Apricot and pecan muffins
Preheat the oven to 200°C. Using nonstick cooking spray, grease a 12-cup muffin pan (each cup should measure about 6 cm across the top and be about 3 cm deep). Sift the flour, baking powder, sugar and cinnamon into a bowl. Stir in the wheat bran ... [... more]
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Wheatgerm Breakfast Pancakes
In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheatgerm, salt and flour and mix until blended. Heat a lightly oiled frying pan over medium high heat. Pour the batter into the pan, using about 4 tablespoons for each ... [... more]
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Artichokes with sun-dried tomatoes
Squeeze the juice of half a lemon into a large bowl of water. Use the other lemon half to rub the cut portions of the artichokes as you work. Trim the artichokes with a stainless-steel knife, cut into quarters and cut away the chokes. Squeeze any ... [... more]
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Yoghurt and Chive Dressing
Whisk together yogurt and juice in a medium bowl until smooth. Stir in mustard, parsley and chives. Refrigerate until ready to serve. 200g tub low-fat Greek yogurt 1/4 cup finely chopped fresh flat-leaf parsley 1/4 cup finely chopped fresh ... [... more]
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Apple and sprout salad
Cut the carrot into 4 cm lengths. Slice thinly lengthways, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crossways to make fan-shaped ... [... more]
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Aloo Phujia
Lightly brown onion in oil in a medium size heavy based frying pan. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook for 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 ... [... more]
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Allspice Green Beans
Heat oil in a saucepan over medium heat. Add garlic and cook until golden and soft, stirring frequently. Add beans and water, and bring to a boil. Stir in allspice, salt and pepper. Cover and simmer 15 minutes or until beans are tender. 500g ... [... more]
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Apple berry crumble
Preheat the oven to 190°C. Coat eight 3/4-cup capacity ovenproof bowls with cooking spray. Place apples, lemon juice, sugar and 2 tablespoons water in a large saucepan. Bring to a simmer. Cover and cook 12 to 15 minutes, until apples are just ... [... more]
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Apple and blackberry pancakes
Sift the flour and cinnamon into a bowl and make a well in the centre. Add the egg and milk, working them into the flour to form a smooth batter. Stir in the apple. Heat the blackberries with 2 tablespoons of water in a small saucepan. Bring to a ... [... more]
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Wholegrain Breakfast Flapjacks
Preheat oven to 160 C. Line a 23cm square baking dish with baking paper. In a large bowl, stir together the oats, flour, cereal and cinnamon. Add the egg, apple sauce, honey, sugar and oil. Mix well. Stir in the sunflower seeds, walnuts and dried ... [... more]
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'Mostly Whites' Spinach Omelette with Tomato-Mushroom Sauce
Heat 1/2 tsp oil in a small non-stick saucepan over medium-high heat. Add the mushrooms; cook until softened, 4 minutes, stirring once. Add pasta sauce; simmer until thickened, about 5 minutes. Remove from heat. Cover to keep warm. Heat the ... [... more]
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Warm grilled mixed vegetable salad
Mix capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue grill plate until browned and tender, turning occasionally to cook evenly. Place warm vegetables in a serving bowl. Add ... [... more]
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