring onion.
These little parcels of joy will surprise and delight all who are lucky enough to try one! Meet our Pear & Raspberry Hand Pies, filled with fresh Pear and Raspberries from your local Fruit and Veg shop.
Add the raspberries, pear, sugar, and cornflour to a pot and stir.
Cook contents of pot over a medium heat until the mixture is bubbly. Mash the fruit a little with a fork, then set aside to cool.
Preheat oven to 180C and line a large tray with baking paper.
Cut the just thawed puff pastry sheet into 8 squares. Next, add a dollop of the raspberry and pear filling in the middle of each square and brush the edges of each square with some water.
Fold each square over to form a triangle and crimp the edges of the triangles slightly with a fork.
Combine the egg and 2 tbsp of water with a fork, then brush the tops of the hand pies using a pastry brush.
Transfer the hand pies to the lined tray and bake in the oven for 22-25 mins, or until they’re golden brown.
Once done, remove tray from the oven and allow the hand pies to cool slightly before transferring them to a wire rack. Once the hand pies have cooled to room temperature, sift over the icing sugar, then serve!
Roast your vegetables in the oven. Once cooked and soft, place the cooked vegetables in a bowl.
Season very generously with salt and pepper and ¼ cup vinegar (or enough to generously coat the veg). Let stand for 15 mins before adding ½ cup olive oil. Add more of each if needed, sticking with the correct proportions (2 parts oil to 1 part vinegar).
Add your chosen herbs and flavour enhancers.
If planning to eat within the week, place all ingredients into clean jars, removing air bubbles by stirring with a spoon. Top with more oil and vinegar so the veggies are completely submerged. Refrigerate.
If wanting to preserve for longer, simply remove any fresh ingredients (i.e. herbs and raw garlic). Note: Keep jars refrigerated at all times.
3pm is such an awkward time for food. You don’t want to eat too much because dinner isn’t that far away, but if you’re hungry, you’re hungry! We have the perfect snacks that will satisfy your afternoon cravings, but won’t spoil your dinner.
Nature’s candy is always the right choice. Make yourself a little fruit salad for something a bit more exciting!
Trail mix
Nuts are super filling and a little hit of chocolate never hurts either.
Smoothies
They’re surprisingly filling and satisfying.
Peanut butter and apple
Slightly salty, slightly sweet – the perfect afternoon snack.
Protein balls
Packed with nuts, seeds, dried fruits and protein powder – these are a super filling snack.
Be sure to always have a snack prepared so you don’t gorge on something that’s less filling and less good for you! Check out our snack options online.
This Grilled Eggplant Sauce pairs perfectly with gnocchi. This dinner will warm you right up from the inside out as the weather starts to cool. Grab your blanket, put on your fluffiest socks, sit back and delve into this ultimate comfort dish!
Preheat the oven to 200°C. Place a large sheet of baking paper over a baking tray.
If frozen, slightly defrost your puff pastry sheet. Use a fork to liberally pierce the puff pastry.
Toss the apple slices in a large bowl with the lemon juice and brown sugar. Place the apple slices on the puff pastry however you prefer, but ensure the pieces are slightly overlapping.
Bake the tart in the oven for around 40 minutes, or until the edges of the apples and puff pastry are a dark golden brown.
Transfer the tart to a serving board or plate.
Note: Feel free to brush over your favourite jam or preserve on top of the cooked tart for an even sweeter treat.
