Raspberry Chia Sauce

I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!

Ingredients 

  • 200g raspberries (fresh or frozen)
  • 1/8 cup white chia seeds
  • 1/8 cup water
  • 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)

Method

  1. Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
  2. Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.

For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash! 

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Honey Mustard Pumpkin Seeds

Don’t throw out your unwanted pumpkin seeds – turn them into this tasty snack instead!

Ingredients

  • 1/8 cup pumpkin seeds
  • 1 tsp mustard
  • 1 tsp honey

Just multiply the recipe for bigger quantities, works a treat! I’ve also thrown in buckwheat groats and tigernuts to increase the volume before and they taste amazing. 

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Toss the pumpkin seeds with the honey and mustard, then roast until golden – be vigilant as these can burn quickly, then only need 8-10 minutes max!

Roasted Cauli Salad with Tahini Turmeric Sauce

Another easy meal-prep option that’s vegan and gluten friendly, packed full of nutrition with a hint of spice!

Ingredients (serves 4) 

  • 1 small cauliflower
  • 1 large eggplant
  • 200g pumpkin
  • 4 large kale leaves, washed and de-veined, then finely chopped
  • 1/8 cup cranberries
  • 1/8 cup flaked almonds
  • 1/2 cup plain coconut yogurt (can use plain Greek instead)
  • 2 tbsp tahini
  • 2 tsp turmeric

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Wash and chop the cauliflower, eggplant and pumpkin into similar sized pieces. Roast the cauliflower and eggplant on the same tray until slightly charred around the edges (about 40 minutes), and roast the pumpkin until soft and golden (about 30-40 minutes).
  3. Make the yogurt sauce by mixing the yogurt, tahini and turmeric until well combined.
  4. To assemble the salad, place the kale on the bottom, then top with the vegetables, then add the yogurt sauce, and sprinkle the almonds and cranberries on top.

Easy Lemon Beetroot Hummus

I’m of Lebanese heritage on Mum’s side, so hummus is in my blood. Some would say there is too much blood in my hummus stream even. But as much as I love the traditional recipes, I also love to experiment – and this tangy pretty-in-pink version is a great example of how to make better-than-store-bought hummus without the fuss!

Ingredients 

  • 1 x 400g can chickpeas (drained and rinsed)
  • 1 x 200g can beetroot (drained and rinsed)
  • 3 tbsp lemon infused olive oil (or you can use normal olive oil and add lemon zest to taste)
  • 2 tbsp unhulled tahini
  • pinch of sea salt to taste

Method 

  1. Place the chickpeas, beetroot and tahini in the food processor and blend until starting to combine.
  2. While processing, slowly add the olive oil until the mixture is smooth and creamy, and add the sea salt to taste. Refrigerate before serving to allow the mixture to firm, then serve with your favourite crackers or vegetable sticks.

Meal Prep for Professionals #3

I’ve written before about easy meal prep recipes to make in bulk and freeze for easy meals at work and during the week. This edition of “meal prep for professionals” focuses on one particular kitchen appliance – the trusty oven!

“Baking” can seem daunting for some, and you may even be one of those people who uses their oven for storage instead (Carrie from SATC I’m looking at you). But the oven can be your best friend when it comes to meal prep, where you can roast multiple different proteins and vegetables at the same time to create any number of amazing dishes.

The trick to it is choosing proteins that cook quickly and vegetables that can be grouped into those which take a similar amount of time to cook. Remember this is all being packed away, so it doesn’t really matter if it’s not all hot at the same time!

An example of one of my recent meal prep afternoons:

Three dishes (making 3-4 portions of each = 9-12 meals!)

Pesto barramundi with carrots and sweet potato

  • 2 large barramundi fillets
  • 3 tablespoons of your favourite pesto
  • 3 large purple and 3 large orange carrots
  • 150g baby spinach leaves
  • 3 small sweet potatoes

Turkey with zucchini, beetroot, pumpkin and dukka

  • 500g turkey breast fillet
  • 150g spinach leaves
  • 3 medium zucchinis
  • 6 small beetroots
  • 200g pumpkin
  • 3 tablespoons of your favourite dukkha

Ras el hanout spiced pilaf with pumpkin and honey mustard pumpkin seeds

  • 1 can chickpeas
  • 1 tablespoon Ras el Hanout (Arabic spice mix)
  • 200g pumpkin
  • 1 tin tomatoes (salt reduced)
  • 1 tsp honey
  • 1 packet of microwave brown, black and red rice
  • 1 tsp Dijon mustard

While the list of ingredients may seem potentially expensive, I save heaps by buying the “ugly” produce where I can (still tastes the same!) and by also shopping seasonally.

Method

  1. Preheat the oven to 180*C.
  2. Wash and chop ALL of the vegetables! This may seem like the longest part, but it can be made much more enjoyable with Netflix or music playing in the background. Leave the skin on wherever practical to maximise your micronutrients, while also saving time on peeling.
  3. Don’t throw away the pumpkin seeds! Wash them, remove the pumpkin strands, then toss in the honey and mustard, and set aside ready for roasting.
  4. Proteins first. On separate oven trays, roast the barramundi and turkey until cooked through (about 15 minutes). Remove and set aside to rest to free up some oven space!
  5. Group the starchy vegetables (pumpkin, sweet potato, beetroot) and group the slightly softer ones (zucchini and carrots) together on the oven trays (you may take up the entire oven!). The softer ones will take about 20 minutes while the starchy ones will take more like 30-40 minutes. The perfect way to keep track of this is to keep a timer on your phone. Put everything in at the same time and put your feet up until you need to take the trays out!
  6. While you’re waiting for this, now is the time to prepare the ridiculously easy pilaf. Microwave the rice according to the instructions, then mix in a large bowl with the chickpeas, Ras el Hanout and tomatoes. Simple!
  7. Leave the pumpkin seeds until last because they can burn if you leave them in for too long. 10 minutes should do the trick.
  8. And now, the assembly! Grab all of your airtight containers and lay them out on the bench. Put spinach in the bottom of all of them, then the vegetables as per the recipe above, then your designated proteins, then your toppings (pesto, dukka or pumpkin seeds). Put a couple in the fridge and a few in the freezer and you’re officially set!

Herbed Turkey and Cranberry Meatballs

Despite living in Australia, we celebrate Canadian Thanksgiving with our friends thanks to two of them spending a number of years working in Vancouver. While these turkey meatballs are no competition to the amazing roast turkey and myriad of sides our friends serve up, these meatballs do happen to make for super easy mid-week meal prep!

Ingredients (serves 2-4 depending on size)

  • 500g turkey mince
  • 1 piece stale bread (I use gluten free bread and it works well) OR 1/3 cup breadcrumbs
  • 1 egg
  • 1/8 cup cranberries
  • herbs of your choice – I use 1/2 tablespoon each of fresh parsley, dill, chives and rosemary from our herb garden! But if you’re on a budget, just dried parsley is totally fine!

If you need to make these on a bigger scale, this recipe can easily be doubled or tripled by multiplying all of the quantities. 

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Place the bread in the food processor and process until crumbed. Add the egg, herbs and mince and process until well combined.
  3. Place 2-3 tbsp of mixture on your palm and flatten, then place 3-4 cranberries in the middle, then close the mixture over the top before rolling. Roll the mixture into small meatballs and allow to set in the fridge for 20-30 minutes.
  4. Heat a large fry pan over a medium heat and add 1 tbsp olive oil. Add the meatballs, flatten slightly with the back of a spatula, and brown both sides (don’t need to cook through). 
  5. Transfer the browned patties to the oven tray and bake until cooked through (about 10 minutes or so).
  6. Serve with your choice of greens (or in this case, lettuce with red sorrel from the garden, with cauliflower roasted with a sprinkle of aged parmesan).

S’mores Brownies

Life is all about balance. And sometimes, that involves eating brownies that make your soul incredibly happy, even if your pancreas isn’t. After a little trial and error, I’ve discovered the perfect way to make your usual brownies taste just like s’mores – and wow do these little s’moresels (hehe) pack a punch!

Ingredients (makes 12-24 depending on how you cut them, I prefer mine smaller as these are pretty rich!)

  • 1/2 cup mini marshmallows
  • 1 packet McVittie’s digestive nibbles (or similar, but essentially you need small balls of digestive biscuits that are entirely covered in chocolate – normal digestive biscuits will just go soggy in the mix!)
  • Your usual favourite brownie recipe (or packet mix, there is no shame in using a packet mix!)

Method

  1. Preheat the oven as per your usual recipe or packet mix instructions. Line a brownie tray with baking paper.
  2. Prepare your usual brownie recipe or as per the packet mix instructions.
  3. Just before baking, mix in the marshmallows and the digestive nibbles, stir well to combine.
  4. Pour into the tray and bake until just cooked through. Allow to set and cool in the fridge before cutting as the marshmallow will be incredibly sticky while hot!!