Crafty Meals – easy recipes for healthy meals

Cornish Pasties
Makes 20
Prep time : 7 minutes
Cooking time : 45 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon olive oil.
1 small onion, chopped finely.
2 cloves garlic, crushed.
350 grams beef mince.
1 small potato, peeled, chopped finely.
1 carrot, peeled, chopped finely.
2 teaspoons cornflour.
1/3 cup beef stock.
1 tablespoon Worcestershire sauce.
1 tablespoon tomato sauce.
5 sheets ready-rolled frozen shortcrust pastry, partially thawed.
1 egg, lightly beaten.

Method
Place a frying pan over medium heat and add oil.
Add onion and cook stirring for 4 minutes, until opaque and soft.
Increase heat to high and add mice and garlic.
Cook for 2 to 3 minutes, stirring until the mince has browned.
Add carrot and potato and cook for about 3 minutes, until the vegetables are just tender.
To a small bowl, add cornflour and 2 tablespoons stock. Whisk to combine.
Pour cornflour paste into pan along with worcestershire sauce and tomato sauce.
Bring to the boil and cook, stirring until the mixture has thickened slightly.
Remove from heat and season with salt and pepper.
Put to one side to cool.
Preheat oven to 200 C. Line 2 baking trays with baking paper.
Cut four 12cm rounds from each sheet of pastry.
Place a tablespoon of mince onto each round, and brush around the edges with egg.
Pull the edges together, forming a crescent, and using fingertips, pinch them to form the customary cornish crusts.
Place pasties on prepared trays and brush with egg.
Bake for 25 to 30 minutes, until golden.

Serving
Allow to cool. Serve hot or cold.

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Tomato, Bean and Sausage Soup
Serves 4
Prep time : 10 minutes
Cooking time : 32 minutes
For conversions, click here to use our handy guide.

Ingredients
2 teaspoons olive oil.
6 pork and fennel sausages.
1 baby fennel, sliced thinly.
1 red onion, sliced thinly.
2 cloves garlic, crushed.
150 grams shortcut bacon, chopped.
2 tablespoons tomato paste.
400 grams can diced tomatoes.
2 x 400 gram cans butter beans, drained, rinsed.
2 cups chicken stock.
100 grams baby spinach leaves.

Method
Place a saucepan over medium heat and add oil.
Add sausages and cook for 5 to 7 minutes, until heated through.
Remove to a plate, and allow to cool slightly.
Slice into thin pieces.
Place fennel, onion, garlic and bacon to pan and cook stirring for 5 minutes, until tender.
Add tomato paste and cook for 1 minute further, stirring to combine.
Add tomatoes, beans, stock and 2 cup cold water.
Cover and bring to the boil.
Reduce to medium heat and simmer for 15 minutes, uncovered. Soup should thicken slightly.
Add sausage slices and spinach, and cook for 1 to 2 minutes, until heated through.

Serving
Serve hot, with crusty bread.

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Vegetable, Blue Cheese and Pine Nut Bake
Serves 4 (as a side dish)
Prep time : 10 minutes
Cooking time : 55 minutes
For conversions, click here to use our handy guide.

Ingredients
Olive oil cooking spray.
2 desiree potatoes, peeled, sliced thinly.
1 large onion, sliced thinly.
350 grams butternut pumpkin, sliced thinly.
1 cup chicken stock or vegetable stock.
2 cloves garlic, crushed.
60 grams mild blue cheese, chopped finely.
60 grams reduced-fat ricotta cheese.
1/3 cup pine nuts.
1/4 cup fresh parsley, chopped.

Method
Preheat oven to 200 C.
Spray a loaf tin with olive oil cooking spray.
Layer the potato, pumpkin and onion in the loaf tin.
Add stock and garlic to a small jug, and stir to combine.
Add to vegetable layers, and cover tin with foil.
Bake for 45 minutes, until vegetables are tender, and remove from oven.
In a small bowl add blue cheese, ricotta and pine nuts. Lightly toss to combine.
Spoon cheese mixture over vegetables and season with pepper.
Bake for a further 10 minutes, until golden.

Serving
Sprinkle with fresh parsley.

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Spaghetti with Fresh Herbs
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
500 grams spaghetti.
1 1/2 tablespoons olive oil.
2 cloves garlic, crushed.
1 tablespoon balsamic vinegar.
2 tablespoons chives, chopped.
1/2 cup basil leaves, shredded.
1/3 cup parsley, chopped roughly.
1/4 cup lemon thyme leaves.
40 grams reduced-fat feta cheese, crumbled.
30 grams parmesan, grated.
80 grams ham, cut into short thin strips.
Extra parmesan, grated, to serve.

Method
In a large saucepan of salted, boiling water, cook pasta following packet directions.
Drain, reserving 2 tablespoon of the liquid.
Return the pasta and reserved liquid to the saucepan, and place over a low heat.
Add oil, garlic, vinegar, herbs, feta, parmesan and ham.
Gently stir to combine.

Serving
Spoon into serving bowls, sprinkled with extra grated parmesan and freshly ground black pepper.

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Gado Gado
Serves 6
Prep time : 12 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
3 large sebago potatoes, peeled, halved, sliced thickly.
3 medium carrots, peeled, cut into 3cm pieces.
200 grams green beans.
1 bunch broccolini, chopped roughly.
1/4 cabbage, chopped roughly.
200 grams tofu.
1 tablespoon vegetable oil.
1 small onion, chopped finely.
2 cloves garlic, crushed.
2 small red chilies, deseeded, chopped.
1/2 cup crunchy peanut butter.
1 cup light coconut milk.
2 tablespoons soy sauce.
Steamed basmati rice, to serve.

Method
Cook carrots and potatoes in a large saucepan of boiling salted water, for about 10 minutes.
When tender, remove to a plate.
Add broccolini and green beans to the saucepan and cook for 4 minutes, until just tender.
Add cabbage and cook for a further 60 seconds.
Drain and rinse under cold water.
Arrange vegetables and tofu on a serving platter.
Place a small saucepan over medium heat and add the oil.
Add onion, chili and garlic, and cook stirring for 3 to 4 minutes, until the onion is opaque and tender.
Add the peanut butter, coconut milk and soy sauce and cook stirring for 3 minutes until the sauce is smooth and heated through.

Serving
Serve vegetables hot with sauce and steamed rice.

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Chorizo and Chickpea Pasta
Serves 4
Prep time : 5 minutes
Cooking time : 18 minutes
For conversions, click here to use our handy guide.

Ingredients
400g spirali pasta.
Olive oil.
3 chorizo sausages, sliced thinly.
1 onion, sliced.
700g tomato passata. Tomato puree will also do.
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme.
1/2 teaspoon sugar.
2 teaspoons balsamic vinegar.
400g can chickpeas, rinsed and drained.
125g baby spinach leaves.

Method
Cook pasta in a large saucepan of salted boiling water following packet instructions until al dente.
Add a little oil to a non-stick frying pan and place over medium heat.
Add the chorizo and onion and cook for 3-4 minutes until the chorizo is golden and the onion is soft.
Add the tomato passata, thyme, sugar and balsamic vinegar and cook, stirring occasionally, for another 10 minutes.
Drain the pasta, return to the pan and cover to retain warmth.
Add the chickpeas and spinach to the chorizo mixture.
Cook for 3 to 4 minutes, until the spinach has wilted. Season with salt and pepper to taste.

Serving
Divide the spirali evenly among serving plates and top with the chorizo and chickpea sauce.

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Pumpkin and Broccoli Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 40 minute
For conversions, click here to use our handy guide.

Ingredients
400 grams butternut pumpkin, chopped.
2 1/2 tablespoons olive oil.
3 cups vegetable stock.
2 lemons.
1 onion, chopped finely.
2 cloves garlic, crushed.
1 1/2 cups arborio rice.
300 grams broccoli, cut into florets.
1/4 cup thickened cream.
50 grams parmesan cheese, grated.
1/4 cup parsley leaves, chopped.

Method
Preheat oven to 200 C.
To a roasting pan, add pumpkin and drizzle with 1 1/2 tablespoons olive oil.
Season with salt and pepper, and turn to coat.
Ensure pumpkin is spread evenly over base of pan.
Roast for 20 minutes until tender.
Place a large saucepan over high heat and add stock and 3 cups cold water.
Bring to the boil, then reduce heat to medium low, cover and simmer.
Finely grate rind of 1 lemon, then juice.
Cut remaining lemon into wedges.
Place a large saucepan over medium heat and add onion, garlic, lemon rind and 2 tablespoons lemon juice.
Cook for about 3 minutes, stirring, until onion is opaque and soft.
Add rice and stir until completely covered in oil.
Add simmering stock, one cup at a time, stirring, until all of the liquid has been absorbed. (This process will take approximately 30 minutes).
Add the pumpkin and broccoli with the last cup of stock.
Cook, stirring until broccoli is tender and remove from heat.
Stir in the cream, parmesan and parsley.

Serving
Season with freshly ground black pepper and lemon wedges.

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Chargrilled Vegetable and Ricotta Cannelloni
Serves 4
Prep time : 20 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
275g jar mixed chargrilled vegetables, drained and chopped.
2 tablespoons black olives, chopped.
750g low-fat ricotta.
1/3 cup parmesan, grated.
Salt and pepper.
4-6 fresh lasagne sheets.
700ml tomato passata.
1/2 cup basil leaves.
2 cups low-fat mozarella, grated.

Method
Preheat oven to 170°C.
Lightly spray a rectangular (8 cup capacity) baking dish with oil.
In a large bowl, combine the chargrilled vegetables, olives, ricotta and parmesan and season with salt and pepper.
Place a lasagne sheet on a board.
Cut in half length ways, and trim to fit the baking dish if necessary.
Place 1/2 cup of the ricotta mixture on the long side of the lasagne sheet, then roll up to envelope the mixture in a tube.
Repeat the process with remaining lasagne sheets and ricotta mixture to make 6-8 tubes.
Pour half the tomato passata over the base of the dish.
Top with the cannelloni tubes, arranging them tightly in a single layer.
Spoon the remaining tomato passata over the cannelloni.
Sprinkle the mozarella and basil leaves over the top and bake for 25 minutes.

Serving
Serve with a simple salad.

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Orange Macadamia Crusted Ham
Serves 10 +
Prep time : 5 minutes
Cooking time : 120 minutes
For conversions, click here to use our handy guide.

Ingredients
7kg leg of ham.
2 cups macadamia nuts, chopped finely.
1/4 cup mandarin or orange marmalade.
2 large oranges, rind grated finely.
1/4 cup creamed honey.
1 teaspoon ground cinnamon.

Method
Preheat oven to 150 C.
Line a large roasting pan with 2 sheets of baking paper.
Remove the rind from the ham.
Place ham in the lined roasting pan.
Place chopped macadamia nuts in a bowl and add marmalade, orange rind, honey and cinnamon. Mix thoroughly.
Press the nut mixture onto the ham, using moistened fingers.
Bake for 60 minutes.
Increase oven temperature to 200 C and cook for 45 to 60 minutes, until crust is crisp and golden.

Serving
Slice and serve warm or cold.

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