Serves - 1
Cooking Time - 10 minutes
Preparation Time - 5 minutes
 
Add extra spice and seasoning for an even bigger flavour hit!
 
Ingredients

• 1 avocado, sliced

• 3 tbsp of vegetable oil

• 1 cup chicken mince 

• 2 tbsp oyster sauce

• Pita pocket breads

• Lettuce leaves

 
Method

• Heat 3 tbsp of vegetable oil in a non-stick frying pan on high.
• Add 1 cup chicken mince and stir fry until golden.
• Stir through 2 tbsp oyster sauce.
• Spoon into warmed pita pocket breads.
• Top each one with half sliced avocado and lettuce leaves.

​Serves - 4
Cooking Time - 5 minutes
Preparation Time - 10 minutes
 
Try with chicken or prawns for a stir-fry sensation.
 
Ingredients

• 560g asian noodle (pre-soaked/cooked as per pack instructions) 

• 2 tsp sesame oil

• 2 tbsp vegetable oil

• 2 tbsp ginger (peeled and cut into thin strips)

• 4 garlic (cloves) sliced

• 2 tbsp light soy

• 2 tbsp oyster sauce

• 2 spring onions (sliced)

• 2 avocado

• ½ sprig coriander leafs

 
Method

• Heat sesame oil and vegetable oil in a wok or fry pan.
• Add ginger and garlic, fry gently then add noodles and stir fry.
• Cut avocado in half, remove seed and skin, cut flesh into chunks.
• Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
• Serve and garnish with coriander leafs.

 
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

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

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