Category Archives: quick

Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

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Vegetarian Curry Puffs

With the weather changing and the dark evenings and cold mornings upon us, a quick healthy snack is ideal when you are pressed for time.  These little golden puffs of goodness are easy to make or store for later use.

You will need:

1 Pack Quorn Soy Free/Meat Free Mince
1 small diced onion
1 jar Pataks mild curry paste
200g grated vegetables- I used carrot and zucchini
1 tsp curry powder
1 tsp chilli powder
4 sheets Puff Pastry

In a non stick pan brown the onion and spices then mx in the Quorn, making sure the onion is mixed through.
Add the grated vegetables- make sure if you’re using zucchini you squeeze the excess moisture out before adding it to the pan.

 
 
Let the mince and vegetables cook for five minutes and then add the sauce. Let the mixture bubble away while preparing the pastry.  The aromas should be beautiful and if you find the mix getting a little bit dry add about a 1/4 of a cup of water.
 
Grab your puff pastry sheets & lay a single sheet on a chopping board and use a circular cookie cutter or a can to press out circles.
 
 
Once you have cut out circles in all the pastry sheets start spooning about a table spoon of the mince mixture onto half of your circles.
 

Top each circle with it’s lid and then use your fingers to press the sides down omto each other. They should form a tight seal- but add a little bit of water with your fingers around the edge of the pastry to help them stick.
 
 

 
 
 
Once all your puffs are sealed, place then on a tray lined with baking paper and bake in a preheated oven at 180 degrees until browned and puffed.  This should take about 20 minutes.
 
 

 
Serve with a tomato or barbeque dipping sauce or enjoy them by themselves.
 
 

Marshmallow Bites

These are definitely an indulgent treat!

Only three ingredients & they’ll be a sure fire hit with young & old.
1 pack of Marshmallows
50g Butter
1 pack of Cookies

I used Sugar Free Cookies to bring down the sugar content.
In a food processor blend the cookies until they’re complete crumbs.
In a separate bowl place the marshmallows & butter & melt in a microwave on high for a minute. Remove and stir to combine.
Add the biscuit crumbs to the marshmallow mix and thoroughly mix so all the cookie is covered.
Spread the mixture in a slice tray lined with baking paper.
Refrigerate for three hours or overnight.

Use a wet knife to slice the hardened mix into bite sized pieces.
Enjoy!

Vegan Bounty Bars

Yummy, light and full of coconut.
These little slices of goodness are easy to whip up & taste divine!
You will need-
1 Cup Coconut Cream
2 Cups Dessicated Coconut
3 tbs Coconut Oil
1 tbs Natvia for Baking
1 Vegan Dark Chocolate Block
In a saucepan on a medium heat melt the coconut oil and stir in the coconut milk.
Add the dessicated coconut & Natvia and stir until well combined.

Press the warm mixture into a lined slice dish. Use a spatula to make sure the mix is flat and firmed into each corner.

Use a sharp knife to slice rows into the mixture. And then slice into little squares.

Refrigerate for at least 4 hours or two hours in the fridge and an hour in the freezer if you’re desperate to indulge.

Once the coconut mix is solid begin to melt the chocolate over a medium heat in a double boiler. I just use a glass dish atop a small saucepan. As soon as the chocolate is melted, stir and lower the heat.
Break up the slice into their squares and carefully, use a couple of spoons, coat each piece of coconut in the melted chocolate.

Place each slice onto a lined tray and then put them straight into the fridge for the chocolate to harden and set.
Once the chocolate has set eat them up before anyone else gets their hands on them. Or store them in an airtight container in the fridge for up to a week. 

This recipe makes 40 small pieces at 100 calories each.

Chicken & Prawn Risotto

Tonight I made a Risotto for the family. Making my own stock out of 4 cups water, salt, pepper, diced capsicum, sliced carrot, zucchini, kale & tomato. Once cooked through I used a stick mixer to purée the stock and then added two more cups of boiled water. 
Use the stock to cook your aborio rice while browning diced chicken breast in a fry pan. Remove from heat once browned. 
Keep adding the stock until the rice is cooked & then combine the chicken & 2 cups of prawns.

Heat through & serve.
Easy, yummy, perfect for vegetable haters & a perfect end to the awfully rainy day!

Lemon Slice

 
This turned out better than I expected and is super low in fat & calories. 
Next time I will aim for a more biscuity base rather than using the Weet Bix. 
The cereal gave the slice more of a soft texture than a crunchy base.
You will need:
100 grams of stevia/equal/Natvia- whatever is your preference 
20 grams almond meal
6 Weet Bix biscuits
1 container of yoghurt- I used Chobani Greek yoghurt
1/2 a cup of freshly squeezed lemon juice
100ml of hot water to dissolve 2 tablespoons of gelatine
3 tablespoons butter, melted – I used Nuttlex

Begin by crushing up the Weet Bix and then mixing in the Almond Meal. Add the melted butter and once thoroughly combined, place in a small tray. Push the mix down with a fork to create a base.
You could always use crumbled biscuit such as Marie or Nicè for a crunchy base- this will add calories though.

Refrigerate for two hours so the base is firm. 
To make the lemon filling blend the yoghurt with the lemon juice. I used an electric mixer to get a lot of air into it & create a more fluffy texture. Add the sweetener & continue to beat for a good few minutes.
Dissolve the gelatine in the hot water and once all dissolved add to the yoghurt mix.
Remove the base from the fridge and pour on the lemon mixture.
Refrigerate for another 2 hours & then remove from pan and cut in slices or squares. 
There are many options with this recipe, it could be made gluten free, easily made vegan or flavours added or removed.
But for 39 calories a piece- I was able to cut 20 pieces from this recipe- it has enough flavour and taste to be a satisfying sweet treat.

 

Healthier Option Lollies

These took no time to make but I’m still not 100% sold on the results. 

Wee Man in the other hand could not get enough of them.

You will need 6 oranges, juiced, 2 large carrots, juiced. About 400ml in total.

Heat a quarter of the juices in a saucepan with 2 tablespoons of rice malt syrup & 3 tablespoons of gelatine of your choice. I used 
Vege Set as it’s Vegetarian.

Using a whisk blend mixture until all gelatine & syrup had dissolved, do not boil. Return the heated mix back to the rest of the juice & briskly mix.
Pour the juice into flat trays or dishes. Keep it 1-2 centimetres thick. I used regular silver serving trays. 
Chill in the fridge for about 2-3 hours.
Then remove & use a knife to cut into squares or use a cookie cutter. I used the tip of my icing set to create circles.
These are about 1.5 calories each, no fat, contain fruit & vegetable. I made about 200 piece from this recipe.