Healthy / Quick round books by Nextquisite Ltd

1) Spicy hummus 2) Red fruit smoothies 3) Watermelon smoothies 4) Kale chips 5) Warm cannellini bean dip with crudités 6) Toasts with egg, tomato, avocado & ricotta cheese 7) Three dips (beetroot, pesto, tzatziki) with raw veggie platter 8) Gazpacho 9) Broccoli soup 10) Lentil soup 11) Minestrone with mung beans 12) Gluten-free pizza with caramelised onion (base made with cauliﬂower, parmesan & egg) 13) Mushroom & spinach quiche with wholemeal crust 14) Mushroom frittata 15) Omelette with feta, tomatoes & onion 16) Chicken salad with salad & balsamic glaze 17) Grilled vegetable salad with peaches & halloumi 18) Tuna salad 19) Duck & mango salad 20) Soba noodles with shrimp & vegetables

21) Pear & blue cheese salad with wholemeal ciabatta 22) Whole grain spaghetti with prawns & broccoli 23) Asian-style fried whole grain basmati rice with vegetables 24) Mini sushi rolls 25) Steamed cockles with Thai sauce 26) Fish cutlets with cherry tomato salad 27) Salt-baked Mediterranean ﬁsh 28) Grilled peppered tuna with asparagus 29) Crispy roasted salmon steak with vegetables 30) Grilled chicken salad with cucumber & watermelon radish 31) Fish cakes in curry sauce with fresh herbs 32) Grilled salmon steaks with vegetables & dill 33) Grilled seafood salad 34) Baked chicken breast with pesto & vegetables 35) Grilled chicken & vegetable kebabs 36) Chicken & vegetable stew 37) Grilled chicken with quinoa salad 38) Baked pork spare ribs with red beans 39) Grilled pork medallions with asparagus, pepper & chives 40) Beef stir-fry with peppers & greens 41) Grilled rib-eye steak with potatoes,

broccoli & Bearnaise sauce 42) Grilled mincemeat skewers 43) Pan-roasted chicken with black olives 44) roasted potatoes with garlic, cumin, dill & parsley 45) Vegetarian zucchini burgers 46) Roasted vegetables with kasha (buckwheat) 47) Roasted stuffed eggplant 48) Roasted stuffed mushrooms 49) Spinach, quinoa & roasted vegetable salad 50) Kiwi & mango salad with yogurt & rocket dressing 51) Roasted fruits & vegetables 52) Sugar-free dark chocolate mud cake 53) Vegan carrot cake 54) Dark chocolate fondue with fresh fruit 55) Fresh fruit platter with yogurt & dark chocolate sauce 56) Fresh fruit ice pops 57) Apple & rhubarb crumble 58) Plum tart 59) Fresh fruit salad with cinnamon yogurt 60) Vegan oat muffins

CANNELLINI DIP 1 bulb garlic • 1 cup (250 ml) milk • 2 (14-ounce/400-g) cans cannellini beans, drained and rinsed • 1⁄4 cup (60 ml) extra-virgin olive oil • 11⁄2 tablespoons white wine vinegar • 1 teaspoon fresh thyme + extra, to garnish TO SERVE Fresh radishes, with tops, trimmed • Broccoli florets • Baby carrots, with tops, trimmed • Cauliflower florets

SERVES: 8 PREPARATION: 15 MINuTES COOKING: 40 MINuTES

warm cannellini bean dip with crudités

simmer on low for 10 minutes. 6. Remove from the heat and purée in a food processor or using a hand-held blender until smooth. Return to the pan and heat through. TO SERVE 7. Arrange the crudités and toasted baguette on a large serving platter. 8. Transfer the dip to a large heatproof bowl and place in the center of the larger platter. Garnish with the thyme and serve warm

CANNELLINI DIP 1. Preheat the oven to 375°F (190°C/gas 5). 2. Put the garlic in a small roasting pan and bake for 30 minutes, until tender when pierced with a skewer. 3. Spread the baguette out on a baking sheet in a single layer and toast in the oven during the last 5 minutes of roasting the garlic. Turn the oven off, leaving the toast inside to keep warm. 4. Remove the garlic from the oven and carefully squeeze the flesh out of each clove into a small pan. 5. Add the milk, beans, oil, vinegar and thyme, bring to a boil over medium heat, then

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Cannellini beans are a rich source of dietary ﬁber, lean protein, magnesium, potassium, iron, folate, and calcium. For convenience, in this recipe we have suggested you use canned cannellini, but if you have the time, use dried beans by soaking them overnight in cold water and simmering in lightly salted water until tender, about 1 hour. If you do use canned beans, be sure to rinse them well in cold water to remove as much of the added sodium (salt) as possible.

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PESTO 1 pound (500 g) cauliflower florets • 3⁄ 4 cup (75 g) almond flour • 1⁄ 2 cup (60 g) freshly grated Parmesan cheese • 3 eggs, lightly beaten BEETROOT DIP 1 pound (500 g) cauliflower florets • ⁄ 4 cup (75 g) almond flour • 1⁄ 2 cup (60 g) freshly grated Parmesan cheese • 3 eggs, lightly beaten 3

TzATzIKI 1 tablespoon extra-virgin olive oil • 2 large white onions, thinly sliced • 3⁄ 4 cup (180 ml) tomato passato or tomato pasta TO SERVE Carrot sticks • Salad onions • Radishes • Green beans • Tomatoes SERVES: 8 PREPARATION: 30 MINuTES

three dips with raw veggie platter TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

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BASE 1. Preheat the the oven to 400°F (200°C/gas 6). Line two large baking sheets with parchment paper. 2. Put the cauliflower in a food processor and chop until the mixture resembles couscous. 3. Transfer to a bowl and stir in the almond flour, Parmesan, and eggs. The dough will be like a thick paste. 4. Divide the mixture into four even portions and spread into disks about 7 inches (18 cm) in diameter on the prepared baking sheets. You should be able to fit two pizzas on each baking sheet. 5. Bake for 15–20 minutes until golden and firm to the touch.

Pass this healthy platter around with drinks before dinner. Your guests will be delighted to nibble on something fresh and tasty before the meal.

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BASE 1 pound (500 g) cauliflower florets • 3⁄ 4 cup (75 g) almond flour • 1⁄ 2 cup (60 g) freshly grated Parmesan cheese • 3 eggs, lightly beaten TOPPING 1 tablespoon extra-virgin olive oil • 2 large white onions, thinly sliced • 3⁄ 4 cup (180 ml) tomato passato or tomato pasta sauce • 24 cherry tomatoes, halved • 4 ounces (120 g) goat cheese • Fresh basil leaves, to garnish SERVES: 4 PREPARATION: 25 MINuTES COOKING: 20–30 MINuTES

gluten-free pizza with caramelized onion topping TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

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You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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PASTRY 1 cup (150 g) all-purpose (plain) flour • 1⁄ 2 cup (75 g) whole-wheat (wholemeal) flour • 1⁄ 2 cup (120 g) cold butter, cut into small cubes • 3 tablespoons (45 ml) iced water FILLING 2 tablespoons extra-virgin olive oil • 1 clove garlic, minced • 1 pound (500 g) champignons (small white mushrooms), trimmed and thickly sliced • 5 cups (250 g) fresh baby spinach leaves • 5 ounces (150 g) blue cheese, crumbled • 6 large free-range eggs • 1 cup (250 ml) light (single) cream • Freshly ground sea salt and black pepper SERVES 6 PREPARATION 30 MINuTES + 1 hOuR TO ChILL COOKING 55–60 MINuTES

spinach & mushroom quiche with wholemeal crust PASTRY 1. Combine both flours with the butter in a food processor and pulse until the mixture resembles coarse bread crumbs. Gradually add the water, pulsing to combine. The mixture will look dry and crumbly. 2. Alternatively, to make the dough by hand, combine both flours and the butter in a bowl and use your fingertips to rub in the butter. Mix in the water using a wooden spoon. 3. Turn out onto a work surface. Gently knead and shape into a disk. Do not overwork. Wrap in plastic wrap (cling film) and chill for 30 minutes. 4. Oil and flour a 9-inch (23-cm) tart pan with a removeable base. 5. Roll the pastry out between two sheets of parchment paper to about 1⁄4 inch (5 mm) thick. Line the base and sides of the tart pan, trimming off the excess pastry. Prick with a fork. Chill for 30 minutes. 6. Preheat the oven to 350°F (180°C/gas 4). 7. Place the tart pan on a baking

sheet. Line the pastry with parchment paper and fill with baking weights, uncooked rice, or dried beans. 8. Bake for 20 minutes, until the edges are golden. Remove the paper and baking weights and bake for more 5 minutes, until cooked through. FILLING 9. Heat the oil in a frying pan over medium heat. Add the garlic and sauté until softened, 3–4 minutes. Add the mushrooms and simmer until tender, about 5 minutes. Add the spinach and cook until wilted, 2–3 minutes. Spoon into the pastry shell. Sprinkle with the cheese. 10. Whisk the eggs and cream in a medium bowl. Season with salt and pepper. Pour into the pastry case to cover the filling. 11. Bake for 35–40 minutes, until set and golden brown. Let stand for 5 minutes. 12. Slice and serve hot or at room temperature.

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SALAD 1 wholemeal ciabatta loaf, sliced or cut into small pieces • 1 teaspoon dried oregano • 2 tablespoons extra-virgin olive oil • Freshly ground sea salt and black pepper • 4 cups (200 g) mixed salad leaves • handful of fresh mint leaves, torn • 2 large organic tasty eating pears, with skin, cored and coarsely chopped • 5 ounces (150 g) blue cheese, cut into chunks • 4 ounces (120 g) sugar snap peas, sliced in half lengthwise 1

DRESSING ⁄4 cup (60 ml) extra-virgin olive oil • 1 teaspoon honey • 1 tablespoon freshly squeezed lemon juice • Freshly ground sea salt and black pepper SERVES: 4 PREPARATION: 15 MINuTES COOKING: 5–10 MINuTES

pear & blue cheese salad with wholemeal ciabatta

SALAD 1. Preheat the oven to 400°F (200°C/gas 6). 2. Put the ciabatta in a large bowl, sprinkle with the oregano, and drizzle with the oil. Season with salt and pepper and toss well. 3. Spread out on a baking sheet and bake for 5–10 minutes, until crisp and golden brown. Set aside to cool a little. 4. Combine the salad leaves, mint, pears, cheese, and sugar snap peas in a large salad bowl.

DRESSING 5. Whisk the the oil, honey, and lemon juice in a small bowl. Season with salt and pepper. 6. Sprinkle the salad with the bread. Drizzle with the dressing, toss well, and serve.

You can whip this healthy salad up in no time. The pears and sugar snap peas are both good sources of dietary ﬁber, and along with the salad greens, they provide a whole range of vitamins, minerals, and antioxidants. The cheese has protein and calcium, while the olive oil in the dressing contains plenty of healthy monounstaurated fat.

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DRESSING 1 clove garlic, finely chopped • 1 teaspoon Dijon mustard • 11 ⁄ 2 tablespoons red wine vinegar • 1 cup fresh basil leaves 1 ⁄ 4 cup (60 ml) extra-virgin olive oil SALAD ⁄ 2 cup (80 g) hazelnuts • 2 medium zucchini (courgettes), cut lengthwise into 1⁄2-inch (1-cm) thick slices • 2 red bell peppers (capsicums), seeded and cut into 1 ⁄ 2-inch (1-cm) wide strips • 2 red onions, peeled and cut into thin wedges • 2 ripe peaches, halved, pitted, and sliced • 2 tomatoes, cut into wedges • 7 ounces (200 g) halloumi (or other white grilling) cheese, sliced • Extra-virgin olive oil, for brushing • 2 cups (100 g) arugula (rocket) • 2 cups (100 g) baby spinach leaves 1

SERVES 4–6 PREPARATION 10 MINuTES COOKING 15 MINuTES

grilled vegetable salad with peaches & halloumi

heat. 7. Brush the zucchini, bell peppers, onions, peaches, and tomatoes with oil. Grill in batches until just tender and golden brown, or slightly charred and marked with lines, if using a char-grill. Transfer to a large platter and set aside. 8. Brush the cheese with oil and grill until golden brown and lightly charred, 1–2 minutes on each side. Transfer to the platter with the vegetables. 9. To serve, arrange the grilled vegetables, cheese, arugula, and baby spinach leaves on serving plates, layering and distributing the ingredients evenly. 10. Drizzle with the basil dressing, sprinkle with the roasted hazelnuts, and serve.

Prepare the dressing mixture ﬁrst, then salad. The ﬂavors wil meld and improve if they are left in the refrigerator for half and hour or so.

DRESSING 1. Combine the the garlic, mustard, and vinegar in a small food processor. Pulse to combine. Add the basil and pulse, scraping down the sides occasionally, until finely chopped. Gradually pour in the oil and blend to combine. Season with salt and pepper. 2. Pour into a bowl, cover, and set aside until ready to serve. SALAD 3. Preheat the oven to 350°F (180°C/gas 4). 4. Spread the hazelnuts out on a small baking sheet. Roast in the oven for 10 minutes, until golden brown. Set aside to cool slightly. 5. Transfer to a double layer of clean kitchen paper and rub together with your hands to remove the skins. Coarsely chop the nuts and set aside. 6. Preheat a large grill pan (griddle) or indoor char-grill over high

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4 large egg whites • 1⁄ 2 cup (120 ml) water • 5 cups coarse sea salt • 1 whole firm-fleshed fish, weighing about 11⁄ 2–2 pounds (750 g–1 kg), such as sea bass, red snapper, porgy, rockfish, or grouper, gutted, gills and fins removed SERVES: 4 PREPARATION: 15 MINuTES COOKING: 30–45 MINuTES

mediterranean salt-Baked fish of the fish. Set the fish on top and cover with the remaining crust mix. Wet your hands and pat the crust, making sure that the fish is completely covered and sealed in by the salt. 4. Roast smaller fish for 30 minutes, larger fish for 35 minutes. 5. Remove the fish from the oven and whack the crust along the sides with the back of a big spoon. 6. Lift the salt crust off the fish and serve hot.

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1. Preheat the oven to 400°F (200°C/gas 6). Line a baking sheet with aluminum foil. 2. Whisk the egg whites and water in a large bowl until very frothy and about doubled in volume. Pour in the salt and mix well with your hands. Mix to the consistency of wet sand. If the crust seems dry, add a few more tablespoons of water. 3. Spread 1 cup of the salted crust mixture on the baking sheet into the size and shape

This is a classic Mediterranean dish. Don’t worry about the ﬁsh becoming too salty; the salt forms a crust over the ﬁsh, keeping it moist and succulent but without making it overly salty.

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KEBABS 1 pound (500 g) minced (ground) chicken breasts or thighs • 3⁄ 4 cup (75 g) almond flour • 1⁄ 2 cup (60 g) freshly grated Parmesan cheese • 3 eggs, lightly beaten TO SERVE 1 tablespoon extra-virgin olive oil • 2 large white onions, thinly sliced • 3⁄ 4 cup (180 ml) tomato passato or tomato pasta sauce • 24 cherry tomatoes, halved • 4 ounces (120 g) goat cheese • Fresh basil leaves, to garnish SERVES: 4 PREPARATION: 25 MINuTES COOKING: 20–30 MINuTES

spicy minced chicken kebabs with salad TO SERVE 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

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KEBABS 1. Preheat the the oven to 400°F (200°C/gas 6). Line two large baking sheets with parchment paper. 2. Put the cauliflower in a food processor and chop until the mixture resembles couscous. 3. Transfer to a bowl and stir in the almond flour, Parmesan, and eggs. The dough will be like a thick paste. 4. Divide the mixture into four even portions and spread into disks about 7 inches (18 cm) in diameter on the prepared baking sheets. You should be able to fit two pizzas on each baking sheet. 5. Bake for 15–20 minutes until golden and firm to the touch.

You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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SKINNY ChOCOLATE SAuCE ⁄2 cup (120 ml) fat-free (skimmed) milk • 1 teaspoon of freezedried coffee granules dissolved in 1 tablespoon cold water • 1⁄2 teaspoon cornstarch (cornflour) • 1⁄4 cup (30 g) unsweetened cocoa powder • 1⁄4 cup (50 g) firmly packed brown sugar 1

FRuIT PLATTER 1 cup (250 g) fat-free or low-fat Greek-style plain or vanilla yogurt, well chilled • 12 large strawberries, sliced + 4 medium strawberries, halved • 4 kiwifruit, peeled, halved and sliced • 1 mango, peeled, pitted and sliced into pieces about the size of the kiwi slices • 1 cup (150 g) blueberries • 1 cup (150 g) seedless small red or white grapes • Freshly squeezed juice of 2 limes SERVES: 4 PREPARATION: 20 MINuTES COOKING: 5 MINuTES

fresh fruit platter with yogurt & skinny chocolate sauce

SKINNY ChOCOLATE SAuCE 1. Combine the milk, coffee mixture, and cornstarch in a small saucepan and stir until the cornstarch dissolves. 2. Stir in the cocoa and brown sugar and bring to a gentle boil over medium-low heat. Simmer on low heat, stirring often, until the sauce thickens and becomes shiny, about 5 minutes. 3. Remove from the heat and set aside to cool a little while you prepare the fruit. FRuIT PLATTER 4. Spread the chilled yogurt in an even layer on a round ceramic platter about 11–12 inches (28–30 cm) in diameter. 5. Starting at the center, begin building the design with the fruit. Lay four pieces of mango in a star-shape in the yogurt in the middle of

the platter. 6. Put a grape in the center and the half strawberries in a circle behind. Put four blueberries between the pieces of mango. Refer to the photograph. 7. Place a layer of grapes in a circle around the strawberries then a round row of alternate slices of mango and blueberries. Surround with a circle of half slices of kiwifruit and then a row of strawberry slices on the outside. If preferred, create your own pattern with the fruit. 8. Drizzle with the lime juice. 9. Serve the fruit platter with long-handled dessert forks and the warm chocolate sauce for pouring and dipping.

If you serve these pancakes as an appetizer or snack they will be enough for eight people. Add a mixed salad and they could also be served as a light lunch for four.

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fresh fruit ice lollies TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

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You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it. I f y o u l i ke

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1) Smoked salmon & cream cheese toasts 2) Three nacho dips 3) Best bruschetta selection 4) hot dog croissants (Sausage rolls) 5) Prosciutto with melon 6) Quick mini pizzas 7) Duck & mango salad 8) Nasi goreng (Asian fried rice) 9) Spaghetti with tomato & basil 10) Linguine with spinach, blue cheese & walnuts 11) Spaghetti with ground (minced) beef & vegetables 12) Superfood summer vegetable salad 13) Feta salad with veg & croutons 14) Mozzarella, rocket, tomato & prosciutto salad 15) Shrimp & white bean salad 16) Nasi goreng with fried egg 17) Kofta kebabs 18) Quick tomato tart 19) Vegetable quiche 20) Broccoli & cheese pie

21) Asparagus tart 22) Mushroom & onion tart 23) Vegetarian curry 24) Thai vegetable curry with rice 25) Veggie burgers 26) Thai fish cakes 27) Grilled chicken fillet kebabs with vegetables 28) honey & mustard grilled chicken with rocket & strawberry salad 29) Seafood and coconut milk curry 30) Baked salmon with dill & yogurt sauce 31) Whole baked fish with cherry tomatoes 32) Mussels with French fries 33) Meatballs in spicy tomato sauce 34) Grilled lamb kofta with bell peppers & onion 35) Beef & veggie wraps 36) Beef & veggie stir-fry 37) Grilled minced beef kebabs with salsa & tzatziki 38) Beef, mushroom & veggie stir-fry 39) Quick sausage chilli with crushed potatoes

40) Chicken curry in a hurry 41) Frittata with veg 42) Ginger vegetable stir-fry 43) Pan-roasted potatoes with pancetta & fresh herbs 44) Ratatouille 45) Omelette with tomatoes & fresh herbs 46) Apple crumble 47) Peach Melba 48) Clafoutis 49) Pancakes with fresh fruit & yogurt 50) Mini cupcakes with fruit 51) Chocolate-dipped strawberries 52) Mini chocolate soufflés 53) Fresh fruit salad with vermouth 54) Grilled fruit skewers with chocolate sauce 55) Oatmeal cookies 56) Chocolate chip cookies 57) Fruit crumble 58) Mini vanilla cupcakes with chantilly & fresh fruit topping 59) Raspberry cream tart

SOuR CREAM DIP 1 pound (500 g) cauliflower florets • 3⁄ 4 cup (75 g) almond flour • 1⁄ 2 cup (60 g) freshly grated Parmesan cheese • 3 eggs, lightly beaten TOPPING 1 tablespoon extra-virgin olive oil • 2 large white onions, thinly sliced • 3⁄ 4 cup (180 ml) tomato passato or tomato pasta sauce • 24 cherry tomatoes, halved • 4 ounces (120 g) goat cheese • Fresh basil leaves, to garnish SERVES: 4 PREPARATION: 25 MINuTES COOKING: 20–30 MINuTES

three nacho dips sour cream, salsa & guacamole TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

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You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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12 ounces (350 g) medium egg noodles • 1 teaspoon sesame oil • 4 ounces (120 g) green beans, trimmed and halved • 4 ounces (120 g) sugar snap peas, trimmed • 6 ounces (180 g) flowering broccoli, cut into short lengths • 4 scallions (spring onions), sliced • 1 pound (500 g) boneless skinless chicken breast fillets, cut into thin strips • 1 ⁄ 4 cup (60 ml) sweet chili sauce • Freshly squeezed juice of 1 lime • 1 cup fresh cilantro (coriander)r, to garnish SERVES: 4 PREPARATION: 10 MINuTES COOKING: 10 MINuTES

chicken noodle stir-fry with flowering broccoli

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1. Cook the the noodles according to the instructions on the package. Drain well and set aside. 2. Meanwhile, heat the oil in a large wok or frying pan over medium-high heat. Add all the vegetables and the chicken and stir-fry for until the chicken is golden and cooked through, 4–5 minutes. 3. Stir in the sweet chili sauce, lime juice, and noodles, tossing to combine. 4. Sprinkle with the cilantro, and serve hot.

Stir-fries are quick and simple to prepare, making rêp them ideal for family lunches and dinners. You can ry C o v vary the vegetables in this stir-fry, according to e Sa ry th t , what you have in the garden or refrigerator. e p eci I f y o u l i ke d t

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honey & mustard grilled chicken with strawberry salad TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

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You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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crostini selection TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

ll o

You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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quick & easy mini pizzas TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

ll o

You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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superfood summer vegetable salad TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

ll o

You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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chicken kebabs with sour cream & ketchup TOPPING 6. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and stir until heated through. Lower the heat to very low, cover, and let simmer very gently until caramelized, 15–20 minutes. 7. Spread the pizza bases with a quarter of the onion mixture and a quarter of the tomato sauce. Sprinkle evenly with the cherry tomatoes and goat cheese. 8. Return the pizzas to the oven and bake for 5–10 minutes, until the tomatoes are softened and the cheese is beginning to turn golden. 9. Garnish with the basil, and serve hot.

ll o

You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

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ll o

You have to taste this pizza to believe how good it is. The cauliﬂower crust is quite unique and very healthy, even if you are not gluten intolerant. Try any of your favorite toppings with it.

I f y o u l i ke

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CuPCALPES ⁄ 4 cup (50 g) sugar • ⁄ 2 cup (120 ml) warm water • 1 ⁄ 4 cup (60 ml) fish sauce • 1 ⁄ 3 cup (90 ml) white vinegar • 4 tablespoons freshly squeezed lemon or lime juice • 3 cloves garlic, minced • 3 fresh red chilies, finely chopped • 1 scallion (spring onion), thinly sliced 1

PANCAKES ⁄ 4 cup (70 g) mung beans • 8 ounces (250 g) peeled and deveined shrimp (prawns), coarsely chopped • Freshly ground sea salt and black pepper • 1 clove garlic, minced • 1 ⁄ 2 cup (100 g) cooked rice • 1 ⁄ 4 cup (60 ml) coconut milk • 3⁄ 4 cup (180 ml) cold soda (sparkling mineral water) • 2⁄ 3 cup (100 g) rice flour • 2 tablespoons cornstarch 1

SERVES: 12 PREPARATION: 15 MINuTES COOKING: 15 MINuTES

mini vanilla cupcakes with chantilly & fresh fruit topping

bowl. 7. Add the rice mixture and remaining soda water, mixing well. Stir in the shrimp mixture, mung beans, and scallion. 9. Cover the bowl with a clean kitchen cloth and chill in the refrigerator for 30 minutes. 10. Oil the cups in the bahn khot pan and set on high heat. 11. Pour the batter into the pan until it comes halfway up the sides of each cup. Cover the pan and cook for 5 minutes. Remove the lid and loosen the pancakes with a fork. 12. Top each pancake with a teaspoon of coconut cream and continue cooking until they are crispy around the edges. Cook all the batter in the same way. 13. Serve the pancakes warm, with the dipping sauce. Traditionally, they are wrapped up in the lettuce leaves along with some mint or cilantro.

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DIPPING SAuCE 1. Stir the sugar and warm water in a bowl until the sugar dissolves. Add the fish sauce, vinegar, lemon or lime juice, garlic, chilies, and scallion, stirring until well mixed. 2. Set aside until ready to serve. PANCAKES 3. Soak the mung beans in a bowl of cold water for 30 minutes. 4. Soak the shrimp in salted boiling water for 5 minutes. Drain and season with salt, pepper, and the garlic. 5. Rinse the beans well under cold running water. Place in a pan with 2 cups (500 ml) of water and simmer until tender, 20–30 minutes. Drain well. 6. Combine the rice, coconut milk, and 1⁄4 cup (60 ml) of the soda water in a food processor and pulse until smooth. 7. Combine the rice flour, cornstarch, turmeric, salt, and pepper in a medium

Bahn khot are traditionally cooked in a special pan. These are available from well-stocked kitchen supply stores or from online suppliers. You could also use an ebleskiver or poffertjes pan.

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