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Recipes
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Cottage pie with sweet potato and cauliflower

cottage-pieServes 4 
Preparation time 20 minutes
Cooking time 60 minutes

Ingredients

  • 1 tbs of olive oil
  • 2 garlic cloves, crushed
  • 1 medium brown onion, finely diced
  • 400g lean minced beef
  • 2 carrots, finely diced
  • 3 cups broccoli (1 cup finely diced)
  • ½ tbs tomato paste (no added salt)
  • ½ cup salt reduced beef stock
  • ½ cup of water
  • ½ tbs Worcestershire sauce
  • 200 g sweet potato, chopped
  • 100 g cauliflower, chopped
  • 1 tbs low fat milk
  • Ground pepper for seasoning
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Orange and almond cake

orange-cakeServes 10 
Preparation time 10 minutes
Cooking time 45 minutes

Ingredients

  • 60 g reduced fat margarine
  • ½ cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 4 egg whites
  • 200 g low fat vanilla yoghurt
  • 1 cup almond meal
  • ½ cup desiccated coconut
  • 4 tsp grated orange rind
  • 1/3 cup orange juice
  • Slices of orange to decorate
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Mixed berry and polenta cake

polenta-cakeServes 12
Preparation time 15 minutes
Cooking time 50 minutes

Ingredients

  • 1 cup wholemeal self-raising flour
  • 1 ½ cups fine polenta
  • ½ cup firmly packed brown sugar
  • 1 ¼ cups low fat milk
  • 150 g reduced fat margarine, melted and cooled
  • 1 egg, lightly whisked
  • 2 egg whites
  • 200 g fresh or thawed frozen mixed berries 
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Baked lime cheesecake

cheesecakeServes 10
Preparation time 10 minutes
Cooking time 50 minutes

Ingredients

  • 250 g low fat ricotta cheese
  • 220 g extra-light cream cheese
  • 250 g low fat vanilla yoghurt
  • 3 tbs cornflour
  • 2 eggs, lightly whisked
  • Finely grated zest of 2 limes
  • ¼ cup caster sugar
  • 2 cups berries, to serve
  • ½ lime, thinly sliced
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Zucchini pasta with avocado and Brazil nuts

zucchini-noodlesServes 4
Preparation time 5 minutes
Cooking time 10 minutes

Ingredients

  • 2 zucchinis, cut into noodles
  • 1 avocado
  • 1 clove garlic
  • ½ cup fresh coriander
  • ½ cup Brazil nuts, halved
  • ½ cup water
  • 1 tbs extra virgin olive oil
  • Juice of ½ lime
  • 200 g Swiss brown mushrooms
  • Pepper to taste
  • Serve with 4 small wholegrain bread rolls
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Zucchini, pea and ricotta frittata

frittataServes 3

Ingredients

  • 6 eggs
  • 2 tbs fresh mint, finely chopped
  • ½ brown onion, finely diced
  • 2 cloves garlic, finely chopped
  • Pepper
  • 1 tbs canola oil
  • 500 g zucchini, chopped
  • 1 cup frozen peas, thawed
  • 100 g low fat ricotta cheese
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Mexican baked eggs

mexican-eggsServes 4

Ingredients

  • 1 tbs canola oil
  • ½ red onion, finely sliced
  • ½ red capsicum, diced
  • 2 cloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can cannellini beans, drained and rinsed
  • 1 cup baby spinach leaves
  • 4 large free range eggs
  • 1 ripe avocado, seeded and sliced thinly
  • 2 tbs fresh coriander
  • 1 tbs lime juice
  • Pepper, to taste
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