Crafty Meals – easy recipes for healthy meals

Pumpkin Scone Loaf
Makes 8 serves
Prep time : 10 minutes
Cooking time : 45-50 minutes
For conversions, click here to use our handy guide.

Ingredients
300 grams butternut or jap pumpkin, peeled, deseeded and cut into 2cm cubes.
3 cups of self raising flour.
2 tablespoons of brown sugar.
1 teaspoon ground nutmeg.
100 grams tasty cheese, grated.
1/3 cup thickened cream.
1/3 cup milk.
Olive oil spray.

Method
Preheat oven to 220C.
In a single layer, place the pumpkin on a lined baking tray, lightly spray with oil and bake for 20 minutes, or until tender,
Set aside to cool, then mash with a fork.
Sift flour into a bowl.
Combine flour with cheese, nutmeg and sugar and mix well.
In a separate bowl, combine the milk, cream and mashed pumpkin and mix well to combine.
Add flour mix to this milky mix, and using a flat bladed knife, drag it through until it all just comes together.
Turn out onto a floured board and knead until smooth.
Flatten mixture into a rough 20 x 30 cm triangle, then roll along longest side.
Cut 1cm deep slashes into the top of this roll every 2 cm.
Bake for 25-30 minutes, or until golden and cooked through.

Serving
Cut while still warm and serve with butter.

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Capsicum Aioli
Makes 2 cups
Prep time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
120 grams roasted red capsicum, drained (antipasto style jarred in olive oil is fine).
1 teaspoon smoked paprika.
1 3/4 cups whole egg mayonnaise. Try our tangy homestyle mayonnaise recipe.
2 cloves of garlic, crushed.

Method
In a blender or food processor, combine all ingredients.
Blend until smooth.

Notes
Will keep refrigerated and covered for 1 week.

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Penang Fish Curry
Serves 4
Prep time : 10 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
400mL coconut milk.
1 cup coconut cream.
800 grams firm white fleshed fish, bones removed, skinned and cut into 2cm cubes.
2 tablespoons red curry paste. Try our red curry paste recipe.
2 tablespoons fish sauce.
1 tablespoon grated palm sugar.
8 kaffir lime leaves. Remove stems and shred finely.
1/4 cup fresh thai basil leaves.
2 cups steamed jasmine rice.
1 red chili, seeds and membrane removed and thinly sliced.
1 teaspoon peanut oil.

Method
Heat the oil in a wok over high heat.
add the red curry paste and fry until fragrant, about 1 minute.
Add the coconut cream and milk, and boil until the mixture cracks (oil will separate from the coconut cream and milk), about 5 minutes.
Add fish sauce, palm sugar and lime leaves.
Add fish and cook for 3-4 minutes.

Serving
Heap into bowls over rice.
Top with thai basil and sliced chili.

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Chocolate Brownie Bites
Makes about 24
Prep time : 10 minutes
Cooking time : 12-15 minutes
For conversions, click here to use our handy guide.

Ingredients
150 grams unsalted butter.
150 grams dark chocolate, chopped.
100 grams milk chocolate (ideally from a “family” type block).
1/2 cup caster sugar.
1 cup plain flour.
2 eggs, lightly beaten.
2 tablespoons dessicated coconut.

Method
Preheat oven to 180C.
Lightly grease 24 mini muffin pan holes (about 30mL capacity).
Melt dark chocolate and butter in a heat proof bowl over simmering water.
Break 24 small pieces from the milk chocolate and set aside. Add remaining milk chocolate to the butter and dark chocolate.
When butter and chocolate are melted and combined, remove from heat and stir through caster sugar.
Allow to cool for 5 minutes, then mix through flour, coconut and eggs.
Spoon 1 tablespoon of the mix into each mini muffin hole.
Press a piece of the milk chocolate into the centre of each.
Bake for 12 minutes, or until top of brownie is firm to the touch.
Remove from oven and allow to cool in pan for 5 minutes.
Remove to wire rack and allow to cool.

Serving
Dust with icing sugar if desired before serving.

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Chicken Mushroom and Bacon Pies
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Requires 4 oven proof 1 cup capacity ramekins.

Ingredients
1 sheet frozen premade puff pastry.
400 grams chicken thigh fillets, trimmed and then roughly chopped with a knife.
2 tablespoons of plain flour.
1 teaspoon smoked paprika.
1 tablespoon of olive oil.
1 large leek, trimmed, washed, halved and thinly sliced.
4 rashers bacon, rind removed and finely sliced.
200 grams mushrooms, thinly sliced (cup or Swiss brown are ideal).
1/4 cup chicken stock (use 1/2 stock cube in 1/4 up hot water for this small amount).
1 egg, lightly beaten.

Method
Preheat oven to 200C.
In a non stick pan heat the oil over medium high heat.
Add the paprika and flour to an oven bag and add the chicken, tossing to coat well.
Cook chicken for 2-3 minutes, or until browned all over. Set aside.
Add leeks and bacon and sweat for 2-3 minutes.
Add mushrooms and stock and bring to the boil, then reduce to a gentle simmer.
Add chicken back to the pan and cook over low heat for 4-5 minutes, or until sauce thickens.
Taste for and adjust seasoning.
Grease ramekins lightly, spoon mixture evenly between the 4 dishes.
Cut the puff pastry sheet into quarters.
Lightly brush the outer edge of the ramekin with egg.
Press the puff pastry over the ramekin, allowing up to 5 mm to overhand the lip of the ramekin.
Trim excess puff pastry.
Brush the top of the sheets with the remaining egg and cut 2 V-shaped holes as steam vents.
Bake for 25-30 minutes, or until tops are puffed and golden.

Serving
Stand for 5 minutes before serving.

Notes
For a “proper” pie use short crust pastry to line 1 cup capacity pie dishes.
Bake empty shells for 10-15 minutes, or until golden.
Spoon filling into shells, but use water to seal the puff pastry tops.
Brush with egg and cut steam vents as above, bake for 25-30 minutes or until puffed and golden.

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Pine Nut Pilaf with Lamb
Serves 4
Prep time : 10 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
400 grams lamb back straps.
800 grams butternut pumpkin, peeled and cubed into 1 cm pieces.
1 brown onion, finely diced.
1 clove of garlic, crushed.
2 teaspoons ground coriander.
1 teaspoon ground cumin.
pinch of cinnamon.
pinch of chili powder.
1 1/2 cups washed basmati rice.
2 1/2 cups chicken stock. Shop bought is OK or try our homemade chicken stock recipe .
1 cup of frozen peas.
100 grams baby spinach leaves, washed.
1/4 cup toasted pine nuts.
1 1/2 tablespoons of olive oil.
Olive oil spray.
Salt and pepper to taste.
1/4 cup fresh picked coriander leaves, to serve.
1 cup natural or Greek style yoghurt, to serve.

Method
Preheat oven to 220C.
Place pumpkin in a single layer on 2 or more baking trays lined with baking paper.
Spray lightly with oil and bake for 20 minutes or until tender.
While pumpkin cooks, in a heavy based pan heat 1 tablespoon of oil over medium heat.
Add onion and cook for 4-5 minutes.
Add garlic and cook for 1 minute.
Add coriander, cumin, chili and cinnamon and cook until aromatic, about 1 minute.
Add rice and stock and bring to the boil.
Reduce to a simmer and cook covered for 10 minutes.
Add peas, cover and cook for a further 3-4 minutes, or unitl rice is tender and most liquid is absorbed.
Add spinach leaves and stir through to wilt.

When you add the rice and stock to the saucepan, place the remaining oil in a frypan over medium high heat.
Season lamb with salt and pepper and cook for 3 minutes per side. Cover with foil and allow to rest for 3 minutes.

Serving
Thinly slice the lamb.
Add lamb, pine nuts and pumpkin to rice and stir to mix.
Serve to plate, top with a dollop of yoghurt and garnish with fresh coriander leaves.

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Lamb Cassoulet
Serves 4
Prep time : 10 minutes
Cooking time : 60 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon of olive oil.
8 lamb forequarter chops. Trim excess fat.
2 large brown onions, diced.
400 grams tinned canellini beans, rinsed well and drained.
8 cloves of garlic, chopped.
3 sprigs of rosemary.
2 tablespoons tomato paste.
1 cup dry white wine.

Method
In a heavy based non stick pan, heat the oil over medium heat.
Add the chops in batches and cook until browned, about 2-3 minutes per side. Remove to a plate, keep any juices that form.
Add the onion and garlic to the pan and cook until onions are soft, 4-5 minutes.
Return chops to pan.
Add the rosemary, tomato paste and white wine, bring to the boil then reduce to the gentlest of simmers.
Cover and cook for 45 minutes, stirring occasionally.
5 minutes before serving, remove the rosemary and add the canellini beans.
Heat beans through.

Serving
Serve over mash potatoes with steamed vegetables on the side.

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Custard Tarts
Makes 18
Prep time : 10 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
4 sheets ready rolled shortcrust pastry, partially thawed.
1 vanilla bean, halved lengthways.
4 egg yolks.
2/3 cup castor sugar.
1 1/2 tablespoons of corn flour.
2 cups full cream milk.
2 tablespoons castor sugar.
1 teaspoon fresh ground cinnamon.

Method
Lightly grease 18 1/3 cup capacity muffin holes.
Using a 9cm round cutter, cut 18 cases from the thawed pastry.
Fit the rounds into the greased muffin holes.
Prick the base and sides of the cases with a fork.
Freeze for 10 minutes, or until firm.
Preheat the oven to 180C.
Bake tart cases for 15 minutes, or until lightly golden, set aside to cool once cooked.
Remove casings from muffin pan when cool enough to handle.
Scrape the seeds from the vanilla pod.
In a bowl, whisk the egg yolks with 2/3 cup of castor sugar and vanilla seeds until light and creamy.
Add the cornflour and whisk until combined.
Add 1/4 cup of milk and whisk until combined.
Gradually add all milk.
Transfer to a non stick saucepan, add the vanilla bean pod and gently heat, never allowing to boil.
Whisk constantly until the mixture begins to thicken, 10-15 minutes.
Remove vanilla bean pod and divide custard amongst tart shells.
Bake for 10 minutes, or until shells are golden.

Serving
Combine remaining sugar with cinnamon, dust over tarts.

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Ham and Egg Pot Pies
Serves 4
Prep time : 10 minutes
Cooking time : 20-25 minutes
For conversions, click here to use our handy guide.

This recipe requires 4 oven proof ramekins of 1 cup capacity.

Ingredients
160 grams shaved ham.
8 large eggs.
2 large tomatoes, seeds removed and diced.
2 tablespoons fresh chopped flat leaf parsley.
2 tablespoons ricotta cheese, crumbled.
2 tablespoons light thickened cream.
60 grams baby spinach, washed and dried.
1 clove of garlic, crushed.
Olive oil spray.
4 thick slices of crusty bread.

Method
Allow eggs to stand for 15-20 minutes to lose their fridge “chill”.
Preheat oven to 180C.
Grease the ramkekins.
Line the ramekins with the shaved ham.
Crack 2 eggs into each and carefully top with a quarter of the follwing – tomato, ricotta, and parsley then drizzle with cream.
Bake for 20 minutes for soft yolks, add 2 minutes for semi and 4 minutes for hard yolks.
Allow to stand for 2-3 minutes before serving.
While pies stand, heat a non stick pan over medium heat, spray lightly with the olive oil and add the garlic and cook for 1 minute.
Remove garlic.
Add spinach and heat until it begins to wilt.

Serving
Divide spinach amongst 4 plates.
Turn out the ham and egg pies on the spinach, serve with toasted crusty bread.

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