Cauliflower Salad

This salad is always a hit, quick to whip up and super yummy.  I am not a fan of cauliflower but love this. A great way to add more raw foods into your diet.

Ingredients

1 raw cauliflower
1/2 cup fat raisins
35 g Silvered almonds toast
Dressing
3 tbsp Mayo (Use Best Foods Mayo)
3 tbsp Sour cream
1 1/2 tsp Curry

Instructions
1. Chop cauliflower into small rosettes
2. Roast silvered almonds
3. Mix salad dressing ingredients together

4. Toss together cauliflower, raisins and almonds
5. Mix dressing through till cauliflower, raisins and almonds are well coated, you may not need all the dressing it will depend on the size of the cauliflower (dressing keeps well in fridge)
6. Make at least two hours before needed to allow flavors to develop

Savvy Tip

Any left over dressing can be used over potatoes.

Bocconcini Prosciutto Bites

This recipe is so simple and super quick, more of assemble the ingredients type of recipe. It's the perfect nibble for a pre-Christmas drinks party or an ideal Christmas dinner starter.

Photo from Annabel Langbein Media

Recipe

Makes 12

Prep time 5 min

4 slices prosciutto, each cut into three strips lengthwise
12 bocconcini balls
12 basil leaves

Wrap a strip of prosciutto around each bocconcini ball, tucking in a basil leaf as you wrap. Secure each with a cocktail stick to serve.

Savvy Tip

# Easy to transport if asked to bring a plate of nibbles - Make ahead to avoid that last minute rush out the door

Source: http://www.annabel-langbein.com/recipes/bocconcini-prosciutto-bites/652/

Lemon Slice

From the Savvy test kitchen

If you are wanting to make something a bit different for a treat try this recipe. This is a super scrummy lemon slice with a twist, the glaze is like thin meringue.  It does not use butter or oil, just cream cheese - a great way to use up left over cream cheese, instead of throwing it away. My taste testers gave it the big thumbs up!

INGREDIENTS

Base
125 g cream cheese
1/2 cup sugar
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 eggs
1 1/4 cup flour
2 teaspoons baking powder

Glaze
1 cup icing sugar
1 egg white
2 teaspoons grated lemon rind

INSTRUCTIONS
Beat cream cheese, sugar, lemon rind and juice to smooth and combined
Add eggs and beat till smooth
Sift in flour and baking powder and mix to combine.
Pour into an 18x28 cm slice tin (bottom lined with baking paper)
Bake 190 C for 10 mins
Make glaze by beating ingredients together till smooth and combined
Pour glaze over top and spread evenly, bake for a further 10 mins or until golden and set
Cut into squares when cool

Cheese Ball

This is a super tasty, easy, throw into the food processor or thermomix recipe.  Every time I make this it has been popular.  Great for a crowd or feeding hungry teenagers. It can be made a day ahead, so if you are rushing out the door after work you can have it pre-made the night before.

INGREDIENTS
250 g cream cheese
250 g grated tasty cheese
1 finely chopped small onion
2 tbsp mayonnaise
1/4 tbsp curry powder
Salt and pepper to taste
Parsley

INSTRUCTIONS
Mix all ingredients together well. Can be done in food processor or thermomix
Make into balls
Roll in chopped parsley
Freezes well

Serve with crackers or veggies sticks.

Savvy Tip

# If you don't want to make into a ball works great as a dip in a bowl as well.

ENJOY !

Pastry - Short Crust

This is a super easy pastry recipe, that always turns out really well. A  great way to turn left over beef stew (that the kids weren't so keen on) into to a meal that the whole family loves, as well as making the leftovers go further.

Ingredients
3/4 cup (110g) plain flour
75g cold butter
1 tablespoon finely grated parmesan cheese 
1/4 teaspoon sweet paprika
1 egg yolk
3-4 teaspoon iced water, approx

Method
In a food processor or thermomix, process the flour, butter, parmesan and paprika until it resembles large breadcrumbs.
Add the egg yolk, and while the motor is running, add enough iced water until the mixture just comes together.
Knead the pastry on a lightly floured surface until it is smooth. Wrap in clingfilm, and place it in the fridge for 30 minutes.
Roll and use as required, bake 180 C until golden.

Savvy Tip
# Don't have parmesan, works just as well with edam cheese.

Cocktail Meatballs with Chutney

This is one of those recipes that is sure to please, great to whip up if you are asked to bring a plate of nibbles or for a potluck dinner (just make the balls a bit bigger).  I made these and various other nibbles last Friday for a Midwinter Christmas function and they were everyone's favourite.

Ingredients

Meatballs
500 g topside mince
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 cup coconut
1 small onion (finely chopped)
1 egg
2 teaspoons Worcester sauce
1/2 teaspoon salt
1/8 teaspoon pepper

Chutney Sauce
1/2 cup tomato chutney or sauce
1/3 cup plum jam
2 tablespoons orange juice
2 teaspoons mustard
salt and pepper to taste

Method
Meatballs
Preheat oven to 180 C.
Mix all ingredients together.
Shape into little balls around (2.5cm)
Place on oven tray and bake in preheated oven for 20 to 25 minutes, turning once.

Chutney Sauce
Mix all ingredients in a large pot, heat to just boiling.
Turn to low and add meatballs, heat through.
Serve meatballs with toothpicks.

Savvy Tips

# when shaping meatballs use wet hands.

# make meatballs a couple of days ahead and keep in fridge or make and freeze until you need them.

# to reheat - use a slow cooker, add meatballs pour over sauce and heat for approx. 1 hour before serving.

Chilli sauce - raw

Photo from the Healthy Chef Facebook page

I came across this recipe the other day and thought it would be good to try and a great way to add a flavour hit to your meals. I love how simple it is. Enjoy!

Ingredients
1 long red chilli, deseeded and chopped
2 red capsicum, seeded and chopped
1 cm piece fresh grated ginger4 fresh pitted dates
1 lime (the recipe says 1 lime added but I would try the juice only first, taste, then add the rest of the lime if needed)
pinch of sea salt
generous pinch of black pepper

Method
Combine chilli, capsicum, ginger, dates, lime, sea salt and pepper into a high performance blender like a Vitamix or Thermomix. Blend for 15 – 30 seconds until smooth.
Pour into a glass jar store in the fridge for up to 2 weeks.

Delight your taste buds and enjoy over your favourite dishes.

Optional extras:
1 clove smashed garlic
1 cm piece fresh turmeric


Savvy tips

Add 1 – 2 teaspoons of  chilli sauce to any stir-fry

Smear 1 teaspoon sweet chilli sauce over an organic egg or egg white omelette and top with fresh coriander, avocado and lime.

Serve with Healthy Chicken Burger, Poached Salmon or stir through Roasted Mediterranean Vegetables .

Savvy Nourish Snapshot

Chillies are a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system.  It can raise your metabolic rate, increasing energy expenditure and metabolic rate.  Studies have shown that chilli consumption can help control and reduce insulin resistance and hyperinsulinemia (high insulin levels) often associated with type 2 diabetes. Other great benefits are that chilli can help stimulate digestion and help with gastrointestinal orders and also work as an anti-inflammatory helping to reduce symptoms of arthritis. Red capsicum (bell peppers) are low in fat, carbs and calories and high in antioxidants such as beta-carotene a precursor to vitamin A, helping to promote vision and support a healthy immune system.. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.

Recipe and information from the Healthy Chef www.thehealthychef.com