Crafty Meals – easy recipes for healthy meals

Grilled Lavash with Rosemary and Garlic
Serves 4
Prep time : 5 minutes
Cooking time : 2 minutes
For conversions, click here to use our handy guide.

Ingredients
1/4 cup olive oil.
2 clove garlic, crushed.
1 tablespoon chopped fresh rosemary.
3 sheets of lavash bread.
Sea salt.

Method
Preheat a grill or barbecue grill over high heat.
Place olive oil, garlic and rosemary in a small bowl. Stir to combine.
Brush oil mixture evenly over lavash bread.
Place bread on grill and cook on both sides for 2 minutes or until crisp and golden. Remove to a wire rack to cool slightly.

Serving
Break bread into large pieces and sprinkle with sea salt.

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Pork and Asparagus Stir fry
Serves 4
Prep time : 10 minutes
Cooking time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
650 grams pork fillets.
100ml sweet chili sauce.
2 tablespoons freshly squeezed lime juice.
2 teaspoons fish sauce.
500 grams fresh hokkien noodles.
2 1/2 tablespoons peanut oil.
3 green onions, cut into 5cm lengths.
2 cloves garlic, crushed.
125 grams snow peas.
100 grams water chestnuts, sliced.
Lime wedges to serve.

Method
Slice pork fillets across the grain, thinly, and place in a shallow glass or ceramic bowl.
To a small jug add the sweet chili sauce, lime juice and fish sauce, and stir to combine.
Pour half of the marinade over the pork and gently toss to coat.
Cover and chill for 30 minutes.
Reserve remaining marinade.
Prepare noodles according to packet directions.
Place a wok over high heat and add 1 tablespoon oil.
Once to temperature, add the pork and stir fry in batches, for 2 to 3 minutes, until sealed.
Remove to a plate.
Stir fry remaining pork and 1 tablespoon oil.
Heat remaining 2 teaspoons oil to wok and add green onions, garlic, asparagus, snowpeas and water chestnuts.
Stir fry for 1 minute, until the asparagus is tender.
Return the pork and its juices to the wok.
Add reserved marinade and prepared noodles.
Stir fry for 2 minutes, until heated through.

Serving
Serve with lime wedges.

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Roast Beef Wraps
Serves 4
Prep time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
1/4 cup whole egg mayonnaise.
1 clove garlic, crushed.
4 whole meal wheat wraps.
1 bunch trimmed rocket.
12 slices rare roast beef.
8 sliced cornichons (pickled cucumbers).
3 sliced roma tomatoes.
8 slices Swiss cheese.

Method
Add mayonnaise and garlic to a small bowl and stir to combine. Spread mayonnaise mixture over each of the wraps.
Evenly divide rocket, roast beef, cornichons, tomatoes and Swiss cheese among each wrap.
Roll up firmly and fold in the ends to enclose the filling.
Chill for at least 30 minutes prior to slicing.

Serving
Slice each roll on the diagonal and serve.

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Vegetable Rolls
Serves 6
Prep time : 10 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
1 red onion, halved.
2 cloves garlic.
2 medium carrots.
2 small zucchini.
1 tablespoon vegetable oil.
1 corn cob, kernels removed.
3/4 cup cottage cheese.
1 1/2 cups rolled oats.
2 teaspoons dried mixed herbs.
3 teaspoons hot chili sauce.
2 eggs, beaten lightly.
3 sheets frozen ready-rolled puff pastry, partially thawed.
1 tablespoon sesame seeds.

Method
Using a food processor, coarsely grate the onion, garlic, carrot and zucchini.
Place a frying pan over medium-high heat and add oil.
Once to temperature, add the grated vegetables and corn kernels.
Cook stirring occaisionally for 5 minutes, until the vegetables are soft.
Drain, and transfer to a bowl.
Add cottage cheese, oats, herbs, chili sauce and half the beaten egg.
Season with salt and pepper and set to one side for 10 minutes.
Preheat oven to 220 C.
Line 2 baking trays with baking paper.
Place a pastry sheet on a board and cut in half.
Spoon one sixth of the mixture along the long side of one of the halves. Brush the opposite edges with egg.
Roll up to encase the filling.
Cut the roll into thirds and place on prepared tray.
Repeat with remaining pastry and vegetable filling.
Brush tops of rolls with remaining egg and sprinkle with sesame seeds.
Bake for 15 to 20 minutes, until puffed and golden.

Serving
Serve with leafy salad and sweet chili sauce.

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Spinach and Chicken Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
600 grams chicken breast fillet.
2 medium brown onions, finely diced.
4 cloves of garlic, crushed or thinly sliced.
1 tablespoon dried thyme.
1 bunch english spinach, washed, stalks removed and thinly sliced.
2 cups of arborio rice.
1 cup white wine.
1.75 litres of chicken stock. Why not try our easy to make chicken stock recipe?
2 tablespoons olive oil.
30 grams butter.
1/4 cup grated parmesan.
Extra parmesan to serve.

Method
Heat oil over medium heat in a heavy based pan.
Thinly slice chicken breasts. Using your knife, work it through the chicken to turn the slices into a coarse mince.
Add the onion to the pan, cook for 4-5 minutes or until soft.
Add garlic, cook for a further minutes.
Add the chicken and cook until done, 4-5 minutes.
Remove from pan and set aside.
Add butter to the pan and melt over low heat.
Add the arborio and cook until rice becomes translucent.
Increase heat to medium high.
Add the thyme, wine and 1 litre of the chicken stock and bring to the boil. Reduce to a simmer and cook covered for 10 minutes.
Remove lid and stir thoroughly. Cook for a further 5 minutes, adding little amounts of stock if the arborio appears to be drying out.
Add the spinach and reserved chicken mix and cook for a further 5 minutes.
Add as little stock as needed to keep the risotto moist. Rice is done when it offers only slight resistance to your teeth when you chew it.
Remove from heat and stir in 1/4 cup of parmesan.

Serving
Mound into bowls, top with extra parmesan and serve with good crusty home made garlic bread.

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Sesame, Haloumi and Pumpkin Tarts
Makes 16
Prep time : 10 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
2 sheets frozen ready-rolled shortcrust pastry, partially thawed.
1/4 cup olive oil.
500 grams butternut pumpkin, cut into 1cm cubes.
3 teaspoons sesame seeds.
1 tablespoon brown sugar.
2 teaspoons balsamic vinegar.
180 grams haloumi cheese, cut into 1cm cubes.

Method
Preheat oven to 200 C.
Grease a 16 hole, round based, 1 1/2 tablespoon capacity tin.
Using a 6.5cm round cutter, cut 8 rounds from each pastry sheet.
Press a round into each hole in the prepared tin.
Prick each base with a fork 2 or 3 times.
Bake for 12 minutes, until golden, and allow to stand in the tin for 3 minutes, before removing to a wire rack to cool.
Place a frying pan over medium-high heat and add pumpkin.
Cook for 10 minutes until tender.
Add sesame seeds and cook for 2 minutes, until they have just turned golden.
Stir through the sugar and vinegar and cook for a further 3 minutes.
Add the haloumi to the pan.
Cook for 2 to 3 minutes until the haloumi begins to brown.
Spoon the pumpkin mixture into the pastry cases and serve.

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Honey-glazed Pork
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
1/3 cup mandarin or breakfast marmalade.
2 tablespoons honey.
1 tablespoon Dijon mustard.
1 tablespoon olive oil.
4 pork loin cutlets.
10 sprigs thyme.
4 firm pears, quartered.
500 grams baby carrots.

Method
To a jug add marmalade, honey, mustard, oil, and salt and pepper. Stir to combine.
Pour half of the marinade into the base of a glass or ceramic dish.
Add pork and thyme and turn to coat.
Cover and chill for 3 hours.
Preheat oven to 230 C.
Preheat barbecue plate to a high heat.
Line a large roasting pan with baking paper.
Place pear pieces and carrots in prepared roasting pan, and pour over remaining marinade.
Turn to coat.
Roast for 25 to 30 minutes, until light golden.
Reduce barbecue heat to medium and cook cutlets for 2 minutes each side, until golden.
Place cutlets on top of pears and carrots and roast for a further 10 minutes. Pork should be just cooked through.

Serving
Serve with a leafy salad and crusty bread.

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Blue Cheese and Pear Tart
Serves 4
Prep time : 12 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
2 tablespoons butter.
3 pears, sliced thinly.
2 sheets frozen ready-rolled puff pastry, partially thawed.
1 egg, beaten lightly.
2/3 cup roasted hazelnuts.
80 grams blue cheese.

Method
Preheat oven to 200 C. Line 2 baking trays with baking paper.
Place a frying pan over medium heat and add butter.
Once butter has melted, cook pear slices in batches for 2 minutes each side, until golden.
Transfer to a plate.
Place one pastry sheet on a board and cut in half.
Place one piece of pastry on each prepared tray, and brush the edges with egg.
Cut 8 1cm wide strips from the piece of pastry that remains, and lay a strip on each edge to form a border.
Trim the ends to fit.
Chop the hazelnuts roughly and set 2 tablespoons aside.
Sprinkle 1/4 cup hazelnuts over each pastry centre and top with slices of pear.
Crumble cheese over pears.
Sprinkle with reserved hazelnuts and bake for 20 minutes, until golden.

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Rhubarb and Custard Tart
Serves 4
Prep time : 8 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
2 bunches of rhubarb, trimmed and cut into 5cm lengths.
2 tablespoons brown sugar.
1 teaspoon finely grated orange rind.
1/4 cup fresh orange juice.
Frozen tart case with 20cm base.
600ml store bought thick custard.

Method
Preheat oven to 180°C. Line a large baking tray with baking paper.
Place rhubarb prepared tray and sprinkle with sugar, orange rind and drizzle with orange juice.
Bake for 20-25 minutes until rhubarb is soft, but still holds its shape.
Remove from oven and allow to cool.
Prepare a tart case following to packet directions.
Remove from oven and set aside to cool completely.
Pour custard into the tart case and top with the rhubarb mixture.
Chill.

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