Posts Tagged ‘Recipe of the Week’

Healthy Inspirations Recipe of the Week – Horseradish Scramble with Bacon & Mushroom

April 19, 2018

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Here’s a really easy twist on traditional bacon and eggs. The horseradish gives the dish a gentle bite and the crispy bacon adds a punch of flavour. Serves 3

Ingredients

4 bacon rashers
6 eggs
1 tsp horseradish
6 button mushrooms, sliced

Method

  1. Put a big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it until crisp, separating the bits as it cooks.
  2. Meanwhile, whisk the eggs and horseradish together.
  3. When the bacon bits are crisp, scoop them out of the skillet to a plate and reserve.
  4. Pour off all but a Tbsp of grease. Add the mushrooms and fry until lightly browned.
  5. Reduce the heat to low and pour eggs into the pan with the mushrooms. Use a fork to stir the eggs as they cook, scrambling until they’re almost set. Add the bacon and scramble them in. Serve.

 

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Healthy Inspirations Recipe of the Week – Devilled Avocado Eggs

March 22, 2018

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Healthy Inspirations Recipe of the Week – Italian Meatballs

March 15, 2018

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Healthy Inspirations Recipe of the Week – Lemon Fish

March 8, 2018

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Healthy Inspirations Recipe of the Week – Cucumber & Salmon Appetisers

November 23, 2017

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Here’s a fresh appetiser that goes down a treat. Why just use cucumber, though? Use the filling in mushrooms or tomatoes, or as a side with breakfast eggs. Makes 16 (as an appetiser)

Ingredients

1/4 cup mayonnaise
1/4 tsp smoked paprika
1/4 tsp Tabasco sauce
250g cooked salmon
1 Tbsp minced shallots
1 Tbsp chopped chives
to taste salt and pepper
1 large cucumber
4 cherry tomatoes, quartered
1 bunch chives

Method

  1. Peel strips of skin from the cucumber to make stripes of green and white. Slice into 2cm discs.
  2. Combine the mayonnaise, paprika and Tabasco in a small bowl and mix well.
  3. Flake the salmon into bite-sized pieces. Place in a bowl with the shallots, chives, salt and pepper, and gently mix in the spicy mayonnaise. Taste and adjust the seasoning.
  4. Use a melon baller to scoop out half the seeds from each cucumber slice to make a small cup.
  5. Divide the salmon mix between the cucumber cups, and garnish each with a cherry tomato slice and a couple of chive tops.

Healthy Inspirations Recipe of the Week – Turmeric Fish

November 16, 2017
  • 2 Tbsp ground turmerichi
  • 2 cloves garlic, crushed
  • 1/2 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 1 tsp ground black pepper
  • 4 white fish fillets
  • 1 lime
  • 1 lemon
  • 1 cup chopped fresh coriander leaves and stalks
  1. Preheat the oven to 200o C on fan bake.
  2. Combine ginger, turmeric, garlic, soy sauce, lime juice, lemon juice and olive oil into a bowl.
  3. Fold in the finely chopped coriander.
  4. Tear off 4 pieces of baking paper, each large enough to form a loose wrap for one fish fillet. Place the fish on baking paper and pour ¼ of the sauce over the top of each fish. Close the fish parcels, allowing a bit of space for steam to build up. To stop any leaks you can wrap the fish in foil as well as baking paper.
  5. Bake for 10-15 minutes until cooked through.
  6. Serve immediately with your choice salad or vegetables.

Recipe from Healthy Inspirations https://healthyinspirations.com.au/inspire-news-november-2017/
Originally through Yum Paleo

Healthy Inspirations Recipe of the Week – Raspberry butter sauce with crispy salmon & salad

October 26, 2017

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The raspberries in this sauce make the easy-to-cook salmon a really special dish. Toss the salad greens in the sauce or drizzle the sauce over the salmon – whatever suits your tastes better. Serves 2

Ingredients

2 salmon fillets, skin on
1 Tbsp oil
20 raspberries
2 Tbsp unsalted butter, melted
1 1/2 tsp red wine vinegar
pinch sea salt
salad greens

Method

  1. Lightly salt both sides of the salmon. Heat oil in a fry pan over medium-high heat until the oil is hot and starts to crackle a little. Place the salmon in the pan, skin side down, and cook until browned and no longer sticks to the pan, about 3 minutes.
  2. Turn the fish over and cook about 3-5 minutes. If the middle is still not cooked to your liking, lower the heat a little and cover the salmon with a lid for a few minutes.
  3. To make the sauce, blend the raspberries and melted butter in a blender until smooth. Scrape into a bowl and mix in the vinegar and sea salt.
  4. Toss with greens and/or drizzle over the salmon.

Healthy Inspirations Recipe of the Week – Stuffed Calamari

October 5, 2017

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Suits all phases – Serves 4

Ingredients

4 large calamari, with tentacles
Olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 red capsicum, chopped
150g kale, washed and chopped
2 Tbsp fresh parsley, finely chopped
1 tsp dried oregano
400g tomato puree
Sea salt and freshly ground black pepper

Method

  1. Separate the calamari tentacles from the bodies. Finely chop the tentacles, and set aside.
  2. Heat 1 Tbsp olive oil in a fry pan over medium heat and sauté the garlic and onions until the onion is softened.
  3. Add the capsicum and cook for 2 – 3 minutes. Add the chopped tentacles and cook for another 5 to 8 minutes.
  4. Add the kale and cook, stirring frequently, until the kale has softened; then remove the mixture from the heat.
  5. Fill up each calamari with an equal amount of the filling, and close them up with toothpicks.
  6. Heat another Tbsp olive oil over a medium-high heat in the same fry pan. Add the stuffed calamari to the skillet and brown all sides, about 2 minutes per side.
  7. Combine the remaining ingredients in a saucepan and bring to a boil. Lower the heat to a simmer, add the stuffed calamari, cover and cook for 35 to 40 minutes.
  8. Adjust the seasoning and serve with a salad or steamed vegies.

 

Healthy Inspirations Recipe of the Week – Tuna Dip

September 28, 2017

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Serves 4

½ protein | ½ fat

Ingredients

1 (180g) can tuna in oil, drained
½ small white onion, finely chopped
30g light Philly cream cheese
1 tsp lemon rind
2 tsp lemon juice
2 tsp capers
1 Tbsp chopped basil

Method

  1. Combine tuna, onion, cream cheese, lemon rind and lemon juice in a bowl. Add capers and basil and mix well.

Healthy Inspirations Recipe of the Week – Chicken Florentine

September 21, 2017

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Pan-fried chicken served with garlic-flavoured spinach – it even looks healthy! Serves 4

Ingredients

¼ tsp pepper
500g chicken breasts or thighs, cut in half
1 Tbsp olive oil
500g fresh spinach, or 250g packet frozen spinach
3 Tbsp shredded basil
1 clove garlic, minced
80g grated parmesan

Method

  1. Sprinkle the pepper over each chicken piece. Place to the side.
  2. Heat a frying pan to medium and add the oil. Add chicken pieces and gently cook for 10 mins or until cooked through, turning once.
  3. Wash and drain fresh spinach, then place spinach, basil and garlic in a large saucepan with ¼ cup water and cook until spinach is wilted (approx 2 mins). Drain off excess liquid and toss with a fork.
  4. Place spinach on a serving plate and arrange chicken on top. Sprinkle with parmesan and serve immediately.