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Festive Season French Onion Dip

Festive Season French Onion Dip

Bel Smith | November 6, 2019

Dips are a great way to encourage kids to eat fresh vegetables. I’ve previously written about 3 ridiculously easy lunch box dips and these are usually my go to.

However, I was recently reminded by a school girl about one of my old time favourites when I was a young girl – the good ole french onion dip.

Now a store bought french onion dip costs about $3 and has an ingredients list that looks like this:
Ingredients: Onion (29%), Cream, Cream Cheese (21%) (Milk, Cream, Starter Culture), Milk Solids Non Fat, Water, Salt, Modified Starch (From Maize), Lactic Acid, Locust Bean Gum, Guar Gum, Natural Flavour, Sorbic Acid (Preservative).Contains Milk Solids 29%. (From Coles Online for Kraft French Onion Dip)

Here’s my french onion dip recipe with just 4 ingredients. It’s a bit hard to put a cost on it because I have the ingredients in my pantry and even after using them to make this recipe, most ingredients go straight back into my pantry to be used again to make other foods.

However, I would estimate this dip may cost about $1.

This dip is best made the day before you want to use it or at least a good few hours before to allow the flavours to enhance and the dip to thicken. It makes about a cup-worth but if you want a larger serve for a party or something, just double the ingredients.

Ingredients

½ brown onion
2 teaspoons of butter
2 teaspoons Worcestershire sauce
1 cup Natural Greek Yoghurt*

* I always use full fat yoghurt because the low fat products are usually pumped with sugar to make them taste better.

Method

1. Finely grate the onion and pop it in a bowl (to save on washing up, use the bowl you’ll store / serve the dip in). I use a zester grater on the medium zest side

2. Melt the butter over medium heat

3. Once the butter is melted, add the onion and turn down heat

4. Slowly cook the onions until they start to caramelise – I stir them frequently using a fork to prevent the onion from clumping together too much. Keep an eye on them and if they look like they are starting to burn add a splash of water

5. Once they are looking yummy and caramelised (about 5 mins), add the Worcestershire sauce and stir again.

6. Take off heat and allow to cool

7. Once cool place the onion mixture into your dip bowl

8. Now gradually add in the yoghurt whilst stirring the onion around in it

9. Place in the fridge to thicken up. The flavours will enhance the longer it is left.

Storing / Freezing

Store this dip covered in the fridge. It’s not suitable for freezing and best eaten within 4-5 days.

Serving suggestions

Serve this dip with an array of different coloured vegetable crudites. Be bold – include vegetables you know your kids will like but add on others too. We throw on green beans and broccoli as well as the usual carrots, celery, capsicum (why not add a traffic light array of capsicum), cherry tomatoes etc.

Plant Based Carrot Quinoa Sung Choi Bao

Plant Based Carrot Quinoa Sung Choi Bao

Jacqueline Alwill | October 28, 2019

 

If you have some garlic, sesame oil, tamari, lettuce and onion on hand then you have the base ingredients for Sung Choi Bao and whatever you’d honestly like to team with it! I used up some leftover cooked quinoa the other day to make this with carrots, I actually think it’s my favourite variation to date – you can check out the Mushroom Sung Choi Bao here too.
Use whatever veggies you like in it – broccoli, eggplant, roast pumpkin pieces, grated cooked sweet potato they’d all work incredibly well and are an easy way to get more veggies into a meal that’s delicious and simple to pop together too.

This recipe is gluten-free, dairy-free, vegan, and serves 2 people. Simply double or triple for a larger family serve.

Ingredients

2 teaspoons coconut oil
4 cloves garlic, peeled and sliced
400g carrot, grated
1 ½ cups cooked quinoa
¼ cup water
1 tablespoon sesame oil
3 tablespoons tamari or gluten free soy sauce
4 asian shallots, finely chopped
¼ – ½ bunch coriander, leaves and stalks finely chopped
Crushed peanuts to serve, optional
Lettuce leaves – ice berg preferably, to serve

Method

1. Heat coconut oil in a large fry pan or wok, and sliced garlic and saute for 30seconds.

2. Add carrot and quinoa and cook for 4 minutes.

3. Add water, sesame oil and tamari and cook a further 4 minutes.

4. Next, add chopped shallots and coriander and cook for 3 minutes.

Serve hot with lettuce leaves, extra chilli and peanuts if desired.

 

Spiced Apple Cake from Thermo Cooker Fresh Favourites

Spiced Apple Cake from Thermo Cooker Fresh Favourites

Ellen Babauskis | October 13, 2019

You are going to love this cake – not only is it moist and delicious, but it’s wheat free, dairy free, egg free, nut free, vegan and it contains four whole apples! You could even eat it for breakfast. It takes next to no time to whip up the batter as the thermo cooker swiftly takes care of grating all those apples and there’s no separating eggs, sifting flour or creaming butter – my kind of baking.
This recipe is straight from Alyce’s latest cookbook ‘Thermo Cooker Fresh Favourites’.

This recipe is dairy-free, vegan, and serves 12 generous slices.

Ingredients

20g flaxseeds
75g water
4 apples, quartered and cored (about 650g, see note)
150g raw sugar
100g golden syrup
200g almond milk, soy milk or macadamia milk
150g macadamia oil, coconut oil or light olive oil, plus extra for greasing
300g spelt flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon mixed spice
1/4 teaspoon fine salt

Method

1. Preheat oven to 175°C. Grease and line a 24cm springform pan with baking paper.

2. Place flaxseeds in TC bowl, mill for 10 seconds, speed 9. Transfer to a small bowl along with water, set aside.

3. Without cleaning TC bowl, add apples, chop for 10 seconds, speed 4.

4. Add sugar, golden syrup, milk, oil, flour, bicarbonate of soda, baking powder, mixed spice, salt and flaxseed mixture, mix for 10 seconds, reverse speed 3. Scrape down sides.

5. Mix for a further 4 seconds, reverse speed 3. Transfer mixture to prepared pan and bake for 1 hour, or until a skewer inserted comes out clean.

TO SERVE
Allow to cool before removing from pan. Once cool, liberally ice with friendly frosting.

NOTE
You can use any apples you like for this cake, but I like to go with a mix of sweet and sour apples such as Pink Ladies or Royal Galas and Granny Smiths. While spelt flour has a much lower gluten content than standard wheat flour, it still does contain a small amount of gluten, so may be a problem for some people.

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.
Check out more Thermo products and books in her online store.
Follow her on Facebook and Instagram.

Vegan Meatballs With Zoodles

Vegan Meatballs With Zoodles

Food Matters | September 30, 2019

 

You will be amazed by the hearty taste of these meatless meatballs! Approved by the Food Matters Team, these meatless meatballs are packed with flavor, fiber and protein!

A great way to sneak more veggies into the kids diet!

Ingredients

Meatballs
½ cup walnuts
½ cup rolled oats
1 cup grated carrot
½ cup fresh parsley, finely chopped
⅓ cup fresh basil leaves, finely chopped
4 sun-dried tomatoes, roughly chopped
2 garlic cloves, minced
1 can kidney beans, drained and rinsed (14 oz or 400g)
2 tbsp chia seeds & 3 tbsp water, mixed together
½ tbsp olive oil
1 tsp dried oregano
salt & pepper to taste

Pasta Sauce
2 garlic cloves, minced
1 small onion, finely diced
½ tbsp olive oil
1 can organic tomatoes (14 oz or 400g)
¼ cup black olives, pitted
handful of fresh basil, roughly chopped
handful of fresh oregano, roughly chopped
salt & pepper, to taste

Method

1. Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.

2. Add the oats, grated carrot, parsley, basil, sun-dried tomatoes, walnuts, olive oil, dried oregano and salt & pepper to the food processor. Process until a crumble forms.

3. Add kidney beans, soaked chia seeds into the food processor and process until everything is combined well.

4. Roll the mixture into 18-20 balls, packing each ball tightly between your hands so it holds together well.

5. Place each ball onto the prepared baking sheet an inch or two apart.

6. Bake for 20 minutes, remove from oven, gently flip and bake for a further 15-20 minutes until nice and golden.

7. While your meatballs are baking, make your pasta sauce by heating oil in medium pan over medium heat, saute onion and garlic until softened. Add tomatoes and simmer for 5 or so minutes. Stir through olives, herbs, salt and pepper.

8. Serve with zucchini pasta and top with homemade pasta sauce.

 

Savoury Sweet Potato Slice

Savoury Sweet Potato Slice

Sharon Selby | September 25, 2019

 

This humble slice is so easy to make and packs in loads of flavour. Every single ingredient in this recipe only serves to nourish you.

Not only are sweet potatoes readily available, inexpensive and delicious, they have many health benefits. Packed with vitamins B6, C and D, thereby improving our immune system, maintaining skin’s youthful elasticity and helping build stronger bones. Thanks to their magnesium levels, sweet potatoes are great in aiding relaxation and reducing stress. They are also an amazing pre-biotic food that your good bacteria in the gut will love.

This recipe is dairy free and gluten free.

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 8 slices

Ingredients

1 large sweet potato skin on grated, about 500g
2 zucchinis grated
2 cloves of garlic minced
½ cup fresh basil or flat leaf parsley finely chopped
1 cup almond meal
6 eggs
½ cup coconut cream
3 tablespoons tamari
pinch of cayenne pepper
Seasoning to taste

 

Method

1. Preheat oven to 180C. Line a medium sized spring form cake tin and set aside.

2. Grate the vegetables, mince the garlic and chop the fresh herbs into a large bowl.

3. Add all remaining ingredients into the same bowl and mix well. Season to taste.

4. Tip contents of the bowl into the cake tin and bake in the oven for approximately 1 hour or until the centre of the bake is firm to the touch.

5. Allow to cool in the tin for 5 minutes before sliding out the slice onto a serving dish.

6. Top with freshly chopped herbs to serve. 

 

Recipe Notes

This recipe was created by my gorgeous and very talented friend Angie Cohen from Love Life & Gluten Free.

Zingy Citrus Glow Bars

Zingy Citrus Glow Bars

Jacqueline Alwill | September 22, 2019

Create snacks that are good to GLOW with these heavenly bars!

I made these a couple of weeks ago, ate some, shared some, stashed some (freezer) so now this week I’ll have snacks ready! I love the colour from the turmeric – it’s so pretty, isn’t it?

These are such a great snack mid afternoon (hi there, 3pm…) to keep your appetite at bay until dinner. Make them and keep on hand for mid-morning, afternoon, or after dinner treats. Perfect for when someone pops around for a cuppa!

Ingredients

2 cups raw cashews
1 cup shredded coconut
½ cup fresh squeezed orange juice
1 ½ teaspoons orange zest
¼ teaspoon cinnamon
¼ teaspoon ground turmeric
2 tablespoons honey/maple/brown rice syrup (whichever is in the pantry and you prefer)
Either 3 tablespoons coconut oil or MCT oil

 

Method

1. In a food processor combine raw cashews with coconut and blitz to a crumb.

2. Add orange juice, orange zest, cinnamon, turmeric, honey/maple/rice malt syrup and either oil.

3. Blitz it all together so it’s a sticky raw ‘dough’, then press into a square lined cake or loaf tin and set in the fridge for a few hours.

4. Cut into squares or bar shapes. You could roll them if you like the ball effect but to be honest I can’t be bothered with ball rolling it’s my LEAST favourite job in the kitchen!

Store in the freezer & take out as needed. 

 

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