Whether it's sweet or savoury, these 10 recipes are no-fuss wonders.
Think a delicious dish requires a tonne of work? Think again. These 10 easy recipes will make you feel like a whiz in the kitchen.
½ cup (or 150g) whole-egg mayonnaise
1 tbsp lemon juice
1 tbsp finely grated lemon rind
¼ cup tarragon leaves, finely chopped
Cracked black pepper
16 cooked tiger prawns, peeled and roughly chopped
8 small brioche buns
2 cups watercress sprigs
1. Place the mayonnaise, lemon juice. lemon rind, tarragon, salt and pepper in a bowl and stir to combine. Add the prawns and toss to coat.
2. Slice the brioche buns in half, making sure you don’t cut all the way through.
3. Divide the watercress and prawn mixture between the brioche to serve.
½ cup sesame seeds
½ cup pepitas
½ cup golden flaxseeds
½ cup activated almonds (see recipe on page 115)
½ cup desiccated coconut
1 cup frozen mixed berries
1 tablespoon rice malt syrup
1 apple, grated
1 large carrot, grated
coconut cream, to serve
cocoa nibs, to garnish
1. Preheat oven to 180 degrees Celsius and prepare 2 baking trays with baking paper. On one tray, toast the seeds for about 15 minutes, until golden and crunchy. On the second tray, toast the almonds and coconut for 8-10 minutes. Watch both trays, as they take different amounts of time to cook, and you do not want to burn them. Once the ingredients are toasted, combine well and set aside to cool slightly.
2. Meanwhile, in a medium saucepan, combine the frozen berries and rice malt syrup and soften over low to medium heat, until they reach a sauce-like consistency. Mash a few of the berries up if you’d like to create more of a puree, then set aside.
3. Combine the grated apple and carrot with the toasted seed mixture and you’re ready to plate up.
4. In a glass, gradually layer to your liking, perhaps starting with berries, then seeds, then berries again. Top with a dollop of coconut cream and garnish with some cocoa nibs.
VARIATION: If you want to try something different, head out to your local health-food store and pick up some coconut yoghurt. It is gluten, dairy and sugar free, tastes great and is an awesome substitute for coconut cream.
Prep time: 15 minutes
Cooking time: 15-20 minutes
1 ¾ cups self-raising flour
¼ cup Cadbury Bournville Cocoa
¼ teaspoon bicarbonate soda
¼ cup caster sugar
1½ cups milk
2 teaspoons vanilla
25g butter, melted
Cadbury Dairy Milk Hazelnut, roughly chopped
100g Cadbury Dark or Milk Cooking Chocolate, chopped
½ cup cream
Vanilla ice cream, for serving
1. Sift the flour, cocoa and bicarb into a large bowl, then stir in the sugar. In separate bowl whisk together milk, egg and vanilla then pour onto the dry ingredients and whisk until just combined.
2. Heat a large non-stick frypan over moderate heat then brush with some butter. Spoon ¼ cup amounts of batter into the pan without crowding. Place some chocolate on each pancake. Cook hotcakes 1-2 minutes each side or until golden and puffed. Transfer to a baking tray and keep warm in oven. Cook remaining hotcakes, brushing pan with butter for each batch.
3. Melt together the chocolate and cream in a bowl over simmering water, making sure the bowl doesn’t touch the water. Stir to combine. Serve hotcakes in stacks with a drizzle of the chocolate sauce and a scoop of ice cream. Serve immediately.
SERVES: 4 | PREP: 15 MINS | COOKING TIME: 15 MINS
100g Weight Watchers Canola Spread
90g dark chocolate, coarsely chopped
1⁄3 cup (75g) caster sugar
1 tsp vanilla extract
¼ cup (35g) plain flour
2 eggs, lightly beaten
Icing sugar, to dust
Fresh raspberries, to serve
1. Preheat oven to 180°C or 160°C fan-forced. Melt 10g spread in a small saucepan over low heat. Lightly grease four ½-cup (125ml) capacity dariole moulds with melted spread. Place in refrigerator until required.
2. Place remaining spread and chocolate in a small saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Remove from heat. Stir in sugar and vanilla.
3. Sift flour over chocolate mixture in saucepan and whisk to combine. Gradually whisk in eggs until combined.
4. Spoon mixture into prepared moulds (no more than two-thirds full). Place moulds on a baking tray and bake for 8–10 minutes or until edges are set and centre is still wobbly. Cool puddings in moulds for 1 minute before turning out onto serving plates (see tip). Dust puddings with icing sugar and serve with raspberries.
To release puddings, run a small knife around the edge of each mould before inverting onto serving plates.
SERVES: 4 PREP: 15 MIN - COOK: 25 MIN
2 tbs olive oil
700g Australian Beef Stir Fry Heart Smart
175g bacon short cut rindless, cut into thick batons
1 large red onion, thinly sliced
350g mixed mushrooms, sliced
2 tbsp Worcestershire sauce
250g sour cream
1 cup fresh continental parsley leaves, coarsely chopped
Pepper for seasoning
Salt for seasoning
375g dried penne pasta
1. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook beef, in two batches, until browned. Transfer to a plate.
2. Add remaining oil, bacon and onion to same pan. Cook, stirring for 5 minutes or until onion is soft. Add mushrooms. Cook stirring, until tender. Return beef to pan with Worcestershire sauce. Bring to boil, simmer 1 minute. Remove from heat, stir in sour cream and parsley until combined. Season.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water until tender, drain.
4. Serve stroganoff over pasta.
TIP: You can also use sliced rump steak in this recipe. Beef stroganoff is traditionally served with pasta; however, try it with rice or mashed potatoes. Try serving it with steamed green beans, sautéed broccoli or a crisp salad.
SERVES: 4-6 PREP: 15 MIN - COOK: 10 MIN
2 tbs Woolworths Select soy sauce
3 tsp Homebrand cornflour
500g MSA Australian Beef Rump Steak, cut into strips
3 tbs Woolworths Select peanut oil or rice bran oil
1 large brown onion, sliced thinly
1 red capsicum, sliced thickly into long wedges
1 yellow capsicum, sliced thickly into long wedges
3cm piece ginger, peeled and coarsely grated
1 garlic clove, finely chopped
2 x 125g punnets fresh baby corn, halved
1 tbs sesame seeds, toasted
1/3 cup black bean sauce
2 spring onion shallots, thinly sliced
1 cup Woolworths sprouts bean shoots
Steamed long grain white rice, to serve
1. Combine soy and cornflour in a small bowl. Mix well. Add beef, toss to coat.
2. Heat a large wok over high heat, add 1 tablespoon of the oil and half the beef. Stir-fry for 1 minute or until beef is browned, transfer to a plate. Repeat with oil, and beef.
3. Heat remaining 1 tablespoon of oil in the same wok over high heat. Add onion and capsicums Stir-fry for 1 minute. Add ginger, garlic, corn and sesame seeds. Stir-fry for 1 minute. Return beef to pan with black bean sauce, stir-fry for 1 minute or until coated and thick.
4. Spoon among serving bowls topped with spring onion and bean shoots with rice to the side.
TIP: For a vegetarian option, replace beef with tofu. After cleaning your wok, spray with oil and wipe with paper towel to prevent wok from rusting.
Preparation time • 12 minutes
Cooking time • 10 minutes
Serves • 4
6 zucchini, shredded (on a mandolin)
2 tablespoons avocado oil
2 cloves garlic, finely sliced
1 small red chili, deseeded and finely sliced
125g cherry tomatoes, halved
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
1/3 cup chicken stock
1/2 cup pine nuts, toasted
300g cooked chicken, shredded
1/4 cup black chia seeds
1/2 cup shredded basil
Grated parmesan to serve
1. Using a mandolin, shred zucchinis into a long pasta shape & place into a large bowl.
2. Heat oil in a frying pan. Add garlic and chili and cook for 1 minute or until garlic is light golden. Add tomatoes; cook for 2 minutes or until soft. Add lemon juice, rind, chicken stock, pine nuts, chicken and chia seeds, swirl pan to combine. Cook for 2 minutes to heat chicken through. Add basil and season well.
3. Toss the zucchini pasta through the chicken mixture, divide between serving plates and garnish with parmesan.
Preparation time • 10 minutes
Cooking time • 40 minutes with overnight soaking
Serves • 6
3/4 cup tri-colour quinoa, rinsed and drained
2 x 400g cans coconut milk
3/4 cup caster sugar
2 cups frozen mixed berries
1/2 cup toasted coconut
1. Place quinoa in a large saucepan with coconut milk and sugar. Bring to the boil, reduce heat, cover and simmer on low heat for 35-40 minutes, until thick and creamy.
2. When quinoa is soft and cooked stir through fruit and pour into serving bowls. Refrigerate for 2 hours or overnight. Decorate with extra fruit and toasted coconut.
Cooking: 38 minutes
400g button, cup or flat mushrooms
2 tsp olive oil
1 brown onion, finely chopped
30g sachet taco seasoning
400g beef mince
1/2 cup tomato passata
10 mini flour tortillas
1 tbs olive oil
1/2 lime, juiced
2 tomatoes, chopped
1 avocado, diced
1 small green capsicum, diced
2 green onions (shallots), finely chopped
1/4 cup coriander leaves
1. Finely chop mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a saucepan over medium heat. Add onion and seasoning, cook until soft. Increase heat to high, add mushrooms and mince, cook, stirring, for 8-10 minutes until browned. Add tomato pasatta and bring to a simmer. Reduce heat to low and simmer 15 minutes or until sauce thickens.
2. To make salsa, whisk oil and lime juice together in a bowl. Stir in tomatoes, avocado, capsicum, onions and coriander.
3. Char-grill tortillas or warm following packet directions. Divide mushroom mince mixture and salsa evenly between tortillas. Serve with chipotle mayonnaise if desired.
4 eggs, whisked
2 x 400 ml cans coconut milk
1/3 cup coconut oil, just melted, plus extra for frying
½ cup coconut flour
1 ½ cups buckwheat flour
2 teaspoons baking powder
1 vanilla bean, scraped
Zest of 1 orange, finely grated
pinch of sea salt
½ cup desiccated coconut
Cocoa nibs, to garnish
1 cup blueberries (fresh or frozen)
1 teaspoon rice malt syrup (optional)
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon vanilla extract
1. Combine the eggs, coconut milk and coconut oil and mix well. Gradually add the dry ingredients, making sure everything is well combined. If the mixture is looking too thick, add a little water to loosen.
2. Heat a little coconut oil in a large frying pan over medium heat. Cook the pancakes until golden on each side, turning once. This mixture makes about 12 pancakes. The key with pancakes is waiting for bubbles to appear on the top before flipping them over.
3. To make the coulis, mix the blueberries, rice malt syrup (if using), butter, cinnamon and vanilla together in a saucepan and bring to the boil, slightly mashing the blueberries, and cooking until it reaches a consistency you like. Allow to cool slightly before pouring over your pancakes. Top your breakfast with cocoa nibs for crunch, texture and that superfood hit!