Apple Dessert Pizza

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Picture is not of the actual pizza. Actual photo will appear here when we take a photo before eat this delicious pizza.

Ingredients

  • 1 portion of Basic pizza dough
  • 1 Can of apples, diced
  • 1 tsp Apple pie spices
  • Handful of sultanas
  • Cinnamon sugar
  • 3 Scotch finger biscuits, cumbled
  • 1/8 cup of which chocolate chips

Method

  1. Roll out pizza base or use pre-made bases
  2. Mix sultanas, apples and apple spices until all coated.
  3. Add cinnamon sugar to taste, set aside
  4. Mix scotch finger biscuit crumbs, cinnamon sugar and chocolate chips in a separate bowl
  5. Top with pizza with apple mix followed by crumble
  6. Place in 230ºC oven and cook till top is slightly brown

Pineapple-glazed barramundi with grilled avocado and mango

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This recipe is from a Coles magazine from 2011. It used to be available on the Coles website but over the years they removed it.

Preparation time: 25 mins – Cooking: 25 mins – Serves 8

8 Fresh fillets (170 g each)

Avocado and mango salad
  • 1/2 red onion, thinly sliced
  • 1 tbsp Red wine vinegar
  • 1/2 tsp salt
  • 2 avocados, cut in quarters, stone removed
  • 2 baby cos lettuce, ends trimmed, cut into 6 cm pieces
  • 1 mango, peeled, cut into thin wedges
Pineapple glaze
  • 1/2 topless pineapple cut into large pieces
  • 1/2 cup of brown sugar
  • 1 tbsp soy sauce
  • 1 lime, juiced
Vinaigrette
  • 3 limes, juiced
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1/2 cup EVOO plus extra for avocado and barramundi
  1. To make the salad, place red onions in a bowl with red wine vinegar and salt. Let sit and marinate while preparing the glaze.
  2. To make the glaze, place pineapple in a food processor and blend until smooth. Pour pineapple puree into a large saucepan over medium heat and add brown sugar and soy sauce. Cook until sugar has dissolved, stirring constantly. Add lime juice and stir until just combined. Remove from heat.
  3. For the vinaigrette, combine lime juice, sugar and soy sauce in a medium mixing bowl. While whisking, slowly pour in olive oil. Reserve while grilling avocados.
  4. To grill the avocados, preheat a grill pan to medium-high heat. Sprinkle flesh of each avocado piece with salt, drizzle with a little olive oil and place on the grill, cut side down. Cook for about 1-2 mins or until charred, then turn clockwise a quarter turn. Cook for a further 1-2 mins, or until charred, then remove and allow to cool, cut side up.
  5. Preheat oven to 200 C or 180 C fan. Place barramundi fillets on a baking tray lined with aluminium foil and brush with oil. Using a spoon, drizzle glaze over fillets to coat.
  6. Place in oven and cook for about 10 mins, or until fish is just cooked and glaze has set.
  7. To assemble, remove skin from avocado and arrange with baby cos and mango on a platter. Top with barramundi, dizzle with vinaigrette and garnish with red onions. Serve immediately.

 

Kidney Bean and Pasta Bake

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Ingredients

  • 1 tbsp oil
  • 1 small onion
  • 1 clove garlic
  • 1 red capsicum
  • 1 carrot grated
  • 1 can kidney beans
  • 2 small cans of tomato paste
  • Salt and Pepper to taste
  • 1 cup of cheese
  • 6 eggs
  • 1 cup of milk
  • 1 pack of spiral pasta, cooked

Method

  1. Fry the veggies  then layer alternatively b/n pasta and veggies and cheese.
  2. Mix milk and eggs and pour into pot.
  3. Add cheese on top for crunch.
  4. Cook for 40 mins at 200 C.
  5. Let stand 5 mins before serving.

Apple, Oat, Chocolate Crumble

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Ingredients

6 apples (cored, thinly sliced)
1/4 caster sugar
1 Cup pecan pieces
1 Cup white choc bits
3/4 Cup oats
1/2 Cup brown suger
1/4 Cup plain flour
100g butter (room temperature)
Ice Cream/Whipped Cream to serve

  • Preheat oven to 180C. Toss apples together with caster sugar and place in medium baking dish.
  • To make crumble topping, combine pecans, choc bits, oats, brown sugar ad flour in a bowl. Add butter and with fingertips, rub in until combined. Sprinkle crumble topping over apples.
  • Bake for 45-50 mins, until apples are tender crumble crisp.
  • Serve with Ice cream and whipped cream.

Creamy mushroom and thyme vol-au-vents

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Ingredients

15ml (1 tbsp) olive oil
30ml (2 tbsp) butter
250g mixed mushrooms roughly chopped
2 garlic cloves, chopped
15ml (1 tbsp) fresh thyme leaves, plus extra to serve
5ml (1 tsp) fresh rosemary, chopped
45ml (3 tbsp) port
125ml (½ cup) fresh cream
30ml (2 tbsp) Parmesan, grated
salt and freshly ground black pepper, to taste

  • Heat the oil and butter in a large frying pan over high heat. Add the mushrooms and sauté for 3 minutes. Add the garlic, thyme, rosemary and brandy. Fry for a further 1 minute.
  • Add the cream and Parmesan and cook for 1 minute until thickened slightly. Remove from the heat and season well.
  • Spoon the filling into the vol-au-vent cases and scatter with the extra thyme before serving.

 

Glazed Mini Roast

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This recipe has been taken from the back of a 4 sachet pack of Leggo’s Tomato Paste slightly modified to use the Sanitarium™ Mini Roast instead of Lamb which isn’t everyone’s cup of tea. Tastes really good and great for non-meat eaters!

Serves: 4

Preparation Time:
5 min
Cooking Time:
30 minutes

Ingredients
  • 1 sachet tomato paste (1 tbsp)
  • 1 tbsp chopped fresh rosemary
  • 2 tsp brown sugar
  • 1 tbsp seeded mustard
  • 1 Sanitarium™ mini vegetarian roast
  1. In a bowel, combine tomato paste, rosemary, brown sugar and mustard.
  2. Spread mixture over roast and bake in a preheated oven at 180°C for 30 minutes.
  3. Serve with roast potatoes and vegetables.

Alternatively a cinnamon and sweet chilli glaze can be used.

Ingredients
  • 1 tbsp vegetable oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 2 tbsp sweet chilli sauce
  • 15 g butter, melted
  • 1 Sanitarium™ mini vegetarian roast
  1. Combine paprika, salt, cinnamon, cumin and pepper in a medium bowl, mix well. Coat roast with the mixture and bake for 15 minutes
  2. Combine the sweet chilli sauce and butter in a small bowl. Brush half of the mixture evenly over the roast and return to the oven. Bake for a further 5 minutes
  3. Turn the roast over and brush with the rest of the sweet chilli mixture. Bake a further 10 – 15 minutes will done.

Macaroni Schotel

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Preparation Time
10 Minutes
Cooking Time
30 Minutes
Ingredients

1 packet macaroni, cooked.
1 teaspoon salt
2 tablespoons margarine
100 g onions, chopped
1 clove garlic, minced
50 g flour
500 ml fresh milk
1 tsp pepper powder
½ teaspoon nutmeg
3 eggs, beaten
200 g Cheddar cheese, grated

  • Heat the margarine until melted. Sauté onions and garlic until tender. Sprinkle the flour, mix well. Pour the milk, stirring until blended. Add pepper, nutmeg. Mix well. Add the macaroni and eggs. Stir until thickened. Add most of the cheese, mix well.
  • Prepare heat-resistant dish, polish margarine. Pour the macaroni mixture, smooth. Sprinkle the remaining cheese on top.
  • Bake in hot oven for 180 C for 30 minutes until cooked and the surface is dry.

NOTE: Adjust the recipe to your own tastes!

Lentil Shepherds Pie

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Preparation Time
10 Minutes
Cooking Time
40 Minutes
Ingredients

1 tbsp oil
1 medium onion, chopped
2 stick celery, finely chopped
1 large carrot, finely chopped
1 tsp curry powder
500g jar tomato pasta sauce
2 x 415g can brown lentils
1 cup frozen peas
1kg potatoes, peeled & evenly chopped
1 tbsp margarine
½ cup milk

  • Heat oil in a medium pot and sauté onion, celery and carrot until soft.
  • Add curry powder and sauté for 1 minute.
  • Add pasta sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes.
  • Place potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender.
  • Drain potatoes and add margarine and soy milk. Mash until smooth.
  • Spoon lentil mixture into one large oven proof dish or 6 x 1 cup small oven proof dishes. Top with mashed potato.
  • Bake in a moderate oven, 180 °C, for 40 minutes.

NOTE: The mashed potato top can be replaced with instant mash to create a quicker meal. Omit potatoes and milk from your shopping list if you are using instant mash. Also remember to add less water than recommended by the packet as you want a stiff mash not creamy.

Baked Tomato Risotto

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Preparation Time
10 minutes
Cooking Time
60 minutes
Ingredients

2 tblsps oil
1 medium brown onion, finely chopped
2 1/2 cups Arborio rice
1 litre (4 cups) chicken stock
420g can condensed tomato soup
300ml cooking cream
2 eggs, lightly beaten
250g block tasty cheese, grated
250g packet frozen chopped spinach, thawed
Salt and pepper, to taste
Mixed salad to serve, optional
Fresh basil leaves, to garnish, optional

  • Grease a 22cm x 29cm ovenproof dish (8-cup capacity).
  • Heat oil in a large saucepan. Add onion and rice. Cook, stirring, for 2 minutes. Stir in stock and soup. Bring to boil. Simmer, uncovered, stirring occasionally, for 10 minutes. Remove from heat. Stir in cream, eggs and half the cheese.
  • Squeeze out excess moisture from spinach. Stir into rice mixture. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining cheese.
  • Cook, uncovered, in a moderate oven (180C) for 35 minutes, or until rice is tender. Stand for 5 minutes before cutting.
  • Serve risotto with mixed salad. Garnish with fresh basil.