Crafty Meals – easy recipes for healthy meals

Salmon Rice Balls
Makes 16
Prep time : 25 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
2 cups sushi rice, rinsed.
5 tablespoons sushi seasoning.
1/2 small avocado.
1/2 small lemon, juiced.
1/2 carrot, chopped finely.
1/4 Lebanese cucumber, chopped finely.
50 grams sliced smoked salmon, chopped.
3/4 cup sesame seeds, lightly toasted.
Soy sauce, to serve.

Method
Cook rice according to packet directions. Drain. Return rice to the pan and fold sushi seasoning through the rice.
Line a large tray with baking paper, and spread rice over tray, evenly.
Set aside for 1 hour,until rice is cool.
In a bowl, mash avocado and lemon juice together.
With a knife, mark the rice into 16 portions.
Remove one portion of rice at a time, to a baking paper lined work space.
Using fingertips, press the rice into a 1cm thick round.
Place one teaspoon of avocado mixture onto rice, followed by carrot, cucumber and salmon.
Carefully fold the rice around the filling to form a ball, and roll ball in sesame seeds.
Repeat process with remaining rice and ingredients.
Place salmon balls on a tray in a single layer, cover and refrigerate for one hour.

Serving
Serve cold, with soy sauce.

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Lettuce Wedges with Gherkin Mayonnaise
Serves 8
Prep time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
1 iceberg lettuce, halved crossways, and each half into 8 wedges.
1 cup whole-egg mayonnaise. Why not try our tangy mayonnaise recipe?
2 large lemons, juiced.
2 teaspoons sweet chili sauce.
1/2 green capsicum, diced finely.
1/4 cup green olives, chopped.
4 gherkins, diced finely.
2 tablespoons chives, chopped finely.
1 hard-boiled egg, grated.

Method
Place lettuce wedges onto a serving plate. Cover and refrigerate until ready to serve.
Combine mayonnaise, 1/2 cup lemon juice, sweet chili sauce, capsicum, olives, gherkins and chives in a bowl.
Season with salt and pepper and stir until well mixed.

Serving
Spoon dressing over lettuce wedges and sprinkle with egg. Serve.

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

Ingredients
80 grams ham, sliced into long strips.
4 eggs (at room temperature).
1 small tomato, seeds removed, diced.
1 tablespoon ricotta or feta cheese, crumbled.
1 tablespoon thickened cream.
30 grams baby spinach, trimmed.
Crusty bread, to serve.

Method
Preheat oven to 180C.
Using four oven proof 1/2 cup capacity cups or bowls, grease and line the base and sides of each with slices of ham.
Break 1 egg into each, and top with a quarter of the tomato, parsley and cheese.
Drizzle one teaspoon of cream over each cup. Season to taste with salt and pepper.
Bake for 15 to 18 minutes for soft egg yolks. Remove and put to one side for 2 to 3 minutes.

Serving
Serve pie over bed of spinach leaves, with toast.

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Smoked Salmon Vol-au-vents
Makes 24
Prep time : 10 minutes
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
250 grams ricotta.
100 grams smoked salmon, cut into strips.
2 teaspoons baby capers.
The rind of 1 lemon, finely grated.
2 teaspoons lemon juice.
1 bunch fresh chives, chopped.
2 x 60 grams packets, vol-au-vent shells.

Method
Preheat oven to 180 C.
Place the vol-au-vent shells on a baking tray and cook for 5 minutes. Allow to cool.
Mix ricotta, salmon, capers, lemon juice, lemon rind and half the chives in a bowl.
Season well.

Serving
Fill vol-au-vent shells with mixture and top with remaining chives.

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Warm Fennel Dip
Makes 300 grams
Prep time : 10 minutes
Cooking time : 50 minutes
For conversions, click here to use our handy guide.

Ingredients
2 small fennel bulbs, trimmed and sliced.
1 small onion, sliced.
2 cloves garlic, peeled.
1 1/2 tablespoons olive oil.
2 tablespoons fennel seeds.
1 1/2 tablespoons parmesan cheese, grated.
2 tablespoons lemon juice.
1/2 cup light sour cream.
Crackers to serve.

Method
Preheat oven to 200 C/180 C fan-forced.
In a roasting dish, combine the fennel, onion, garlic and 1 tablespoon of oil in a roasting dish.
Cook, covered, for 35 to 40 minutes, or until soft.
Spread the fennel seeds over a baking tray and bake for 5 to 10 minutes, until fragrant. Set to one side.
Transfer the roasted vegetables to a food processor.
Add cheese, lemon juice, sour cream, two thirds of the fennel seeds and 1 tablespoon of cold water.
Process until smooth, thinning with more cold water if necessary.
Season with salt and pepper.
Transfer to a serving bowl.

Serving
Top with remaining oil & fennel seeds, and serve with crackers.

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Hot Herbed Feta
Serves 4 as a starter
Prep time : 5 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
200 gram piece of feta.
2 tablespoons fresh chopped lemon thyme.
1 tablespoon olive oil.

Method
Preheat oven to 180C.
You will need enough aluminum foil and baking paper to make a sealed parcel over the feta.
Place the foil on a baking tray, top with baking paper.
Place the feta in the middle of the baking paper.
Sprinkle with the lemon thyme.
Draw foil up to make a sealed parcel, pour the olive oil onto the feta before sealing.
Bake for 15-20 minutes.

Serving
Carefully transfer feta to a serving plate.
Delicious with marinated kalamata olives and pita bread crackers.

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Sesame Cheese Balls
Makes about 48 bite size serves
Prep time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
750 grams softened cream cheese.
1/4 cup mango chutney.
1 small red chili, membrane and seeds removed and finely chopped.
3 spring onions, finely chopped.
3/4 cup sesame seeds, toasted.

Method
Place sesame seeds into a small bowl.
Combine cheese, chutney, chili and spring onions in a bowl and mix well to combine ( you could use a food processor if you don’t mind washing it).
Using a teaspoon, take 2 scoops of the mix and roll into a ball.
Roll balls into sesame seeds, place on a platter to serve.

Serving
Serve with rice crackers, lavosh or toasted pita bread chips.

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Briouats
Serves 36
Prep time : 30 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
36 sheets filo pastry.
250 grams melted butter.
Fillings below will make 12 of each.

Method
Preheat oven to 200C.
Lightly brush a sheet of the pastry, fold in half lengthways.
Take 1/12 of the filling mix (about 1 1/2 tablespoons) and lay along the shortest edge.
Roll pastry to cover the filling, fold the longest edges in about 1 cm to “trap” the filling, then roll tightly.
Repeat until all rolls are made.
Bake for 15-20 minutes, or until rolls are nicely golden.

Cheese and Apricot Filling
Ingredients
1 orange, juiced.
1/2 cup dried apricots, finely diced.
250 grams of soft, crumbly goats cheese.
1/4 cup toasted pine nute, or toasted slivered almonds.
1/4 cup fresh chopped mint.

Method
Microwave the orange huice until hot.
Add the apricots to the orange juice and set aside for 30 minutes.
Drain excess range juice from the apricots, add the cheese, nuts and mint to the apricots and mix well to combine.

Spiced Lamb Filling
Ingredients
250 grams lean lamb mince.
1/2 cup roughly chopped coriander leaves.
1 tablespoon olive oil.
1 small brown onion, diced.
1 teaspoon ground cumin.
1 teaspoon smoked paprika.
1/2 teaspoon saffron threads.
1/4 teaspoon cayenne pepper.

Method
Heat oil over medium heat in a heavy based pan.
Add the onions, sweat for 2 minutes.
Add spices and cook until fragrant.
Add the lamb and cook, breaking any large clumps until all is well browned.
Allow to cool, stir in coriander and adjust seasoning.

Seafood Filling
Ingredients
200 grams green prawn meat, shelled and deveined then roughly minced.
250 grams firm white fleshed fish, boned and roughly minced.
2 spring onions, finely sliced.
1 lemon, rind zested and juiced.
1 tablespoon butter.
1 tablespoon plain flour.
2/3 cup of milk.
1/4 cup chopped Italian flat leaf parsley.

Method
Melt the butter in a pan over low heat.
Add the green onions and cook until soft, about 3 minutes.
Add the flour and cook for 2 minutes.
Remove from heat, slowly add the milk while whisking.
Return to heat and cook gently, while stirring, until sauce thickens.
Add seafood and cook for 3 minutes.
Refrigerate until cool, then stir in lemon rind, 1 tablespoon of the lemon juice and the parsley.
Mix well to combine.

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Canapes of Roast Beef
Serves 8 as an entree
Prep time : 10 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
1 loaf baguette bread, approx 30 cm
200 grams rare roast beef, cut into strips.
200 grams roasted red capsicum.
1/2 cup of whole egg mayonnaise.
2 teaspoons dijon mustard.
1 tablespoon finely grated horseradish (or use readily available jar ready spread).
2 cloves garlic, peeled.
Olive oil spray.
Salt and pepper to season.

Method
Preheat oven to 180C.
Cut the baguette loaf into 1/2cm thick slices.
Spray with olive oil, place on a tray in a single layer and bake until golden. Remove and set aside to cool.
When bread is cool enough to handle, rub with a garlic clove. 2 or 3 rubs per slice will be enough to flavour the toasted bread.
Mix the horseradish, mustard and mayonnaise in a bowl and set aside. Test for seasoning and adjust as needed.
Top each bread slice with beef.
Spread some of the mayonnaise mix onto the beef and top with a piece of the roasted capsicum.

Serving
This dish is best prepared and served immediately.

Hints
Bread can be pretoasted and stored in an airtight container. Best to only do this one day in advance.
To develop the flavour in the mustard and horseradish mayonnaise, make this a day in advance.
To roast your own capsicums, wash well and then skewer lengthways. Hold over an open flame until skin begins to blister and turn black. Allow to cool and then remove the burnt skin. Store in olive oil in the fridge for up to 1 week.

Variations
Leave out the mustard and horesradish for the following:
Blitz sundried tomato and basil in a blender until smooth and then mix into the mayonnaise.
Use an olive tapanade and anchovy fillets, combine well and mix into the mayonnaise.
With both of these variations, start with small amounts of ingredients and add more to reach a flavour you enjoy.

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