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Step 1 – Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the sweet potato on the tray and spray with olive oil spray. Roast in oven for 40 minutes or until soft and lightly browned.
Step 2 – Meanwhile, spread the almonds, walnuts and hazelnuts over another baking tray, keeping the hazelnuts separate from the other nuts. Bake in oven for 6 minutes. Add the sunflower kernels and bake for 2-3 minutes or until lightly toasted. Set aside to cool for 15 minutes.
Step 3 – Place the hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop the hazelnuts, almonds and walnuts and place in a bowl with the sunflower kernels.
Step 4 – Combine the lemon juice, oil, garlic and honey in a small screw-top jar and shake until well combined. Set aside for 15 minutes to develop the flavours. Discard the garlic.
Step 5 – Combine the sweet potato and spinach in a large serving bowl. Drizzle over the dressing and toss until well combined. Sprinkle over the nut mix and serve with wholegrain bread.
¼ (about 250g) red cabbage, hard core removed, shredded
¼ (about 250g) green cabbage, hard core removed, shredded
¼ cup chopped fresh chives
2 tablespoons coarsely chopped walnut halves
Step 1 – Kids’ task: Combine mince, breadcrumbs, egg and caraway seeds in a large bowl. Season with salt and pepper. Divide mince mixture into 16 equal portions and roll each portion into a ball.
Step 2 – Heat oil in a non-stick frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 7-8 minutes or until cooked through. Add the honey and cook, stirring, until the meatballs are evenly coated.
Step 3 – Cook cabbage in a steamer over a saucepan of simmering water for 3 minutes or until tender. Transfer to a heatproof bowl. Add chives and walnuts and toss to combine. Divide salad among serving plates. Top with meatballs and drizzle with pan juices.
Step 1 – Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.
Step 2 – Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.
Step 3 – Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.
900g butternut pumpkin, peeled, cut into 2.5cm cubes
olive oil cooking spray
150g baby spinach
1 tablespoon extra-virgin olive oil
1 cup (100g) walnuts, roughly chopped
1 ½ tablespoons lemon juice
1 garlic clove, crushed
Step 1 – Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.
Step 2 – Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.
Step 3 – Combine spinach and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.
Step 1 – Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Add 1 tablespoon oil. Toss to combine.
Step 2 – Meanwhile, combine vinegar, remaining oil and half the garlic in a large glass or ceramic bowl. Add steak. Turn to coat.
Step 3 – Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes.
Step 4 – Meanwhile, cook tomatoes for 2 to 3 minutes or until softened.
Step 5 – Add tomatoes, basil, rocket and remaining garlic to pasta. Season with salt and pepper. Toss to combine. Serve steaks with pasta salad.
Step 1: Place chicken and stock in a saucepan. Thinly slice 5cm from ginger, add to pan, then bring to a simmer over high heat. Reduce heat to low–medium, cover with a lid and cook for 10 minutes or until cooked through. Transfer chicken to a plate and cool slightly. Discard stock.
Step 2: Meanwhile, cut remaining ginger into julienne (matchsticks), then thinly slice celery and eschalots. Place in a large bowl.
Step 3: Bring a kettle of water to the boil. Thinly slice snow peas lengthwise and place in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain, refresh under cold water, then drain again. Add to celery mixture.
Step 4: Place sesame seeds in a small frying pan and cook, tossing, over medium heat for 2 minutes or until golden. Set aside.
Step 5: Using 2 forks, roughly shred chicken, then add to celery mixture. Pick coriander leaves and add to bowl.
Step 6: Place vinegar, soy sauce, sesame oil and sugar in a small bowl and whisk until sugar dissolves. Drizzle dressing over chicken mixture and gently toss to combine.
Step 7: Separate lettuce leaves, discarding outer leaves. Divide among plates, then spoon over chicken mixture. Scatter over sesame seeds to serve.