Crafty Meals – easy recipes for healthy meals

Spinach and Tomato Salad with Cumin Dressing
Serves 4
Prep time : 10 minutes
Cooking time : 1 minute
For conversions, click here to use our handy guide.

Ingredients
1 teaspoon cumin seeds
1 clove of garlic, crushed
1 teaspoon fresh grated ginger
1 tablespoon freshly squeezed lemon juice
70mL light olive oil
4 cups of baby spinach leaves
1 red onion, thinly sliced
2 roma tomatoes, deseeded and thinly sliced
30 grams peanuts
1/4 cup fresh coriander leaves
1/4 cup mint leaves

Method
Heat a non stick pan over medium heat.
Add cumin seeds and cook for 1 minute or until fragrant, set aside to cool.
Toss peanuts in pan until they begin to colour, set aside to cool.
In a spice grinder or mortar and pestle, grind cumin seeds.
In a small jug combine the garlic, ginger, lemon juice, olive oil and ground seeds, whisk to emulsify.
Toss remaining ingredients together in the serving bowl, drizzle over the dressing then toss to coat.

Serving
Best made just before serving, a gutsy salad that goes well with any grilled meat.

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Witlof, Nectarine and Blue Cheese Salad
Serves 4
Prep time : 12 minutes
For conversions, click here to use our handy guide.

Ingredients
2 witlof, trimmed, leaves separated.
3 yellow nectarines, halved, cut into thin wedges.
125 gram punnet fresh raspberries.
80 grams creamy blue cheese, crumbled.
1/3 cup walnut halves, roughly chopped.
1/4 cup walnut oil.
2 tablespoons raspberry vinegar.

Method
Arrange witlof leaves on a platter.
Top with slices of nectarine, sprinkle with raspberries, blue cheese and walnuts. Cover and chill until ready to serve.
To make dressing, add walnut oil, raspberry vinegar, salt and pepper to a jug. Whisk to combine.

Serving
Drizzle dressing over salad and serve immediatley.

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Lettuce Coleslaw
Serves 8
Prep time : 8 minutes
For conversions, click here to use our handy guide.

Ingredients
1 iceberg lettuce, shredded.
3 carrots, grated.
3 stalks celery, sliced thinly.
5 green onions, sliced thinly.
1 cup whole-egg mayonnaise.
2 large lemons, rind grated finely, juiced.

Method
Add lettuce, carrot, celery and onions to a large bowl and toss to combine.
To a small bowl add mayonnaise, 1 teaspoon of lemon rind, 1/2 cup lemon juice.
Season with salt and pepper and mix well.
Spoon dressing over salad and toss gently.

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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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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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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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Olive Bread
Serves 8
Prep time : 30 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
2 1/4 cups bread and pizza plain flour.
2 teaspoons instant dried yeast.
2 teaspoons caster sugar.
1 teaspoon sea salt.
1 cup warm water.
2 green onions, sliced thinly.
1 cup pitted kalamata olives, halved.
2 teaspoons milk.

Method
Into a large bowl, sift 2 cups flour .
Stir in yeast, sugar and salt and make a well in the centre.
Add water and mix in well to form a soft dough.
Turn out onto a lightly floured surface and knead for 10 minutes, gradually adding remaining flour if required. Dough should be smooth and elastic.
Place dough in a lightly oiled bowl and cover with lightly greased plastic wrap.
Set to one side in a warm place for 1 hour or until doubled in size.
Preheat oven to 190°C and grease a large baking tray.
Place olives on paper towel and pat dry to absorb any liquid.
Using your fist, punch dough down.
Turn out onto a floured board.
Add onions and olives and knead until combined.
Shape dough into a 20cm round and place on prepared tray. Brush the top with milk. Bake for 35 to 40 minutes until golden brown and hollow when tapped on top.
Allow to stand on tray for 5 minutes.
Remove to a wire rack to cool.

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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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Snow Pea and Corn Salad
Serves 4-6 as a side
Prep time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
125 grams fresh baby corn, sliced thinly length ways.
150 grams snow peas, trimmed, sliced thinly length ways.
1/2 small cabbage, shredded.
1 red onion, halved, sliced thinly.
2 teaspoons lemon rind, grated finely.
1/2 cup lemon juice.
1/4 cup olive oil.
1/2 cup fresh coriander leaves, chopped.
1 teaspoon dijon mustard.

Method
In a bowl, place snow peas and corn and cover with boiling water. Allow to stand for 5 minutes.
Drain and rinse under cold water.
Transfer to a salad bowl and add cabbage and onion.
Add lemon rind, lemon juice, oil, coriander and mustard to a small jug and whisk to combine.

Serving
Pour dressing over salad and toss to combine just before serving.

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