Makes 1 Standard Size Bowl

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). This recipe has been improved time and time again to perfection! It’s a delicious, fresh and healthy dip or pita bread spread.

Ingredients

2 ripe Avocados
1/3 small Red Onion, minced
¼ teaspoon of Chilli
¼ teaspoon of Garlic
1 teaspoon of Coriander Leaves, finely chopped
1 tablespoon of Lemon Juice
1/2 teaspoon Sea Salt
Sprinkle of ground Black Pepper
3/4 ripe Tomato

Method

No need to pre-chop any ingredients if you have a blender. Simply put all ingredients into the blender and spin! Otherwise, pre-chop as directed in ingredients list and mash thoroughly.

Serve with tortilla chips, crackers, pita bread or nachos.

Top Guacamole Tips:

• Guacamole can last 4-5 days if you store correctly. Put the avocado seed in the bowl of guacamole, don’t ask why this works – it just does! Then cover with plastic wrap directly on the surface of the guacamole to prevent oxidation (turning brown) as a result of the air reaching it, and keep in the fridge.
• To extend a limited supply of avocados, add either sour cream or cream (cottage) cheese to your guacamole. Guacamole purists may be horrified, but it’s great!

• 4 Beetroots, peeled and cut into matchsticks
• 3 ripe Pears, peeled and cut into matchsticks
• 200g Feta
• Small bunch of Mint
• Salt and Pepper
• 3 ½ tablespoons Lemon Juice (approx 1 lemon)
• 10 tablespoons Olive Oil

Method

1. Mix the lemon juice, olive oil and salt and pepper in a small container and shake well.
2. Place the beetroot and pear into a bowl and mix with salad dressing to taste.
3. Mix mint leaves into salad and crumble the feta over the top.

• 1 large bag of washed Baby Spinach or Mixed Dark Lettuce leaves
• 2–3 rashers cooked Bacon cut into strips, or cooked Chicken (optional)
• 1 Avocado, sliced into chunks
• 1 Mango, sliced into small cubes
• ½ Cucumber, sliced
• ½ cup chopped Walnuts

  Dressing

• 2 tbspn Olive Oil
• 1 tspn Lemon juice
• 2 tspn Lime juice
• 1 tspn whole seed Mustard
• Pepper to taste (optional)

On a flat serving platter, arrange spinach and layer meat, avocado, mango and walnuts on top. Pour dressing over salad just before serving. It is de-licious!

• ½ Kent Pumpkin
• 1½  blocks of low-fat Australian Feta
• 50g Pine Nuts
• 1 Spanish Onion
• 1 bunch of Coriander (leaves only, chopped)
• Honey
• Olive oil
• Salt and Pepper

Method

1. Chop pumpkin into bite-sized cubes, drizzle with oil, honey, and season with salt and pepper. Put in oven at 200 for 40mins.
2. Chop onion in thin strips and pan fry until soft
3. Add onion to pumpkin in oven when pumpkin is half done to crisp up.
4. Toast pine nuts lightly in pan.
5. Chop feta into small cubes and add pine nuts and coriander.
6. When pumpkin is browned, take out and combine with the rest of the ingredients. Add a bit of honey (to taste) over the whole mixture and gently mix.

Ingredients

1 packet of Rocket
3 peaches, sliced into 8 slices each
8 thin slices prosciutto, roughly ripped up
100g Parmesan Raggiano (use only a handful of thin slices)

Sauce
3 teaspoons mustard
3 teaspoons sugar
90ml olive oil
1.5 tablespoon of white vinegar
Garlic chives, chopped
Pinch of pepper and sea salt

Method

Combine all sauce ingredients in a small bowl. On large tray or bowl, lay rinsed rocket, prosciutto, peaches and parmesan, and drizzle with sauce. Serve immediately.

My kids go crazy for this really healthy, simple and fun snack or dinner dish. There is always a fight for the last carrot!

Ingredients

• 30g Butter, chopped
• 1/6 cup plain Flour
• 2 cups Milk
• 40g Parmesan Cheese, finely grated
• Small pinch of Salt
• Small pinch of ground Nutmeg

Method

1. Melt butter in a medium saucepan over medium-high heat until foaming.
2. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling.
3. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat.
4. Cook, stirring with a wooden spoon, for 5 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
5. Remove from heat. Stir in parmesan, salt and nutmeg.
6. Lightly boil veggies that are easy for little hands to hold like carrot sticks, broccoli, cauliflower and beans, and serve with little pots of the cheesy sauce on each plate for dipping!