Vegetable Salad

This salad if full of color and flavor, as well as being packed with nutrients. Fresh and healthy vegetable ingredients! Enjoy the fresh flavors of this colorful side made with peas and potatoes, a tasty salad recipe.

Prep Time: 30 min
Total Time: 30 min
Servings: 12

Ingredients
3 cups fresh sugar snap peas
2 1/2 lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss)
1/2 cup thinly sliced radishes
1 yellow bell pepper, chopped
1 cup champagne vinaigrette dressing
1 teaspoon pepper 1/4 teaspoon salt

Method
1. In large saucepan, heat 2 quarts (8 cups) water to boiling. Add sugar snap peas. Cover; cook 1 minute. Remove peas from boiling water; immediately rinse with cold water until cooled. Drain. Return water to boiling. Add potatoes. Cover; cook 10 minutes or until tender. Drain. Immediately rinse with cold water until cooled. Cut any large potatoes in half.

2. In large bowl, mix peas, potatoes, radishes and bell pepper. Drizzle with dressing; toss to coat. Sprinkle with pepper and salt. Serve immediately or refrigerate until serving time.

Nutrition Information
Serving Size: 1 Serving Calories 60 , Total Fat 3 1/2g (Saturated Fat 0g, ), Sodium 360mg Total Carbohydrate 6g (Dietary Fiber 1g ), Protein 1g ; % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%; Exchanges: 1/2 Vegetable; 1/2 Fat; Carbohydrate Choices: 0

*Percent Daily Values are based on a 2,000 calorie diet.

Mini New Year Puddings

Try our speedy, short-cut New Year puddings to take the stress out of the festive season.

Ingredients

• 500g store-bought Christmas cake, crumbled
• 1/2 cup (125ml) milk
• 4 eggs
• 1/3 cup (85g) fruit mince
• 1/4 cup (60ml) Pedro Ximenez (see note)
• Custard and glace cherries, to serve

Method
Step 1 Preheat the oven to 180°C. Grease four 1 cup (250ml) dariole moulds or ramekins.

Step 2 Place cake, milk, eggs, fruit mince and Pedro Ximenez in a food processor and pulse a few times to combine. Divide the mixture among the moulds and cover with foil. Place in a deep baking dish and pour enough boiling water into the dish to come halfway up the sides of the moulds. Bake for 45 minutes or until firm. Remove the puddings from the baking dish and rest for 10 minutes.

Step 3 To serve, invert the puddings onto plates and top with custard and glace cherries.

Rice Salad with Apricots and Almonds

Ingredients

• 750ml (3 cups) hot water
• 1/2 tsp saffron threads
• 400g (2 cups) basmati rice
• 1 orange
• 75g (3/4 cup) flaked almonds
• 160g (3/4 cup) dried Turkish apricots, thinly sliced lengthways
• 115g (3/4 cup) dried cranberries
• 115g (3/4 cup) unsalted pistachio kernels, coarsely chopped

Nutrition

Energy 1315kJ	Fat saturated 1.00g
Fat Total 10.00g	Carbohydrate sugars g
Carbohydrate Total 48.00g	Dietary Fibre 3.50g
Protein 8.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

Method
Step 1 Combine the water and saffron in a saucepan over high heat. Bring to the boil. Stir in the rice. Reduce heat to low. Cook, covered, for 10 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes to stand. Use a fork to separate the grains. Set aside for 30 minutes to cool completely.

Step 2 Meanwhile, use a zester, or a vegetable peeler and a small sharp knife, to cut the orange rind into thin strips. Cook the almonds in a medium frying pan over medium heat, stirring, for 1-2 minutes or until lightly toasted.

Step 3 Add the orange rind, almonds, apricot, cranberries and pistachio to the rice mixture and stir until well combined. Season with salt and pepper.

 

Flourless Orange Cake

Ingredients

• Melted butter, to grease
• 2 oranges
• 3 eggs
• 215g (1 cup) caster sugar
• 300g (3 cups) almond meal
• 1 tsp gluten-free baking powder

Orange Syrup

• 1 orange
• 155g (3/4 cup) caster sugar

Nutrition

Energy 1255kJ	Fat saturated 1.00g
Fat Total 15.00g	Carbohydrate sugars -
Carbohydrate Total 36.00g	Dietary Fibre 3.00g
Protein 7.00g	Cholesterol -
Sodium -

All nutrition values are per serve.

Method 

Step 1 Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper. 

Step 2 Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds. 

Step 3 Place the orange in the bowl of a food processor and process until smooth. 

Step 4 Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan. 

Step 5 Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. 

Step 6 Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange. 

Step 7 Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens. 

Step 8 Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

Notes
Prep: 15 mins (+ 15 mins cooling time)

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.