Peanut Butter Bombs

Peanut Butter Bombs

Boost your energy with this quick and easy snack!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 4
Peanut Butter Bombs
Creamy peanut butter
⅔ cup
Semi-sweet chocolate chips
½ cup
Old fashioned oats
1 cup
Ground flax seeds
½ cup
Honey
2 tbsp
Method
Peanut Butter Bombs

Step 01

Combine all 5 ingredients in a medium bowl. Stir to combine.
Step 02
Place in the refrigerator for 15-30 minutes so they are easier to roll.
Step 03
Roll into 12 balls and store in the fridge for up to a week.

Fun Fact: Peanut butter contains around 7 grams of Protein per serving. Perfect to keep you energised throughout the day!

Caesar Salad

Caesar Salad

Find a new side for your next outdoor party or picnic with this anchovy-infused salad.
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 3
Caesar Salad
Romaine hearts, leaves separated
3
Anchovy fillets packed in oil, drained
6
Small garlic clove
1
Large egg yolks
2
Fresh lemon juice, and extra
2 tbsp
Dijon mustard
¾ tsp
Olive oil
2 tbsp
Vegetable oil
½ cup
Finely grated Parmesan
3 tbsp
Parmesan, shaved, for garnish
For taste
Black pepper
For taste
Torn pieces of stale bread
3 cups
Black pepper
For taste
Torn pieces of stale bread
3 cups
Olive oil
3 tbsp
Method
Caesar Salad

Step 01

Chop anchovies, garlic and a pinch of salt. Use the side of a knife to mash it, scrape it and place it in a bowl.
Step 02
Whisk in 2 egg yolks, 2 tablespoons lemon juice and mustard, adding drop by drop to start whilst whisking the olive oil and vegetable oil in, until the mixture becomes thick and glossy.
Step 03
Whisk in the grated Parmesan; season it with salt and pepper. Then add more lemon juice.
Step 04
Wash the romaine and use the whole leaves.
Step 05
For the croutons, tear the bread and toss it into olive oil and place it on baking sheets.
Step 06
Season it with salt and pepper and bake for 10-15 minutes.
Step 07
Arrange the leaves in a bowl and top it with the croutons, anchovies and dressing. Garnish with shaved parmesan and serve it.

Add unexpected bursts of crunch and flavour to your already wonderful salad with crispy bacon pieces.

Sweet Potato Fritters

Sweet Potato Fritters

Yummy potato fritters with a crispy crust and a deliciously tender centre.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 4
Sweet Potato Fritters
Grated sweet potato
3 cups
Whisked eggs
4
Paprika
2 tsp
Salt and pepper
To taste
Butter
1 tbsp
Method
Sweet Potato Fritters

Step 01

Squeeze any excess juice from the grated sweet potato and place in a bowl.
Step 02
Add eggs, paprika, salt and pepper. Mix to combine.
Step 03
Melt some butter in a frying pan.
Step 04
Carefully mould 1/4 cup of fritter batter into a patty shape before frying. Repeat with the rest of the batter.
Step 05
Cook for 5 minutes, flip and cook for another 5 minutes.

Pair this with sautéed greens to add some colour to your meal!

Broccoli Puree

Broccoli Puree

A fibre-filled snack that’s simple yet healthy and filling.
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 3
Broccoli Puree
Peeled and cut russet potato
1 (large)
Broccoli
1 floret
Chicken broth
½ cup
Cream cheese
115g
Grated parmesan cheese
¼ cup
Salt and pepper
To taste
Method
Broccoli Puree

Step 01

Fill a large pot with water. Set a steamer rack in the pot and cover. Bring water to a boil.
Step 02
Add potato chunks and cook until they are tender for roughly 18-20 minutes.
Step 03
Transfer potatoes to a medium bowl and mash until smooth.
Step 04
Place broccoli into steamer rack and steam for 12 minutes.
Step 05
Transfer broccoli to a food processor. Add broth, cream cheese and parmesan. Process until it’s pureed and smooth.
Step 06
Stir broccoli into the mashed potato and mix well.
Step 07
Season with salt and pepper.

This puree goes well with toasted bread, and makes a great dip too!

Beetroot Pancakes

Beetroot Pancakes

Add some colours to your breakfast table with some purple pancakes
 
Total Time: 10 minutes
Prep: –
Cook: –
Ingredients Serves 4
Beetroot Pancakes
Small, cooked whole beetroot, chopped
3
Milk
50ml
Self raising flour
200g
Baking powder
1 tsp
Maple syrup
2 tbsp
Vanilla extract
½ tsp
Eggs
3
Butter, melted + extra for frying
25g
Strong bread flour
1½ cup
Method
Beetroot Pancakes

Step 01

Blend the beetroot and milk in a jug with a stick blender until smooth.
Step 02
Pour into a bowl with the rest of the pancake ingredients and whisk until it is smooth and vibrant purple.
Step 03
Put a small knob of butter in a large, non-stick frying pan and heat over a medium-low heat until melted and foamy.
Step 04
Make 3 or 4 pancakes each made from 2 tablespoons of the batter. Cook for 2-3 minutes then flip over and cook for a further minute until cooked.
Step 05
Repeat with any remaining batter. You may heat the oven at lowest setting to keep the pancakes warm in there until needed.
Step 06
Serve with your favourite pancake toppings.

The secret to buttery-crisp edges with a soft, fluffy interior is to give the pan some time to become evenly hot.

Open Egg Sandwich

Open Egg Sandwich

A healthy and quick breakfast option for egg-lovers.
 
Total Time: 9 minutes
Prep: –
Cook: –
Ingredients Serves 3
Open Egg Sandwich
Large eggs, beaten
2
Multigrain bread, toasted
1 slice
Parsley, chopped
1 tbsp
Fresh chives, chopped
1 tbsp
Cherry tomatoes, cut into halves
3-4
Butter
2 tbsp
Oil
1 tsp
Salt and white pepper
To taste
Method
Open Egg Sandwich

Step 01

Heat oil over medium heat.
Step 02
Melt butter, add eggs, and stir for about 30 seconds until it starts setting around the edges.
Step 03
Add chives and fold eggs until it becomes fluffy. Set for about 2-3 minutes more.
Step 04
Place it on top of the toasted bread
Step 05
Add the cut tomatoes and parsley.

Serve this alongside a lovely leafy salad for a balanced meal!

Breakfast Quinoa with Coconut Milk

Breakfast Quinoa with Coconut Milk

This power-packed breakfast is the perfect way to start your day!
 
Total Time: 20 minutes
Prep: –
Cook: –
Ingredients Serves 2
Breakfast Quinoa with Coconut Milk
Quinoa, rinsed
⅔ cup
Coconut milk
1 cup
Vanilla extract
2 tsp
Sugar
1 tsp
Ground nutmeg
A pinch
Ground cinnamon
¼ tsp
Nuts
Optional
Dried fruits
Optional
Method
Breakfast Quinoa with Coconut Milk

Step 01

Combine all ingredients in a saucepan over medium heat.
Step 02
Cook for 15 to 20 minutes, or until quinoa is fluffed.
Step 03
Add toppings of your choice.

To enhance the flavour, add fresh blueberries into the mix.

Longevity Noodles with Ginger and Chicken

Longevity Noodles with Ginger and Chicken

Careful not to bite them apart! The longer the noodle, the longer your life.
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 3
Longevity Noodles with Ginger and Chicken
Fresh lo mien
350 g
Toasted sesame seed oil
2 tsp
Chicken (cut into bite-size slices)
350 g
Ginger (finely shredded)
1 tbsp
Chinese rice wine
1 tsp
Cornstarch
1 tsp
Soy sauce
1 tsp
Salt
As needed
Peanut or vegetable oil
2 tbsp
Red pepper flakes
¼ tsp
White cabbage (thinly sliced)
3 cups
Shiitake mushrooms
2 cups
Green onion (finely shredded)
½ cup
Method
Longevity Noodles with Ginger and Chicken

Step 01

Boil noodles at medium heat for 3 to 5 minutes, continuously stirring to prevent noodles from sticking. Drain and rinse with cold water until cool, then shake well to remove excess water.
Step 02
Place noodles into a hot pan, add sesame oil, and toss. In a shallow bowl, season the chicken with ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, 1/4 tsp of salt and pepper, and mix. Combine the remaining 1 tbsp rice wine and 1 tbsp soy sauce in a separate bowl.
Step 03
Set wok on high heat. Swirl in 1 tbsp of peanut oil, add red pepper flakes and stir-fry for 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, let it cook undisturbed for approximately 1 minute.
Step 04
Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until cooked. Remove the contents of the wok into a bowl. Next, add cabbage and mushrooms and stir-fry for 1 minute until just wilted but not overcooked. Empty into the bowl of chicken.
Step 05
Reheat wok, swirl in remaining 1 tbsp of peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat thoroughly. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle in 3/4 tsp of salt and stir-fry for a minute or 2 until chicken and vegetables are heated through.

Add fresh chilli padi for an extra kick!

Smoked Salmon Salad (Oriental Twist)

Smoked Salmon Salad

A delicious, refreshing bite!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 2
Smoked Salmon Salad (Oriental Twist)
Smoked salmon slices
4 - 5 pcs
Mixed salad greens
As needed
Mayonnaise
2 tbsp
Wasabi
½ tsp
Lemon juice
1 tsp
Gherkin, chopped
1 pc
Lemon wedges
As needed
Toasted baguette slices
As needed
Method
Smoked Salmon Salad (Oriental Twist)

Step 01

In a small bowl, combine mayonnaise, wasabi, lemon juice, and chopped gherkins. Leave some of the chopped gherkins aside.
Step 02
Arrange the salad greens on a platter and top it over with slices of smoked salmon.
Step 03
Place a dollop of wasabi and mayonnaise on the salmon slices, and sprinkle with the remaining chopped gherkins.
Step 04
Garnish with lemon wedges and toasted baguette slices or crackers. Serve immediately.

Substitute gherkins with cucumbers for a cool alternative!

Hummus Dip

Hummus Dip

This simple dip of chickpeas, vegetable oil, lemon juice and salt, has us under a spell. We say dip in with crackers or celery, spread on a sandwich, mix in with a salad, smear on some chicken fillets. There is nothing more versatile than this irresistible savoury dip!