Crafty Meals – easy recipes for healthy meals

Potato Galette
Serves 4
Prep time : 8 minutes
Cooking time : 55 minutes
For conversions, click here to use our handy guide.

Ingredients
60 grams butter, melted.
1kg desiree potatoes, sliced thinly.
50 grams parmesan cheese, grated finely.

Method
Preheat oven to 200 C.
Grease a 20cm round springform pan with a portion of the melted butter.
Place pan on a baking tray.
Line the base of the pan with slices of potato, overlapping slightly.
Brush with butter.
Sprinkle over 2 tablespoons of grated cheese and season with freshly ground black pepper and a little salt.
Repeat this process 4 times to result in 5 layers.
Bake for 50 to 55 minutes, until potatoes are tender and cheese is golden.
Allow to stand for 5 minutes before releasing the springform surround.
Slide onto a plate and slice into wedges.

Serving
This dish is delicious served with grilled fish, or chicken.

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Chocolate Caramel Slice
Makes 18 pieces
Prep time : 10 minutes
Cooking time : 35 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup plain flour, sifted.
1/2 cup brown sugar.
1/2 cup desiccated coconut.
125 grams butter, melted.
Caramel
395 gram can sweetened condensed milk.
2 tablespoons golden syrup.
50 grams butter, chopped.
Topping
200 grams dark chocolate, chopped.
1/4 cup pouring cream.

Method
Preheat oven to 180 C.
Line a 3cm deep 16.5 x 26cm slice pan with baking paper, allowing 2cm overhang at both ends.
To a bowl add flour, sugar and coconut.
Add melted butter and stir to combine.
Press into the base of prepared pan with the back of a metal spoon.
Bake for 12 to 15 minutes, until light golden.
Leave to one side for 10 minutes.
Mix together condensed milk, golden syrup and butter, in an 8 cup capacity jug or bowl and microwave on High for 3 to 4 minutes, stirring at 1 minute intervals.
Caramel should be light golden and thickened slightly.
Pour warm caramel onto warm base and bake for 10 to 12 minutes. Edges will turn a deep golden.
Remove to a wire rack and allow to cool for 1 hour.
Place chocolate and cream into a bowl and microwave on High for 1 to 2 minutes, stirring at 1 minutes intervals with a metal spoon, until smooth.
Spread chocolate mixture over cooled caramel layer and chill until firm.

Serving
Cut into 18 pieces and serve.

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Hasselback Potatoes
Serves 10
Prep time : 10 minutes
Cooking time : 55 minutes
For conversions, click here to use our handy guide.

Ingredients
2kg sebago potatoes, peeled.
2 tablespoons butter, softened.
2 tablespoons olive oil.
2 cloves garlic, crushed.
1 tablespoon rosemary leaves, chopped finely.

Method
Preheat oven to 220 C.
Place potatoes, one at a time on a large metal spoon.
Slice the potato at 5mm intervals, without slicing all the way through – the metal spoon will assist in keeping the depth even.
Place prepared potatoes in a bowl of cold water to prevent browning.
Dry potatoes and place cut side up in a roasting dish/pan.
Place butter, oil, garlic and rosemary in a bowl. Season with salt and pepper and stir to combine.
Brush the potatoes with 3/4 of the mixture, and place in the oven.
Roast for 20 minutes.
Remove and brush potatoes with butter mixture that remains.
Return to the oven and roast for a further 30 to 35 minutes, until golden.

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Maple Mustard Pork Cutlets
Serves 4
Prep time : 10 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
2 tablespoons maple syrup.
2 tablespoons wholegrain mustard.
Olive oil cooking spray.
4 pork cutlets.
1 medium onion, chopped.
1 clove garlic, crushed.
1 teaspoon cumin seeds.
150 grams baby spinach.
2 x 400 gram cans cannellini beans, drained, rinsed.

Method
To a bowl add maple syrup and mustard. Stir to combine.
Place a large frying pan over medium heat.
Lightly spray both sides of the pork cutlets with oil and cook for 6 to 8 minutes on each side, brushing with maple syrup mixture, until just cooked through.
Remove to a plate and cover with foil. Allow to rest for 5 minutes.
Spray a frying pan with oil and place over medium heat.
Add onion and cook for 5 minutes, stirring, until opaque and tender.
Add garlic and cumin and cook for 1 minute until fragrant.
Add spinach, beans and 2 tablespoons cold water.
Cook for 5 minutes further until spinach has just wilted and beans are heated through.

Serving
Place pork cutlets on plates, and serve with spinach and beans.

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Lime and Watermelon Sorbet
Serves 4
Prep time : 10 minutes
Cooking time : 10 minutes
Freezing time : up to 5 hours
For conversions, click here to use our handy guide.

Ingredients
1/2 cup caster sugar.
750 grams watermelon, chopped.
1 teaspoon rind of lime, grated finely.
1/4 lime juice.
2 egg whites, lightly beaten.

Method
Place a saucepan over medium heat, and add sugar and 1 cup warm water.
Cook, stirring for 5 minutes, until sugar dissolves.
Leave to simmer, without stirring for 10 minutes until syrup thickens slightly.
Remove from heat and allow to cool completely.
Add watermelon to the bowl of a food processor, or blender.
Process until smooth.
Strain through a fine sieve, into a large bowl.
Discard the pulp.
Add cooled syrup, lime rind and lime juice, and stir to combine.
Pour into a dish or pan 3cm deep and 20 x 30 cm base.
Cover and freeze for 1 to 2 hours, until almost firm.
Place mixture into the bowl of a food processor or blender and add egg whites.
Process until smooth, but not melted.
Pour mixture into a loaf pan 6cm deep and 11.5 x 21.5cm base.
Cover and freeze for at least 3 hours, until firm.

Serving
Scoop into large margarita glasses, and serve with slices of lime.

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Lemon Feta Roasted Chicken
Serves 4
Prep time : 8 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
4 desiree potatoes, sliced thinly.
2 teaspoons olive oil.
2 teaspoons lemon rind, grated finely.
2 tablespoons lemon juice.
100 grams feta cheese.
2 tablespoons fresh oregano leaves, chopped.
4 chicken drumsticks.
4 chicken thigh cutlets.
250 grams truss cherry tomatoes.
3/4 cup drained pitted kalamata olives.
Fresh oregano leaves, to serve.

Method
Preheat oven to 220 C.
Arrange potato slices in a single layer in a large roasting dish.
Drizzle with oil and season with salt and pepper.
To a small bowl, add lemon rind, lemon juice, feta and oregano. Stir to combine.
Using your fingers, gently lift the chicken skin away from the meat.
Spoon 2 teaspoons of feta mixture under the skin of each piece of chicken. Rub skin to smooth out evenly.
Place chicken pieces on potato, and Roast for 30 minutes.
Add tomatoes and olives to roasting dish, and season with freshly ground black pepper.
Roast for 10 minutes further, until chicken is cooked through.

Serving
Serve, topped with fresh oregano.

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Tartare Steak
Serves 4
Prep time : 7 minutes
Cooking time : 13 minutes
For conversions, click here to use our handy guide.

Ingredients
4 Rib Steaks on the bone.
Freshly ground black pepper.
2 teaspoons oil.
2 teaspoons butter.
4 small potatoes, sliced thinly.
1/2 cup tartare sauce.
1/4 cup sour cream.
2 medium tomatoes, peeled and deseeded.

Method
Trim steaks to remove any excess fat.
Season to taste with pepper
Place a large frying pan over medium-high heat.
Add steaks and cook for 4 to 5 minutes each side.
Transfer to a plate and allow to rest.
Melt butter in a frying pan over medium heat, and gently saute potatoes until cooked.
Place a small saucepan over low heat and add tartare sauce and sour cream.
Add chopped tomatoes to pan prior to serving.

Serving
Spoon sauce over steak, and serve with scalloped potatoes.

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Lavash Wraps
Serves 4
Prep time : 5 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
4 pieces lavash bread.
1/2 cup tomato salsa.
200 grams shaved pastrami.
200 grams low-fat ricotta cheese.
80 grams baby spinach leaves.

Method
Preheat a sandwich press
Lay out lavash on a board and spread with salsa, leaving a 1cm border around the edges.
Place pastrami on top.
Crumble ricotta cheese over the pastrami, and season with salt and pepper.
Roll up lavash.
Place the rolls seam side down on the sandwich press plate and toast until heated through.

Serving
Slice rolls on the diagonal and serve with baby spinach leaves.

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Celery and Silverbeet Pie
Serves 4
Prep time : 10 minutes
Cooking time : 70 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon olive oil.
1 medium onion, chopped finely.
2 cloves garlic, crushed.
1 medium red capsicum, chopped finely.
6 stalks celery, chopped finely.
1/2 bunch silverbeet, trimmed, leaves shredded.
8 sheets filo pastry.
Olive oil cooking spray.
5 eggs.
1/2 cup milk.

Method
Grease an ovenproof dish, 6cm deep 22 x 30 cm base.
Place a large frying pan over medium-high heat, and add oil.
Once to temperature, add onion and garlic, and cook, stirring until the onion is tender.
Add capsicum and celery and cook for 5 minutes, while stirring.
Add silverbeet and cook until wilted.
Remove mixture to a colander, and allow to cool for 15 minutes.
Preheat oven to 180 C.
On a board, place a sheet of filo, and spray with oil.
Repeat, layering with 3 sheets of filo and oil.
Line prepare dish with filo layers.
Prepare the remaining filo sheets with oil, and place to one side, covered with a damp towel.
To a jug add the eggs, milk and salt and pepper, and whisk until well combined.
Spoon the celery mixture into the pastry lined dish.
Pour the egg mixture over the celery mixture.
Place the reserves filo layers over the filling, and scrunch the edges to enclose filling.
Spray the pastry with oil.
Bake for 30 minutes until golden.
Cover with foil and bake for a further 30 minutes. The filling should be set.

Serving
Allow to rest for 5 minutes before serving.

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