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Step 1 – Heat oil in a frying pan over medium heat. Add bacon and corn. Cook, stirring occasionally, for 10 minutes or until golden. Stir in chilli powder. Remove from heat.
Step 2 – Meanwhile, combine milk and 2 cups cold water in a heavy-based saucepan over medium-high heat. Bring to the boil. Gradually stir in polenta. Reduce heat to low. Simmer, stirring constantly, for 5 minutes or until thickened. Stir in cheddar. Season with salt and pepper.
Step 3 – Spoon polenta into a serving bowl. Top with bacon mixture and parsley. Serve immediately.
1 bunch Dutch carrots, scrubbed, cut in half lengthways
125g sugar snap peas, topped
200g yellow squash, cut into quarters
1/3 cup reduced-fat yoghurt, to serve
Step 1 – Cut sweet potato in half lengthways. Place on a large, microwave-safe plate. Drizzle with 1 tablespoon of cold water. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until almost tender. Allow to cool for 10 minutes. Coarsely grate.
Step 2 – Sift flour into a bowl. Whisk eggs and buttermilk together in a jug. Add to flour. Whisk until well combined. Stir in corn and coriander. Season with salt and pepper. Fold in sweet potato.
Step 3 – Heat a large, non-stick frying pan over medium heat. Spray with oil. Using ¼ cup of mixture per fritter, spoon mixture into hot pan, spreading to form a 12cm round. Cook fritters, in batches, for 2 minutes each side or until golden and firm to touch.
Step 4 – Meanwhile, place carrots, peas and squash in a steamer basket. Place over a saucepan of simmering water. Cook for 3 to 4 minutes or until tender.
Step 5 – Place 3 fritters on each plate. Top with 1 tablespoon of yoghurt. Season with pepper. Serve with vegetables.
Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.
Rocket, sour cream and sweet chilli sauce, to serve
Step 1 – Preheat the oven to 180°C. Place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until starting to split.
Step 2 – Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add the ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste with sea salt and freshly ground black pepper.
Step 3 – Heat 2cm sunflower oil in a frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and chilli sauce.