• March 30

    Orange, Beet & Steak Salad

    Orange-Beet-Steak-Salad-800x520

    Preparation Time : 20 minutes

    Serves : 4

    Ingredients :
    • 200g Sirloin steak
    • Salt
    • Pepper
    • 2 oranges, plus 2 tbsp juice
    • 1 tbsp white wine vinegar
    • 1 tbsp olive oil
    • ½ red onion, thinly sliced
    • 120g Baby leaf rocket
    • Beetroot, cut into wedges
    Method :
    1. Season the steak with salt and pepper. Cook 3-4 minutes per side for medium-rare, Transfer to a cutting board and let rest for 5 minutes before cutting. 
    2. Mix orange juice, vinegar, olive oil, salt, and pepper in a large bowl. Add in the onion and toss to coat.  
    3.  Cut and peel the oranges. Cut into rounds. Toss in the baby rocket with the tangerines, beetroot, steak, and vinaigrette. Enjoy.  

      Recipe by : A Better Choice

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  • March 25

    White Choc Raspberry Cheesecake Bars

    White-Choc-Raspberry-Cheescake

    Preparation Time : 5 hours

    Serves : 16

    Ingredients :

    Raspberry Sauce

    • 2 tsp water
    • 1 tsp cornstarch
    • 1 and ½ cup fresh raspberries
    • 2 tbsp granulated sugar

    Crust

    • 20 Oreos
    • 5 tbsp unsalted butter, melted

    Filling

    • 170g white chocolate
    • 450g cream cheese
    • 1/3 cup granulated sugar
    • 1 tbsp all-purpose flour
    • 1 tsp lemon juice
    • 1 tsp pure vanilla extract
    • 1/8 tsp salt
    • 2 large eggs
    Method :
    1. Mix 1 tsp water and 1 tsp cornstarch in a small bowl. Set aside. Combine raspberries, sugar, and the remaining 1 tsp of water in a small saucepan over medium heat. Stir the mixture as it begins to cook. Once simmering, add in the cornstarch mixture, simmering for 3 minutes. Remove from heat and press mixture into a fine strainer to remove the seeds. Allow the raspberry sauce to cool completely.   
    2. Preheat the oven to 177C. Line a baking tray with baking paper.  
    3. In a food processor, pulse the Oreos into a fine crumb. Transfer to a medium bowl and stir in the melted butter. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes, remove from the oven and set aside.  
    4. Melt the white chocolate in a double boiler or in the microwave. Once melted set aside.  
    5. Using a handheld or stand mixer beat the cream cheese and granulated sugar together until the mixture is creamy and smooth. Add flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On a medium speed, add in the eggs one at a time. Pour in the cooled white chocolate and beat on low speed until combined.  
    6. Pour half the cheesecake filling onto the crust. Drizzle half of the raspberry sauce all over the top. Spread the remaining cheesecake filling on top. Drizzle the remaining raspberry sauce on top, then use a knife to gently swirl everything together.  
    7. Bake for 30 to 35 minutes. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours before slicing. Once set, cut into squares and enjoy.  

      Recipe by : A Better Choice

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  • March 24

    Sweet & Sour Pork with Cabbage Slaw

    Sweet & Sour Pork Recipe

    Preparation Time : 15 minutes

    Serves : 2

    Ingredients :
    • 2 pork loin steaks
    • 1 cup chicken stock
    • 1 lime
    • 1 red cabbage, chopped finely
    • 2 carrots, peeled and shredded
    • 1 cucumber, cut into wedges
    • 1 cup baby spinach
    • 1 cup basmati rice
    • 1 tbsp ginger paste
    • 1 tbsp olive oil
    • 1 tbsp sweet & sour sauce
    • 1 tbsp mayonnaise
    Method :
    1. Drizzle olive oil in a frying pan over medium-high heat. Cook pork until cooked through, 3-4 minutes on each side. Add in ginger paste, sweet & sour sauce, chicken stock and a splash of water. Cook until fragrant.
    2. Finely chop cabbage and coriander. Peel and shred the carrots. In a medium bowl, combine cabbage, and carrots. Add in mayonnaise, a good squeeze of lime juice, and a drizzle of olive oil. Toss to combine. Slice cucumber.
    3. Cook rice according to packet instructions. Slice pork and plate up with the rice, cabbage slaw and cucumber.

    Recipe by : A Better Choice

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  • March 23

    Spinach & Cheese Breakfast Pockets

    Preparation Time : 40 minutes

    Serves : 8

    Ingredients :
    • 2 large eggs, divided
    • 1 cup ricotta cheese
    • 1 cup baby spinach, roughly chopped
    • 1 cup basil, roughly chopped
    • 1 cup cherry tomatoes, chopped
    • ¼ tsp chilli flakes
    • Shortcrust pastry
    • Salt
    • Sesame seeds, for sprinkling
    Method :
    1. Pre-heat the oven to 200C. Line a baking tray with baking paper. In a small bowl, whisk together 1 egg and 1 tbsp of water. Set aside. 
    2. Combine ricotta, spinach, basil, tomatoes, chilli flakes, salt and remaining egg in a medium bowl.  
    3. Cut shortcrust pastry into 4 wedges. Divide ricotta mixture among 4 wedges placing on 1 side. Fold pastry over filling and press edges with a fork to seal.  
    4. Transfer over to the prepared baking tray. Brush tops with egg mixture and sprinkle with sesame seeds. Bake until golden brown. 16 to 20 minutes.  

    Recipe by : A Better Choice

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  • March 22

    Plum Salad with Parmesan

    Preparation Time : 5 minutes

    Serves : 4

    Ingredients :
    • 2 tbsp red wine vinegar
    • 1 tbsp honey
    • 1 tsp cracked black pepper
    • 6 ripe red plums, cut into wedges
    • ¼ cup shaved Parmesan
    • 1 tbsp extra-virgin olive oil
    • Sea salt  
    Method :
    1. Combine vinegar, honey and 1 tsp pepper in a medium bowl. Add plums into the dressing and toss until coated. Add ¼ cup Parmesan and toss again to evenly distribute throughout the salad.  
    2. Transfer the plum salad into a shallow bowl. Drizzle with oil and season with salt and pepper. Top with more shaved Parmesan.  

    Recipe by : A Better Choice

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  • March 16

    San Choy Bao

    Preparation Time : 15 minutes

    Cooking Time : 10 minutes

    Serves : 4

    Ingredients :
    • 2 carrots
    • 2 zucchini
    • Cos lettuce
    • 2 cloves garlic
    • 2cm square ginger
    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 350g pork mince
    • 2 tablespoons sesame seeds
    • 80g vermicelli noodles
    • Spring onion to serve
    • Red chilli to serve
    Method :
    1. Combine the oyster sauce and soy sauce with grated garlic and ginger. Set aside.
    2. Heat a pan and toast sesame seeds for one minute. 
    3. Cook vermicelli noodles per packet instructions.
    4. Grate the zucchinis and squeeze water out. Grate the carrots.
    5. Brown off the pork mince in a pan with olive oil, then add the squeezed zucchini and carrots. 
    6. After the vegetables cook through (approximately 2-3 minutes), add the cooked vermicelli noodles and the sauce. Mix well.
    7. Add the mixture to washed lettuce leaves, garnish with finely chopped chilli and spring onions. Enjoy!
  • March 11

    Garlic Bok Choy

    Garlic-Bok-Choy

    Preparation Time : 10 minutes

    Serves : 6

    Ingredients :
    • 5 cloves garlic (minced)
    • 2 large shallots (minced)
    • 800g bok choy
    • 1 Tbsp vegetable oil
    • 2 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp chilli flakes (optional)
    Method :
    1. Add oil to a large wok or a large frypan over a medium-high heat.  
    2. Add garlic and shallots, stirring for 1-2 mins until fragrant. 
    3. Then add in the bok choy, soy sauce, and sesame oil. Cook for 1-2 mins, toss to coat and then cover until cooked.  
    4. Sprinkle with chilli flakes and serve.  
  • February 24

    Beetroot & Banana Smoothie

    Beetroot-Banana-Smoothie-800x520

    Preparation Time : 5 minutes

    Serves : 6

    Ingredients :
    Method :
    1. Peel and cut your beetroot into large chunks. 
    2. Core apple, then cut into large chunks. 
    3. Add beetroot chunks, frozen bananas, apple chunks, milk and lemon juice into a blender and blend until smooth.
  • February 22

    Tofu & Snow Pea Stir Fry

    Tofu-Snow-Pea-Stir-Fry-800x520

    Preparation Time : 15 minutes

    Serves : 4

    Ingredients :
    • 2 tbsp olive oil
    • 1 tbsp garlic, minced
    • 2 cups snow peas, trimmed and halved
    • 1 cup firm tofu, diced
    • 4 baby bok choy, roughly chopped
    • 1 tbsp soy sauce
    • ½ tbsp balsamic vinegar
    • ½ tsp pepper
    • 1 tsp sesame oil
    • 1 tsp sesame seeds
    • Steamed rice or cooked noodles, to serve
    Method :
    1. In a large wok, heat olive oil over a medium-high heat for 2 mins until the oil is sizzling. Next, add the garlic and sauté until fragrant, around 1 min.
    2. Add snow peas and tofu and cook until browned, around 5 mins.
    3. Add the bok choy and stir fry for 2 mins, until it is slightly softened.
    4. Stir in the soy sauce, balsamic vinegar, and pepper. Mix well until all ingredients are well coated.
    5. Drizzle over the sesame oil, then serve immediately with steamed rice or cooked noodles of your choice. Finally, sprinkle the sesame seeds on top. Enjoy!
  • February 22

    Spinach Gratin

    Spinach-Gratin-800x520

    Preparation Time : 35 minutes

    Serves : 6

    Ingredients :
    • 3 bunches of spinach, stems removed and cut in half
    • 2 tbsp butter
    • 1 small onion, diced
    • 1 tbsp garlic, minced
    • ½ tbsp plain flour
    • 1 ½ cups thickened cream
    • ½ cup parmesan cheese, grated
    • 1 tsp salt
    • ½ tsp pepper
    • 1 cup mozzarella cheese, grated
    Method :
    1. Preheat the oven to 180 °C 
    2. In a large pot of boiling water, place the cut spinach in for 30 secs to cook or until the spinach is wilted. Rinse the spinach under cold water and drain, squeezing out any excess water. Set aside.  
    3. In a large pan, melt butter over a medium-high heat. Sauté the onion and garlic until fragrant.  
    4. Next, add in the flour and stir to combine. Stir in the cream and ¼ cup of parmesan. Stir constantly while bringing the mixture to a simmer until thickened. Season with salt and pepper, then stir in the spinach. 
    5. Transfer mixture into a 9-inch square baking pan and top with the grated mozzarella cheese and remaining parmesan.  Bake for 20 mins until the cheese is golden brown. Enjoy! 
  • February 16

    Pumpkin & Feta Muffins

    Pumpkin-Feta-Muffins

    Preparation Time : 32 minutes

    Serves : 12 large muffins

    Ingredients :
    • 3 cups self-raising flour
    • 3 eggs
    • 1 tbsp olive oil
    • 1 cup roast pumpkin purée
    • ½ cup black olives, pitted, sliced
    • 250ml milk
    • 2 tbsp thyme
    • 35g feta, crumbled
    • 1 cup baby spinach
    • Salt & pepper, to taste
    Method :
    1. Preheat oven to 210°C fan forced. Grease a 12-hole muffin tray, then line each hole with baking paper. In a large bowl, whisk together the olive oil and eggs until pale in colour.
    2. Next, add milk and the pumpkin puree, whisking until well combined. Fold in the flour with a spatula until it’s just combined. Finally, add the olives, spinach, thyme, and feta, and gently fold in until mixture is just combined. Season with salt and pepper.
    3. Carefully spoon the batter into each muffin hole, then bake in the oven for 2 mins at 210°C. Next, reduce heat to 180°C and allow the muffins to cook for another 20 mins.
    4. Once done, remove tray from the oven. Allow muffins to cool in the tray for 2 mins before transferring them to a cooling rack to further cool down. Enjoy!
  • February 11

    Homemade Peach Iced Tea

    Homemade-Peach-Iced-Tea-800x520

    Preparation Time : 1 hour

    Serves : 6-8 cups

    Ingredients :
    • 3 ripe peaches, pitted and thinly sliced + extra to serve
    • ½ cup white sugar
    • 7 cups water
    • 2 tea bags (black or green tea)
    Method :
    1. In a medium saucepan, combine the sliced peaches, sugar and 2 cups of water. Bring to the boil over a high heat. Once boiling, lower heat to medium-low and simmer for 30 mins, stirring occasionally.
    2. Pour the peach mixture into a blender and blend until smooth. Strain mixture using a sieve, then pour mixture into a large jug. Set aside.
    3. Bring the remaining 5 cups of water to a boil in a saucepan. Remove water from the heat, add the tea bags and brew for around 4-5 mins. Once brewed, remove the tea bags and transfer to the jug with the peach mixture. Stir to combine and place in the fridge until cool.
    4. To serve, give the iced tea a stir, add ice cubes and extra peach slices. Enjoy!

    Recipe by : A Better Choice

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  • February 9

    Mango Mousse

    Mango-Mousse

    Preparation Time : 10 minutes + 4 hours set time

    Serves : 4

    Ingredients :
    • 1 cup fresh mango flesh, chopped + extra to serve
    • 1 tbsp freshly squeezed orange juice
    • 1 tbsp freshly squeezed lime juice
    • ¼ cup sweetened condensed milk
    • ¾ cup thickened cream, cold + extra for garnish
    • 4 mint leaves, to serve
    Method :
    1. In a blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until the mixture is very smooth (around 1 min).
    2. In a medium bowl, beat the cream with an electric mixer until soft peaks form.
    3. Next, add one quarter of the mango puree mixture into the whipped cream. Use a spatula to fold the mango very gently into the cream.
    4. Repeat with the remaining mango puree, one quarter at a time, until all the puree is incorporated.
    5. Divide the mixture between 4 small glasses. Place in the fridge for at least 4 hours (ideally overnight) to allow the mousse to set.
    6. When ready to serve, garnish with extra whipped cream, a few diced mango pieces, and a mint leaf.

    Recipe by : A Better Choice

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  • February 7

    Roasted Capsicum Bruschetta with Halloumi

    Roasted Capsicum Bruschetta

    Preparation Time : 25 minutes

    Serves : 3

    Ingredients :
    • 4 red capsicums
    • Handful of parsley
    • 4 cloves garlic
    • 1/2 lemon
    • 2 tbsp Olive oil
    • Salt and pepper
    • Bread (we love crusty sourdough)
    • 300g halloumi
    Method :
    1. Char the capsicums using a barbecue or a grill pan
    2. Once done, cover with glad wrap on a plate to allow them to sweat
    3. After an hour or so, peel the skin and remove the seeds from the capsicums. Slice into strips
    4. Add olive oil, salt and pepper, chopped garlic and chopped parsley to the capsicum strips. Mix well
    5. Toast your bread and cook the halloumi
    6. Top the bread with halloumi and the capsicum and finish off with a squeeze of lemon juice! Enjoy!

    Recipe by : A Better Choice

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  • February 2

    Cucumber, Watermelon & Basil Cooler

    Preparation Time : 15 minutes

    Serves : 2

    Ingredients :
    • 6 cups watermelon (chopped)
    • 1 cucumber (chopped)
    • 2 tbs lime juice
    • 2 tbs honey
    • 6 basil leaves
    • Ice
    Method :
    1. In a blender, place your watermelon and cucumber in and puree. Strain through a sieve, before placing back in the blender.
    2. Add in your ice, honey, basil and lime juice. Blitz again until smooth.
    3. Pour into glasses and top with extra basil or cucumber.

    Recipe by : A Better Choice

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  • February 2

    Eggplant & Chicken Tacos

    Eggplant-Chicken-Tacos-800x520

    Preparation Time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 ½ tbsp olive oil
    • 2 small eggplants, diced
    • 2 cups cooked chicken, shredded
    • 100g diced tomatoes
    • ½ cup coriander, chopped + extra to serve
    • 2 tbsp cumin
    • 2 tbsp chilli powder
    • 1 tbsp chilli flakes
    • 1 tsp all-purpose seasoning
    • ½ Granny smith apple, grated
    • 1 small beetroot, peeled and grated
    • 1 small carrot, grated
    • 12 mini tortillas
    • Aioli, to serve
    • Feta, crumbled, to serve
    • Peanuts, roughly chopped, to serve
    • Lime wedges, to serve
    Method :
    1. In a large frypan, heat olive oil. Add in the chicken, diced eggplant, tomatoes, and seasonings and cook over a medium heat until well coated and the eggplants are cooked through. Season with salt and pepper, to taste.
    2. Meanwhile, combine the grated carrot, apple, and beetroot to make a slaw.
    3. To assemble the tacos, spread some aioli in the centre. Top with the eggplant and chicken mix, then top with the slaw. Finally, garnish with feta, coriander, peanuts and serve with a lime wedge.

    Recipe by : A Better Choice

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  • January 27

    Mango & Pineapple Lemonade

    Mango-Pineapple-Lemonade-800x520

    Preparation Time : 10 minutes

    Serves : 4

    Ingredients :
    • 1 cup lemon juice
    • 1 ½ cups cold water
    • 6 tbsp white sugar
    • 185g fresh mango flesh, chopped
    • ½ cup fresh pineapple, chopped
    Method :
    1. In a blender, blend the lemon juice, water, and sugar for around 30 secs to dissolve the sugar.
    2. Next, add the mango and pineapple pieces, then blend again until smooth.
    3. Taste the mixture and add more sugar if you desire for you.
    4. Divide the lemonade mixture into 4 glasses and serve. Enjoy!

    Recipe by : A Better Choice

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  • January 27

    Salmon & Orange Rice Salad

    Salmon-Orange-Rice-Salad-800x520

    Preparation Time : 15 minutes

    Serves : 4

    Ingredients :
    • 1 tbsp olive oil
    • 4 salmon fillets, skin off
    • 500g mix of brown, red and wild rice
    • 2 oranges, peeled and segmented, juice reserved
    • 1/3 cup fresh pomegranate seeds
    • 1/3 cup fresh pomegranate seeds
    Method :
    1. Heat olive oil in a large fry pan over a medium heat. Generously season the salmon with salt and pepper, then cook for 2 mins on each side or until they’re cooked to your liking. Once done, transfer salmon to a plate and let sit for 5 mins before using a fork to flake the salmon.
    2. Cook the rice according to the packet directions. Once done, transfer to a large platter or serving bowl, then allow to sit for 5 mins to cool.
    3. Top the rice with the orange segments, pomegranate seeds, salmon, and mint. Drizzle over the reserved orange juice, then serve!

    Recipe by : A Better Choice

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  • January 27

    Green Mac & Cheese

    Green-Mac-Cheese-800x520

    Preparation Time : 50 minutes

    Serves : 4

    Ingredients :
    • 1/3 cup plain flour
    • 60g butter
    • 1L milk
    • 400g broccoli, cut into florets
    • 1 brown onion
    • 1 cup fresh parsley leaves
    • 400g macaroni
    • 1 tbsp Dijon mustard
    • 2 cups baby spinach
    • 1 ½ cups grated cheese
    • Salt & pepper, to taste
    Method :
    1. Preheat oven to 180°C/160°C fan forced. In a food processor, blend the spinach, parsley and 250ml milk until very finely chopped. Set aside.
    2. In a pot of boiling salted water, cook the macaroni according to packet instructions. In the last two mins of cooking, add in the broccoli florets. Once done, drain, then refresh under cold water. Set aside.
    3. While the macaroni is cooking, melt the butter in a large saucepan over a medium heat. Next, add the onion and cook, stirring, for 4 mins or until softened.
    4. Stir in the flour, then cook until mixture is thick. Slowly add in the remaining 750ml milk, whisking, until well combined. Bring mixture to the boil, then reduce heat to low. Simmer, stirring constantly, until sauce has thickened.
    5. Finally, stir through the Dijon mustard and 1 cup grated cheese. Cook, stirring, until the cheese has melted.
    6. Add the spinach mixture to the sauce, stirring until well combined. Add the macaroni and broccoli to the sauce and season with salt and pepper.
    7. Transfer the mixture to a 9L baking dish. Scatter over the remaining grated cheese, then bake in the oven for 25 mins or until golden brown.
    8. Remove baking dish from oven then allow to cool for 5 mins before serving. Enjoy!

    Recipe by : A Better Choice

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  • January 19

    Lentil & Mushroom Bolognese

    Preparation Time : 1 hour

    Serves : 6

    Ingredients :
    • 1 brown onion, peeled and finely chopped
    • 1 carrot, peeled and finely chopped
    • 1 celery stick, finely chopped
    • 2 garlic cloves, minced
    • 2 ½ tbsp olive oil
    • 2 fresh bay leaves
    • 4 large field mushrooms, finely chopped
    • 1 cup French green lentils
    • 410g can diced tomatoes
    • 1 ½ cups vegetable stock
    • 400g passata
    • Dried pasta of your choice
    • Parmesan, finely grated, to serve
    • Fresh parsley leaves, chopped, to serve
    Method :
    1. Heat 1 ½ tbsp of olive oil in a saucepan over a medium heat. Add the onion mixture and bay leaves to the pan and cook, stirring, for 6 mins or until soft. Season with salt and pepper, then transfer to a bowl.
    2. Heat remaining olive oil in the pan over a high heat. Cook the chopped mushrooms, stirring, for 3 mins or until soft.
    3. Stir onion mixture and lentils into the mushrooms. Next, stir through the diced tomatoes, stock and passata. Reduce heat to low and cook, covered, stirring occasionally, for 45 mins or until the lentils are tender. Season to taste with salt and pepper.
    4. While the lentils are cooking, cook pasta in a large saucepan of salted boiling water until al dente, then drain.
    5. To serve, divide the cooked pasta between serving bowls and top with the Bolognese. Sprinkle with the grated Parmesan and chopped parsley. Enjoy!

    Recipe by : A Better Choice

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  • January 19

    Pear and Rose Punch

    Pear and Rose Punch

    Preparation Time : 20 minutes

    Serves : 4-6

    Ingredients :
    • 1L fresh pear juice
    • 1 vanilla bean
    • 1 tsp caster sugar
    • 4 cardamom pods
    • ½ tsp rose water
    • 250ml sparkling water
    • 25ml apple cider vinegar
    • Fresh pears, to serve
    • Rosemary sprigs
    • Thyme
    • Ice
    Method :
    1. In a large pan on the stove, pour in your pear juice. Add vanilla bean as well as the caster sugar and cardamom, and bring to a simmer. Allow this mixture to cool, before straining into a serving jug.
    2. Pour in the apple cider vinegar, sparkling water and rose water.
    3. Serve in glasses with ice, slices of fresh pear, rosemary and thyme.

    Recipe by : A Better Choice

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  • January 12

    Beef and Mushroom Blended Stroganoff Pasta Bake

    Beef and Mushroom Blended Stroganoff Pasta Bake

    Preparation Time : 1 hour

    Serves : 4-6

    Ingredients :
    • 350g cup mushrooms, finely diced
    • 150g beef mince
    • 1 egg
    • 2 tbsp breadcrumbs
    • 4 sprigs parsley, chopped
    • 1 tsp salt
    • 1 tsp coarse black pepper
    • 1 tbsp olive oil
    • 30g butter
    • 1 onion, diced
    • 1 tbsp paprika
    • 1 pinch cayenne pepper
    • 200g cup mushrooms, quartered
    • 2 cups beef stock
    • ¾ cup white wine
    • 2 tbsp tomato paste
    • 1 tsp dijon mustard
    • ½ cup sour cream
    • 2 cups dried pasta
    • Sour cream
    • Chopped chives or parsley
    Method :
    1. Preheat oven to 180℃. Combine grated mushrooms, mince, egg, breadcrumbs, parsley and seasoning in a bowl. Mix until well combined then roll into small meatballs.
    2. Heat oil in a large frying pan or oven proof pan. Cook meatballs for 2-3 minutes or until lightly browned all over. Remove from the pan and set aside.
    3. In the same pan, add the butter and cook onions over medium heat until translucent. Add paprika, cayenne pepper and quartered mushrooms. Cook, stirring for 1-2 minutes.
    4. Add stock, wine, tomato paste, mustard and sour cream to the pan. Stir to combine then return meatballs to the pan with pasta. Gently stir to combine. Cover the pan with an oven-proof lid or aluminium foil. Place in the oven and bake for 35-40 minutes.
    5. Remove from the oven and allow to stand for 5 minutes before serving. Serve with additional sour cream and freshly chopped herbs.

    Recipe by : A Better Choice

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  • January 11

    Chicken Ramen

    Chicken Ramen

    Preparation Time : 35 minutes

    Serves : 2

    Ingredients :
    • 2 chicken breasts, cooked and sliced
    • 2 tsp sesame oil
    • 2 tsp fresh ginger, grated
    • 4 – 5 garlic cloves, minced
    • 3 tbsp soy sauce
    • 2 tbsp mirin
    • 4 cups chicken stock
    • ½ cup fresh mushrooms
    • Salt and pepper, to taste
    • 2 large eggs
    • ½ cup spring onion, finely sliced
    • 2 packets dried ramen noodles
    • ½ cup corn kernels
    Method :
    1. Heat oil in a large pot over medium heat. Add in garlic and ginger and cook for approx. 3 minutes until softened.
    2. Add in the soy sauce and mirin and stir to combine. Cook for another minute, then add in the stock, cover and bring to boil.
    3. Remove the lid, and let simmer uncovered for 5 minutes, then add in the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
    4. Fill another pot with enough water to cover the eggs and bring to the boil. Gently lower the eggs into the pot and simmer for 7 minutes. Once cooked, transfer the eggs into a large bowl filled with ice water. Keep eggs submerged in the bowl for at least 5 minutes or until cool enough to peel away the shell. Once peeled, slice in half, length-wise and set aside.
    5. Cook the ramen noodles in boiling water for 2 – 3 minutes.
    6. To assemble, divide the noodles into two large bowls. Add in the sliced chicken, mushrooms and broth. Top with spring onion, corn and a soft-boiled egg.

    Note: For an even quicker option, buy a cooked chicken roast.

    Recipe by : A Better Choice

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  • January 7

    One-pan Thai Salmon

    one pan salmon recipe

    Preparation Time : 1 hour

    Serves : 4

    Ingredients :
    • 2 tbsp vegetable oil
    • 2 shallots, thickly sliced
    • 300g white potatoes, quartered
    • 1 lemongrass stalk, bruised
    • 4 tbsp green curry paste
    • 400g can coconut milk
    • 200-300ml vegetable stock
    • 2 tbsp fish sauce
    • 1 tbsp brown sugar
    • 1 zucchini, peeled into ribbons
    • 100g baby spinach
    • 4 skinless salmon fillets
    • 3 limes (2 juiced and 1 sliced into wedges, to serve)
    • 3 spring onions, sliced
    • Fresh coriander and/or Thai basil, to serve
    • Cooked jasmine rice, to serve
    Method :
    1. Pre-heat the oven to 180C fan-forced. Put the oil in a deep dish (about 30 x 30cm). Add in the shallots, potatoes, and lemongrass. Roast for 10 mins or until fragrant, ensuring the shallots don’t burn.
    2. Once done, remove the dish from the oven and stir in the curry paste, coating everything. Return dish to the oven for 2 mins until its fragrant. Next, add in the coconut milk and 200ml vegetable stock. Place dish back in the oven again for 15-20 mins until the sauce has thickened slightly, and the potatoes are just tender.
    3. Season to taste with the fish sauce and sugar, then stir through the zucchini ribbons and spinach. If you find the sauce is too thick, add another 50-100ml of vegetable stock, remembering that the zucchini will release some water as well.
    4. Nestle the salmon fillets into the sauce and bake for a further 10-15 mins or until the salmon is cooked to your liking.
    5. Add the lime juice and taste. You want a perfect balance of sweet and sour. Adjust the seasoning by adding more lime juice, fish sauce and salt and pepper, if necessary. Scatter over the spring onions, if using, along with the fresh coriander and/or Thai basil, and the lime wedges. You’re welcome to serve on a bed of steamed jasmine rice if you like!

    Recipe by : A Better Choice

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  • January 5

    Pumpkin & Kale Risotto

    Pumpkin-Kale-Risotto Recipe

    Preparation Time : 1 hour

    Serves : 4

    Ingredients :
    • 3 tbsp olive oil
    • 1 tbsp butter
    • 1 tsp nutmeg
    • 1 ½ cups arborio rice, uncooked
    • 1 large leek, thinly sliced
    • 4 garlic cloves, minced
    • ½ a butternut pumpkin, diced
    • 4 cups vegetable stock
    • 1 bunch kale, roughly chopped
    • ¼ cup parmesan, grated
    • Salt and pepper, to taste
    • Goat’s cheese, to serve
    Method :
    1. Preheat oven to 200C and line a tray with baking paper.
    2. Place the chopped pumpkin onto the lined tray, sprinkle with nutmeg, salt and pepper and bake until the edges are golden, around 30 mins. Once done, remove from oven and set aside.
    3. Over a medium heat, add the oil, butter and chopped leek to a deep pot and sauté for 4 mins. Next, add in the garlic and arborio rice. Cook for a few mins, stirring often. Season with salt and pepper.
    4. Add the roast pumpkin and stir until well combined, then add the vegetable stock, one cup at a time, stirring to combine between each addition. Once all the stock has been added, reduce the heat to a simmer and allow the rice to cook (around 20 mins).
    5. Be sure to stir often to avoid the risotto sticking to the bottom of the pan. With 5 minutes cook time remaining, add in the chopped kale and parmesan.
    6. Once done, serve topped with goat’s cheese. 

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  • December 31

    Rockmelon & Prosciutto Skewers

     

    Rockmelon Prosciutto Skewers

    Preparation Time : 30 minutes

    Serves : 16 mini Skewers

    Ingredients :
    • 1 rockmelon, scooped out with a melon baller
    • 170g sliced prosciutto, torn into pieces
    • 220g container mini bocconcini
    • Handful of fresh basil leaves

    Mint Pesto

    • 4 cups fresh mint leaves
    • ½ cup fresh basil leaves
    • Zest and juice of 1 lemon
    • ¼ cup pine nuts, toasted
    • 2 garlic cloves
    • ¼ cup olive oil
    • ¼ tsp each of salt, pepper and chilli flakes
    Method :
    1. To make the skewers, place the rockmelon balls, bocconcini, basil leaves and prosciutto pieces onto the skewers. You can do this in whatever order you’d like!
    2. To make the mint pesto, pulse the mint, basil, lemon zest, lemon juice, pine nuts and garlic in a food processor. Pulse until a breadcrumb like consistency is reached, then gradually pour in the olive oil. If the pesto is too thick, add a bit more olive oil. Next, add the salt, pepper, and chilli flakes, then blend again. Taste and season with more salt and pepper if needed.
    3. To serve, place the skewers onto a serving platter and drizzle over the mint pesto. Enjoy!

     

  • December 29

    Air Fried Cauliflower Arancini

    Preparation Time : 45 minutes

    Ingredients :
    • 1 medium cauliflower
    • 3 eggs
    • 2 cups breadcrumbs
    • 200g cheddar grated
    • ⅓ cup milk
    • 2 tbsp flour
    • Salt and pepper
    • Dried parsley
    • Oil spray
    Method :
    1. Wash and cut cauliflower into smaller pieces. Pat dry with paper towel. 
    2. Add to a food processor and process until fine with no large chunks remaining. 
    3. Transfer to a mixing bowl. Add splash of oil, salt and pepper, dried parsley, half of the grated cheddar cheese and one egg. Mix well
    4. Form a ball with your hands
    5. Beat two eggs and dip the ball into the egg mixture
    6. Cover the cauliflower ball with breadcrumbs and spray lightly with oil
    7. Add to a preheated air fryer and cook at 180C degrees for about 15 minutes or until golden brown
    8. While the arancini are cooking, mix the remaining cheese, milk, pepper and flour in a saucepan and heat until combined. 

    Dip your arancini into the cheesy sauce. Enjoy!  

    This recipe was made in collaboration with our friend Adrian (Melbourne Food Nerd)

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  • December 29

    Turkey Crunchy Salad

    Preparation Time : 35 minutes

    Serves: 4

    Ingredients :
    • 4 cups leftover roast vegetables, roughly chopped
    • 2 tbsp parmesan, finely grated
    • 2 tbsp panko breadcrumbs
    • 1 tsp fresh thyme, chopped
    • 130g berry truss tomatoes
    • 1 tbsp cranberry sauce
    • 1 ½ tbsp olive oil
    • 2 tsp red wine vinegar
    • 2 tsp wholegrain mustard
    • 400g leftover cooked turkey breast, sliced
    • 60g rocket
    • 1 avocado, sliced
    Method :
    1. Preheat oven to 180C fan-forced and line a large tray with baking paper.
    2. In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher.
    3. Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.
    4. While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper.
    5. On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!

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  • December 23

    Green Bean, Fig & Feta Salad

    Green-bean-fig-feta-salad-800x520

    Preparation Time : 15 minutes

    Serves: 6

    Ingredients :
    • 400g green beans, trimmed
    • 4 fresh figs, quartered
    • ½ bunch mint, leaves picked
    • 120g feta
    • 2 tbsp sunflower seeds
    • 1 shallot, finely chopped
    • ¼ cup champagne (or olive oil)
    • ¼ cup apple cider vinegar
    Method :
    1. To make the dressing, combine the shallot, champagne, and apple cider vinegar in a bowl. Set aside.
    2. Blanch the beans in a large pot of boiling, salted water for 3 mins or until bright green and tender. Drain the beans, then place in a bowl of iced water to stop the cooking. Once cool, drain again and pat dry.
    3. To serve, place the beans on a platter, top with the fresh figs, mint leaves, and feta. Drizzle over the dressing and scatter over the sunflower seeds. Enjoy!

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  • December 17

    Strawberry & Mango Popsicles

    Strawberry-Mango-Popsicles-800x520

    Preparation Time : 10 minutes + freeze time

    Serves: 8

    Ingredients :
    Method :
    1. In a blender, combine the strawberries with ¼ cup orange juice. Blend until smooth, then pour the mixture into 8 popsicle moulds.
    2. Quickly rinse the blender. Next, add the cubed mango and remaining ¾ cup orange juice to the blender. Blend until smooth, then pour the mango mixture on top of the strawberry mix, filling the moulds almost to the top. Insert popsicle sticks.
    3. Place the popsicle moulds into the freezer and freeze until firm, around 4 hours.
    4. Note: To remove the popsicles from the mould, run under hot water for 10 secs and then gently pull the popsicles out of the moulds.

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  • December 15

    Avocado & Mango Salad

    Avocado-Mango-Salad-800x520

    Preparation Time : 20 minutes 

    Serves: 4

    Ingredients :
    • 1 avocado peeled, pitted, and diced
    • 1 mango peeled, pitted, and diced
    • 1 tbsp fresh lime juice
    • 4-6 cups salad leaves
    • ½ tbsp honey
    • 1 tbsp olive oil
    • ½ cup feta, crumbled
    • ¼ cup walnuts
    • ¼ tsp salt
    • ½ tsp chilli powder (or adjust to your spice preference)
    Method :
    1. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and chilli powder until well combined.
    2. Toast the walnuts in a dry pan over a medium heat for 2-3 mins, stirring constantly, until fragrant and slightly golden. Remove walnuts from the pan and allow to cool before roughly chopping.
    3. To serve, arrange the salad leaves on a platter before topping with the mango, avocado, and walnuts.
    4. Sprinkle over the feta and season with salt and pepper. Drizzle over the dressing, then enjoy!

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    1. December 8

      Cherry and Ricotta Cannoli

      Cherry cannoli recipe

      Preparation Time : 10 minutes 

      Serves: 6

      Ingredients :
      • 400g Cherries
      • 6 Cannoli shells
      • 350g Ricotta
      • 1/2 cup sugar
      • 10 Pistachios
      • Dark Chocolate
      Method :
      1. Drain ricotta in a sieve or cheesecloth (the night before or a few hours before) to remove excess liquid
      2. Add sugar to drained ricotta. Mix well. Add more or less sugar to taste. 
      3. Pit and chop cherries into small pieces and add to the ricotta mixture. Mix.
      4. Pipe into the cannoli shells
      5. Garnish with more cherries, chopped pistachio and drizzle with melted dark chocolate

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    2. December 8

      Cherry Chutney

      Ingredients :
      • 3 cups of fresh Cherries, pitted
      • 1 1/2 cups of cider vinegar
      • 1 cup chopped onions
      • 3/4 cups of brown sugar
      • 3/4 cups of raisins
      • 1 tbs of mustard seeds
      • 1/2 tsp of salt
      • 1/4 teaspoon of ground allspice
      • 1/4 teaspoon of ground cloves
      • 1/4 teaspoon of ground nutmeg
      Method :
      1. Combine all ingredients in a large, heavy-bottomed saucepan.
      2. Bring to a boil, reduce heat and simmer, covered, one hour.
      3. Uncover and simmer, stirring occasionally, until thickened, about 30 minutes more.
      4. Remove from heat and let cool at room temperature.
      5. Keep refrigerated until ready to use.

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    3. December 1

      Mango & Pistachio Overnight Oats

      Preparation Time : 15 minutes + Overnight soak time

      Serves: 4

      Ingredients :
      • 3 mangoes
      • 300g rolled oats
      • 275ml milk of your choice
      • 125ml cold water
      • 1 large apple, grated
      • 200g yoghurt
      • Chopped pistachios & pomegranate seeds, to serve
      Method :
      1. Cut all the flesh around the core of the mangoes, then discard the peel. Chop the mango flesh into rough chunks, then place in a blender and blend until smooth. Note: Add a dash of water if necessary.
      2. Next, in a large bowl, combine the rolled oats, milk, blended mango, grated apple and water.
      3. Stir in the yoghurt, then cover and allow mixture to chill overnight.
      4. To serve, divide the overnight oat mixture among bowls, then top with chopped pistachios and pomegranate seeds. Enjoy!

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    4. November 24

      Tandoori Chicken & Vegetables

       

      Preparation Time : 15 minutes

      Cooking Time : 35 minutes

      Serves: 4

       

      Ingredients :

      MARINADE:

      • 1/2 cup  Greek Yoghurt
      • 2 tablespoons coconut oil
      • 1 tablespoon  lime juice
      • 6  garlic cloves
      • 1 tablespoon fresh ginger, sliced
      • 1 tablespoon  ground  coriander
      • 1 tablespoon  ground cumin  
      • 2 teaspoons garam masala
      • 2 teaspoons  paprika
      • 1/2 teaspoon turmeric powder 
      • 1/4 teaspoon  cayenne pepper
      • 2 teaspoons  salt
      • 1 teaspoon  pepper

      DISH:

      •  6-8 chicken thigh pieces (boneless, skinless)
      • 1  layer of diced vegetables of your choice (we’ve used sweet potato, onion, zucchini, capsicum and potatoes)
      • Coconut oil
      • Salt and pepper
      Method :
      1. Preheat oven to 180 degrees C 
      2. Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside. 
      3. Place chicken in a bowl and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken aside. 
      4. Dice your vegetables and place in a baking dish. Try to make them fairly similar in thickness so they cook in about the same amount of time. Toss the vegetables with oil, salt and pepper and spread out. 
      5. Place marinated chicken over the vegetables, spooning a couple teaspoons of the marinade over them if you like.  
      6. Bake 25 minutes in the middle of the oven. 
      7. Baste the chicken with a little more of the remaining marinade. Bake 10 more minutes or until chicken is done and vegetables are tender. 
      8. You could serve with:  Basmati rice, cucumber raita and naan bread. 

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    5. November 17

      Roasted Sweet Potato & Cauliflower Tacos

      Time : 40 minutes

      Serves: 4

      Ingredients :
      • 1 small head cauliflower, cut into bite-sized pieces
      • 1 large, sweet potato, sliced into cubes
      • 1 tbsp olive oil
      • 1 tsp chilli powder
      • 1 tsp ground cumin
      • 1 tsp smoked paprika
      • ½ tsp garlic powder
      • ½ tsp dried oregano
      • Salt & pepper, to taste
      • 1 lime, juiced
      • 1 can black beans, drained & rinsed
      • Flesh of 1 avocado, diced
      • Mini tortillas, heated
      • Fresh coriander, chopped
      • Lime wedges, to serve
      • Chipotle sauce, to serve
      Method :
      1. Preheat oven to 220C, and line a large baking tray with baking paper.
      2. Place the cauliflower and sweet potato in a large bowl. Add the olive oil, dried herbs, and lime juice, tossing to coat.
      3. Transfer the veggies to the lined baking tray, and arrange in an even, single layer.
      4. Roast the veggies for 25 mins, tossing the veggies around the halfway mark. Once the 25 mins is up, add the black beans to the tray, season with a generous pinch of salt, then roast in the oven for a further 5 mins. Remove from the oven and set aside.
      5. Top each heated tortilla with a scoop of the roasted veggies and black beans, then top with some freshly chopped coriander, chipotle sauce and diced avocado. Enjoy!

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