Crafty Meals – easy recipes for healthy meals

Cream of Celery Soup
Serves 4
Prep time : 6 minutes
Cooking time : 42 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon olive oil.
1 medium onion, chopped.
1 bunch celery, chopped.
1 medium celeriac bulb, chopped.
250 grams coliban potatoes, peeled, chopped.
2 cloves garlic, crushed.
1 1/2 litres chicken stock. Have a try with this delicious chicken stock recipe.
3/4 cup pure cream.
1 tablespoon fresh parsley leaves, chopped.

Method
Over medium heat, place a large saucepan and add oil.
Add onion and cook for 2 minutes, stirring constantly.
Once the onion starts to soften, add celery, celeriac, potatoes and garlic.
Cook for 5 minutes until lightly browned.
Increase heat to High and add stock.
Cover and bring to the boil.
Reduce the heat to Low and allow to simmer, covered, for 30 minutes. Celery should be tender.
Remove from heat and set to one side for about 5 minutes to cool slightly.
Using a blender or stab mixer, process soup in batches until smooth.
Return soup to the pan and place over medium heat.
Stir in the cream and season with salt and pepper.
Cook for 5 minutes, stirring, until heated through.

Serving
Serve hot, topped with parsley

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Turkey Omlette
Serves 1
Prep time : 7 minutes
Cooking time : 7 minutes
For conversions, click here to use our handy guide.

Ingredients
Olive oil cooking spray.
2 green onions.
1/2 zucchini, sliced length ways.
4 cherry tomatoes, halved.
1/2 cup roasted turkey breast, sliced.
1 egg.
2 egg whites.
1 tablespoon tasty cheese, grated.

Method
Over medium-high heat place a non-stick frying pan, and spray with oil.
Add onion, tomatoes and zucchini and cook for 3 minutes.
Remove to a bowl and add the turkey. Toss to combine.
In a small jug, beat the egg and egg whites together.
Pour into pan and cook for 2 to 3 minutes, until egg has set.
Arrange turkey mixture on one half of the omlette and sprinkle with cheese.
Flip the other side of the omlette over and invert onto a plate.

Serving
Serve with a leafy salad if desired.

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Mongolian Lamb
Serves 4 to 6
Prep time : 8 minutes
Cooking time : 14 minutes
For conversions, click here to use our handy guide.

Ingredients
750 grams lean lamb strips.
1 1/2 cups rice.
3 teaspoons olive oil.
4 medium onions, quartered.
2 cloves garlic, crushed.
3 shallots, chopped.
2 red chilies, chopped finely.
2 teaspoons cornflour.
2 tablespoons light soy sauce.
1 tablespoon oyster sauce.
1/2 cup chicken stock.

Method
In a large saucepan of boiling salted water, cook rice, following packet directions.
Over high heat, place a wok or large frypan and add oil. Tilt pan to coat surface.
Stir fry lamb in batches and remove to a plate.
Add onions, garlic, shallots and chilies and stir fry for 2 minutes.
In a jug, combine cornflour, soy sauce, oyster sauce and stock.
Return lamb and any juices to the pan.
Stir through the corn flour mixture and cook for 2 to 3 minutes, until the sauce has thickened slightly.

Serving
Serve with rice.

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Hot Mocha Chocolate
Serves 2
Prep time : 4 minutes
Cooking time : 4 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup freshly made espresso coffee.
60g dark chocolate, chopped finely.
whipped cream and dark chocolate, grated finely, to serve.

Method
Place a small saucepan over low heat and add chocolate and coffee.
Cook, stirring, for 4 minutes, until the chocolate has completely melted.

Serving
Divide the mocha mixture evenly among serving glasses and top with whipped cream and finely grated dark chocolate.

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Roast Pork with Apple
Serves 6 to 8
Prep time : 10 minutes
Cooking time : 2 hours 40 minutes
For conversions, click here to use our handy guide.

Ingredients
3kg joint of pork leg.
1/4 cup olive oil.
1 tablespoon sea salt.
6 desiree potatoes, quartered.
6 spring onions, trimmed.
1 tablespoon rosemary, leaves chopped.
4 apples.
1 1/2 tablespoons brandy.
2 tablespoons plain flour.
1 3/4 cups vegetable stock.

Method
Preheat oven to 250 C.
Rub 2 tablespoon of olive oil into the rind, then sprinkle over the sea salt and rub in well.
Place pork in roasting pan and bake for 20 minutes.
In a large bowl place potatoes, onions, rosemary and remaining oil and stir to coat.
Reduce oven to 180 C.
Continue to bake pork for 40 minutes, then remove and baste with pan juices.
Arrange vegetables around pork and return to the oven for a further 60 minutes.
Quarter the apples, and remove cores.
Remove pork and vegetables from oven and baste with pan juices.
Place apple pieces around pork and roast for a further 30 to 40 minutes, until pork is just cooked.
Remove pork to a board and cover loosely with foil. Allow to rest for at least 15 minutes.
Even out the vegetables and apple pieces left in the pan and return to the oven for a further 10 minutes at 220 C.
Remove to a plate.
Pour off the excess fat from the roasting pan and place over a medium heat.
Add brandy and scrape the bottom of the pan of any sediment.
Add flour and cook, stirring continuously for 1 minute.
Remove from the heat and stir in the stock.
Return pan to the heat and cook, stirring until the gravy comes to the boil and thickens.

Serving
Slice pork and serve with vegetables, apple and gravy.

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Vegetarian Fettucine
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon olive oil.
1 large onion, chopped.
2 cloves garlic, crushed.
2 medium zucchini, chopped.
200 grams yellow squash, chopped.
1 medium eggplant, chopped.
3/4 cup red lentils, rinsed, drained.
2 large tomatoes, chopped.
700 gram bottle Italian tomato sauce. Why not try our homemade basic Italian pasta sauce recipe?
300 grams broccoli, cut into small florets.
1/4 cup fresh parsley, chopped.
375 grams dried fettucine pasta.
Parmesan cheese to serve.

Method
Over medium heat, place a large saucepan and add oil.
Once to temperature, add garlic and onion, and cook for 5 minutes, until onion is opaque and soft.
Add zucchini, squash and eggplant and cook stirring continuously for 5 minutes.
Add lentils, tomato, pasta sauce and 1/2 cup cold water.
Bring to the boil, then reduce heat to medium-low and allow to simmer for 20 minutes, covered.
Add broccoli and cook uncovered for 10 minutes. Lentils should be tender.
Cook pasta in a large saucepan of salted boiling water, according to packet directions. Drain.

Serving
Divide pasta between bowls and top with vegetable sauce.
Serve with shaved parmesan cheese.

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Chive Omlette with Smoked Salmon
Serves 8
Prep time : 5 minutes
Cooking time : 10 to 12 minutes
For conversions, click here to use our handy guide.

Ingredients
2 tablespoons plain flour.
1 cup milk.
6 eggs.
2 tablespoons chives, chopped finely.
Olive oil cooking spray.
1/2 cup sour cream.
1 lemon, rind grated finely, juiced.
1 tablespoon fresh dill leaves, chopped.
400 grams smoked salmon.

Method
Place flour in a medium jug and add 2 tablespoons milk.
Stir until a smooth paste forms.
Whisk in eggs, remaining milk and chives.
Once mixture is smooth, place a non-stick frying pan over medium-low heat and lightly spray with oil.
Pour 1/4 cup of batter into pan and tilt to cover the base.
Once set (about 1 minute), remove to a plate.
Repeat this process with remaining batter to make 8 omelets.
In a bowl, mix together 1 teaspoon lemon rind, 2 teaspoons lemon juice and dill.
Season with salt and pepper.
Arrange salmon on top of omelets, and spoon over sour cream mixture.

Serving
Roll up omelets, and cut on the diagonal to serve.

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Apricot and Almond Loaf
Serves 8
Prep time : 5 minutes
Cooking time : 55 minutes
For conversions, click here to use our handy guide.

Ingredients
300 grams dried apricots.
1/2 cup apple cider vinegar.
1/3 cup apricot nectar.
2 cups plain flour.
1/2 teaspoon bicarbonate of soda.
2/3 cup caster sugar.
2/3 cup milk.
2 teaspoons vanilla essence.
1/3 cup slivered almonds.
Cream cheese and apricot conserve, to serve.

Method
Preheat oven to 180 C.
Line and grease a loaf pan with baking paper.
Place a saucepan over medium-low heat and add apricots, vinegar and apricot nectar.
Bring to the boil, then allow to simmer for 5 to 10 minutes. Almost all of the liquid should have been absorbed.
Remove from the heat and set to one side to cool.
Into a large bowl, sift flour and bicarbonate of soda.
Stir in sugar, and then add milk, vanilla and apricot mixture. Stir until well mixed.
Pour mixture into loaf tin, and smooth over top until level.
Sprinkle almonds over the top, and press lightly to secure.
Bake for 40 to 45 minutes. When pierced with a skewer, it should come out clean.
Allow to stand in tin for 10 minutes, then remove and cool on a wire rack.

Serving
Cut thick slices and spread with cream cheese and apricot conserve. Can be served warm or cold.

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Chicken, Corn and Cashew Salad
Serves 4 (as a light meal)
Prep time : 12 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
1/3 cup cashews.
2 1/2 tablespoons olive oil.
250 grams fresh baby corn, halved.
4 green onions, sliced thinly.
2 cups cooked chicken, shredded (1/2 large barbecued chicken).
125 grams snow peas, shredded.
1 lime juiced.
1/2 teaspoon caster sugar.

Method
Place a wok over high heat, and once to temperature, add cashews.
Stir fry for 1 to 2 minutes, until lightly toasted. Remove to a plate.
Add 2 teaspoon oil to wok and stir fry corn for 1 to 2 minutes, until almost soft.
Remove to a large bowl, and set to one side to cool.
In a small jug, add 1/4 cup lime juice, sugar, remaining oil, salt and pepper and whisk to combine.
To the cooled corn add green onions, chicken and snow peas. Toss to combine.

Serving
Pour dressing over salad and add cashews. Lightly toss and serve.

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