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Mediterranean seafood salad

Mediterranean seafood salad

Poached mussels, prawns and scallops bring the flavour of southern Italy to this chilled salad. Black squid-ink pasta would be served in restaurants along the Amalfi coast, but spinach, red capsicum and egg linguine are also suitable. Enjoy this as a summer lunch or supper dish.
Thai-style crab cakes

Thai-style crab cakes

Made from crabmeat and white fish, with all the classic flavouring ingredients of Thai cooking, these cakes taste sensational, and they come with a dipping sauce and crunchy salad. Serve with Thai fragrant rice.
Lamb steaks with rosemary

Lamb steaks with rosemary

Quick-cooking lamb steaks are coated with a rich-flavoured sauce made with red onions, garlic, fresh rosemary and black olives, and accompanied by a high-fibre, garlicky cannellini bean mash. Serve with crusty bread and a green vegetable such as grilled zucchini or pan-wilted spinach.
Chicken and pinto bean tacos

Chicken and pinto bean tacos

Here, tender chicken in a spicy mixture is quickly cooked to make a succulent filling for crisp taco shells. Sliced capsicums and pinto or borlotti beans add to the mix, as does a scattering of shredded lettuce, spring onions and avocado. A dash of Tabasco sauce gives a piquant kick.
Spinach and potato frittata

Spinach and potato frittata

This flat omelette makes a delicious vegetarian main course, and can be eaten hot or at room temperature. It is a versatile recipe, as almost anything can be added to it – a handy way of using up leftovers. Serve with toasted ciabatta bread and sliced tomatoes and/or a mixed green salad.
Papaya and avocado salad

Papaya and avocado salad

This refreshing salad with a hint of spice will convert anyone wary of mixing fruit with raw vegetables. Starting with a base of crisp lettuce, slices of orange or yellow capsicum are layered with avocado and papaya. Toasted pepitas add protein and crunch.
Ham and celeriac pitas

Ham and celeriac pitas

This refreshing salad sandwich is packed with crunchy vegetables, smoked ham, dried fruit and green olives that gives lovely contrasting flavours and textures. The tangy mustard dressing is based on Greek-style yogurt and mayonnaise.
Steamed fish fillets with spring vegetables

Steamed fish fillets with spring vegetables

Bamboo steamer baskets are very handy for this dish – you can stack them so that everything can be steamed together. The moist heat from steaming ensures that the fish doesn't dry out. If using a purchased stock, dilute it as it will get a lot of flavour from the marinade.
Moroccan chicken with couscous

Moroccan chicken with couscous

Aromatic cumin, coriander and cinnamon give this chicken a real Middle Eastern flavour, and serving them with chickpeas further enhances the ethnic theme. Zucchini and sugarsnap peas add colour and all the benefits of fresh vegetables.
Bacon and broad bean salad

Bacon and broad bean salad

This delicious warm salad is packed with strong flavours and makes a fabulous supper or lunch served with chunks of crusty bread or a side dish of new potatoes. Use a mild smoked bacon as it is slightly less salty than some of the other cures.
Potato salad with horseradish dressing

Potato salad with horseradish dressing

Everyone loves potato salad, but it can be high in kilojoules and fat. This lower-fat version is made with a light fromage frais and yogurt dressing flavoured with horseradish. Toss in the dressing while the potatoes are still warm and serve garnished with bresaola (Italian dried beef).
Aromatic beef curry

Aromatic beef curry

This will satisfy even the most demanding curry addict. Lean and tender sirloin steak is quickly cooked with lots of spices, tomatoes, mushrooms and spinach, with yogurt added to give a luxurious feel. Served with cardamom-spiced rice, it makes a really healthy and nutritious meal.
Asparagus risotto with truffle oil

Asparagus risotto with truffle oil

Not only is risotto satisfying and delicious, it is a great vehicle for whatever fresh vegetables are in season. It needs plenty of stirring, but still takes only minutes to become perfectly cooked and creamy. A little truffle oil is a luxurious finishing touch for this risotto with fresh asparagus.
Curried lentil and vegetable pilaf

Curried lentil and vegetable pilaf

By using some supermarket convenience foods, such as ready-prepared vegetables, and ginger and garlic bottled in oil, this dish can be on the table in half an hour. It makes a one-dish vegetarian meal that is rich in protein, starchy carbohydrate and other essential nutrients.
Salmon with mango salsa

Salmon with mango salsa

Here is a wonderful mixture of bright colours and zingy flavours, from the peppery topping on the salmon to the mustardy watercress and fragrant mango salsa with its surprise kick. This is certainly vitality food – it looks great and is bursting with vitamins and minerals.

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