It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 7th - 31st January 2018


Linguine with Salmon and Snow Peas

Thank you Food Network Kitchen
Prep: 10 min
Cook: 15 min
Total: 35 min
Serves: 4

Ingredients
• Salt + Pepper
• 350g linguine
• 250g snow peas, strings removed, cut into thirds
• 4 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 350g wild salmon fillet, cut into 2-inch pieces
• 1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
• Juice of 1/2 lemon

Directions
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snow peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
3. Add the pasta and snow peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.

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Soft Chewy Crisp Chocolate Chip Cookies

Thank you Karina at Cafe Delites
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
 Servings: 18 - 20 cookies

Ingredients
• 1/2 cup (4 oz | 125 g) salted butter, melted (not spreadable)
• 3/4 cup packed light brown sugar (we use Rapadura sugar)
• 1/4 cup raw sugar (or a granulated sweetener that measures 1:1 with sugar)
• 2 tablespoons golden syrup (we use Agave syrup)
• 2 teaspoons pure vanilla extract (We use Vanilla Flavouring)
• 1 egg
• 1 1/2 cups all purpose or plain flour (add more as needed -- only up to 1/4 cup extra)*
• 1/4 teaspoon baking soda
• 1/3 teaspoon salt
• ¾ cup chocolate chips , divided

Instructions
1. Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
2. Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
3. Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
4. Fold in half of the chocolate chips with your hands.
5. Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
6. Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
7. Allow to cool on the baking sheet for about 30 minutes.

Recipe Notes
*When measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.

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Healthy Nachos

Thank you Jay Rogers for Kidspot

Sometimes only nachos will do. But you don't need to load up on fat to have this tasty Mexican favourite. Try this healthy version instead. Then grab some fresh salsa and cheese and you're good to go. Cheese and Sour cream can be substituted to low fat varieties if desired.

Ingredients
• 1 cup grated/shredded cheddar cheese
• 200 g canned black beans (drained and rinsed)
• 3/4 cup avocado (sliced)
• 4 tbs sour cream
• 1 packet corn chips

Fresh salsa
• 2 tomatoes (chopped)
• 1/2 green capsicum (chopped)
• 1/2 red capsicum (chopped)
• 1/2 red onion (chopped)
• 1/4 cup coriander leaves (chopped)
• 2 tsp red wine vinegar
• 1/2 tsp sugar
• salt and pepper (to taste)

Method
1. Mix salsa ingredients together and set aside.
2. Heat grill to hot. Make sure your plates are ovenproof.
3. Place a layer of tortilla chips on a plate, add a light sprinkling of cheese, followed by beans and some salsa. Continue to layer to desired serving amount.
4. Place in the oven and grill for 2-3 minutes until cheese is melted and golden.
5. Serve with a dollop of salsa, slices of avocado and a little light sour cream.

Notes
Olive slices and a little Tabasco in the salsa will give this an adult flavour.
You can choose to make individual servings of this recipe or make a large plate to share.

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Ezekiel Energy Balls

Thank you Pure Life Bakery

Energy balls are one of all-time our favourite snacks! They are nutritious, delicious and take minimal preparation time at home. Perfect for that in between meal snack they are packed with protein and help satisfy sweet cravings.

Ingredients:
• 2 thick slices of Pure Life Ezekiel 4:9 sprouted bread
• 1 cup of raw or activated almonds (can opt out for other nuts of choice)
• 1 cup of diced dates (soaked in 2 tbsp of water for 30mins)
• 3 teaspoons of cacao powder
• 2 teaspoons of maca powder
• 3 tablespoons of shredded or desiccated coconut
• Extra desiccated coconut (for coating balls)

Method:
1. Dry Ezekiel 4:9 slices in oven at 120°C for 30mins.
2. Add almonds to food processor pulse until fine.
3. Add remaining ingredients including bread in food processor (except extra coconut) and pulse until ingredients are blended together.
4. If dry, add 1/2 to 2 teaspoons of water so mixture sticks together.
5. Roll into tablespoon size balls and then roll each ball in coconut.
6. Refrigerate and enjoy once hardened.

It is easy to roll in extra ingredients as you please to bulk up your balls and add texture. We love adding hemp seeds, pepitas and sunflower seeds.

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