CHICKEN, CASHEW & CURRY PIZZA

I love making pizza on days & nights when I'm pressed for time. I do sometimes make my own pizza base, however the point of my recipes are to be fast, simple & easy so I often use wholemeal pita bread as a pizza base. The recipe below uses 2 larger Lebanese pita breads (around 80-85g each) to serve 4 (therefore 1/2 a pizza per person). If you are only able to find the 4 pack of smaller pita bread (around 45g in size), each serving would equal 1 pita bread and the quantities below would be split into quarters. This pizza was conjured out of thin air the other week and took on a random but delicious direction with the addition of baby spinach, spring onions and cashews. 

INGREDIENTS

• baking paper
• 500g chicken breast, preferably free-range, sliced into even 3-4cm pieces
• 1 heaped tablespoon curry powder 
• Optional- 1/2 teaspoon smoked paprika
• 1 garlic clove, finely diced
• 1 tablespoon extra virgin olive oil 
• 2 tablespoons tomato paste
• 2 x Lebanese wholemeal pita breads (around 80-85g each)
• 1/4 cup lightly packed reduced-fat grated cheese
• a generous handful of baby spinach, washed & drained 
• 1/2 a small red onion, finely diced
• 1 spring onion, finely chopped
• 2 tablespoons unsalted cashews, either whole or roughly chopped 

COOKING 

1. Preheat oven to 200 degrees celsius fan-forced. Line a large oven tray with baking paper. 

2. Place the chicken strips, curry powder, smoked paprika (if using), garlic, and olive oil in a medium bowl and mix to combine. Heat a medium frying pan over medium heat and cook chicken, stirring constantly, until no pink flesh remains (this will take around 5-7 minutes, depending on how thick the chicken pieces are). Remove and cover to keep warm until the next step.  

3. Spread 1 tablespoon of tomato paste over each of the 2 breads. Next evenly distribute the cheese, red onion, baby spinach, cooked chicken, spring onion and cashews to each pita bread. 

3. Bake in the oven for around 10-12 minutes or until the base browns and the cheese is melted. 

Serves / 4  

Total Preparation time / 10 minutes 

Total Cooking time / around 20 minutes 

x Emily 

RICE PUDDING

This rice pudding has been adapted from a 4-Ingredient Recipe by Kim McCosker. I make a big batch of this rice pudding at the beginning of the week and it provides my husband and I with breakfast for four days each (it serves 8!). It can also be served as a dessert! The touch of cinnamon really makes the dish so don't leave it out! 

Ingredients

• 2 cups arborio rice
• 4 cups water
• 2 cups milk or milks of your choice - reduced fat cows milk if you can tolerate dairy or choose from soy, lactose-free, oat or unsweetened almond milk as alternatives
• 1/2 cup sultanas 
• 2 teaspoon ground cinnamon
• Optional - 1-2 servings of fruit of your choice, such as 1 banana, sliced, a handful of blueberries or strawberries 
• Optional- a handful of shredded or flaked coconut, lightly toasted 

Cooking 

1. Bring the 2 cups of rice and the 4 cups of water to the boil in a medium saucepan, covered. Once boiled, reduce to a simmer and continue to cook, lid askew. 

2. Cook until water has almost all absorbed, then add the milk, 1/2 cup at a time, stirring constantly. Keep heat low. Once the milk has been absorbed into the rice, remove from heat. Add the sultanas and cinnamon and stir well. 

Top with fresh fruit and/or coconut and serve warm. 

Serves / 8 

Total Preparation & Cooking time / 15 minutes 

x Emily 

SIMPLE STEAMED CORN

Sweet corn is a superb source of fibre and vitamin C and is one of the rare vegetables that gives you long-lasting energy for hours. A word of warning - do not store corn for too long in the refrigerator as the sugar changes to starch, leaving the kernels tough and tasteless. Store in a plastic bag in the fridge for around two days.

Get creative with your corn. I often use a lemon pepper seasoning (available from all major supermarkets), as I love the zesty taste, however if you do not have that on hand you can certainly use ground black pepper. You could serve steamed corn with any combination of herbs & spices, such as paprika, chilli flakes, chives, basil, parsley and many others. For true summer style, grill corn on the bbq.

INGREDIENTS

• 4 corn cobs, hulks and silks removed and cut into even rounds
• ground black pepper 
• 20-30g reduced-fat feta, crumbled
• Optional- fresh herbs, such as chives, or basil, finely chopped 

COOKING 

1. Bring a medium saucepan filled halfway with water to the boil. Add corn rounds and steam for 5 minutes or until tender. Remove from heat and drain well with cold water, then dry well and toss with ground black pepper, feta and fresh herbs, if using.  

Serves / 4 as a side

Total Preparation time / 5 minutes 

Total Cooking time / approx. 10 minutes 

x Emily 

CHICKEN & NOODLE ASIAN SOUP

This recipe is adapted from Annabel Langbein's recipe 'Mushroom & Chicken Tom Yum'.  Langbein is a free-range cook and makes the most delicious meals using fresh and sustainable ingredients. What I love about this soup is that the broth is created without using any stock, so no sneaky salt is added. I love poaching chicken, as it is also much more tender than pan-fried chicken. A very simple soup loaded with protein and lots of vegetables. 

Ingredients

• 400g chicken breast, preferably free range, thinly sliced evenly
• 1 star anise 
• 1/2 - 1 teaspoon chilli flakes
• the juice & zest of 1 lime
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 1 garlic clove, finely chopped
• 2 tablespoons tomato paste
• 200g whole mushrooms, quartered
• 3 medium tomatoes (around 400g), diced
• 1 bunch pak choy, chopped
• 1 broccoli head, cut into even-sized florets and stalk chopped
• 90g soba noodles or 100g rice vermicelli noodles
• Optional - 1 spring onion, finely chopped, to serve 

Cooking 

1. Place the chicken breast in a large saucepan and cover completely with water (you will need around 9-10 cups to achieve this). Add the star anise, chilli, juice & zest of the lime, soy sauce, fish sauce, oil garlic and tomato paste and stir to combine. Bring to the boil over high heat, covered. Once boiled, simmer for 5 minutes, covered, then remove the chicken breast from the pan and leave to rest for at least 5 minutes. Discard the star anise. 

2. Change the stove to medium-high heat and add the mushrooms, tomatoes, pak choy and broccoli to the broth. Cook, covered, for 4 minutes, then add the noodles to the pan and stir well for 1-2 minutes or until the noodles are tender. Remove from the heat and add a generous amount of ground black pepper. Thinly slice the cooked chicken breast and add it to the broth. 

Divide the soup into 4 bowls and add spring onion, if desired. 

Serves / 4 
Total Preparation time / max 15 minutes 
Total Cooking time / max 25 minutes 

x Emily 

TURKEY & VEGETABLE PIZZA

In addition to being quite healthy, I think that making miniature pizzas is rather fun! You can add any ingredients that you know to be healthy and low-fat (for example chorizo would not make the list, but mushrooms and tomatoes would), chop them up and bake them for 10-12 minutes. Just remember that when it comes to pizza, less toppings is always more! Coeliacs could substitute pita bread for a gluten-free wrap as a base or a small gluten-free pizza base. Vegetarians can omit the turkey and add more vegetables. If you are making this dish after a long, draining day at work and don’t feel like being creative, use my combination of  toppings, as they are delicious. Be mindful that portion sizes are very important, therefore try to stop yourself at ONE pizza. 

INGREDIENTS

• baking paper
• 2 tablespoons tomato paste 
• 4 small whole wheat pita breads (45g each) 
• 120g sliced turkey, roughly shredded
• 60-80g red onion, finely diced
• 1 small red capsicum, finely diced
• 1 x 400g tin of artichokes, rinsed, drained & roughly chopped 
• 1 teaspoon of reduced-fat grated cheese for each pita bread 
• 2 teaspoons dried oregano or 1 tablespoon fresh oregano, finely chopped 

COOKING 

1. Preheat oven to 200 degrees celsius fan-forced. Line a large oven tray with baking paper. 

2. Spread a thin layer of tomato paste over each of the pita breads. Then evenly distribute the turkey, red onion, capsicum and artichokes to each pita bread. Top with cheese and oregano. 

3. Bake in the oven for around 10-12 minutes or until the base browns to your liking. 

Serves / 4  / 1 pita pizza per serving 
Total Preparation time / max 10 minutes 
Total Cooking time / around 15 minutes 

x Emily 

SALMON and VEGETABLE MUFFINS

I've finally found a way for myself to enjoy salmon! I really hate that I cannot stand salmon fillets, as I know how healthy they are for me. After eating red salmon in a sandwich that a lovely friend's mum made for me a while back, I realised that I didn't mind salmon in a tin! I figure that if I start eating salmon in these muffins I will be able to gradually work my way towards salmon fillets! I eat these with a side salad for a light dinner. You can top the muffins with extra herbs and a dollop of reduced-fat sour cream, if desired. 

INGREDIENTS

• extra virgin olive oil spray or 2 teaspoons extra virgin olive oil
• 4 eggs, preferably free-range
• 1 can (210g) red salmon, drained, flaked & any bones removed
• 1/4 cup reduced fat cows milk (or if intolerant/allergic to dairy substitute for lactose-free, soy or unsweetened almond milk)
• 1/4 cup water 
• 1/2 red or green capsicum, deseed and finely chopped
• a generous handful of baby spinach, chopped
• a small handful of dill and / or parsley, finely chopped
• 30g reduced fat feta, crumbled
• a generous amount of ground black pepper

COOKING 

1. Preheat a fan forced oven to 180 degrees. Spray or brush all holes of a 12 standard muffin tray. 

2. Whisk the eggs in a medium bowl, then add the salmon, milk, water, capsicum, spinach, herb/s, feta and pepper. Mix well to combine and add more water if the mixture is too thick for your liking. 

3. Pour the salmon & egg mixture into the prepared muffin holes. I like to make big muffins, therefore I usually make around 9 muffins. If you want to make 12 muffins, pour a little less into each muffin hole. 

4. Bake for around 25 minutes or until egg is just set and golden. Remove warm, topped with extra herbs, if desired. 

Makes / 9 

Total Preparation time / under 15 minutes 

Total Cooking time / 25 minutes 

x Emily 

BROWN RICE, CHICKEN & CHINESE BROCCOLI

This is a very simple dish, inspired by my husband saying that he wanted 'chicken, brown rice and broccoli' for dinner. I had bought some Gai Lan (Chinese broccoli) from a farmers market on the weekend which I absolutely love with oyster sauce and soy sauce. Gai lan has thick green stems and dark green leaves, both of which can be eaten. You can certainly fry the chicken breast with 1 teaspoon extra virgin olive oil or sesame oil and 1 finely chopped garlic clove, however I prefer poaching chicken as it uses no oil and does not dry out, hence this is the method I used in the recipe below. 

INGREDIENTS

• 2 chicken breasts, even in size (around 450-500g in total)
• 1 large garlic clove, peeled & sliced 
• 1 tablespoon soy sauce
• 1 cup brown rice
• 1 head of broccoli, florets and stalk chopped into even pieces
• 1 bunch of Gai lan (Chinese broccoli), ends of stalks removed (these are too tough to eat) and stalks and leaves separated 
• Optional - 1/4 cup green shallots, finely chopped, to serve 

Sauce

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sushi vinegar or mirin
• 1 teaspoon sesame oil

COOKING 

1. Fill a medium saucepan halfway with water, add the chicken breasts, garlic and soy sauce. Bring to the boil, covered, then simmer for 10 minutes. After this time turn off the stove and leave the chicken to sit for 5 minutes, before removing the chicken and placing it on a chopping board to cool for 5 minutes before shredding it. 

2. Meanwhile, add the brown rice to another medium or small saucepan with 2 cups of water and bring to the boil, covered. Reduce to a simmer, still covered, and cook for 15-18 minutes or until the rice is tender and the water has been absorbed. 

3. Prepare the sauce by combining all the ingredients in a small bowl or cup/mug. Add a few tablespoons of water to thin out the sauce and stir vigorously to remove any lumps. 

4. In a third saucepan (or if not available wait until the chicken or rice is finished to use that saucepan), fill with around 10cm of water and bring to the boil, covered. Once boiled add the gai lan stalks and the broccoli, as these take longer to cook than the leaves. When the stems have become bright green, or have been cooking for 2 minutes, add the leaves to the water and cook for 1-2 minutes or until the leaves are wilted. Remove from heat and drain the vegetables until cold water in a colander. Roughly chop the gai lan leaves. 

Combine the chicken, rice, sauce and vegetables in a large serving bowl, stirring well. Divide into 4 serving bowls and top with finely chopped green shallots, if desired. 

Serves / 4

Total Preparation time / 10 minutes 

Total Cooking time / around 30 minutes 

x Emily 

WARM STEAK SALAD SANDWICH

This steak salad sandwich idea came about whilst I was browsing an issue of Super Food Ideas several years ago. I love the idea that a steak sandwich can become a salad and can be eaten at dinner time without any judgement. If you are not prepared to cook your own beetroot do not use the tinned beetroot as there is so much sugar in those slices! I've listed how to cook the beetroot to make it easy, however if in a rush leave it out or cook it before that night; for example I roasted my beetroot on Sunday and used it on Tuesday. Roasting a beetroot is so simple: you let the oven do the work for 25-30 minutes and you can use this time to get the salad ready. 

INGREDIENTS

• 1 medium beetroot, peeled, ends trimmed and cut into half 
• 1 teaspoon extra virgin olive oil
• 400g lean eye fillet steak, cut into small even strips
• a generous handful of baby spinach leaves and/or mixed lettuce leaves, washed and drained
• 2 large tomatoes, washed and cut into wedges
• 1/2 a continental cucumber, cut into slices 
• 1 ripe avocado, cut into small pieces
• 2 slices of wholemeal or multigrain bread (or gluten-free if intolerant), toasted and torn into little pieces
• 30g of grated reduced-fat cheese 

Dressing

• 1 small garlic clove, finely chopped or crushed
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 teaspoon extra virgin olive oil 
• 2 tablespoons water 
• ground black pepper

COOKING 

1. *NB: Skip this step if you are not using beetroot. 
Preheat a fan-forced oven to 200 degrees celsius and wrap the beetroot halves in foil. Cook for 25-30 minutes or until beetroot is tender (that is, you can slice the beetroot with a knife easily). Remove from oven and leave to cool for 5 minutes, then slice beetroot into thin wedges. 

2. *Either perform this step once the beetroot has just been removed from the oven or start with this step. 
Heat a medium frying pan over low-medium heat, adding the oil and swirling to coat. When the pan is hot add the beef and cook, tossing often, for around 5 minutes or until the beef is cooked & browned to your liking. Remove from heat. 

3. Whilst the beetroot and/or beef is cooking, make the dressing by combining all the ingredients and stirring well. 

2. Combine the baby spinach/lettuce, tomatoes, cucumber, avocado, torn bread pieces, cheese and cooked beetroot in a large serving bowl. Add cooked beef to the bowl and toss well to combine. Drizzle the dressing over the top and serve. 

Serves / 4 

Total Preparation & Cooking time / around 40 minutes if cooking the beetroot / less if not 

x Emily 

HOMEMADE HUMMUS

I greatly enjoy making dips myself, as I then know exactly what ingredients go into them. Store bought Hummus can often be disguised as a healthy dip, but the huge quantities of oil and preservatives added to it can be very scary. In addition dips always taste so much better when they are made out of your own kitchen. This is one of my go-to dips when I have friends coming over or when I am asked to bring snacks somewhere. 

Ingredients

• 400g tin of chickpeas, rinsed and drained 
• 2 garlic cloves, crushed or finely chopped
• 1 teaspoon tahini paste 
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander 
• the juice of 1/2 a small lemon
• 2-3 tablespoons extra virgin olive oil 
• Optional - 1 tablespoon fresh parsley, finely chopped, plus extra to serve 

Preparation

1. Place all the ingredients except for the oil in a blender or food processor and blend/process for a few minutes or until all the ingredients are combined. You may need to stop the machine a few times to scrape the mixture from the sides so that it all mixes evenly. Slowly pour in the oil whilst the blender/processor stays on. If the hummus is not smooth in consistency after adding 2 tablespoons olive oil you may add a 3rd and/or add more lemon juice. 

Serve the hummus alongside sliced raw vegetables, such as carrot, capsicum, celery, cucumber, zucchini, etc. 

PUMPKIN MASH

Pumpkin is my vegetable of choice for autumn and winter.  Not only do I adore the bright colour, I love the taste and the versatility of this humble vegetable. Just add a few simple ingredients to pumpkin and you’ve got yourself a filling and satisfying dish. I recently looked into the nutritional composition of this orange beauty and realised just how good this vegetable is for you...

·      Pumpkin has a super high carotenoid content, which assists in deterring premature aging, cardiovascular problems and other infections. Carotenoids are also high in Lutein and Zeaxanthin, minerals which protect the eyes and inhibit the formation of cataracts and deterioration of the eye tissue. 

·      Pepitas, or the seeds in the pumpkin, are a fantastic source of protein. Just one ounce or 29 grams of pepitas contains a massive 7 grams of protein.

·      Pumpkin flesh and seeds are rich sources of Vitamin A, which does wonders for boosting your immune system and improving the condition of your eyes.

·      Pumpkin contains a considerable amount of Vitamin C, which is proven to attack several forms of cancer as well as increasing the body’s immunity and fighting free radicals.

·      Pumpkin seeds are filled to the brim with essential fatty acids, which offer protection against common health diseases including arthritis, cancer and high blood pressure. Fatty acids also increase brain power and encourage healthy skin.

·      Fibre can sometimes be a tough ingredient to incorporate into your daily diet. Luckily, pumpkin has plentiful amounts of good dietary fibre, which assists in lowering bad cholesterol levels in the blood as well as helping to regulate blood sugar levels. Pumpkin flesh is a very effective remedy for gastro illnesses such as indigestion and constipation.

·      Pumpkin is also choc-full of Zinc & Potassium. Zinc is essential for improving bone density as well as boosting the immune system and keeping the reproductive system healthy. A diet filled with Potassium can reduce the onset of hypertension and cardiovascular diseases.

·      Pumpkin flesh and pumpkin seeds are loaded with the mineral magnesium, which is involved in the maintenance of muscles, bones and teeth as well as many other biological functions. 

INGREDIENTS

• 750g pumpkin, (approximately 1/2 a butternut pumpkin) deseeded, peeled & chopped into even sized small pieces
• 1 tablespoon extra virgin olive oil
• 1 large garlic clove, finely chopped or crushed 
• 1/2 cup reduced fat cows milk (or if dairy intolerant / allergic try soy, lactose-free or unsweetened almond milk) 
• 1 tablespoon ground sage and/or 1 tablespoon fresh sage, finely chopped

COOKING 

1. Place the pumpkin pieces on a large heatproof plate and cover with glad wrap. Microwave on high for 5 minutes or until pumpkin is soft. Alternatively, if you do not have a microwave, steam the pumpkin in a saucepan with water just covering the pumpkin for around 5 minutes. 

2. Heat the oil in a medium saucepan over medium-high heat and swirl to coat the pan. Add the garlic to the pan and cook for 1 minute. Add the softened pumpkin to the pan and cook, stirring frequently, for 2 minutes or until very soft. Add the sage and the almond milk, one 1/4 cup at a time, mashing and stirring until the milk has been absorbed and the pumpkin is smooth. Remove from heat and season with ground black pepper. Serve warm. 

Serves / 4 as a side  

Total Preparation time / 5 minutes  

Total Cooking time / around 10 minutes 

x Emily 

BAKED SEA PERCH with STEAMED BROCCOLI & SWEET POTATO FRIES

I was very lucky to be given several Sea Perch fillets from my father-in-law, who caught them fishing up in Northern QLD earlier this year. Sea Perch is often called Red Emperor, however it is not a true Emperor fish. As I am not an avid fish eater but have decided to become, due to the numerous health benefits fish provides, I did some extensive research regarding how to cook fish before diving in. I chose baking the fish as apposed to grilling or pan frying, as it seemed a better way to keep the moisture in the fish. I was surprised to learn that Sea Perch is one of Australia's most highly regarded fish...lucky I have a whole freezer full of them! 

INGREDIENTS

Baked Fish 

• the juice of half a lemon
• the juice of half a lime (or the juice of 1 lemon or 1 lime)
• 1 large garlic clove, finely chopped or crushed
• 1/2 teaspoon chilli flakes
• 1/4 cup fresh parsley, finely chopped
• 2 sea perch fillets, skinned
• al foil 
• 1 tablespoon extra virgin olive oil 
• shallow oven tray or baking dish 

Sides

• 1 medium sweet potato, washed, peeled & cut into thin even wedges
• 1 teaspoon extra virgin olive oil 
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 head of broccoli, separated into florets and stalk chopped

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Toss the sweet potato wedges with the oil and spices, then place on a lined baking tray. Place at the very top of the oven and cook for 20-25 minutes or until fries are lightly browned and cooked to your liking. Remove from heat. 

2. Combine the lemon and/or lime, garlic, chilli and parsley in a small bowl, mixing well. 

2. Place the fish in separate al foil, then brush the oil over the front and back of the fish fillets. Pour half of the marinade over the top of each fillet and wrap the fish like a parcel in the foil. 

3. When the fries have been in the oven for 15 minutes, bake the fish in the oven in a shallow tray or baking dish for 10-12 minutes, using a knife to see if the fish is cooked (if it is cooked, the fillet will flake slightly when the knife enters). Remove from the oven. 

4. When the fish has been placed in the oven, bring a small saucepan to the boil over high heat, covered. Remove the lid and place a sieve or colander in place of the lid with the broccoli florets & stalks inside. Steam for 4-5 minutes or until just tender. Remove from heat and toss with ground black pepper. 

Serve fish alongside 1/2 of the steamed broccoli and 1/2 of the sweet potato fries. 

Serves / 2

Total Preparation time & Cooking time / around 35 minutes  

x Emily 

QUINOA CHICKEN RICE PAPER ROLLS

A lovely friend of mine fed these rice paper rolls to me the other weekend and I have not been able to stop thinking of them since, therefore I made my own version of them. I love the twist Collette has put on this traditional light Vietnamese meal, by adding quinoa and oven baked pumpkin to pump up the fillings. You can use skinless bbq chicken if you prefer this to poaching chicken breast and can choose to leave out the quinoa if you want to make this meal more low-carb. If you are vegetarian add the quinoa and some thinly sliced avocado. This is a such a light, fresh lunch or dinner that I can see myself making it for many, many years to come. 

Ingredients

• baking paper 
• 300g pumpkin, peeled, deseeded and cut into 2cm pieces 
• 1 teaspoon extra virgin olive oil
• 250g cooked chicken, skin removed or 250g chicken breast 
• 1/3 cup white quinoa
• 12 rice paper round sheets
• 1 Lebanese cucumber, cut into thin sticks
• 2 generous handfuls of baby spinach or green lettuce
• 2 spring onions, finely chopped
• Optional- 2 handfuls of fresh coriander leaves, roughly chopped
• Dipping sauce - hoisin sauce or sweet chilli sauce 

Cooking 

1. Preheat a fan forced oven to 200 degrees celsius. Line a baking tray with baking paper. Toss the pumpkin and oil in a medium bowl to combine, then place the pumpkin in a single layer on the tray. Bake in the oven for 20 minutes or until the pumpkin is tender.

2. If you are using cooked chicken, ignore this step. If you are not using cooked chicken, you will need to poach the chicken breast. Whilst the quinoa is cooking, place the chicken breast in a small to medium saucepan. Bring to the boil, covered, then simmer for 10 minutes. Turn off the stove and let the saucepan stand, covered, for 5 minutes. Remove the poached chicken from the pan and leave to cool for a few minutes before 'shredding' the chicken (I do this with 2 forks and pull in separate directions, as you would when 'pulling' pork). Discard the poaching liquid. 

3. Rinse the quinoa thoroughly, twice, with your hands and strain through a sieve. Bring the quinoa to boil in a small to medium saucepan over high heat with 1 cup water, covered. Once boiled, lower to a simmer and continue to cook, covered, until all the water is absorbed, around 6 minutes. 

4. Once the pumpkin, chicken and quinoa are cooked, pour boiling hot water into a medium bowl. Lay the rice paper sheets next to the water. Place your cool fillings; cucumber, lettuce, shallots, coriander (if using) on a plate next to your cooked fillings. You are now ready to make your rice paper rolls! 

5. Soften each rice paper sheet by individually dipping it in the water and rotating the sheet with your fingers for one rotation only; the paper will feel moderately wet but not completely softened. The consistently of the rice paper should be pliable and slightly tacky. Have a flat surface such as a large clean plate or your bench top to place the paper. Just work with one softened rice paper sheet at a time, as it is much less fiddly. 

6. To wrap - I use the Two End Method. Centre the ingredients vertically, using 1/12 of all of the above ingredients, and position them about 4cm from the lower edge of the rice paper. Bring the lower and upper edge of the paper up towards the filling, then roll up the rice paper from one side to the other (I roll from left to right) and seal. Continue until no ingredients and no rice paper sheets remain (the ingredients should make 12 rice paper rolls comfortably). 

Serve with one of the dipping sauces mentioned and enjoy. 

Makes / 12  / Serves 4 = 3 rice paper rolls each 
Total Prep & Cooking time / around 45 minutes 

x Emily 

THYME TURKEY with ROAST PUMPKIN

I love cooking with turkey as I actually like the taste more than chicken. I found a wonderful butcher at Greenslopes- Rock N Roll Butcher- that sells turkey steaks at a very reasonable price. This meal was created as I was walking my big kelpie; I tend to get my best cooking ideas when I am walking him, so we walk together everyday! 

Ingredients

• baking paper 
• 450g turkey steak, fat removed and cut into even pieces
• 1 heaped tablespoon dijon mustard
• 1 heaped tablespoon lemon thyme or thyme leaves, fresh or dried, stems discarded 
• 1 tablespoon apple cider vinegar
• 3 teaspoons extra virgin olive oil 
• 400g pumpkin, deseeded, peeled and chopped into even 3cm pieces
• 1 tablespoon maple syrup
• a generous pinch of ground black pepper
• 1/2 a leek, white part only, finely chopped
• 4 handfuls of mixed lettuce, washed and roughly torn/chopped 

Cooking 

1. Preheat a fan forced oven to 220 degrees celsius. Line a medium to large baking tray with baking paper. 

2. Combine the turkey, mustard, thyme, vinegar and 1 teaspoon oil in a medium bowl, stirring well. Refrigerate for 10 minutes. 

3. Once the turkey is marinating, toss 1 teaspoon oil, pumpkin pieces, maple syrup and pepper in a medium bowl. Place in a single layer on the prepared baking tray and bake in the oven for 20-25 minutes or until the pumpkin is tender and / or just starting to become golden. 

4. Once the turkey had marinated for 8 minutes, heat the remaining 1 teaspoon of oil in a medium frypan over medium-low heat and swirl to coat the pan. Add the leek and cook for 2 minutes or until fragrant and just starting to become golden. Remove from heat and add the turkey to the pan, keeping the heat over medium-low. Cook the turkey for 4 minutes, stirring often, then turn off the heat, cover the pan and leave the turkey to sit in the pan for 5 minutes. After this time pick the biggest few pieces of turkey and cut them in half, checking that the turkey is white and no longer pink. If it is still slightly pink, cook for another minute. 

5. Toss the cooked turkey, leek, pumpkin and lettuce in a large serving bowl. Serve with extra thyme leaves, if desired. 

Serves / 4 

Total Preparation & Cooking time / around 40 minutes 

x Emily 

TOFU, QUINOA & GREEN SALAD

This recipe came from a Japanese cookbook, from a recipe titled "Millet & Tofu Salad". My creativity ran wild with this recipe and I ended up keeping just one of the original ingredients: tofu! This goes to show how deviating from the exact instructions and ingredients of a recipe is absolutely fine to do and I expect readers to do the same with my recipes! To me, cooking is fluid and everything can be fixed, like painting. You just have to own the ingredients and the methods you choose. Anyways, tofu has recently become a wonderful source of protein for me, as I am not an avid meat eater. I hope you like the dish (and if you don't, change it!). 

Ingredients

Salad 

• 300g firm tofu, halved 
• 1 cup quinoa 
• 2 teaspoons extra virgin olive oil 
• paper towel
• 1 medium green capsicum (around 250g), seeded removed & thinly sliced
• 150g green beans, trimmed and cut in half
• 2 spring onions, thinly sliced
• 1/4 cup almonds, halved

Dressing

• a generous pinch of ground black pepper
• 1 heaped tablespoon dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons water (or more, if you want the dressing thinner)

Cooking 

1. Place the halved tofu between two chopping boards or plates with a weight on top (I used a jar of nuts). Raise one end (I placed a small scale underneath one side of the chopping board) and sit for 25 minutes. 

2. Meanwhile, rinse the quinoa thoroughly, twice, with your hands and strain through a sieve. Bring the quinoa to boil in a medium saucepan over high heat with 2 and a 1/2 cups of water, covered. Once boiled, lower to a simmer and continue to cook, covered, until all the water is absorbed, around 10-12 minutes. 

3. Whilst the tofu is sitting and the quinoa is cooking, heat a small saucepan over medium-low heat and dry fry the halved almonds (meaning without using any oil). When the almonds are fragrant and the inside of the almonds are very slightly golden, remove from the heat, as they will continue to brown as they sit. 

4. Make the dressing by combining all of the ingredients in a small bowl or mug and stirring well until no lumps of mustard remain. 

5. Once the tofu has sat for 25 minutes, chop into slim, even strips. Heat 1 teaspoon olive oil in a medium pan over medium heat, swirling to coat. Add the tofu strips and cover the pan. Cook for around 3 minutes on each side or until the tofu is lightly browned. Remove from the heat and place on a few paper towels, then pat with another few paper towels to remove the excess oil. Repeat this process, adding another teaspoon of oil, until all tofu is cooked. Remove the tofu from the heat and leave to cook on the paper towel. 

6. Change the heat to low and add the sliced capsicum, green beans and spring onions and cook, uncovered, stirring, for 2 minutes or until the spring onions are very fragrant. 

Serves / 4 
Total Prep & Cooking time / around 45 minutes (including the tofu resting time)

x Emily 

GYOZA / JAPANESE DUMPLINGS

Gyoza are a favourite dish of my husbands'; he asks for them frequently. They require patience and time so I don't make them too often for him (and I don't want him to get too used to them!). My dumplings are nowhere near as expertly folded or presented as what you would receive at a Japanese restaurant, however the way I fold my gyoza is less fiddly and works well for me! Ps please note that wonton wrappers are not gluten-free and that different wonton pastry are different sizes. I prefer to buy wonton pastry from an Asian supermarket, as they are bigger than some of the pastry for sale at the supermarket. If buying pastry from the supermarket you may need to reduce the amount of mince mixture in each gyoza by 1 teaspoon. 

INGREDIENTS

Gyoza

• 500g lean pork, beef or chicken mince
• 2 spring onions, finely chopped
• 1 large garlic clove, finely chopped
• 2-3 cm fresh ginger, grated
• 2 small carrots or 1 large, grated
• 1 cup wombok (chinese cabbage), finely shredded
• 2 tablespoons soy sauce 
• 1 egg, preferably free range, yolk & white separated
• 1 x 330g packet of wonton pastry 
• pastry brush
• 1 tablespoon extra virgin olive oil 

COOKING

1. Place the mince, onion, garlic, ginger, carrot, wombok, soy sauce  and the yolk of the egg in a large bowl. Stir well to combine. 

2. Place the wonton wrappers on a clean surface. (If you are working with wrappers that have been in the freezer and are thawing, cover the wrappers with a damp tea-towel so they do not dry out). Place 2 teaspoons of the mince mixture in the centre of each wrapper. Brush the edges with egg white and fold over to close. You can pleat the edges of the wrapper with your fingers to seal or you can do as I like to do and fold the edges over each other, overlapping the edges and making a kind of rectangle. Repeat this process until all wrappers have been used or until the filling has run out. (If you end up with extra filling, roll the mince into balls and make meatballs!). 

3. Bring a large frying pan or saucepan with around 5cm of water to the boil. Once boiled, add as many gyoza as will fit without overcrowding. Reduce the heat to a simmer and cover, cooking for 3 minutes. Remove the gyoza from the pan and continue this process until all gyoza is cooked. Remove the water from the pan and dry. 

4. Heat the olive oil in the same pan and swirl to coat. Cook the gyoza on just one side, for 2 minutes or until lightly browned. Place the fried gyoza on paper towel to absorb the oil and continue this process until all gyoza are lightly fried. 

Serve alone or alongside a dipping sauce; I often eat these as is as they are so delicious! 

Serves / 4 as a main / 8 as an entree 
Total Preparation time / 30 - 40 minutes 
Total Cooking time / around 20 minutes

x Emily 

PRAWN & VEGETABLE RICE NOODLES

I love eating prawn vermicelli salads when I go out to Vietnamese restaurants. Making your own is actually very easy and cheaper! I like to buy ready made prawns, that is, prawns that have already been peeled and deveined themselves, if I am time poor. Otherwise super fresh prawns will do, they will just require a little more prep time to remove their shells, tails and faeces track. I love the thicker rice noodles, but you could substitute for vermicelli. As there are only 50g cooked noodles per serving, the carbs are relatively low and the meal is light. Add whatever vegetables you have on hand that can be eaten raw. 

INGREDIENTS

Noodles 

• 250g uncooked prawns, peeled, deveined & washed
• 2-3cm fresh ginger, finely chopped
• 1 garlic clove, finely chopped
• 1/2 - 1 teaspoon chilli flakes
• 2 spring onions, plus extra to serve, finely chopped
• 1 teaspoon sesame oil 
• 100g pad thai rice noodles (thicker than vermicelli)
• 150g green beans, trimmed and cut into small pieces 
• 1 large carrot, grated 
• 1 lebanese cucumber or 1/2 a continental cucumber, diced
• Optional - a handful of fresh coriander leaves, washed & roughly chopped 

Dressing 

2 teaspoons fish sauce 

the juice of 1 large lime

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon honey

2 tablespoons water 

COOKING 

1. Marinate the prawns with the ginger, garlic, chilli, spring onions and oil in a medium bowl. Place in the fridge until step 4. 

2. Meanwhile, bring a medium saucepan filled halfway with water to the boil, covered. Once boiled add the noodles and cook for 3-4 minutes or until the noodles are tender but not mushy. Remove from the heat and drain the noodles in a colander under cold running water, separating the noodles with a fork. 

3. Make the dressing by combining all ingredients in a small bowl and stirring to combine. 

4. Heat a small to medium fry pan over medium-low heat. Once warm add the prawns and cook, stirring, for 2-3 minutes or until the garlic and ginger is cooked and the prawns are pink in colour. Remove from heat. 

5. Place the cooked prawns in a large serving bowl with the cooked noodles. Add the beans, carrot, cucumber, a handful of spring onions and coriander, if using and toss well to combine. Drizzle the dressing over the top and toss again. 

Serves / two 
Total Preparation time / max 15 minutes (longer if you need to prepare the prawns yourself) 
Total Cooking time / 15 minutes 

x Emily 

ALFALFA, HAM & ALMOND SALAD

I’ve loved alfalfa sprouts since I can remember. Whilst some people think they taste like grass, I love their slightly crunchy texture and their little tendrils. I actually prefer alfalfa sprouts to lettuce, which I often find very boring and monotonous in salads. Alfalfa sprouts as a great source of folate, vitamin C & fibre. These little babies also contain vitamin K and E and are the only vegetable that continues to produce vitamins after they have been harvested! Try these sprouts in a salad, a stir-fry or in rice paper rolls.

This is the simplest salad I have made in a long time and was extremely fresh, quick to make and satisfying.

INGREDIENTS

• 100g alfalfa sprouts, washed & drained
• 75g cherry tomatoes, halved or 1 small tomato, roughly chopped
• 100g gluten-free 99% fat free ham, roughly chopped
• 1/2 a small ripe avocado, roughly chopped
• 1/2 a small red onion, finely chopped
• 1 tablespoon pine nuts
• 1 tablespoon sunflower seeds
• 1 tablespoon pepitas (pumpkin seeds)
• 2 tablespoons red wine vinegar 

PREPARATION 

1. Combine all ingredients, except for the vinegar, in a medium to large serving bowl. Drizzle red wine vinegar and a pinch of sea salt over the top and toss well to combine. Serve cold. 

Serves / 2 as a main or 4 as a side 

Total Preparation time / 10 minutes 

x Emily 

GRILLED TUNA BROWN RICE SALAD

Creating more recipes that use fish has been a fun challenge for me. I have found myself loving tuna steaks and wanting to cook with them a couple times a week. This salad includes a small amount of brown rice, however you can omit the rice for a super light meal. Just make sure that without the rice you do not get hungry after dinner and snack on something else! 

Ingredients

Salad

• 1/2 cup brown rice
• 2 large handfuls of lettuce or baby spinach or mixed 
• 1 large tomato, thinly sliced
• 100g green beans, trimmed and chopped into small pieces
• 120g continental or Lebanese cucumber, diced
• 1 spring onion, finely chopped
• 30g reduced-fat feta, crumbled 
• 250g tuna steak, cut in half 
• 1 teaspoon extra virgin olive oil 
• aluminium foil 

Dressing

• 2 tablespoons soy sauce
• 1/2 teaspoon chilli flakes
• 1 spring onion or 2 tablespoons fresh chives, finely chopped
• 1 teaspoon fish sauce
• 2 tablespoons water 

Cooking 

1. Bring the rice and 1 and a 1/4 cups of water to the boil, covered, then simmer for 8 minutes or until all water is absorbed and the rice is tender. Remove from heat. 

2. Meanwhile, prepare the salad by chopping and tossing the lettuce, tomato, beans, cucumber, spring onion and feta in a large serving bowl. 

3. Make the dressing by pouring all ingredients into a small bowl and stirring. 

4. Stir the tuna steak with the olive oil. Bring either a grill plate or a frying pan to high heat. Add the tuna and leave to cook for 2 minutes each side. After this rest the cooked tuna for 2 minutes wrapped loosely in the al foil. Once the 2 minutes are up, carefully slice the tuna. 

Add the brown rice and tuna to the salad and lightly toss. Drizzle the dressing on top and divide into 2 bowls. 

Serves / two 

Total Preparation & Cooking time / max 20 minutes 

x Emily