Crafty Meals – easy recipes for healthy meals

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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Strawberry and Coconut Panna Cotta
Serves 8
Prep time : 7 minutes
Cooking time : 2 minutes
For conversions, click here to use our handy guide.

Ingredients
270ml can coconut cream.
1/2 cup warm water.
4 tablespoons sugar.
3 teaspoons gelatin.
1 teaspoon vanilla essence.
400 gram tub strawberry yoghurt.
300 grams strawberries.

Method
Combine water, sugar and gelatin in a heat proof jug and microwave on High for 30 seconds.
Remove and allow to cool for 5 minutes.
To a bowl add vanilla, coconut cream and yoghurt, and stir to combine.
Add the gelatin mixture to the bowl and whisk until smooth.
Pour into 8, 1/2 cup capacity moulds, and chill until set.

Serving
Serve with fresh strawberries.

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Rhubarb and Custard Tart
Serves 4
Prep time : 8 minutes
Cooking time : 25 minutes
For conversions, click here to use our handy guide.

Ingredients
2 bunches of rhubarb, trimmed and cut into 5cm lengths.
2 tablespoons brown sugar.
1 teaspoon finely grated orange rind.
1/4 cup fresh orange juice.
Frozen tart case with 20cm base.
600ml store bought thick custard.

Method
Preheat oven to 180°C. Line a large baking tray with baking paper.
Place rhubarb prepared tray and sprinkle with sugar, orange rind and drizzle with orange juice.
Bake for 20-25 minutes until rhubarb is soft, but still holds its shape.
Remove from oven and allow to cool.
Prepare a tart case following to packet directions.
Remove from oven and set aside to cool completely.
Pour custard into the tart case and top with the rhubarb mixture.
Chill.

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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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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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Orange and Pistachio Cake
Serves 10
Prep time : 7 minutes
Cooking time : 2 hours 40 minutes
For conversions, click here to use our handy guide.

Ingredients
2 large navel oranges.
1 cup pistachio nuts.
1 teaspoon ground cinnamon.
1 cup almond meal.
1 teaspoon baking powder.
6 eggs.
1 cup caster sugar.
The juice of 2 large oranges, extra.
3/4 cup caster sugar, extra.
3 cinnamon sticks.
Double cream, to serve.

Method
Place a saucepan over medium heat and add oranges and enough cold water to cover.
Bring to the boil, then reduce heat to low.
Cover and simmer for 90 minutes, topping up with water if required, to keep the oranges covered.
Drain, and leave to cool to room temperature.
Preheat oven to 170 C.
Grease and line a 22cm springform pan.
To the bowl of a food processor add the pistachios and process until chopped finely.
Transfer to a large bowl and add cinnamon, almond meal and baking powder. Stir to combine.
Cut the cooled oranges in half and remove any seeds.
Place in bowl of the food processor and process until smooth.
Add eggs and sugar, and process until well mixed.
Pour the orange mixture into the pistachio mixture and combine.
Pour into prepared pan and bake for 60 to 70 minutes, until a skewer comes out clean when inserted into the centre of the cake.
Combine 150ml of orange juice and extra caster sugar in a small saucepan.
Break the cinnamon sticks in half, and add to the saucepan.
Over medium-high heat, bring to the boil.
Reduce the heat to low and simmer for 10 minutes.
Strain.

Serving
Drizzle syrup over cake, and serve with cream.

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Apricot Pie
Serves 6
Prep time : 8 minutes
Cooking time : 55 minutes
For conversions, click here to use our handy guide.

Ingredients
1 1/2 cups plain flour.
1 tablespoon self-raising flour.
1 tablespoon caster sugar.
100 grams butter, chilled, chopped.
1 egg white, lightly beaten.
1 tablespoon raw sugar.
500 grams dried apricots.
2 oranges, juiced.
2 teaspoons vanilla paste.
1/2 cup caster sugar, extra.
40 grams butter, softened, extra.

Method
Preheat oven and baking tray to 180 C.
To a food processor bowl, add flours, sugar and butter, and process until the mixture resembles fine bread crumbs.
Add 2 1/2 tablespoons cold water and process until the mixture just comes together.
Turn out onto a board, sprinkled with flour, and knead the dough until just smooth.
Cut off one third of the dough and wrap in plastic wrap. Chill.
Roll out pastry that is left, large enough to line a 4 1/2 capacity pie dish.
Place pastry in dish, trimming any excess pastry, and chill for 10 minutes.
Using a piece of baking paper, line the pastry case, and fill with uncooked rice.
Place on pre-heated tray and bake for 10 minutes.
Remove paper and rice and bake for a further 5 minutes. Pastry should be golden.
Allow to cool.
Return baking tray to oven to re-heat.
Place a saucepan over low heat and add apricots, 2/3 cup orange juice, vanilla and 2 cups cold water.
Cook, stirring occasionally, for 20 minutes, until the apricots have absorbed the liquid.
Remove pan from the heat and add extra sugar and butter. Stir until smooth and well combined.
Spoon filling into pie case.
Roll out chilled pastry to a 20 cm square, and cut pastry into 1/5cm strips.
Create a close lattice pattern over the filling, brushing with egg white to stick.
Trim any excess pastry.
Brush entire pie top with egg white, and sprinkle with raw sugar.
Bake for 30 to 35 minutes, until golden.

Serving
Serve warm or cold, with cream or ice-cream.

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Spiced Apple Cakes with Caramel Sauce
Serves 6
Prep time : 7 minutes
Cooking time : 22 minutes
For conversions, click here to use our handy guide.

Ingredients
1 1/2 cups self-raising flour.
1 teaspoon baking powder.
3/4 teaspoon mixed spice.
2/3 cup brown sugar.
2 egg whites.
2/3 cup smooth apple sauce.
30 grams reduced-fat dairy spread, melted.
1/4 cup low fat yoghurt.
1 granny smith apple, grated coarsely.
2 tablespoons golden syrup.
1 cup evaporated milk.
1 teaspoon cornflour.

Method
Preheat oven to 200 C.
Grease a 6 hole 3/4 cup capacity Texas muffin pan.
Into a large bowl, sift flour, baking powder and mixed spice, and then add 1/3 cup sugar.
Mix well.
Place egg whites, apple sauce, melted spread, yoghurt and apple into a bowl, and stir to combine.
Add apple mixture to flour mix and stir with a metal spoon until just combined.
Spoon into muffin holes evenly, and bake for 20 to 22 minutes until a skewer inserted into the centre comes out clean.
Allow to stand in pan for 5 to 10 minutes, before turning out to a wire rack.
Add golden syrup, milk and remaining 1/3 cup sugar to a saucepan, and place over medium heat.
Cook stirring for 3 minutes, until the sugar has dissolved.
Cook for a further 5 minutes, then remove from heat.
To a small jug, add cornflour and 2 teaspoons cold water. Stir to combine.
Add cornflour paste to sauce and return to a low heat.
Cook stirring until sauce boils and thickens slightly.

Serving
Serve cakes warm, drizzled with warm sauce.

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Hot Spiced Apple Cider
Serves 4
Cooking time : 5 minutes
For conversions, click here to use our handy guide.

Ingredients
1 1/4 litres non-alcoholic apple cider.
2 cinnamon sticks.
6 cardamom pods, crushed.

Method
Place a saucepan over medium-low heat and add apple cider, cinnamon and cardamom.
Bring to a simmer and cook for 5 minutes.
Strain into a jug.

Serving
Serve hot.

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