 Serves - 1
Cooking Time - 10 minutes Preparation Time - 5 minutes Add extra spice and seasoning for an even bigger flavour hit! Ingredients
Method
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Serves - 4 Preparation Time - 5 minutes A great snack or served as an entrée, with greens on the side and some crusty bread. Ingredients
Method
  Serves - 4
Cooking Time - 5 minutes Preparation Time - 10 minutes Try with chicken or prawns for a stir-fry sensation. Ingredients
Method
Variations Try with chicken or prawns.  Cinnamon and Apple Bliss balls
Ingredients 1/4 cup (60g) pitted dates 1 cup (100g) dried apples ½ cup (50g) rolled oats 1 tsp (1g) cinnamon 1 apple grated (reserve as much juice as possible) 1/4 cup desiccated coconut Method In a small bowl toss together the coconut and half the amount of cinnamon. Set aside. Combine all remaining dry ingredients in a food processor until well blended until finely crumbled. Add grated apple and process until it resembled a dough. Then roll into 10 bite ball-sized balls, and coat the outside in the coconut mixture. Refrigerate until firm and serve.  Ingredients
2tablespoon chia seeds ½ tablespoon cocoa powder 1 teaspoon vanilla extract 1 cup pitted dates, chopped 2 tablespoon walnuts (replace with sunflower seeds for a nut free option) ¼ cup orange juice (or water) 3/4 cup rolled oats Method Place all ingredients into a food processor and process on high for several minutes until all ingredients are well combined. Scrape down the sides as needed and continue to process. Once combined, we your fingers and roll the mixture into about 10 small balls. Allow to set in the fridge for about 20mins. Balls can be stored in the fridge or freezer and are perfect for lunchboxes (with a nut free option) or after school snack I'm a big fan of leftovers - firstly because I hate to waste food, but secondly because they are usually more delicious the second time around! This months Recipe Redux is all about showcasing our favourite leftover recreations. Previously I've brought you Veggie Soup transformed into Veggie Pie, Leftover Sausages used in Italian Pasta Bake and Sausage Salad, but today I thought I'd share with you one of my all time favourite ways to use leftover bread, loaves and cakes - bring on the French Toast! If a cake, loaf or even a regular old loaf of bread sits around for a few days and starts to get a little stale, it will more than likely get coated in eggy goodness and devoured as delicious French Toast. It been the fate of Orange and Date loaf, Banana Bread, Carrot and Date Loaf, and just in time for Easter, leftover Hot Cross Buns. Banana and Walnut French Toast Cooking Time: 10mins
Ingredients 1 slices of stale whole grain bread, or leftover banana bread or loaf 1 egg (50g) 1/2 tablespoon milk 1/2 a small banana, mashed 1 teaspoon ground cinnamon ½ teaspoon vanilla extract 1/8 cup chopped walnuts 1 teaspoon honey ¼ teaspoon spray oil Method Spray a medium frypan with oil and bring to a medium heat. In a medium mixing bowl whisk together egg, milk, mashed banana, vanilla and cinnamon. Dunk bread or leftover loaf into the batter and thoroughly coat both sides. Place in pre-heated frypan and cook on each side for 2-3mins or until golden. Serve with chopped walnuts, yoghurt and a drizzle of honey 
Ingredients:
300g Salmon fillets (no skin) 1 large Zucchini, grated 100g baby spinach, washed and drained 1 - 2 large broccoli steams, peeled and grated 1 cup of frozen peas 300g wholemeal pasta 2 teaspoons of lemon juice (or half a lemon to squeeze) 600ml of reduced fat milk 2 tablespoons corn flour 1/4 cup Parmesan cheese, grated Pepper and parsley to taste Method: Cook pasta as per instructions and set aside. Whisk flour and milk together in a jug and set aside. In a large fry pan over a medium-low heat, begin to cook salmon fillets. As fillets begin to cook, gently use a spatula to flake the salmon apart. Continue doing this until the fillet is completely cooked and flaked into bite size pieces. Add to the pan peas, broccoli steam, zucchini and spinach and squeeze over lemon juice. Fold vegetables through until the spinach is wilted (about 4 mins). Once vegetables are cooked, turn the heat down and pour in milk and flour (you may need to quickly re-whisk as the flour may have settled to the bottom of the jug). Gently stir the milk through and continue to keep it moving for several minutes until it thickens, this will take only a few minutes. Add pasta and fold through until the pasta is well coated. Turn off the heat and add Parmesan, pepper and parsley. Serve immediately.  It's Recipe Redux time again and this months theme is all about our favourite chocolate flavour combos. As far as I'm concerned anything with chocolate is a winner but since I can only choose one, I'm going with the classic choc-berry combo - enjoy! Chocolate Sponge Cake (or if you wanted to be super 'healthy' try using my magic bean cake recipe) 4 eggs, at room temperature 1/2 cup caster sugar 1/3 cup plain flour 1/3 cup self-raising flour 1/3 cup corn flour 4 tbsp cocoa powder Ricotta Cream 2 tablespoons of reduced fat ricotta cheese 1 tablespoon vanilla yoghurt 1 teaspoon icing sugar Extras 250g of fresh Blueberries, raspberries or strawberries 70% dark chocolate Cake Method Preheat oven to 180°C. Spray a deep cake pan with oil; I used 3 10cm spring-loaded pans. Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes. With the mixer still going, add caster sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer. Sift flours and cocoa powder onto egg mixture. Use a spatula to gently fold flours into eggs – don’t over mix! Pour into cake pans and bake for 15 – 25mins, depending on the size of the pan (just don’t open the oven before 15mins). The sponge is cooked when it has slightly come away from the sides and the top springs back when lightly touched. Allow to cool in the pan for 15mins before turning out onto wire racks to cool. If you only made one cake you can slice your cakes in half to form layers. Ricotta Cream Method In a small bowl mix together ricotta, yoghurt and sifted the icing sugar until well combines. Assembly Once the cake is thoroughly cook, top each layer with a dollop of ricotta cream, decorate with fresh berries and a few pieces of finely chopped dark chocolate. Add the next layer of cake and repeat.
 Ingredients: 3 tablespoons olive oil 1 teaspoon smoked paprika 1/2 teaspoon chili flakes (optional) Salt and Pepper to taste 4 ears of corn, shucked (husk and silk removed)
Method:
*if you like your corn well cooked, feel free to steam in lightly first Bring a fry pan, grill or BBQ plate (my favourite) to a low/medium heat. Drizzle olive oil over the corn, sprinkle with paprika, chili flakes, salt and pepper. Place corn cobs on grill, BBQ or in fry pan for several minutes, turning occasionally, until corn is lightly charred. Serve as a delicious side or remove kernels from the cob and add corn to Summer Sausage Salad I just took a batch of these babies out the oven and I'm telling you, it's starting to smell a lot like Christmas! Happy Holidays - enjoy! 
Makes about 36 sausage rolls Ingredients: 500g lean turkey mince 1 cup fresh rosemary 2 tablespoons dried oregano 2 slices grainy bread - a little stale works well 3/4 cup craisins (dried cranberries), chopped 1 egg 1/2 cup raw macadamia nuts, chopped 1 medium zucchini 1/8 of a cabbage (e.g. buy a quarter cabbage and use half) pinch of salt 1/4 cup sesame seeds 1 packet of reduced fat puff pastry Method: Place the bread in a food processor and crumb finely. Add zucchini and cabbage and process on high until finely chopped. Add turkey mince, rosemary, egg and salt, and process again until all ingredient are well combined. Place the turkey mixture into a large mixing bowl and add chopped craisins and macadamia nuts, stir well to combine Pre-heat an oven to 180 degrees and spray a baking tray lightly with olive oil. Lay a sheet of puff pastry out on a chopping board (leaving the baking paper on), and cut in half. Place several tablespoons of the turkey mixture along the length of each half the puff pastry, roll the pastry over the turkey filling as tightly as possible, ensuring the turkey is completely encased (the edges of the pasty need to come together to form the roll - if it doesn't take some of the turkey out and roll again). Secure the pasty together with a little water along the edges and press gently with a fork. Once rolled, cut into quarters and arrange on the baking tray. Repeat again with the remaining turkey. Lightly spray the sausage rolls with olive oil and sprinkle with sesame seeds. Place the rolls in the pre-heated oven and bake for about 30 mins, or until the pastry is golden and crisp and turkey completely cooked.
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