Healthy Dinner Recipes

Spiced Beef, Pumpkin And Kale Salad Recipe

Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.

RELATED: Roasted Rack Of Lamb With Baby Vegetables Recipe 

Ingredients

2 x 200g round steaks (about 2cm thick)

1⁄4 small Japanese pumpkin, peeled and cut into wedges

1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)

1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander

2 cups coarsely torn kale (about 1⁄2 bunch)

1 golden shallot, thinly sliced

2 tbsp extra-virgin olive oil

Juice of 1 lemon

3⁄4 cup coarsely torn flat-leaf parsley

2 tbsp roasted pepitas

Yoghurt-tahini sauce

4 tbsp natural yoghurt

1 1⁄4 tbsp each tahini, lemon juice and olive oil

Spiced Beef, Pumpkin And Kale Salad Recipe

Method

  1. Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
  2. Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
  3. Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
  4. Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
  5. Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
  6. While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
  7. Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.

Recipe courtesy of BeefandLamb.com.au

September 22, 2015

Mediterranean Baked Sweet Potato Recipe

Who doesn’t want to enjoy the taste of freshly baked potatoes minus the extra calories? Ever since sweet potatoes have become trendy again, there are a number of ways to enjoy this healthy vegetable for almost every meal!

This recipe involves less than 10 ingredients, 1 bowl, and just 30 minutes or less to prepare – who is ready?

RELATED: Easy Recipes with Sweet Potato

Ingredients

4 medium sweet potatoes

1 can chickpeas (rinsed and drained)

1/2 tablespoon olive oil

1/2 teaspoon coriander, cinnamon, cumin, and paprika

Sea salt

Lemon juice

Garlic sauce

1/4 cup hummus (or tahini)

Juice of 1/2 lemon

1 teaspoon dried dill

3 gloves garlic

Water or unsweetened milk (whatever you have in the kitchen)

Method

  1. Preheat the oven to 400ºF (or 200ºC), and line a tray with baking paper.
  2. Clean the potatoes, and cut lengthwise since this will make it so much easier for you to prepare.
  3. Rinse and drain the chickpeas, then season with olive oil and spices before leaving to dry on a baking sheet.
  4. Season the sweet potatoes with a touch of olive oil before placing them on the same baking sheet.
  5. Leave the sweet potatoes and chickpeas to roast while you’re preparing the garlic sauce. Add all of the ingredients into a bowl, and whisk to combine them. Add a touch of dried dill if you want more of an intense flavour.
  6. If you have hummus or tahini, you may now add it into the rest of the mixture. If not, you can always make your own with our super-easy recipe.
  7. Remove the sweet potatoes and chickpeas when they gold and tender, then set aside so they can cool down.
  8. Serve with the potatoes flipped upwards, and top off with chickpeas, garlic sauce and delicious garnish.

Image and Recipe via Minimalist Baker

September 3, 2015

Spinach and Walnut Bruschetta Recipe

Treat yourself to a light and healthy dinner of bruschetta with a twist. Substitute the tomatoes for fresh spinach and walnuts for a savoury dish suitable for lunch or even a snack.

RELATED: Strawberry, Spinach and Bacon Salad Recipe

Ingredients

100g baby spinach

4 slices wholemeal bread

1 clove garlic

2 tablespoons olive oil

50g goats cheese (cubed)

2 tablespoons walnuts

Method

  1. Heat a saucepan with olive oil, and carefully cook the spinach until soft. Let it steam for a few minutes then turn down the heat.
  2. Toast the bread, drizzle with olive oil and some garlic to taste.
  3. Arrange the spinach, cheese and walnuts before serving.

Image via Pinquin Foods

August 13, 2015

10 Minute Salmon And Vegetable Stir Fry

Looking for a healthy dinner the family is going to enjoy on a short time frame? A quick stir fry is the best option since it’s made with wholesome vegetables, healthy salmon and takes just 10 minutes create.

RELATED: Quick and Easy Smoked Salmon Recipe

Ingredients

3 tablespoons vegetable oil

2 cloves garlic, chopped

1 cup baby carrots

1 cup asparagus, sliced

2 cups salmon fillet

1 red pepper, diced

1 green pepper, diced

2 tablespoons rice wine

1 tablespoon soy sauce

Method

  1. Heat the oil over a large wok, and fry the garlic until it begins to brown.
  2. Add the vegetables and cook for 2 minutes. Then add the salmon (feel free to cube or slice it into thin pieces so it can cook faster). Keep cooking for another 2 minutes until it begins to crisp.
  3. Combine the rice wine and soy sauce, and stir every few seconds. Cook for another 5 minutes, then serve immediately.

Image via iFoodReal

August 1, 2015

Quick And Easy Healthy Mussel Omelette Recipe

Looking for a light dish for those balmy summer evenings? A mussel omelette is a quick and easy way to use those leftovers in the fridge and still keep healthy. This delicious meal is perfect for lunch or dinner and can also be served as an appetiser.

RELATED: Steamed Mussels with Hazelnut Gremolata

Ingredients

3 large eggs

1 tbsp olive oil

50g cooked, shelled mussels

1 tbsp parsley

Salt and pepper to season

Instructions

  1. Crack the eggs into a small bowl, beat them gently with a fork and season with salt and pepper.
  2. Heat the olive oil in the frying pan and cook the eggs over medium heat until they start to set.
  3. Transfer the omelette onto a plate, then sprinkle the cooked mussels, parsley and other vegetables over the top. Season again with cracked black pepper or chilli flakes.

Image via The Times

July 27, 2015

Cajun Chicken With Avocado Salad And Mango Salsa Recipe

To celebrate the release of The Detox Kitchen Bible, author Lily Simpson has shared her cajun chicken with avocado salad recipe with SHESAID. Wheat, dairy and refined sugar free – as with all the 200 recipes in the book – this particular dish is all about the rich spices and aromatic flavour.

RELATED: Vegan Chocolate Pikelets With Chocolate Topping Recipe

“The chicken is perfectly balanced by the light, creamy avocado salad and sweet-spicy salsa made with mango,” says Lily. “This fruit is a source of the antioxidant beta-carotene, which among its many other benefits may help delay the onset of cognitive decline in older people.”

Ingredients

1 tbsp smoked paprika

2 tbsp ground cumin

1 tbsp ground coriander

1 tsp crushed dried chilli

1 garlic clove, crushed

1 tsp olive oil

4 skinless, boneless chicken breasts, about 150g each

Salad

150g spinach

A handful of fresh coriander

A handful of fresh mint

A handful of fresh parsley

1/4 red onion, roughly diced

1 tsp rapeseed oil

2 avocados

Mango salsa

1 mango, diced

4 cherry tomatoes, diced

A handful of fresh coriander, finely chopped

Juice of 1 lime

1 fresh red chilli, seeded and finely chopped

Salt and pepper

Method:

  1. Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. Add the chicken breasts and turn them so they are covered with the marinade.
  2. Set a ridged griddle/grill pan on a medium heat and leave to heat up.
  3. Meanwhile, one at a time, place the breasts on one half of a large sheet of clingfilm. Fold the clingfilm over so that the spices are sealed in and gently bash the breasts with a rolling pin to flatten them to about 1cm thick.
  4. Remove the clingfilm, then place the breasts on the griddle pan and cook for 6 minutes on each side.
  5. Make the salad whilst the chicken is cooking. Finely chop the spinach, coriander, mint, parsley and red onion and mix together with the oil in a large bowl. Peel the avocados and remove the stone, then dice the flesh. Add to the bowl and fold in gently. Season with salt and pepper.
  6. For the salsa, combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa.
  7. Serve each chicken breast with a big helping of the spinach salad and the mango salsa.

The Detox Kitchen Bible is available at Dymocks.

July 7, 2015

Make Your Own Dumplings From Scratch

Who can resist a delicious serve of dumplings, especially when they’re filled with fresh vegetables and a chilli sauce – yum! Rather than heading out for dinner each time, make them from scratch at home. It’s actually easier than it sounds.

RELATED: Meat-Free Mondays – Mushroom Recipes with Chilli Sambal

Ingredients

2 cups white flour

1.5 tsp salt

1 tbsp baking powder

2 tbsp olive oil

1 cup warm water

Method

  1. Combine the flour, salt and baking powder into a small bowl.
  2. Add the water as you stir, then the oil. Keep mixing until the mixture has combined into a fine paste. Feel free to add any type of filling you like, or simply cook them without one.
  3. Use a spoon to scoop up each bit of the mixture, then drop it into a chicken or beef broth.
  4. Steam for 3-5 minutes or until the dumplings begin to rise to the top of the water.

Image via Mamas Southern Cooking

June 29, 2015

Feta, Hummus and Avocado Wraps Recipe

Looking for a healthy dinner recipe the entire family will enjoy? This yummy little creation brings together nutritious avocado, feta cheese, and hummus in a delightful little wrap – not to mention seasoned with red chilli flakes and cracked black pepper!

RELATED: Avocado and Cherry Tomato Toast

Ingredients

4 wholemeal wraps

2 avocados

200g hummus

4 diced jalapenos

60g feta cheese

Red chilli flakes

Cracked black pepper

Method

  1. Dice the jalapenos, and share give a generous serving on each wrap. Finish off with hummus over the top.
  2. Divide the avocado, sprinkle some feta cheese over the top, then add the pepper and chilli flakes.
  3. Fold each wrap over, then grill gently on each side until golden brown (you could also do this step before adding the filling).

Images via Hungry Healthy Happy

June 4, 2015

Grilled Prawns and Pineapple Recipe

How’s this for the perfect summer dinner recipe?

Grilled prawns with fresh vegetables, seasoned with salt and pepper, and to top if off with some grilled pineapple. Feel free to alter the recipe to suit your own personal taste, or add a few extra vegetables into the mix.

RELATED: 4 Delicious Pineapple Cocktail Recipe

Ingredients

1/2 pineapple

500g prawns (uncooked)

200g scallions

1/2 onion

Salt and pepper

Method

  1. Heat some olive oil over a hot pan, then slice the onion and scallions. Cook until glossy.
  2. Chop off the extra bits from the prawns then lay them flat over the grill. Slice the pineapple and remove the core before grilling the pieces with the prawns. Remember to turn them over.
  3. Boil some fresh broccoli and cauliflower, add them into a bowl with the prawns and pineapple. Then season with salt, pepper or chilli flakes for an extra kick of flavour.

Image via Grok Grub

May 29, 2015

Rainbow Spring Rolls Recipe

Who can resist a yummy spring roll? But we’re not talking about those already made at the store.

Why not take advantage of the seasonal fruits and vegetables to create a delicious rainbow spring roll, which looks good and tastes ever better!

RELATED: Easy Prawn and Avocado Wraps

Ingredients

1 red capsicum

1 yellow capsicum

2 carrots

1/2 red cabbage

1 ripe avocado

2 asparagus sprigs

10 spring roll wraps

Method

  1. Slice the asparagus into small pieces, then bring it to a slight boil. Remove from the heat, and place to cool. You can also use broccoli as well.
  2. Slice the capsicum, carrots and red cabbage. Open up the spring roll wraps, then arrange them in the middle. Top off with avocado, then fold the bottom parts as well as the sides.
  3. You could leave it here for a healthy meal on-the-go, or make a quick red wine vinegar sauce on the side.

Image via Thirsty For Tea

May 23, 2015

Healthy Tuna Linguine Recipe

If it’s your turn to cook dinner tonight, try this delicious tuna linguine recipe. Packed with delicious tomato, cheese, and of course, an easy to prepare serving of protein for your day.

RELATED: Tuna and Couscous Salad Recipe

Serves 2

Ingredients

2 cups linguine

1 cup cherry tomatoes (chopped)

1 tbspolive oil

1 tin canned tuna (drained)

Salt and pepper to taste

Method

  1. Preheat the oven to 200ºC (400ºF) and line a tray with baking paper.
  2. Slice the cherry tomatoes in half, lay them on the tray, then drizzle with olive oil. Cook until golden brown with a crusty layer on top.
  3. Cook the pasta in boiling water, then drain and set aside.
  4. Crumble the tuna over each serving of linguine, then top off with cherry tomatoes, black cracked pepper, chilli flakes and finely chopped parsley.

Image via Olive Magazine

May 1, 2015

Healthy Mushroom and Spring Greens Stir-Fry

If you have a few leftover green vegetables, why not create this easy stir-fry which takes less than 15 minutes to prepare. Make the most of what’s in the fridge and throw a few of your favourite ingredients into the mix for a tasty dish that won’t leave you feeling hungry afterwards.

RELATED: Chicken Cashew Stir Fry Recipe

Serves 4

Ingredients

2 tbsp olive oil

2 cloves garlic

1 small onion (sliced)

1 tbsp root ginger

2 cups mushrooms

1 spring green cabbage

1 cup sliced broccoli

6 scallions (sliced)

2 tbsp red wine

1 tbsp soy sauce

Method

  1. Heat the olive oil in a large wok and add the finely chopped garlic, ginger and onion. Cook for about a minute until brown.
  2. Stir through the mushrooms and cabbage, then add the spring onions and broccoli. Cook for a few more minutes and then add the red wine and soy sauce.
  3. Serve immediately on its own, or boil some white rice or flat noodles on the side.

Image via Season With Spice

April 27, 2015

Asparagus, Egg and Feta Cheese Salad

Give your same-old salad a refresh by adding some healthy asparagus. Not only is this vegetable extremely easy to cook (especially for beginners), but it also tastes amazing with just about anything.

RELATED: Healthy Baked Asparagus Recipe

Since we can’t deny a delicious egg for lunch or dinner, this recipe is perfect to whip-up if time isn’t on your side  it takes just 10 minutes!

Ingredients

1 egg

100g asparagus

2 tbsp olive oil

50g feta cheese (crumbled or cubed, your choice)

Chili flakes

Instructions

  1. Wash and trim the ends of the asparagus, then cut the spears in half. Steam for 5 minutes so they still have some of their crunch. Leave them in for longer if you like them overcooked. You can also poach your egg and serve it on top of the asparagus stems.
  2. Heat the olive oil in a large pan, then add the beaten eggs. Cook for 2 minutes, then add the asparagus.
  3. Remove the pan from the heat, and serve on a plate with chilli flakes (for an extra hit of flavour), fresh basil, and mint.

Image via Babble

April 18, 2015

Lasagne Bolognese Dinner Recipe

Combine both a classic lasagne dish with tasty bolognese for a filling cheat after a long day at work.

If you have a little extra time on your hands, make your own pasta sauce using canned tomatoes, vegetable stock, and fresh herbs for a delicious meal which works well with a shiraz red wine.

RELATED: Skinny Vegetarian Lasagne Recipe

Serves 8

Ingredients

700g beef mince

11 lasagne sheets

1 tablespoon olive oil

1 onion (chopped)

300g tomato cooking sauce

1 tin canned tomatoes (finely chopped)

1 cup water

300g grated cheese

Salt and pepper

Béchamel sauce

4 cups milk

40g butter

1/4 cup flour

1 tablespoon salt

Method

  1. Heat a pan with olive oil and cook the mince until brown. Add the cooking sauce and stir occasionally. Season with salt, pepper, and herbs.
  2. In another pan add the butter until it begins to bubble up. Remove, then add milk and put it back on the heat. Keep cooking until the sauce begins to boil, then remove again and leave to cool.
  3. Cover the base of one tray with meat sauce and one layer lasagne sheets, then evenly distribute the meat sauce mixture. Keep this going for 2 more layers, then pour the béchamel sauce, and top off with the grated cheese of your choice.
  4. Set your oven to 180ºC (350ºF) and cook for 30-40 minutes or until the cheese begins to brown.

Image via Cook Your Dream

March 31, 2015

Healthy Courgette Spaghetti Recipe

Treat the family to a healthy courgette dish which actually looks and tastes like real pasta, minus the added calories.

RELATED: Ricotta-Stuffed Zucchini Flowers

While this meal is made easy using a spiraliser to finely carve the courgettes, you can just slice them manually with a knife, add some tomato sauce and basil leaves to finish – yum!

Serves: 2

Ingredients

3 courgettes (zucchini)

1 tin canned tomatoes

1/2 clove of garlic

3-5 basil leaves

1 tablespoon vegetable stock

1 tablespoon extra virgin olive oil

Method

  1. Wash, dry and chop off the ends of each courgette.
  2. Attach the courgette into the centre of your spiralser, then turn the handle. Make sure to place a bowl at the end to catch the spiralised courgette.
  3. Add one tablespoon of extra virgin olive oil over a hot pan, crush the garlic, empty out the can of tomatoes, and finally finish off with one tablespoon of vegetable stock. Stir well.
  4. Steam the courgettes for a few minutes until soft, drain them, then combine them with the tomato sauce. Mix well, and then transfer onto a bowl.
  5. Serve with a few basil leaves arranged over the top.

Image via Splodz Blogz

March 24, 2015

Easy Prawn And Avocado Wraps

If you don’t have time to make yourself a delicious dinner, try one of our quick wraps instead. They require less than 5 minutes of your evening, and taste amazing!

This week we’re featuring prawn and avocado (of course), with red capsicum and capers inside of a delicious wholemeal wrap.

RELATED: Avocado And Cherry Tomato Toast 

Ingredients

200g freshly peeled prawns

1/2 red capsicum

1 cucumber (diced)

1 tomato (diced)

1/2 avocado

1 tsp capers

Handful of baby spinach and rocket

4 wholemeal wraps

Method

  1. Lightly warm up the wraps over a pan, and set aside.
  2. Combine the prawn meat, capsicum, cucumber, tomato and avocado into a bowl.
  3. Transfer the mixture onto the centre of the wrap, then top with capers, baby spinach and rocket. Fold each wrap, and use a toothpick to keep them secure.

Image via Ocado

March 2, 2015

Classic Oven-Baked Potato Latkes

Delicious latkes can be made with almost any kind of vegetable, but we’ve stuck with the classic potato dish for this recipe.

Season with chives and Greek yoghurt to add some extra flavour on a cold, winters day. For an extra crunchy texture, use large russet potatoes which will taste too good to be true!

RELATED: Mediterranean Baked Sweet Potato Recipe

Ingredients

5 large russet potatoes

1 small onion

2 eggs

1 pinch of salt

1/3 cup of flour

1 teaspoon baking powder

Method

  1. Preheat the oven to 210ºC (410ºF), and line a tray with baking paper.
  2. Wash and peel each potato, then slice and grate into small pieces. Remove any excess moisture by wrapping in paper towels. Try to get the potatoes as dry as possible before baking them.
  3. Grate the onion, and combine this with the potato mixture.
  4. Combine the lightly beaten eggs, baking powder, salt, and flour with the potato and onion mixture.
  5. Arrange the mixture into small circles, and place onto the tray. Bake for 15-20 minutes or until the latkes are golden brown on each side. This is a much healthier alternative as opposed to frying with oil.

Image via James Beard

February 11, 2015

Grilled Asparagus and Ricotta Pizza

A few greens on your pizza makes it healthier, right? This delicious pizza recipe features mouth-watering ricotta cheese on a bed of fresh dough, and infused with aromatic Italian herbs.

The dough is really easy to make yourself; store it in a warm place for 2-3 hours before cooking for a light and fluffy base.

RELATED: Healthy Baked Asparagus Fries

Ingredients

Dough

4 cups flour

1 sachet (4 tablespoons) yeast

1 teaspoon sugar

1 teaspoon olive oil

350ml warm water

Pinch of salt

Pizza

2 cups Ricotta cheese

1 pound fresh asparagus (trimmed)

1/4 cup olive oil

2 cloves garlic (minced)

Salt and pepper

1 teaspoon Italian Herb seasoning

Method

  1. Combine the sachet of yeast and warm water, stir lightly with a spoon. Wait for the entire mix to froth (this could take anywhere between 3-5 minutes).
  2. Create a well with the flour, then slowly add the water. Mix well with your hands, and add the salt and sugar. Coat with olive oil and transfer into another bowl with plastic wrap along the top. Store in a warm place and wait for the dough to rise.
  3. Toss the asparagus into olive oil and season with salt and pepper. Then, grill until tender and set aside on a plate to cool.
  4. Roll out the dough, and brush the surface with olive oil. Grill the pizza base for 3-5 minutes until golden brown. Brush the garlic and Italian herb seasoning over the base of the pizza, then add the Ricotta and half of the grilled asparagus. Put it back into the grill until the cheese has melted.
  5. Remove from the grill and add the remaining asparagus. Serve with your favourite white wine, or alternatively a fresh rosé.

Image and Recipe via Kitchen Joy Blog

January 23, 2015

The Ultimate Chicken Soup Recipe

If you are feeling under the weather, or simply just want a pick-me-up from the cold weather, then chicken soup is the best meal.

Our recipe taste just 15 minutes to prepare, and will become your go-to for the cold and flu season. Add a few of your favourite vegetables and soft noodles for some extra body if you’re feeling hungry.

RELATED: Creamy Mushroom Soup with Poached Egg

Ingredients

6 chicken thighs

2 carrots (peeled and chopped)

1 onion (peeled)

1 stick of celery

1 parsnip

1 small turnip

Half a small Swede

1 chicken stock cube

Salt and pepper

Small tomato

Stellette pasta

Method

  1. Fill a large pot with cold water then cook the chicken thighs over medium heat.
  2. Bring the water to a boil, making sure to skim all the excess at the top with a small spoon.
  3. Add all the vegetables, chicken stock cube, tomato, salt and pepper, and cover with the lid until it begins to boil again.
  4. Slightly turn down the heat then let it simmer for about an hour.
  5. Boil the pasta in a different pot, then add it into the chicken soup. Season again with salt and pepper.

Image and Recipe via Lily Pebbles, Modern Magazine

January 14, 2015

Chicken Cashew Stirfry Recipe

Not only is this classic Thai dish delicious as a takeaway, it’s also really simple to make at home. Our recipe uses crunchy green vegetables on a bed of wholewheat noodles, but you can use wholemeal rice, or soba noodles for a healthier alternative.

The entire meal takes approximately 30-40 minutes to prepare, and serves 2.

RELATED: Almond Chicken and Vegetable Stir Fry

Ingredients

2 cups broccoli

1/2 cup baby corn

2 carrots (sliced)

100g wholewheat noodles

1 chicken breast (boneless)

1 tbsp olive oil

1 tsp sesame oil

1 tsp minced ginger

2 cloves minced garlic

1/4 cup unsalted cashews

Splash of soy sauce

Method

  1. Bring a large pot of water to a boil, then add the broccoli pieces, baby corn, sliced carrots, and wholewheat noodles to the mixture. Cook until the noodles are tender, then drain the pot and transfer into a bowl.
  2. Next, heat the olive oil, minced ginger, and garlic into a deep-set frying pan, or alternatively a wok if you have one in your kitchen. Keep cooking until the mixture is golden brown, then promptly add the chicken and sesame oil.
  3. Cook for an additional 3-5 minutes or until the chicken has completed cooked-through.
  4. Stir in the noodles, cashews and remaining vegetables with a splash of soy sauce for an authentic taste.

Image via Taste

January 9, 2015

Traditional Hungarian Beef Goulash Recipe

Make this delicious traditional Hungarian dish which is full of rich flavour and colour.

Our recipe uses beef, but feel free to substitute it for veal, vegetables or even tofu for added taste or dietary requirements. Serve with a side of deep-red wine which will bring out the flavour of the stew.

RELATED: Beef and Ale Stew

Ingredients

1.2kg beef

800g onions

3 cloves of garlic

4 tbsp oil

5 tbsp sweet paprika

1 tsp dried oregano

1 tsp dried thyme

1 tsp cumin

1 tbsp vinegar

Salt and pepper

Method

  1. Peel and chop the garlic and onions, then set them aside. Cut the beef into 4cm strips, and remove the nerves and fat with a sharp knife.
  2. Heat the oil, and sauté the onions until they are nearly brown.
  3. Combine the paprika, garlic, oregano, thyme, and cumin into small bowl. Pour three tablespoons of this mixture into the pan with the onions. Sauté lightly, then include the vinegar and 8-10 tablespoons of water.
  4. Finally add the meat, then include the salt and pepper before covering the pot. Add a few teaspoons of water to keep the goulash from drying out.
  5. Let this cook for 1-1.5 hours or until the meat is almost cooked. Combine the rest of the spices and pour some cold water over the mixture before covering it up. Let it simmer for 10-15 minutes, and serve immediately.

Image and Recipe via Eat Well 101

January 5, 2015

Ricotta-Stuffed Zucchini Flowers

Indulge in this classic Mediterranean dish featuring fresh ricotta in a bed of delicious zucchini flowers. If you’re serving this dish as an appetiser, make sure to keep the red wine flowing, especially something full of flavour like a peppery Merlot.

RELATED: Raw Zucchini Salad Recipe

Ingredients

12 zucchini blossoms

1 cup ricotta cheese

1 large egg

1/3 cup freshly grated Parmigiano-Reggiano

1 clove of garlic (minced)

4 fresh sweet basil leaves

3/4 tsp of sea salt

2/3 cup and 1/8 cup of all-purpose flour

1 cup of soda water

1.5 cups of vegetable or canola oil

Method

  1. Combine the ricotta, freshly grated Parmigiano-Reggiano cheese, chopped basil, egg, and sea salt into a medium-sized bowl.
  2. Once the cheese is smooth, place it into a piping bag or even a freezer bag.
  3. Slice the stems off the flowers, and gently use water and a paper towel to clean them if necessary.
  4. Slice each of the zucchini’s into strips, but make sure to keep the head attached! In another bowl, combine the soda water and flour – whisk together until the mixture has developed some froth. Set aside.
  5. Carefully open the petals of each zucchini, and remove the centre with a pair of scissors. Using the piping bag (or freezer bag), empty 2 tablespoons of the filling into each flower. Twist each of the petals to close the flower.
  6. Dip each flower into the batter, then either roast in the oven, or fry over medium heat in a lightly oiled pan. Remove when the flowers begin to turn golden brown.

Recipe and Image via All Things Nice, Williams Sonoma

December 15, 2014

Creamy Avocado Pasta Recipe

Enjoy a delicious avocado pasta dish which is perfect if you want something light for the summer.

Perfect for those on a gluten-free and paleolithic diet who love avocado a little bit too much, the recipe is easy enough to cook and serve for two.

RELATED: Avocado Summer Rolls Recipe

Ingredients

4 medium zucchinis

350g boneless, skinless chicken breast

1/4 tsp Himalayan salt

1/4 tsp freshly cracked black pepper

1 large endive

12 fresh asparagus spears

1/4 cup walnuts

2 tbsp fresh parsley

Creamy avocado sauce

1 large ripe avocado

1/2 cup full fat coconut milk

1/2 cup water

1 lemon (juice)

1 tsp Himalayan salt

1/4 tsp freshly cracked black pepper

1 tsp fresh thyme

Method

  1. Turn the zucchinis into noodles using a spiraliser (it’s too difficult to cut them so finely yourself). Then set them aside in a large bowl.
  2. Cook the chicken over a pan on medium heat, and sprinkle with salt and pepper. Make sure it’s cooked through – this will take 5-10 minutes depending on your cooktop.
  3. Add the endive and asparagus, and cook until the vegetables are tender (another 5 minutes).
  4. Add the ingredients for the avocado sauce into a food processor, and mix until smooth and creamy.
  5. Now add the chicken and vegetables to the zucchini and mix well. The heat should cook the zucchinis just enough to become soft and tender.
  6. Sprinkle the fresh parsley and walnuts over the top before tossing and serving.
December 10, 2014

Prosciutto and Rocket Pizza Recipe

Create this guilt-free Friday night pizza recipe which is sure to be loved by the entire family. The dough is also made with one cup wholewheat flavour to keep things relatively healthy and light.

Season with some fresh baby spinach and chopped avocado for extra flavour!

RELATED: 5 Healthy Snacks In Under 5 Minutes

Ingredients

1 cup wholewheat flour

1.5 cups all purpose flour

1 egg yolk

50g fresh yeast

1 cup milk

1 tbsp canola oil

1 tsp sugar

3 tbsp basil pesto

150g sun dried tomatoes

5 slices prosciutto

200g mozzarella cheese

Fresh rocket

Method

  1. Deposit the milk into a pan, and simmer for 5-10 minutes. Then add the yeast and sugar until the mixture has completely melted. Set aside for a few minutes, and let it cool down.
  2. In a large mixing bowl, combine the flour, egg yolk, and yeast mixture. Knead the dough until everything has properly combined. Brush with a touch of canola oil, and place back into a bowl. Cover with plastic wrap, and set aside so the dough can rise. This can take anywhere from 30 minutes to a few hours.
  3. Preheat your oven to 180ºC (320ºF), and line a tray with baking paper.
  4. Roll out the dough on a flat surface lightly dusted with flour. Then add the pesto sauce, tomatoes, prosciutto and mozzarella. Bake for 20-25 minutes or until the base is golden brown. Decorate with rocket and avocado slices.

Image and Recipe via Taste Your Life

November 30, 2014

The Best Red Curry Recipe Ever

Create this delicious red curry and chicken dish with a healthy twist of quinoa instead of rice. Not only is this easy to make, but it’s so delicious (even better for lunch the next day!) Add some of your favourite vegetables including capsicum, mushrooms, and basil leaves for fresh flavour.

RELATED: 5 Ways To Eat Quinoa

Ingredients

1 can coconut milk

2 tbsp red curry paste

2 tbsp fish sauce

2-3 tbsp brown sugar

1 tbsp lemon grass

1 large chicken breast

1 tbsp olive oil

Mushrooms

1 red bell pepper

Handful of basil leaves

1 cup quinoa

2 cups of water

Method

  1. Heat some olive oil over a medium pan, and add the sliced mushrooms and sliced pepper. Cook on for 10 minutes or until the vegetables soften.
  2. Cook the chicken breast (doesn’t matter whether you choose to boil, grill, or roast it in the oven). Cut into small strips when it’s cooked.
  3. Add the coconut into a large pan to boil, the slowly reduce to a simmer. Then add the tablespoon of red curry paste, brown sugar, and lemon grass. Stir well.
  4. After 10 minutes, add the cooked vegetables and slices of chicken into the mixture.
  5. In another pan, boil 2 cups of water and 1 cup of quinoa. Cook for 10-15 minutes or until the water has been completely absorbed.
  6. To serve, garnish with basil leaves, and serve with quinoa. Yum!

Image and Recipe via Julia’s Album

November 27, 2014
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