Crafty Meals – easy recipes for healthy meals

Macadamia, White Chocolate and Raspberry Muffins
Makes 6
Prep time : 8 minutes
Cooking time : 20-25 minutes
For conversions, click here to use our handy guide.

Ingredients
1/2 cup white chocolate buds.
3/4 cup caster sugar.
2 cups self-raising flour.
1/2 cup coarsely chopped macadamias.
1 cup frozen raspberries, chopped roughly.
1 egg, whisked lightly.
1/2 cup macadamia oil. (see notes)
3/4 cup buttermilk. (see notes)

Method
Preheat oven to 200°C.
Grease a six 3/4-cup (185ml) capacity Texas muffin pan.
In a large bowl combine the white chocolate, sugar, flour and macadamias.
Add the raspberries, and stir to combine.
Make a well in the centre.
In a small jug, whisk the egg, oil and buttermilk.
Pour into the flour mixture and gently stir until just combined.
Spoon the mixture into the muffin pan holes evenly.
Bake for 20 to 25 minutes, until cooked through.
Remove from oven and allow to stand in the pan for 5 minutes, before turning out onto a wire rack to cool.

Serving
Serve warm for an appetizing desert.

Notes
Substitute peanut oil for the macadamia oil and full cream milk for the buttermilk. Original ingredients are more tasty, the substitutes still produce and excellent muffin.

Bookmark it!

Hot Mocha Chocolate
Serves 2
Prep time : 4 minutes
Cooking time : 4 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup freshly made espresso coffee.
60g dark chocolate, chopped finely.
whipped cream and dark chocolate, grated finely, to serve.

Method
Place a small saucepan over low heat and add chocolate and coffee.
Cook, stirring, for 4 minutes, until the chocolate has completely melted.

Serving
Divide the mocha mixture evenly among serving glasses and top with whipped cream and finely grated dark chocolate.

Bookmark it!

Caramel Meringue Pie
Serves 6
Prep time : 5 minutes
Cooking time : 45 minutes
For conversions, click here to use our handy guide.

Ingredients
2 sheets frozen ready-rolled shortcrust pastry.
3 1/2 tablespoons plain flour.
1/2 cup firmly-packed brown sugar.
1 cup milk.
1/2 cup thickened cream.
2 eggs, separated.
1 teaspoon vanilla extract.
1/4 cup white sugar.
50 grams butter, chopped.
1 egg white.
1/2 cup caster sugar.

Method
Preheat oven to 180 C. Place baking tray in oven.
Place partially thawed pastry in a 25cm pie plate, and trim away excess pastry.
Using a fork, pierce the base several times.
Chill pastry in the freezer for about 10 minutes.
Place on hot tray and bake for 8 to 10 minutes. Set to one side to cool.
In a saucepan combine the brown sugar and flour.
To a jug, add milk, cream and egg yolks. Lightly whisk to combine.
Add the milk mixture to the saucepan, whisking while pouring to prevent lumps forming.
Cook over medium-low heat for 5 to 8 minutes, bring the mixture to the boil.
Remove from heat and add vanilla. Cover the surface with plastic wrap and allow to cool.
Over medium heat, place a small saucepan and add the white sugar.
Cook stirring frequently for 3 to 5 minutes. Sugar should be dissolved and golden in colour.
Remove form heat and add butter. Tilt pan from side to side to mix through.
Stir until smooth.
Add hot caramel to custard mixture and whisk to combine.
Pour into cold pie case, smooth over the surface and chill for at least 2 hours.
Using an electric mixer, beat 3 egg whites until soft peaks form.
Add caster sugar a little at a time, making sure that the sugar has dissolved before adding more.
Once meringue is thick and glossy, spread over set caramel and bake for 10 minutes.

Serving
Allow to cool completely before serving.

Bookmark it!

Baked Rice Pudding
Serves 4
Prep time : 5 minutes
Cooking time : 60 minutes
For conversions, click here to use our handy guide.

Ingredients
1 orange, rind grated finely, juiced.
3/4 cup sultanas.
2 1/2 cups milk.
1/2 teaspoon ground nutmeg.
1/2 cup calrose rice.
4 egg yolks.
1/3 cup caster sugar.

Method
Preheat oven to 180 C.
Lightly grease an ovenproof dish. (4 cup capacity)
In a small bowl, add 1/3 cup orange juice. Cover and cook on High for 1 minute.
Add the sultanas and set to one side to cool.
Combine 1 1/2 teaspoons orange rind, milk and 1/4 teaspoon nutmeg in a saucepan.
Bring to the boil.
Add rice to the milk and simmer for 12 to 15 minutes. Rice should be tender. Remove from heat.
In a large bowl, beat egg yolks and sugar with an electric mixer, until pale and creamy.
Add rice mixture and fold through gently with a metal spoon. Stir in sultana mixture.
Transfer to greased dish and sprinkle with nutmeg.
Place dish in a large roasting pan and fill the pan with boiling water – enough to measure half way up the dish.
Bake for 35 to 40 minutes. Custard should be set.

Serving
Serve warm.

Bookmark it!

Chocolate Pavlova Nests
Serves 4
Prep time : 7 minutes
Cooking time : 60 minutes
For conversions, click here to use our handy guide.

Ingredients
2 egg whites.
Pinch cream of tartar.
1/2 cup caster sugar.
1 tablespoon cocoa powder.
4 scoops ice cream.
200 grams mixed berries.

Method
Preheat oven to 150 C.
Line a tray with baking paper, and draw four 7cm circles.
Using an electric mixer, beat egg whites and cream of tartar until soft peaks form.
Add sugar, a little at a time, beating for at least 1 minute after each addition.
Once all the sugar has been added, beat until meringue is thick and glossy.
Add the cocoa and beat until mixed through.
Spoon the meringue onto the prepared tray, using the circles as a guide.
Make a shallow well in the middle of each nest.
Bake for 30 minutes then reduce temperature to 120 C.
Bake for a further 30 minutes. Meringue should be dry and crisp.
Turn oven off and leave door ajar. Allow to cool completely in the oven.

Serving
Place meringue nests on serving plates and top with berries and ice cream. Serve.

Bookmark it!

Pear tarte tatin
Serves 6
Prep time : 20 minutes
Cooking time : 60 minutes
For conversions, click here to use our handy guide.

Ingredients
100 grams butter.
1 1/2 cups caster sugar.
3/4 teaspoon ground cinnamon.
1.25kg pears, quartered.
2 sheets frozen ready-rolled butter, puff pastry, thawed.
300ml double thick cream.
2 tablespoons brown sugar.

Method
Preheat oven to 200 C.
Grease and line the base of a 20cm round cake tin.
Over medium-high heat, melt butter in a heavy based saucepan.
Add caster sugar and 1/2 teaspoon cinnamon, and stir to combine.
Add pears to the butter mixture, cover and cook for 3 minutes.
Remove cover and gently shake pan. Cook for a further 20 minutes, uncovered. The pears should be almost tender.
Remove pears with a metal spoon, leaving the sauce in the pan.
Arrange the pears on the base of the prepared cake tin, in a spiral pattern.
Place the pan containing the sauce back on low heat, and simmer for 3 minutes. Sauce should turn a deep caramel co lour.
Pour the thickened sauce over the pears, until they are half covered, and allow to stand for 10 minutes.
Cut a 24cm round from each sheet of pastry and place one on top of the other.
Lightly press with a rolling pin.
Place pastry rounds on top of pears. Press down and tuck in excess around pears.
Bake for 30 to 35 minutes, until the pastry has puffed up and has turned golden.
Remove and stand in pan for 5 minutes.
In a bowl, whisk cream, brown sugar and cinnamon until thick.
Turn tart out onto a plate, by placing a plate on top of the cake tin and inverting.

Serving
Slices of tart can be served warm or at room temperature, with cream.

Bookmark it!

Deep Dish Apple Pie
Serves 6
Prep time : 20 minutes
Cooking time : 60 minutes
For conversions, click here to use our handy guide.

Ingredients
2 1/2 cups plain flour.
180 grams butter, chopped.
1/4 cup caster sugar.
2 eggs.
3 x 400 gram cans pie apple filling.
1 teaspoon ground cinnamon.
1/3 cup sultanas.
1 lemon, rind grated finely.
2 teaspoons raw sugar.
Ice cream, cream or custard to serve.

Method
Preheat oven to 180 C, and baking tray.
Grease and line base of spring form cake pan (6cm deep, 22cm base), with baking paper.
In a food processor, combine flour, butter and 2 tablespoons caster sugar and process until the mixture resembles bread crumbs.
Add 1 egg and 1 1/2 tablespoons cold water. Continue processing until the dough comes together.
Turn the dough out onto a lightly floured board, and knead until smooth.
Cut off 1/3 of the pastry and put to one side.
Roll out pastry that remains to a 34cm round. Use this to line the base and sides of the cake pan prepared earlier.
Trim edges.
Place pan in refrigerator for 10 minutes.
In a bowl combine apple, cinnamon, sultanas, lemon rind and remaining 1 tablespoon caster sugar.
Spoon filling into chilled pastry case.
Place remaining egg into a small bowl and lightly beat. Brush onto pastry edges.
Roll reserved pastry into a 22.5cm round.
Place over filling, and press edges of pastry together to seal.
Brush top with beaten egg and sprinkle with raw sugar.
Cut a couple if small holes in the top to allow steam to escape.
Place pie on hot tray and bake for 50 to 60 minutes. Pastry should be crisp and golden.
Allow to stand for 20 minutes before releasing side of spring form pan.

Serving
Serve slices with ice cream, cream or custard.

Bookmark it!

Chocolate cup cakes
Makes 12
Prep time : 12 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
125 grams butter.
1/2 cup caster sugar.
1 1/4 cups self-raising flour.
1 teaspoon baking powder.
1/4 cocoa powder.
1 cup buttermilk.
2 eggs, lightly beaten.
65 grams creams cheese, softened.
3/4 cup icing sugar mixture.
2 tablespoons cocoa powder extra.
1 tablespoon hot water.
Chocolate sprinkles or similar to decorate.

Method
Preheat oven to 180 C.
Line a 12 hole muffin pan with 2 paper muffin cases per muffin.
With an electric mixer, cream butter and sugar together until light and creamy.
Sift flour, baking powder and cocoa powder over butter mixture and stir to combine.
Add buttermilk and eggs, and using the electric mixer, beat on medium until smooth.
Spoon 1/3 cup mixture in to each muffin case.
Bake for 15 to 20 minutes, until cooked through.
Allow cakes to stand in the pan for 10 minutes.
Lift onto wire rack to cool, removing the outer muffin case.
Beat cream cheese, icing mixture and cocoa until well combined.
Add hot water and beat until smooth.
Spread icing on cup cakes, and decorate with chocolate sprinkles.

Bookmark it!

Traditional Pavlova
Serves 6
Prep time : 15 minutes
Cooking time : 90 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon cornflour.
6 egg whites.
1 teaspoon cream of tartar.
1 1/3 cups caster sugar.
1 teaspoon vanilla extract.
1 teaspoon white vinegar.
200 ml cream.
250 grams frozen blueberries.

Method
Preheat oven to 200 C.
On a sheet of baking paper, draw a 24cm diameter circle, and place on a baking tray. Dust lightly with 1 teaspoon cornflour.
In a large, clean, dry bowl, beat egg whites and cream of tartar with an electric beater, until soft peaks form.
Add sugar, a little at a time, beating constantly, until glossy and thick.
Add remaining cornflour and sugar.
Fold through vinegar and vanilla.
spread meringue onto prepared tray and shape into circle.
Reduce oven temperature to 100 C.
Bake for one and a quarter to one and a half hours, until dry and crisp.
Turn the oven off and open the door. (Allow the pavlova to cool completely in the oven).

Serving
Spread with cream and top with berries.

Bookmark it!