Crafty Meals – easy recipes for healthy meals

Sweet and Spicy Chicken Fried Rice
Serves 4
Prep time : 12 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
2 cups long-grain rice, rinsed.
6 chicken thigh fillets, trimmed, sliced thinly.
1/4 cup plum sauce.
1 teaspoon chilli.
1/4 cup peanut oil.
2 eggs, lightly beaten.
100 grams bacon, chopped.
6 green onions, sliced thinly.
3 cloves garlic, crushed.
1 carrot, chopped finely.
2 tablespoons kecap manis.
1/4 small Chinese cabbage, shredded finely.
1/2 cup frozen peas.

Method
Cook rice according to the absorption method on the packet.
Drain.
Spread the rice out on a baking tray and allow to cool to room temperature.
Cover with plastic wrap and chill for at least 2 hours or overnight.
In a small bowl, combine the plum sauce and chilli.
Place the chicken in a bowl and add the plum mixture.  Toss to coat and cover bowl.
Chill for 2 hours.
Place a wok over medium-hgih heat.
Once to temperature, add 2 teaspoons oil and tilt wok to coat.
Add half the chicken and stirfry for 2 minutes, until sealed.
Transfer to a plate and cover with a piece of foil to keep warm.
Repeat process with oil and remaining chicken.
Using a clean wok, reheat to medium heat.
Add 2 teaspoons oil and tilt wok to coat.
Add egg and swirl to make a thin omelette.  Cook until egg sets.
Slide out onto a board, and roll up.  Slice omelette thinly.
Place wok over high heat and add remaining oil.
Add bacon, green onions, garlic and carrot, and stirfry for 1 minute.
Add rice, kecap manis, cabbage and peas.
Cook for a further 3 to 4 minutes, until rice is heated through.
Add chicken and sliced omelette and stirfry for another minute or two, until hot.

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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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Blue Eye with Garlic Spinach and Beans
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
4 blue eye fillets.
Salt and cracked black pepper.
2 x 400g cans white beans (cannellini), drained and rinsed.
1/2 cup chicken or vegetable stock.
1/2 teaspoon thyme leaves.
2 teaspoons finely grated lemon rind.
50 grams unsalted butter, softened, roughly chopped.
2 small cloves garlic, crushed.
150 grams baby spinach leaves.

Method
Preheat oven to 200°C.
Place the fish in a large baking dish lined with non-stick baking paper.
Lightly spray fish with oil and season with salt and pepper.
Bake for 15 minutes or until cooked through.
Place a saucepan over medium heat and add the beans.
Add the stock and cook, stirring frequently for 8 minutes or until most of the liquid has evaporated.
Mash with a fork or potato masher.
Stir through thyme, lemon rind, and season with salt and pepper.
Add half the butter and mix well.
Cover with foil and set aside until needed.
Heat the remaining butter in a deep non-stick frying pan over medium heat.
Add the garlic and cook for 2-3 minutes.
Add the spinach and cook for another 3-4 minutes, until the spinach has wilted.
Season with salt and pepper.

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Rice and Fetta stuffed Capsicums
Serves 4
Prep time : 7 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
4 red capsicums.
350 grams marinated fetta.
2 x 250 gram packets Basmati Pre-cooked rice.
1/4 cup fresh parsley, chopped.

Method
Preheat oven to 180 C.
Cut capsicums in half lengthways, trim all of the membrane and remove the seeds.
Place on a baking tray lined with baking paper.
Drain the fetta, reserving 2 tablespoons of the marinade, and chop roughly.
place the fetta in a bowl together with the rice and parsley.
Fill the capsicum halves with the rice mixture.
Bake for 30 minutes, until the capsicums are tender.

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Creamy Pesto Gnocchi
Serves 4
Prep time : 5 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
500 grams fresh potato gnocchi. Try making your own with our potato gnocchi recipe.
1 cup light thickened cream.
1/4 cup sun-dried tomato pesto.
150 grams chargrilled capsicum, chopped finely.
150 grams baby spinach.
1/2 cup parmesan cheese, grated.

Method
Cook gnocchi in a large saucepan of boiling, salted water, according to packet directions.
Drain.
Preheat grill to medium-high.
Place a frying pan over medium heat.
Add cream and pesto and allow to simmer for 3 to 4 minutes, stirring occasionally. Sauce shouls thicken slightly.
Add spinach and capsicum, and cook for 1 minute further, until spinach has wilted.
Add gnocchi to sauce, and stir gently to combine.
Remove to a greased, 8 cup capacity baking dish and top with cheese.
Place under the grill for 5 minutes, until the cheese has melted and golden.

Serving
Serve with garlic bread, if desired.

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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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Bacon and Spinach Macaroni Cheese
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup fresh white bread crumbs.
1 1/2 tablespoons olive oil.
300 grams macaroni.
250 grams bacon, chopped roughly.
50 grams butter.
1/4 cup plain flour, sifted.
2 cups milk.
Pinch cayenne pepper.
1/3 cup light thickened cream.
2 cups grated cheddar cheese.
100 grams baby spinach leaves.
30 grams parmesan cheese, grated finely.

Method
Preheat oven to 190 C.
Grease an 8 cup capacity baking dish.
Add bread crumbs and oil to a small bowl and stir to combine.
Cook macaroni in a saucepan of salted boiling water, according to packet directions.
Drain and return pasta to saucepan.
Place a frying pan over medium-high heat and add remaining oil.
Once to temperature, add bacon and cook for 4 to 5 minutes, until crisp.
Remove to a paper towel lined plate.
Place a saucepan over medium heat and add butter.
When it is frothy, add the flour and cook stirring over the heat for 1 minute.
Remove from the heat and add the milk gradually, stirring constantly.
Add cayenne pepper and return pan to medium heat.
Cook, stirring for 5 minutes, until sauce boils and thickens.
Add cream, cheese and season with salt and pepper.
Cook stirring for 2 minutes, until cheese melts.
Add sauce, spinach and bacon to pasta and season with salt and pepper.
Spoon into baking dish and top with parmesan and prepared bread crumbs.
Bake for 20 to 25 minutes, until golden.

Serving
Allow to stand for 5 minutes before serving.

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Vanilla Custard Tarts
Makes 12
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
24 wonton wrappers.
2 teaspoons caster sugar.
Custard
1/3 cup caster sugar.
2 1/2 tablespoons custard powder.
2 cups milk.
2 teaspoons vanilla essence.
150 grams cherries, quartered.
2 teaspoons pure icing sugar, to serve.

Method
Preheat oven to 180 C.
Grease a 12 hole, 1/3 cup capacity muffin pan.
Place a wonton wrapper on a board and lightly brush with cold water, then sprinkle with a little caster sugar.
Place another wrapper on top, but on the diagonal, so that it resembles a star.
Repeat with remaining wrappers and sugar.
Bake for 15 minutes until crisp and golden.
Allow cases to cool in muffin pan.
To a saucepan add sugar and custard powder.
Add milk gradually, whisking until smooth.
Add vanilla.
Place pan over a low heat and cook stirring constantly for 5 to 10 minutes, until custard boils and thickens.
Remove from heat.
Cover the surface of the custard with plastic wrap and allow to cool for 15 minutes.
Divide custard between cases and chill for 3 hours, until set.

Serving
Top with cherries, and dust with icing sugar.

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Bouillabaisse
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
Pinch of saffron threads.
1 tablespoon olive oil.
1 leek, pale part only, sliced thinly.
750ml fish stock.
3/4 cup white wine.
500 grams tomato passata.
400 gram can diced tomatoes.
300 gram firm white fish fillets (such as ling), cut into 3cm cubes.
12 green king prawns, peeled, deveined, tails intact.
Salt and cracked black pepper.
1/4 cup chopped parsley.
Capsicum Rouille (sauce)
4 slices white bread, crusts removed.
100 grams roasted capsicum, drained.
1 birdseye chili, deseeded.
2 large garlic cloves, crushed.
1 tablespoon extra virgin olive oil.
Salt & cracked black pepper.
Crusty bread, to serve.

Method
Place the saffron in a small bowl and add 1 tablespoon hot water.
Set aside for 5 minutes.
Place a large saucepan over medium heat and add the oil.
Add the leek and cook for 2-3 minutes until tender.
Add the fish stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium-low and cook, stirring occasionally for 10 minutes.
To make the capsicum rouille, place the bread in a large bowl and cover with cold water.
Allow to soak for 2 minutes, then using your hands, squeeze the excess water from the bread.
Place soaked bread in the bowl of a food processor or blender.
Add the capsicum, chili, garlic, oil, salt and pepper, and process until smooth. Remove to a serving bowl.
Add saffron mixture to the tomato broth and cook for 5 minutes.
Add fish and prawns and cook for a further 3 minutes until seafood is just cooked.
Add the parsley and gently stir through.

Serving
To serve, divide the bouillabaisse among serving bowls and top with a dollop of capsicum rouille. Serve with sliced crusty bread.

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